See some items from the menu and make these recipes for your next party!
Bruschetta – We used Udi’s Bread for the base, brushed with olive oil and sprinkled with garlic powder, Udi’s was perfect!
1 pound fresh tomatoes, diced
3 ounces onions, diced
¼ cup fresh basil, chopped
1 tablespoon garlic, minced
½ cup extra-virgin olive oil
Kosher salt to taste
ground pepper to taste
4 slices rice bread, toasted
½ teaspoon granulated garlic
Preheat broiler to 350°F.
Brush bread with extra virgin olive oil, sprinkle with granulated garlic and bake for 5 minutes on each side. Set aside.
In a large bowl, mix all remaining ingredients.
Quarter bread slices and spread tomato mixture over bread slices.
Barbeque Pulled Pork topped with caramelized Onion Grenadine Jam
1 tablespoon canola oil
4 pounds pork shoulder
1 jalapeno, seeds removed, chopped fine
4 cloves garlic, minced
2 bay leaves
1 tablespoon cumin
1 onion, quartered
1 tablespoon Kosher salt
1 teaspoon ground black pepper
1 tablespoon paprika
2 cups chicken stock
Water as needed
Heat a large saute pan over medium high heat. Add canola oil and heat another minute.
Salt and pepper pork shoulder and put in pan to brown on all sides.
Add all other ingredients up to and including chicken stock to crock pot or large stock pot.
Add pork shoulder to liquid mixture and add water until pork shoulder is nearly covered.
Cook on medium low heat for 4 hours or until meat easily falls apart; use two forks holding them point side down and pull meat apart.
Remove pork from juices and cover with barbeque sauce.
Top on Udi’s bread and garnish with caramelized onion grenadine jam.
Onion and Grenadine Jam
1 ounce of butter or canola oil
1½ pounds onion, sliced thin
¾ cups sugar
1 teaspoon black pepper
½ teaspoon kosher salt
½ cup red wine vinegar
1 cup Merlot
1 ounce grenadine
Heat butter or canola oil over medium heat.
Add onions and sweat until soft and translucent.
Add sugar, kosher salt and pepper and cook until completely dissolved.
Add vinegar, merlot and grenadine.
Simmer until onions are glazed with liquid mixture.
Serve at room temperature.
Potato Dauphinois – CONTAINS DAIRY
1 clove garlic, crushed lightly
1 teaspoon butter
2 russet potatoes, sliced very thin
½ cup cream
2 ounces gruyere cheese, grated
kosher salt to taste
ground black pepper to taste
Preheat oven to 375°F.
In a pie tin, rub crushed garlic and butter all around coating thoroughly.
Layer potatoes in bottom of pan in spiral formation until bottom is covered.
Sprinkle kosher salt, black pepper and gruyere cheese over layer of potatoes and repeat 3 times.
Bring cream to a boil in a sauce pan and pour over potato mixture.
Cook in oven until you can easily slide knife thru potatoes, if mixture browns on top before potatoes are cooked through, place foil over potatoes to finish.
I’d also like to mention the huge Cupcake tower provided by the folks at SWIRLZ Cupcakes was a hit with everyone at the party.
Next up: See how we used the crusts from the Udi’s bread we used for the bruschetta, a delicious way to use every part of the loaf!