Bacon-wrapped waterchestunuts

Cut pound of bacon in half to make the strips shorter.

Wrap a piece of bacon around a whole waterchestnut (3 cans to a pound of bacon) and push a toothpick through.

Bake in a 400 F oven until bacon is brown and crispy.

Brush with barbeque sauce and return to oven for 10 minutes.

Ingredients
500g hake or monkfish
1/2 cup mayonnaise
2 Tbsp tomato sauce / ketchup
1 tsp worcestershire sauce
1 medium onion, finely grated
2 drops Tabasco sauce
2 tsp horseradish salt (optional)

Method
Dice fish into 2cm cubes and boil in salted water. Drain and allow to cool. Mix the remaining ingredients together to form a sauce and then mix in the fish.

Serving suggestions
1. Serve in sweet bowls or champagne glasses with a teaspoons
2. Serve on lettuce leaves with a knife and fork
3. Hollow out a pineapple. Add diced pineapple to the mixture. Serve inside the hollowed out pineapple with a teaspoon

Get yourself a nice wheel of brie – spring for the French stuff. It should have a skin and a powdery surface. Put it in a pan or other shallow dish, atop some cooking parchment. Brush on some good olive oil and heat your oven to 325. Rub a clove of garlic onto the oil and throw some herbs atop it. Bake that fucker for a good 10-15m or until it's lost a bit of cohesion. Open it up and cut a few slits into the top (steam!) and tuck some mince garlic in it, scattering a bit more on it. Cook until garlic's softened, then broil it very briefly at a good 450-500 (make sure the garlic doesn't burn) to brown the top slightly. Serve with crackers or some other crisp delivery system and a bit of lemon, and/or some pickles. When you cut into it, the centre should be rich, gooey, warm and a bit runny. The skin is delicious too (and perfectly edible on real brie). This is a VERY rich appetizer, also suitable (with some jam or preserves and sans the garlic perhaps) in lieu of a dessert course. The reason for the lemon and pickles is that the salty and sour will help cut the warmth and richness of the dish and reduce its heaviness. A small wheel of brie will answer for a large party -- 3 inches will serve six in all likelihood, and a full (six inch or so) wheel will feed a party if there's something else alongside it.

Very simple recipe. Requires only:
Fresh Brussels Sprouts (1-2 pounds)
3 tablespoons Extra Virgin Olive Oil (EVOO)
Kosher salt
Black pepper (optional)
Grated Parmesan cheese (optional but extra tasty!)

Make sure the sprouts are clean. Cut them in half, toss them with the EVOO, a little salt, and the pepper. Spread them out on a baking sheet (flat side up). Roast in the preheated oven at 400 degrees F (205 degrees C) for about 30 minutes, shaking pan every 10 minutes. You basically are trying to lightly brown the sprouts. Then, sprinkle the Parmesan cheese on the sprouts (doesn't require much) and put back in the oven just until the cheese is melted. This makes for an excellent finger food, especially once they cool. Very tasty and very easy to make! Enjoy!

3 Chicken Breast Cooked and shreaded
1 cup Ranch Dressing
1/2 cup Franks Red Hot Buffalo Sauce
2-8oz packages Cream Cheese
1 Cup Shredded Mild Cheddar Cheese

Shred warm chicken and mix with Cream Cheese.  Add Ranch Dressing, Buffalo Sauce, and Mild Cheddar, mix thoroughly.  Bake at 350 for 30-45 min or until top is golden brown.

Serve with Tortila or Frito Cups.

* -1 cup mayonnaise
    * -1 cup sour cream
    * -2 tomatoes, diced and drained
    * -1 pound bacon, fried crisp, drained and crumbled
    * -Shredded lettuce
    * In a medium bowl, combine mayonnaise, sour cream, tomatoes and bacon.  Scoop mixture into hollowed out lettuce head.

You can serve this with Toast (cut in 4's), bread, or crackers.