Hors D’oeuvres Part 1 of 2

Hors D’oeuvres Part 1 of 2 Welcome to food and right today we’re working on a party and doing about five orders and we are doing some other small appetizers as well. Today, I joined actually not working with me and she’s doing all the decorations and I’m doing the cooking by myself. First I’m going to start making crab cakes and I have just crab meat, it’s called crab milk it’s a little cheaper but its fine for baking crab cakes we’re doing today. I’ve got small dice, the red bell pepper and an onion and we’re going to sautéed it up and mix it with their crab so just cut it down inside and all this sea cups and you don’t want seeds especially if use hot peppers and its very spicy the seeds are really, really spicy and you don’t want spicy seeds in there. Let us suggest red bell pepper and it’s no spicy at all. When you small dice and small you can get it but remember we’re going to cook this and will cook down quite a bit. Okay so I just did small dice of the pepper. One bell pepper and I only did half of the onion because it was a big onion. So I got my pan over the pan, a little oil. Draw all this in here and we sauté this up with a little salt and pepper and put this down and you don’t want any color on it so add color to the crab mix and you don’t want. So you’re just sucking it and you don’t want to be translucent. So I may turn this down in medium heat so I don’t get any color so that cooked so the rest of the ingredients for the crab, bread crumbs, sprinkle its Italian Bread crumbs which is best to use the crab and that salt and pepper that’s going to be the crab and then what I’m going to do is make cruel crab cakes with it and then we’re going to cook it and sauté it and we’ll show you that later. Now, we’re going to make guacamole and we’re going to do guacamole and shrimp so that’s the next thing we’re going to start. Some fish I’m cutting with avocado for the guacamole. Good way to cut it just cut it all the way round and twist it open and then you get this pick here and that’s the way to do it and get this pick here and that’s the way to do it and get it out and just get your knife in there, squeeze it out. Just hit it in and get your knife a little bit and twist your knife to see if it pops right out. Now, they have the avocado, the good way to scoop it out is you cut it ahead of time. So that way it makes it easier when you’re mashing this together. Cut it real small for you. Today what we have for our guacamole, we have avocados tomatoes, lime juice, garlic and salt. You can have guacamole without salt. So after this I’m going to start cutting my tomatoes which I have right here. Now, we’re going to finish our guacamole, we got all the avocados here and we got my tomatoes, spot three roman tomatoes, garlic and not that much garlic and we all taste it first and you don’t want to get too much and you can never take it out. And then squeeze lime juice in and its important to have a lime juice in guacamole because it keeps you go out only green, otherwise if you don’t’ have any kind of acid in your guacamole your avocados will turn brown and you don’t want brown guacamole specially for party this people will take it crazy serving brown. So there is a lime and you’ve got four limes here and I might need more depending on how it taste so you always need to taste everything as you will. You can add more stuff to your guacamole and this is just with I like to my guacamole. Some people like red onions to red onions skilled really well in guacamole and this is how you’re going. Smash that up a little bit and maybe make some creamy and it really have chunks though and that looks pretty good and just salt and guacamole takes a lot for the salt but remember taste as you go and you can’t take it out once you put it in. To finish our guacamole dish I have a frozen peeled and devein. To finish our guacamole dish I have a frozen peeled and devein to 21, 25 count shrimp that’s just the size the 21, 25 means there’s 21 to 25 per pound so these are already peeled and deveined and the tails taken off which is nice and the size is right in half and put it here and we have a sauté pan with oil getting hot, roll this all in. Season it with salt and pepper and cook those and when you cook shrimp and actually branch up so it will make a nice spiral shape for our dish. Now we have little croutons in and there’s salt so I cannot touch it but all guacamole on each one and there we going to take the cooked shrimp and we put it right on top. To finish our guacamole dish I have a frozen peeled and deveined to 21, 25 count shrimp that’s just the size the 21, 25 means there is 21 to 25 per pound so this are already peeled and deveined and the tails taken off which is nice the slice is right in half and a little bit here and then we have a sautéed pan with oil getting hot and roll this all in. Season it with salt and pepper and we cook those and when you cooked shrimp and actually branch up so it will make a nice spiral shape for our dish. Now we have a little croutons in and there is so much but with guacamole on each one and there we going to take the cooked shrimp and we put it right on top. So it’s important to hold a little citrus in here and so I’m going to get a lime. So a little lime juice a little of garlic. You can see how close up naturally and it makes very pretty presentation and we go a couple of one’s that are done and just put it right on top here.