Hors D’oeuvres Part 2 of 2

Hors D’oeuvres Part 2 of 2 Now we’re going to fish our crab mix. So here’s the crab just break it up and we got our peppers and onions sautéed and you have to let them cool otherwise you’ll cook your crab mix and all end up. So add all this, bread crumbs, and it has and that’s almost done so we get them going and you don’t need too much mayonnaise, let’s just hold it together. We’re going to finish our crab mix so mix everything in and it looks kind of blond and there’s no color in here so I’m going to put some scallions and we cut this scallions up to add to that and we’ll also put a little Tabasco in there and give it some vinegar and a little spice a touch of garlic and so we’re going to add this in and mix it We get some color then what I’m going to do is roll this up in a little balls kind of things and we’re going to cook them so that gives it more color and for that flavor too. So take a little ball, so we add a little mayonnaise so you just want a little bite size piece just like this. Make like as many as I can there and we’ll cook them. That’s it. So now we’re going to bake this crackers off exactly to spread and we kind of rotate them and we dress up with all the actually have garlic flavored all well which we give it a more flavor and this is for smoked salmon on here and roast beef with hors d’oeuvres sauce. So we’ll place it in the oven 350 degree oven for about five to seven minutes or until the nice little brown and it’s just drizzle the olive oil and then place it right in the oven. For smoke salmon I have smoke salmon here we can do balls our of it. So just cut it and then roll it up and about 50 croutons so I need to do 50 of this and then on top of the bread we will put a little sour cream and put the salmon on top and then fresh deal on top of that and that’s number one. Okay for our next episode session we’re going to do fresh watermelon with Seared Tuna and wasabe on top. So we’re going to cut the watermelon and we have to cut in half first cut of the ends and cut it now and if you can see—so you just barely want to get the skin. What I’m going to do is cut this in a little wax and then we’re going to sear the tuna and put the tuna on top of the watermelon and then with a little bubble wasabe. In the wasabe it goes really well to tuna and the watermelon for bones of spices and the wasabe so it’s not overwhelming. So you want to cook the watermelon and this is lot roast and this can use this much but we’re going to cook the watermelon and the cubes and that’s too fit and say. Like this size and maybe a little wider and you don’t want them too big so its bite size so like this size and then we’re going to cut the tuna in just a little bit smaller and put it on top so now on this sear of the tuna and then put it on top of the watermelon and put the wasabe on top and that’s number one. So now we’re going to sear the tuna and lightly season salt and pepper and I want to make sure you have really helped him because you just want to sear it on both sides and I can feel that with so the best way to serve tuna is there and you barely going to sear it on this side and maybe for one mat on each side and take it off and slice it real thin and put it on the water melon. Now we’re going to finish our watermelon tuna and wasabe. So just take your seared tuna and you can teach just barely seared it on both sides then a little its still raw. It’s going to be cold so that’s good and just cut them rolled in pieces then we’re going to place it right on top of the watermelon over here and you can see we’re already done some. Then wasabe we just got the wasabe at a sushi restaurant and zest for small wasabe to give it to us and you don’t have to pay for it. It’s just a little bit on top careful because it’s really spicy and hopefully there are people are worth it to it because that’s all for that. So its crazy, crazy spicy but the water melon bounces it up very nice and goes great with the tuna. So now you’ve finish our crostini’s, we have the cracker, roll smoked salmon and a little sour cream and fresh dough. So that’s easy enough if you want it you can do the sour cream on the bottom and then put the salmon on top but its kind of looks nice for this way. Then we go over here and we get a roast beef, same thing crostini roast beef and a hors d’oeuvres mayonnaise. A little bit of—so it’s just all this is mayonnaise with hors d’oeuvres mixed in and with a nice spicy flavor and they are ready to serve. All right for small bites we’re going to do a turkey wrap and we have this tortilla here and its whole grain looks flax whatever that is, it’s healthy. All right first we got this cranberry sauce and it’s canned and we don’t want to—it takes a lot of time when we make it so you just buy cans and its just as good. Spread it all on and spread the cheese and right here I have RT cheese but deal and we have some dough pieces in it and it’s really good. A little spinach and some turkey and just let it go and the first thing I’ve roll this up is like and a little tomato and we roll this up now and I’d make it too thick. So I get some sandwich put over here and pretty like other of this and I just want to make them so people can just grab it and eat it and there we go. Now, we’re cooking our crab cakes just did none stick pan, a little bit of olive oil, sear them on one side and you can just flip them over, they’re kind of dark it so I’m not using tongs just pull apart then after you cook one of the other side just for a minute, pour them out then I made a spicy mayonnaise right here and just take a little bit and put it on top and its just mayonnaise what old base seasoning. Some cayenne pepper and paprika and of course salt and pepper. So here’s our speck and think for the party come and corn with the chips, guacamole and salsa and then we have the shrimp with guacamole and olive crackers. Crackers with smoke salmon, sour cream, fresh dough, the tuna, watermelon wasabe, here’s our turkey wraps and here’s the crab cakes to take some sugars that you want and they are not suppose to be eating and as if you don’t care. Here’s the crostini with roast beef and the hors d’oeuvres mayonnaise so that’s already for this party and everybody is excited and now you can eat thanks.