Have appetizer, will travel

We are invited to a party tonight and I was asked to bring an appetizer.  I’m always conscious of bringing something that is easy to transport and requires very little work or use of the host’s kitchen on the receiving end.  (And we will need to be prompt since we have the start of the evening – if you want to be late, bring dessert!)  I decided to make seared tuna with wasabi since I had seen beautiful tuna on sale at Graul’s.  Here is the recipe along with a few other ideas for appetizers that fit the bill for a potluck.

Seared tuna with wasabi sauce
  • 1 lb of sushi grade tuna
  • 1 TB black sesame seeds
  • 1 TB sesame seeds
  • 1 TB poppy seeds
  • 1 TB canola oil
  • 1/4 cup sour cream
  • 2 TB wasabi paste (can be made by combining equal parts of wasabi powder and water)
  • flat bread crackers
Cut tuna into long blocks.  Season with salt and pepper.  Combine sesame seeds and poppy seeds in a shallow pan and dip tuna blocks in seeds, coating each side.  Using a non-stick pan over medium high heat, heat canola oil and sear tuna blocks about 2 minutes a side.  (You want tuna to be rare).  Remove from heat and chill in refrigerator.  Combine sour cream and wasabi paste.  When ready to serve, slice tuna and put on flat bread crackers – top with a small amount of sauce.

Blanched Asparagus with Wasabi Mayonnaise

This is always a hit.

  • Asparagus spears, tough end broken off
  • 1 cup mayonnaise
  • 4 tsp low sodium soy sauce
  • 2 tsp lemon juice
  • 1 tsp sugar
  • 2 tsp wasabi paste

Boil water with salt and blanch asparagus in batches for 2 minutes.  Drain and rinse with cold water to stop cooking.  Refrigerate wrapped in paper towels.  Stir together remaining ingredients and refrigerate.  Serve asparagus with wasabi mayonnaise for dipping.  NOTE:  Leftover wasabi mayonnaise is great on turkey sandwiches.

Salmon Spread

My nieces all love this spread and it is a great way to serve smoked salmon to a group of people.

  • 1 8 oz package cream cheese, softened
  • 8 oz smoked salmon, chopped
  • 1/4 cup mayonnaise
  • 1 tsp dill
  • 1/4 tsp tabasco
  • 1/4 cup chopped black olives
  • pepper to taste

Mix all ingredients. Press in a mound or a bowl for shape and chill. Serve with crackers.

Grilled Thai chili scallops

These are delicious and pretty.  I took them to a Halloween gathering – being sort of orange in color, they looked as good as they tasted!

  • 7 – 10 slices white bread, cut into rounds with a 2 inch fluted pastry cutter
  • 15 sea scallops, cut in thirds horizontally
  • 6 – 8 TB Thai sweet chili sauce
  • creme fraiche

Bake bread rounds in a 300 degree oven for about 25 minutes until crisp and browned.  Cool completely and then store in a zip lock bag until ready to assemble.

Heat a grill pan over medium high heat.  Grill scallop slices (dry) for about a minute a side.  Remove from heat into bowl with sweet chili sauce.  Chill until ready to assemble.

When ready to assemble, top each toast round with a scallop slice and a dollop of creme fraiche.

Vodka spiked cherry tomatoes

  • 2 pts cherry tomatoes (or grape tomatoes)
  • 1/2 cup good vodka
  • 3 TB white wine vinegar
  • 1 TB sugar
  • zest from 1 lemon
  • kosher salt and coarsely ground pepper
Make an x at stem end of each tomato.  Dunk in boiling water for about 5 seconds for cherry tomatoes or 20 seconds for grape tomatoes and then in ice water.  Remove peels.  Combine vodka, vinegar, sugar and lemon zest and soak tomatoes in vodka mixture.  Combine salt and pepper in a shallow dish.  Serve tomatoes with toothpicks – spear the tomato and then dip in the salt, pepper mixture.  For an indoor party, these look pretty in a glass trifle bowl – for a picnic transport in any plastic container.
Crab salad in cucumber cups
  • 2 cucumbers, cut into slices about 3/4 inch
  • 1 pound of crabmeat
  • 2 TB mayonnaise
  • 1 TB lemon juice
  • 1 tsp celery salt (or 1 celery stalk minced)
  • 1/2 tsp Worcestershire sauce

Scoop center out of cucumber slices with a spoon.  Refrigerate until ready to serve.  Gently combine crabmeat with mayo, lemon juice, celery salt and Worcestershire.  Refrigerate until ready to serve.  When ready to serve, mound about 2 tsp of crab salad in cucumber cup and eat.  (Leftover crab salad is delicious eaten with a spoon!)

Bruschetta Toasts

  • 1 loaf of French bread (I used two since I made all three toppings)
  • olive oil
Slice bread into 1/4 inch slices on diagonal to make longer slices.  Brush with olive oil.  Bake at 350 for about 10 minutes until crisp.  Cool before topping.  (Toasts can be made ahead and stored in baggies – just make sure they are cool before bagging.)
Tomato topping
  • 2 large shallots, thinly sliced
  • 1 TB olive oil
  • 2 tomatoes, seeded and chopped
  • 3 oz ricotta salata or feta cheese, diced
  • 2 TB chives, minced
  • 2 tsp balsamic vinegar
Heat oil over low to medium heat in a small saucepan.  Cook shallots, stirring until soft.  Add tomatoes and cook for 2 minutes.  Toss tomato mixture with cheese, chives and balsamic vinegar.  Refrigerate until ready to use.  To serve, top toasts with 1 – 2 tsps of mixture (depending upon size of toasts.)
Spinach topping
  • 2 bags baby spinach
  • 6 garlic cloves, finely minced
  • 1/4 tsp kosher salt
  • 2 TB olive oil
  • 3/4 cup mozzarella cheese
Saute garlic in medium saucepan over medium heat for about 1 minute.  Add spinach in two batches and stir until wilted (about 5 minutes.)  Drain liquid and transfer to a bowl.  Stir in mozzarella cheese.  Refrigerate until ready to serve.  Spoon onto toasts.
Shrimp topping
  • 1/2 lb cooked shrimp, roughly chopped
  • 2 – 3 TB olive oil
  • 1 TB lemon juice
  • 2 chopped shallots
  • 1 clove garlic, minced
  • 1 TB chopped parsley

Combine all ingredients and refrigerate until ready to assemble – up to overnight.  Spoon onto toasts.