For many years our neighborhood has had a potluck Halloween party. People brought chili and appetizers and everyone enjoyed wine or beer and trying a variety of dishes. The kids would play together and then peel off in groups for trick-or-treating. Sadly this year – no party. As a tribute to past parties, here are some of the things I brought in years past:
Grilled Thai chili scallops
- 7 – 10 slices white bread, cut into rounds with a 2 inch fluted pastry cutter
- 15 sea scallops, cut in thirds horizontally
- 6 – 8 TB Thai sweet chili sauce
- creme fraiche
Bake bread rounds in a 300 degree oven for about 25 minutes until crisp and browned. Cool completely and then store in a zip lock bag until ready to assemble.
Heat a grill pan over medium high heat. Grill scallop slices (dry) for about a minute a side. Remove from heat into bowl with sweet chili sauce. Chill until ready to assemble.
When ready to assemble, top each toast round with a scallop slice and a dollop of creme fraiche.
- 1 loaf of French bread
- 2 large shallots, thinly sliced
- 1 TB olive oil
- 2 tomatoes, seeded and chopped
- 3 oz ricotta salata or feta cheese, diced
- 2 TB chives, minced
- 2 tsp balsamic vinegar
- 2 bags baby spinach
- 6 garlic cloves, finely minced
- 1/4 tsp kosher salt
- 2 TB olive oil
- 3/4 cup mozzarella cheese
- 1/2 lb cooked shrimp, roughly chopped
- 2 – 3 TB olive oil
- 1 TB lemon juice
- 2 chopped shallots
- 1 clove garlic, minced
- 1 TB chopped parsley
Combine all ingredients and refrigerate until ready to assemble – up to overnight. Spoon onto toasts.
Blanched Asparagus with Wasabi Mayonnaise
This is always a hit.
- Asparagus spears, tough end broken off
- 1 cup mayonnaise
- 4 tsp low sodium soy sauce
- 2 tsp lemon juice
- 1 tsp sugar
- 2 tsp wasabi paste
Boil water with salt and blanch asparagus in batches for 2 minutes. Drain and rinse with cold water to stop cooking. Refrigerate wrapped in paper towels. Stir together remaining ingredients and refrigerate. Serve asparagus with wasabi mayonnaise for dipping. NOTE: Leftover wasabi mayonnaise is great on turkey sandwiches.
Grilled chicken skewers with avocado sauce
- 4 boneless, skinless chicken breasts cut into about 1 inch cubes (I got 50 pieces)
- juice from 2 limes
- 2 TB honey
- 4 TB olive oil
- 1 jalapeno pepper, seeded and finely chopped
- 1/4 cup cilantro, finely chopped
- salt and pepper
- 1 avocado, pitted
- 4 scallions, chopped
- 1 TB red wine vinegar
- 1 TB olive oil
- 1/2 cup sour cream
Combine all marinade ingredients and toss with chicken. Refrigerate for at lest an hour and up to a day. Soak 6 inch wooden skewers in water while chicken is marinating and then skewer one chicken cube on each skewer.
Broil skewers about 5 minutes a side. NOTE: I lined my pan with aluminum foil and put the skewers on them. I did them in our countertop oven and needed to cook in batches as a result. The skewers started to brown in the first batch even though they had been soaked in water so I figured out that covering the skewers in foil helped to keep them from burning.
For sauce, combine all ingredients in a blender. Cover and refrigerate until ready to serve. NOTE: If you push plastic wrap flat on the surface of the dip it will keep it from discoloring.
- 1 lb fresh tuna, chopped finely
- 4 TB olive oil
- zest and juice of 1 lime
- 1/2 tsp wasabi powder
- 1 1/2 tsp low sodium soy sauce
- 5 dashes Tabasco sauce
- 1/2 tsp kosher salt
- 1/2 tsp fresh ground pepper
- 2 scallions, minced
- 1 small jalapeno pepper with seeds removed, minced
- 1 1/2 avocados, chopped
Place tuna in a bowl. Whisk together olive oil, lime zest, lime juice, wasabi, soy sauce, Tabasco, salt and pepper. Pour over tuna. Stir in scallions, jalapeno and avocado. Refrigerate for a few hours until ready to serve. This is really good on sesame crackers and I found some with lime.