Posted on January 31, 2010.
Hors d'oeuvres for a crowd Salad of smoked trout in Cherry Tomato Cups
Preparation time: 20 minutes
Rich, smoked trout in small tomato "cups" is a celebration, combining easy to eat. You can use both red and yellow cherry tomatoes, if desired.
¼ pound smoked trout (remove skin if necessary)
2 tablespoons low fat sour cream
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh chives
freshly ground black pepper
30 large cherry tomatoes (1 pint)
Fresh chives, chopped for garnish (optional)
Place trout in a medium bowl and break up into small pieces with a fork. Add sour cream, lemon juice and chives and mix. Pepper generously.
With a serrated knife, cut a…› inch from the tip of the stem of each tomato and a little bit off the bottom of tomatoes will be maintained. Remove the seeds using a small melon baller. Fill each hollow tomato with a generous ½ teaspoon of the trout salad. Sprinkle each with a few chives, if using, and serve.
Makes 10 (3 pieces) servings
Focus on Nutrition
Per serving: 40 calories, 2 g fat, 0.5g saturated fat, 3 g protein, 3 g carbohydrate, 0 g fiber, 75 mg sodium
Make-Ahead: Trout salad can be made up to 1 day ahead and refrigerate in a covered container and bring to room temperature before use. Tomatoes can be dug up to one hour before the game, cover with plastic wrap, but do not refrigerate. Fill just before serving.
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Spicy Citrus Shrimp
Preparation time: 15 minutes
Marinating Time: 30 minutes or overnight
Cooking time: 10 minutes
Lemon and orange animate the garlic shrimp, spicy made with a little red pepper flakes. Add more pepper flakes to your taste or sprinkle the marinade mixture with a few drops of hot sauce or pepper oil, if you dare! This recipe becomes Phase 1 if you use lime zest and juice instead of that of an orange.
1 lemon
1 navel orange
3 tablespoons extra virgin olive oil
1 clove garlic, minced
¼ c. teaspoon freshly ground black pepper
a…› c. teaspoon red pepper flakes
30 medium shrimp, shelled and deveined
Salt
Cut the zest of whole lemon peel, then chop and half fruit. Cut the zest of half an orange, then peel and chop half of the fruit. Place fruit and lemon zest and chopped orange into a medium bowl. Add oil, garlic, black pepper and red pepper flakes and mix. Add shrimp and toss to coat. Cover and marinate for 30 minutes at room temperature or overnight in refrigerator.
Heat a grill or grill pan over medium-high. Remove shrimp from marinade, allowing bits of citrus to stick. Discard marinade. Season shrimp lightly with salt, grill until shrimp is opaque and cooked through, about 3 minutes on each side. Squeeze a little fresh lemon or orange juice (or a combination of both) of two portions of fruit remaining on the shrimp just before serving. Serve warm or at room temperature.
Makes 10 (3 pieces) servings
Focus on Nutrition
Per serving: 60 calories, 4.5g fat, 0.5g saturated fat, 4 g protein, 2 g carbohydrate, 0 g fiber, 25 mg sodium
Make-Ahead: Shrimp can be marinated up to 1 day in advance and grilled up to 6 hours ahead. Refrigerate until grilled shrimp ready to use, bring to room temperature before serving.
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Stuffed Eggs
Preparation time: 15 minutes
Cooking time: 30 minutes
Chill Time: 1 hour
A return to the past, this egg style is still as devilishly delicious today as it was in the 1950s and 1960s, when T.
