(Chicago) – It’s the time of the year again for grilling. I hosted a party last night to celebrate 4th of July and instead of servings slabs of steak and ribs, I thought of shrinking the size of the food into miniature hors d’oeuvres. The tiny finger foods were lovely but packed with flavors, just perfect for big cocktail parties.
Happy fourth of July!. Eat well! 🙂
- Grilled rib eye steak with caramelized onion on crackers
- Cracker version of bruschetta – mozzarella and tomato drizzled with basil garlic olive oil
- Red wine braised pork belly on baby cucumber drizzled with reduced red wine sauce
- Grilled sirloin with roasted cherry tomatoes
- Rib eye steak with caramelized onion on baguette
