Appetizers Flashcards

0
Q

Crab- Tini

A
Chilled martini glass filled with: 
3 oz jumbo lump crabmeat
- cilantro 
- vinaigrette 
- 2 romaine hearts 
- 1.5 oz chopped salad mix 
- 1 oz Remoulade sauce 
- pepper parsley sprinkled 
- served with lemon wrap on B&B plate
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1
Q

Shrimp Cocktail

A

Four Boiled Jumbo Shrimp
- oh mesclun mix with wrapped lemon
- Remoulade Sauce (mayonnaise, zetarain’s Creole mustard, lemon juice, Worcestershire & Tobasco sauce, parsley, garlic)
Or
Cocktail Sauce (ketchup, lemon juice, horseradish, worcestershire)

AB: COCKTAIL: CKTL/REMO

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2
Q

Mushroom Stuffed With Crabmeat

A

4 extra large mushroom caps stuffed with:

  • fresh lump crabmeat, breadcrumbs, butter, celery, onions, garlic, salt, white/cayenne pepper
  • Romano cheese on top
  • broiled to a light golden brown
  • topper with parsley/ melted butter

AB: ST MUSH

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3
Q

Sizzlin’ Blue Crab Cakes

A

Two 3 oz crab cakes on sizzling platter

  • crabmeat, cracker meal, mayonnaise, eggs, seasoning
  • drizzled lemon butter, diced peppers, parsley

AB: CRB CK

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4
Q

Seared Ahi Tuna

A

8 slices ahi tuna (4 oz)

  • blackening seasoning
  • dipped in canola oil
  • mustard sauce around base (Coleman’s dry mustard, Dijon mustard, Kilimanjaro soy sauce, Budweiser beer)
  • served with cucumber, Ginger, cilantro salad
  • lemon wrap

AB: AHI

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5
Q

BBQ Shrimp

A

5 Shrimp in BBQ butter sauce, white wine, green onions
Sauce: cream, cornstarch, water, BBQ butter
Butter: butter, worcestershire & Tobasco, paproka, garlic, salt, cayenne/black pepper
- parsley on top
- toast brushes with butter

AB: BBQ

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6
Q

Fried Calamari

A

Calamari tubes/ tentacles tossed with buttermilk/flour and fried

  • tossed with RRR: Red Chili Sauce, rice wine vinegar, roasted bell pepper
  • sprinkled with pepper and parsley
  • lemon wrap

AB : FR CALAMARI

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7
Q

Spicy Lobster

A

5 oz slipper lobster tail in cornstarch/blackening spice and fried

  • French fry seasoning
  • tossed in sriracha mayonnaise (mayonnaise, Thai chili sauce, Tobasco, sriracha, cayenne pepper, sesame oil)
  • green onion garnish
  • cucumber salad: cucumber, red bell pepper, red onion, 2 cilantro sprigs
  • dressing: red wine vinegar, sugar, salt
  • lemon wrap
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8
Q

Veal Osso Buco Ravioli

A

5 raviolis with sautéed spinach

  • saffron pasta shell
  • stuffing: mozzarella, shredded Osso Buco
  • sauce: white wine, BBQ butter, veal glacé
  • sorinkles with Romani cheese, parsley

PEANUT OIL

AB: RAVIOLI

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