Apps for a party

billex

OK here's plenty of warning.
I need to do apps for a party on Sunday for 11 people.
Any suggustions, I will definatly be doing wise ones bacon wrapped scallops.
But as I am still a novice, I am looking to do apps that are..
1) Not to much of a change in Temp on humpty.
2) Easy to keep warm for a couple of hours
3) And not take to long to prepare.
Thanks to all in advance
billex

Mike Oelrich

billex,[p] Stuffed mushrooms! Take the stems off the mushrooms. Brown some sausage. Chop the stems and cook in the sausage drippings until they are soft (along with some garlic and onion if you so desire). Combine everything (except the mushroom caps) in a bowl with just enough bread crumbs and sour cream (or beaten egg) to hold it together. "Stuff" the caps with the mixture, top with a bit of cheese if you like, and cook on the BGE until warmed up. Only problem with these is that the mushroom caps will begin to release moisture is help at temperature for too long . . .[p]MikeO

Joel Ferman

billex,
You can never go wrong with some Polenesian style garlic shrimp with an orange marmelade dipping sauce.
-Joel

billex

Joel Ferman,
How are these prepared and cooked????
Thanks in Advance
billex

Joel Ferman

billex,
Well first of all, is this supposed to be finger food? Instead of garlic shrimp (which is in a sauce) i'd go with coconut beer battered shrimp and stick with the orange marmelade. Make up some batter, lay out shrimp (so they are almost a stick, depending on the size and type of shrimp I sometimes use metal skewers to straighten them) coat the shrimp (I make like 6-8 LARGE shrimp layed out, then the rest in their normal "curled" shape), roll the shrimp in coconut, drop them in oil and fry them until golden (you can use several types of batter.... I really like tempura style batter) For the orange marmelade sauce, take some orange marmelade, warm it up, add a little horseradish and mustard to taste of preference. When serving, serve in the shape of a cone by leaning the shrimp upright against eachother and in the middle of the "cone" put the curled shrimp into the open space. This method takes a little extra time, but is astetically pleasing. Guests take a shrimp thinking they only get 1/2 each, then to their delight they see a pile of shrimp within the pyramid. If you have extra coconut not picked up by the "rolling" of the shrimp, take it and sprinkle it on top of the "pyramid" of shrimp and put a small pile in the middle of the orange marmelade sauce.
BTW, if you REALLY want to impress make some "Southern Sushi", the recipe is here - http://biggreenegg.com/wwwboard/messages/35813.shtml
-Joel

Joel Ferman

Joel Ferman,
OOPS, 1/2 shrimp isn't one-half of a shrimp, it's 1 or 2 shrimp.
-Joel