Jen P suggested:

> How about kefta or msemen? Or were you thinking of keeping it more along
> the Italian and Greek lines? I love stuffed vine leaves. Or maybe
> slow-roast tomato and feta on bruschetta... like dakos, only not salady
> and with roasted tomatoes. Or roasted aubergine dip, which it nicer than
> it sounds. Um.. Hmm. In summer, I do grilled haloumi (if you slice it
> very thin, it can almost go crispy and be its own cracker) with something
> slightly tangy or fresh to cut the salt. I normally use watermelon or
> crème fraîche with chives or something, but blood orange sliced very thin
> may be quite nice. Or pomegranate seeds. I think it might need something
> bright green to go with if one goes that way... maybe some rocket or a bit
> of fresh sorrel.
>
> That's what comes to mind, anyway! Sounds like a great party! Hope you
> have lots of fun.

All very good suggestions, thanks! I'm trying *not* to keep it along Italian
or Greek lines; I want to include things which are from (or at least
inspired by) the cuisines of Spain, Italy, southern France, Greece, Morocco
(or Tunisia), Lebanon, and Turkey.

I've never worked with halloumi; does it crumble when you bend it before
cooking? Asparagus just showed up in our local farmers' market; if halloumi
is pliable I might try wrapping it around asparagus and grilling.

Bob

Bob Terwilliger wrote:
> I've never worked with halloumi; does it crumble when you bend it before
> cooking? Asparagus just showed up in our local farmers' market; if halloumi
> is pliable I might try wrapping it around asparagus and grilling.

It's.... kinda like semi-hard rubber. It doesn't crumble, but it
would definitely break. I don't think I've ever heated it gently (I
usually pan fry or grill it over fairly high heat), but it might be
bendy if you did that first!

-Jen

Jen P. wrote:

>> I've never worked with halloumi; does it crumble when you bend it before
>> cooking? Asparagus just showed up in our local farmers' market; if
>> halloumi is pliable I might try wrapping it around asparagus and
>> grilling.
>
> It's.... kinda like semi-hard rubber. It doesn't crumble, but it would
> definitely break. I don't think I've ever heated it gently (I usually pan
> fry or grill it over fairly high heat), but it might be bendy if you did
> that first!

Based on that, I might cut the halloumi into a couple opposing grooved
slabs, put asparagus into the grooves, put the matching slab on top, and
grill. Maybe drizzle with lemon-infused olive oil afterward.

Thanks for the information!

Bob

Bob Terwilliger wrote:
> Based on that, I might cut the halloumi into a couple opposing grooved
> slabs, put asparagus into the grooves, put the matching slab on top, and
> grill. Maybe drizzle with lemon-infused olive oil afterward.

That sounds like a good plan! I'd love to know how it works out.

> Thanks for the information!

Happy to be of help! I'm not often able to be of use here, so it's a
nice change. heh

-Jen

In article >,
"Jen P." > wrote:

> Bob Terwilliger wrote:
> > Based on that, I might cut the halloumi into a couple opposing grooved
> > slabs, put asparagus into the grooves, put the matching slab on top, and
> > grill. Maybe drizzle with lemon-infused olive oil afterward.
>
> That sounds like a good plan! I'd love to know how it works out.
>
> > Thanks for the information!
>
> Happy to be of help! I'm not often able to be of use here, so it's a
> nice change. heh
>
> -Jen

You need to post more often Jen. Please? :-)
I'm always up for new foods that are not on my usual menu!

New flavor combo ideas are a real joy and accent a low carb diet. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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On Mon, 1 Mar 2010 03:18:25 -0800, Bob Terwilliger wrote:

> All very good suggestions, thanks! I'm trying *not* to keep it along Italian
> or Greek lines; I want to include things which are from (or at least
> inspired by) the cuisines of Spain, Italy, southern France, Greece, Morocco
> (or Tunisia), Lebanon, and Turkey.

Lebanon Bologna Rolls. Spread pieces of Lebanon bologna with 12.5x
it's weight in herbed neufchatel cheese and stick it. With a
toothpick.

I actually prefer neufchatel cheese over cream cheese. Herbs I use
dill or basil, and maybe a touch of onion powder. Or ranch dressing
mix (if using onion powder or ranch mix, mix well and let cheese
rest overnight).

We all have a deceptively simple trash appetizer recipe that brings
lots of compliments. And that is mine.

-sw

Bob Terwilliger > wrote:

> I'm trying *not* to keep it along Italian or Greek lines; I
> want to include things which are from (or at least inspired by)
> the cuisines of Spain, Italy, southern France, Greece, Morocco
> (or Tunisia), Lebanon, and Turkey.

Spanish ideas a

Get hold of some padrones peppers from Happy Quail Farms,
and serve those... they require a quick sauteeing until
they blister.

or,

Piquillo peppers stuffed with crab.

Steve