Hosting on New Year's Eve? Try These Houston Restaurant-Inspired Party Foods
|Photo by Jon Tran|
|This will make guests happy. Period.|
The Inspiration: the breakfast klub
Our miniature version of the breakfast klub's famous wings and waffles makes the perfect post-midnight snack. All you'll need is a waffle iron and this recipe. For true breakfast klub flavor, pick up a jar of their signature seasoning.
Once the waffle is cooked, cut it into quarters and top each with a wing and a sliced strawberry. Secure each loaded mini waffle with a toothpick, then sprinkle with powdered sugar and serve on a platter with warm maple syrup.
Caramelized Beef Sliders w/ Sriracha Rémoulade
The Inspiration: Reef
Bryan Caswell's caramelized-onion-smothered sliders at Reef are some of the best in the city, so you'll most definitely want to make them for your party.
Start by cooking a few sliced yellow onions over low heat in a skillet with olive oil and butter. Sprinkle with salt and a pinch of sugar and cook low and slow until deeply caramelized. Allow them to develop a deep golden color before fussing with them.
Next, sprinkle sea salt onto the tops of pre-baked dinner rolls, then bake until golden brown and cooked through. When ready to serve, slice those babies open, brush the inside with butter and lightly griddle until a golden crust forms.
Meanwhile, prepare Sriracha rémoulade by mixing 3 parts mayonnaise with 1 part Sriracha (add more if you like spice). Finish with a squeeze of fresh lemon juice and freshly ground black pepper.
Finally, heavily season good-quality beef (get at least 20 percent fat, though 30 percent would be juicier --the diet starts on Wednesday, right?) with kosher salt and freshly ground black pepper and shape into bun-sized patties. Press your thumb into the middle of each patty and griddle, flipping once until medium-rare.
Build the sliders and serve on a platter with a bowl of sriracha rémoulade.
Wild Hogs in a Blanket
Photo by Brooke Viggiano Our wild-hogs-in-a-blanket are inspired by this guy from Moon Tower Inn.
The Inspiration: Moon Tower Inn
We took a page from the books of our favorite game dog and brew joint, Moon Tower Inn, to create these bite-size takes on the classic pig in a blanket.
Use crescent dough to wrap up bite-size pieces of precooked game sausages like wild boar, venison and duck with toppings like sliced jalapeños, feta cheese, dried cherries, pickled red onions and creole mustard.
Special bonus: The sriracha rémoulade from Reef's sliders will double as a killer dipping sauce.
Happy New Year!