New Year's Eve is just around the corner. We can't think of a more perfect way to ring in 2014 than indulging in good food and some bubbly with loved ones, so we've come up with a few appetizers inspired by some of our favorite bites in Houston.
Check out these Restaurant-Inspired New Year's Eve Hors d'Oeuvres:
Fried Oyster-Topped Deviled Eggs The Inspiration: BRC Gastropub
Deviled eggs are good. But do you know what's better? Deviled eggs topped with fried oysters and maple bacon. We know that now thanks to BRC Gastropub.
Make this recipe, then top each egg with a hunk of maple syrup-glazed bacon. The oysters scream class while the bacon screams you're drunk. It's New Year's Eve in an
Miniature Vindaloo Meatballs The Inspiration: Underbelly
Forget Swedish meatballs! Try making Indian-style lamb meatballs à la Underbelly instead.
Serve them on a platter with toothpicks or in a bowl topped with chopped cilantro, chives or scallions.
And don't forget the hot pita bread.
Underbelly gets theirs from the nearby Aladdin Mediterranean Cuisine. We think you should, too.
Mini Waffles & Wings The Inspiration: the breakfast klub
Our miniature version of the breakfast klub's famous wings and waffles makes the perfect post-midnight snack. All you'll need is a waffle iron and this recipe. For true breakfast klub flavor, pick up a jar of their signature seasoning.
Once the waffle is cooked, cut it into quarters and top each with a wing and a sliced strawberry. Secure each loaded mini waffle with a toothpick, then sprinkle with powdered sugar and serve on a platter with warm maple syrup.
Caramelized Beef Sliders w/ Sriracha Rémoulade The Inspiration: Reef
Bryan Caswell's caramelized-onion-smothered sliders at Reef are some of the best in the city, so you'll most definitely want to make them for your party.
Start by cooking a few sliced yellow onions over low heat in a skillet with olive oil and butter. Sprinkle with salt and a pinch of sugar and cook low and slow until deeply caramelized. Allow them to develop a deep golden color before fussing with them.
Next, sprinkle sea salt onto the tops of pre-baked dinner rolls, then bake until golden brown and cooked through. When ready to serve, slice those babies open, brush the inside with butter and lightly griddle until a golden crust forms.
Meanwhile, prepare Sriracha rémoulade by mixing 3 parts mayonnaise with 1 part Sriracha (add more if you like spice). Finish with a squeeze of fresh lemon juice and freshly ground black pepper.
Finally, heavily season good-quality beef (get at least 20 percent fat, though 30 percent would be juicier --the diet starts on Wednesday, right?) with kosher salt and freshly ground black pepper and shape into bun-sized patties. Press your thumb into the middle of each patty and griddle, flipping once until medium-rare.
Build the sliders and serve on a platter with a bowl of sriracha rémoulade.
Wild Hogs in a Blanket The Inspiration: Moon Tower Inn
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We took a page from the books of our favorite game dog and brew joint, Moon Tower Inn, to create these bite-size takes on the classic pig in a blanket.
Use crescent dough to wrap up bite-size pieces of precooked game sausages like wild boar, venison and duck with toppings like sliced jalapeños, feta cheese, dried cherries, pickled red onions and creole mustard.
Special bonus: The sriracha rémoulade from Reef's sliders will double as a killer dipping sauce.
Happy New Year!