Tag mini sandwiches

Take Your Mouth To Mardi Gras: Parties That Cook Mini Shrimp Po’Boys with Bacon Mayo

Mardi Gras officially lands on Tuesday, March 8, this year. While it may be a bit difficult to make it over to New Orleans for the celebration, there is no reason why we all can’t FEEL like we’re there! This mouth-watering Parties That Cook recipe for Mini Shrimp Po’ Boys with Bacon Mayo (aka the reason they call it “Fat Tuesday”) will have you earning your beads in other ways…

For those who can’t make it to New Orleans OR Brenda’s French Soul Food in San Francisco, take your Fat Tuesday to a whole new level with your own Cinnamon Beignets with Mocha Crème Anglaise!

Mini Shrimp Po’ Boys with Bacon Mayo
This recipe can also be found in our Appetizer Recipe Library!

Fried Shrimp:
2 cups canola oil, for shallow frying
2 large eggs
1 cup buttermilk
1 teaspoon kosher salt
2 pounds small shrimp, peeled and deveined
1 cup flour
1 cup cornmeal
3 Tablespoons Old Bay seasoning

Sandwich Fixings:
1 pound bacon, each strip cut in half
12 good quality hot dog bun, cut in half to yield 24 mini buns
3 cups baby arugula
1 cup cherry tomatoes, cut in half
Lemon wedges
Hot sauce (optional)

Bacon Mayo:
2 egg yolks
1 Tablespoon Dijon mustard
1 Tablespoon freshly squeezed lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup rendered bacon fat (saved from cooking bacon)
1/4 cup canola oil

Prepare Shrimp: Put oil into a high sided frying pan and heat to 375 degrees. In a large bowl, beat egg, buttermilk and salt together. Soak shrimp in milk batter for 10 minutes. In a shallow bowl or cake pan, mix together the flour, cornmeal and Old Bay seasoning. Using tongs, remove a few shrimp at a time and coat in breading. Add breaded shrimp to the hot oil and fry them 2 to 3 minutes or until firm and deeply golden all over. Set aside onto a wire rack set on a sheet pan.

Prepare Fixings: Cook bacon strips in a skillet over medium heat until crispy. Remove from pan and reserve bacon fat for the bacon mayo.

Make Mayo: Combine the egg yolk, mustard and lemon juice in a small bowl. Whisk together well. Season with the salt and pepper. Have the bacon fat liquidy, but not hot. Combine the fat with the canola oil. Very slowly add the fat to the eggs until the mixture starts to stiffen and emulsify.  Once it starts to emulsify, you can add the fat more quickly. If the mayonnaise is too thick, just blend in 1 teaspoon of hot water to thin it.

Assemble and Serve: Spread bacon mayo on all of the buns. Place a piece of bacon on the mayo and place 2-3 shrimp in the bun. Top with arugula and 3 tomato halves. Squeeze some lemon juice on the shrimp. Serve with hot sauce if desired. Serve immediately.

Makes 24 Mini Sandwiches

Recipe created by Parties That Cook®.

Improve Your Mood with Parties That Cook’s Mini Smoked Salmon Croque Monsieur Sandwiches

Gloomy weather got you down? Parties That Cook has the answer to your problem in the form of Smoked Salmon Sandwiches! Salmon’s omega-3 fatty acids are said to regulate mood, and its abundance of selenium may relieve you of anxiety and irritability. One serving of our Miniature Smoked Salmon Croque Monsieur Sandwiches will have you singin’ in the rain!

Miniature Smoked Salmon
Croque Monsieur Sandwiches
This recipe can also be found in our Appetizer Recipe Library!

Rye Bread:
24 slices light rye bread

2 Tablespoons unsalted butter
2 Tablespoons all-purpose flour
1 cup milk
4 ounces thinly sliced smoked salmon, coarsely chopped
3/4 cup (4 ounces) shredded Gruyère cheese
1/2 cup chives, minced
1/4 teaspoon whole nutmeg, freshly grated
1 teaspoon lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground

6 Tablespoons unsalted butter
Toothpicks for serving
Chives for garnish

Preheat oven to 325ºF

Prepare Bread: Using a 2-inch round cookie cutter, cut out 2 circles from each bread slice. Toast in the oven on a sheet pan for about 5 minutes to dry out the bread.

Make Filling: In a medium saucepan, melt the butter. Stir in the flour until completely blended; cook over moderately high heat, stirring constantly, about 3 minutes. Gradually whisk in the milk until smooth. Bring the sauce to a boil, whisking constantly. Reduce heat to low and simmer, whisking often, until thickened and no floury taste remains, about 5 minutes. Remove from the heat and let the sauce cool slightly, stirring, until very warm. Stir in the smoked salmon, Gruyère, chives, nutmeg, lemon juice and zest, salt and pepper and let the sauce cool completely.

Make Sandwiches: Increase oven temperature to 400° F. Spread 1 Tablespoon of salmon mixture over half of the bread slices and close sandwiches. In a large skillet, melt about 2 Tablespoons of the butter over moderate heat. Cook the sandwiches, turning once, until browned, about 1-2 minutes per side. Transfer sandwiches to a sheet pan, leaving a little space between each one. Repeat with the remaining sandwiches, using 2 Tablespoons of butter per batch.

Serve: Reheat the sandwiches in the oven for about 8 minutes, until piping hot. Skewer each sandwich with a toothpick and garnish with a crisscross of chives.

Makes 24 Mini Sandwiches