need perfect idea for tomorrow's parade tailgating
the parade is tomorrow, and my friends and i do it in style. the big tent, the bloody mary bar, the grill for breakfast burritos, and everyone brings something, gourmet coffee, etc.
i need an idea for a finger food that is magnificent enough for this grand occasion. something hearty (its surprisingly cold in phoenix these days) but not too filling. easy to pick up and eat in a few bites.
i was thinking some twice baked fingerling potatoes or perhaps loaded potato skins....
i could go with something cold like a cukes/gravlax/creme fraiche on toasted points... but as I said, i feel like it ought to be something hot.
what do you guys think?
I sometimes make yukon gold potato "knishes" with phyllo dough for the wrapper. If you substitute vegetables for part of the potato it would lighten them.
Also, corned beef chopped into a well-seasoned mashed potato mixture makes irresistable "twice baked". I have a recipe for this if you like.
If your grill is big enough, you can do a "super" nachos on the grill!
The way to do it is to use a cast iron pan, and assemble the nachos with all the cheese and beef and onion right in the pan. Then place the pan on the grill and let the heat melt the cheese. You can put the pan on the grill for as long as you want, and people can munch on the HOT nachos as appetizer.
Hope this helps!
Those sound like good ideas--though the cukes/gravlax/creme freche doesn't sound like a tailgate, more an afternoon tea but if that's the crowd, they sound good. For something not at all fancy/gourmet, "heart attacks" are great for tailgating. You cut hot dogs into 1/3rds, wrap w/ bacon, secure w/ toothpick, put on baking sheet, sprinkle brown sugar on them and broil until bacon is done. They're decadent and go fast. Plus you have toothpicks handy then.;-)
so jealous - love the tailgating party!!
my favorite snack - i call it bacon candy -
wrap a date in bacon, grill/bake/whatever til crispy. eat away :D
if you want to get extra fancy, put on a piece of endive, with bleu cheese dressing/sauce in the 'scoop' part, and drizzle with balsamic reduction...
or, plan to make it that way but just eat out of the oven ;) save the endive et al for later ;)
How anout French Toast fingers??? Thick texas bread, dipped a couple of times in a custard batter, then fried, sugared and a drizzle of syrup or raspberry jam. For easy handling you can wrap them individually or just pile them into a foil lined pan and cover with a towel to keep warm. (I have this great food carrier that is two layers that is insulated that works really well for hot foods.) I packed cheese and bacon/ sausage and cheeese egg burritos, and muffins on each layer for 40 people) Kept it nice and hot. But towels will reserve the heat also.
Man I wish we were going....Have a gret time!
okay, so here is what i went with, detemined largely by what they had at the store (no fingerling potatoes at trader joes to be found)
minature stuffed peppers.... TJ's had these tiny yellow red and orange bell peppers. i've always wondered what the hell people use them for, but last night decided I'd make bite sized stuffed peppers.
I halfed each of them the long way, EVOO, gray salt and fresh cracked pepper, broiled for 3 or 4 minutes. I still wanted them crunchy.
Then i did lean ground meat with diced purple onion, and risotto, and just used pureed tomato and chicken stock as the liquid, with a fair dose of basil and pecorino at the end.
Each pepper got a good tablespoon or so of topping. They're really pretty, and neat enough that no one will make a mess.
For the other, i went with puff pastry, creamed spinach and shrimp. I added some good horseradish mustard to creamed spinach, as well as some diced tomatoes. Those went into a puff pastry square with a balsamic marinated shrimp, were turned into triangles, and popped in the oven.
I WISH i had a food carrier, (oh, wait, i do... me) so here is the system I've devised over the past years.
I take three house bricks,the smaller red ones, I wrap them in tin foil and I throw them in my kiln (for you guys, read:oven) at about 400 for an hour or so. Then i throw them into a bag and take them with me. On the table, I do trivet>bricks>aluminum pan. I get about 3-4 hours of great heat out of those bricks,its perfect as an oven on the road.
anyways. i loved the ideas, and had i gotten a few earlier, would totally have gone with them.
hzp--Such a good idea, but what kind of a (strong) bag do you throw 3 hot bricks into? (It's great that the warmth lasts so long.)
For next time(s)-- those little baby corn-on-the-cobs are nice wrapped in bacon/brown sugar too.
I didn't know bell peppers were available in miniature--perfect party food!
go to Trader Joes, they were in the veggie section, 2$ for about 7 or 8. i bought three boxes, and the smallest ones became samples.
I throw them into a cotton cloth tool bag (they ARE hot, but you could also just put them into another aluminum pan to move them).
LOVE the corn on the cob idea.....