POST 4TH OF JULY BALCONY PARTY/CHICKEN SLIDERS APPETIZER

 Chicken Sliders from the 4th of July Bash 2012

 

Sliders/Other Variations

 Sliders other Variations

I know!!! Sliders have been kind of played out over the last couple years but I think they are still loved by most. And of course everyone that makes them say theirs are the best.  I do three variations: Beef, Salmon and Chicken and pretty sure the way I prepare them hasn't been done.

Here is the recipes for the Grilled Chicken Sliders Appetizer I made for the 4th of July Balcony Party. If you don't  have a grill they can be cooked in a frying pan or in the oven.

GRILLED CHICKEN SLIDERS    

Makes 30

 8 Large Boneless Chicken Breast (Lightly pound with mallet and slice into two by two inch squares) 

8 Ounces Asiago Cheese  (Thin two by two inch slices)

30  Small Bread Rolls or Regular or Whole Wheat Hamburger Buns (Use cookie cutter to make tiny slider buns)

2 Inch Round Cookie Cutter

CHICKEN MARINATE

1 Cup Fresh Basil (Finely chopped)

1 Cup Balsamic Vinegar

1 Cup Virgin Olive Oil

¼  Cup Honey

1 Cup Water

5 Tbsp.   Good Seasons Italian Dressing Mix (GSIDM)

Add all ingredients to food processor and blend.  Save 1 cup to be added to relish.  In plastic container with lid place chicken breast and cover all pieces with marinate and refrigerate for at least two hours.

APRICOT-SUNDRIED TOMATO & BASIL RELISH

2 Cup Dried Apricots

2 Cup Sundried Tomatoes

1 Cup Fresh Basil Leaves

1 Cup Chopped Scallions

½ Cup Dijon Mustard

1 Cup Chicken Marinate  

Put all ingredients into food processor and blend into small chunks. 

CHICKEN SLIDER SKEWERS

30 Black Grapes

30 Red Pepper Squares

30  3 Inch Decorative Skewer

On skewers place grape first, followed by red pepper square.

Put in plastic container and refrigerate till sliders are ready.

MAKING THE SLIDER BUN

This is where you Cheat Like Crazy.  Buy regular whole wheat buns and use 2inch round cookie cutters to cut out small slider buns.  Keep in airtight plastic container so they don’t dry out.

Preheat BBQ Grill

Grill chicken breast pieces 4 minutes on both sides, add relish to the top of each and cover with cheese and let melt.  Place on makeshift slider buns and warm for two minutes. Remove from grill, add skewers and serve.

 

POST 4TH OF JULY PARTY/ GRILLED TANDOORI SHRIMP SKEWERS

Macy's Firework Display - Boats Positioning Themselves

Macy's Firework Display from Balcony 2012

Indoor Food Display

4^th of July Balcony Party on the Hudson

For 25 Guests

THE MENU

Patriotic Fruit & Cheese Sprays

Fresh Mozzarella, Cherry & Black Grape

*Grilled Tandoori Shrimp Skewers with Mango & Pepper

Grill Chicken Breast Sliders

 Marinate in olive oil, basil, honey and balsamic top with sauteed apricot, sun dried tomatoes & basil chutney topped with Asiago cheese

SKEWER (Red Pepper & Black Grape )

Chips & Dip

SALAD/SIDES

Sweet & Red Potato Salad

Grilled Corn on the Cob

ENTREES

St. Louis Style Spare Ribs

Grilled Steelhead Trout with Maple/Dijon Glaze

Grilled Guinness Marinated London Broil with Portabella Mushroom Sauce

DESSERT

Miniature Assorted Desserts

BEVERAGE

Beer, Wine, Soda & Water 

This party came together very quickly.    It was on Sunday the 1st of July I realized the 4th was only 3 days away.  In fact because the Macy's Firework Display was going to be on the Hudson River again this year there was all the reason in the world to have a party.  It didn't take long to get the ball rolling. Sending out a few emails and making some calls... I had enough interested souls to make the event worth while... aprox. 25 confirmations.  

Follow the 6 Steps I listed on the prior blog to get your party started.  Here is what we have so far: The type of party:  4th of July Balcony Party.  The Date, Time & Location: 4th of July, 7:00-10:00pm @ My Apartment.  Now the menu.  You always want to to get a balance of food and I naturally go over the top.     Make sure you get some vegetarian items in the mix. Now I going to break it down starting with Grilled Tandoori Shrimp Skewers.

GRILLED TANDOORI SHRIMP SKEWERS

With Mango and Pepper

For 25    

2 Pounds Raw Shrimp Large 16-20  Counts out to about 40 pieces (I used Frozen)

32 Ounce All Natural Vanilla Yogurt (Generic is good)

4 Tablespoon Rajah Tandoori Masala ( You can order this on line)

1 Teaspoon Kosher Salt 

1 Large Red Pepper (Cut into 40 small squares or assorted shapes) 

2 Mango ( Cut into 40 small squares or assorted shapes)

40 Skewers (I used 3" red tulip skewers from a company "Pick on Us") (Order on line)

 

If frozen, thaw shrimp, clean and de-shell.  Place in bowl

In another bowl add Rajah Tandoori Masala and Salt to Yogurt and blend well.

Use half tandoori sauce to marinate shrimp.  Keep other half for dipping sauce.  Completely cover all shrimp and let sit at least 2 hours, the longer the better. 

Cut pepper & mango into tiny shapes big enough to be skewered.  Preheat grill or barbeque. Most apartment buildings do not allow barbeque grills on the balcony some will allow electric.   We have an electric. 

Place aluminum foil over hot grill. Add shrimp and cook about a minute on each side.  Remove from heat.

To make skewer add red pepper color side up, skewer mango shape then add shrimp.  Put tail over the point of the skewer. 

 

 

 

 

      

     

APARTMENT ENTERTAINING

APARTMENT ENTERTAINING

& THE BALCONY

I didn't realize how difficult is was to stay committed to my food blog when life gets in the way.  I promise to be better at posting my recipes, menus and parties. I have a lot of good stuff over the last couple of months so I will be catching you up.   

This post is a summary on Apartment Entertaining and how the challenges are pretty much the same as having a party in a house minus the space.  The key is organization and the fastest way to get started once you have decided to have a party are six easy steps.

1.) THE PARTY & ITS THEME

2.) THE DATE, TIME & LOCATION

3.) THE GUEST LIST

4.) THE MENU

5.) THE ENTERTAINMENT

6.) THE CLEANING & ORGANIZATION OF YOUR SPACE

Once the time, date & location has been decided, start calling, texting or emailing your friends for a head count.  At this point the party is on the calendar and the menu must be created.  The menu is your floor plan. It determines everything.  Once you have it, type it up, make several copies: one for your grocery list, one to be taped up on your kitchen wall, and one to be used to decide the serving pieces.

This year the Macy 4th of July Fireworks display is being held on the Hudson River side of NYC.  This makes it very convenient for those who live on the waterfront of New Jersey.  Our apartment is in West New York, statistically located directly across from midtown Manhattan.  We are fortunate to have a balcony facing the firework barges full frontal and up close and personal.  With all of this working in my favor a party must be had.  So there is it.  My next posts will be a series of recipes and table presentation ideas for My 4th of July Balcony Party. 

   

 

     

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HAPPY ST. DAVID'S DAY WELSH BARA BRITH

Welsh Bara Brith

Happy St. Davids Day

 Cymru Am Byth!!

Saint David’s Day is celebrated on March 1 to commemorate St. David, the Patron Saint of Wales, who died around 589.     This day has been declared a national “Feast Day” & is celebrated every year in Wales as well as the USA.     

A favorite traditional bread of Wales is Bara Brith, commonly known as “Speckled Bread.”  It’s delightfully packed full of dried fruit: usually raisins, currants &something called “Candied Peel” which in American terms could be classified as mixed candied dried fruit.  I used a combination of dried cranberries, apricots, prunes and raisins primarily because it what I had in my pantry.  You can mix pretty much any dried fruit combination & this bread will be wonderful. 

I also thought it would be interesting & more attractive of course, to bake individual portions in a miniature  bundt pan that makes 12 at a time.  Traditionally Bara Brith is baked in a regular size bread loaf pan then sliced and buttered.   You can do that too but please first check out my version.  These would be great to serve at breakfast, brunch or tea and a nice change from the proverbial  fare of pastries and muffins.  Enjoy!!  Cymru Am Byth!!

Welsh Bara Brith

MAKING THE BREAD

MAKES 24 MINI BUNDT CAKE SHAPED BREAD LOAVES

4 Ounces Dried Cranberries

4 Ounces Dried Apricots (Sliced Finely)

4 Ounces Prunes (Sliced Finely)

4 Ounces Raisins

1 Cup Strong Black Tea (I used PG Tips.   A strong English Breakfast or Irish Breakfast is good.)

1 Stick Salted Butter

2 Heaping Teaspoons Orange Marmalade

2 Eggs Beaten

16 Ounces Flour ( ½ Self Rising White Flour, ½ Whole Wheat Flour)

6 Ounces Soft Brown Sugar

2 Tablespoons All Spice

In medium bowl or Rubber Made container mix all berries and pour tea over completely covering all.  Cover, refrigerate and leave over night.

In large pan melt stick of butter and add marmalade.  Let cool 5 minutes add beaten eggs, then fruit.  Mix flour, brown sugar and spice in small bowl then add to fruit.

Heat oven 350degrees    I used a miniature Bundt pan making 12 small cakes.  Spray with Baking Spray with Flour. Melt ½ Stick of butter & pour a small amount in each bundt just barely covering the bottom.

Spoon batter ¾ full and bake 30 minutes   

Let cool and remove each from pan.

TO GARNISH

1 Stick Butter (Very Soft)

Powder Sugar to sprinkle

To garnish  let tiny loaves cool, sprinkle with power sugar   &  with pastry bag and small flower tip, pipe on a tiny flower of butter  to the top of each.  

    

VALENTINES DAY HEART SHAPE COOKIE CUTOUTS

I’m going to reveal a secret today that some might say is a major character flaw… Perhaps you could also say, “You can never trust a skinny cook who doesn’t like chocolate.” but quite frankly…….  I’m not a big fan.   I know I know it’s truly shocking but it’s never my first choice of sweet.

Okay so, “What do I like you ask?????”….. I LOVE I LOVE I LOVE SUGAR COOKIES.!!!!.

 I remember when growing in Syracuse Kansan, my best friend’s mother, Naomi Grissom  made the most kick ass sugar cookies IN THE WORLD and we  would be waiting, pacing, salivating… till the last cookie was iced and she  would allow us into the kitchen for some quality “chow down on sugar cookie time.”  I can still taste them… gorgeous & buttery & to this day the best I’ve had “EVER.”   Thank you Charlotte for being my best friend since 3^rd Grade and inviting me to your house for some of the best cooking I can plant in what memory I have left.

So it’s a hard act to follow but here is my take on sugar cookies and perfect timing for the crazy and uncommon non chocolate eaters out there who are ready to celebrate VALENTINES DAY.         

VALENTINES DAY HEART SHAPED

COOKIE CUTOUTS

THE COOKIE BATTER

1 ½ Cups Sifted Confectioners Sugar

1 Cup Unsalted Butter, Room Temp

1 Large Egg

1 Teaspoon Vanilla

½ Teaspoon Almond Extract

2 ½ Cups Sifted All Purpose Flour

1 Teaspoon Baking Soda

1 Teaspoon Cream of Tarter

THE ICING

2 Cups Sifted Confectioners Sugar

½ Teaspoon Almond  Extract

1/3  Cup Milk

Assorted Colors of Food Coloring

MAKING THE COOKIE BATTER

In mixer or food processor, add butter & sugar  blend well.  Add in egg, vanilla & almond extract, beat till light & fluffy.  In medium bowl combined all dry ingredients: Flour, soda & cream of tartar.  Add to batter and blend well.

Divide dough into two balls and powder with flour. Place each ball between parchment paper and roll to flatten about an inch thick. Place on cookie sheet, then cover with foil & refrigerate at least 3 hours or overnight.

Roll dough on lightly floured surface to about 1/8 inch thickness.  With cookie cutter, cut out about 2x2 inch heart shapes, circles and assorted smaller hearts and round shapes.  Place cookies on parchment paper covered cookie sheet and bake @ 375 degrees for about 7-8 minutes.  Be sure to leave adequate space, about an inch between each cookie on the tray, so they don’t spread into each other while baking.   

MAKING THE ICING

Combine sugar, almond extract and milk, blend to the consistency of thin glue.  Pour white icing into separate bowls depending on how many colors you plan to use.  Add food coloring to each and create the colors you like.  I added more of the white icing in one bowl and mixed purple and red in the other.  After using enough of the white I added black food coloring to give the 4^th color.  Make sure the bowls are large enough to dip the face of the cookie into it.

DECORATING YOUR COOKIES

To decorate, dip top side of cookie into your icing choice. Remove quickly and let excess drip off. Set on cookie rack.  Use knife to smooth edges if necessary. Let dry before adding small shapes.  Use a small amount of the icing to glue smaller shapes on to the large heart and circles.  You can mix and match and choose your own design.  Let’s do cookies!

FoodDesigner Freak: EVERYTHING BUT THE KITCHEN SINK MIND ALTERING DRUG FROM THE 70'S CHILI

FoodDesigner Freak: EVERYTHING BUT THE KITCHEN SINK MIND ALTERING DRUG FROM THE 70'S CHILI

SKILLET FRIED CHICKEN BEST EVER

THE BEST FRIED CHICKEN EVER

Skillet Fried Chicken

Recipe from Bon Appétit February 2012

This blog goes against everything I’m about.  I am a fraud… a total hypocrite.

I have subscribed to Bon Appétit for decades.  The first thing I do when it arrives in the mail every month is go directly to the back and scan the Recipe Index.  My aim is to extract anything that’s interesting.   I’ll be looking for the trends, the coolest ingredients, the oddest combinations.  I start from the back &move forward…  but not this time.    I don’t know why it was different this time but I was completely caught off guard.  The only thing the  front cover showed was one huge fried chicken leg...that was all.   It was so simple so brilliantly simple.  Good photography is everything.

I think you probably know by now that I do not like to follow other people’s recipes.  I scan &extract the ingredients I like and leave the rest.  Then I go to my drawing board and create my own version of the recipe.  Not this time.  I actually followed this one and still completely surprised I did. 

You have to agree it’s one of those foods you don’t eat all the time and you can go for long periods before you are hit with that powerful craving.  Usually I resort to good ol KFC and that will tie me over till the next uncontrollable urge.  But you will have to agree that when it’s time to eat fried chicken, it’s time to eat fried chicken. 

Not that they need my help or anything but I’m going to name drop the big one: Bon Appétit.  Check out the February 2012 issue and tell me if the cover is not brilliant.  Now let’s fry some chicken.  

This would be an excellent idea for the up and coming Superbowl.  Wings & Legs would be a big hit at your party.

Skillet Fried Chicken

 THE CHICKEN

1Family Pack Combination of Chicken ( 5 Legs & 5Thighs is what I used).

You can also use 1 ¾ Pound Whole Chicken cut into 10 pieces. Or 20 Wings  

FOR FRYING

Peanut Oil About 24 ounces

THE RUB (Prepare the day before, rub chicken & chill overnight)

1 Tablespoon Kosher Salt

2 Teaspoon Freshly Ground Pepper

1 ½ Teaspoon Paprika

¾ Teaspoon Cayenne Pepper

½ Teaspoon Garlic Powder

½ Teaspoon Onion Powder      

Mix all ingredients in small bowl and rub each piece of chicken, cover and chill overnight.

THE BATTER (Wet)

1 Cup Buttermilk

1 Egg

½ Cup Water

Whisk all ingredients in medium bowl. (I used a  1/2  size baking tin) 

THE BATTER (Dry)

3 Cups All Purpose Flour

1 Tablespoon Cornstarch

1 Tablespoon Kosher Salt

1 Tablespoon Freshly Ground Pepper

Blend and put in a 9x13x2 baking dish. (I used a ½ size baking tin.)

FRYING THE CHICKEN

Let chicken reach room temp after sitting in refrigerator over night

Pour peanut oil into 10”-12”Non Stick Skillet about ¾ “ Deep.  I used an entire 24 ounce bottle of peanut oil.

Heat oil over medium heat & use Deep Fry Thermometer to register 350 degrees.  I didn't have one of these so I waited to see bubbles @ the bottom of skillet.

Working with one piece at a time dip chicken into wet batter then dredge into dry batter covering each piece completely and set aside until oil is hot. Fry chicken turning with tongs about every 2 minutes & reducing temp of oil to about 300 to 325. Fry each side till golden brown & crispy. About 12 minute for legs & thighs, 10 minutes for wings. 

Using tongs remove chicken & set on a wire rack or paper towels on baking sheet to absorb excess oil after frying.

Let cool about 10 minutes and chow down.