Was going tailgating recently and was asked to bring fingerfoods. Went through various recipes and put a few together to come up with something that ended up way too good. I made mini skewers (used toothpicks) of marinated mushrooms, squares of manchego, and vodka-spiked tomatoes. Delicious! Then, with the leftovers that I didn’t skewer, combined everything and it made a delicious salad(tossed it with mixed greens, too).
1 lb mushrooms
1/2 cup lemon juice
1/2 cup olive oil
(some) garlic — you can never have too much (I was in another kitchen and had to use dry stuff)
2-3 bay leaves
Slice mushroom. Mix all other ingredients together. Mix in mushrooms. Let sit 30 minutes-overnight in fridge.
Vodka Spiked Tomatoes
3 pints firm small red and yellow cherry tomatoes – I use(d) grape ones
1/2 cup vodka
3 tablespoons white-wine vinegar
1 tablespoon superfine granulated sugar
1 teaspoon finely grated fresh lemon zest
3 tablespoons kosher salt
1 1/2 tablespoons coarsely ground black pepper
-Cut a small X in skin of blossom end of each tomato. ** I just sliced a bit into each one — I don’t have the patience to make an X into a cherry tomato, make a bigger slice.
-Blanch tomatoes, 5 at a time, in a saucepan of boiling water 3 seconds and immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. **I did them all at once in a huge pan, much easier.
-Drain and peel, transferring to a large shallow dish. **Did not peel, don’t have the patience because I tried it once and it takes forever. Make a bigger cut in step one. And, no you don’t get as much vodka taste, but it still works.
-Stir together vodka, vinegar, sugar, and zest until sugar is dissolved, then pour over tomatoes, gently tossing to coat. Marinate, covered and chilled, at least 30 minutes and up to 1 hour.
When the mushroom and tomatoes were ready, I ‘skewered’ them with cubed Manchego onto toothpicks. It made for the perfect size for tailgaiting. Will definitely make them again!