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

Shrimpy Pig Shots

I sautéed some diced onion, red & green peppers, and garlic in olive oil till almost softened, then added a pound of peeled & deveined Gulf shrimp and cooked till pink.

I threw it all in the food processor on pulse, until I got it to the texture I wanted (slightly chunky).

Back in the skillet, to which an 8 oz package of softened cream cheese had been added, plus 1/2 cup sour cream, 1/2 cup freshly grated Parm, 1 cup shredded Italian blend cheese, and a seasoning blend (to taste), but with slightly less salt, since the bacon and sausage will both have salt.

All the submissions look great, as always, but I'm ready to go ahead and declare No8Easy2 the winner!!! Dude, that shite looks delicious. You went above and beyond. Well done.

the talent of ordinary cooks on this board never ceases to amaze me

Thanks!

After the photo I drizzled a little D Hugh’s sugar free sweet chili sauce on a couple of them and it was outstanding. Next time I’d season with a less salt in the filling.

Darla

Can you please switch this thread to scratch and taste mode?

Thank you in advance

Smoked tomato bisque

Quarter 1/2 dozen tomatoes (beefsteak preferred), salt, pepper, evoo







Smoked at 350 for 30 mins (until very tender and the skin comes right off





Carrot, onion, garlic, shallot, & celery, sautéed in butter/evoo






Add tomatoes and vegetable stock, bring to a boil






Blender with an emersion blender



Add heavy cream and cheese to serving (do not add cream to the pot because any left overs will be gritty)

MD, I tried to change it up by doing a shrimp filling, but I know I’d like it as it’s usually made.

I really wanted to use a local grocery store’s smoked sausage that has Steen’s cane syrup in it, but the links are much skinnier than the kind I ended up using and it just wouldn’t have worked.

They are good, and I like them. Thumbs up from me!

I would pay $5 a piece for your sliders.