Peppadew Beef Sliders {potlucks & picnics}

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Picnics and potlucks and parties, oh my! Got to love the start of the social season. I’m so looking forward to concerts in the park, school social potlucks, pool parties, backyard parties…

For someone who cooks as much as I do, you’d think I’d have a “go-to” dish to contribute to these events, but I always struggle with what to bring. Especially since I really want to make something special but I don’t want to spend a fortune, have no time, and usually forget until the night before.

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Enter my Spanish-inspired shredded beef. Put it in the crock overnight or all day and bring to a picnic or potluck with slider or kaiser rolls. You don’t really have to keep it hot for a picnic; room temp is fine. Or, if you’re having a party at home, consider serving over saffron rice with peas.

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This uses jarred peppadew peppers and smoked paprika, both of which you can easily find at Whole Foods or online. But if you can’t easily find them, skip the smoked paprika, or sub oregano, and use a jar of peperoncini peppers instead of peppadew.

I don’t know if this will end up being my go-to dish but it’s darn good and I will be making it a few times this summer! What’s your go-to potluck or picnic dish?

Peppadew Beef Sliders

Total Time: 10 hours

Yield: 10 servings

Peppadew Beef Sliders

Perfect for potlucks and picnics, this 4-ingredient Spanish-inspired shredded beef is great for feeding a crowd!

Ingredients

  • 3-4 pound round roast
  • 1 14 ounce jar peppadew peppers--do not drain, you'll use the peppers and the juice for this
  • 1 teaspoon salt
  • 2 teaspoons smoked paprika
  • sauteed peppers and onions (optional)
  • chopped green olives (optional)

Instructions

  1. Place the whole round roast, the jar of peppers--including the juice, salt and paprika in a crock pot. Cook on lowest setting for 8 hours.
  2. Remove the roast, shred using 2 forks. Leave the liquid in the crock pot.
  3. Return beef to crock pot and cook on lowest setting another 2 hours, or whatever time you have. It's really not necessary but it does let the sauce get fully absorbed by the beef.
  4. Serve on slider rolls or over rice, topping with sautéed peppers and onions and/or olives if desired.
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Kale and Radish Tabbouleh

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Um, yeah, so it’s snowing again. It’s late March and it’s snowing. But I can’t stop believing that someday, one day, soon, we will have an actual spring. With picnics, and potlucks, and get togethers.  And outside. Playgrounds. Running, jumping outside of my house….that’s not a dream is it? We will be able to leave the house, won’t we?

Of course, I always think of spring food as asparagus and peas and strawberries, but we’re still a few months away from that. Early spring means rich dark greens, radishes, and spring onions. 

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So I’m making the most of it before we get into the asparagus and peas and strawberries. Tabbouleh is traditionally a mid-summer dish with fresh, ripe tomatoes and cucumbers, and I love to bring it to picnics and potlucks then. But I thought I’d spring it up a bit and replace the tomatoes with radishes and some of the herbs with kale.

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It’s a fairly easy dish that you can make ahead and bring to your next spring outing.

I use a mixture of traditional ingredients like parsley and mint that are pretty easy to find this year. But I add in kale, chopped as finely as the parsley and then wilted in the microwave to lose some of the bitterness. And radishes chopped small so they add flavor and texture without overwhelming.

Kale and Radish Tabbouleh

Prep Time: 2 hours, 15 minutes

Total Time: 2 hours, 15 minutes

Yield: 12-16 servings

Serving Size: 1 cup

Ingredients

  • 2 cups bulgur
  • 2 cups boiling water
  • 2-3 cups chopped kale
  • 1-2 cup chopped parsley (1 bunch is about 1 cup)
  • 1/2 cup chopped mint
  • 1/4 cup finely diced shallot
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cucumber, seeded and diced into 1/2 inch pieces
  • 3 scallions, chopped
  • 1 bunch radishes, diced into 1/4 inch pieces
  • 1/3 cup fresh lemon juice
  • 2/3 cup extra virgin olive oil (the good kind)

Instructions

  1. In a large bowl, pour the boiling water over the bulgur. Cover with plastic wrap and set aside for an hour.
  2. Meanwhile, steam the kale. I do this in the microwave: dampen 2 paper towels and lay them on a microwave safe plate. Top with chopped kale. Lay another 2 dampened paper towels on top of the kale. Microwave for 2 minutes. Check the kale. If it's not completely wilted, microwave for another minute. Set aside and allow to cool.
  3. Combine the remaining ingredients in a very large bowl. Toss in the bulgur and kale. Mix until combined.
  4. Allow to stand for an hour or so to let the flavors combine. This keeps great in the fridge for 3-4 days.
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Holiday Potluck

spinach dip completeI received a question on my facebook page asking about suggestions to bring to a holiday potluck. I imagine a lot of folks have that same question, so here are some suggestions.

Riff on an old classic:

The holidays are all about comfort and tradition, so I embrace that but add a little twist. You can’t go wrong with classics for potluck, especially one around the holidays. At the same time, you don’t want to bring the same old, same old. In times like these, I’ll come up with the substance of an old classic dish that I want to make and then go to recipes on food network or epicurious to inspire different seasonings, sauces, etc.

The cocktail meatball, for instance. Get a big bag of them from Costco or Sam’s. Then search Asian recipes on your epicurious app. One of the first recipes that comes up is Eggplant and Beef Stir-Fry–a Thai-inspired dish. Mint, soy sauce, chiles, ginger, fish sauce, lime juice, garlic, sugar. Yum. Mix up the sauce per the recipe instructions, pour over your meatballs and heat. You could do exactly the same thing with a pork butt or even veggies.

Make a dip:

You just can’t go wrong with a tasty dip at a potluck. It’s the work horse of the potluck table. You may not get as many props for bringing it, but you won’t be taking any home. My go-to dip: Spinach Artichoke Dip.

Thanks for the facebook question, sis! I hope this helps you out in your holiday potluck adventures.

I loved getting the question! Keep them coming!