And the winning continues..
Reuben Balls (big ones obvi) with Thousand Island Dressing
Makes about 30 golf ball-size meatballs
First off, you could make your own but then your just an asshole with something to prove so just buy a good bottle of Thousand Island dressing.
1 lb. corned beef, finely diced
1 lb. ground pork
1¼ c. chopped sauerkraut (squeezed to remove as much liquid as possible)
¾ lb. Swiss cheese, grated with a large box grater
1 tsp. salt
1 tsp. caraway seeds
2 slices rye bread, finely diced
2 tbsp. olive oil
1. Preheat oven to 450°. Combine all ingredients except olive oil in a large mixing bowl and mix by hand until thoroughly blended.
2. Drizzle olive oil into a large baking dish (9 by 13 inches), coating the entire surface evenly (use your hand to spread the oil).
3. Roll the mixture into round 1½-inch meatballs, making sure to pack the meat firmly.
4. Place meatballs into the oiled baking dish so they are lined up evenly in rows and each is touching its four neighbors in the grid.
5. Roast meatballs in oven until firm and cooked through, about 22 minutes.
6. Allow meatballs to cool for 5 minutes before removing from the tray.
7. Serve with Thousand Island dressing.
Crabmeat and White Truffle Deviled Eggs
24 lg. eggs, boiled, peeled, and cut in half lengthwise
½ c. white vinegar
1 lb. claw crabmeat, cleaned (save 4 oz. for garnish)
1½ c. sour cream
½ lb. butter
2 oz. Dijon mustard
2 tbsp. Creole seasoning
2 lemons, juiced and zested
1 tbsp. white truffle oil
6 tbsp. chives, snipped
1. Place eggs in a pot, cover with water and add vinegar. Bring to a boil and cook 8-10 minutes.
2. Remove from heat and run cold water over the eggs until they are cold all the way though.
3. Peel and cut in half. Remove yolks and set aside.
4. In a food processor, mix crabmeat, yolks, sour cream, butter, mustard, Creole seasoning, lemon juice, zest, and truffle oil until smooth.
5. Fold in 4 tbsp. chives.6. Using a pastry bag and star tip, pipe the mix back into the egg halves.
7. Garnish with saved lump crab and leftover chives.
Bomb ass Crab Dip- served cold
Serves ten to fifteen
1 lb. Jonah or peekytoe jumbo lump crabmeat
4 shallots, diced
2 roasted red peppers, seeded and diced
2 roasted poblano peppers, seeded and diced
½ tbsp. chopped tarragon
½ tbsp. chopped chives
½ tbsp. chopped chervil
½ c. creme fraiche
½ tbsp. Dijon mustard
1 tsp. Old Bay Seasoning
1 tbsp. champagne vinegar or white wine vinegar
Salt and pepper to taste
1. Combine all ingredients and take care not to overmix.
2. Serve with crackers and beer.