Jazzin' It Up!

Chefs and guests arrived at Megan Young’s armed with passing apps, spirited libations and a Sinatra-inspired swagger. Outfitted in their Mad Men best, party-goers clutched their perspiring cocktails/sippy cups and noshed on a variety of light bites while Ol’ Blue Eyes Pitbull crooned softly in the background.  When the cocktail party ended, the elegance of the evening continued at one of San Diego’s most sophisticated establishments – the Waterfront.  There, copious amounts of shots were consumed inspiring a dance-off that rivaled the likes of JT and Britney.  

Guests included: Michelle Ulrich, Lucy and little jumping Bella Diaz, Johnny and Lauren Yeip, Tom Bedford,  Tim Martin, Quigley, Kalocay, Nic, Kat and Coco Gutilla.

Crab Cakes, provided by Andretta

Ingredients:

8oz. Phillips Crab Meat
½ tsp. Phillips Seafood Seasoning
1 egg
1 tsp. Worcestershire sauce
1/8 tsp. dry mustard
1 Tbsp. mayonnaise
½ tsp. lemon juice
1 ½ tsp. mustard
1 ½ tsp. melted butter
½ tsp. parsley flakes
¼ c. breadcrumbs or Ritz crackers, finely crushed

Directions:
In a large mixing bowl, combine all ingredients except for crab meat. Gently fold in the crab meat, being careful not to break up the lumps. Shape into cakes. Pan fry or bake at 375°F degrees for 12-15 minutes or until evenly brown on each side and reaches an internal temperature of 165 degrees.

Shrimp Cocktail, provided by Messey

Ingredients:

1 pound cooked shrimp

1 cup cocktail sauce

Directions:

Dip and devour

Hanky Panks, provided by Bitsoff

Ingredients:

1 loaf cocktail rye bread
1 lb. ground beef
1 lb. mild pork sausage roll
1 lb. Velveeta cheese
1 tsp. oregano

1 tsp. red pepper flakes
1 tsp. garlic powder

Directions:

Brown ground beef and sausage; drain; add Velveeta cheese, oregano, red pepper flakes and garlic powder. Stir until cheese melts. Place approximately 1 teaspoon of beef mixture on cocktail breads. Broil for six minutes! Warning: do not walk away from broiler!

Can be frozen on cookie sheet prior to baking.

Bacon Wrapped Apricots - a fun alternative to the famed Bitsoff Bacon Wrapped Dates, provided by Hobbs

Ingredients:

1 package of dried apricots

1 package of bacon

1 package of almonds

Goat Cheese

Maple Syrup for Dipping

Toothpicks

Directions:

Pre-heat oven to 450.

Partially cook bacon in a microwave, and then dice into 1 ½” strips.

Make a small slice at the middle of the apricot. Gently wedge almond into the envelop, and top with a equivalent amount of goat cheese.   

Wrap a slice of bacon around one stuffed apricot, seal with a tooth pick and place on a cookie sheet.

After all apricots have been wrapped and placed on the tray, bake for 20 minutes or until bacon is crispy. 

Brie & Pear Flatbread, provided by Young

Ingredients:

Flatbread from Trader Joe’s

Brie

Prosciutto

Avocado

Red onion

Pear

Arugula

 Sprinkle brown sugar on flatbread; put ingredients on the bread.  5 minutes in the oven at 400.  

Slider Style Mini Burgers, provided by Young

Ingredients:

2 pounds ground beef

1 (1.25 ounce) envelope onion soup mix

1/2 cup mayonnaise

2 cups shredded Cheddar cheese

24 dinner rolls, split

1/2 cup sliced pickles (optional)

Directions:

1. Preheat an oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray with cooking spray.
2. Mix together the ground beef and onion soup mix in a large skillet; cook and stir over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Remove from heat. Stir the mayonnaise and Cheddar cheese into the ground beef mixture.
3. Lay the bottoms of the dinner rolls on the prepared baking sheet. Spread the cheese and beef mixture on the bottom half of each roll. Replace the tops. Cover with another sheet of aluminum foil sprayed with cooking spray.
4. Bake in the preheated oven until the burgers are heated through and cheese melts, about 30 minutes. Serve with sliced pickles.