Every “southern tip of S-America” BBQ is being kicked off with a choripan … (choripan in right hand, vino tinto in the left)
those - often outclass the carne asada …
.
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best thing of those BBQs … you know you are in for 8+ hours of eating …
That looks fabulous!
Take equal parts chopped cooked bacon, chopped walnuts, fine chopped onion, and shredded cheddar cheese. Bind together with mayo.
Put spoonfuls onto squares of standard white bread (eg Pepperidge farm) with crusts removed, bake at 350 for 12-15 minutes.
Not sure what they’re called but they are always a hit
Those look fantastic but are they apps?
Not that I care much, I want one.
If you can find Heinz Chili Sauce, use it instead of ketchup in your recipe. It’s like their ketchup, but less sweet. Makes great cocktail sauce.
No, I was referring to the Somebody Somewhere St. Louis Sushi. It’s a special variation!
Yeah, we use Heinz Chili Sauce for those “dump something on a block of Philly cream cheese” things.
Note: avoid avoid avoid “Louisiana” brand cocktail sauce.
Normally I mix my own cocktail sauce containing ketchup and a liberal amount of ground horseradish root. I made the mistake at the supermarket of being tempted to try a small bottle of the “Louisiana” stuff which listed horseradish in its ingredients. They must’ve just exposed the contents to a photo of a horseradish root, for the sauce was disgustingly sweet with no discernible horseradish bite.
Blurgh.
Homeopathic horseradish, says I, nodding sagely. See my earlier comments about cocktail sauces that taste like sweeter ketchup and that’s all you can detect.
I work at a restaurant local pizza joint, and New Year’s Eve is our busiest night. By tradition, the manager brings in snacks to feed the crew, cuz it’s “all hands on deck” that night and nobody really has time to eat properly amidst the chaos.
Last year (my first NYE there) she brought in the grape jelly meatballs, and I was SO EXCITED.
I just asked her tonight if she was for sure making them again, and was reassured that she would, in fact, have them ready.
I told her semi-seriously that those - and her taco eggrolls - are the only reason I’ll be showing up that night.
(Before anyone asks …
Fuck if I can remember the details of the taco eggroll, I managed to snag one a year ago and the details have been lost to the misty haze of my trash can memory.
I just remember it being delishush.
Will report back with details after the NYE. Someone, remind me?)
The recipe I’ve had, and it’s actually very good, was meatballs in half grape jelly and half chili sauce. I don’t know who came up with it, either. I think it’s also one of those things where using certain brands is absolutely necessary or it won’t come out right.
I used to live in a place where a farmer’s market vendor sold duck eggs. They’re much yolkier than a hen’s egg, and the shells are rubbery and harder to crack.
I have also heard of people using avocado in deviled eggs. Those sound like something that probably tastes MUCH better than it looks.
in the sense of “thats not an appetizer … THAT is an appetizer”,
its job is to get the GI juices flowing and prepare your body for what is coming - so yes … mind you, we are talking countryside BBQ scenario, here
what might throw you off is the fact that is by no means a petite bouche.
Yeah, I originally said BBQ sauce, but I believe the canonical ingredient is Heinz brand chili sauce with the jelly. And yes, in a subsequent post I did admit it was actually pretty good, but I was trying to think of a “worst appetizer” and never having met an appetizer I didn’t like, that was the best, as in worst, I could come up with. It’s worse in concept than in reality.
Do you have a recipe you will share with us? (please say yes)
well, to be honest, there isn’t much of a recipe to it …
you take a bbq’d “chorizo” (a spicy bratwurst) and put it into a crunchy piece of white bread (think: baguette)
and then you add the:
chimichurri (argentine), pebre (chilean) or pico-de-gallo (elsewhere?) … which is basically all the same thing (with minor local colorite) just finely chopped tomatoes/onions/cilantro-leaves/sometimes a bit of avocado to make it creamier and merkén (smoked hot pepper flakes)…
best if you only use 1/2 of the chorizo (sliced lenthwise) - to make for easier eating (things won’t fall apart as easily)
traditionally people dig the soft part of the baguette out to make space for the corizo and throw the soft bread to the dogs …
I always had a thing for sausage cheese balls. It’s a classic from the 60s/70s. When I make them for office parties the older people all love them.
Yesterday Mrs. Solost just happened to make her signature app / snack / side dish that I love: a spicy Asian-style edamame.
I will share the recipe:
Ingredients- soybeans in the pod, red chili pepper flakes (or, a heaping spoonful or two of chili crisp would work very well), soy sauce, garlic finely minced or run though a garlic press, peanut oil. Other things can be added depending on how creative you want to get. Minced fresh ginger would be good. Maybe a couple drops of toasted sesame oil to finish after cooking it.
Add all ingredients to a pan (soybeans stay in the pod) and cook covered, stirring occasionally, until the sauce thickens enough to stick to and coat the soybean pods.
The edamame is consumed by holding a pod at one end and raking the pod through one’s teeth, pulling the beans out of the pod and getting the flavors from the outside of the pod, then discarding the pod part. See if you have enough self-control to not eat the entire batch at once.
Hey, I have a couple of hard-boiled eggs that need eating, and some guacamole on hand. That gives me an idea…
Never made it, but have been told Heinz chili sauce is mandatory for grape meatballs. Don’t know nothin’ about no stirring. Not a creature was stirring, not even a mouse.
I’ve never made or eaten that meatballs in chili sauce and grape jelly thing but wonder about the idea of not stirring. It seems that the ingredients wouldn’t be mixed. Or is that the idea?