For cooking club this month we're doing appetizers. I would like to do something really outstanding and different. Any suggestions? No offal

I can attest that Midge's okonomiyaki that sexyLAMBCHOPx mentions will wow your friends. Our kids demand them and our friends ask to be invited over when we are making them. Outstanding and different and now a household staple.

These are just a few recipes that have been big hits with my foodie friends
http://food52.com/recipes/8024_mixed_platter
http://food52.com/recipes/15003_olives_in_a_nest
http://food52.com/recipes/13470_stuffed_chili_pepper_pakoras
http://food52.com/recipes/8908_roasted_fennel_white_bean_dip

Here’s a listing of tried & true delicious appetizers I’ve made from the site:


http://www.food52.com/recipes/15341_serrano_ham_and_manchego_croquetas_with_smoked_pimentn_aioli


http://www.food52.com/recipes/12352_okonomiyaki


http://www.food52.com/recipes/6207_keftastyle_meatballs_with_grilled_grapes_and_yogurt_sauce

http://www.food52.com/recipes/13902_baked_ricotta_and_goat_cheese_with_candied_tomatoes

I like to stuff globe grapes. cut off top and create a small hole, remove seeds.and if necessary do a thin slice off bottom to create a stable grape. I stuff them with garlic & herb boursin cheese, a dribble of white wine, dried apricots or mango. Then I finely chop walnuts. and dip the cheese stuffed grape into the nuts. I made 150 one time. But, we ate about 30 of them in the car before getting to the party! I suppose you could use cream cheese-whipped and add your own mixture of sauteed garlic, thyme, etc. and then add dried fruit. Don't skip the nuts though. They complement the softness of the cheese and grape.

This is excellent - wish I could give proper credit but I've been making it for so long that I don't know where I first got it. I set out the individual components and let guests assemble these themselves.

Smoked Salmon with Capers & Red Onion Relish
1 cup finely chopped red onion
1 tablespoon sugar
1 tablespoon rice vinegar
4 ounces cream cheese, room temperature
3 tablespoons chopped chives
2 tablespoons sour cream
1 tablespoon chopped fresh dill
1 to 2 TBS drained and rinsed capers
12 slices thin Danish-style pumpernickel bread (such as Rubschlager Danish Style), each slice cut into 4 squares
6 ounces (or more) thinly sliced smoked salmon

Mix red onion, sugar, and vinegar in a small bowl; let stand 10 minutes.
Meanwhile, mix cream cheese, chives, sour cream, dill, and capers in another small bowl. Spread each bread square with cheese mixture to cover, divide salmon among the bread squares, and sprinkle some of the onion mixture atop salmon on each bread square.

No offal? Dammit! I love tripe and I also make serious tongue tacos.

I can never get enough bacon wrapped dates. We stuff them with taleggio or blue cheese, wrap with half a piece of pre-cooked bacon, then put under broiler until sizzly. You can also do them ahead and heat a little butter/garlic/splash of wine and toss them quickly before serving. Or- I've been crazy about smoked blue cheese lately (available at Safeway and other big grocery stores). We melt it on flatbread and toss greens in a pecan/fig vinaigrette and pile it on top and cut into wedges. I put a recipe here: http://food52.com/recipes/16658_smoked_blue_cheese_and_mixed_greens_flatbread_with_fig_pecan_vinaigrette. Or, and finally, our standby are the chinese bistro ribs on epicurious. They are simmered in smoked tea and are amazing.

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Steamykitchen's firecracker shrimp are excellent.
http://steamykitchen.com/72-crispy-shrimp-springroll-with-sweet-chili-sauce.html