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Party Hors D'oeuvres - Mini Stuffed Peppers, Teriyaki Pork Bites, and Black-Eyed Pea SalsaMeal Time - Varies by hors d'oeuvres / Serves Varies by hors d'oeuvresCooking SequenceThese recipes work well together or individually. The Black-Eyed Pea Salsa and the Mini Stuffed Peppers can both be made early in the day. Then allow about an hour to complete the Teriyaki Pork Bites. While the pork bakes, arrange your buffet with prepared platters from the Publix Deli such as meat and cheese along with fresh-cut fruit and vegetables. Add some gourmet pastries and dessert platters from the Publix Bakery. Finish your buffet with assorted dips, a selection of beverages, and a fresh floral arrangement. |
 
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1. Place walnuts in medium sauté pan; heat on low 5–7 minutes, stirring occasionally, or until toasted.
2. Meanwhile, place cheese in small bowl. Chop cranberries finely; slice green onion thinly. Chop walnuts coarsely. Stir all three ingredients into cheese until well blended.
3. Cut peppers in half lengthwise; remove seeds and caps. Fill each pepper with cheese mixture and arrange on serving platter. May be chilled until ready to serve.
Note: Prep: 25 minutes (Makes about 20 appetizers.)
1. Preheat oven to 400°F. Coat 9- x 13-inch baking dish with cooking spray. Combine in small bowl, 2 teaspoons each of the garlic and ginger pastes, along with pepper, until blended. Coat all sides of pork with mixture; place in baking dish (wash hands). Bake 30-35 minutes or until internal temperature reaches 160°F (for medium). Use a meat thermometer to accurately ensure doneness.
2. While pork cooks, combine in small saucepan, cranberry sauce, apricot preserves, and remaining 1/4 teaspoon ginger paste; heat on low 3-4 minutes, stirring occasionally, or until mixture melts. Meanwhile, remove ends and peel from shallot; cut in half and slice thinly. Stir shallots into cranberry mixture; cook 2-3 more minutes or until mixture is thoroughly heated.
3. Combine in small bowl, remaining 1/2 teaspoon garlic paste and mayonnaise until blended; chill until ready to use. Remove cranberry sauce from heat. Cover and set aside to slightly thicken and allow flavors to blend.
4. Remove pork from oven; let stand 5-10 minutes before slicing. Cut bagels into halves (top and bottom); place on baking sheet. Bake 4-5 minutes or until lightly toasted. Slice pork thinly.
5. Assemble bagels in this order: spread 1/2 teaspoon mayonnaise mixture on each bagel half, add pork slices, and then top with cranberry mixture. Cut each bagel in half diagonally. Serve.
Note: Prep and Cook: 60 minutes (Makes 32 appetizers.)
2 limes (for juice, rinsed)
1 teaspoon extra-virgin olive oil
1/2 teaspoon Complete seasoning
1/4 teaspoon pepper
1 (15.5-ounce) can black-eyed peas (drained and rinsed)
1/3 cup pre-diced onions
1/3 cup pre-diced green bell peppers
1 medium tomato (rinsed)
10-12 sprigs fresh cilantro (rinsed)
pita chips or crackers
1. Combine juice of both limes, olive oil, Complete seasoning, and pepper in medium bowl until blended. Stir in peas, onions, and bell peppers.
2. Cut tomato in half; remove ends. Chop tomato coarsely into 1/4-inch pieces; chop cilantro coarsely. Stir both into pea mixture. Chill 15 minutes or more to blend flavors. Serve with pita chips or crackers.
Prep: 20 minutes (Makes 3 cups.)
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For more sides, visit your Publix Deli and Bakery.
