Been wanting to put together a post/blog for appetizers. Back in 2018 when I had to do my externship for culinary school, I worked at a catering company called Acquolina Catering. It was hard work, but personally I felt that having that experience was just as crucial as culinary school itself. At first, everyone I worked with treated me just like a newbie, and at one point I think I annoyed them, because my experience was below an entry level prep cook. However, I’m a tough cookie and I took whatever the chefs dolled out to me. Once I got some experience and continued to show up, (there was a point in time I was frustrated enough to just throw my hands up, and walk out the damn kitchen). However, I gained much respect, and I realized I was learning from the best. I settled in quite nicely after a while with the “Appetizer team”, one chef took me under her wing. Her name was Selsa (I’m sure I’ve spelled it wrong), however, she was the best teacher I’ve couldn’t of asked for. She was the best at what she did, and she never held back any thing she wanted me to know. I respected and appreciated her patience with me, because I learned things from her, I would of never got anywhere in the world.
Anyhoo, I’ve put together some appetizers of my own. I think these appetizers are great for when you’re gonna just have a small, intimate gathering, and with cocktails you’ll be all set for a cozy evening. Or just to treat yourself after a hards day work.
Crostini with mango salsa and Brie with cilantro on top.
Spicy Deviled Eggs w/grilled shrimp on top
Baked Potato Skins
These are a few of my favorites! Recipes are as follows.
And, always remember to make a cocktail with these delicious appetizers!
Baked Potato skins
1 Bag of potatoes
Shredded sharp cheddar cheese
Wash potatoes really good, and wipe off any access water. Cut potatoes in half, and use a small scooper to remove the inside of the potatoes, and leave a little on the skin.
Lay potatoes on a baking sheet with parchment paper skin side down. Add cheese, bacon and bake for 20 minutes to half hour.
Stick a fork in potatoes, if it goes through smoothly take out, let cool than add sour cream and scallions on top.