Meat appetizers recipes are always champions on the eye of all guests. It may not be the healthiestappetizers on the party table, but they typically entice the most attention. Best of all, meat appetizersrecipes are often simple to make since meat usually doesn’t have to be cooked for very long. If youcook meat appetizers recipes, you’ll have more time to spend with your party guests because you’llspend less time working away in the kitchen.To keep things interesting and remarkable for everybody and ease the preparation process, serve a mixof hot and cold meat appetizers recipes. Prepare some of the appetizers a couple of days in advanceand store them in the fridge, so you have less time to do on the day of your party.Plan some variations, colorful menu to guarantee that the food is visually appealing and attractive. Evenif you choose to serve mostly meat-centered appetizers, be sure to integrate plenty of whole grains,fruits, vegetables, and other healthy ingredients because nutrition comes first!Also, try to avoid being monotonous when selecting meat appetizers recipes. Spice things up a bit byusing several types of meat, such as beef, pork, chicken, and lamb. Preserve a good balance betweenfoods with strong flavors and delicate flavors, so you don’t bore or overwhelm your party guests.Here is a sample of Meat Appetizer Recipe … Enjoy!
Turkey Meatballs with Dipping SauceIngredients:For TURKEY MEATBALLS: 1 lb. ground turkey, 1egg, beaten, 1/2 cup dry brad crumbs, 1/4 tsp.salt. 1/2 tsp. coarse ground black pepper, 1 tbsp.butter, 1 tsp. olive oilFor DIPPING SAUCE:1/2 cup chicken or turkey broth, 1/2 cuppineapple juice, unsweetened, 1/4 cupgranulated sugar, 1/8 cup red wine vinegar, 1tsp. light soy sauce, 1 tbsp. cornstarch,Preparation Instructions:Heat oven to 350 degrees.In a bowl, mix turkey, egg, bread crumbs, saltand pepper. Form into walnut-sized balls.Heat butter and oil in a skillet and saute meatballs for 3-4 minutes, a few at a time. Removefrom pan and place in a large casserole dish.Continue with all the meat balls. Place casseroledish in oven and bake, uncovered, for 20minutes. Meanwhile, combine all the sauceingredients in a large saucepan, stirring untilsugar and cornstarch are both dissolved. Bringmixture to a boil, stirring constantly, until saucebecomes clear. Cook for 1 minute. Meatballs canbe served with warm sauce, or you can make thesauce ahead of time and allow it to cool beforeserving with meatballs.
Duck aiguillettes withpear in wineServings: 4Preparation Time: 35 minutesCooking Time: 35 minutesRecommended Wine: Graves rougeIngredients:2 pears (not too mature), 4 cups red wine(Bergerac), 3 cloves, 6 juniper berries, 1star-shaped anise, butter, salt, pepper 16duck aiguillettes or 2 duck magrets (fillets)Preparation Instructions:Peel the pears and cook in wine andspices. Set the pears aside. Reduce half ofthe wine. Prepare the aiguillettes and frythem quickly in butter. Degrease. Place thepears in the cooking juice and let themreduce almost entirely. Add the duck fondand season. Prepare the sauce with a largehazelnut-size scoop of butter. Cut the pearsin half and core. Place each half on aserving dish with the aiguillettes and coverwith sauce. Some mushrooms(chanterelles) and a potato gratin make agood accompaniment to this dish.
Easy TacquitosIngredients:5-10 corn tortillas1 lb. Shredded beef1 tsp crushed red pepper1 tsp pepper1 tsp salt2 tsp garlic1 jalapeno chopped1 cup grated cheddar cheesePreparation Instructions:Mix spices into a small amount of olive oiland baste shredded beef. Boil shreddedbeef until tender. Shred apart. Heat tortillasfor 20 seconds in microwave or for 2minutes in iron skillet (individually). Placebeef and chopped jalapenos into tortillasand wrap. They should make neat little rolls.Sprinkle cheese on the prepared rolls andheat for 2-5 minutes in oven until nice andhot and cheese is melted. Serve very warm.
Foie gras pot au feu withceleryServings: 6Preparation Time: 25 minutesCooking Time: 25 minutesRecommended Wine: MontrachetIngredients:1 foie gras (1.45 to 1.76 lbs.), 2 pints spicedfowl bouillon, 3 tablespoons Madeira, 2/3 cupdiced celeriac (celery root), salt, pepper, 7tablespoons round celery slices (about 4/5 inchx 2 inches x 1/5 inch),Preparation Instructions:Prepare the foie gras and cut it into largecubes, as for a ragout. Refrigerate. Gently cookthe bouillon with the Madeira and the dicedceleriac. Simmer for about 10 minutes. Seasonthe foie gras and toss it in the bouillon. Allow tosizzle for 3 to 5 minutes. Place foie gras,bouillon and celery in a soup tureen or aconcave dish. Sprinkle with celery slices, whichhave previously been fried, making celerychips.
Veal head with tongueand vinaigretteServings: 4Preparation Time: 35 minutesCooking Time: 2 1/2 hoursIngredients:1 veal head (with tongue), 2 lemons, 3 carrots,2 onions, 3 leek, celery, 3 laurel leaves, 3cloves, 3 juniper berries, 4 cups white wine,salt, pepper, 5 ½ tablespoons flour, Vinaigrette:3 tablespoons oil, 2 tablespoons vinegar, 4chopped garlic cloves, chopped parsley,chopped chive, chopped chervil, salt, pepperPreparation Instructions:Keep the entire tongue. Cut the head into largepieces. Rub with lemon and blanch for about 30minutes. Remove the head and set aside. Placethe head, tongue, carrots, onions, leek, celery,laurel, cloves, juniper berries, white wine, salt,pepper, and flour in a large pot. Cover withwater and cook on low flame for about 2 hours.The head must be well cooked--even soft.Place the head on a serving dish with thetongue cut into slices. Accompany withvinaigrette.
Barley Chicken VegetableSoupServings: 4-6Preparation Time: 5-10 minutesCooking Time: 5-10 minutesDifficulty Level: AverageIngredients:4 tbsp. olive oil1 tsp. minced garlic1 cup chopped onions1 cup chopped zucchini1 cup chopped carrots1 cup chopped cauliflower1 qt. low-sodium vegetable broth4 cup Italian tomatoes, canned2 cup cooked barley12 oz. cooked, boneless, skinless chicken breasts, chopped4 tsp. Italian herb seasoning mixPreparation Instructions:In a large saucepan, over medium-high heat, saute garlic andonion in oil until the onion is translucent, about 5 minutes.Add vegetables and saute lightly. Add broth and tomatoesand simmer 5-8 minutes.Stir in barley, chicken and herbs. Heat thoroughly. Serve.
Grilled Asparagus withHamServings 4Cooking Time 6 minutesDifficulty Level: AverageIngredients:6 slices serrano ham or Italian prosciutto12 asparagus spears1 tablespoon olive oilSea saltFreshly ground pepperPreparation Instructions:Preheat the grill.Slice each piece of ham in half, lengthwise. Wrapone piece around each asparagus spear. Brush witholive oil and season with salt and pepper.Grill for 5 to 6 minutes, or until the asparagus istender, but not soft. Turn frequently.
Hot WingsCooking Time: 15 minutesIngredients:8-10 wings1 cup butter (melted)2 cups flour2 eggs whippedFor the Sauce1 tbsp garlic powder1 tsp crushed red pepper2 tbsp sirarcha sauce1/8 cup tabasco (or other hot sauce)1 tsp pepper1 tsp cayenne1 tbsp mustard1 cup parmesanPreparation Instructions:Coat wings in eggs and flour and fry in butter until goldenbrown and lay aside.Combine sauce ingredients in oil and pour over wings.Fry for 5-10 minutes again until sauce is dark. Serve hotand enjoy
Shrimp QuesadillasServings: 8Cooking Time: 16 minutesDifficulty Level:EasyIngredients:8 large flour tortillasCooking oil spray2 cups shredded Monterey Jack cheese with jalapeno pepperpieces1 large tomato, chopped½ cup bacon pieces4 oz. frozen cooked salad shrimp, thawed and rinsedPreparation Instructions:Spray a large skillet with cooking oil and place over medium highheat. One heated, lay 1 tortilla in the skillet. Sprinkle with ¼ cupof cheese and ¼ of the tomato, ¼ of the bacon, and ¼ of theshrimp. Sprinkle this with another ¼ cup of cheese. Lay anothertortilla on top.Cook 1 or 2 minutes, or until the bottom tortilla is golden. Turnover and cook another 1 to 2 minutes, or until the other tortilla isgolden and the cheese is melted.Repeat until all the ingredients are used.