Easy Appetizer Ideas

There’s nothing I love more than throwing an elaborate tapas-style dinner party held standing in the kitchen, food flowing from the many pans on the stove and out of the oven.

Two evenings prior to the dinner party I am about to describe in detail, I went to see the epic 3d version of ‘Avatar‘, the most expensive movie to date.  During the show, my mind wandered to thoughts of chocolate mousse garnishes for my party’s dessert.

Tapas-style dinner party prep:

• light candles – ambiance is everything, even for a non romantic soiree
• drink a glass of wine while getting ready
• empty the dishwasher so it’s clear to load up as the night goes on
• sharpen knives and chill white wine glasses
• create a great music playlist and turn it up
• fill small dishes with favorite spices, garlic (undetectable on the breath if eaten by both diners), and salt to have at the ready
• set all cooking tools out on the counter
• wear a comfy outfit – maybe some slippers?
• leave some chopping to do with the guest

The menu:

I love meat.  The menu always include many different types.  Variety is the spice of this style of dinner party – there are many small dishes.  This allows room for dessert (best for last).

Course #1: ‘The Gjerney’ (pronounced ‘journey’)

Description: Freshly made dough is rolled into an extremely thin crust and lathered in melted garlic butter. It’s then covered in a blend of white cheeses and topped generously with prosciutto, pear slices, brie cheese, and loads of fresh thyme.  Baked til crispy and served on a cutting board, this pizza is left out all night to nibble on.

Details: Invented back in the day by my mom and I, ‘the Gjerney’ (named so by Chef Jason Stefanko) almost made it onto Earls Restaurants’ menu.  The second to last round of tastings ended along with my hopes after the panel, including Earls President Stan Fuller, didn’t love the fruity ‘n salty toppings as much as Iron Chef and then Head Chef Mike Noble did.

Course #2: Marinated ‘Samurai’ Tuna Sashimi

Description: A half order of Samurai Sushi’s tuna sashimi is marinated for several hours in garlic, ginger, miso, sesame oil, rice vinegar, sugar, and salt.  It’s then chilled in the freezer for several minutes prior to serving so that it’s almost icy – adds to that ‘melt in your mouth’ thing.

Details: I am a huge fan of Samurai Sushi’s sashimi largely due to the portion size, which is the biggest in Vancouver, if not the world.  I don’t know how they can afford it.  The quality is obviously not the very best in town, but it’s certainly not lacking.  I wondered if it would be even more delicious if the massive chunks were thinly sliced and marinated.  Everything becomes delicious when doused in the aforementioned marinade – and I discovered there to be no exception with the tuna.

Course #3: Southern Yam Casserole (my all-time weakness)

Description:  I can’t give the secret away.  These creamy root vegetables are so sinful, that upon reading the ingredients, it becomes obvious why they are so unbelievably delicious.  Any food item mixed with the non-yam ingredients of this recipe would blow tastebuds away.  Nonetheless, there is something magical about yams, making this dish exceptionally to die for.

Details:  No wonder this dish is so rich: I discovered it in South Carolina, where you can find anything, including ice cream, served fried.  Tastebuds from that part of the world must be desensitized…perhaps they’ve mutated.  All other food tastes bland after a bite of this yam casserole, which is also suitable as dessert.

Course #4: Four-layer Garlicky Steak Canape

Description:

Step 1: A fresh baguette is thinly sliced, generously brushed with garlic butter, then baked to make crostinis.

Step 2: The crostini is spread with pure garlic which oozes out of whole heads that have been basted in olive oil, wrapped in foil, and baked.

Step 3: Caramelized mushrooms and onions are placed atop the garlic spread.

Step 4: Marinated steak (in garlic, ginger, and olive oil) is fried to a bright red rare then thinly sliced to lay over the golden caramelized concoction.

Step 5: Crumbled goat cheese and fresh pepper is sprinkled on top.

Details: This experiment turned out to be the favorite of the evening.  It began with a desire to test out Coca Cola-caramelized sautéed onions and mushrooms, which is a trick used by street meat vendors.  You’re probably familiar with that nauseatingly delicious smell floating around hotdog stands?  Well, that’s what it is!

Course #5: Simple Sauteed Scallop and Prawns

Description: Not much to describe.  Simple and delicious.  Prawns and scallop are quickly sauteed in garlic butter, salt and pepper.  This dish is a healthy addition to the otherwise rich menu.

Details: I get most of my seafood from T&T Supermarket and the fishing boats at Granville Island Market.

Course #6: Rainbow Rosemary Roasted Peppers

Description: Peppers are tossed in large quantities of olive oil, salt, garlic, and rosemary, then baked until very cripsy – almost burned.  Balsamic vinegar, goat cheese, and fresh pepper finish it off.

Details: This course is pretty and adds a colorful vegetable to the menu; although, it tastes more like candy.

Course #7: The Very Beautiful Chicken Marbella

Description: Chicken breasts are marinated for over 24 hours to create an intense sweet and savory flavor.  Surrounded by figs, prunes, Spanish olives, capers, and bay leaves, this dish is a supermodel of the food world.  It’s served on rice to soak up the drinkable sauce.

Details: This recipe is out of my favorite cookbook, ‘Whitewater Cooks’ from ‘Fresh Tracks Cafe’ in Nelson, B.C..  I have yet to cook/bake anything from it that is not to die for.  This chicken marbella tastes even better the next day as it’s further marinated and the rice has soaked up the sauce.  I use a stolen Earls’ coconut jasmine rice recipe, which is to die for all on its own, and creates a third to die for element in this dish (along with the chicken and sauce).

Course #8: Chocolate Mousse (!)

Description: Perfect for a dinner party as it’s made the day before, you can’t go wrong with chocolate mousse…because…who doesn’t love a good chocolate mousse?!  Load it with mildly sweet vanilla whipped cream, berries, and Maltesers!

And since we all know how well macadamia nuts go with chocolate and everything – why not set a bowl out!?

Bevvies:

The more drinks, the better.  Four glasses per person are on the counter throughout the experience (#1-4):

1. Innis & Gunn Oak-Aged beer in a frosted glass with the pizza.

2.  A German riesling in a chilled wine glass with the seafood dishes.

3.  A Malbec with all other dishes.

4.  Passionfruit juice and soda to sip throughout the night.

5. Baileys on the rocks with dessert.

You should follow me on twitter: @erin_ireland and check out my website: www.erin-ireland.com.

Thank you.

Tagged as: homemade pizza, samurai sushi, yam casserole