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Help Me With a "Bar Snacks" Menu

So...on mama's fabulous magical blackboard yesterday, Monday's Birfday Night Request appeared, and the request is for "Bar Food", via Tosh. Chicken Wings I got, or maybe a batch of fried legs and thighs, and maybe chili fries because I can work out a vegetarian version of that. I'm trying to build a cohesive menu for 27 strappin' boys and I feel a little lost. Can y'all help a sister out?

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  1. Nachos with chili or even pulled pork. Sliders, maybe?

    1 Reply
    1. re: jeanmarieok

      Pulled pork sandwiches standing in as the biggest main: I think that's a great idea. I've seen them many places. ty, jmo.

    2. How about pickled eggs? Let me know if you need a recipe

      4 Replies
      1. re: momskitchen

        I love this idea. I can boil and brine the eggs over the weekend in pickled beet juice, and then use the beets in salads and whatnot next week. Good, and unusual coupled with the crudite platter (that's one fancy word for a frat veggie plate) that I'll definitely put out with Spinach Dip.

        1. re: mamachef

          Instead of spinach dip how about a home-made French onion dip? I caramelize onions ( a lot of them!) and add to a mixture of Greek yogurt and sour cream - a dash or two of curry spices (my mix already has salt so no extra needed) and shazam - you got dip.

          1. re: marsprincess

            that sounds so good. that may be a holiday item to kick things up around here.

          2. re: mamachef

            Here's my recipe for pickled eggs from my blog http://motherskitchen.blogspot.com/20...

            It is my most requested recipe....enjoy!

            Yooper Style Pickled Eggs
            Ingredients:
            2 dozen hard boiled eggs (peeled
            )4 cups vinegar
            1 jar sliced jalapenos, including the juice
            1 onion, chopped finely
            1 cup water
            1 tablespoon Tabasco sauce
            1 tablespoon salt

            Directions:
            Put peeled eggs in a large glass jar with a lid. Put remaining ingredients in a large saucepan and boil for 10 minutes. Pour over eggs and let steep in the refrigerator for a minimum of 3 days. Serve eggs in a paper cupcake liner with Frank's Red Hot Sauce, black pepper and plenty of the jalapenos.

        2. small plates - nachos with the works, deep fried ravioli w/a spicy dipping sauce, bacon and pepper jack quesadillas topped with pickled jalapenos

          6 Replies
          1. re: BiscuitBoy

            Talk at me about that there ravioli please? Is that a St. Louis thing? I think I've heard of it but haven't seen it out here. Do you mean w/ a marinara to dip, or something else?

            1. re: mamachef

              I first had'em in Maine of all places. Fresh or thawed frozen ravs, dip in beaten egg/water, coat in seasoned bread crumb, fry until golden. Just a simple marinara, with some hot pepper flakes...I've seen some places serve them with a ranch based dip

              1. re: BiscuitBoy

                I can get some bread-plate sized meat-filled raviolis up in Berkeley. I'm beginning to get a visual of how this meal is going to play out, but I actually really like this because it would limit the amount of pieces I'd have to provide per person. What these kids are capable of destroying, appetite-wise, is just nuts when you see it on a grand scale.

              2. re: mamachef

                Toasted ravioli is a St. Louis thing, or so St. Louisans (like my husband) claim - I've had them other places too, though. In STL they're almost always meat ravioli, but you can use cheese ones or whatever you like. As BiscuitBoy said, just dip thawed ravioli in egg, dip in breadcrumbs (panko are good) and deep or shallow fry. Serve with marinara.

                1. re: biondanonima

                  It is indeed a St. Louis thing! Never heard of them anywhere, and never heard of it before I moved there in the early 90's. Now you see them rather frequently.

                  The concept took off because they are so good!

                2. re: mamachef

                  I've made these a few times - many moons ago - I cooked the frozen ravioli first according to package, dried them, cooled, then dipped in milkto coat, then into parsley, garlicpowder, salt and bread crumbs - now thinking I might try them with Panko - this wasn't out back then, - fry a few at a time. chill. sprinkle Parm over and bake 350 till heated through. My only issue was that I noted that I had to change the oil due to the burnt crumbs. A deep fryer, which maybe you have there, would work perfectly! I used to doctor up a red sauce with it - a can of Italian style tomatoes, onion, garlic, salt, sugar, basil. Pretty good! Maybe I will bring this out this year again - especially if I can make them in advance and then just warm. For some reason I don't ever remember not serving them as soon as they had been fried.

              3. For 27 boys? Mac and cheese, one vegetarian and one w/ buffalo chicken. If you want single serving sized, make them in muffin tins.

                http://www.epicurious.com/recipes/foo...

                If you're into frying, a fried platter of mozzarella, zucchini and mushrooms. And, there's the ubiquitous stuffed potato skins which used to be one of my favorites.

                2 Replies
                1. re: chowser

                  We eat a lot of mac and cheese there already, but the mixed fry might be the ticket. I'm not heavily into frying at all, but you get what you ask for on birfday night. You've got me thinking about doing something along the lines of the skins with Crash Hot Potatoes, and just dolling them up at the very end of their cooking with the cheese and bacon and onions. Those potatoes are my new love. I would put a ring around them and marry them if I could.
                  Dang, it's good Birfday night only comes once a month.

                  1. re: mamachef

                    Once a month? I just thought of something that's always a hit and much simpler than fried food. Heart attacks on a stick--you cut hot dogs to bite size pieces, wrap w/ bacon, secure w/ toothpick. Sprinkle w/ brown sugar and bake until done. No mater how many nice time consuming appetizers I make, those are the first to disappear.

                2. ABTs - Atomic Buffalo Turds - aka jalapenos, halved lengthwise, deseeded, filled with cream cheese, wrapped in bacon. Best is to smoke them but i'm an apartment dweller so I roast them in like a 350 degree oven for about 20-30 minutes till the jalapeno is softened and then I broil them to make sure the bacon is crispy. I can polish off at least a dozen of these. Can also add lil smokies or pulled pork to the cream cheese filling but I like them without.

                  2 Replies
                  1. re: ESNY

                    I could easily join you in polishing off a great many of these. If I can get hands in the kitchen, I just may try this one out. If not at work, at home. Yum.

                    1. re: mamachef

                      They aren't awfully time consuming to make since you slice them in half, they aren't hard to stuff. I barely soften cream cheese in the microwave and then usually add some cayenne and maybe garlic powder (very little) then spoon into the jalapeno halves. I guess if you are doing alot you can put in a pastry bag or ziploc bag with the corner cut off an pipe in. Then wrap in half a slice of bacon.

                      If you don't feel like dealing with toothpicks, I like to wrap lengthwise - stem side to bottom - and tuck the ends under the jalapenos... this keeps the bacon from falling off and exposes more bacon surface area to the broiler