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New Years Beef-centric Appetizers
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New Years Beef-centric Appetizers

New Years Beef-centric Appetizers

Ingredients

    Glazed Hoisin Meatballs
  • (Makes about 20)
  • 8 ounces ground chuck
  • 8 ounces ground brisket
  • 1 tablespoon soy
  • 1 tablespoon hoisin
  • 1 inch piece fresh ginger, finely minced
  • 2 garlic cloves, minced
  • 2 green onions, finely chopped
  • 1-2 tablespoons sriracha
  • 1/2 cup panko breadcrumbs
  • 1 egg, beaten
  • Pinch kosher salt & pepper
  • GLAZE
  • 1/4 cup hoisin sauce
  • 1 tablespoon honey
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon soy sauce
  • For serving: finely chopped green onions and toasted sesame seeds
    Steak Crostini
  • (Makes about 2 dozen)
  • 1.5 pounds filet
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2-3 tablespoons prepared white horseradish
  • 1 tablespoon chopped parsley
  • Kosher salt and coarsely ground pepper
  • Olive oil
  • 1 French or sourdough baguette, cut into roughly 1/2 inch-thick slices
  • Baby or micro arugula to garnish
    Steak Mushroom & Caramelized Onion Flatbread
  • Makes about 2 dozen slices
  • 1.5 pound skirt steak
  • Oil
  • Kosher salt & coarse ground black pepper
  • 1 tablespoon butter
  • 2 medium sized flatbread crusts
  • 1 red onion, thinly sliced
  • 1/3 cup mayo
  • 1 tablespoon minced garlic
  • 1 teaspoon lemon juice
  • 8 ounces cremini mushrooms, thinly sliced
  • 1 cup balsamic vinegar
  • 3 tablespoons brown sugar
  • 1 cup crumbled blue cheese
  • 1 cup shredded mozzarella

Directions

  1. MEATBALLS
  2. Preheat oven to 375
  3. Put meatball ingredients in a large, and mix well to combine
  4. Wet your hands lightly (to prevent meatballs from sticking to you) and shape into approximately tablespoon sized balls, and place on a parchment lined baking sheet
  5. Bake until just cooked through, about 20 minutes
  6. Put the glaze ingredients in a small pan, and heat over low until nicely mixed
  7. When meatballs are done, brush with glaze, put on a serving platter and sprinkle with green onion and sesame seeds – then add a skewer
  8. Serve
    Steak Crostini
  1. Preheat oven to 275 and remove steak from fridge
  2. In a small bowl combine the mayo, sour cream, horseradish, parsley & salt & pepper – mix well then set aside
  3. Lightly oil steak, season well with salt & pepper and put on a rack on a sheet pan, then into the oven
  4. Cook until done to your liking, remove then heat a cast iron pan on high, add a tablespoon of beef tallow or a high heat oil and sear the steak about a minute on both sides – remove (this could be done the day before) and when room temp, slice very thinly against the grain
  5. Preheat broiler on high
  6. To make the crostini, put the baguette slices on a baking sheet, brush lightly with oil and place under the broiler until just getting golden – flip over and repeat but less on this side - then transfer to a platter
  7. Put some of the horseradish cream on each baguette slice, top with some filet, a grind or 2 of black pepper and finely a little of the arugula
    Steak Mushroom & Caramelized Onion Flatbread
  1. Remove steak from fridge about 30 minutes before cooking
  2. Preheat grill to medium high
  3. Lightly oil steak, season with kosher salt & pepper and grill, turning often until done to your liking – remove and let cool (this could easily be done the day before)
  4. When ready to serve, slice steak very thinly against the grain
  5. In large skillet on medium high heat add the butter, 1 tablespoon of oil and the onions - cook until starting to become slightly golden, about 10 minutes
  6. While they cook, combine the mayo, garlic, lemon juice and a pinch of salt in a small bowl – mix well and set aside
  7. Turn the heat down to medium on the onions, add the mushrooms and cook until they’ve softened…stirring often, maybe another 7-10 minutes
  8. In small pot on medium heat combine balsamic vinegar and brown sugar – mix well and bring to a simmer, then turn down to medium low and reduce until it becomes syrupy and reduced by about half – set aside
  9. Preheat oven to 425
  10. To assemble, spread each flatbread with some of the mayo mix, put half of the onions & mushrooms on each, then steak and top evenly with the blue cheese and mozzarella and bake for 10-12 minutes, until crust is golden and cheese is melted
  11. Drizzle lightly with the balsamic glaze, then slice & serve
New Years Beef-centric Appetizers

New Years Beef-centric Appetizers

Ingredients

    Glazed Hoisin Meatballs
  • (Makes about 20)
  • 8 ounces ground chuck
  • 8 ounces ground brisket
  • 1 tablespoon soy
  • 1 tablespoon hoisin
  • 1 inch piece fresh ginger, finely minced
  • 2 garlic cloves, minced
  • 2 green onions, finely chopped
  • 1-2 tablespoons sriracha
  • 1/2 cup panko breadcrumbs
  • 1 egg, beaten
  • Pinch kosher salt & pepper
  • GLAZE
  • 1/4 cup hoisin sauce
  • 1 tablespoon honey
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon soy sauce
  • For serving: finely chopped green onions and toasted sesame seeds
    Steak Crostini
  • (Makes about 2 dozen)
  • 1.5 pounds filet
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2-3 tablespoons prepared white horseradish
  • 1 tablespoon chopped parsley
  • Kosher salt and coarsely ground pepper
  • Olive oil
  • 1 French or sourdough baguette, cut into roughly 1/2 inch-thick slices
  • Baby or micro arugula to garnish
    Steak Mushroom & Caramelized Onion Flatbread
  • Makes about 2 dozen slices
  • 1.5 pound skirt steak
  • Oil
  • Kosher salt & coarse ground black pepper
  • 1 tablespoon butter
  • 2 medium sized flatbread crusts
  • 1 red onion, thinly sliced
  • 1/3 cup mayo
  • 1 tablespoon minced garlic
  • 1 teaspoon lemon juice
  • 8 ounces cremini mushrooms, thinly sliced
  • 1 cup balsamic vinegar
  • 3 tablespoons brown sugar
  • 1 cup crumbled blue cheese
  • 1 cup shredded mozzarella

Directions

  1. MEATBALLS
  2. Preheat oven to 375
  3. Put meatball ingredients in a large, and mix well to combine
  4. Wet your hands lightly (to prevent meatballs from sticking to you) and shape into approximately tablespoon sized balls, and place on a parchment lined baking sheet
  5. Bake until just cooked through, about 20 minutes
  6. Put the glaze ingredients in a small pan, and heat over low until nicely mixed
  7. When meatballs are done, brush with glaze, put on a serving platter and sprinkle with green onion and sesame seeds – then add a skewer
  8. Serve
    Steak Crostini
  1. Preheat oven to 275 and remove steak from fridge
  2. In a small bowl combine the mayo, sour cream, horseradish, parsley & salt & pepper – mix well then set aside
  3. Lightly oil steak, season well with salt & pepper and put on a rack on a sheet pan, then into the oven
  4. Cook until done to your liking, remove then heat a cast iron pan on high, add a tablespoon of beef tallow or a high heat oil and sear the steak about a minute on both sides – remove (this could be done the day before) and when room temp, slice very thinly against the grain
  5. Preheat broiler on high
  6. To make the crostini, put the baguette slices on a baking sheet, brush lightly with oil and place under the broiler until just getting golden – flip over and repeat but less on this side - then transfer to a platter
  7. Put some of the horseradish cream on each baguette slice, top with some filet, a grind or 2 of black pepper and finely a little of the arugula
    Steak Mushroom & Caramelized Onion Flatbread
  1. Remove steak from fridge about 30 minutes before cooking
  2. Preheat grill to medium high
  3. Lightly oil steak, season with kosher salt & pepper and grill, turning often until done to your liking – remove and let cool (this could easily be done the day before)
  4. When ready to serve, slice steak very thinly against the grain
  5. In large skillet on medium high heat add the butter, 1 tablespoon of oil and the onions - cook until starting to become slightly golden, about 10 minutes
  6. While they cook, combine the mayo, garlic, lemon juice and a pinch of salt in a small bowl – mix well and set aside
  7. Turn the heat down to medium on the onions, add the mushrooms and cook until they’ve softened…stirring often, maybe another 7-10 minutes
  8. In small pot on medium heat combine balsamic vinegar and brown sugar – mix well and bring to a simmer, then turn down to medium low and reduce until it becomes syrupy and reduced by about half – set aside
  9. Preheat oven to 425
  10. To assemble, spread each flatbread with some of the mayo mix, put half of the onions & mushrooms on each, then steak and top evenly with the blue cheese and mozzarella and bake for 10-12 minutes, until crust is golden and cheese is melted
  11. Drizzle lightly with the balsamic glaze, then slice & serve