FLATBREAD FOR A CROWD
SET THE STAGE
A serving board of rustic slate or reclaimed wood is a graceful yet casual way to serve this favorite—scatter the wedges with fresh green herbs for a bright final touch.
Corn, Tomato & Basil Flatbread see recipe
Caramelized Onion & Sausage Flatbread see recipe
FAN-FRIENDLY
Whether you pile flatbread high with perfect summer tomatoes in August or hearty sausage and onions on a winter evening, it’s a versatile choice for easy entertaining.
Brussels Sprouts, Bacon & Mozzarella Flatbread see recipe
ITALIAN SUB
SERVES 6
When a hungry hoard comes to watch the game, this super-sized sandwich is your go-to solution. To make snacktime easy, place the whole sub on a long cutting board with a good serrated bread knife and a stack of plates alongside for DIY service. If it is a vegetarian crowd, use mozzarella, roasted red peppers, and olives in place of the cured meats.
FOR THE LEMON AIOLI
1 clove garlic
Kosher salt
1 large egg plus 1 large egg yolk
1 cup (250 ml) canola or vegetable oil
Zest and juice of 1 lemon
1 Italian baguette, halved horizontally
6 slices provolone cheese
½ lb (250 g) thinly sliced ham
½ lb (250 g) thinly sliced salami
⅓ lb (150 g) thinly sliced coppa or soppressata
1 cup (1 oz/30 g) shredded lettuce
2 Roma tomatoes, sliced
⅓ cup (2½ oz/70 g) sliced peperoncini
1 red bell pepper, roasted, seeded, and sliced
To make the aioli, combine the garlic and a big pinch of salt in a food processor. Pulse several times until the garlic is finely chopped. Add the egg and egg yolk and pulse to combine. With the motor running, slowly drip a few drops of oil, then follow with a slow and steady stream of oil. Continue to purée until fully combined. Transfer to a bowl, stir in the lemon zest and juice, and season with additional salt, if needed. Set aside.
Lay the baguette, cut sides open, on a large cutting board. Slather the aioli onto both sides of the bread. Over the bottom half of the baguette, layer the cheese and meats, followed by the lettuce, tomatoes, peperoncini, and red pepper. Cover with the top half, cut into 2½-inch (6-cm) pieces, and serve.
TANDOORI CHICKEN KEBABS
SERVES 6
Fragrant coriander, turmeric, cumin, and saffron and pungent fresh ginger and garlic infuse this yogurt-based marinade with outsized Indian flavor. Don’t be tempted to use chicken breasts here, as thighs stand up better to the bold spice mixture and remain more succulent over the hot fire.
FOR THE MARINADE
2 cups (16 oz/500 g) plain whole-milk yogurt
2 tablespoons fresh lemon juice
2 tablespoons peeled and minced fresh ginger
4 cloves garlic, minced
1 teaspoon each ground coriander and ground turmeric
½ teaspoon each saffron threads, ground cumin, and cayenne pepper
Kosher salt and freshly ground pepper
8 boneless, skinless chicken thighs (3 lb/1.5 kg)
6–12 metal or wooden skewers
1 small red onion, thinly sliced and separated into rings
¼ cup (⅓ oz/10 g) chopped fresh cilantro
Lemon wedges for serving
To make the marinade, in a bowl, whisk together the yogurt, lemon juice, ginger, garlic, coriander, turmeric, saffron, cumin, cayenne, 1 teaspoon salt, and ½ teaspoon black pepper.
Cut the chicken thighs into 1-inch (2.5-cm) cubes. Place the chicken cubes in a large lock-top plastic bag and pour in the marinade. Seal the bag closed, massage the marinade around the chicken, and refrigerate overnight.
At least 30 minutes before grilling, remove the chicken from the refrigerator. Discard the marinade. If using wooden skewers, soak them in water for 30 minutes.
Prepare a charcoal or gas grill for direct grilling over high heat. Brush and oil the grill grate.
Thread the chicken cubes onto the skewers without crowding them. Place the skewers on the grill directly over the fire and cook, turning once, until the chicken is lightly grill-marked on both sides and opaque throughout but still moist, about 5 minutes per side. If the chicken begins to burn, move the skewers to the edge of a charcoal grill or lower the heat of a gas grill.
Slide the chicken off the skewers onto a platter. Top with the onion and cilantro and serve with lemon wedges.
SWEET & SPICY WINGS
NAPKINS REQUIRED
When serving game-day favorites like buffalo wings, don’t neglect the extras—set out plenty of flavorful creamy dip, icy cold beer, and a stack of large napkins.
Blue Cheese Dip see recipe
Spicy Buffalo Wings see recipe
ADD SOME HEAT
Bar food isn’t the same without hot sauce on the side, so be sure to have Sriracha or freshly sliced jalapeños on hand for guests who crave spicy flavors.
Honey-Sesame Wings see recipe
Sweet Jalapeño Wings see recipe
SPICY BUFFALO WINGS
SERVES 6–8
If the weather is too cold for outdoor grilling, these wings can be cooked in the oven with similarly delicious results. Place the spice-rubbed wings on a foil-lined rimmed baking sheet and bake in a preheated 400°F (200°C) oven, turning once, until cooked through, about 45 minutes, then coat them with the sauce as directed for the grilled wings.
3 lb (1.5 kg) chicken wings, tips removed
3 tablespoons canola oil
2 tablespoons All-Purpose BBQ Rub (see recipe)
½ cup (4 oz/125 g) unsalted butter
6 cloves garlic, minced
½ cup (125 ml) hot pepper sauce, such as Tabasco
1 tablespoon distilled white vinegar
Blue Cheese Dip (see recipe) for serving
Celery sticks for serving
In a large bowl, combine the wings and oil. Toss until the wings are evenly coated. Sprinkle the BBQ rub over the wings and toss again to coat evenly. Cover and refrigerate overnight.
At least 30 minutes before grilling, remove the wings from the refrigerator. In a large frying pan over medium heat, melt the butter. Add the garlic and cook, stirring, until fragrant and tender, about 2 minutes. Pour in the hot sauce and vinegar, stir well, remove from the heat, and set the pan aside.
Prepare a charcoal or gas grill for direct grilling over high heat. Brush and oil the grill grate.
Place the chicken wings on the grill directly over the fire and cook, turning frequently, until they are nicely browned on all sides, have some char, and are tender, 15–20 minutes.
Transfer the wings to the sauce in the frying pan, place the pan over low heat, and toss the wings in the sauce to coat evenly. Let the wings and the sauce marry for about 5 minutes.
Transfer the wings to a platter and pour any remaining pan sauce over the top. Serve with the blue cheese dip and celery sticks.
SWEET JALAPEÑO WINGS
SERVES 4
3 lb (1.5 kg) chicken wings, tips removed
¼ cup (60 ml) canola oil
Kosher salt and ground pepper
4 tablespoons (2 oz/60 g) unsalted butter
¼ cup (2½ oz/75 g) jalapeño jelly or pepper jelly
2 tablespoons honey or light agave syrup
2 jalapeño chiles, seeded and finely chopped
1 teaspoon granulated garlic
½ teaspoon each paprika, chile powder, and cayenne pepper
In a large bowl, combine the wings and oil, toss to coat, and season with salt and black pepper. Cook as directed on facing page.
In a small saucepan over medium heat, melt the butter. Stir in the jalapeño jelly, honey, chiles, garlic, paprika, chile powder, cayenne, and a pinch each of salt and pepper. Keep warm.
In a large bowl, combine the cooked chicken wings and the jalapeño mixture and toss to coat. Transfer to a serving plate and serve at once.
HONEY-SESAME WINGS
SERVES 4
3 lb (1.5 kg) chicken wings, tips removed
¼ cup (60 ml) canola oil
2 tablespoons shichimi togarashi spice blend or lemon pepper
¾ cup (180 ml) sweet hot chile sauce
¼ cup (60 ml) teriyaki sauce
2 tablespoons each Asian sesame oil and honey
Juice of 1 lime
2 tablespoons toasted sesame seeds or thinly sliced green onions, optional
In a large bowl, combine the wings and oil and toss until the wings are evenly coated. Sprinkle the shichimi togarashi over the wings and toss to coat evenly. Set aside at room temperature for about 30 minutes.
In a small saucepan, stir together the chile sauce, teriyaki sauce, sesame oil, and honey. Place over low heat and , stirring, bring to a gentle simmer. Remove from the heat and let cool slightly. Stir in the lime juice. Set aside.
Cook the wings as directed on the facing page. Transfer the cooked wings to a large bowl, pour the glaze over them, and toss?to coat evenly. Let sit for about 5 minutes to allow the flavors to meld, then transfer to a platter, sprinkle with the sesame seeds or green onions, if using, and serve at once.
BARBECUED CHICKEN & AVOCADO QUESADILLAS
SERVES 4
A few sophisticated additions are all you need to turn everyday quesadillas into party fare, especially if you cook up two or three of the variations here. Best of all, you can assemble the quesadillas a few hours ahead, refrigerate them, and then cook them as needed. If the weather is good, and the grill is already going, move the cooking outdoors.
1 boneless, skinless chicken breast (about ½ lb/250 g)
6 tablespoons (3 oz/90 g) Classic BBQ Sauce (see recipe) or store-bought sauce
4 (8-inch/20-cm) flour or corn tortillas
1½ cups (6 oz/190 g) shredded mozzarella cheese
1 ripe avocado, sliced
Kosher salt and freshly ground pepper
1 tablespoon butter, at room temperature
Roasted Tomato Salsa (see recipe) or store-bought salsa for serving (optional)
Place the chicken breast in a saucepan and cover it with 1 inch (2.5 cm) cold water. Bring to a boil over medium-high heat, reduce the heat to low, and simmer until the chicken is opaque throughout, about 20 minutes. Drain, then shred and transfer to a mixing bowl. Stir in the barbecue sauce.
Lay two tortillas on a work surface and cover with the cheese, chicken, and avocado. Sprinkle with salt and pepper. Top with the remaining tortillas. Heat a large frying pan over medium-high heat and add half the butter. Use the other half of the butter to coat the tops of the quesadillas. Carefully transfer the quesadillas to the pan. Cook until golden brown, about 3 minutes. Carefully flip and continue to cook until the cheese is melted and the tortilla is golden brown, about 3 minutes longer. Transfer to a cutting board, cut each into 8 wedges, and serve.
GREEK Fill the tortillas with 6 cups (6 oz/180 g) blanched and squeezed-dry fresh spinach, 2 chopped Roma tomatoes, ⅓ cup (2 oz/50 g) pitted and sliced kalamata olives, 1 cup (4 oz/125 g) shredded mozzarella cheese, and ½ cup (2 oz/60 g) crumbled feta cheese.
SHRIMP & POBLANO PEPPER Toss ½ lb (250 g) shelled and deveined medium shrimp with 2 teaspoons olive oil, 2 teaspoons chili powder, and 1 teaspoon salt. Add to a very hot frying pan over high heat and sauté, turning once, until cooked through, about 5 minutes total. Cut the shrimp in half horizontally. Roast, peel, seed, and chop 1 large poblano chile. Fill tortillas with 1½ cups (6 oz/180 g) shredded Monterey jack cheese, the shrimp, and chiles. Serve with salsa, if desired.
CLASSIC DEVILED EGGS
SERVES 6–12
Whether you are gathered around the TV or the tailgate, a plate of deviled eggs is a welcome sight. If you can’t find fresh tarragon, use fresh chervil or even fennel fronds in its place. To give the filling a more devilish profile, add a dash or two of Sriracha or other hot pepper sauce, then finish with a sprinkling of paprika or ground cayenne pepper.
6 large eggs, at room temperature
2 tablespoons mayonnaise?
2 teaspoons Dijon mustard?
1 teaspoon white wine vinegar
1 tablespoon drained and chopped capers or cornichon pickles, plus whole capers or chopped cornichons for garnish
1 tablespoon chopped fresh chives, plus more for garnish
1½ teaspoons chopped fresh tarragon
Kosher salt and freshly ground pepper
Gently place the eggs in a saucepan and add tepid water to cover by about 2 inches (5 cm). Bring to a boil over high heat, then reduce the heat to low and simmer, uncovered, for 10 minutes. Using a slotted spoon, transfer the eggs to a colander and place under cold running water until cool.
Carefully peel the eggs and cut in half lengthwise. Remove the yolks and put them in a small bowl. Place the whites, cavity side up, on a clean work surface or plate.
Add the mayonnaise, mustard, and vinegar to the bowl with the yolks. Using a fork, mash and mix to form a paste. Stir in the capers, chives, and tarragon. Season with salt and pepper. Spoon the yolk mixture back into the cavities of the egg whites, dividing it evenly and mounding it in the center. Alternatively, spoon the yolk mixture into a pastry bag fitted with a large plain or star tip and pipe the mixture into the whites.
Arrange the deviled eggs on a platter. Garnish with chives and more salt and pepper, dot with whole capers, and serve right away.
PACK TO GO I like to bring deviled eggs to a party or picnic—they are crowd-pleasers and easy to prepare—but I don’t find them appealing if they’ve been assembled too far in advance. Here’s my easy-to-transport solution: Hard-cook the eggs and make the filling ahead, then store the whites and filling in two separate zip-lock plastic bags. When I arrive at a party, I snip off the corner of the plastic bag holding the filling and pipe it into the whites.
MEATBALLS WITH ROMESCO SAUCE
SERVES 4–6
Romesco sauce—a punchier Spanish version of tomato sauce full of garlic, roasted peppers, and ground almonds—is a tasty partner to classic meatballs. Romesco is traditionally served at room temperature, but can be warmed as a toasty accompaniment to hot meatballs, or both can be served at room temperature.
Romesco sauce (see recipe)
FOR THE MEATBALLS
6 slices sandwich-style white bread, crusts removed
¾ cup (180 ml) whole milk
½ lb (250 g) ground pork
¼ lb (125 g) ground beef chuck (20 percent fat)
1 small white or yellow onion, finely chopped
¼ cup (⅓ oz/10 g) minced fresh flat-leaf parsley and/or dill
1 tablespoon dried oregano
¼ cup (1 oz/30 g) freshly grated Parmesan cheese
1 large egg, lightly beaten
Kosher salt and freshly ground pepper
Make the romesco sauce; set aside.
To make the meatballs, in a small bowl, soak the bread in the milk for 10 minutes, turning to moisten it evenly. Squeeze most of the milk from the bread and tear the bread into small pieces. In a large bowl, combine the bread, pork, beef, onion, parsley, oregano, Parmesan, egg, ½ teaspoon salt, and a good grinding of pepper. Blend with a fork, breaking up the ground meat, and then, with clean hands, mix thoroughly. Chill for 1 hour.
Line a rimmed baking sheet with parchment paper. Use an ice-cream scoop to form about 18 meatballs the size of golf balls, placing them on the prepared baking sheet. Chill again for 1 hour.
Preheat the broiler and place a rack about 3 inches (7.5 cm) from the heat source. Slide the baking sheet under the broiler and brown the meatballs, turning them once or twice with tongs, until golden brown and firm, 8–15 minutes. To test the meatballs, cut into one to make sure it is no longer pink at the center.
Serve the romesco sauce warm or at room temperature. To serve it warm, place the sauce in a bowl set over gently simmering water in a pan and cover, stirring occasionally, until warm, 3–4 minutes.
Serve the meatballs alongside the sauce for dipping, or transfer the meatballs to the warm sauce, cover, and cook for 5 minutes, turning the meatballs occasionally and spooning the sauce over the top. Serve right away.
CHICKEN TACO SALAD IN CRISPY TORTILLA BOWLS
SERVES 4
Homemade tortilla bowls are a snap to prepare and provide a crisp base for a colorful array of savory ingredients. Be generous when adding the cilantro dressing, as it adds a bright, piquant taste to the flavor-packed salad. You can substitute any other protein, such as skirt steak or shrimp, for the chicken.
4 (8-inch/20-cm) flour tortillas
3 tablespoons olive oil
3 boneless, skinless chicken thighs (about 1¼ lb/625 g total weight)
1½ teaspoons chili powder
Kosher salt and freshly ground pepper
Creamy Cilantro Dressing (see recipe)
1 head romaine lettuce, chopped
½ can (7½ oz/235 g) black beans, drained and rinsed
¾ cup (about 4 oz/125 g) cherry tomatoes, halved
1 ripe avocado, cubed
½ cup (2 oz/60 g) shredded Cheddar cheese
¼ cup (1 oz/30 g) diced red onion, optional
½ cup (4 oz/125 g) Roasted Tomato Salsa (see recipe) or store-bought salsa
Preheat the oven to 375°F (190°C).
Brush both sides of the tortillas with 2 tablespoons of the oil. Turn a 12-cup muffin pan upside down and nestle the tortillas between the cups to make four lopsided bowls. (They don’t have to be perfect.) Bake until golden brown and crispy, 10–12 minutes. Let them cool on the muffin pan and set aside.
Brush the chicken with the remaining 1 tablespoon oil and season with chili powder, salt, and pepper. Transfer to a baking sheet and bake until cooked through, about 22 minutes. Keep warm.
To assemble, toss the lettuce with cilantro dressing and divide among the 4 taco bowls. Top each with beans, tomatoes, avocado, cheese, and red onion, if using. Cut the chicken into bite-size pieces and add to the bowls. Finish with a generous dollop of salsa and serve.
HAM, CHEESE & SUN-DRIED TOMATO STROMBOLI
SERVES 4
A cousin to both the pizza and the calzone, a stromboli is basically a rolled pizza. It is easy to cut into slices and can be prepared a day ahead and gently reheated or served at room temperature—two sure-fire selling points for any cook who is planning a party menu.
1 ball Stromboli Dough (see recipe) or 1 round store-bought pizza dough
1½ tablespoons olive oil
1 cup (4 oz/125 g) shredded sharp Cheddar cheese
3 oz (90 g) sliced ham, chopped
¼ cup (2 oz/60 g) sun-dried tomatoes in oil, drained
¼ cup (¼ oz/8 g) fresh basil leaves
Kosher salt and freshly ground pepper
1 large egg, beaten with 1 tablespoon water
Make the stromboli dough. Cover with a clean kitchen towel and set aside.
Place a pizza stone in the oven and preheat to 450°F (230°C), letting the pizza stone heat for an additional 15–30 minutes without opening the oven door.
Roll out the dough to a 10-by-14-inch (25-by-35-cm) rectangle. Brush the dough with the oil and scatter the cheese over the top, leaving a 1-inch (2.5 cm) border on the short sides and a 3-inch (7.5-cm) border on the long side farthest away from you. Top the cheese with the ham, sun-dried tomatoes, and basil. Season with salt and pepper.
Fold the two uncovered short sides over the filling. Keeping the short sides folded, and beginning on the long end closest to you, tightly roll up the stromboli and pinch the edge to the side of the roll to seal it. Place the roll, seam side down, on a well-floured pizza peel. Brush the outside of the stromboli with the egg wash and, using the tip of a sharp knife, make a few slits every 2 inches (5 cm) down the length of the roll. Season with salt and pepper. Carefully transfer the stromboli to the pizza stone in the oven, keeping it seam side down. Bake until golden brown, 15–18 minutes. Transfer to a cutting board and let rest for 5 minutes before carefully slicing and serving.
FULLY LOADED POTATO SKINS
HELP YOURSELF
Set up a fan-friendly baked potato bar by setting out all the ingredients before your guests arrive. Find these variations on see recipe.
Pancetta & Cheddar Potato Skin
Caramelized Onion & Cheese Potato Skin
Tomato, Chives & Gruyère Potato Skin
A PERFECT PLATFORM
Russet potatoes make an appetizing canvas for a huge variety of toppings that range from sophisticated to sublimely simple.
Reuben Potato Skin
POTATO SKINS WITH CARAMELIZED ONIONS & CHEESE
SERVES 8
Stuffed potato skins are satisfying, easy to prepare, and can be filled with countless savory mixtures. Load the skins with this mix of creamy goat cheese and caramelized onions, or swap out the filling for any of the variations offered below.
8 russet potatoes (about 3 lb/1.5 kg total weight), scrubbed and patted dry
4 tablespoons (2 oz/60 g) butter, melted
FOR THE ONION & CHEESE FILLING
2 tablespoons olive oil
2 tablespoons butter
4 yellow onions, halved and thinly sliced
Kosher salt and freshly ground pepper
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme
6 oz (190 g) crumbled goat cheese
Preheat the oven to 450°F (230°C). Prick the potatoes all over with a fork, and place on a baking sheet. Bake until fork-tender, about 1 hour. Remove and let cool slightly, then cut in half lengthwise and remove the flesh, leaving ¼ inch (6 mm) around the perimeter. Reserve the potato flesh for another use.
Preheat the broiler. Place the potato skins in a single layer on a baking sheet and brush both sides with butter. Broil 4 minutes, turn over, and continue to broil until the edges are golden brown, about 4 minutes longer.
To make the filling, in a frying pan over high heat, warm the oil and butter. Add the onions, season with salt and pepper, and sauté, stirring often, until softened, about 8 minutes. Reduce the heat to low and continue to cook, stirring occasionally, until deep brown, about 20 minutes. Stir in the vinegar and thyme and cook for 10 minutes. Spoon the onions into the potato skins, then divide the goat cheese over the top. Return the filled skins to the broiler and cook just until the cheese is melted, about 4 minutes. Transfer to a platter and serve.
PANCETTA & CHEDDAR In a frying pan over medium heat, fry 10 oz (315 g) diced pancetta until crispy. Divide the pancetta, 3 chopped green onions, and 2 cups (8 oz/250 g) shredded Cheddar cheese among the skins.
TOMATO, CHIVES & GRUYÈRE Divide 6 diced Roma tomatoes, ¼ cup (⅓ oz/10 g) chopped fresh chives, and 2 cups (8 oz/250 g) shredded Gruyère cheese among the skins.
REUBEN Divide ¼ lb (125 g) sliced corned beef, 2 cups (16 oz/1 kg) sauerkraut, 1 cup (8 oz/250 g) Thousand Island dressing, and 8 halved slices Swiss cheese among the skins.
PULLED PORK SLIDERS
MAKES 10 SLIDERS
In the Carolinas, “real” barbecue is languidly cooked in a smoker with hickory wood, but more people likely make it this way in the oven. It takes awhile, but what a payoff: soft rolls piled high with barbecue sauce–slathered pork and homey coleslaw. See image on see recipe.
1 bone-in pork shoulder (about 7½ lb/3.75 kg)
2 teaspoons sweet paprika, preferably Hungarian or Spanish
¾ teaspoon dried thyme
¾ teaspoon dried oregano
Kosher salt and freshly ground black pepper
⅛ teaspoon cayenne pepper
2½ cups (625 ml) cider vinegar
1 yellow onion, chopped
5 cloves garlic, minced
¼ cup (2 oz/60 g) lightly packed golden brown sugar
¼ cup (60 g) Homemade Ketchup (see recipe) or store-bought ketchup
1 teaspoon red pepper flakes
⅓ cup (80 ml) canola oil
1 small head red or green cabbage, cored and shredded
10 soft slider buns, split
Place a rack in the lower third of the oven and preheat to 325°F (165°C). Cut the rind off the pork shoulder, leaving a thin layer of fat. Using a sharp knife, score the fat in a crosshatch pattern, creating 1-inch (2.5-cm) diamonds. In a small bowl, mix the paprika, thyme, oregano, 2 teaspoons salt, ½ teaspoon black pepper, and the cayenne. Sprinkle the mixture evenly over the pork and rub it in. Place the pork in a large Dutch oven and add ½ cup (125 ml) of the vinegar, the onion, and two-thirds of the garlic. Cover and bake, turning the pork every hour or so, until it is fork-tender and an instant-read thermometer inserted in the thickest part away from the bone registers at least 190°F (90°C), 5–6 hours.
Meanwhile, in a bowl, whisk together the remaining 2 cups (500 ml) vinegar, the remaining garlic, the brown sugar, ketchup, and pepper flakes. The sauce will be thin. Measure out ¼ cup (60 ml) sauce, then transfer the remaining sauce to a covered container and set aside at room temperature. In a bowl, whisk together the ¼ cup (60 ml) barbecue sauce and the oil. Add the cabbage and mix to coat evenly. Season with salt and pepper. Cover and refrigerate for at least 2 hours to allow the cabbage to soften and the flavors to blend.
When the pork is ready, transfer it to a carving board and tent with aluminum foil. Let rest for at least 20 minutes. Meanwhile, skim the fat from the cooking liquid, then boil the liquid over high heat until reduced to about ¾ cup (180 ml). Using 2 forks, pull the pork shoulder into shreds. (Once the pork has been pulled apart into large chunks, it may be easier to use a knife to help shred the meat.) Transfer to a serving bowl and moisten with the reduced cooking liquid. To serve, heap the pulled pork and a spoonful of the slaw onto the bottom half of each bun and cover with the bun top. Serve, passing the sauce on the side.
HANGER STEAK SLIDERS
MAKES 12 SLIDERS
Once known as the butcher’s tenderloin, hanger steak has a deep, rich flavor that holds its own alongside tart blue cheese and sweet onions. Layering this trio of ingredients on soft buns results in delicious sliders that will satisfy any crowd.
FOR THE BALSAMIC-MUSTARD MARINADE
¼ cup (60 ml) tamari or reduced-sodium soy sauce
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) balsamic vinegar
6 cloves garlic, finely minced or pressed
2 tablespoons whole-grain mustard
1 tablespoon Dijon mustard
1 tablespoon yellow or brown mustard seeds
2 teaspoons peeled and grated fresh ginger
Kosher salt and freshly ground pepper
4 hanger steaks, each about 6 oz (185 g)
Canola oil for brushing
1 tablespoon unsalted butter
2 sweet onions, thinly sliced
12 slider buns or sourdough rolls, split
¼ lb (125 g) blue cheese, crumbled
To make the marinade, in a small bowl, combine the tamari, olive oil, vinegar, garlic, mustards, mustard seeds, ginger, a pinch of salt, and 1 teaspoon pepper. You should have about ¾ cup (180 ml) marinade. Place the hanger steaks in a large lock-top plastic bag and pour in the marinade. Seal the bag closed, massage the marinade around the meat, and refrigerate overnight.
At least 30 minutes before grilling, remove the steaks from the refrigerator. Discard the marinade and pat the steaks dry with paper towels. Brush the steaks with canola oil.
Prepare a charcoal or gas grill for direct grilling over high heat. Brush and oil the grill grate.
In a sauté pan over low heat, melt the butter. Add the onions and cook slowly, stirring often, until they are tender and caramelized, about 20 minutes. Remove from the heat and keep warm. (If necessary, reheat just before serving.)
Place the steaks on the grill directly over the fire and cook, turning once, until nicely charred on both sides and barely firm to the touch, about 4 minutes per side for medium-rare or 6 minutes per side for medium. Transfer the steaks to a carving board and let rest for about 5 minutes. Meanwhile, put the buns, cut sides down, on the edge of the grill to toast for about 1 minute.
Thinly slice the steaks against the grain, capturing any released juices. Toss the sliced meat and juices together in a bowl. Divide the meat and juices evenly among the bun bottoms. Top with the cheese and then with the onions, dividing them both evenly. Cap with the bun tops and serve right away.
SOUTHWESTERN BUFFALO BURGER SLIDERS
MAKES 6 SLIDERS
Inspired by the famed green chile cheeseburgers of New Mexico, this adaptation uses ground buffalo instead of the traditional beef and spikes the mayonnaise with lime juice and chipotle chile. You can shape the burgers and refrigerate them up to several hours in advance so they are ready for the grill when it’s time to cook.
FOR THE CHIPOTLE MAYO
1 cup (250 ml) mayonnaise
1 chipotle chile in adobo sauce, chopped
2 tablespoons chopped fresh cilantro
Juice from ¼ lime
Kosher salt and freshly ground pepper
2 lb (1 kg) ground buffalo
Kosher salt and freshly ground pepper
½ cup (4 oz/125 g) chopped roasted green chiles, jarred or thawed frozen
6 slices Monterey jack cheese
6 slider rolls, split
6 thick tomato slices (optional)
To make the chipotle mayo, in a bowl, stir together the mayonnaise, chipotle chile, cilantro, and lime juice. Season with salt and pepper. Use right away, or store in an airtight container in the refrigerator for up to 1 week.
Prepare a charcoal or gas grill for direct grilling over high heat. Brush and oil the grill grate.
Divide the meat into 6 equal portions. Shape each portion into a patty about 1 inch (2.5 cm) thick, being careful not to compact the meat too much. Season on both sides with salt and pepper. Make a depression in the center of each patty with your thumb. Refrigerate the patties until the grill is ready.
Place the patties, indented side up, on the grill directly over the fire and cook until nicely charred on both sides, about 5 minutes per side. During the last 2 minutes of cooking, divide the green chiles evenly among the patties, arranging them on top, and then top each patty with a slice of cheese. Place the rolls, cut side down, along the edge of the grill and cover the grill. Grill until the cheese is melted and the rolls are lightly toasted.
Place the burgers on the roll bottoms and place the tops alongside. Serve with the chipotle mayo and the tomato slices, if using.
SLOPPY JOES
SERVES 4
These unfussy—and utterly satisfying—sandwiches are a perfect match for a sports-inspired gathering. The savory ground-beef filling gets extra flavor from a delicious combination of spices and ingredients. Double the recipe to feed a crowd.
1 tablespoon olive oil, if needed
1¼ lb (625 g) ground beef or ground turkey
2 tablespoons firmly packed golden brown sugar
2 tablespoons dried minced onion
1 teaspoon paprika
1 teaspoon chili powder
½ teaspoon garlic powder
1 can (15 oz/425 g) tomato sauce
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 teaspoons red wine vinegar
Kosher salt and freshly ground pepper
4 hamburger buns or brioche rolls, split
Place a large frying pan over medium-high heat. If you are using turkey, add the oil to the skillet to keep it from sticking. Add the meat and cook, using a wooden spoon to break it up into small pieces, until evenly cooked, 8–10 minutes. Reduce the heat to medium-low and add the brown sugar, onion, paprika, chili powder, and garlic powder. Cook, stirring, until blended, about 2 minutes.
Add the tomato sauce, tomato paste, Worcestershire sauce, and vinegar. Stir until well mixed. Bring to a boil over high heat. Immediately reduce the heat to medium-low and cook, stirring often to blend the flavors, about 5 minutes longer. Season with salt and pepper.
Place a bun bottom, cut side up, on each of 4 plates. Spoon an equal amount of the meat mixture over the buns, then cover with the bun tops. Serve hot.
KOREAN SHORT RIBS
SERVES 6
This restaurant classic is infused with a sultry blend of flavors. The ribs spend hardly any time on the grill, but they should marinate overnight. The salty, sweet, hot, tangy marinade and sweet-hot sauce also pair well with chicken and pork.
FOR THE SOY MARINADE
½ cup (125 ml) reduced-sodium soy sauce
¼ cup (2 oz/60 g) firmly packed golden brown sugar
2 tablespoons rice vinegar
2 tablespoons Asian sesame oil
2 tablespoons minced garlic
1 tablespoon peeled and finely chopped fresh ginger
1 tablespoon ketchup
1 teaspoon red pepper flakes
5 lb (2.5 kg) flanken-cut beef short ribs, prepared by your butcher
FOR THE ASIAN-STYLE BARBECUE SAUCE
¼ cup (60 ml) hoisin sauce
¼ cup (60 ml) sweet-hot pepper sauce
2 tablespoons mirin
1 tablespoon Asian sesame oil
To make the marinade, in a large bowl, combine the soy sauce, brown sugar, vinegar, sesame oil, garlic, ginger, ketchup, and pepper flakes and whisk to dissolve the sugar.
Place the ribs in a large lock-top plastic bag and pour in the marinade. Seal the bag closed, massage the marinade around the ribs, and refrigerate overnight. Be sure to turn the bag over several times while the ribs are marinating.
To make the barbecue sauce, in a bowl, whisk together the hoisin sauce, pepper sauce, mirin, sesame oil, and ¼ cup (60 ml) water. Taste and adjust the seasoning with more sesame oil, if desired. You should have about 1 cup (250 ml). Use right away, or store in an airtight container in the refrigerator for up to 2 months. Bring to room temperature before using.
Prepare a charcoal or gas grill for direct grilling over high heat. Brush and oil the grill grate.
Remove the ribs from the marinade and discard the marinade. Pat the ribs dry with paper towels. Place the ribs on the grill directly over the fire and cook, turning once, until medium, 6–8 minutes total. During the last 2 minutes of cooking, brush the ribs with some of the barbecue sauce. Transfer the ribs to a platter and let rest for 5–10 minutes. Serve with the remaining barbecue sauce on the side.
BARBECUED BABY BACK RIBS
SERVES 4
Most die-hard sports fans consider sweet-hot baby back ribs de rigueur at any game-day get-together. Hickory, oak, or maple wood chips are a good choice with pork, or you can opt for a sweeter fruit wood, such as cherry or peach. Be sure to set out a big stack of napkins alongside the platter of ribs.
2 racks baby back ribs, about 3 lb (1.5 kg) each
2–3 tablespoons mustard of choice
All-Purpose BBQ Rub (see recipe)
2 cups (500 g) Classic BBQ Sauce (see recipe) or store-bought barbecue sauce
2 tablespoons honey
Preheat the oven to 250°F (120°C). Remove the membrane from the back of each rack and trim off any excess fat. Brush with the mustard and sprinkle the rub on both sides of the racks. Gently pat the rub into the mustard. Place the ribs, side by side, on a large piece of aluminum foil and loosely wrap the ribs. Set on a rimmed baking sheet. Unwrap one corner and pour in ¼ cup (60 ml) water; reseal the package. Bake the ribs for 1 hour.
Prepare a charcoal or gas grill for indirect grilling over medium-low heat; the temperature of the grill should be 300°–350°F (150°–180°C). If using charcoal, bank the lit coals on either side of the grill bed, leaving a strip in the center without heat. Place a drip pan in the center and fill with water. If using gas, turn off one or more burners to create a cooler zone. Brush and oil the grill grate.
Remove the ribs from the oven. Unwrap the ribs and discard the foil. Place the ribs, meat sides down, on the grill over the indirect-heat area, cover the grill, and cook for 1 hour.
If using a charcoal grill, light some coals in a charcoal chimney to raise the temperature of the fire to medium (about 375°F/190°C). Uncover the grill and add the hot coals. If using a gas grill, uncover the grill and raise the heat to medium. Move the ribs, meat side down, to the direct-heat area of the grill and brush with the BBQ sauce. Cook for 5 minutes, then turn the ribs and brush the bone sides with sauce. Continue to cook for 20 minutes, turning and basting with sauce every 5 minutes. On the last turn, drizzle the honey on the meaty side of the racks.
Transfer the racks to a carving board and let rest for 10 minutes. Cut the racks into individual ribs, pile them on a platter, and serve with the remaining sauce.
DRINKS FOR A CROWD
POUR FROM PITCHERS
Refreshing cocktails mixed ahead of time and served from pitchers make it easy to get a cold drink into the hands of your guests quickly.
Bloody Mary
Greyhound
MIX IN FRESH HERBS
Ginger Shandy
For small casual gatherings, keep bar options simple and serve beer, chilled white wine, and one fun cocktail; for a bigger crowd, add in red wine and another cocktail choice.
Mint Mojito
BLOODY MARY
SERVES 6
1 lemon, halved
4 cups (1 l) tomato juice
2 teaspoons freshly grated horseradish
2 teaspoons A1 Steak Sauce or Worcestershire sauce
2 teaspoons celery salt?
1 teaspoon cayenne pepper
½ teaspoon paprika
Freshly ground black pepper
2 cups (500 ml) vodka
Ice cubes?
6 celery ribs with leaves
6 long, thin radish slices
Squeeze the juice from the lemon halves into a large pitcher. Add the tomato juice, horseradish, A1 sauce, celery salt, cayenne, paprika, and a few grinds of black pepper and stir until thoroughly combined. Add the vodka and stir to combine.
Fill 6 rocks glasses or tumblers with ice and pour the vodka mixture over the ice, dividing it evenly. Garnish with the celery ribs and radish slices and serve.
MICHELADA
SERVES 4
1 tablespoon plus 1 teaspoon coarse sea salt
2 teaspoons chile powder
5 limes
4 bottles (12 fl oz/375 ml each) Mexican beer, such as Dos Equis or Pacifico
4 teaspoons Worcestershire sauce
Hot pepper sauce to taste
Ice cubes
Spread the salt and chile powder on a small, flat plate. Cut 1 lime into 4 wedges. Moisten the rims of 4 tall glasses or tumblers with a lime wedge and dip each rim into the chile salt to coat it evenly. Save the lime wedges for garnish. Juice the remaining 4 limes; you should have about ½ cup (125 ml) of lime juice. In a pitcher, gently stir together the lime juice, beer, Worcestershire sauce, and a shot of hot pepper sauce. Fill the glasses with ice cubes. Pour the michelada into the glasses, garnish each with a lime wedge, and serve.
GREYHOUND
SERVES 4
1½ cups (375 ml) fresh grapefruit juice
1 cup (250 ml) vodka
Ice cubes
4 thinly sliced grapefruit wheels
In a pitcher, combine the grapefruit juice and vodka. Fill 4 highball glasses or tumblers with ice and pour the grapefruit mixture over the ice, dividing it evenly. Garnish each glass with a grapefruit slice and serve.
RAMOS GIN FIZZ
SERVES 4
1 cup (250 ml) gin
3 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
3 tablespoons sugar
4 pasteurized egg whites
3 tablespoons heavy cream
Orange flower water
3 cups (1 lb/500 g) crushed ice
1⅓ cups (325 ml) club soda
Freshly grated nutmeg or lemon twists for garnish (optional)
In a blender, combine the gin, lemon juice, lime juice, sugar, egg whites, and cream with a splash of orange flower water and the crushed ice. Blend until frothy, about 1 minute.
Divide among 4 highball glasses. Top each one with an equal amount of the club soda. Garnish with nutmeg or lemon, if desired.
MINT MOJITO
SERVES 4
Leaves from 1 bunch fresh mint, plus 4 sprigs for garnish
1 tablespoon simple syrup
½ cup (125 ml) fresh lime juice
1 cup (250 ml) golden rum
Crushed ice
4 lime wheels for garnish
In a pitcher, combine the mint leaves, simple syrup, and lime juice and muddle until the mint is broken up. Add the rum and stir until well mixed. Fill 4 highball glasses with ice. Pour the mojito into the glasses, dividing it evenly. Garnish each glass with a lime wheel and a mint sprig and serve.
GINGER SHANDY
SERVES 4
3 bottles (330 ml each) chilled Hoegaarden beer
1 bottle (12 fl oz/375 ml) chilled ginger beer
1 thinly sliced lemon
Fresh mint sprigs
Crushed ice
In a large pitcher, combine the Hoegaarden beer with the ginger beer. Stir in half of the lemon slices and mint sprigs to taste. Fill 4 tall glasses with ice. Add the remaining lemon slices to the glasses and pour in the shandy, dividing it evenly. Garnish each drink with a mint sprig and serve.
TEXAS BEEF CHILI
SERVES 8
Authentic Lone Star–style chili is all about meat—beef only—and heaps of ancho chile powder, with the true Texan cook eschewing the beans found in chili pots elsewhere in the country. You can make the chili up to 3 days in advance, which leaves you time to bake up some corn bread before the day of the game.
2 teaspoons whole cumin seeds
¼ cup (1 oz/30 g) ancho chile powder
1 tablespoon Spanish smoked paprika
2 teaspoons dried oregano
4 lb (2 kg) boneless beef chuck roast
Kosher salt and freshly ground pepper
3 tablespoons olive oil
1 large yellow onion, chopped
1 jalapeño chile, seeded and chopped
1 large red bell pepper, seeded and chopped
4 cloves garlic, chopped
1 bottle (12 oz/375 ml) lager beer
1 cup (250 ml) beef broth or water
2 tablespoons yellow cornmeal
Shredded Cheddar cheese, chopped red onions, sour cream, and minced jalapeño chiles for serving
Heat a frying pan over medium heat. Add the cumin seeds and heat, stirring often, until toasted (you may see a wisp of smoke), about 1 minute. Transfer to a mortar and finely grind with a pestle (or use a spice grinder). Transfer to a bowl and add the chile powder, paprika, and oregano. Mix well and set aside.
Cut the beef into ½-inch (12-mm) cubes. Season with salt and pepper. In a Dutch oven or heavy-bottomed pot over medium-high heat, warm 2 tablespoons of the oil. In batches to avoid crowding, add the beef cubes and cook, turning occasionally, until browned, about 5 minutes per batch. Transfer to a plate.
Add the remaining 1 tablespoon oil to the pot. Add the onion, jalapeño, bell pepper, and garlic and reduce the heat to medium. Cover and cook, stirring occasionally, until the onion softens, about 5 minutes. Uncover, add the spice mixture, and stir well for 30 seconds. Stir in the beer and broth. Return the beef to the pot, cover, and reduce the heat to low. Simmer until the beef is fork-tender, 1½–2 hours.
Remove the chili from the heat and let stand for 5 minutes. Skim off any fat that rises to the surface. Return the pot to medium heat and bring to a simmer. Transfer about ½ cup (125 ml) of the cooking liquid to a small bowl, add the cornmeal, and whisk well. Stir into the chili and cook until lightly thickened, about 1 minute.
Season to taste with salt and pepper. Spoon the chili into warmed bowls and serve hot, with bowls of Cheddar, onions, sour cream, and jalapeños on the side for sprinkling on top.
CHEDDAR, BACON & TOMATO PANINI
MAKES 2 PANINI
A grilled cheese sandwich, with its crunchy exterior and melting center, is comfort food at its best. Since it’s composed of just a few simple ingredients, seek out good-quality farmhouse Cheddar, applewood-smoked bacon, and the juiciest tomatoes you can find.
4 thick-cut slices applewood-smoked bacon, halved crosswise
4 slices country-style bread
¼ lb (125 g) sharp farmhouse Cheddar cheese, thinly sliced
4 thick slices ripe tomato, drained on paper towels
2 tablespoons unsalted butter, at room temperature
In a large frying pan over medium heat, fry the bacon until crisp and brown, about 8 minutes. Transfer to paper towels to drain. Discard the fat in the pan.
Lay two of the bread slices on a work surface and top each with one-fourth of the cheese, 2 slices of tomato, half of the bacon, and the remaining cheese. Top with the remaining two bread slices. Spread the top and bottom of each sandwich with ½ tablespoon of the butter.
Return the frying pan to medium heat. Add the sandwiches. Place a flat lid or a heatproof plate on the sandwiches to weight them down. Cook until the undersides are golden brown and the cheese starts to melt, about 2 minutes. Flip the sandwiches, weight them down with the lid, and brown the other sides, about 2 minutes longer. Cut each sandwich in half (or quarters) and serve right away.
MACARONI & CHEESE CUPS
SERVES 12
Pull this grown-up mac and cheese from the oven—bubbling hot with its gooey sauce of fontina and Cheddar and its buttery crown of crisp bread crumbs—and you’ll never return to store-bought. Bake it in individual ramekins or a full-size baking dish.
7 tablespoons (3½ oz/105 g) unsalted butter, plus more for the baking dish
1 clove garlic, minced
1½ cups (3 oz/90 g) coarse fresh bread crumbs
Kosher salt and freshly ground pepper
1 pound (500 g) elbow macaroni, penne, ziti, or mostaccioli
¼ cup (1½ oz/45 g) all-purpose flour
3 cups (750 ml) whole milk, warmed
2 cups (8 oz/250 g) shredded sharp Cheddar cheese
2 cups (8 oz/250 g) shredded fontina cheese
½ teaspoon dry mustard
In a large frying pan, melt 3 tablespoons of the butter over medium-low heat. Add the garlic and cook, stirring frequently, until tender but not browned, about 3 minutes. Add the bread crumbs and stir until coated with butter. Set aside.
Preheat the oven to 350°F (180°C). Butter twelve 6-oz (180-ml) ramekins or a shallow 3-quart (3-l) baking dish.
Bring a large pot of lightly salted water to a boil over high heat. Add the macaroni and stir occasionally until the water returns to a boil. Cook according to the package directions until not quite al dente. (The macaroni will cook again in the oven, so do not overcook it now.) Drain well and set aside.
Add the remaining 4 tablespoons (2 oz/60 g) butter to the pot used for the pasta and melt over medium heat. Whisk in the flour. Reduce the heat to medium-low and let bubble for 1 minute without browning. Gradually whisk in the milk, raise the heat to medium, and bring to a boil, whisking frequently. Remove from the heat and stir in the cheeses along with the mustard. Season with salt and pepper. Stir in the pasta. Spread in the prepared ramekins or baking dish and sprinkle evenly with the buttered bread crumbs.
Bake until the crumbs are browned and the sauce is bubbling, about 20 minutes. Let cool for 5 minutes, then serve hot.