The Events by Evonne blog» Blog Archive » Popular Hors D’oeuvres

Here I go, talking about food again. I am surprised that I don’t have a catering company! Well, actually I just love to eat but not to cook! :)

I noticed that at a lot of my weddings, there are 2 hors d’oeurves that are ever so popular. So I thought it might be cool to share with you the recipes, and you can make them at home after your wedding!

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CHICKEN SATAY WITH PEANUT SAUCE (SERVES 2)

INGREDIENTS

2 garlic cloves, minced
2 tablespoons extra-virgin olive oil
2 tablespoons lime juice
1-1/2 tablespoons honey
1 tablespoon soy sauce
1/4 teaspoon cayenne pepper
1/4 teaspoon ground coriander
2 boneless, skinless chicken breasts, each sliced into 6 strips

PEANUT SAUCE

2 cups coconut milk
1 teaspoon chili flakes
1/2 teaspoon caraway seeds
1/2 teaspoon ground coriander
4 garlic cloves, crushed
1/4 teaspoon salt
1/4 cup peanut butter

DIRECTIONS

Combine the first 7 ingredients in a large, shallow dish. Then place chicken strips in marinade. Cover and refrigerate at least 2 hours, turning halfway through.
Skewer the chicken with metal skewers. Preheat outdoor grill and lightly oil grate (or use a cast-iron skillet on your stovetop). Cook chicken over medium-high heat for around 3 minutes per side, until cooked through.
To make peanut sauce, add coconut milk, chili flakes, caraway seeds, coriander, garlic and salt in a small saucepan and bring to a boil. Remove from heat and let sit 15 minutes. Stir peanut butter into milk mixture. Simmer until sauce thickens slightly, about 5 minutes.

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SEARED AHI TUNA (SERVES 2)

INGREDIENTS

1/2 cup soy sauce
1/4 cup lime juice
1 to 2 garlic cloves, minced
4 tablespoons sesame oil, divided
2 ahi tuna steaks
1/2 cup cornmeal

DIRECTIONS

Pour soy sauce, lime juice, garlic and 2 tablespoons sesame oil into a shallow glass baking dish. Add ahi tuna steaks. Cover dish with plastic wrap and marinate in the fridge for 45 minutes.
Pour cornmeal onto a large plate. Remove tuna steaks from marinade and then pat dry using a paper towel. Press tuna into cornmeal so it’s fully coated on both sides.
Heat a skillet over medium heat. Add 2 tablespoons sesame oil. Add tuna to the hot skillet, lightly shaking the skillet so the tuna doesn’t stick. Sear 30 seconds per side. The outsides should be toasted and the center should be pink.

Enjoy!

Tags: Hors D'oeurves

This entry was posted on Thursday, August 13th, 2009 at 12:07 am and is filed under Catering. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.