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Yeah, why is it dead in the fridge? My understanding, being from Maine, and cooking and eating a lot of the stuff, is that you shouldn't eat and therefore cook, a dead lobster...same thing with eating a clam that doesn't open..."when in doubt, chuck it out" is my motto. It may be fine and may not make you sick but do you want to risk it? If you don't mind throwing up then by all means...hehe ;)

my uncle's grilled/smoked chicken legs (thigh and drumstick attached)
They are amazing.

@merstar is it really 1 cup of butter for the cake? do you think it would work with a 1/2 cup?

I bet a little fontina would be great in the sauce.

spaghetti-os, and chef boyardee...no thank you

rib roast and the fillet...I cant choose

haha, sorry for the typo...yes you are correct, peeve it is.

My two cents...I would do a roasted shrimp cocktail that can be served at room temp to have out when guests arrive and you could do a couple different sauces for it. Then, I think for another app but more filling, instead of wrapping the shrimp you could cook off the bacon first and crumble, cook the shrimp and serve in lettuce cups with diced tomato and a mayo based sauce like a deconstructed BLT ;) and then serve your gambas al ajillo and keep warm...

@ Ken G. I second Kenji's sentiment

@Kenji thanks :) I'll give a whirl!

I like to put food on little skewers. It's easy to eat, fun and looks festive. I usually do something with veggie and seafood/meat and then you can switch up the sauces or marinades depending on the holiday. For Thanksgiving you could do roasted veggie skewers with rosemary or sage, or some bacon-wrapped scallops with a cranberry teriyaki glaze, or a shrimp caprese salad skewer with roasted shrimp, basil and little mozz balls and have a little reduced balsamic dipping sauce.

Thanks for all of your suggestions! I'm excited to try some of this :)

No one has any ideas? @dbcurrie?