courtesy of Casa De Bertacchi

Party Time Eats


Mini Barbecue Meatball Cups

courtesy of Casa De Bertacchi,

Cook time: 13 minutes | Serves: 12

24 Casa Di Bertacchi Meatballs, thawed, 5/8 ounce each
1/4 cup flour for surface
1 16.3-ounce tube of biscuits, (nonflaky variety works best)
1/2 cup prepared barbecue sauce, divided
1/2 cup shredded Colby Jack cheese
1/2 cup fried onions
3–4 scallions, chopped

PREHEAT oven to 400°F. Spray a mini muffin tin with non-stick cooking spray and set aside. 

ON A LIGHTLY FLOURED WORKSPACE roll each biscuit out very thin, and trim into a square (approximately 4 inches).  Cut the square into 4 equal squares. Lightly press dough into each opening in the muffin tin. Divide shredded cheese evenly between each mini cup. 

TOSS meatballs in 1/4 cup barbecue sauce, and press one meatball lightly into the dough of each opening. 

BAKE for 8 minutes, then rotate the pan and bake for an additional 4 minutes, or until the biscuit dough is golden brown. 

TO SERVE, remove from muffin tin, top with a dollop of remaining barbecue sauce and garnish with fried onions and scallions.

Stubb’s Sweet And Spicy Meatball Sliders

Courtesy of Stubb’s Legendary Bar-B-Q;

Courtesy of Stubb’s Legendary Bar-B-Q

2 pounds ground turkey or lean ground beef
1/2 cup finely diced onion
1/2 tablespoon Stubb’s Chicken Spice Rub
1/2 cup bread crumbs
1 egg, beaten
1 bottle Stubb’s Sweet Heat Bar-B-Q Sauce
12 slider buns

PREHEAT oven to 400°F. In a large bowl, add the first five ingredients and mix well with your hands. Roll into 12 large meatballs of equal size. Place on a baking sheet and cook for 20–25 minutes until internal temperature reaches165°F (160°F for beef).

WARM Sweet Heat Bar-B-Q Sauce in a saucepan over medium heat.

PLACE MEATBALLS into buns and top with warm Sweet Heat Bar-B-Q Sauce.

BBQ Chicken Dip

Courtesy of Stubb’s Legendary Bar-B-Q;

Courtesy of Stubb’s Legendary Bar-B-Q

Makes: about 18 servings

 8 ounces cream cheese
1/2 cup Stubb’s Sweet Heat or Spicy Bar-B-Q Sauce
2 cups shredded, cooked chicken
1 cup smoked mozzarella cheese, shredded (use regular mozzarella if you cannot find smoked)

 PREHEAT an oven to 350°F.

 IN A LARGE BOWL, combine the cream cheese, Bar-B-Q sauce, chicken and smoked mozzarella. Stir until well combined.

 POUR into an oven safe dish and bake for 15 minutes. Serve with celery, carrots, pretzels, etc.

Savory Grilled Pork Tenderloin Marinade

Courtesy of Simply Organic;®

Courtesy of Simply Organic®

Prep time: 2 hours, 5 minutes | Cook time: 30 minutes Serves: 4

2 pork tenderloins (typically 1 pound a piece)
1/4 cup soy sauce
1/4 cup olive oil
2 tablespoons honey
1 lemon, juiced
3 tablespoons Simply Organic® Chop Grilling Seasons
Meat thermometer

IN A SMALL BOWL, whisk the soy sauce, olive oil, honey, lemon juice and seasoning, setting aside 2 tablespoons of marinade to use while grilling.

PLACE THE PORK TENDERLOINS in a gallon-size bag. Pour the marinade over the meat. Allow the pork to marinate for at least 2 hours. (If time permits, marinate for 12 hours for more flavor.)

HEAT THE GRILL for about 15 minutes before adding the pork tenderloins. Cook the tenderloins for 25 to 30 minutes, turning every 5 minutes and brushing with the reserved marinade, until the internal temperature reaches 145°F to 150°F. Allow the pork to rest for 10 minutes before cutting.

Pineapple Marinated Fish with Grilled Fruit & Spicy Pineapple Vanilla Vinaigrette

By Norman Van Aken. Excerpted from VANILLA TABLE, The essence of exquisite cooking from the world’s best chefs by Natasha MacAller (Jacqui Small LLP). Text © Natasha MacAller 2013,

Photography © Manja Wachsmuth, 2013.

This requires an extraction juicer to make, but it is a great machine to own for many reasons. The recipe is also very fine for finishing grilled pork ribs, as well as marinating a fatty fish for the grill or a hot wok, or as a dressing for luxuriously rich fruits! —NORMAN VAN AKEN

For the pineapple vanilla vinaigrette:
3 cups pineapple juice, freshly extracted from 1 large pineapple
1 1/2 tablespoons juice of jalapeño, stems and seeds discarded
2 vanilla pods, split in half lengthways and scraped
2 tablespoons cider wine vinegar
2 tablespoons fresh lime juice
1 cup extra virgin olive oil
2 tablespoons tamari or light soy sauce
Kosher or sea salt and freshly cracked black pepper, to taste

GENTLY SIMMER the freshly extracted pineapple juice, jalapeno juice and scrapped vanilla pods, with seeds, into a saucepan/pot and simmer until reduced down to 1 cup, stirring occasionally. Place the reduction in a clean mixing bowl. Whisk in the remaining ingredients, season with salt and pepper, then cover and chill until needed.

For the grilled fish and fruit:
8–12 bamboo skewers soaked in water
4 pieces grey triggerfish, or hapuku bass, or similar firm white fish
4- to 6-ounces each Selection of fresh fruit such as mango, pineapple, nectarines, kiwi, figs with skin on, thickly sliced

SOAK skewers in water for at least 30 minutes.

PAT FISH dry and place in a baking dish. Brush each piece with a generous portion of the vinaigrette and allow fish to marinate for 20 to 30 minutes as the grill heats up. Carefully skewer fruit, brush with marinade and set aside.

WHEN READY to cook, wipe the grill lightly with oil, and place fruit skewers and fish on the grill. Carefully turn when sides of fish turn opaque and fruit has seared. Serve immediately with additional vinaigrette on the side.