With the World Series about to begin and football season in full swing, we asked two well-regarded chefs to share tips for serving game time bites. Whether you're tailgating or throwing a party at home, score some points with a few quick-snack recipes.
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Kerry Saretsky: Franglais: Sausage en Croûte with Fennel
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Zucchini Chips
Zucchini
1/2 c. flour
paprika, salt and black pepper to taste
Olive Oil
Heat enough Olive Oil in a pan to fry (about 1/4-1/2 inch deep)
Mix together the flour, paprika, salt and black pepper in a bowl. Slice the zucchini in thin strips. (To do this, I used a veggie peeler!) dredge in the flour mix. Because of the natural moisture, you do not need an egg wash to do this. Drop in the oil, fry until lightly golden (about 2 minutes). Flip, fry for about 1 minute.
A little salt, and voila. They are supurb.
Classic, simple, satisfying served with grapes to cool off if you use hot sausage. Portable too.
1 pound ground pork sausage
2 cups biscuit baking mix
1 pound sharp Cheddar cheese, shredded
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine sausage, biscuit baking mix and cheese. Form into walnut size balls and place on baking sheets.
3. Bake in preheated oven for 10 minutes, until golden brown.
http://www.amazingribs.com/recipes/hot_dogs_and_sausages/wisconsin_brat_tub.html
http://www.chili-everyway.com/cream-cheese-dips.html
When I think game time, I think sausages, steak tip sandwiches, Quesadillas, maybe some meatballs, and a platter of cold cuts cheeses and antipasto.
Call me a silly traditionalist. Oh well. ;)
Those summer rolls do look awful good though.
I can't believe I admitted that. ;-)