I'm having a tapis party soon. I want to serve enough food for a meal. Need ideas for eats?

Question

So far I'm thinking:
Crab Croquettes.
Mini Quiche.
Chicken satay.
One of my guests is a very picky eater

Oops tapas....

Answer 1

This is one that I like...it is very light and good for picky guest and offers a vegetarian alternative if you make some without ham! If you use ham, I like a more ethnic ham like diced procuiotto but the cured ham is cheaper and easily available and fits most people's palates.

Mushroom Toast Tapas

35 min 35 min prep
Change to: servings US Metric
1 tablespoon olive oil
1/2 lb mushrooms, stems cleaned,brushed clean,and coarsely chopped
1 clove garlic, finely minced
1 tablespoon minced parsley
1 tablespoon minced cured ham
salt & freshly ground black pepper
2 tablespoons grated manchego cheese or parmesan cheese
4 slices good-quality sandwich bread, crusts removed
WHITE SAUCE
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup milk, plus
3 tablespoons milk
1 tablespoon dry white wine
salt & freshly ground black pepper
nutmeg (be generous)
cayenne (be generous)

Prepare the white sauce by melting the butter over a low to medium heat in a saucepan and adding the flour.
Cook and stir for a few minutes, then add the milk and wine gradually and cook, stirring constantly, until thickened and smooth.
Season with the salt, pepper, nutmeg (to taste) and cayenne (to taste); although it is recommended to be generous with both the cayenne and nutmeg, it is your choice.
Remove from the heat and set aside.
In a skillet, heat the oil until it is very hot; add the mushrooms and saute over high heat for about 2 minutes.
(I added the dried parsley about 1 minute into the cooking time. If using fresh, wait until the next step.) If the mushrooms give off liquid, cook until it is evaporated before continuing.
Add the garlic, parsley (if not added before), ham, salt and pepper and turn off the heat.
Combine with the white sauce, stir in cheese, and mix until smooth and all ingredients are evenly distributed.
The mixture may be made ahead to this point and refrigerated.
Toast the bread lightly and cut each slice into two triangles.
Cover each triangle completely with 1/8 of the mushroom mixture.
There are a number of ways you can prepare this: Broil until golden, place them face down in 1/2 inch of hot oil to fry, or enclose in puff pastry dough.
If using puff pastry dough, you will need about 1 pound of pastry; cut the pastry into 3" strips and wrap them around 2 teaspoons of filling.
Bake at 400 for 8 minutes.
You can also use the filling for small pastry puff tart shells.

I am also giving you a link to a great tapas site with many more choices so i won't have to put em all on here...lol... http://www.recipezaar.com/recipes.php?q=tapas

Answer 2

How considerate of you, accommodating a picky eater (not everyone realizes that we can't choose our likes and dislikes)! The chicken satay should be a hit with all guests! The first recipe is for the one guest; the second is for all of them.

SKEWERED HAM ROLL-UPS
Roll slices of deli ham into pirouettes then skewer with a toothpick.
Brown two sides in skillet over medium heat.
* For the more adventurous:
- Add a sliver of Swiss or cheddar before rolling/skewering
- Include a modest amount of a spice blend (basil, thyme, fresh-
cracked black pepper and a small amount of tarragon)

CROWNED CHERRY TOMATOES
- Cut cherry tomatoes in half
- In a small bowl combine balsamic vinegar and extra-virgin olive oil
- Brush the vinegar and oil onto the tops of the tomato halves
- Sprinkle with kosher salt and chopped fresh basil
- Crown with mozzarella
Serve cold or place in toaster oven momentarily to melt the cheese

Good luck, and enjoy your party!

Answer 3

You can slice up the spanish potato omelette (Tortilla Espanola) and put the little slices on toothpicks. Set out bowls of olives and little cherry tomatoes stuffed with tapanade. A shrimp appy - you can buy frozen ready cooked to save time. Not an appy but... a clear pretty pitcher of Sangria, with sliced fruit.


Majorcan Mushroom Tapas

Almond-Garlic Streusel
- 1 cup Bays English Muffin crumbs (about 1 muffin)
- 1 tablespoon olive oil
- 3 cloves garlic, chopped
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup sliced almonds, broken
- Majorcan Mushroom Mixture [recipe follows]

Combine crumbs, oil, garlic, pepper and almonds in large skillet. Cook over medium heat, stirring constantly until crumbs and almonds are light golden brown. Remove from skillet and set aside to cool. Makes 10 appetizers

Majorcan Mushroom Mixture
- 2 tablespoons olive oil
- 1/3 cup shallots, finely chopped
- 1 teaspoon garlic, minced
- 12 ounces mixed mushrooms, thinly sliced (preferred mix-button, cremini, shiitake, oyster)
- 2 tablespoons dry sherry
- 1/2 teaspoon salt
- 1 tablespoon fresh thyme leaves, finely chopped
- 5 Bays English Muffins, split and lightly toasted
- 1-1/2 cups Mascarpone cheese, room temperature
- thyme leaves, optional

Using same skillet, wipe clean; add oil, heating to medium. Sauté shallots and garlic until soft, about 2 minutes. Add mushrooms, sherry and salt; sauté until mushrooms are tender, about 10 to 12 minutes. Stir in thyme and continue to cook until most of liquid evaporates. Spread muffin "tapas" with cheese. Top cheese evenly with mushroom mixture; place "Tapas" on baking sheet. Bake at 350° F until hot, about 5 minutes. Spoon Almond-Garlic Streusel over mushroom. Garnish with thyme, if desired.

http://198.173.254.252/recipes/recipe.php?iRecipeID=39&iMealType=&keywords=tapas
Here are some yummy ideas:

http://www.ericweisstein.com/fun/wine/tapas.html#26

Answer 4

-Bruschetta (brushed with garlic olive oil and toasted in the oven) topped with fresh mozzerella, a slice of tomato, and a fresh basil leaf or, leave of the leaf and broil until the cheese melts.
-Olive tapanade (really easy to make)
-Hummus and Guacamole with pita wedges for dipping
-Fruit would be good for dessert - fruit cabobs would be awesome
-Have a cheese platter, and a brie platter with grapes, yum...
-Water crackers topped with goat cheese and blueberry chutney!

Do as much as possible ahead of time and have fun!

Answer 5

tofu dish ? pan fry lightly salted tofu in olive oil till brown on all sides. Serve it with a freshly chopped garlic in soya sauce and balsamic vingear dip. I really enjoy this simple dish :)

Answer 6

Do you mean tappas? Do a deli platter of cured meats and sausages with several types of complimentary cheeses, olives, some crusty bread, and maybe some little peppers.

Answer 7

olive oil sauteed shrimp with a couple of dipping sauces (aoli, red pepper...), bacon wrapped figs, garlic potato salad, goat cheese baked in tomato sauce, nuts, cheese, ham.

Answer 8

Irish Chicken and Dumplings.
INGREDIENTS
2 (10.75 ounce) cans condensed cream of chicken soup
3 cups water
1 cup chopped celery
2 onions, quartered
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
5 carrots, sliced
1 (10 ounce) package frozen green peas
4 potatoes, quartered
3 cups baking mix
1 1/3 cups milk
DIRECTIONS
In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
Add potatoes and carrots; cover and cook another 30 minutes.
Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.
Bouja Soup.
INGREDIENTS
2 (6 pound) whole chickens
7 pounds beef stew meat, diced into 1 inch pieces
2 stalks celery, chopped
1 medium head cabbage, chopped
8 onions, chopped
4 (16 ounce) packages frozen mixed vegetables
2 (14.5 ounce) cans rutabagas
2 (15 ounce) cans lima beans, drained
2 cups cut yellow beans, drained
2 (14.5 ounce) cans crushed tomatoes
salt and pepper to taste
1 tablespoon pickling spice
DIRECTIONS
Boil chicken and beef in a large soup pot 15 to 20 minutes, until tender. Use enough water to cover. Remove meat and cut into bite-size pieces. Discard fat and skin.
Add celery, cabbage and onions to broth and boil for 10 to 15 minutes or until almost tender. Add frozen vegetable mix, rutabagas, lima beans, yellow beans, and tomatoes and continue to cook until soup has reached desired thickness.
Add meat and simmer until meat breaks apart, stirring occasionally with a wooden paddle. Salt and pepper to taste. IMPORTANT: Put dry pickling spice in a strong cloth bag and tie firmly with string so it will not come apart. Drop the bag into the simmering bouja, plunging it in and out for a short time until the soup tastes just right for you.


READ REVIEWS (1)

REVIEW/RATE THIS RECIPE
SAVE TO RECIPE BOX
ADD TO SHOPPING LIST
ADD A PERSONAL NOTE
POST A RECIPE PHOTO
POST A FAVORITE FOODS LIST
CREATE A MENU


NUTRITION INFORMATION
Servings Per Recipe: 80

Amount Per Serving

Calories: 300

Total Fat: 18.3g
Cholesterol: 78mg
Sodium: 159mg
Total Carbs: 10.8g
Dietary Fiber: 3.5g
Protein: 22.9g
VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database