Courier Cookbook "Go-To" Appetizers

Often when asked to bring an appetizer to an event, we reach for the same tried and true recipes. They have been vetted, tested and garnered approval from many. Here are a couple to add to your repertoire.

Roasted Shrimp Cocktail Louis

Submitted by Denise Maierhofer

Recipe courtesy of Ina Garten and Food Network

Ingredients

2 lbs. (about 16-20) large peeled deveined shrimp with tails attached

Olive oil

Kosher salt

Ground pepper

1-1/4 cup mayonnaise

½ cup Heinz chili sauce

½ tsp. lemon zest

2 T. squeezed lemon juice

1-1/2 T grated white horseradish from a jar, drained

2 tsp. Sriracha sauce

1 tsp. Worcestershire sauce

¼ cup finely chopped scallions (about 2)

2 T. drained capers

Lemon pieces and parsley for garnish

Directions

Preheat oven to 400 degrees.

Dry the shrimp with paper towels. Place them in a plastic bag. Add 1 T. olive oil, 1 tsp. salt, and ½ tsp. ground pepper. Toss well and then spread them on a sheet pan in one layer. Roast for 10 minutes or until just cooked through. Set aside.

While the shrimp are cooking, whisk together the mayonnaise, Worcestershire sauce, 1 tsp. salt, and ½ tsp. ground pepper.

Stir in scallions and capers. Put in a small bowl.

Arrange the shrimp on a platter with the sauce in the middle for dipping.

Add lemon pieces and parsley to garnish.

Easy and delicious!

Cheese-Meets-Chiles Stuffed Jalapeños

Submitted by Peggy Graham

From "Blue Ribbon Kitchen: Recipes and Tips from America's Favorite County Fair Champion," by Linda Skeens

This is a crowd-pleasing appetizer with spicy jalapeños and plenty of cheese!

Ingredients

Vegetable oil for greasing rimmed baking sheet

12 medium, fresh jalapeño peppers

4 ounces of cream cheese, softened

1 cup finely shredded mild cheddar cheese

½ cup finely shredded cheese (can use pepper jack, swiss, gouda, your choice)

¾ teaspoon of Worcestershire sauce

2 strips of bacon cooked crisp and crumbled

Directions

Preheat oven to 400 degrees. Lightly grease a rimmed baking sheet with vegetable oil or use parchment paper.

Cut jalapeños in half lengthwise. Remove seeds and membranes. Wash peppers in a large bowl. Place them in a large saucepan and add water to cover. Bring to a boil on high heat. Boil for 5 minutes. Drain and rinse in cold water; set aside on a paper towel.

In a bowl, beat cream cheese, cheeses, and Worcestershire with a hand mixer on medium speed until well blended. Spoon 2 teaspoons of mixture into each pepper half and sprinkle with bacon. Place cheese-side up on the prepared baking sheet.

Bake until the cheese is "good and melted," about 5–10 minutes.

Next week, we will examine the art of making the perfect brownie. Send your best recipe to [email protected].