Wine & Dine

Episode #36 - Tailgating Two

Grilled Steak Sliders
Cheesy Chili Frito Nachos
Hot Chocolate Pudding

Grilled Steak Sliders

Vegetables:   2 T. Olive oil
1 small package of sliced mushrooms
1 medium onion diced
1 red pepper – seeded & diced
1 green pepper – seeded & diced
Garlic salt
Pepper

Steak:   2 lb. Flank Steak
Splash of dry red wine (Shiraz works well)
Garlic salt
Pepper
1 lb. slice Swiss cheese
1 large package of whole wheat slider buns

Mayo:   ½ cup mayonnaise
1 T. prepared Horseradish
½ t. Garlic Salt

Heat olive oil in a sauté pan. Add in all the vegetables. Season with garlic salt & pepper and sauté until golden and caramelized. Meanwhile, heat a heavy grill pan on high heat. Add olive oil. Immediately start grilling the flank steak. Season both sides with the wine, garlic salt & pepper. Grill to your preference. Remove steak from the grill pan and let rest on a cutting board. On low heat, add olive oil to the same pan and place the buns, both sides down on the grill pan to toast. Thinly slice the steak against the grain. Remove the buns from the grill pan. Place a slice of Swiss cheese on one side of the bun. Mix all the mayo ingredients together. Assemble the sliders by adding steak to the cheese side of the bun. Top with the sauté vegetables. Spread Horseradish mayo on the second half of the bun and top the sandwich.

Cheesy Chili Frito Nachos

1 package Frito Scoops
1 can of chili
Dry red wine (if chili is too thick!)
1 package shredded Cheddar cheese
1 cup sour cream
¼ cup slice jalapeno's
2 T chopped cilantro

Spread Frito Scoops on a platter. Sprinkle cheese over Frito's. Heat the chili, (add red wine if too thick), and spoon over the chips and cheese. Garnish with dollops of sour cream. Top with jalapeno's and cilantro.

Hot Chocolate Pudding

1 cup granulated sugar
½ cup unsweetened extra dark cocoa powder, sifted
6 T. all-purpose flour
1 t. Salt
4 cups milk, hot
2 t. vanilla

In a heavy sauce pan, mix sugar, extra dark cocoa powder, flour and salt. Gradually whisk in the milk until smooth. Cook, whisking constantly over medium-high heat for about 5 minutes or until boiling and thickened. Remove from the heat and whisk in the vanilla. Divide among custard cups or dessert dishes. Let cool to lukewarm or serve chilled.