Rivoli Hors Doeuvres Recipes

CHILLED BEEF AND VEGETABLE HORS D'OEUVRES

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.

MINI CEVICHE APPETIZER

Steps:

• Combine all ingredients except lime juice in a flat-bottomed baking dish. Cover with lime juice, making sure all fish is submerged. Chill for 2 hours.
• Serving Option: Cut the limes in half before squeezing their juice for the recipe and hollow them out once juiced, forming a cup. Flatten the bottom of the lime cup by slicing off a small section at the base. Fill with a heaping amount of Ceviche. Serve on a platter.

ABALONE HORS D'OEUVRES

Steps:

• Preheat oven to 350 degrees F.
• Place the bacon strips on a rimmed baking sheet. Bake until bacon is about halfway cooked, about 5 to 10 minutes, making sure not to crisp the bacon. Remove the bacon from the oven, drain on paper towels and cool.
• Place a piece of cheese on top of each steak and roll the steak up around the cheese. Wrap a piece of bacon around each steak, covering as much of the exposed steak as possible. Cut off any excess bacon and secure the rolls with a toothpick.
• Grill abalone rolls, turning once, until the bacon is browned and crisp and the cheese begins to melt out the ends, about 2 minutes.

DUCK CAMP HORS D'OEUVRES WITH BOURBON FINISH

Steps:

• Assemble dredge ingredients in a 1-quart resealable plastic bag, seal, and shake to mix thoroughly.
• Add the bacon to a cold 10-inch pan (I find a cast iron skillet works well) and put on medium heat. When fat has rendered and while bacon is still soft, add onions to the pan with brown sugar. Stir onions occasionally, cook until golden brown. You can add a bit of salt and pepper if you like.
• While onion is cooking, add meat to the dredge, 5 to 6 pieces at a time, seal bag, and shake bag to coat all pieces. Remove dredged pieces, shake off excess, and repeat with remaining meat.
• Remove onions and bacon from the pan, trying to leave as many rendered juices as possible, and set onion mixture aside. Add 1/2 of the olive oil to the pan, raise heat to medium temperature a little bit, and allow oil to heat up. Add meat, a handful at a time, and use wooden spoon to separate pieces. Cook for 10 to 12 minutes, stirring occasionally (note: if meat starts to stick, add a little more oil to pan.) Return onion mixture to the pan, and toss.
• Dissolve cornstarch in bourbon and add to pan. Continue to cook for about 3 minutes, stirring. Liquid should thicken, slightly. Remove the meat and onion mixture from the pan and pour the sauce over the top. Serve hors d'oeuvres family style with toothpicks and crackers or French bread slices.