SUBMISSION Thread for the GAME-DAY PARTY FOOD Challenge August 22, 2023

No time for this one but im looking forward to some new ideas

Steak with Board Sauce

I try to keep it simple, and this is a dish anyone can do, as long as you can cook a steak. In fact, they say that a board sauce is a great way to save an overdone steak. This dish is a favorite in my family, and we never have leftovers. Easy to make, easy to eat, and oozing with fresh flavors. Perfect for game day.


I was at my parent's house and found two prime NY Strips in the freezer. I thawed them out in the fridge. When they were thawed, I sprinkled them generously with kosher salt and let them dry brine for 6 hours.


I threw then on the grill and did a reverse sear. You don't have to reverse sear them. Just cook them the way you normally do and to the temp you prefer.


A board sauce is just a combination of fresh herbs, garlic, olive oil, salt and pepper, and whatever spices/seasonings you want to add. I added red pepper flakes and balsamic vinegar to my mix, and I don't measure anything. Just a little of this and a pinch of that. No recipe – just make it up as you go along with ingredients that you like.


I made my board sauce with chopped fresh basil, thyme, rosemary, and oregano. I did a rough chop of some garlic cloves. I added EVOO, balsamic vinegar, salt, pepper, and red pepper flakes. I let it sit for an hour or so to let the flavors integrate. The raw garlic, fresh herbs, and balsamic vinegar are all strong flavors, and I like to let them mellow out a bit. You can easily make this the night before, or just make it while the grill is preheating. It takes 5-10 minutes. Easy.
[/img]



I just the cooked steak fresh off the grill onto a cutting board that I have slathered with the board sauce. Put the steak on top of the board sauce while it is hot, and slice it right away, because there is some kind of magic that happens when the juices from the steak mix with the board sauce.


I got in another picture before people came back for seconds. One thing some family members did is they took some French bread that we made for bruschetta and put steak with board sauce on it and ate the steak that way. After the steak was gone, they just mopped up the board sauce with bread. I ate mine by stabbing it with a toothpick.

SixthandBarone - That looks delicious. Bacon jam is always a hit.

Meridiandog - Delicious AND Keto.

Okay, you can still eat a bag of dicks, but that looks great

Entry #1-Salami and Cheese in Puff Pastry

This is based on an Ina Garten recipe I've made several times. I add more of the ingredients than she does and I don't really measure so my amounts are "about".

1 package Pepperidge Farm puff pastry sheets, defrosted
About 4 or so tablespoons Dijon mustard

2 packages of whatever type salami you wish to use. I like a good layering of the meats. About 12 slices of each kind works well, but I think I may have had a few extra slices. I used Calabrese and Genoa. I had some Italian dry that I didn't end up using.

Freshly ground black pepper. The recipe doesn't call for this, but right before I started cooking, I reloaded my PepperMate and those peppercorns smelled so good that I decided to use it.

About 9 or so ounces of shredded gruyere. I grated two 6 oz packs, but had some left.

1 egg and a little water for egg wash.



Roll a sheet of the pastry on a floured surface to get the creases out and get it sized to about 10 x 10 inches. I roll the top sheet a little larger to ensure I can seal the edges well.

Place the sheet on a baking sheet covered in a piece of parchment. Brush a generous amount of Dijon over the sheet leaving a clean edge.



Layer your first layer of salami as shown in the picture. I used the Calabrese in the first layer. Doesn't matter, though.



Place your next layer of salami and add the black pepper if you wish.



Top with the gruyere. Use as much as you like. It's good cheese.



Put some egg wash along the borders of the bottom pastry and place the top sheet over the cheese, pressing the edges to seal it. Trim the outer edges of extra pastry for a neater look. I had a short edge on one side that didn't look as lovely, but it wasn't noticeable after cooking. Brush the top with egg wash and cut slits for steam release.



Bake in a 450 degree oven for 20-25 minutes until puffed and brown. Cool a bit and then cut into squares and serve hot or warm.



I should have transferred it to a pretty platter for photographic loveliness, but since I wasn't having a big party, I did not.



My pictures will not win me any votes unfortunately.





This is such an easy dish to make. I think it took me longer to type up this post than to put the dish together, minus cooking time.

Entry #2-Grilled Hot Dog Corn Dogs


I make these from time to time and they are so good. I use Alton Brown's corn dog recipe and Ruffino's mustard sauce that they use for the shrimp corn dogs.

Alton's Corn Dogs

Ruffino's Mustard Sauce
1 Tbs Colman's dry mustard
1 cups mayonnaise
2 tsp Worcestershire
1 tsp sea salt
½ tsp Tabasco
6 oz Dijon mustard
½ Tbs lemon juice
½ Tbs A.1. steak sauce

This was not intended to be entered. I actually made shrimp corn dogs a few weeks ago for my Mom. I use Alton's for that as well. It didn't cross my mind to take pictures of those, naturally, for this challenge. They were so good as always. Give them a try.

I had leftover batter, so I decided to grill some hot dogs a bit and make corn dogs with those. It was then that I remembered the challenge, but few pictures were taken because I was pretty hungry at the time. I really share this one because it's easy and so good regardless of whether you use shrimp or hot dogs. These hot dogs were some brisket hot dogs gifted to me. They're very good.

The short version is you mix up your batter, roll the hot dogs or shrimp in cornstarch, then dip them into the batter and drop in the hot oil. That's it. They cook quickly.

Too hot to be outside, so I grilled the hot dogs on my stove top gas grill in AC with fans going.



I dressed up the little doggies with some fresh parsley and green onions because I love them.



The batter puffs up and is nice and crispy on the outside. These are so easy and so very good. I highly recommend them at your next game day event!

And with that, I shall see myself out!

Smoked beef short rib birria sliders with hatch chili sauce

Everything i started with


Letting the bread rolls rise


Fire up the Weber


Get the seeds out, used guajillo and ancho peppers


Give the veggies a chop


Roast up the peppers






S&P the meat


Then a sear


Everything in the start the birria


Ribs pulled and stock getting made




Ribs back in


Rolls ready for the oven


Sauce all blended up and poured


Hatch pepper time




Birria getting right








Delicious meat


Rolls are done


Hatch sauce on


Add the Oaxaca cheese


Plated and thanks for looking

Well, dayum! I think I need to delete mine!

Guess this one is over! That all looked fantastic!

Yours are both awesome. Please don’t delete!

quote:

---

Yours are both awesome. Please don’t delete!

---

I'm not. I'm not playing to win. I'm more of a playing to share person. I wouldn't want anyone not to compete just because they believe their dish isn't good enough or complicated enough. I typically vote on dishes I'd like to eat, no matter how easy or difficult the dish is. The more the merrier!