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I'm obsessed with you these are my friends you are hosting people for dinner they are coming over soon and you realize the roast chicken that you planned that long braised the lasagna in the oven it's not going to be ready for like two two and a half more hours what are they.

Gonna eat before then I have the solution for you it is a quick snack and all of these snacks not all together but one by one can be done in about 15 minutes or less so this is our Old Bay potato chips with lemon aioli basically if what you have is a bag of potato chips you can amp it up into a snack that is worthy of.

Company worthy of a party we're gonna use Old Bay which is a tried and true classic and we're gonna amp up those flavors and give you a little dipper on the side and it's gonna be great first thing is we are gonna dump our chips onto a sheet pan because the best way to imbue your potato chips with flavor is to heat them up if you.

Toast them in the oven a little bit you not only get slightly more crispy and darker in color but they also are like primed to take on more flavor just a little bit of Old Bay to start just a teaspoon and you don't have to be too special about it so we're gonna put it on both before and after um a little bit before just helps lay.

The base level of flavor if you just do it at the end if you just do it before it's like not as sort of like full or Punchy as if you do it in stages so we're going to toss this in the oven for just about four minutes so while that's happening we're gonna make our seasoning mix for when they come out of the oven and that is going.

To be a mix of Old Bay and twist powdered sugar it just like sort of elevates the flavor of the Old Bay and makes it be less like just pungent just like the spice flavor it feels really balanced and then what we're also going to do is make a Little Dipper on the side I love Mayo as a Dipper for French fries I think it's like a perfect side.

Because it's creamy and Rich and it goes really nicely with a salty crunchy snack so we're gonna grate in garlic and add a little bit of lemon juice okay time to get the chips all right this is perfect so you can see wherever so slightly darkened in color so now that they're nice and hot we're going to sprinkle on.

Our mixture I'm gonna just gently toss and you'll see like it's not like I have a bunch of the seasonings sitting like falling off it's sticking to the chips which the heat is what helps make that happen and then we're gonna cut these into your serving dish so now that we're all piled up we'll zest our lemon and this just.

Provides a little bit of brightness a little bit of freshness now we can squeeze some lemon juice into our aioli just a little bit of lemon juice in there we'll stir that up and then we're just going to chop a little bit of parsley as our Finishing Touch on our chips a little bit more added freshness.

It's chips but it's chips done up it's so much fancier than just dumping out the bag the longest portion of this was four minutes that it spent in the oven Old Bay chips with lemonade only a little bit of lemon zest on there a little bit of parsley so fancy so fun we can't snack on it yet because we're gonna have all the food together I'm so.

Excited okay here we go next thing now we're going to be making our zatar firecrackers if you have saltine crackers lying around this is a great way to make use of it and what you do is you make this like oily spiced mixture in a Ziploc bag you dump in a bunch of saltine crackers and then you let them sit overnight so this one does require a.

Little bit of forethought but on the day of your big event all you have to do is dump everything from the bag onto a sheet pan stick it in the oven for 10 minutes and you're done first we're going to make our oily mixture and it's half and half olive oil and vegetable oil so you're gonna feel like you're using a lot of oil and you are but the.

Saltines we're gonna use two full sleeves of it they can really take it and they need a lot of oil to get that glossy burnished finish on the outside to use a full cup of olive oil is frankly expensive you don't need it to all be that some of it can just be doing the like fattiness without all of the flavor and that's where you're gonna.

Like sort of even it out with a little bit of the vegetable oils so if all this happening in in your Ziploc bag and then we're going to add a little bit of garlic powder and a little bit of zachar zalter is a spice blend that's the Middle Eastern Pantry staple and it's usually sesame seeds sumac and like a marjoram or Thyme and then we're gonna.

Do our garlic powder and then we're gonna seal up our bag and judge that around and then this is this like incredibly flavorful super delicious oil that you've got going on here all right so Saltines going in the bag so now we're gonna seal that up get most of the air out of there and then judge.

It all over gently so that you're not breaking them moving magic these guys have been sitting overnight okay look at this this is sitting in liquid you can see all of this oil that's at the bottom of the bag and overnight there's none left it has soaked up every last drop and we're just gonna line these bad boys up and give.

Them a quick bake in the oven so it basically all fits on one sheet pan plus a little spillover on my quarter sheet so we're just going to throw these in the oven for 15 minutes the oven is at 250 so quite low it doesn't take much time at all and you're just sort of sealing all of that goodness on each cracker.

Oh my gosh they're so perfect you cannot arrange them on a little plate using the zatar is great because it it's like a built-in flavor mixture so if you have a favorite spice blend to use this is a great place to do that you might be surprised just how quickly these crackers disappear.

okay this snack is called boccarones with olives and orange it is an elevated take on a tinned fish product or a packaged fish product these are Boko rones white anchovies to these boat granny fillets are in a little bit of vinegar and oil they're beautiful and I'm just gonna lay.

A bunch of them out on this plate I'm gonna move them around after I pour everything on top so that we can be sure to see each of the fillets now we're going to get to our olive oil in your pot we're going to use a couple of cloves of garlic and then just tear it into these large pieces it doesn't have to be nice just like letting it sort of.

Fall apart as it would after you smash it so we're gonna get a couple of Olives what you're going to do is smash them to get that pit out no problem and then just tear your Olive along the smash lines basically into a couple pieces and toss that into the pot as well I love custom olives they're super buttery and delicious very rich.

For an olive and not so Briny like unlike a Kalamata which I feel like is like have you heard of vinegar Castle patronos are a little bit more like mellow and fun and to me they are the perfect addition to this spread and then the last thing we're going to add to our oil before we go heat it up is a few.

Peels of orange so you're just going to take your y peeler and peel your orange from top to bottom and then you're going to have a nice little piece you can go like kind of around the corner if you want it to be a little bit longer we're going to have our orange as well and then we're going to cut a little bit of red onion and this is going to be a.

Non-cooked element that is just going to add a little bit of freshness and a little bit of bite to the finished product so now we're going to go pop this over to the stove and heat it really gently for eight to ten ish minutes so we've got this gentle Sizzle going and the edges of the orange are curling up and that's how you know it is.

Good to go and we can head back to the prep stand okay so just to make sure that we're highlighting all the flavors in here and making sure they're as brought to the floor as possible you're just going to do a pinch of salt and toss that around we're just gonna dump this over the top and then you're gonna get.

All the bits and Bobs get in there with your forks spread everything around make sure there's a little bit of everything everywhere kind of want to arrange things so that you've got nice like accessibility to boccarones nobody has to dig too deep to get to a fish we're gonna squeeze our other half of our orange over it so we just get a little.

Bit more of that sweetness and then we're going to take a little bit of Sherry vinegar just for some added sharpness we're going to finish with our red onion so just a couple pieces here and there and so now we're just going to finish this with a little bit of flaky salt nobody was ever mad at flaky salt a.

Little bit of pepper sorry I forgot the pepper so there you have it these are the bokaronis with olives and orange we are now making marinated mozzarella and peppadews with chili and Thyme this is a really great recipe that takes literally two minutes to make almost no time at all and it gets better as it.

Sits first we're gonna put our mozzarella pearls I'm sure you've seen them like all of our fodder as well so cute these guys and these guys peppadew peppers are often both in like an olive bar pepper bar portion of your grocery store we're gonna arrange them both in this little serving dish so now what we're going to do is we're gonna make.

Our flavorful marinade which is just red wine vinegar so we're gonna go to the stove all right so we're warming our vinegar so now we're gonna grate in garlic we're gonna add a couple sprigs of thyme we're going to add a little bit of Aleppo pepper and then just a big pinch of salt and we're going to let that heat through for just about a.

Minute we're going to run that back to our cheese and our Peppers so what I'm going to do is take our Thyme and I'm going to put that on our cheese you can see it's got like little bits of garlic in there too that's so flavorful and fun and then we're gonna dump all this flavorful liquid over the cheese and the peppers we're just gonna finish it again.

With a little bit of black pepper a nice drizzle of olive oil because right now it's just vinegar so you kind of want that added glug of the oil and then flaky salt of course is it a fancy party snack if it doesn't have flaky salt on it and that's that that is our marinated mozzarella and peppadews with chili and Thyme.

we are now making some sizzled Rosemary with salami pecans and dates this is like charcuterie board plus one I like a spicy salami here because it just adds a little more heat to the finished product so now we're gonna slice our salami about a quarter inch thick and make.

These really nice fatty spicy coins then we're gonna pit some dates you can just rip them open and tear them in half dates are great they play off salty fatty meatiness and also nuttiness really well the pecans we're just going to use straight from the bag raw so no need to do anything here and now let's head to.

The stove so what we're going to do is place our salami in a cold pan we're starting it cold because that will render out the most fat from the salami we want the meat itself to crisp up a little bit and we also want that fat that cooks out to be in the bottom of the pan because that's going to be our cooking fat for everything else so we're.

Going to give it three minutes without touching and then give it the most time to really render out as much as possible if you disturb it it sort of like interrupts that process so now we're going to toss for about a minute until on me obviously you can it's cured you can eat it right away so it's not we're not cooking anything here we're just.

Crisping it up okay so now what we're gonna do is use our slotted spoon to leave all the fat still in the pan and transfer our salami to this bowl now we're going to reduce the heat on our stove and throw in a couple sprigs of Rosemary they're just going to sizzle for like 30 seconds so we're gonna get a little bit of that.

Rosemary flavor into the fat itself all right so right when you see the leaves starting to crisp you can tilt those to the side make sure you leave all the fat you can back in the pan and then you can just transfer your Rosemary to your bowl and now we're going to do pecans you want to definitely get that roasty toasty nutty.

Flavor and then a big pinch of salt here the fat is salty as well but you really want the salt to be on the nuts itself and then you're just going to start toss it every couple 30 seconds every 20 seconds for about two minutes we're pretty toasty here we can almost turn off our heat the residual heat that's here will heat.

Through your dates and you can add back everybody else and give those dates a couple seconds to just heat through get nice and warm and caramely this is like are you joking me everything in here is so alluring and delightful and I just want to dive in there it's just like a combination of textures and flavors it's so fun all.

Right and now we're just gonna dump this bad boy right into a serving dish making sure we can see that gorgeous Rosemary sprigs and we're going to finish it with a little flaky because why not the salami is obviously salty but the dates and the pecans can take it they're all here they're all done all five quick snacks are ready to party.

Friends come to the party okay let's dig in okay um just a little bit crispy if I had a favorite it's some hybrid between these three like you start here oh yeah oh yeah Tomatoes we're building up I mean you take a little meat on top oh yeah oh it's a s'more it's a s'more we're gonna be here.

Snacking on the rest of these but if you are in need for a quick recipe to feed company or just yourself these are the recipes for you and they're available on Bon appetit.com

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