Tasty bites of this and that for winter gatherings
Let your appetizers shine this winter. Who can resist incredible little edibles to swallow in a bite?
Any way you look at it, says Jim Bologna, executive chef at the Townsend Hotel in Detroit, serving appetizers allows you to have a more free-flowing party. “A sit-down dinner is a bit more formal. With appetizers, all you want to do is sit back and enjoy your guests.”
So let’s gather and nosh!
It’s time to celebrate with the annual selection of fast and fabulous appetizers. This year, we’re featuring six easy and pleasing appetizers that go together with a few steps or minimal prep work. Turn inside for the scoop on three dips with three serving suggestions. And there you have it, 12 options to delight your guests.
Pasilla-marinated flank steak skewersMakes: 16 / Preparation time: 45 minutes / Total time: 1 hour
You can do this recipe in several stages and make it in advance because you can serve it hot or at room temperature. Figure about 1 ounce of meat per skewer. Any dried chili will work for this recipe.
For skewers:
6-inch skewers, about 16 or more as needed
1 flank or flat-iron steak, at least 1 pound
For marinade:
12 garlic cloves, peeled
½ cup vegetable oil
6 (about 2 ounces total) dried pasilla chilies, stemmed, seeded and torn into flat pieces
1 cup hot water (reserved from chilies)
2 teaspoons dried oregano, preferably Mexican
1 teaspoon freshly ground black pepper
1 teaspoon cumin
1 cup honey
6 tablespoons white balsamic vinegar
For serving:
Pasilla Sauce (recipe below)
Soak skewers in water for 10 minutes before threading the meat.
Slice steak against the grain into ¼- to ½-inch-thick slices. (Freezing the steak for about 20 minutes first will make this easier.)
Weave one piece of meat (about 1 ounce portion) onto each skewer. Place the skewers, meat end down, into a small bowl. Set aside.
Flank Steak Stuffed - News
Pasilla marinated flank steak (from left), bacon-wrapped shrimp, ham and cheese mini quiche, yakitori chicken, crab-stuffed mushroom caps, and herbed cheese crostini with smoked salmon (center) can all help make a winter gathering tasty.
For example, it offers a meal-worthy Green Mango Salad ($9.50), laden with shredded green mango, celery, carrot, bell peppers and cucumbers tossed in lemon sauce and topped with seared flank steak, mint and basil, served with the house lemongrass fish
PHO HOA RESTAURANT 1308 Manhattan Blvd., Harvey, 302-2094 Order traditional pho topped with a choice of rare steak, well-done flank steak, brisket, tenderloin, chicken, shrimp or tripe. Get char-grilled pork on top of a vermicelli bowl filled with
The Stripper ($7.95, 8 pieces) delights with strips of beef flank steak, wasabi mayo, fresh scallion ribbons and house sweet sauce. Our server cautioned us about the Magneto ($6.95, 5 pieces)--tempura asparagus, cucumber, avocado, scallions, ponzu,
MATTHEW MEAD / Associated Press file By Staff Reports February is filled with football food, Valentine's Day dinner and Cajun specialties at area cooking classes. Super Bowl Food XLVI: Jalapeno poppers, oven-grilled baby back ribs, sweet-and-hot Asian
Red Wine–Marinated Flank Steak Stuffed With Wild Rice
Wild rice is assertive, requiring other strong flavors to temper its influence. In this recipe the balance comes from the red wine brine, redolent with fruit, rosemary, and olive oil, permeating the flesh of the meat. Because wild rice can take a while to cook, you can streamline the recipe by boiling the rice and preparing the stuffing while the steak is marinating.
THE GRILL Using a sharp, thin-bladed knife, cut a slit along the long, narrow edge of the steak. Keep the blade parallel to the steak, and work the knife into the center of the steak, opening up a pocket from one end of the steak to the other. Try to make the pocket as centered as possible, and at all costs do not cut through to the surface.
DIRECTIONS 4. Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the onion and celery and sauté until tender, 3 to 4 minutes. Add the garlic, rosemary, and tomato, and cook until the tomato loses its raw look, about 3 minutes. Stir into the rice after it is cooked and drained, and adjust the seasoning with salt and pepper.
Stuffed flank steak on its way to the oven! 
Today's Special:
Friday, February 10, 2012
Stuffed Flank Steak with Chipotle Sauce, Mashers & Veggies ...14
soo my brother ate a whole stuffed flank steak, he weighed eight pounds more than he did this morning after dinner...Happy Birthday mom! ha
Flank Steak. Orzo Stuffed Peppers. Ooohhh....Seafood Gumbo over rice. Thali of India. You are getting very sleepy.........
Din Dew: Achiote Marinatd Flank Steak, Grilled Chix w/Avocado Citrus Sauce, Shrimp Stuffed Sole, VG Mushrm Barley Cass, VM Tofu Tikka Masala