I'm Bringing All the Bells and Whistles to this Party
Snobby Dogs
Curtis and I are hosting our neighborhood 4th of July party potluck. We'll be providing the hamburgers, dogs and the fixins. I like to add some special twists to holiday parties when the kiddos aren't around. These Snobby Dogs are for more sophisticated pallets and I think our guests will enjoy something different to their dogs. Tell me what you think...
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings
Ingredients
1/3 cup cornichons, finely diced, plus 2 tablespoons brine from the jar
1 radish, finely diced
1 shallot, finely diced
3 tablespoons champagne vinegar
Kosher salt and freshly ground pepper
2 tablespoons Dijon mustard, plus more for serving
1/4 cup extra-virgin olive oil
4 slices bacon
4 hot dogs
4 brioche hot dog buns
4 ounces brie cheese, thinly sliced
Frisee or Arugula for topping
Directions
Preheat the oven to 400 degrees F. Combine the cornichons and brine, radish, shallot, 1 tablespoon vinegar, 1/4 teaspoon salt and a few of grinds of pepper in a medium bowl; set aside. Whisk the remaining 2 tablespoons vinegar and the mustard in a separate bowl. Slowly whisk the olive oil into the Dijon mustard bowl and season with salt and pepper ; set aside.
Wrap a slice of bacon around each hot dog in a spiral. I like using Center cut bacon for the maximum flavor. Heat a large skillet over medium heat. Add the hot dogs and cook, giving them a quarter turn occasionally, until the bacon is crisp, 10 to 15 minutes. (Pull these Snobby Dogs off the heat as soon as they are crispy and fat is rendered).
Split open the brioche bun, leaving the two halves attached at the hinge. Place opened side up on a baking sheet and top with the cheese. Bake in pre-heated oven until the cheese is melted, about 5 minutes.
Slice each hotdog down the middle so you can fill that baby up!
Then, fill each croissant with a hot dog; top with some frisee and cornichon relish and drizzle generously with the vinaigrette. Serve with more mustard.
Peach Caprese Salad
I love using this salad for my special parties. Adding the peaches always brings a fresh flavor to the table. When I put this Caprese Salad platter out to nibble on, it's usually gone within 5 minutes. I'm glad about that because it will hold my guests over until the burgers and dogs are ready
Level: Easy
Total: 10 min
Prep: 10 min
Yield: 4 servings
Ingredients
8 ounces sliced fresh mozzarella
2 sliced heirloom tomatoes
2 sliced peaches
3 tablespoons light tasting EV olive oil
1 tablespoon whit balsamic vinegar
Salt and Pepper to taste
1 bunch fresh basil leaves
Directions
Arrange slices in a circle around a plate in this pattern: 1 slice tomato, 1 slice mozzarella, 1 slice peach. Repeat until all ingredients are used.
Drizzle with olive oil.
Drizzle with balsamic vinegar
Season with Salt and Pepper to taste
Scatter basil leaves over the mozzarella, peaches and tomatoes.
Serve!
Knock Your Slippas Off Sangria
I think the title of the recipe says it all. My advice? Just enjoy!!
Level: Easy
Total: 1 day 15 min
Prep: 15 min
Inactive: 1 day
Yield: about 8 servings
Ingredients
2 bottles red Spanish table wine
1 cup brandy
1/2 cup triple sec or orange liquor
1 cup orange juice
1 cup pomegranate juice
1/2 cup simple syrup, or more to taste
2 Oranges sliced
2 Red Apples sliced
1 pint Blackberries
1 cup Pomegranate seeds
1 small Watermelon sliced into wedges to use as garnish
Directions
Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving.