BERNAISE SAUCE
Elegant French sauce w/ near-consistency of mayo. Serve
hot or cold over fish, broiled steak, roasted lamb, pork chops.
Ing-- 2 tbl chp shallots 3 tbl best organic cider vinegar or fresh-squeezed l/juice
3 egg yolks 1/4 tsp ea sea salt, pepper 1/2 c butter 1 tbl minced fresh Italian parsley.
Method--Simmer combined shallots/vinegar over hot water on very low heat, stirring til vinegar is nearly all absorbed. Stir in 3 egg yolks, 1/4 tsp ea sea salt/fresh-ground bl/pepper, tbl butter. Keep cooking over hot water adding rest butter gradually in small pieces, until 1/2 c butter has been used. Stir in parsley last. Serve hot or cold.
Game Day Table
Game Day Cheese and Charcuterie Board / trays of sweets on the side
Hot Appy: Buffalo cauliflower "wings" soft pretzels chicken tenders Dips and Spreads: Ranch or blue cheese spicy + honey mustards Buffalo hummus guacamole BBQ-sauced chicken tenders chile con queso. Vegetable Crudites: carrots celery cucumber spears snap peas. Chips: ruffled or kettle potato chips corn chips. Cheese: cheddar Monterey jack or spicy pepper jack cheese. Charcuterie: Genoa salami, soppressata, and prosciutto, beef jerky, chicharrones, pepperoni, turkey pepperoni
Instructions Prepare Buffalo cauliflower and chicken tender recipes, and frozen soft pretzels according to pkg. Place each dip in a small bowl or ramekin on the serving board.
Place vegetables, chips, cheeses, and charcuterie around the dips, near the dips or sauces they naturally match, leaving space for the hot Buffalo cauliflower, soft pretzels, and chicken tenders, e.g. Buffalo cauliflower and celery with blue cheese dip, vegetables with Ranch or hummus, corn chips with guacamole and chile con queso.
Set about 1/3-1/2 hot foods in a low oven to keep warm to refresh the board when needed.
Place the Buffalo cauliflower, soft pretzels and chicken tenders in their reserved spots.