I invented a new appetizer,

[catnhatnh]

...and pardon my humble but it is GREAT...A little background...I'm looking to do a food concession this year and have been looking for a "signature dish".The concession theme is "islander" though the base will be just burgers and dogs...So something I found I enjoyed were Tower Island Jamaican Patties. They are basically a cornish "pasty" of meat,vegetables, and spices in a pie crust type turnover. I don't DO pie crusts and basically would never have time for such nonsense in a fast food environment. So I prepared the filling, rolled it in an egg roll wrapper, and deep fried it...and found my finger food heaven. Please try this and comment.It is spicy as hell,and burns the mouth,but if you like that sort of thing,these are prime...

1 1/2 lb 85 percent burger (more fat is TOO much)
3 cloves garlic,minced
1 small onion,diced fine
1 medium/large jalapeno,seeded veined and minced fine
1 cup strong bouillon/beef broth
1 cup italian spiced bread crumbs
3 tsp curry powder
2 tsp paprika
1 tsp cayenne pepper
1 tsp crushed red pepper
1 tsp cumin
1 tsp celery seed
1 package Egg Roll Wrappers

Prep your ingredients first...put all spices in a small bowl,prep garlic,onion and jalapeno...ready broth and bread crumbs...lightly grease (I use a cast iron) frying pan and heat to medium high.Add burger,garlic,onion,and jalepeno, and spices.Using spatula, brown burger while chopping as finely as possible.Do not drain.Add broth and bread crumbs and mash into meat mixture with the back of a large spoon.The final texture should approach that of refried beans...Pull filling mix from heat and allow to cool.When cool put 2 heaping tablespoons on each wrapper and roll as directed...heat a deep fryer to 400 degrees/high and deep fry 2 1/2 to 3 minutes.Drain on paper towels and enjoy-great with fried rice or Zatarains Caribbean rice...Please let me know what you think,spice fans...oh,yeah-the wrappers I use our about 20 per pack and that is close to the filling yield-Bon Appetit

[Phoebe Loosinhouse]

1. Concept seems fine

But if you're thinking concession, think "add-ons". Americans like to dunk and dip . I would try to find something to dunk or dip this into. Could be as simple as ranch dressing or that disgusting VelVeeta stuff people use with Nachos. But anyway, those things could extend your profit margin quite easily.

[catnhatnh]

2. Yep...I'm thinking...

Sweet and sour...Actually with the spice involved I'm betting on beverage sales...Thanks..

[Wordie]

6. Have you ever taken a look at "The Barbeque Bible" by Raichlen?

It's got 100s of sauces that you might like, from all over the world (including numerous variations on S&S and some Jamaican dipping sauces too). I love the cookbook...there is just so much in there - more than 500 recipes, if I recall. And all the ones I've ever tried have been good ones.

You might find something "signature" (or you might just be inspired to create something new) in there, as a dipping sauce. Your appetizer sounds really good.

[mike_c]

3. two thoughts....

I'd add ground allspice and nutmeg. Second, I'd dial back on the heat just a little-- still spicy, but not too much-- and add a hot/sweet dipping sauce, like Thai sweet-hot garlic sauce (nahm jeem gratiem), but with some ginger-allspice-nutmeg added too.

on edit-- here's the basic recipe:

1 cup sugar
1/2 cup water
1/2 cup distilled white vinegar
2 Tbsp or so finely minced garlic
1 tsp salt
1 Tbsp (or a little more) of chili-garlic sauce (tuong ot toi)

Simmer sugar, water, vinegar, garlic, and salt until reduced to a light syurp, about 20 min. Remove from heat and stir in chili-garlic sauce. Cool before serving.

I'd experiment with adding caribean spices to the simmering mix.

[catnhatnh]

4. I was considering...

a less spicy version as well...I'm going to try your sauce,Thanks....though tuong ot toi may not be a staple here in New Hampshire....

[mike_c]

5. tuong ot toi is just ground chili and garlic sauce....

Here's one version:

[grasswire]

7. concession thoughts

A restaurant in Portland specializes in pirate food, which could be construed as "island" food. They have several fried appetizers. You might want to check out the menu on their web site for ideas. Google for "Salvador Molly's"