This month’s newsletter is all about making some delicious party appetizers for your “BLOWOUT” party!
As The Big Game is fast approaching, I can’t wait to start planning the dishes! Gotta have chips and dip! The hubby loves the party meatballs. I love the drunken shrimp. Pulled pork sliders are always a favorite and the tailgate pasta salad is a must.
One good thing about a party for The Big Game is that whatever you decide to make, those football fans will love it, just as long as you have lots of it!
I find the easiest way to approach the setup is to have an appetizer buffet filled with all kinds of junk food favorites (and maybe slip in a few healthy ones too!) And then have several ice chests set up at different locations filled with water, soft drinks and beer.
Paper everything is the only way to go for this party. Paper plates, paper napkins, paper cups etc. This will make clean up a snap and will put everyone in a more relaxed mood. Nobody wants to worry about breaking some china when the score is 21-20 and it’s the fourth quarter, 3rd and goal!
The Featured Recipes Are:
- Salsa Baked Goat Cheese
- Drunken Shrimp with Sriracha Cocktail Sauce
- Party Meatballs
- Tailgate Pasta Salad
Salsa Baked Goat Cheese
This appetizer is so easy! It literally takes no time to assemble.
- 1/4 cup, plus 2 Tbsp. pine nuts
- 3 oz. package cream cheese, softened
- 4 oz. log plain or herbed goat cheese
- 1/2 cup red salsa
- 1/2 cup green salsa
- 1 Tbsp. chopped fresh cilantro, for garnish
- grape tomatoes for garnish
- Tortilla chips or pita crisps, for serving
Preheat oven to 350 degrees.
Spread nuts on a baking sheet and toast in the oven until lightly browned and fragrant, 7 to 8 minutes. Transfer 1/4 cup to a medium bowl (reserve the other 2 Tbsp. for garnish). Add the cheeses to the bowl with the nuts.
Scoop the cheese mixture into the center of a baking dish, such as a decorative 9-inch pie plate, and form into a 1 5-inch disk.
Spoon the red salsa on one side, then the green salsa on the other side. Bake until heated through, 10 to 15 minutes.
Sprinkle with the 2 Tbsp. reserved pine nuts, and the cilantro. Scatter a few tomatoes around the sides for color if you like. Serve as a dip with tortilla chips or pita crisps.
Drunken Shrimp with Sriracha Cocktail Sauce
These appetizers are perfect for a party. If you are having a fancy party, you may want to serve them in shot glasses or martini glasses, but for a party for The Big Game just use these little paper cups. The guests love running to the buffet table and grabbing one or two at a time!
Serves 6 (2 each)
For the Shrimp:
- 3 (12 ounces) bottles beer
- 2 teaspoons salt
- 2 teaspoons dried crushed red pepper
- 12 peeled (leave the tails on for presentation purposes), large raw (headless) shrimp
For the Sriracha Cocktail Sauce:
- 1 1/2 teaspoons Worcestershire sauce
- 3 teaspoons Sriracha hot sauce
- 4 teaspoons prepared horseradish
- 1/4 cup lemon juice
- 1 1/2 teaspoons kosher salt
Bring first three ingredients to a boil in a large saucepan, add shrimp and return to boil. Cook just until pink, about 2 minutes. Remove from heat and strain. You will have a few red pepper flakes left on the shrimp which is fine. Cover and chill shrimp until ready to serve.
Mix all the ingredients in a bowl. Cover and chill until ready to serve.
To serve, spoon some cocktail sauce into the mini paper cups and gently stick a shrimp into the sauce making sure the ends are sticking out of the cup for presentation purposes.
- 5 slices of packaged white sandwich bread
- 1 cup milk
- 3 large eggs, beaten
- 1 small white onion, minced
- 1 tablespoons salt
- 2 teaspoons sweet paprika
- 1 teaspoon dry mustard
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground mace
- 2 pounds lean ground beef
- vegetable oil, for brushing
- 1 cup ketchup
- 1/2 cup currant jelly
- 1/2 cup dry sherry
- 1 tablespoon Worcestershire sauce
Preheat the broiler. In a large bowl, soak the bread in the milk for 1 minute until softened. Squeeze out the excess milk and return the bread to the bowl. Add the eggs, onion, salt, paprika, dry mustard, pepper and mace and mix until evenly combined.
Brush a large rimmed baking sheet with oil. Using a 2 tablespoon size ice cream scoop, form the meat into 1 1/2 inch balls; roll until smooth. Transfer the meatballs to the baking sheet and brush the tops with oil. Broil 10 inches from the heat for about 10 minutes, shifting the sheet occasionally until the meatballs are sizzling and browned.
Meanwhile, in a large deep skillet, combine the ketchup, jelly, sherry and Worcestershire. Add 1/2 cup of water and bring to a simmer, whisking until the jelly is melted.
Using a slotted spoon, add the meatballs to the sauce and simmer over low heat until thickly glazed, about 15 minutes. Transfer the meatballs to a bowl and serve with picks.
Tailgate Pasta Salad
This pasta dish is great to serve at a football party or take to a tailgating party! You can serve it cold or at room temperature and it keeps very well in the refrigerator or ice chest.
- 1 small eggplant, peeled and cut into large chunks
- 1 red bell pepper, seeded and stem removed and cut into large chunks
- 1 yellow bell pepper, seeded and stem removed and cut into large chunks
- 1 red onion, cut into large chunks
- 2 cloves garlic peeled
- 2 1/2 teaspoons salt, divided use
- 1 teaspoon freshly ground black pepper, divided use
- 2/3 cup olive oil, divided use
- zest from one lemon
- 1/3 cup freshly squeezed lemon juice (2 lemons)
- 8 ounces orzo (rice-shaped pasta)
- 1 small bunch green onions thinly sliced white and part of green
- 3/4 cup pine nuts, toasted
- 4 ounces crumbled feta
- 1 cup cherry or grape tomatoes, halved
Preheat oven to 425 degrees. Line a large sheet pan with foil and spray with non-stick vegetable spray. Toss the eggplant, bell peppers, onion, garlic, 1 1/2 teaspoons salt and 1/2 teaspoon pepper with 1/3 cup olive oil; coat evenly. Place mixture on the sheet and roast for 40 minutes, turning once with a spatula. Cool and chop all vegetables into bite sized pieces.
Make the dressing by combining remaining olive oil, lemon zest, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.
Cook the orzo according to package directions. Drain and add hot orzo to the dressing. Add the roasted vegetables to the pasta. Let cool to room temperature.
Add green onions, pine nuts, feta and tomatoes. Check the seasonings.
I have found that football fans are really very easy to cook for. They love anything that’s savory, sweet, easy to eat, and delicious! So I feel quite confident that when you serve these party appetizers, all you have to do is stand back and watch the party begin! ENJOY!