Рецепт Twelve Days Of Cocktails and Hors d’oeuvres (First Day)

by Debi Shawcross

So here we are. On the heels of brining, roasting and carving the Thanksgiving turkey, we find ourselves in the midst of the holiday season. Each year, this time seems to sneak up on me. I don’t know why, I look at a calendar every day… I am aware of the date. How is it then, I can be so unaware of the fact that the season has arrived?

Maybe I create my own subliminal disregard, because I know that with this time of year, a whole new “To Do” list is created and added to a list already teetering on the edge of being full. There are holiday cards to send, gifts to purchase and wrap, trees to decorate, cookies to bake …it can be a bit overwhelming.

Wading through crowded stores to find the perfect gift, navigating my way out of shopping mall parking lots, and wrapping until my back hurts, is not a part of the season I look forward to. But taking time out to spend an evening with the people I care most about, is something to celebrate. Spreading holiday cheer… that is something I truly enjoy, and look forward to.

With these thoughts in mind, Tokyo Terrace and I have teamed up to bring you a reprieve from all of the hustle and bustle, and offer “Twelve Days of Cocktails and Hors d’oeuvres”.

Each day, I will share an Hors d’oeuvre recipe with you, and Tokyo Terrace will pair the Hors d’oeuve with one of her spectacular cocktails.

We are happy you’ve joined us, and hope to offer inspiration and ideas over the next twelve days, for the holiday parties you are hosting or attending.

First Day

Asian Beef Short Rib Sliders with Mango Slaw

I have served these braised short ribs over Jasmine rice for years. Once the popularity of sliders struck, I thought about turning one of my favorite winter dishes into an Hors d’oeuvre. They are cute, easy to prepare ahead and reheat, and most of all , delicious!

• 3-5 pounds beef short ribs (about 12)
• 1 teaspoon salt
• 1 tablespoon pepper
• 6 green onions, white part sliced thin, green parts chopped, reserve separately
• 2 tablespoons olive oil
• 2 cups chopped Vidalia onions
• 6 cloves garlic, minced
• 1 cup soy sauce
• 1/2 cup rice wine vinegar
• 1/2 cup orange juice
• 1/4 cup brown sugar
• 4 tablespoons ginger, minced
• 1 tablespoon red pepper flakes
• 1 cup water
• 2 tablespoons cornstarch mixed in 1/4 cup cold water
• 24 (1-ounce) dinner rolls
• 1 recipe Mango Slaw (recipe follows)
• Preheat the oven to 300.
• Remove the short ribs from the refrigerator and let them come to room temperature. Sprinkle them with salt and pepper. In a Dutch oven, add the olive oil over a high flame and wait until the oil is hot. Working in batches, add the short ribs (as many as you can fit without overcrowding) and cook them 2-3 minutes per side or until each side is browned. Remove ribs to plate and add remaining ribs, repeating browning process. Quickly add the onions and the green onion whites. Stir and cook 30 seconds.
• Put the rest of the ingredients into the pot and bring to a boil. Once the liquid is boiling, cover and put in the oven. Bake for 3 hours.
• After three hours, remove the pot from the oven. Take the beef out, separating the meat from the bones, and breaking apart into shreds. Skim excess oil from sauce in pot and discard. Heat remaining sauce to a boil over medium high heat. Add the cornstarch mixture and stir until thickened. Add shredded beef and chopped green onions to sauce to sauce, stirring to mix well. (The filling may be made one day ahead, covered, refrigerated, and reheated when ready to serve).
• Mango Slaw
• 2 tablespoons Thai fish sauce
• 4 tablespoons rice wine vinegar
• 2 teaspoons sugar
• 2 teaspoons dried red pepper flakes
• 2 cups shredded green cabbage
• 1 mango, cut into julienne strips
• 1/4 cup chopped mint leaves
• 1/4 cup chopped basil
• Salt & freshly ground black pepper

In a bowl, whisk together the fish sauce, vinegar, sugar, and red pepper flakes.

Add cabbage, mango, mint, and basil. Toss together and season with salt and pepper.

Assembly:

Split rolls in half. Spoon 2 tablespoons shredded beef on bottom of roll. Top with about 2 teaspoons mango slaw. Replace roll top.

Makes 24 sliders

Zen Cocktail