Easy Villa appetizers and ingredients you bring from home

shoemak38 · Post by **shoemak38** » Sun Mar 02, 2014 6:16 pm

Okay now that we have a multitude of great drinks it’s time for some great appetizer ideas to go along with those drinks and ingredients you bring from home. As we frozen northerners plan our getaways from the frozen tundra.

My wife’s idea is to bring down some Boboli pizza crusts, add some toppings and pizza sauce and cook them on the grill with our drinks one night, I know there’s of lots great recipes floating around this forum

Right now forecast for March in New England is colder than normal and I need something to keep my sanity as I count down the final eight weeks before I’m on the rock. And I need to start planning what I’m going to put in my suitcase and it won’t be clothes (I’ll get 10% in the clothes suitcase)

cindygad · Post by **cindygad** » Sun Mar 02, 2014 6:28 pm

dates stuffed with manchego cheese wrapped in bacon and grilled brushed with maple syrup
olives stuffed with blue cheese and garlic
smoked salmon, cream cheese, capers and crackers
shrimp and cocktail sauce

Xislandgirl · Post by **Xislandgirl** » Mon Mar 03, 2014 7:00 am

I like to bring dried salami. No need to refrigerate or keep cool and it is easy to just slice up with some crackers and cheese. We normally carry on a small backpack cooler though so we can bring a big block of VT cheddar that we use for snacks as well as omlettes in the morning.
Tortillas are good to bring to make quesadillas with whatever you have in the fridge. Leftovers make great fillings; chicken, steak, even pizza toppings make a good quesadilla.
We went to a small GTGat a villa a few years ago and Betty(Beth) wrapped up Starfish Market's curry chicken salad in tortillas and sliced them up as an appetizer. I must have eaten 15 of them, they were so good.

PA Girl · Post by **PA Girl** » Mon Mar 03, 2014 8:41 am

Back when we would take a cooler, I would bring things like smoked meats, really great cheese and homemade nut mixes for snacks.

RickG · Post by **RickG** » Mon Mar 03, 2014 9:23 am

Cooler or not, we bring Edwards Virginia dry-cured bacon. No need to refrigerate. Spices, nutmeg and grater are also on our packing list. Even more important for carryon when I can't bring a decent knife, is a knife sharpening stone. Villa knives are usually the worst you'll see anywhere.

Cheers, RickG

liamsaunt · Post by **liamsaunt** » Mon Mar 03, 2014 11:06 am

Pineapple shrimp seveche

1 cup sliced onion
1/2 cup sliced red bell pepper
1/2 cup chopped scallions
1 tbsp. hot chili pepper
1/2 tsp. grated lime zest
1 cup lime juice
1 cup pineapple juice
1/4 cup chopped cilantro
1/4 cup olive oil
1/4 cup rum
salt to taste
1 pound cooked and shelled shrimp

Combine all ingredients and chill at least two hours. Serve cold.

Edited to add picture

Jersey Shore · Post by **Jersey Shore** » Mon Mar 03, 2014 4:06 pm

I think this is an easy and yummy one: Baked prosciutto with Apple and Brie crostini

(You can bring the apple butter and prosciutto from home)
1 crusty loaf
Butter
1 cup apple butter
16 thin slices prosciutto
2 pears or apples thinly sliced
Brie .. About 1lb
Salt, pepper and olive oil for drizzle

Heat oven or grill to 450. Cut bread 1/2 inch thick. Butter both sides of bread and pop on baking sheet. Spread about 1 tablespoon of apple butter onto each slice. Top with 1 slice of prosciutto and 3 or 4 slices of fresh Apple or pear. Top with Brie. Season and drizzle. Bake until melted ... About 8-10 mins.
That should be just about enough time to crank the blender and get settled

kklay · Post by **kklay** » Tue Mar 04, 2014 9:55 am

Ok, so now I am hungry after reading all the replies! Our group keeps it pretty simple. For the past couple of trips we've brought along a bag of cooked, peeled & deveined shrimp for shrimp cocktail. This is a real hit with us. Our other go to, that takes no prep work is a bag of tostitos (we purchase at Cost U Less) and a can (or two or three) of Frito-Lay Jalapeno and Cheddar cheese dip! I don't know, maybe it has something to do with the beers we've had on the beach, but that dip tastes mightly good!

shoemak38 · Post by **shoemak38** » Tue Mar 04, 2014 12:11 pm

one my wife is adding to our list, plus a couple of great idea's from this group

Snagit Capture by SHOEMAK38, on Flickr

shoemak38 · Post by **shoemak38** » Fri Apr 04, 2014 12:29 pm

we have our cooler

(we are cooler people)

and one of our dinner picks

mahojim · Post by **mahojim** » Sat Apr 05, 2014 3:25 pm

I'm sticking by My Sweetheart's shrimp quesadillas on the grill.
Steamed or grilled shrimp, pepper-jack cheese and any other type of cheese you have (but pepper-jack is key), and tortillas on the grill. Cook up the shrimp however you like to, lay out shredded cheese(s) on the tort, spread out the shrimp on the cheese, then cover the shrimp with more cheese. Cover with other tortilla. Brown on the grill, and flip after done browning on the bottom. YUM.
You can use whatever topping you like, sour cream, guacamole, or my (not so much) secret sauce- add ingredients to your taste- mayo, honey & cayenne. Slap it in a bowl and mix.
Add some rice and beans as sides, and game on! Awesome with margarita's, rum drinks, beer, daquiri's,and so on...
Smiles-
MJ

shoemak38 · Post by **shoemak38** » Sat Apr 05, 2014 3:44 pm

Test FTP see if Linda trained me rigt

lprof · Post by **lprof** » Sat Apr 05, 2014 5:51 pm

shoemak38 wrote:
ImageUploadedByTapatalk1396726882.381695.jpg
Test FTP see if Linda trained me rigt

Looks great to me!

shoemak38 · Post by **shoemak38** » Sat Apr 05, 2014 6:59 pm

lprof wrote:

Looks great to me!

Thanks for the training Linda, the photo is of my daughter and her new car a 2012 Nissan sentra SR she purchased today
My only problem is I have Verizon’s my photo postings will be limited when on island in three weeks

usvi-on-line