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Hooray for Hollwood 7.0

15 Jan

oscar burger The Oscar Night Burger is going to happen. On Oscar night, we drool thinhilary_burger2king about chef Wolfgang Puck’s famous wagu beef sliders with remoulade because they seem like a delicious riff on the In’n’Out burgers stars will be wolfing down at after parties. For our own couch potato pleasure, we are thinking of baked mini cheeseburger canapes based on two tantalizing recipes we’ve been hoarding forever. Here’s the plan: meat seasoned according to this, but patties (not meatballs) formed to cover baguette slices like this. Love the description of the baguette turning out like a warm crouton, love the smaller size (those Puck sliders look like a yummy but awkward mouthful) and we’re swooning over the buttery, beefy broiled topping.

UPDATE: They worked perfectly! We’ll use a smaller, pea-sized bit of butter next time, as these babies were really rich.

starsalad

1 lb extra lean ground beef
Ace baguette slices (or any good, toothsome bread)
2 tbsp Worchestershire
1-2 tsp garlic salt
Freshly ground black pepper
Butter
Cheese

Divide the beef into 12 portions (to match baguette slices)
Top bread slices with beef to cover (important so the exposed bread doesn’t  burn)
Score the beef and drizzle with Worchestershire, garlic salt and pepper. Top each with a pea-sized knob of butter.

Preheat oven to broil. When heated, place baking sheet with beef/baguette slices on middle rack. Broil for 8-10 minutes. Top with cheese slice and return to oven just to melt.
Serve right away.

Perhaps a drizzle of Puck’s ethereal remoulade (¾ cup of store-bought or homemade Thousand Island dressing, 2 T bottled barbecue sauce , 1 T diced red onion) or In’n’Out clone:
2 tablespoons plus 2 teaspoons mayonnaise
1 tablespoon ketchup
2 teaspoons sweet pickle relish
1/2 teaspoon sugar
1/2 teaspoon distilled white vinegar/or shot of wooster

or 1/4 cup mayonnaise
2 tablespoons ketchup
1 tablespoon sweet pickle relish
1/2 teaspoon white vinegar
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-animal-style-burgers-recipe.html?oc=linkback

Manly Meatballs
The 150 Best American Recipes

Ace baguette (or other toothsome bread), sliced into 1 cm thickeness

1 lb. Lean ground beef

1/4 cup soy sauce

2 tsp packed dark brown sugar

4 minced green onions

Shake of garlic salt and freshly ground black pepper

Preheat oven to 450F.

Mix ground beef, soy sauce, brown sugar, green onion salt and pepper.

Arrange baguette slices on baking sheet.

Form 36 meatballs and press into each slice of bread.  On middle rack, cook for 10 minutes, or until centre of each meatball reaches 160 degrees. Serve immediately.

New Year’s ideas

27 Dec

Seafood dumplings, baby duck -- optional

Seafood dumplings, baby duck -- optional


For New Year’s Eve, our thoughts turn to a wintery outdoor activity followed by a cozy night in with friends.

We swoon for trendy Asian bites or our still as yet unfilled dreams of chicken hash or creamed sherried mushrooms on toast points with Champagne.

How about steam baskets of seafood dumplings (above. And yes, they were amazing. Baby Duck joke bottle unopened, FYI), chicken and green onion yakitori on skewers, and these babies:

Thai Beef Rolls with Sweet Chili Sauce
Click here to see how amazing they look!
For the sauce:
3 tablespoons granulated sugar
3 tablespoons fresh lime juice
1 tablespoon thinly sliced green onions
1 tablespoon fish sauce
2 teaspoons Sriracha

For the filling:
1 pound ground chuck (80% lean)
1/4 cup thinly sliced green onions
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped Thai chilis
1 teaspoon fish sauce
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1 bunch of Thai basil
12 wooden skewers, soaked in water for at least 30 minutes

Mix all the ingredients for the sauce in a small bowl until the sugar has dissolved.

2. In a large bowl, gently combine the ground chuck with the rest of the filling ingredients.

3. Shape a tablespoon of the filling into a small log. Wrap 1 basil leaf around the beef and thread onto a skewer. Repeat until all of the filling is gone.

4. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate. Clean and oil the cooking grate. Grill the rolls until the filling is fully cooked and slightly firm, about 6 to 8 minutes, turning once during cooking. Serve immediately with the dipping sauce.
——–
YAKITORI
New York Times Published: May 4, 2005
Time: 1 hour for soaking skewers, plus 45 minutes for preparation and grilling

1½ pounds skinless, boneless chicken thighs, trimmed of excess fat
1 large bunch scallions, 1 reserved, others trimmed and cut into 1½-inch lengths
1 cup soy sauce
¾ cup sugar
½ cup mirin
1 clove garlic, peeled and lightly crushed
1 ¼-inch slice of fresh ginger, lightly crushed
1 ½-inch-by-2-inch strip lemon zest
Vegetable oil to brush on grill
Toasted sesame seeds, for garnish.

1. Soak 16 6-inch bamboo skewers in cold water for 1 hour, then drain.

2. Rinse chicken under cold water and pat dry with paper towels. Cut into uniform 1½-inch pieces. On each skewer, thread alternating pieces of chicken and scallions, pressing them together. Cover and refrigerate until ready to grill.

3. Lightly crush white part of reserved scallion. Slice green part into thin rings and reserve. In a small saucepan, combine soy sauce, sugar, mirin, scallion white, garlic, ginger and lemon zest. Place over medium heat and bring to boil. Reduce heat and simmer until syrupy, 5 to 10 minutes. Strain into small bowl and cool to room temperature. If desired, reserve some as a dipping sauce.

4. Heat a grill or hibachi. Brush and oil grill rack, and place yakitori on grill so that ends of skewers are not over direct heat. Sear meat by continually turning skewers for about 2 minutes. Baste with sauce and turn occasionally until chicken is cooked, 8 to 10 minutes. When chicken is done it should feel firm and be coated with a shiny glaze.

5. To serve, place skewers on a platter and sprinkle with scallion rings and sesame seeds. If desired, serve reserved sauce in a small bowl as a dipping sauce.

Yield: 4 to 6 appetizer servings or 4 main course servings.

New Year’s dumplings

27 Dec
seafood dumplings

seafood dumplings

New Year’s Eve is coming and there’s one thing we know for certain: we want to master the mothertrucker out of seafood dumplings.

What could be more lovely than pinching chopsticks around some luxurious lobster or scallop potstickers and washing them down with bubbly pinot grigio or a Marlborough sauvignon blanc?

A ginger sesame dipping sauce is mandatory. But how about a chardonnay/lemongrass buerre blanc or sake-scented ponzu sauce? We’ve also seen them deep fried and served with mayonnaise, but unless it is a lemon/sesame/ginger number, we’re terrified by it.

MING TSAI MASTER SEAFOOD MIXTURE
1 pound rock shrimp, diced
1 pound Chilean sea bass, diced
1 pound bay scallops, diced
1 egg
1 tablespoon minced ginger
1 teaspoon sesame oil
1/2 cup chopped scallions
1/4 cup chopped cilantro
Salt and white pepper

In a food processor, add shrimp, bass, scallops, egg, ginger, and sesame oil. Pulse only a little bit to bring ingredients together. Transfer to a large bowl and fold in scallions and cilantro. Season with salt and pepper.
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SEAFOOD DUMPLINGS
LA TimesMarch 05, 2008
Servings: 8 (makes 32 dumplings)

1/2 pound peeled, cleaned medium Pacific shrimp

1/2 pound sea scallops

1/2 pound fresh Dungeness crab meat

1/4 cup chopped garlic or regular chives

1 tablespoon minced ginger

1 tablespoon rice wine or dry sherry

2 teaspoons tamari or soy sauce

1 teaspoon sugar

Pinch freshly ground white pepper

1 egg white

About 32 round dumpling wrappers

Peanut oil if frying, or oil for greasing the steamer rack

1. Mince the shrimp and scallops almost into a paste. Place in a shallow bowl and add the crab, garlic or chives, ginger, sherry, soy sauce, sugar, white pepper and egg white. Mix well.

2. To stuff the dumplings, mound about 2 teaspoons of the filling in the center of each wrapper, and brush the outer edges lightly with water to moisten. Fold the wrapper in half, into a half-moon shape, then pinch it together at the center of the top edge. Pleat the edges of the wrapper to enclose the filling. Repeat with the remaining dumplings.

3. To pan-fry the dumplings, heat a 10-inch skillet with a lid over medium heat. Add 2 tablespoons of oil and swirl the pan. When the oil is hot, lay 8 to 10 of the dumplings into the pan, leaving room between each, and cook until the bottoms just start to brown, about 2 minutes. Add one-third cup water and reduce the heat to medium-low. Cover the pan and cook until the dumplings are soft on top, crisp on the bottom and the filling is firm, 5 to 7 minutes. Repeat with the remaining dumplings.

4. To steam the dumplings, use a steamer of your choice, and bring 1 to 2 inches of water to a simmer (make sure the water level does not reach the bottom of the steamer). Lightly grease the steamer rack, and place the dumplings on the rack about 1 inch apart from one another (the dumplings will need to be cooked in batches). Place the steamer over the simmering water and cover. Steam the dumplings until the filling is firm and the wrapper is slightly translucent, 10 to 15 minutes. Remove the steamer from the water, and gently remove the dumplings to a warm place until all of the dumplings are cooked. Serve warm with a dipping sauce.

________________________________

LOBSTER DUMPLINGS2 each 1½ pound lobsters, cooked and meat removed
¼ cup water chestnuts, minced
2 Tablespoons soy sauce
1 Tablespoons dry sherry
3 each scallions, minced
½ teaspoon sesame oil
½ cup canola oil

Pick the meat from lobsters and reserve the shells for the dipping sauce. Finely chop meat or process briefly in a food processor. Mince the water chestnuts and then combine with ingredients.
__________________________________

SCALLOP AND LOBSTER DUMPLINGS1/3 pound scallops
2 teaspoon sea salt
1 teaspoon freshly ground white pepper
Zest and juice of one lemon

2/3 cup olive oil

2 tablespoons sweet butter, cut into small cubes

1/2 pound lobster meat, cut into small pieces
1/3 cup sliced chives or scallions
2 tablespoons ginger, minced finely
1 clove garlic, minced finely
1 teaspoon soy sauce
1 teaspoon fish sauce
1 teaspoon sesame oil

1 package wonton skins
1 large egg, lightly beaten

Place scallops, salt, pepper, and lemon zest and juice in the bowl of a food processor. Pulse these ingredients together a few times. With machine running, slowly add the olive oil and continue processing until the mixture is smooth.

Add the butter and process until smooth again. Remove the mixture from the food processor and fold in the remaining ingredients.
To assemble the dumplings, lay out several of the wonton wrappers on a flat surface and brush the edges with the beaten egg mixture.
Place a small amount of the lobster/scallop filling in the middle of each wonton wrapper and fold the wrapper over the filling and carefully seal the edges of the dumpling.

———–
150g Peeled Prawns, diced
150g Scallops, diced
100g Crabmeat, picked
2 Stalk Scallions, finely chopped
½ tsp Minced Ginger
1 tsp Soy Sauce
¼ tsp Sesame Oil
½ tsp Sugar
¼ Sea Salt
A few dashes White Pepper
½ of Egg White (about 2 Tbsp)
1 tsp Corn flour

1 Packet (about 50 pcs) Dumpling Wrappers

———-

Why the Prairie Chicken Crossed the Road

6 Jul

Ho-hum to beer butt chicken or dry, stringy barbecue breasts during Stampede.

Wagons ho for Prairie Chicken Wings basted with Saskatoon or rose hip jelly glaze.

Or savory sage rubbed chicken skewers with a maple-butter glaze.

These combinations have the flavours of Canada.

SAVORY SAGE RUB
1 Tablespoon ground sage
1 Tablespoon lemon pepper
2 teaspoons dried rosemary
1 teaspoon garlic powder
1 teaspoon dried thyme
salt

Coat wings or chicken skewers with rub. Grill on medium until done. Baste with rose hip jelly and let caramelize slightly on the grill. Or baste with maple butter glaze.

MAPLE BUTTER GLAZE
1/2 stick of salted butter
1/4 cup maple syrup
If you want to add a kick – 1 tbls of cayenne pepper.

Here’s red in yer eye

5 Jul

Who doesn’t love a Calgary Red Eye? Here are two ways to include beer and Clamato into your Stampede party menu.

BLOODY CAESAR STEAMED MUSSELS
recipe from Cooking With Booze(We’d like to see this with beer added to the Clamato juice to make up one cup of liquid.)

500g (1 lb.) mussels, beards removed
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 cloves garlic, minced
250ml (1 cup) Clamato juice
50ml (1/4 cup) vodka
2 plum tomatoes, chopped
2 tablespoons chopped celery leaves
1 tablespoon fresh lemon juice
2 teaspoons horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon celery salt
dash Tabasco sauce
freshly ground black pepper

In a colander, shake and rinse mussels under cold water, discarding any that remain open. Heat oil in a large stockpot over medium heat. Add onion and garlic and cook for 2 to 3 minutes until softened. Add the remaining ingredients along with mussels. Cover and steam over high heat until mussels open (4 to 5 minutes). Transfer to a bowl and serve with warm crusty bread or spoon over cooked linguine for a complete meal
_______________________________
Again, we’d like to see beer in this. Considering how well pork goes with clams, perhaps a switch up with clamato juice and pork?

STAMPEDE RED EYE STEW

4 russet potatoes, peeled and diced into 1-inch cubes
1/2 cup unsalted butter
2 pounds buffalo stew meat (preferably sirloin)
1/2 yellow onion, chopped
1/4 tablespoon ground white pepper
1/4 tablespoon chopped fresh thyme
1/4 tablespoon chopped fresh rosemary
1/2 tablespoon chopped fresh basil
1/2 tablespoon salt
1 1/2 tablespoons garlic powder
1 cup all-purpose flour
1 (28-ounce) can diced tomatoes
1/2 cup bourbon
1/2 cup strong coffee
1 tablespoon Worcestershire sauce
2 cups water
Directions
In a medium saucepot on medium-high heat, add the diced potatoes and cover with water. Bring to a boil. Once it has reached a boil, reduce to medium heat and continue to simmer. Cook until the potatoes are halfway done, drain, and reserve.

While the potatoes are simmering, in a large saucepot over medium heat, melt the butter. Add the stew meat, onions, herbs and spices. Once the meat begins to brown, sift in the flour to coat the meat and mix well. Cook the flour with the meat for 5 minutes.

Add the canned tomatoes to the meat mixture and let simmer for 5 minutes. Then add to the buffalo mixture, the half-cooked potatoes, bourbon, coffee, Worcestershire and water and bring to a boil. Once a full boil has been reached, reduce heat to simmer. Simmer for 30 minutes, or until the buffalo meat is tender.

Spaghetti Western 2.0

25 Jun


Yahoo! Our mailbox is filling up with Stampede party invites. High season is almost upon us. But before the ubiquitous beef-on-a-bun buffet staple hits our tummies, might we suggest a Spaghetti Western Stampede warmup?

We love last year’s tomato-whisky version, but here’s the next generation of our beloved ease into all things Stampede.

This year, we are fond of the idea of spicy cowboy chili — chock full of baked beans and smoked paprika — with the whole mess served over hot spaghetti. Works perfectly for a crowd, especially because chili is always better after it sits for a day.

We have two recipes to choose from. An Italian sausage and whisky number, and Cincinanti’s famed Skyline chili. Two things make this deep, Greek-tasting dish so legendary: its soupy beef sauce heavy on cinnamon and cloves, and its toppers: two-way (chili over spaghetti), three-way (with cheese), four-way (with onions), or five-way (kidney beans).

LAZY S SPAGHETTI WESTERN
recipe by Saucy Cherie

1 tablespoon canola oil
1 1/2 pounds hot Italian sausage links
3 pounds lean ground beef
2 onions, chopped
1 shot whisky
1 28 ounce can crushed tomatoes
1 28 ounce can diced tomatoes
1 4 ounce can chopped green chilies
1 11 ounce can pork and beans
3 tablespoons chili powder
2 tsp cocoa powder
1 tsp smoked paprika, or to taste
1 tablespoon dried oregano
2 teaspoons chipotle pepper sauce, or to taste

cooked spaghetti
grated cheddar cheese

Boil sausage for 7-10 minutes. Drain and cool.
Brown ground beef in canola oil. Drain fat, reserving a tablespoon or so. Add onions and saute until soft. Add whisky. Slice sausage and add to cooked beef mixture. Add everything else and stir well. Simmer for an hour or until thickened.

Serve on spaghetti with a shredded cheddar.

_______________________________

CINNY CHILI SPAGHETTI WESTERN
Skyline Cincinnati Chili

2 lbs ground beef
2 cups minced onions
4 cups beef stock

2 (8 ounce) cans tomato sauce
2-3 tablespoons chili powder
2 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
1/2 ounce grated unsweetened chocolate or 2 3/4 tablespoons cocoa
2 teaspoons instant minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 tsp oregano
1/2 teaspoon ground red pepper or cayenne pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 bay leaf

Toppings
chopped onion
finely shredded cheddar cheese
kidney bean (optional)
Directions
Boil beef and onion in stock, breaking apart.
Add remaining 13 ingredients, simmer uncovered 1 hour.
Remove bay leaf, skim off extra fat.

Sticky Wicket

7 Jun

croquet 4+Croquet-rockwell It’s June. You know what that means: Summer whites. Cucumber sandwiches. Pimm’s Cups.

It’s croquet time.

Time to haul ass to the grandest green space you can find and beckon your besties for a summer afternoon playing the waspiest of lawn sports.

Bonus points if you can navigate the course while holding a drink at the same time.

Make sure you have blankets, a parasol, vases with flowers, and a small table for a portable bar. We’re all for picnicing on the ground, but by god, there’s no excuse for spilling a drink.

Sip, snack, do crossword puzzles while you wait for the game to begin. While we may not be playing on the lush grounds of Commodore Cornelius Vanderbilt’s Newport mansion The Breakers, we’ll have a grand time wherever we are.gardenparty-vanderbilt

For the first time, we’re offering suggestions for a playlist, see bottom of post.
Now on to the menu.

 

PIMM’S CUP 

croquet 1(Pimm’s is also mixed with champagne for a Pimm’s Royal Cup.)

It’s easiest to mix a pitcher: fill with ice, mix one part Pimm’s Cup No. 1 to either three parts chilled sparkling lemonade or gingerale (or two parts lemonade and top up with seltzer.)
Stir or shake.

Serve in Collins glasses and garnish each with:
1 cucumber spear
1 strawberry
1 thin orange slice
1 thin lemon slice
1 thin lime slice
mint

“In the summer of 1882, Harper’s Bazaar listed salads, cold birds, ham, tongue, pâté de foie gras, cold patties, salmon dressed with a green sauce, jellies, Charlottes, ices, cakes, punch, and champagne on the proper menu to offer. Also, a cup of hot tea in the house would always be offered to those who desired it.”

We’re thinking of a few platters of tiny bites to satiate our crowd:

Stuffed snow peas (recipe below)
Chilled grilled asparagus spears
Skewers of bocconcini, grape tomatoes and basil leaves, with a balsamic syrup
***
Assorted tea sandwiches: Cucumber and watercress with mint butter
Curried shrimp (recipe below)
Beef tenderloin with yogurt-horseradish sauce on sliced baguette (recipe below)
***
Assorted pastries and squares
Thermoses of hot clear tea, honey and lemon on the side.

croquet louise abbema

BEEF TENDERLOIN ON BAGUETTE ROUNDS
with creamy horseradish sauce

(serves 15 as a main dish, 30 to 40 as an appetizer)
1 filet of beef, about 5 pounds
butter to spread over beef (about 4 tablespoons)
salt and pepper to taste
1 cup cold plain yogurt
1/4 cup loosely packed, freshly grated horseradish
2 French baguettes, about 10 ounces each
Remove meat from refrigerator about 1 hour before using. Preheat oven to 500 degrees.
Remove surplus fat and skin and spread beef generously with butter.
Place on a rack in a greased roasting pan in the oven. Do not cover or baste. Reduce the heat immediately to 400 degrees and bake 30 minutes. A filet is usually cooked rare when the internal temperature reaches 130 degrees. Season with salt and pepper to taste when done. Allow to cool and then slice thickly into pieces about the size of a silver dollar.
For horseradish sauce: : Combine the yogurt and the horseradish. Stir to blend and chill.
At the picnic, slice the baguettes into rounds and top each with a slice of tenderloin and 1 to 1 1/2 teaspoons horseradish sauce. Serve on a silver tray.
Courtesy of Casey Pingle of Annapolis. Tenderloin recipe adapted from “Joy of Cooking,” by Irma S. Rombauer and Marion Rombauer Becker; horseradish sauce from “Craig Claiborne’s Gourmet Diet,” by Craig Claiborne with Pierre Franey
croquet 3

CURRIED SHRIMP TEA SANDWICHES
1/2 lb cooked shrimp, peeled and finely chopped
2 tablespoons mayonnaise
1 teaspoon curry powder or paste
1 tablespoon chopped cilantro
1 tablespoon finely chopped fresh chives
1 teaspoon lemon juice
8 large slices sandwich bread
Butter, softened
14 cucumber slices
Salt and pepper

In a bowl, combine the shrimp, mayonnaise, curry, herbs and lemon juice. Season with salt and pepper. Set aside.
Using a 5-cm (2-inch) circular cookie cutter, cut the bread into 32 crustless rounds.
Spoon the shrimp salad onto 16 rounds and cover with the remaining rounds. Lightly butter the top of each sandwich and place a cucumber slice on top.
________________________________________
CRAB STUFFED SNOWPEAS
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
2 tablespoons mayonnaise
lemon juice
1/8 teaspoon salt
3 drops hot pepper sauce
Dash pepper
Old Bay seasoning
16 fresh snow peas
Directions
In small bowl, combine the crab, mayonnaise, chili sauce, salt, pepper sauce and pepper.
Place snow peas in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 30 seconds for until softened. Drain and immediately place snow peas in ice water. Drain and pat dry.
With a sharp knife, split pea pods along the curved edges. Spoon 1 tablespoon of crab mixture into each. Refrigerate until serving.
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We’ve created a croquet playlist – yes we are that demented. We’ve taken this from the 1930s, to some wartime standards, and marched onward, throwing in just enough jazz for scandal. It’s a rollicking good mix.

Ink Spots: If I Didn’t Care, I Don’t Want to Set the World on Fire, Java Jive
My Baby Just Cares for Me – Nina Simone 58
Puttin’ on the Ritz Fred Astaire or Benny Goodman
Don’t Sit Under the Apple Tree Glenn Miller
You’re the Top
It’s De-Lovely
Well, Did You Evah Frank Sinatra and Bing Crosby
When the Saints Go Marching In Louis Armstrong
In the Mood Glenn Miller
Night and Day Frank Sinatra
Sentimental Journey Les Brown & Doris Day
All of Me
It Don’t Mean a Thing (If It Ain’t Got That Swing) Duke Ellington
Get Out of Town: Ella Fitzgerald
Too Darn Hot: Ella Fitzgerald
On the Sunny Side of the Street
Zip-a-Dee-Doo-Dah James Baskett
The Whiffenpoof Song Bing Crosby
Benny Goodman
Ellington at Newport from his 1956 performance, including the amazing “Diminuendo and Crescendo in Blue,” with the astonishing Paul Gonsalves saxophone solo.
Jazz on a Summer’s Day (Sweet Georgia Brown Anita O’Day )