Wednesday, December 29, 2010
Three Amazing "Spur of the Moment" Hot Appetizers
Retirees have the luxury of having "spur of the moment parties." According to my daughter, every day is Saturday for us. So yesterday we decided to have our friends over to play Mexican Train. Using only what I had on hand in the freezer and refrigerator, I made three hot appetizers.
The last time I was at Trader Joe's I purchased 2 (1-pound bags of tiny potatoes). They are bite-size, perfect for appetizers.
Using one of the bags I decided to try this recipe from the June issue of Food Network Magazine. It's named Syracuse Salt Potatoes. The simplicity of the recipe means you can make it and then be eating it less than 30-minutes. I'm supplying you with the original recipe. But I adapted mine to make a smaller batch.
Ingredients for Syracuse Salt Potatoes:
4 pounds small potatoes, such as baby Yukon gold (I used only the 1-pound bag of tiny potatoes)
2-1/4 cups kosher salt (I reduced this by a fourth)
1 stick unsalted butter (I reduced this by a fourth)
1. Put the potatoes, 8 cups of water and the salt in a large pan. Cover and bring to a biol over high heat, then reduce the heat t medium and simmer until the potatoes are fork-tender, about 30 minutes. (Mine only took 5 minutes because the potatoes were itty bitty).
2. Drain the potatoes in a colander and shake to remove excess water. Let the skins dry in the colander so that some of salt crystallizes.
3 Meanwhile, put the butter in a microwaveable-safe bowl and microwave until melted. Serve the potatoes hot with the butter for dipping.
With the remaining bag of potatoes, I made Jim Beam "Smashed" Potatoes.
Ingredients for Jim Beam "Smashed" Potatoes:
1 pound of tiny potatoes, boiled for 5 to 6 minutes, drained
1 diced red onion
1 diced green pepper
3 tablespoons soy sauce
1/4 cup Jim Beam
1 tablespoons Worcestershire
1 tablespoons Wesson oil
1 garlic cloves,minced
1 tablespoon brown sugar
1 teaspoon black pepper
1/4 teaspoon salt
1. In a nonstick skillet, melt 3 tablespoon butter. Add the cooked potatoes and smash gently with a fork (you want to smash enough to break the skin, not have mashed potatoes).
2. Add the onions and peppers. Fry on medium heat until the onions and peppers are tender.
3. Mix the remaining ingredients in a bowl and add to hot skillet. Toss gently to coat the potatoes. Let the sauce cook down just a little.
Last but not least, I made the Ultimate Party Meatballs.
Ingredients for Ultimate Party Meatballs:
1 (14-ounce) can Ocean Spray Jellied Cranberry Sauce
1 (12-ounce) bottle Heinz Chili Sauce
1 (6-ounce) jar of red currant jelly
1 (2-pound) bag frozen, pre-cooked, cocktail-size meatballs
1. Combine sauces and jelly in a large saucepan. Cook over medium-low heat, stirring until smooth. Add
meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally.
2. Makes 30 appetizer servings.