Holiday Recipes For Your Party

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(credit: Thinkstock)

(credit: Thinkstock)

Adam Estrem joined Liz Collin Friday when she filled in for Chad. Here are those recipes Adam mentioned.

Goat Cheese Crostini with Caramelized OnionsServes 12-14

1 loaf of French Bread – cut in 1/4inch slices
1 8oz package of fresh goat cheese (chevre)
Small bunch of Basil (enough for 1 leaf per crostini)
Small bunch of arugula (enough for 1 leaf per crostini)
1 Large yellow or sweet onion – sliced thin
4 tbsp of good aged balsamic vinegar
Extra Virgin olive oil
Small bottle of truffle oil
Sea Salt
Fresh ground black pepper

Preheat oven to 425. Slice bread and arrange on cookie sheet. Drizzle a little oil on each piece of bread and bake for 10-15min or until slightly toasted. Pull out toasted bread and allow to cool.
While bread is cooling, add about 2tbsp of olive oil to a large pan. After oil is hot add onions and season with salt and pepper. Cook onions for 8-10min on high, then reduce heat to medium and start to caramelize onions. Caramelizing can take up to 20min, so take your time and don’t burn your onions. Once onions have started to caramelize, at about 4tbsp of balsamic vinegar and continue to cook until onions resemble a jam like consistency. Allow to cool slightly.

Assembly:
Take a toasted crostini and spread some goat cheese on it. Add one leaf of Arugula and one leaf of Basil. Top with a spoonful of caramelized onions. Sprinkle a pinch of sea salt on the top, and add 1 or 2 drops of truffle oil (NO MORE), truffle oil is VERY pungent and 1 or 2 drops is all you need!

Chili Lime Garlic Shrimp2lbs raw, thawed, peeled and devained jumbo shrimp
½ cup lime juice
¼ cup lemon juice
8 large cloves garlic – minced
½ cup of chopped Cilantro
6 tbsp of your favorite Chili powder
5 tbsp cumin powder
3 tbsp onion poweder
Sea Salt
Fresh ground black pepper
Wooden skewers soaked in water for at least 1 hour

Wash shrimp and pat dry. In a large bowl combine lime juice, lemon juice, garlic, cilantro, chili powder, cumin powder and onion powder. Season with salt and pepper to taste. Whisk ingredients together until paste is formed. Add shrimp and stir until all shrimp are well covered. Marinate in the refrigerator for at least 30min, but no more than 1 hour or the acidity in the lime/lemon juice will cook your shrimp. Skewer shrimp and grill for 3min a side or just until shrimp turn a reddish color.
Steak with Blue Cheese Sauce4 steaks (any beef steak of your choice)
Steak Seasoning (I like Famous Dave’s Burger and Steak Seasoning)
1 5oz container of crumbled blue cheese
1 clove garlic – minced
½ cup dry white wine
1 pad of butter (about a ¼ inch slice from a stick)
Salt
Ground white pepper

Season both sides of your steaks liberally with steak seasoning. Allow to sit and marinate for at least 30min. In a small saucepan and on LOW heat, add butter and garlic. You are not sautéing the garlic, just perfuming the butter. After about 5min, add the whole container of blue cheese and wine. Stir until combined. Again, you want this to slowly melt otherwise you will burn the sauce. Stir every few min to make sure nothing is sticking to pan. Once blue cheese sauce is melted, add a large pinch of salt and a large pinch of white pepper. You can substitute black pepper, but there will be black specs in your white sauce.

Grill your steaks to your preferred doneness. Plate steaks and add blue cheese sauce to your liking.

Roasted Asparagus2 bunches of fresh asparagus
¼ cup balsalmic vinegar
¼ cup extra virgin olive oil
Sea Salt
Fresh ground black pepper

Preheat oven to 425
In a small bowl combine vinegar and oil and whisk until combined. Arrange asparagus in a roasting pan in a flat layer. Drizzle oil and vinegar mixture over asparagus (you may have some left over, asparagus shouldn’t be swimming in oil/vinegar). Sprinkle sea salt and ground pepper over asparagus to taste, and roast in oven for 20-35min or until asparagus are fork tender. Remove asparagus and serve.

Adam Estrem is a writer, photographer, foodie and cook. After traveling the world and tasting the cuisines and wines of Mexico, Spain, France and much of Europe and the middle east, he has gone local and focused on restaurants and food producers of Minnesota. When he isn’t working you can find him in his kitchen, creating recipes and entertaining friends. You can follow him on Twitter (@mspfoodie) or email him (atestrem@wcco.com).

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