Dallas Bartenders

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Hot Cocktail Appetizer Recipes

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Dallas Bartenders

Bruschetta Toppings:

Green-Olive Tampenade

• 6 tbsp. virgin olive oil
• 1/3 cup lightly packed flat leaf parsley
• 1/2 cup pitted green olives
• 1 clove smashed garlic
• 1/2 teaspoon anchovy paste
• 1 1/2 teaspoons lemon juice
• 1/4 tsp. fresh ground pepper

In a blender or food processor, put in the olives, parsley leaves, smashed garlic, anchovy paste, 6 tbsp. olive oil, the lemon juice, and 1/4 tsp. pepper. Blend or process to a coarse puree.

Sauteed Mushroom Topping

• 6 tbsp. olive oil
• 2 tsp. butter
• 3/4 pound chopped fine mushrooms
• 2 minced garlic cloves
• 1/4 tsp. salt
• Fresh-ground black pepper
• 1/4 tsp. dried sage
• 1 tbsp. chopped flat-leaf parsley

In a large frying pan, heat olive oil with the butter over moderately high heat. Add the mushrooms, minced garlic, salt, 1/8 tsp. pepper, and sage. Cook, stirring occasionally, until the mushrooms are golden, 5 to 10 minutes. Stir in the chopped parsley. Remove from the heat.

Good served warm or at room temperature.

Florentine Artichoke Dip:

• 1- 10 oz. package of frozen chopped spinach- thawed, drained and squeezed dry
• 1- 14 oz. can of drained and chopped artichoke hearts
• 3 cloves of minced garlic
• 1/2 cup mayonnaise
• 2- 8 oz packages softened cream cheese
• 1 cup grated parmesan cheese
• 2 tbsp. lemon juice

Preheat oven to 375 degrees and lightly grease a 7" by 11" baking dish. In a medium bowl combine the cream cheese and mayonnaise until smooth and follow with the artichoke hearts, spinach and parmesan cheese. Season with the garlic and lemon juice, then spoon the mixture evenly into the baking dish.

Bake covered for twenty minutes, then remove the cover and continue baking for another 5 minutes or until the top is lightly browned.

Hot Cocktail Appetizer Recipes- Dallas Bartenders

Jalapeno Poppers:

• 12 oz. softened cream cheese
• 1- 8 oz. package of shredded Cheddar cheese
• 1 tbsp. of bacon bits
• 12 oz. of seeded and halved jalapeno peppers
• 1 cup milk
• 1 cup all-purpose flour
• 1 cup dry bread crumbs

2 qt's. of frying oil

Mix the cream cheese, Cheddar cheese and bacon bits in a medium bowl. Spoon the mixture into the jalapeno halves. Place the milk and flour into two separate small bowls. Dip the stuffed jalapeno's first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapeno's to dry for about 10 minutes. Dip the jalapeno's in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.

In a medium skillet, heat the oil to 365 degrees F (180 degrees C). Deep fry the coated jalapeno's 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

Hot Cocktail Appetizer Recipes- Dallas Bartenders

Orange-Glazed Chicken Wings

• 1 cup fresh orange juice (about 2 oranges)
• 2 tbsp. grated orange zest* (about 3 oranges)
• 6 cloves minced garlic
• 1/4 cup soy sauce
• 1 tbsp. brown sugar
• 1 1/2 tsp. salt
• 1/2 tsp. fresh-ground black pepper
• 4 lbs. chicken wings

  Heat the oven to 400°. In a large bowl, combine the orange juice with the orange zest, garlic, soy sauce, brown sugar, salt, and pepper. Add the chicken wings and toss to coat.

On two large baking sheets, arrange the wings in a single layer. Reserve 1/4 cup of the orange mixture and spoon the rest of the mixture over the wings. Bake for 20 minutes. Turn the wings over and baste them with the reserved orange mixture. Cook until just done, about 10 minutes longer.

*(When grating the orange zest, remove only the orange layer of the skin, leaving the bitter white pith behind.)

Hot Cocktail Appetizer Recipes- Dallas Bartenders© '05-'07; Dallas Catering

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