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Daytona 500

edited 11:17AM in EggHead Forum
Hey,
We're having people over for the race tomorrow. I was looking for good appetizer recipes for the Egg. Any suggestions would be greatly appreciated.[p]Jenn

Comments

  • RRPRRP Posts: 21,817
    JennQ,
    hot wings and ABTs immediately come to my mind.

    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • WessBWessB Posts: 6,937
    RRP,
    Got both of those on the menu for our Daytona party...hard to beat some proven favorites...[p]Wess

  • PakakPakak Posts: 523
    I made this for a potluck last night. It's been awhile since I've made it and I'd forgotten how good it was. Fantastic, IMO.[p]Pineapple Salsa (Steve Raichlen - BBQ USA)[p]1 Ripe pineapple[p]1 Red bell pepper[p]1 Bunch scallions (green onions)[p]2-4 Jalapeño or habañero peppers (or mix/match)[p]1 TBS minced, candied ginger[p]¼ C chopped, fresh mint[p]3 TBS fresh lime juice, or more – to taste[p]1 TBS brown sugar or more – to taste[p] [p]· Peel the pineapple and slice into ½ inch slices. Core the slices.[p]· Grill the bell pepper, scallions, jalapeños, pineapple.[p]· Let peppers cool in paper bag or baggie to steam and ease pealing. Peal and seed.[p]· Chop or place ingredients in food processor – course chop.[p]· Can be made several hours ahead.[p]· Makes 3-4 cups[p]My Notes: I've use habeñeros both times I've made this and really like the heat with the sweet. This last time I made it, I used fresh ginger instead of candied. I think I like the fresh better. It gives it more zing.
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