-jfl.jpg

Sometimes it’s just nice to have a nice party platter for the group when things are going down.

Oh, say, the Stanley Cup for example?

Well this is my take on a coffee table delight featuring some of my favorite things.

Cheese dip is way simpler than most people think especially if you know a few tricks, and I always prefer fries to dip.

Trust me these fries did not last, our party goers ate them up in a hurry. The secret is the staggered cooking to get that perfect texture.

Finally, my Chorizo meatballs. Great in a sandwich or on there own. Like little airy fireballs of meat candy.

With these in your arsenal your next party will be off to a great start.

Chorizo Meatballs

1 Package 8 Chorizo in Casing

1 egg

¼ cup breadcrumbs

½ tsp cilantro

¼ tsp lemon juice

Salt and Pepper to taste

Remove Chorizo from casings and add the other ingredients. Form into medium sized balls in your palm and bake for 15 minutes in a 350 degree oven. When you can put a toothpick in the center of one and it comes out clean your meatballs are done.

Jalapeno Cheese Dip

1 cup Whole Milk

1 ¼ cup crumbled queso fresco

1 Jalapeno, diced

4 cloves garlic, diced

½ onion diced

1 cup diced mushrooms (optional)

Salt and pepper to taste

In a double boiler combine ingredients and whisk them together until well mixed and combined.

JFL’s Dippin Fries

4 Russet Potatoes sliced into fries

Salt and Fresh Cracked Pepper

Paprika and fresh diced Cilantro

First heat peanut oil to 375 degrees and fry for 4 minutes, then drain the fries for two minutes while you reduce the oil temperature to 350 degrees.  Put them back in and fry for another 3-4 minutes. Drain again and toss with spices before serving.

Your guests can’t resist flavor of this magnitude. And you’ll be coming back as well, I know that was the case for us.