Best 2 Step Potato Chorizo Hors Doeuvres Recipes

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ROASTED POTATO-CHORIZO HORS D'OEUVRES



Roasted Potato-Chorizo Hors d'Oeuvres image

Provided by Food Network

Categories     appetizer

Yield 6 servings

Number Of Ingredients 8

2 1/2 pounds baby red potatoes
3 tablespoons olive oil
1 teaspoon dried oregano, crumbled
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 pound chorizo
1 lime, quartered
1 recipe Avocado Salsa

Steps:

  • In a saucepan of actively boiling lightly salted water, blanch the potatoes for 8 to 10 minutes, or until the tines of a fork will just pierce the surface. Drain and, when cool enough to handle, cut them in half and score the cut side of each with the tines of a fork. Preheat the oven to 375 degrees an heat a large cast-iron skillet over medium heat. In a bowl, combine the potatoes with the olive oil, oregano, salt, and pepper and toss together until evenly coated. Transfer the potatoes to the hot skillet and spread them out into an even layer so they are hardly touching each other. Heat until sizzling, then transfer the skillet to the hot oven. Toast, turning over every 10 minutes, for about 30 minutes, until very crisp and golden.
  • While the potatoes are roasting, heat a large non-stick skillet over medium-high heat and add 2 tablespoons water. Cook the sausages for about 20 minutes, turning occasionally and pouring off the fat as it accumulates. Drain the sausages briefly on a double thickness of paper towels and slice them 3/4 thick. Place a slice of sausage on top of each roasted potato half and secure with a toothpick. Assemble the hors d'oeuvres on a platter and squeeze a little lime juice over them. Serve, accompanied by Avocado Salsa

SAUSAGE HORS D'OEUVRES



Sausage Hors d'Oeuvres image

Provided by Trisha Yearwood

Categories     appetizer

Time 35m

Yield 50

Number Of Ingredients 4

1 pound spicy pork sausage, such as Jimmy Dean
10 ounces Cheddar cheese, grated
3 cups baking mix, such as Bisquick, or self-rising flour
Kosher salt and pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Using a stand mixer fitted with a paddle attachment, combine the sausage, cheese and baking mix and beat on low speed until blended. Add pepper to taste. Shape the mixture into 1-inch balls and place them 1 inch apart on an ungreased cookies sheet. Bake until browned, about 20 minutes.
  • Drain on paper towels, sprinkle with salt and serve hot, warm or at room temperature.

CHORIZO AND POTATO SPANISH TORTILLA BITES



Chorizo and Potato Spanish Tortilla Bites image

Categories     Cheese     Dairy     Egg     Pork     Potato     Appetizer     Bake     Cocktail Party     Cheddar     Sausage     Gourmet     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 64 hors d'oeuvres

Number Of Ingredients 11

1 bunch scallions
2 tablespoons extra-virgin olive oil
2 medium onions, chopped (1 1/2 cups)
4 garlic cloves, finely chopped
1 1/4 teaspoons salt
1/2 teaspoon black pepper
6 oz Spanish chorizo (cured spiced pork sausage), cut into 1/4-inch dice
1 1/2 lb yellow-fleshed potatoes such as Yukon Gold (about 4 medium), peeled and cut into 1/4-inch dice
9 large eggs
3/4 cup sour cream
5 oz Manchego or white Cheddar, coarsely grated (2 cups)

Steps:

  • Put oven rack in middle position and preheat oven to 400°F. Lightly oil a 13- by 9-inch baking pan or dish.
  • Finely chop white and green parts of scallions and reserve separately.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onions, garlic, white parts of scallions, 3/4 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are golden, about 6 minutes. Add chorizo and cook, stirring occasionally, until just beginning to brown and release oil, about 4 minutes. Reduce heat to moderate, then stir in potatoes and cover skillet. Cook, stirring occasionally, until potatoes are tender, about 10 minutes. Transfer mixture to a large bowl and cool slightly.
  • Whisk together eggs, sour cream, cheese, scallion greens, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl, then pour into baking pan. Sprinkle potato mixture over eggs (some potatoes will stick out). Bake until custard is set, about 20 minutes. Cool in pan on a rack to warm or room temperature. Trim 1/2 inch off each side, then cut tortilla into 1 1/2- by 1-inch rectangles.

POTATO HORS D'OEUVRES (BAKED, NOT FRIED)



Potato Hors D'oeuvres (Baked, Not Fried) image

Learned to made these back in Home Ec, the early '50s. I find it easier to refrigerate the mixture for about a half hour before shaping into balls and a small cookie scoop makes quick work of shaping the mixture into balls.

Provided by Julie Bs Hive

Categories     Potato

Time 45m

Yield 8 dozen

Number Of Ingredients 10

2 cups mashed potatoes (no butter, no cream)
2 cups chopped ham
1/2 cup swiss cheese, shredded
1/3 cup mayonnaise
1/4 cup chopped onion
1 beaten egg
1 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3 1/2 cups corn flakes, crushed

Steps:

  • Mix all the ingredients together except cornflakes. Roll in 1 inch balls. Roll in the crushed cornflakes. Place on greased cookie sheets and bake at 350 degrees for 25 minutes.
  • Makes 8 dozen appetizer-size potato balls. You can also form these in large patties, roll in cornflakes and bake until lightly browned as a side to your entree.

Nutrition Facts : Calories 214.9, Fat 8.2, SaturatedFat 2.7, Cholesterol 54.4, Sodium 1021.5, Carbohydrate 23.2, Fiber 1.2, Sugar 3.1, Protein 12.4

CHILLED BEEF AND VEGETABLE HORS D'OEUVRES



Chilled Beef and Vegetable Hors d'oeuvres image

Provided by Food Network

Categories     appetizer

Yield 24 servings

Number Of Ingredients 9

2 pounds beef tenderloin
1 cup soy sauce
1/2 cup white sugar
2 tablespoons mirin (or sweet white wine if it's not available)
1 teaspoon salt
4 scallions, green tops cut into 2-inch lengths
1 red or yellow bell pepper cut into matchsticks
1/2 medium jicama, cut into matchsticks
1 teaspoon sesame oil

Steps:

  • Cut tenderloin into thin, 1/4-inch strips, trimming off all fat. Pound out slices, maintaining the rectangular shape, until they are approximately 1/8" thick. Whisk together soy sauce, sugar, salt and mirin until dissolved. Dip slice of steak in soy mixture then place a piece of scallion, pepper and jicama on top. Roll tightly and skewer through center.
  • Grill or broil, over or under medium-high heat, basting with sauce, for 3 or 4 minutes. Cut each roll in 2 or 3 pieces and skewer with toothpick. Serve warm or room temperature.

COLD HORS D'OEUVRES



Cold Hors d'Oeuvres image

Provided by Food Network

Categories     appetizer

Yield 2 to 4 servings for each hors d'oeuvres

Number Of Ingredients 49

6 ounces calves liver, cubed
1 clove garlic, smashed
3 medium onion, about 1/2 pound, chopped coarsely
1 slice white bread, cubed
2 tablespoons clarified butter
2 small eggplants, halved and the seeded pulp scooped out, chopped, and reserved
Freshly ground salt
Freshly ground pepper
1 teaspoon salad oil
2 tablespoons clarified butter
1/4 cup finely sliced onion
1/2 cup long grain rice, washed
1 red pepper, chopped
1 green pepper, chopped
2 1/2 cups chicken stock
Freshly ground salt
Freshly ground pepper
1 bay leaf
1 sprig thyme
Parsley, to taste
1 tablespooon clarified butter
6 large shrimp, shells on
2 cloves garlic, smashed
1/4 cup dry white wine
Freshly ground salt
Freshly ground pepper
2 Belgian endive
1/2 English cucumber, cubed
Freshly ground salt
Freshly ground pepper
Oil and vinegar, to taste
Spanish Onions:
2 tablespoons clarified butter
1 Spanish onion, sliced thick
2 shallots, chopped
2 scallions, chopped
Freshly ground salt
1/2 cup white wine vinegar
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1 bay leaf
5 ounces heavy cream
1 English cucumber
1/8 cup clarified butter
1/2 lemon, juiced
12 button mushrooms
1/8 cup olive oil
Freshly ground salt
Freshly ground pepper

Steps:

  • For stuffed eggplant halves: Preheat oven to 400 degrees F. In food processor or meat grinder, combine liver, garlic, onion, and bread. Heat saute pan with clarified butter. Add meat mixture and eggplant pulp. Saute for 5 minutes. Season with salt and pepper. Spoon this mixture into the eggplant halves and place in a casserole dish. Bake for 20 minutes. Remove from oven and brush with salad oil. Cool before cutting into sections and serving.
  • For rice pilaf: Preheat oven to 400 degrees F. Heat butter in saute pan. Cook onions. Add rice and peppers and continue to saute. Add chicken stock. Season with salt, pepper, and herbs. Pour into a casserole dish and bake for 20 minutes. Once cool, adjust seasoning.
  • For shrimp: Heat clarified butter in saute pan. Add shrimp and garlic. Cook, turning shrimp once, till done. Remove to bowl and sprinkle with white wine. Let cool. Season with salt and pepper.
  • For Belgian endive: Blanch the endive in boiling water for one minute and add cucumber. Cook another 30 seconds. Drain and cool. Season with salt and pepper. Toss with oil and vinegar.
  • For Spanish onions: Heat clarified butter in saute pan over low heat. Add onion slices. Cook for a few minutes on one side. Turn and cook on other side, adding shallots and scallions to pan. Season generously with salt and pepper. Remove all, including pan juices, to a bowl and cool.
  • For cucumber: Combine vinegar, thyme, rosemary, bay leaf, and cream in a pan. Gradually bring to a boil. Turn down heat and simmer for 10 minutes. Chill. Blanch cucumber in boiling water for one minute. Slice. Place hot cucumber in bowl and cover with dressing. Chill.
  • For mushrooms: Heat butter and lemon juice in a saute pan over medium heat. Add mushrooms. Then add the oil. Cook gently. Season with salt and pepper. Pour into bowl and cool.

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