Gourmet Meat Appetizer Recipes
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This is a collection of gourmet meat appetizer recipes ... sit back and enjoy! http://www.gourmetrecipe.com/recipes/recipe-courses/appetizers/meat-appetizers-recipes
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Gourmet Meat Appetizer Recipes
- 1. GOURMET MEAT APPETIZER RECIPES
- 2. Meat appetizers recipes are always champions on the eye of all guests. It may not be the healthiest appetizers on the party table, but they typically entice the most attention. Best of all, meat appetizers recipes are often simple to make since meat usually doesn’t have to be cooked for very long. If you cook meat appetizers recipes, you’ll have more time to spend with your party guests because you’ll spend less time working away in the kitchen. To keep things interesting and remarkable for everybody and ease the preparation process, serve a mix of hot and cold meat appetizers recipes. Prepare some of the appetizers a couple of days in advance and 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. Even if 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 by using several types of meat, such as beef, pork, chicken, and lamb. Preserve a good balance between foods 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!
- 3. Turkey Meatballs with Dipping Sauce Ingredients: For TURKEY MEATBALLS: 1 lb. ground turkey, 1 egg, beaten, 1/2 cup dry brad crumbs, 1/4 tsp. salt. 1/2 tsp. coarse ground black pepper, 1 tbsp. butter, 1 tsp. olive oil For DIPPING SAUCE: 1/2 cup chicken or turkey broth, 1/2 cup pineapple juice, unsweetened, 1/4 cup granulated sugar, 1/8 cup red wine vinegar, 1 tsp. light soy sauce, 1 tbsp. cornstarch, Preparation Instructions: Heat oven to 350 degrees. In a bowl, mix turkey, egg, bread crumbs, salt and pepper. Form into walnut-sized balls. Heat butter and oil in a skillet and saute meat balls for 3-4 minutes, a few at a time. Remove from pan and place in a large casserole dish. Continue with all the meat balls. Place casserole dish in oven and bake, uncovered, for 20 minutes. Meanwhile, combine all the sauce ingredients in a large saucepan, stirring until sugar and cornstarch are both dissolved. Bring mixture to a boil, stirring constantly, until sauce becomes clear. Cook for 1 minute. Meatballs can be served with warm sauce, or you can make the sauce ahead of time and allow it to cool before serving with meatballs.
- 4. Duck aiguillettes with pear in wine Servings: 4 Preparation Time: 35 minutes Cooking Time: 35 minutes Recommended Wine: Graves rouge Ingredients: 2 pears (not too mature), 4 cups red wine (Bergerac), 3 cloves, 6 juniper berries, 1 star-shaped anise, butter, salt, pepper 16 duck aiguillettes or 2 duck magrets (fillets) Preparation Instructions: Peel the pears and cook in wine and spices. Set the pears aside. Reduce half of the wine. Prepare the aiguillettes and fry them quickly in butter. Degrease. Place the pears in the cooking juice and let them reduce almost entirely. Add the duck fond and season. Prepare the sauce with a large hazelnut-size scoop of butter. Cut the pears in half and core. Place each half on a serving dish with the aiguillettes and cover with sauce. Some mushrooms (chanterelles) and a potato gratin make a good accompaniment to this dish.
- 5. Easy Tacquitos Ingredients: 5-10 corn tortillas 1 lb. Shredded beef 1 tsp crushed red pepper 1 tsp pepper 1 tsp salt 2 tsp garlic 1 jalapeno chopped 1 cup grated cheddar cheese Preparation Instructions: Mix spices into a small amount of olive oil and baste shredded beef. Boil shredded beef until tender. Shred apart. Heat tortillas for 20 seconds in microwave or for 2 minutes in iron skillet (individually). Place beef and chopped jalapenos into tortillas and wrap. They should make neat little rolls. Sprinkle cheese on the prepared rolls and heat for 2-5 minutes in oven until nice and hot and cheese is melted. Serve very warm.
- 6. Foie gras pot au feu with celery Servings: 6 Preparation Time: 25 minutes Cooking Time: 25 minutes Recommended Wine: Montrachet Ingredients: 1 foie gras (1.45 to 1.76 lbs.), 2 pints spiced fowl bouillon, 3 tablespoons Madeira, 2/3 cup diced celeriac (celery root), salt, pepper, 7 tablespoons round celery slices (about 4/5 inch x 2 inches x 1/5 inch), Preparation Instructions: Prepare the foie gras and cut it into large cubes, as for a ragout. Refrigerate. Gently cook the bouillon with the Madeira and the diced celeriac. Simmer for about 10 minutes. Season the foie gras and toss it in the bouillon. Allow to sizzle for 3 to 5 minutes. Place foie gras, bouillon and celery in a soup tureen or a concave dish. Sprinkle with celery slices, which have previously been fried, making celery chips.
- 7. Veal head with tongue and vinaigrette Servings: 4 Preparation Time: 35 minutes Cooking Time: 2 1/2 hours Ingredients: 1 veal head (with tongue), 2 lemons, 3 carrots, 2 onions, 3 leek, celery, 3 laurel leaves, 3 cloves, 3 juniper berries, 4 cups white wine, salt, pepper, 5 ½ tablespoons flour, Vinaigrette: 3 tablespoons oil, 2 tablespoons vinegar, 4 chopped garlic cloves, chopped parsley, chopped chive, chopped chervil, salt, pepper Preparation Instructions: Keep the entire tongue. Cut the head into large pieces. Rub with lemon and blanch for about 30 minutes. Remove the head and set aside. Place the head, tongue, carrots, onions, leek, celery, laurel, cloves, juniper berries, white wine, salt, pepper, and flour in a large pot. Cover with water 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 the tongue cut into slices. Accompany with vinaigrette.
- 8. Barley Chicken Vegetable Soup Servings: 4-6 Preparation Time: 5-10 minutes Cooking Time: 5-10 minutes Difficulty Level: Average Ingredients: 4 tbsp. olive oil 1 tsp. minced garlic 1 cup chopped onions 1 cup chopped zucchini 1 cup chopped carrots 1 cup chopped cauliflower 1 qt. low-sodium vegetable broth 4 cup Italian tomatoes, canned 2 cup cooked barley 12 oz. cooked, boneless, skinless chicken breasts, chopped 4 tsp. Italian herb seasoning mix Preparation Instructions: In a large saucepan, over medium-high heat, saute garlic and onion in oil until the onion is translucent, about 5 minutes. Add vegetables and saute lightly. Add broth and tomatoes and simmer 5-8 minutes. Stir in barley, chicken and herbs. Heat thoroughly. Serve.
- 9. Grilled Asparagus with Ham Servings 4 Cooking Time 6 minutes Difficulty Level: Average Ingredients: 6 slices serrano ham or Italian prosciutto 12 asparagus spears 1 tablespoon olive oil Sea salt Freshly ground pepper Preparation Instructions: Preheat the grill. Slice each piece of ham in half, lengthwise. Wrap one piece around each asparagus spear. Brush with olive oil and season with salt and pepper. Grill for 5 to 6 minutes, or until the asparagus is tender, but not soft. Turn frequently.
- 10. Hot Wings Cooking Time: 15 minutes Ingredients: 8-10 wings 1 cup butter (melted) 2 cups flour 2 eggs whipped For the Sauce 1 tbsp garlic powder 1 tsp crushed red pepper 2 tbsp sirarcha sauce 1/8 cup tabasco (or other hot sauce) 1 tsp pepper 1 tsp cayenne 1 tbsp mustard 1 cup parmesan Preparation Instructions: Coat wings in eggs and flour and fry in butter until golden brown and lay aside. Combine sauce ingredients in oil and pour over wings. Fry for 5-10 minutes again until sauce is dark. Serve hot and enjoy
- 11. Shrimp Quesadillas Servings: 8 Cooking Time: 16 minutes Difficulty Level:Easy Ingredients: 8 large flour tortillas Cooking oil spray 2 cups shredded Monterey Jack cheese with jalapeno pepper pieces 1 large tomato, chopped ½ cup bacon pieces 4 oz. frozen cooked salad shrimp, thawed and rinsed Preparation Instructions: Spray a large skillet with cooking oil and place over medium high heat. One heated, lay 1 tortilla in the skillet. Sprinkle with ¼ cup of cheese and ¼ of the tomato, ¼ of the bacon, and ¼ of the shrimp. Sprinkle this with another ¼ cup of cheese. Lay another tortilla on top. Cook 1 or 2 minutes, or until the bottom tortilla is golden. Turn over and cook another 1 to 2 minutes, or until the other tortilla is golden and the cheese is melted. Repeat until all the ingredients are used.