Pinterest got the best of me. Last Friday I decided to throw an Olympic Opening Ceremony Party… with Myself, Wafiq and Bernice. I found a few excellent looking party dishes + I was super excited for the Olympics.
I had a long list of recipes ready to go in an email titled: “Olympics Party Food” to Wafiq’s inbox. I think that’s when he started to be concerned. First of all, I never email Wafiq. I don’t know what prompted that action. And second, I’m not fully confident Wafiq knew about the Olympics. Or about cooking for them.
Wafiq followed up with a phone call & there was a moment of silence after he asked who was going: Bernice, Himself, and Me.
Shrimp, tuna, olives, buratta, wine, bread, prosciutto – for me, Bernice & Wafiq. I even considered decorations.
I was/am totally comfortable with that. But Wafiq ended up inviting the neighbors to truly fulfill my Olympic Opening Ceremony Party goals. (Thank you neighbors.)
Anyways, I spent waaay too much time on Pinterest & the results proved it. These three recipes + a glass or two of wine made for an excellent Olympic party. Whether you have 2 humans + 1 dog or 10 people, you have to make it work. Perhaps this weekend?
Olympic Party Menu
1. Cajun Shrimp Guacamole Bites – from Joyful Healthy Eats
1 sweet potato, sliced in ¼” slices
2 Tbls olive oil
salt to season
1lb. large raw shrimp, peel and deveined
½ teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon sea salt
¼ teaspoon chipotle chili powder
1 tablespoon olive oil
4 small avocados
½ cup cilantro
juice of 1 lime (about 2-3 tablespoons)
1½ tablespoons red wine vinegar
½ teaspoon red pepper flakes
salt to taste
Preheat oven to 425.
Cover bottom of baking sheet with tin foil. Add 1 tablespoon of olive to tin foil and using a brush, spread the olive oil over the entire pan so it is coated. Place the sweet potato slices on the prepared baking sheet.
Pour remaining tablespoon of olive oil into a small dish, using a brush, brush the tops of the sweet potato slices with olive oil. Lightly season with salt.
Bake in oven for 10 minutes.
Remove the baking sheet from the oven and gently flip the sweet potatoes slices over using a pair of tongs. Place back in oven and bake an additional 5-7 minutes. Remove and let sit.
To prepare the Guacamole: Add avocado, cilantro, lime juice, red wine vinegar, red pepper flakes, and salt to a food processor or blender. Lightly pulse until the mixture is smooth. Set aside.
To prepare the Chipotle Shrimp: In a small bowl, add shrimp, smoked paprika, ground cumin, sea salt, and chipotle chili powder. Toss the shrimp to coat in the seasoning blend.
Heat a large skillet to medium high heat. Add olive oil to the pan and then place the shrimp. Cook shrimp for 2-3 minutes per side.
Assemble the bites. Top each sweet potato slice with a dollop of guacamole, one shrimp, and garnish with fresh cilantro. Serve
2. Prosciutto Crostini with Burrata and Lemon Honey Drizzle – from The Charming Detroiter
1 baguette, sliced on a diagonal into at least 12 crostini
½ lemon, juiced
¼ cup honey
4 slices prosciutto, torn into large pieces
8 oz. burrata, sliced
Microgreens, for garnish
Heat broiler to high. Arrange baguette slices on a baking sheet. Drizzle with olive oil and toast in the oven for 2-3 minutes, until golden brown.
While bread is toasting, whisk together lemon juice and honey in a small dish until combined. Season with a dash of salt and pepper, whisking to combine.
After bread has toasted, remove from baking sheet. Add prosciutto to the baking sheet and toast under the broiler for 2-3 minutes, until crispy.
To assemble, place one slice of burrata on each crostini. Top with 1-2 pieces of crispy prosciutto and micrograms. Drizzle with honey lemon sauce and serve. Enjoy!
3. Fresh Ahi Tina Cakes – from Superman Cooks
8 oz fresh ahi tuna
½ C cracker crumbs (we used a club crackers )
1 tbsp old bay seafood seasoning
Pinch of salt
Pinch of pepper
For the sauce:
¼ c cocktail sauce
½ c mayonnaise
Tsp fresh lime juice
Dice tuna into ¼” pieces and place in a mixing bowl
Squeeze one fresh lime wedge onto tuna
Salt and pepper tuna, and mix in old bay seasoning
Crush crackers to an oatmeal consistency (you want some larger pieces)
In a separate bowl, scramble the egg and add to tuna.
Combine cracker crumbs with tuna and mix together (it will look wet, don’t worry the crackers will absorb the liquid).
Cover and refrigerate for at least 10 minutes
Heat a sauté pan over medium high and add tbsp olive oil
Divide tuna mixture into 3 equal parts and form into balls and lightly smash to flatten top and bottom
Place in sauté pan and cook over medium high heat for 2 minutes, turn over and cook for another 2 minutes.
Serve with fresh lime and drizzle with tuna sauce