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We really just have one goal – to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin – then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
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Well the end is here I mean the end of the year and we’re going to celebrate New Year’s Eve with five appetizers each one under $10 you got to love that what’s not to love take that money that you’re saving and put it towards something for the coming year put in
Your piggy bank or buy more expensive alcohole with it if that’s your proclivity if it’s not then buy more expensive the what if you’re not drinking alcohol yes buy more expensive weed thank you Max gosh I’m guessing the younger generation celebrates New Year’s with a
Hit as opposed to a sip am I right one big chich and Chong movie smoke billowing out of car Doors and Rooms and anyway uh listen to what the lineup is we’re going to make a puff pastry thing reminiscent of french onion soup we’re going to make what arguably could be the
Number one one preferred favorite loved appetizer at any event deviled eggs but very simply only a few ingredients there’ll be Ranch deviled eggs with Crispy panko on the top because if a deviled egg is missing anything and it hardly is it’s a little texture we’re going to bring it with some crispy panko
We’re going to make mashed potato egg rolls so simple so quick you won’t if you blink you won’t even see it happening so don’t blink I guess we’re going to marinate some olives because every every body loves an olive the oily the delicious garlic all that’s great
We’ll do that and then there’s one more thing stand by let me look at my stuff oh meatballs yes slowly cooked I’m using Frozen ones I can cheat it’s New Year’s Eve you can do these things I tell you it’s okay to cheat all the time just not
On your your other half that’s bad right boys right very bad don’t cheat on any one in your life only cheat with food ingredients We Begin by starting to caramelize some onions for our puff pastry Dio and then we’ll move right into the olives we begin with a pan on the heat
Just a little glug of olive oil and a couple large yellow onions that I’ve sliced and in we go you know what I could have used here Max what a bigger pan but this is going to be fine just give everybody just a gentle toss so get
Some of the oil on them these are going to shrink way down we’re going to be fine now I’m not trying to burn them I’m not trying to Blacken them I want them caramelizing slowly to bring out the natural sweetness of them and while that happens they’re going to get much darker
So we’ll let that happen off to the side in the meantime we can make some marinated olives and we begin I have one jar of black and one jar of green pitted olives if you didn’t like one of those colors just use the other one twice but come on
It looks so much better to this we’ll add two big big cloves of garlic some dried rosemary could be fresh some dried thyme little pinch of our BFF some red pepper flakes might be my favorite part next up we need some lemon peel and Maxi is given us one of his beautiful Meer
Lemons that he handcrafts at his home is that going too far use as little as you like I like that much and I want a little juice so we’ll cut and go about a tablespoon or so without any seeds the last ingredients about a half a cup of
Nice olive oil and we will mix all right this now you want to set aside put it in the fridge put it in a jar give it at least a few hours overnight 2 days 3 days would be magnificent we’ll come back to this a little bit later in the
Meantime here’s our onions coming along nicely we add two things one will be some butter that will really help add some beautiful richness and then a little thyme qu of a teaspoon maybe all right back on the heat in the meantime let’s get some devil eggs out happening
Peeled hard-boiled eggs but here’s what we’re going to do we’re going to take our eggs we’re going to cut them in half we’re going to take the yolk this is devil egg 101 just knock it in there and continue till you’re done and the last one goes in you know
What’s next we give them a little mash and I find it easier if there’s a little bit of mayo already in when you’re doing it the goal is in even mashing you don’t want a big piece of yolk like this in the middle of somebody’s devil egg that’s disconcerting and lazy on your
Side couple things at this point little hit of our BFF little onion powder and did I say we were using ranch because we’re using ranch and Ranch powder this is a 1.25 o pack I’m probably going half of it smells so good all right let’s add
A little bit of green end to this so cut off the end we clean it up we pull off the part we don’t want and then a fine chop before we put it in another mix and a quick taste wow the ranch a single ingredient has transformed this inside
One of the things things I want for these eggs is a little bit of a crispy top so here’s what we’re going to do we’re going to take about a tablespoon of butter let it start to melt start to melt start to melt start to melt and to
This we will add some panko breadcrumbs and what’s going to happen is pretty obvious the breadcrumbs are going to get crispy and buttery slightly more golden and they will make a fine crisp little topping for these guys look you can see they’re starting to get color that’s
What you want but you don’t want them to burn so you got to be careful not too much heat and when they get that color that Goldy like that all over you’re there I mean they’ve been in the pan about 30 seconds and yes my pan is
Fairly hot but and once they’re done I’m going to take them out put them in another little pan and spread them out that will a let them cool and B stop them from cooking I don’t want them any Browner than this but while we wait for
These to cool let’s fill the eggs I’m going to take the filling put it in a Ziploc bag squish it down to the corner cut the tip off and use it like a Piping Bag in we go in we go in we go and so on
And so on on until you’re done great when you’re done you can put them on a serving platter or in my case an antique baguette pan just waiting to be used so just line your kids up I bought this wooden baguette pan in Napa years ago at
An antique store never knowing what I was going to use it for but I’ve since used it many times for appetizers and I love it it’s like a ski it’s like a ski and last ready for the finishing touch and we’re off I’m telling you that is
Going to make all the difference in the world don’t be cheap you’ll be glad the crunch is there so that’s beautiful but now I’ve got these guys and now I might as well make these for the boys well for Max chance doesn’t like deviled eggs we learned something about him today is the
Best part of today for me is that kid and you know they’re one biters I don’t have to explain that you wouldn’t take one bite and chew eat swallow go back you would do this the ranch holy well they’re two biters because you get a second half
Back to the onions though oh my God they’re so good so you remember these guys coming along swimmingly I might add now I want to add a little beef broth I don’t want to soak them and I don’t want it to be soupy but few tablespoons of
Beef broth will just enhance the flavor but over the next few minutes will soak in and just make them even more luscious you can see most of that already got soaked up so we’ll give it a little more that’s great I say it’s time to move on
To some mashed potato egg rolls and way you see the cheat for this that’s two cups of boiling water and before anybody freaks out this is a pack of 100% real potatoes that happen to be in powdered form it’s fine and I got the Smoky
Cheese and bacon one so you add it to the boiling water you kill the Heat and then you mix until it’s combined I’ll be honest they smell really good I’m going to add a little garlic powder a little onion powder and a little of our BFF and
Continue to mix all right done that just needs to sit now until it’s cool look here’s the thing if I just roasted a chicken I would have made my own mashed potatoes if this was Thanksgiving I’m making my own mashed potatoes but because these are going inside of a
Wanton wrapper and getting rolled and getting oiled a bit and then in the oven until crispy I’m okay using the package cheap you should be too cuz they’re pretty damn good look at these Beauties that’s some amazing caramelization there and only two things Thyme and a little
Butter well thyme is in tiim also th h yme and a little butter tte at this point let’s add a little vermouth or white wine a third of a cup and this will bubble away the liquid will leave but the flavor will stay and when almost all of the liquid has evaporated I’m
Going to add one fat tablespoon of flour to the top of this and mix it in because this is going in puff pastry I don’t want this to be too loose or wet and the flour is going to help with that so we give it a second for the flour taste to
Burn off I’ll take this off the heat to cool while it does you can begin the meatballs this little pot we’ll turn the heat onto and we’ll add about a half a cup of soy if I turn it it helps me gauge the amount better and about the
Same of sweet chili sauce going to come out as oh there we go sweet this is going to need about a tablespoon or so of saracha I reserve the right to add more little brown sugar and a little mix and to this I will add what were previously frozen
Meatballs it’s still a little hard dump them in give them some of this make sure everybody’s coated nicely and when they are just let the kid simmer away until the meatballs are soft inside and have the benefit of that little sauce we made for them low simmer 10 15 minutes I’ll
Put these guys off to the side I think it’s mashed potato egg roll time and look at what’s happened look at what’s happened what’s happened all the liquid has evaporated you know it’s gone into these little guys look at they’re plump they’re sticky they’re Sensational looking let’s get this little bean that
Max like legs and we’ll just bust out a bunch of them right here remember we started with them Frozen you keep a bag of these in your freezer and you’re minutes away from something this beautiful and sticky and I have a little minced granulated onion for the top a
Come on now come on now son well I don’t know what’s not to like here and if you wanted you could put the skewers in them to make it easier for your guests or give them these Forks a fork yes oh you see that it’s just that that is hot and
Burning my fingers but I wanted to show you how tender plump and beautiful they are oh Bo sticky glossy spicy from that srirat and I did not put that much in and I know sweet chili sauce is not spicy it’s got a little bit oh boy those
Good oh boy I could eat too many of those B time for the um the the onions the puff pastry we got to get that happening this is a little flour and this is puff pastry and this will come out of its packaging remember this guy this is our onion or gorgeous onions
Just spread them out we’re going lengthwise when we roll this guy up so spread out as much as you can for a nice even onion spreading that didn’t make sense spread them out as evenly as you can and when you’ve got it nice come by with your cheese and any kind of Swiss
Will do well this is Grier Oller you could use Reg Swiss if you had slices of Swiss that would be okay too want good coverage here now we roll so what you want to do is have this come over the top so use the paper as your helper to
Try and roll up I’m going to come back in with a little flower to get them off so I don’t want them sticking I want to seal this Edge as best I can it’s really lovely boys isn’t it it’s really lovely let me get my baking sheet parchment
Lined we’re going to take a knife trim the ends because the ends have really no filling in them we’ll pick it up we’ll gently put it on top of our parchment paper and then we take our scissors and we cut and that’s the fun part got this
Beautiful long log and just push one side one way and the other side the other way this is just going to make it prettier when the guy bakes we take a little brush and an egg yolk that we have beaten with tablespoon of water and
We brush the Hulk K when we get down to the end just make sure you’ve got a nice little bit of egg on pretty much everybody my oven is is on to 425° and this will go in for 25ish minutes until golden brown and beautiful these are egg roll wrappers this is our
Mashed potato mix and those are pieces of cheese to go inside the egg rolls with the mashed potatoes here’s how we do it we take one of the wrappers separate it from the rest of the pack put it on the counter in front of you with a point facing you then take a
Lightly moistened towel and cover up the rest of them so they don’t dry out we you want a couple tablespoons of filling that would be mashed potato like this so put that just below the equator line and then we’ll grab one of our pieces of
Cheese push it down a bit put a little bit of the mashed potato on top to help cover and you’re good before you roll dip your fingers in a little bit of water and just wet the outer edge all the way around which is going to help
This kid stick and then we do this we take the point closest so we come over the top and then we snug back nice and neat nice and neat nice and neat push down by the end of the filling bring those Corner points in and then nice and
Easily just roll away from you until your kids all snugged up beautiful put it on a baking sheet do the rest there you go sweet we’re ready to bake out comes our baking sheet from the air fryer give it a quick spray on go mashed potato egg rolls you get another
Spray and in they go the air fryer is at 390 I’ve set it for 8 minutes at the halfway mark I’ll flip the kids over give them a spray let them finish and we’re there oh a couple leaks but that’s okay oh they’re pretty pretty oh yeah it’s funny they only leaked when
They turned over on their backs but who cares let’s have one you going to cut it or just bite it oh I think I got to it’s going to be 200° well let’s do this shall we oh that’s this is this is some pretty right there man look we could have
Let it cool a little bit but now look what you’ve got you’ve got this ooey gooey cheese on the inside lovely mashed potatoes smoked cheesy bacon for ow it’s D okay bite time let’s do this I can do this I think I think the obvious place
To bite would be this corner and that’s not why I’m going there I’m going here you see this Crispy Crunchy all this melty gooey ah son of a please let them cool they’ll also firm up a little bit but damn are these good wow okay we got one
Thing left remember what it is it’s the puff pastry business the onions and the cheese let me go get it cuz I cannot wait and after about 25 minutes success gorgeous golden success now let’s just get the guy off without busting him oh oh there we go swing and we cut right
There glorious it’s freaking glorious glorious glorious I want to have a bite now get it in my belly this is the ladies and gentlemen look here then look at this gorgeousness but wait you know what we say it’s not about looks it’s about this buttery french onion soup forward oh and
The cheese I could stand here and eat this for a month but I’ll just have one more bite while I grab our olives remember those that’s the landing spot and here they are you want to take them out of the fridge a few minutes before you go to serve them they’ll be better
Closer to room temp than ice cold but for now that’s a pretty bowl of Olives that’s a pretty bowl of marinated olives with garlic and Rosemary and Thyme and lemon peel and red pepper flake and damn come to me little one come to me and this is when you want to use good
Olive oil not the junky stuff the good stuff they’re not too spicy it’s a beautiful richness from the oil that Rosemary and time are just fantastic in here look it everybody loves olives and make these couple days before they’re only going to get better then remember
Just take them out of the fridge let them warm up a bit all right well that’s our happy New Year appetizer video for you everything under 10 prunes as my brother-in-law Brian would say that’s a $10 for people that don’t know Brian everything fantastic everything easy to
Make do this kind of stuff have people over have them bring stuff you make these things and everybody’s good I got nothing else happy New Year everyone boys happy New Year happy New Year see you guys oh subscribe that’d be a good thing to do right at the end of the year
Hit the Subscribe button give us a little love and a like and then tell us what you want to see us make in 2024 2024 oh it’s coming nothing’s going to stop it