Southern Antipasto PlatterFrom boofie 7 years ago
- Antipasti: shopping list
- cheese straws shopping list
- toast rounds shopping list
- Marinated tomato and cucumber salad stacks shopping list
- pickled okra spears shopping list
- spiced pecans shopping list
- cheese stuffed pimentos shopping list
- cola marinated country ham shopping list
- pickled oysters shopping list
- ********************************** shopping list
- Ingredients: shopping list
- 1 dozen cheese straws (buy them or make them--it's easy!) shopping list
- 1 dozen slices of bread of your choice shopping list
- 1 dozen fresh, shucked oysters with liquor (reserve shells for plating) shopping list
- 1 dozen pimentos (cherry peppers) shopping list
- 1 lb sliced country ham shopping list
- 4 large roma tomatoes shopping list
- 2 medium, seedless cucumbers shopping list
- 1/4 lb fresh okra spears shopping list
- 2 cups shelled, raw pecan halves shopping list
- 2 cups cider vinegar, divided shopping list
- 2 cups your favorite cola (Coke, Pepsi, RC, even Dr. Pepper) shopping list
- 8 oz whipped cream cheese shopping list
- 1 egg white shopping list
- 1/2 c white, granulated sugar shopping list
- 6 garlic cloves, crushed shopping list
- 1 tbsp sugar shopping list
- 1 tbsp water shopping list
- 1 tbsb balsamic vinegar shopping list
- 1 tsp mustard seed, divided shopping list
- 1 tsp hot red chili flakes, divided shopping list
- 1 tsp ground cinnamon shopping list
- 1/2 tsp ground nutmeg shopping list
- 1/2 tsp ground cloves shopping list
- 1/2 tsp dill seed shopping list
- olive oil shopping list
- cracked black pepper and sea salt shopping list
How to make it
- For toast rounds:
- Using a large, circular cookie cutter, cut the center of each slice of bread out and place on a cookie sheet. Brush lightly with oil and season with fresh cracked black pepper. Bake in a preheated 400 degree oven until golden brown and crisp. Allow to cool and use immediately or store in an airtight container for 3 days.
- For tomato cucumber stackers:
- Slice tomatoes and cucumbers about 1/4" thick. Set on paper towels and salt lightly. Allow to drain for 10-15 minutes. Place tomatoes and cucumbers in a large bowl with a lid and coat with balsamic vinegar. Drizzle lightly with olive oil and season to taste with salt and pepper. Allow to marinate up to two days.
- For pickled okra:
- Buy some if you are happy with the quality of jarred, store bought okras. If not, do this: Bring 1 cup of cider vinegar, 3 crushed garlic cloves, 1/2 tsp mustard seed, 1/2 tsp red pepper flakes, 1/2 tsp dill seed to a boil. Place okra in a nonreactive bowl with a lid. Pour vinegar mixture over okra and seal. Allow okra to marinate over night and up to two weeks before serving.
- For spiced pecans:
- Preheat oven to 375 and line a baking sheet with aluminum foil. Combine egg white and 1 tbsp water in a bowl and toss pecans to coat well. Arrange pecans on baking sheet and sprinkle with (combined) cinnamon, nutmeg, clove, and 1/2 cup sugar. Bake 30 minutes or until nuts are super bubbly. Allow to cool completely before serving. Store in an airtight container in the fridge for up to two weeks.
- For cheese stuffed pimentos:
- Carefully cut off the tops of your cherry peppers and scoop out as much of the seeds and ribbing as you can. Scoop whipped cream cheese into a pastry bag with whatever decorative tip you like and pipe cheese into hollowed out peppers. Chill until serving.
- For cola marinated country ham:
- Take your pound of sliced country style ham and cut it into bite sized slices. Place it in a large zip top bag with 2 cups of your favorite cola. Allow to marinate overnight and up to two days. When ready to prepare ham, heat a large skillet over medium-high heat and pour cola marinade in. Add ham slices and cook until done. Serve with toothpicks.
- For pickled oysters:
- Place oysters and their liquor into a large nonreactive pot. Heat pot until it just begins to boil and reduce to a gentle simmer. After 1 minute, remove oysters with a slotted spoon to another nonreactive bowl. Add to hot oyster liquor 1 cup of cider vinegar, 1/2 tsp red pepper flakes, 1 tbsp sugar, and 1/2 tsp mustard seed. Bring mixture to a boil and allow to go for 1 minute. Line a mesh strainer with cheesecloth and place it over the bowl your oysters are in. Pour pickling juice through the cheesecloth over the oysters. Allow oysters to cool before covering and refrigerating for at least 24 hours and up to 2 days. Plate in reserved oyster shells with a bit of pickling juice.
The Cookboofie Salt Lake City, UT
The Rating7 people
Wow! What more can I say, boofie. Oh, yeah.. I can say five!
Lorrainelacrenshaw in Horsham loved it
Awesome!!!clbacon in Birmingham loved it
Awesome Boof, very creative and well thought out. And sounds delicious ta boot.....;-)~ Jimjimrug1 in Peoria loved it