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    Christmas Eve Appetizers-- looking for suggestions

    Posts: 53
    in EggHead Forum
    Howdy, geniuses.
        I'm looking for a few new ideas to try for Christmas eve.  There will be 12 adults who love to eat and we are eating appetizers all evening until dessert.  I'm thinking I'll make some pig shots, but I'd like to put a few other apps together.  I've got time (Monday and Tuesday off) and I live 1/2 mile from where we'll be enjoying the festivities.  Since I have some time, I'd like to make something different and fun. Otherwise, it'll be back to Moink Balls, ABTs, and wings.  Thanks in advance!


    --------------------------------------
    30 miles west of Chicago, buried deep in the suburbs.

    LBGE (May 2011), SBGE (June 2014) and a growing pile of accessories.

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    • Posts: 116
      Have you ever tried bacon wrapped dates? Ou can stuff with an almond or blue cheese. They are very good and always a crowd pleaser.
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    • Posts: 1,491
      Smoked planked salmon, can be served room temperature. Thin sliced steak marinated in a teriyaki sauce and wrapped around a water chestnut. ;;)
      Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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    • Posts: 59
      +1 on the bacon wrapped dates.  I also do a similar rendition using whole waterchestnuts marinated in soy sauce).


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    • Posts: 1,814
      edited December 2013
      I did stuffed smoked mushroom caps on the egg. Stuffed with cherizo, shallots, garlic, bacon, jack cheese, chilli pepper and bread crumbs all sautéed in butter. Then drizzled with white wine on the egg and a butter sauce at serving. They were awfully good. Guess the cheese wasn't sautéed. Mixed in in very small dice after the rest cooled.
      Mt Elgin Ontario - just a Large.
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    • Posts: 34,951
      First up-no genius here-but to give you other options-check out nibblemethis's site here-his main site has many great recipes- http://www.nibblemethis.com/2012/03/moink-balls-armadillo-eggs-and-sea.html Enjoy!
      Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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    • Posts: 16,025
      The only thing about bacon with apps is keeping it from getting soggy. Pulled pork eggrolls are a huge hit but need to be crisp. Turtle eggs, wings, pork fatties sliders...
      Green egg, dead animal and alcohol. The "Boro".. TN 
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    • Posts: 492
      Was on a kick doing these for a while.  Real crowd pleaser with a good home made peanut sauce-
      image
      Beef Tenderloin with scallion skewer
      image
      Hot & fast cook, and slather with Soy-Vay.  These are cut for home use-
      image
      And these smaller versions were for eggfest-
      Proud resident of Missoula, MT
      https://www.facebook.com/GrillingMontana
      http://grillingmontana.com
      https://instagram.com/grillingmontana

      Check out my book on Kamado cooking called Exclusively Kamado:
      http://bit.ly/kamadobook

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    • Posts: 1,814
      henapple said:
      The only thing about bacon with apps is keeping it from getting soggy. Pulled pork eggrolls are a huge hit but need to be crisp. Turtle eggs, wings, pork fatties sliders...
      +1 on the pulled pork egg rolls!  Did those too the same night as the mushrooms.  Used flour tortilla's ala Chile's Southwestern Egg Rolls and they were also great.  Drizzled homemade chipotle mayo over them.
      Mt Elgin Ontario - just a Large.
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    • Posts: 53
      edited December 2013

      lecrams said:
      Have you ever tried bacon wrapped dates? Ou can stuff with an almond or blue cheese. They are very good and always a crowd pleaser.
      In the B.E. times (Before Egg) I would make dates stuffed with goat cheese and wrapped in prosciutto.  Maybe it's time to revisit them on the Egg!
      henapple said:
      The only thing about bacon with apps is keeping it from getting soggy. Pulled pork eggrolls are a huge hit but need to be crisp. Turtle eggs, wings, pork fatties sliders...
      Guess that would mean I'd have to makes some pulled pork this weekend. Darn. :)

      Thanks for all the suggestions- feel free to keep them coming!
      --------------------------------------
      30 miles west of Chicago, buried deep in the suburbs.

      LBGE (May 2011), SBGE (June 2014) and a growing pile of accessories.

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    • Posts: 3,183
      Potato Skins.  This is a two step process but worth it.  Bake a bunch of potatoes.  Open and scoop out and have mashed potatoes for dinner.  Day 2 or day 3; grill the skins direct at 350* with shredded cheese, not the bagged stuff, shred a block, add bacon bits, salt and pepper.  I found it best to crisp the skins first naked, then add the cheese and bacon toward the end, cause the cheese melts fast.  I added a few dashes of Franks's RedHot and served with sour cream. 
      I like my butt rubbed and my pork pulled.
      Member since 2009
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    • Posts: 33,883
      buffalo chicken dip

      image

      shrimp tacos

      image
      fukahwee maine

      you can lead a fish to water but you can not make him drink it
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    • Posts: 481
      @fishlessman mind giving up that dip recipe?
      LBGE 2013 Located in Savannah, Georgia
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    • Posts: 28,817
      Any kind of stick meat done in small pieces. Souvlaki, kabob, kebob, satay or spedini. All the time is in the prep and cooks are fast. You can do a lot in a single cook as well.

      Steve 

      Caledon, ON

       

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    • Posts: 14,544
      The red and/or blonde pizzas on tortillas is quick, easy, and delicious.
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    • Posts: 2,435
      Steak Bruschetta (Brio Tuscan Grill)

      4 halves, Ciabatta bread, brushed with oil and garlic and toasted
      1 oz gorgonzola dolce cheese or any creamy gorgonzola cheese
      2 oz beef tenderloin, seasoned and grilled (just to sear the outer surface), chilled and sliced 
      4 tsp charred tomato relish
      1 drizzle balsamic glaze
      1/4 oz fresh arugula
      1/3 oz fresh fennel, shaved thin and stored in cold water
      1 tsp Tuscan Italian dressing
      Salt and pepper to season
      1 tsp Parmigiano-Reggiano cheese, grated
      1 drizzle Extra virgin olive oil
      Fresh Ground Pepper
      .
      1. Top each piece of bread with ¼ oz of gorgonzola (spread with your 
      finger), a ½ oz slice of steak and 1 tsp of charred tomato relish

      2. Take in the oven at 400 degrees F for about 8-10 minutes, or until the 
      bread is crispy and the ingredients are hot

      3. In a small mixing bowl, combine the arugula, fennel (drain the water), 
      Tuscan Italian dressing and a pinch of salt and pepper

      4. Remove the bruschetta from the oven, add a drizzle of balsamic and top 
      with the arugula mixture

      5. Garnish with the Reggiano cheese, olive oil and black pepper
      image
      Columbus, OH

      “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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    • Posts: 28,817

      This is pretty good if I do say so.

      photo SATAYANDSAUCE1.jpg

       

      Steve 

      Caledon, ON

       

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    • Posts: 28,817

      This is pretty good if I do say so.

      photo SATAYANDSAUCE1.jpg

       

      Steve 

      Caledon, ON

       

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    • Posts: 33,883
      Aquacop said:
      @fishlessman mind giving up that dip recipe?
      i think that was tday smoked turkey leftovers and ive also added chopped celery,
      this is the basics
      fukahwee maine

      you can lead a fish to water but you can not make him drink it
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