We have a function coming up at the end of next month and there will be
approx 80 guests. Federal, State, and Local politicians, Mayor and
councillors, and assorted 'big knobs' from head office.... as well as a whole
tribe of us 'riff-raff'.

There is to be a formal ceremony with everyone in attendance, and then I
wanted to have a light lunch for all the 'knobs' so they can have a feed and
leave. Then the rest of us will bring out the steaks and the beer and have a
*real* lunch!!

So........ any ideas as to finger food that is substantial enough for a
lunch, but not requiring the use of any cutlery, and not being too wet and
messy.

The first thing I thought of was chicken drumettes. You get the drumstick and
pull all the meat down to the big end, cook it up and serve. You use the
naked bone as a holding tool....... like this.....

http://www.foodtv.ca/DMM/C/H/Chicken_Drumettes_003.jpg

I'd like about 6-8 different dishes (hot or cold), as well as the ubiquitous
sandwiches, and cakes.



--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

PeterL said...

> We have a function coming up at the end of next month and there will be
> approx 80 guests. Federal, State, and Local politicians, Mayor and
> councillors, and assorted 'big knobs' from head office.... as well as a
> whole tribe of us 'riff-raff'.
>
> There is to be a formal ceremony with everyone in attendance, and then I
> wanted to have a light lunch for all the 'knobs' so they can have a feed
> and leave. Then the rest of us will bring out the steaks and the beer
> and have a *real* lunch!!
>
> So........ any ideas as to finger food that is substantial enough for a
> lunch, but not requiring the use of any cutlery, and not being too wet
> and messy.
>
> The first thing I thought of was chicken drumettes. You get the
> drumstick and pull all the meat down to the big end, cook it up and
> serve. You use the naked bone as a holding tool....... like this.....
>
> http://www.foodtv.ca/DMM/C/H/Chicken_Drumettes_003.jpg
>
> I'd like about 6-8 different dishes (hot or cold), as well as the
> ubiquitous sandwiches, and cakes.


Shrimp Lejon
http://recipes.recipeland.com/recipe...mp_Lejon_34752

TIP: Precook microwave the bacon 3/4 cooked before wrapping or else it
won't cook through when the shrimp is done. Also, a whole slice per shrimp
is overkill. Slice strips in half before wrapping. It's more about the
shrimp, not the bacon, imho.

Andy

PeterL > wrote:

> So........ any ideas as to finger food that is substantial enough for a
> lunch, but not requiring the use of any cutlery, and not being too wet and
> messy.

How about mini lamb koftas, with a tzatziki dip alongside:

600g minced lamb
1 small onion, finely grated
1 tsp ground cumin
1 tsp ground coriander
1 tbsp fresh mint, chopped
dash of lemon juice
Sea salt and black pepper

Mix the meat with the onion, cumin, coriander, mint, lemon juice, sea
salt and pepper, squishing it with your hands. Shape the meat into
spheres the size of walnuts. Grill or fry for 10 minutes, turning often.
You could skewer these on toothpicks after cooking if you wanted to make
it even easier for the big knobs to eat/dip.

I don't have a recipe for tzatziki but it's essentially a dip made of
Greek yoghurt with mint, cucumber and garlic - there must be gazillions
of recipes out there :-)

Deb.
--
http://www.scientific-art.com

"He looked a fierce and quarrelsome cat, but claw he never would;
He only bit the ones he loved, because they tasted good." S. Greenfield

If you stick your fingers up your ass, they will automatically be
gourmet when you remove them, King Midas!

-sw

On Thu, 13 Aug 2009 06:19:57 -0500, Andy > wrote:

>PeterL said...
>
>> We have a function coming up at the end of next month and there will be
>> approx 80 guests. Federal, State, and Local politicians, Mayor and
>> councillors, and assorted 'big knobs' from head office.... as well as a
>> whole tribe of us 'riff-raff'.
>>
>> There is to be a formal ceremony with everyone in attendance, and then I
>> wanted to have a light lunch for all the 'knobs' so they can have a feed
>> and leave. Then the rest of us will bring out the steaks and the beer
>> and have a *real* lunch!!
>>
>> So........ any ideas as to finger food that is substantial enough for a
>> lunch, but not requiring the use of any cutlery, and not being too wet
>> and messy.
>>
>> The first thing I thought of was chicken drumettes. You get the
>> drumstick and pull all the meat down to the big end, cook it up and
>> serve. You use the naked bone as a holding tool....... like this.....
>>
>> http://www.foodtv.ca/DMM/C/H/Chicken_Drumettes_003.jpg
>>
>> I'd like about 6-8 different dishes (hot or cold), as well as the
>> ubiquitous sandwiches, and cakes.
>
>
>Shrimp Lejon
>http://recipes.recipeland.com/recipe...mp_Lejon_34752
>
>TIP: Precook microwave the bacon 3/4 cooked before wrapping or else it
>won't cook through when the shrimp is done. Also, a whole slice per shrimp
>is overkill. Slice strips in half before wrapping. It's more about the
>shrimp, not the bacon, imho.
>
My son makes just plain bacon wrapped shrimp (no horseradish) and it's
very tasty.


--
I love cooking with wine.
Sometimes I even put it in the food.

On Aug 13, 7:05*am, PeterL > wrote:

> We have a function coming up at the end of next month and there will be
> approx 80 guests.
<snip>
>
> So........ any ideas as to finger food that is substantial enough for a
> lunch, but not requiring the use of any cutlery

Chicken pieces on a stick... any marinade. I used greek seasonings
last time.
Focaccia
Fruit kebabs - or my personal favorite chocolate and strawberries
mini cheesecakes

sf said...

> On Thu, 13 Aug 2009 06:19:57 -0500, Andy > wrote:
>
>>PeterL said...
>>
>>> We have a function coming up at the end of next month and there will be
>>> approx 80 guests. Federal, State, and Local politicians, Mayor and
>>> councillors, and assorted 'big knobs' from head office.... as well as a
>>> whole tribe of us 'riff-raff'.
>>>
>>> There is to be a formal ceremony with everyone in attendance, and then
I
>>> wanted to have a light lunch for all the 'knobs' so they can have a
feed
>>> and leave. Then the rest of us will bring out the steaks and the beer
>>> and have a *real* lunch!!
>>>
>>> So........ any ideas as to finger food that is substantial enough for a
>>> lunch, but not requiring the use of any cutlery, and not being too wet
>>> and messy.
>>>
>>> The first thing I thought of was chicken drumettes. You get the
>>> drumstick and pull all the meat down to the big end, cook it up and
>>> serve. You use the naked bone as a holding tool....... like this.....
>>>
>>> http://www.foodtv.ca/DMM/C/H/Chicken_Drumettes_003.jpg
>>>
>>> I'd like about 6-8 different dishes (hot or cold), as well as the
>>> ubiquitous sandwiches, and cakes.
>>
>>
>>Shrimp Lejon
>>http://recipes.recipeland.com/recipe...mp_Lejon_34752
>>
>>TIP: Precook microwave the bacon 3/4 cooked before wrapping or else it
>>won't cook through when the shrimp is done. Also, a whole slice per
shrimp
>>is overkill. Slice strips in half before wrapping. It's more about the
>>shrimp, not the bacon, imho.
>>
> My son makes just plain bacon wrapped shrimp (no horseradish) and it's
> very tasty.


sf,

I'd never tried it until we were visiting Philly for the niece's wedding.
Staying at the Media Inn, one of three of the seediest motels for miles,
they had an attached restaurant and I ordered it.

As luck would have it, it was outstanding! It became an instant favorite
shrimp dish, never having strayed far from plain shrimp cocktail.

Best,

Andy



--
I'm no longer a danger to society.

sf wrote:

> Chicken pieces on a stick... any marinade. I used greek seasonings
> last time.
> Focaccia
> Fruit kebabs - or my personal favorite chocolate and strawberries
> mini cheesecakes

I use two different marinades for chicken skewers. On is a Grek style
using lemon juice, olive oil, garlic,orgeno and salt and pepper. The
chicken should be chopped up and marinated for at least a few hours. The
other is more of a Satay type, just soy sauce with grated ginger and
garlic. For this one, I cut the chicken breast into strips and marinate
less than an hour.

On Aug 13, 6:05*am, PeterL > wrote:
> We have a function coming up at the end of next month and there will be
> approx 80 guests. Federal, State, and Local politicians, Mayor and
> councillors, and assorted 'big knobs' from head office.... as well as a whole
> tribe of us 'riff-raff'.
>
> There is to be a formal ceremony with everyone in attendance, and then I
> wanted to have a light lunch for all the 'knobs' so they can have a feed and
> leave. Then the rest of us will bring out the steaks and the beer and have a
> *real* lunch!!
>
> So........ any ideas as to finger food that is substantial enough for a
> lunch, but not requiring the use of any cutlery, and not being too wet and
> messy.
>
> The first thing I thought of was chicken drumettes. You get the drumstick and
> pull all the meat down to the big end, cook it up and serve. You use the
> naked bone as a holding tool....... like this.....
>
> http://www.foodtv.ca/DMM/C/H/Chicken_Drumettes_003.jpg
>
> I'd like about 6-8 different dishes (hot or cold), as well as the ubiquitous
> sandwiches, and cakes.

How 'bout you shove yer finger up yer ass, then serve that up?
Jackass.

On Aug 13, 6:48*am, Sqwertz > wrote:
> If you stick your fingers up your ass, they will automatically be
> gourmet when you remove them, King Midas!
>
> -sw

lmao, I should have read further into the thread before replying. I
see there is a similar mind here, lol....

On Thu, 13 Aug 2009 06:52:50 -0700 (PDT), projectile vomit chick
> wrote:

>On Aug 13, 6:48*am, Sqwertz > wrote:
>> If you stick your fingers up your ass, they will automatically be
>> gourmet when you remove them, King Midas!
>>
>> -sw
>
>lmao, I should have read further into the thread before replying. I
>see there is a similar mind here, lol....

You and steve should get a room and do a marathon session shoving your
fingers each other's asses.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Aug 13, 7:05*am, PeterL > wrote:
> We have a function coming up at the end of next month and there will be
> approx 80 guests. Federal, State, and Local politicians, Mayor and
> councillors, and assorted 'big knobs' from head office.... as well as a whole
> tribe of us 'riff-raff'.
>
> There is to be a formal ceremony with everyone in attendance, and then I
> wanted to have a light lunch for all the 'knobs' so they can have a feed and
> leave. Then the rest of us will bring out the steaks and the beer and have a
> *real* lunch!!
>
> So........ any ideas as to finger food that is substantial enough for a
> lunch, but not requiring the use of any cutlery, and not being too wet and
> messy.
>
> The first thing I thought of was chicken drumettes. You get the drumstick and
> pull all the meat down to the big end, cook it up and serve. You use the
> naked bone as a holding tool....... like this.....
>
> http://www.foodtv.ca/DMM/C/H/Chicken_Drumettes_003.jpg
>
> I'd like about 6-8 different dishes (hot or cold), as well as the ubiquitous
> sandwiches, and cakes.
>
> --
> Peter Lucas * * * * * * * * * * * * * *
> Brisbane * * * * * * * * * * * * * * * *
> Australia * * *
>
> If we are not meant to eat animals,
> why are they made of meat?

Here are some good finger foods I have found successful:

Marinate some shrimp and wrap them in blanched peapods, secure with
toothpick.

Wrap chunks of melon in proscuitto, secure with toothpick.

Skewer chunks of fresh mozzarella, grape tomato halves and fresh
basil.

MIni savory tartlets.

Baked mini potatoes, spilt and topped with flavored sour cream.

Olive tapenade on (chilled) potato rounds.

Baked Spanish tortilla,cut into cubes (a lot of pieces for little
work!)

Cheese tray - easiest of all!

Good luck,
Kris

On Aug 13, 9:21*am, sf > wrote:
> On Thu, 13 Aug 2009 06:52:50 -0700 (PDT), projectile vomit chick
>
> > wrote:
> >On Aug 13, 6:48*am, Sqwertz > wrote:
> >> If you stick your fingers up your ass, they will automatically be
> >> gourmet when you remove them, King Midas!
>
> >> -sw
>
> >lmao, I should have read further into the thread before replying. *I
> >see there is a similar mind here, lol....
>
> You and steve should get a room and do a marathon session shoving your
> fingers each other's asses. *

I can tell you want to watch. Come on over, toots.

On Thu, 13 Aug 2009 07:38:06 -0700 (PDT), projectile vomit chick
> wrote:

>On Aug 13, 9:21*am, sf > wrote:
>> On Thu, 13 Aug 2009 06:52:50 -0700 (PDT), projectile vomit chick
>>
>> > wrote:
>> >On Aug 13, 6:48*am, Sqwertz > wrote:
>> >> If you stick your fingers up your ass, they will automatically be
>> >> gourmet when you remove them, King Midas!
>>
>> >> -sw
>>
>> >lmao, I should have read further into the thread before replying. *I
>> >see there is a similar mind here, lol....
>>
>> You and steve should get a room and do a marathon session shoving your
>> fingers each other's asses. *
>
>I can tell you want to watch. Come on over, toots.

You two can play slap and tickle without me.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

> You and steve should get a room and do a marathon session shoving your
> fingers each other's asses.

Well, I suppose that would be on-topic, but I wouldn't go as far as
saying it's gourmet ... ;-)

--Lin

"projectile vomit chick" > wrote in message
...
On Aug 13, 9:21 am, sf > wrote:
> On Thu, 13 Aug 2009 06:52:50 -0700 (PDT), projectile vomit chick
>
> > wrote:
> >On Aug 13, 6:48 am, Sqwertz > wrote:
> >> If you stick your fingers up your ass, they will automatically be
> >> gourmet when you remove them, King Midas!
>
> >> -sw
>
> >lmao, I should have read further into the thread before replying. I
> >see there is a similar mind here, lol....
>
> You and steve should get a room and do a marathon session shoving your
> fingers each other's asses.

I can tell you want to watch. Come on over, toots.

Watch nuthin'... sf wants both of you to do her, at the same time... Steve
is well practiced at shoving his finger up his own ass, and I assume you can
obtain an assortment of scary strap-ons.. you csan do them both! Hey, I
wanna watch but I ain't playin'.

On Aug 13, 4:05*am, PeterL > wrote:
> We have a function coming up at the end of next month and there will be
> approx 80 guests. Federal, State, and Local politicians, Mayor and
> councillors, and assorted 'big knobs' from head office.... as well as a whole
> tribe of us 'riff-raff'.
>
> There is to be a formal ceremony with everyone in attendance, and then I
> wanted to have a light lunch for all the 'knobs' so they can have a feed and
> leave. Then the rest of us will bring out the steaks and the beer and have a
> *real* lunch!!
>
> So........ any ideas as to finger food that is substantial enough for a
> lunch, but not requiring the use of any cutlery, and not being too wet and
> messy.
>
> The first thing I thought of was chicken drumettes. You get the drumstick and
> pull all the meat down to the big end, cook it up and serve. You use the
> naked bone as a holding tool....... like this.....
>
> http://www.foodtv.ca/DMM/C/H/Chicken_Drumettes_003.jpg
>
> I'd like about 6-8 different dishes (hot or cold), as well as the ubiquitous
> sandwiches, and cakes.
>
> --
> Peter Lucas * * * * * * * * * * * * * *
> Brisbane * * * * * * * * * * * * * * * *
> Australia * * *
>
> If we are not meant to eat animals,
> why are they made of meat?

Ham wheels are always a hit...I don't care what anyone says. Get some
good sliced ham, smear on a layer of good cream cheese, lay on a green
onion, roll up and then cut into 1" pieces. Put in the fridge for at
least an hour and then serve. I can eat the whole plate!

Andy wrote:
> Shrimp Lejon
> http://recipes.recipeland.com/recipe...mp_Lejon_34752
>
> TIP: Precook microwave the bacon 3/4 cooked before wrapping or else it
> won't cook through when the shrimp is done. Also, a whole slice per shrimp
> is overkill. Slice strips in half before wrapping. It's more about the
> shrimp, not the bacon, imho.
>
> Andy
>

Andy, I have made shrimp stuffed with jalapeño, but the horseradish
sounds nice. Speaking of which, I have looked for prepared horseradish
in 3 stores, but all I can find is creamed horseradish or horseradish
sauce. Is that just a problem here in Louisiana?


Becca

On Aug 13, 6:05 am, PeterL > wrote:
> We have a function coming up at the end of next month and there will be
> approx 80 guests. Federal, State, and Local politicians, Mayor and
> councillors, and assorted 'big knobs' from head office.... as well as a whole
> tribe of us 'riff-raff'.
>
> There is to be a formal ceremony with everyone in attendance, and then I
> wanted to have a light lunch for all the 'knobs' so they can have a feed and
> leave. Then the rest of us will bring out the steaks and the beer and have a
> *real* lunch!!
>
> So........ any ideas as to finger food that is substantial enough for a
> lunch, but not requiring the use of any cutlery, and not being too wet and
> messy.
>
> The first thing I thought of was chicken drumettes. You get the drumstick and
> pull all the meat down to the big end, cook it up and serve. You use the
> naked bone as a holding tool....... like this.....
>
> http://www.foodtv.ca/DMM/C/H/Chicken_Drumettes_003.jpg
>
> I'd like about 6-8 different dishes (hot or cold), as well as the ubiquitous
> sandwiches, and cakes.
>
> --
> Peter Lucas
> Brisbane
> Australia
>
> If we are not meant to eat animals,
> why are they made of meat?

One of my favorites for finger foods is quiche, cut into bite-size
squares (stick a toothpick in it, or use fingers) - it can be served
at room temperature without suffering.

Another is Cevapcici (Czech)

Cevapcici (che-VAP-che-chi)

1 lb. lean ground beef
½ lb. ground lamb
½ lb. ground pork
4 -7 finely minced garlic cloves
1 tsp. salt
1 tsp. baking soda
2 tsp. cracked or freshly ground black pepper
1 (+) tsp. cayenne pepper
seasoned pepper and garlic pepper to taste
1 beaten egg white

Mix all ingredients together. You may wish to combine the seasonings
or grind them together before adding them to the meat.

Shape in thumb-sized sausages, or in croquette size shapes.

Grill on open grill until done.

Serve with pita bread or hard rolls, and onions (raw or sauteed).
The smaller size works great for an appetizer (on a toothpick).

Traditionally, these are not served in barbeque sauce.

N.

Chemo the Clown wrote:
> Ham wheels are always a hit...I don't care what anyone says. Get some
> good sliced ham, smear on a layer of good cream cheese, lay on a green
> onion, roll up and then cut into 1" pieces. Put in the fridge for at
> least an hour and then serve. I can eat the whole plate!
>

That is good, I had it for lunch yesterday. I also like mixing salsa
into the cream cheese, just enough to make the cream cheese turn
shrimpy-pink in color.


Becca

On Thu, 13 Aug 2009 11:51:50 -0500, Becca > wrote:

>Andy, I have made shrimp stuffed with jalapeño, but the horseradish
>sounds nice. Speaking of which, I have looked for prepared horseradish
>in 3 stores, but all I can find is creamed horseradish or horseradish
>sauce. Is that just a problem here in Louisiana?

Ask the store if they can order it. Plain horseradish available here.

--
I love cooking with wine.
Sometimes I even put it in the food.

Becca said...

> Andy wrote:
>> Shrimp Lejon
>> http://recipes.recipeland.com/recipe...mp_Lejon_34752
>>
>> TIP: Precook microwave the bacon 3/4 cooked before wrapping or else it
>> won't cook through when the shrimp is done. Also, a whole slice per
>> shrimp is overkill. Slice strips in half before wrapping. It's more
>> about the shrimp, not the bacon, imho.
>>
>> Andy
>>
>
> Andy, I have made shrimp stuffed with jalapeño, but the horseradish
> sounds nice. Speaking of which, I have looked for prepared horseradish
> in 3 stores, but all I can find is creamed horseradish or horseradish
> sauce. Is that just a problem here in Louisiana?
>
>
> Becca


Becca,

Heck, I dunno!

It's a short bottled, refrigerated product is all I remember, other than
it's POTENT stuff in small measure!

Ring up your grocers and ask.

Best,

Andy

Chemo the Clown wrote:
> On Aug 13, 4:05*am, PeterL > wrote:
>
>>We have a function coming up at the end of next month and there will be
>>approx 80 guests. Federal, State, and Local politicians, Mayor and
>>councillors, and assorted 'big knobs' from head office.... as well as a whole
>>tribe of us 'riff-raff'.
>>
>>There is to be a formal ceremony with everyone in attendance, and then I
>>wanted to have a light lunch for all the 'knobs' so they can have a feed and
>>leave. Then the rest of us will bring out the steaks and the beer and have a
>>*real* lunch!!
>>
>>So........ any ideas as to finger food that is substantial enough for a
>>lunch, but not requiring the use of any cutlery, and not being too wet and
>>messy.
>>
>>The first thing I thought of was chicken drumettes. You get the drumstick and
>>pull all the meat down to the big end, cook it up and serve. You use the
>>naked bone as a holding tool....... like this.....
>>
>>http://www.foodtv.ca/DMM/C/H/Chicken_Drumettes_003.jpg
>>
>>I'd like about 6-8 different dishes (hot or cold), as well as the ubiquitous
>>sandwiches, and cakes.
>>
>>--
>>Peter Lucas * * * * * * * * * * * * * *
>>Brisbane * * * * * * * * * * * * * * * *
>>Australia * * *
>>
>>If we are not meant to eat animals,
>>why are they made of meat?
>
>
> Ham wheels are always a hit...I don't care what anyone says. Get some
> good sliced ham, smear on a layer of good cream cheese, lay on a green
> onion, roll up and then cut into 1" pieces. Put in the fridge for at
> least an hour and then serve. I can eat the whole plate!


Sometimes they are called "Cornets d'York" with a nice fruit jam or
jelly rolled up inside. "Harengs roules" Roll Mops but they ae a lot
of work if one uses salted herrings.

A favorite and easy dish that can serve a lot and keeps well is called a
"Macedoine"

"This Hors-d'oeuvre is composed of small white onions, small bouquets of
lightly blanched cauliflower, shall fresh gherkins, French beans, very
small pimentos and slices of blanched artichoke bottoms.

Place all these ingredients in a stoneware jar and cover with boiling
vinegar which has been lightly salted and well flavored with mustard.
Allow the preparation to marinate long enough for the flavors to
penetrate before using.

An alternative name for this preparation is Variantes."

I have never owned any "stoneware" but find a glass gallon jar works
fine. I leave out the "pimentos" and can get quite creative with what i
do put in. I always have olives in mine and sometimes radishes or even
better sliced dikon and fennel is very nice.

Often as not i use Apple cider vinegar, but i have used malt vinegar,
and don't care for the plain white, its just too acidic. Of course i
have fantasized about using a good Balsamic but the most i have done is
to sprinkle a few drops on top of a serving bowl full of the marinated
veggies.

All sorts of other uses can be found for any left over marinade, i like
to serve this in a bowl with a big spoon and surrounded by slices of
bread to place it on, but i have had people put a few spoonfuls on a
plate to enjoy with other foods.

Im not precisely sure what the "French Beans" in the recipe are, i use
fresh green been which, i assume, if that's what was meant it would say
so, but in another recipe in the same book the recipe for "haricots
Verts" is translated as "French Beans".

--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Aug 13, 12:56*pm, Nancy2 > wrote:
> On Aug 13, 6:05 am, PeterL > wrote:
>
>
>
> > We have a function coming up at the end of next month and there will be
> > approx 80 guests. Federal, State, and Local politicians, Mayor and
> > councillors, and assorted 'big knobs' from head office.... as well as a whole
> > tribe of us 'riff-raff'.
>
> > There is to be a formal ceremony with everyone in attendance, and then I
> > wanted to have a light lunch for all the 'knobs' so they can have a feed and
> > leave. Then the rest of us will bring out the steaks and the beer and have a
> > *real* lunch!!
>
> > So........ any ideas as to finger food that is substantial enough for a
> > lunch, but not requiring the use of any cutlery, and not being too wet and
> > messy.
>
> > The first thing I thought of was chicken drumettes. You get the drumstick and
> > pull all the meat down to the big end, cook it up and serve. You use the
> > naked bone as a holding tool....... like this.....
>
> >http://www.foodtv.ca/DMM/C/H/Chicken_Drumettes_003.jpg
>
> > I'd like about 6-8 different dishes (hot or cold), as well as the ubiquitous
> > sandwiches, and cakes.
>
> > --
> > Peter Lucas
> > Brisbane
> > Australia
>
> > If we are not meant to eat animals,
> > why are they made of meat?
>
> One of my favorites for finger foods is quiche, cut into bite-size
> squares (stick a toothpick in it, or use fingers) - it can be served
> at room temperature without suffering.

??? Cook in small tart shells and serve

Smoked salmon and cream cheese on rye ?


This looks interesting.

John Kane, Kingston ON Canada
>
> Another is Cevapcici (Czech)
>
> Cevapcici (che-VAP-che-chi)
>
> * * *1 lb. lean ground beef
> * * *½ lb. ground lamb
> * * *½ lb. ground pork
> * * *4 -7 finely minced garlic cloves
> * * *1 tsp. salt
> * * *1 tsp. baking soda
> * * *2 tsp. cracked or freshly ground black pepper
> * * *1 (+) tsp. cayenne pepper
> * * *seasoned pepper and garlic pepper to taste
> * * *1 beaten egg white
>
> Mix all ingredients together. *You may wish to combine the seasonings
> or grind them together before adding them to the meat.
>
> Shape in thumb-sized sausages, or in croquette size shapes.
>
> Grill on open grill until done.
>
> Serve with pita bread or hard rolls, and onions (raw or sauteed).
> The smaller size works great for an appetizer (on a toothpick).
>
> Traditionally, these are not served in barbeque sauce.
>
> N.

One can never go wrong with serving pizza, enjoyed all over the world,
24/7, appetizing, not messy and tummy filling...serve it with either
beer or a light wine (Prosecco is every italian's choice. Cheers!

On Aug 13, 11:33*am, "brooklyn1" > wrote:
> "projectile vomit chick" > wrote in ....
> On Aug 13, 9:21 am, sf > wrote:
>
> > On Thu, 13 Aug 2009 06:52:50 -0700 (PDT), projectile vomit chick
>
> > > wrote:
> > >On Aug 13, 6:48 am, Sqwertz > wrote:
> > >> If you stick your fingers up your ass, they will automatically be
> > >> gourmet when you remove them, King Midas!
>
> > >> -sw
>
> > >lmao, I should have read further into the thread before replying. I
> > >see there is a similar mind here, lol....
>
> > You and steve should get a room and do a marathon session shoving your
> > fingers each other's asses.
>
> I can tell you want to watch. *Come on over, toots.
>
> Watch nuthin'... sf wants both of you to do her, at the same time... Steve
> is well practiced at shoving his finger up his own ass, and I assume you can
> obtain an assortment of scary strap-ons.. you csan do them both! *Hey, I
> wanna watch but I ain't playin'.

LOL!!!!

sf wrote:
> On Thu, 13 Aug 2009 11:51:50 -0500, Becca > wrote:
>
>
>> Andy, I have made shrimp stuffed with jalapeño, but the horseradish
>> sounds nice. Speaking of which, I have looked for prepared horseradish
>> in 3 stores, but all I can find is creamed horseradish or horseradish
>> sauce. Is that just a problem here in Louisiana?
>>
>
> Ask the store if they can order it. Plain horseradish available here.

Thanks, I will do that.


Becca

Valnea Vebber wrote:

> One can never go wrong with serving pizza, enjoyed all over the world,
> 24/7, appetizing, not messy and tummy filling...serve it with either
> beer or a light wine (Prosecco is every italian's choice. Cheers!

That's a pretty good idea, and it's not like Peter really CARES, anyway.

Bob

(Debbie Wilson) wrote in news:1j4dzyc.al55jk1a6w4aqN%
:

> PeterL > wrote:
>
>> So........ any ideas as to finger food that is substantial enough for a
>> lunch, but not requiring the use of any cutlery, and not being too wet
and
>> messy.
>
> How about mini lamb koftas, with a tzatziki dip alongside:
>
> 600g minced lamb
> 1 small onion, finely grated
> 1 tsp ground cumin
> 1 tsp ground coriander
> 1 tbsp fresh mint, chopped
> dash of lemon juice
> Sea salt and black pepper
>
> Mix the meat with the onion, cumin, coriander, mint, lemon juice, sea
> salt and pepper, squishing it with your hands. Shape the meat into
> spheres the size of walnuts. Grill or fry for 10 minutes, turning often.
> You could skewer these on toothpicks after cooking if you wanted to make
> it even easier for the big knobs to eat/dip.
>
> I don't have a recipe for tzatziki but it's essentially a dip made of
> Greek yoghurt with mint, cucumber and garlic - there must be gazillions
> of recipes out there :-)
>
> Deb.



Many thanks.

As much as I don't like lamb, the 'knobs' can sure have it :-)


--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

sf > wrote in news:aba9e79f-ed20-453e-9900-
:

> On Aug 13, 7:05*am, PeterL > wrote:
>
>> We have a function coming up at the end of next month and there will be
>> approx 80 guests.
> <snip>
>>
>> So........ any ideas as to finger food that is substantial enough for a
>> lunch, but not requiring the use of any cutlery
>
> Chicken pieces on a stick... any marinade. I used greek seasonings
> last time.
> Focaccia
> Fruit kebabs - or my personal favorite chocolate and strawberries
> mini cheesecakes
>
>


Okie doke.

I'm putting all the suggestions into a list and will be hitting up the
kitchen wenches to get their heads into it before the day.

So it'll either be chicken drumettes, or chicken on a stick..... or maybe
both.

--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

Kris > wrote in news:2db5c94a-fb81-457f-a13e-
:

> On Aug 13, 7:05*am, PeterL > wrote:
>> We have a function coming up at the end of next month and there will be
>> approx 80 guests. Federal, State, and Local politicians, Mayor and
>> councillors, and assorted 'big knobs' from head office.... as well as a
w
> hole
>> tribe of us 'riff-raff'.
>>
>> There is to be a formal ceremony with everyone in attendance, and then
I
>> wanted to have a light lunch for all the 'knobs' so they can have a
feed
> and
>> leave. Then the rest of us will bring out the steaks and the beer and
hav
> e a
>> *real* lunch!!
>>
>> So........ any ideas as to finger food that is substantial enough for a
>> lunch, but not requiring the use of any cutlery, and not being too wet
an
> d
>> messy.
>>
>> The first thing I thought of was chicken drumettes. You get the
drumstick
> and
>> pull all the meat down to the big end, cook it up and serve. You use
the
>> naked bone as a holding tool....... like this.....
>>
>> http://www.foodtv.ca/DMM/C/H/Chicken_Drumettes_003.jpg
>>
>> I'd like about 6-8 different dishes (hot or cold), as well as the
ubiquit
> ous
>> sandwiches, and cakes.
>>
>> --
>> Peter Lucas * * * * * * * * * * * * * *
>> Brisbane * * * * * * * * * * * * * * * *
>> Australia * * *
>>
>> If we are not meant to eat animals,
>> why are they made of meat?
>
> Here are some good finger foods I have found successful:
>
> Marinate some shrimp and wrap them in blanched peapods, secure with
> toothpick.
>
> Wrap chunks of melon in proscuitto, secure with toothpick.
>
> Skewer chunks of fresh mozzarella, grape tomato halves and fresh
> basil.
>
> MIni savory tartlets.
>
> Baked mini potatoes, spilt and topped with flavored sour cream.
>
> Olive tapenade on (chilled) potato rounds.
>
> Baked Spanish tortilla,cut into cubes (a lot of pieces for little
> work!)
>
> Cheese tray - easiest of all!
>
> Good luck,
> Kris
>
>
>
>
>
>


Cool..... thanks for the ideas.



--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

Chemo the Clown > wrote in news:dcb9d5ba-5a92-4e50-ab4a-
:

> On Aug 13, 4:05*am, PeterL > wrote:
>> We have a function coming up at the end of next month and there will be


> Ham wheels are always a hit...I don't care what anyone says. Get some
> good sliced ham, smear on a layer of good cream cheese, lay on a green
> onion, roll up and then cut into 1" pieces. Put in the fridge for at
> least an hour and then serve. I can eat the whole plate!



Hmmmmmmmmmm, might have to leave out the onion.


--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

On Fri, 14 Aug 2009 02:49:45 GMT, PeterL > wrote:

(Debbie Wilson) wrote in news:1j4dzyc.al55jk1a6w4aqN%
:
-->
-->> PeterL > wrote:
-->>
-->>> So........ any ideas as to finger food that is substantial enough for a
-->>> lunch, but not requiring the use of any cutlery, and not being too wet
-->and
-->>> messy.
-->>
-->> How about mini lamb koftas, with a tzatziki dip alongside:
-->>
-->> 600g minced lamb
-->> 1 small onion, finely grated
-->> 1 tsp ground cumin
-->> 1 tsp ground coriander
-->> 1 tbsp fresh mint, chopped
-->> dash of lemon juice
-->> Sea salt and black pepper
-->>
-->> Mix the meat with the onion, cumin, coriander, mint, lemon juice, sea
-->> salt and pepper, squishing it with your hands. Shape the meat into
-->> spheres the size of walnuts. Grill or fry for 10 minutes, turning often.
-->> You could skewer these on toothpicks after cooking if you wanted to make
-->> it even easier for the big knobs to eat/dip.
-->>
-->> I don't have a recipe for tzatziki but it's essentially a dip made of
-->> Greek yoghurt with mint, cucumber and garlic - there must be gazillions
-->> of recipes out there :-)
-->>
-->> Deb.
-->
-->
-->
-->Many thanks.
-->
-->As much as I don't like lamb, the 'knobs' can sure have it :-)


Hey Pete, ever have kangaroo tail soup or roasted yallabee (sp?)

Becca > wrote in :

> Chemo the Clown wrote:
>> Ham wheels are always a hit...I don't care what anyone says. Get some
>> good sliced ham, smear on a layer of good cream cheese, lay on a green
>> onion, roll up and then cut into 1" pieces. Put in the fridge for at
>> least an hour and then serve. I can eat the whole plate!
>>
>
> That is good, I had it for lunch yesterday. I also like mixing salsa
> into the cream cheese, just enough to make the cream cheese turn
> shrimpy-pink in color.
>
>
> Becca


Salsa instead of onion....... good idea!!

--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

Nancy2 > wrote in news:a42ef0ab-2568-46e1-9467-
:


>
> One of my favorites for finger foods is quiche, cut into bite-size
> squares (stick a toothpick in it, or use fingers) - it can be served
> at room temperature without suffering.
>
> Another is Cevapcici (Czech)
>
> Cevapcici (che-VAP-che-chi)
>


Thanks for the idea Nancy, but we don't need the recipe, we can buy them
fresh from the meat section in our supermarket. (Less work!!)

http://tinyurl.com/o2jkcm

And type in Chevups in the search box.


Cut them in 1/3rds, put on a stick, grill, and away you go!!


They are a favourite of the SO's


--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

(Valnea Vebber) wrote in news:18738-4A8458D8-1321
@baytvnwsxa001.msntv.msn.com:

> One can never go wrong with serving pizza, enjoyed all over the world,
> 24/7, appetizing, not messy and tummy filling...serve it with either
> beer or a light wine (Prosecco is every italian's choice. Cheers!
>
>


Hmmmmmmmm, mini pizzas!!

Thanks.

--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

Becca > wrote in :

> Andy wrote:
>> Shrimp Lejon
>> http://recipes.recipeland.com/recipe...mp_Lejon_34752
>>
>> TIP: Precook microwave the bacon 3/4 cooked before wrapping or else it
>> won't cook through when the shrimp is done. Also, a whole slice per
>> shrimp is overkill. Slice strips in half before wrapping. It's more
>> about the shrimp, not the bacon, imho.
>>
>> Andy
>>
>
> Andy, I have made shrimp stuffed with jalapeño, but the horseradish
> sounds nice. Speaking of which, I have looked for prepared horseradish
> in 3 stores, but all I can find is creamed horseradish or horseradish
> sauce. Is that just a problem here in Louisiana?
>
>
> Becca


I'd certainly love the horseradish, but certain 'dignitaries' have
specific eating requests.

They gave me a list of about 40 to choose from, and I culled all the ones
that were *way* too much work (ie, lactose intolerant as well as being a
vegan and gluten free!!)

It's amazing how many people have "intolerances".


Me..... I'm on a seefood diet.

If I see food, and I'm hungry, I eat it!!

--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

ffu > wrote in
:


> -->
> -->As much as I don't like lamb, the 'knobs' can sure have it :-)
>
>
> Hey Pete, ever have kangaroo tail soup or roasted yallabee (sp?)
>


I feed kangaroo tails to my dog, and have had roasted/grilled wallaby.... and
even grilled yabbies.

--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

In article >,
Debbie Wilson > wrote:
>PeterL > wrote:
>
>> So........ any ideas as to finger food that is substantial enough for a
>> lunch, but not requiring the use of any cutlery, and not being too wet and
>> messy.
>
>How about mini lamb koftas, with a tzatziki dip alongside:
>

That sounds really, really good.

I help throw regular finger-food it's-not-dinner-but-it-sort-of-is
parties. No utensils, napkins only.

We make homemade pizza and serve it hot, in two-bite size pieces.

Mini-quiches (I use a Fine Cooking recipe that uses frozen puff pastry as
the crust) are good.

We make trays of dried apricots wrapped in bacon, secured with a
toothpick, and baked on a tray until the bacon is done. Be sure to get
a good quality thick-sliced bacon for this (the type the English would
call "streaky bacon").

Artichoke dip and hummus are quite popular.

Dolmas and empaniditas (small turnovers) are good.

If you'll have a chafing dish or something similar, mini-meatballs in a
not-too-drippy sauce are always popular. Serve with toothpicks.

We also use puff pastry for savory pastries. Thaw it, roll it out into a
long rectangle, and cover most of it thinly with grated cheese or
something of pesto-like consistency (pesto, tapenade, or similar). Roll
it into the desired shape - a roll is easiest, but you can shape palmiers
if you like. Slice and bake in a hottish oven (425 F) until the pastry is
done. Parchment paper is your friend here. You can prep ahead of time
and store the sliced items in the fridge until just before cooking.

I have been making gougeres (or, as I call them in my reverse snobbery,
cheezy poofs) for occasions lately. Hot cheesy pastry goodness. David
Lebowitz' recipe is reliable.

Charlotte


--

On Aug 13, 1:18�pm, (Valnea Vebber) wrote:
> One can never go wrong with serving pizza, enjoyed all over the world,
> 24/7, appetizing, not messy and tummy filling...serve it with either
> beer or a light wine (Prosecco is every italian's choice. Cheers!

How about some very small cocktail size cream puff shells stuffed with
various tuna, ham, seafood, or chicken salads both spicy/curry and
regular? bite size, not messy, and as classy as you want. dobbed
with a dollop of sour cream with a bit of caviar. I have served them
at various functions and they went over well.