Cookaholics Bulletin Board

I am going to do a grilled flank steak as part of a small plates and finger food party. I had originally thought of serving small cut rolls, so people could make a little sandwich type thing if they wanted. What do you think of using small baguette slices instead of rolls. Any other bread type ideas that would work with this?

Here is the rest of the menu:

Snackie things: Roasted peanuts, yogurt raisins, roasted almonds, M&M's, some good chips with bean and chipotle in them, Cheddar Pirate's Booty (you either love or hate that stuff)

Shrimp platter with cocktail sauce
Roasted mini sweet peppers with Gail's (Ina's) crostini
Snap peas open face piped with a yogurt/cheese/chive mixture

Grilled flank or tri tip (cut into small pieces)
Grilled sweet onion
Assorted spreads and dips for the meat (horseradish, mustard, spicy mayo)
Some type of small roll or cut baguette for mini sandwiches

Pineapple quartered and served on the shell so to speak
Grapes

Fuzzy's olive oil and orange cake
Champagne toast for our friend who is collecting his first ss check!

Is this too much?? Suggestions welcome. I also wanted to make a tortellini salad with cherry tomato and mozarella balls, pesto, but eliminated that. Someone is bringing the pea pod thing. I am having about 30 people, so it's more a stand around or find a seat with a small plate thing, not an official sit down dinner.

Looks like a great menu. A dark rye would be nice and dense enough to hold up to grilled meats.
Baguette slices might go soggy.

I'm with Becky...looks awesome!

Amy

EB
My only thought would be that considering the toppings for the beef, I think anything open faced will be sloppy for people to eat (grilled onion slip and slide, etc), so I think you original idea of small rolls will be easier for folks to deal with.....just my .02
ilene

Lynn,

I'm amused that it's now "my" bundt cake even though it's from a published cookbook.

For the flank steak, I'd suggest tortillas.

I think I'd do the little rye buns, bread slices can be awkward. Also, you could do one spread instead of an assortment. I have a nice recipe for a horseradish and mustard sauce, or you could do a sauce with gorgonzola. Everything sounds delicious!!

I would go with the baguette and slice it like a roll (not all the way through crosswise). I like the tortilla idea too and pita halves would also be nice. If this were a party of my friends I would have to add a non-red meat sandwich filling. In this case I would do something like cheese as there are other non-meat options. Sounds delicious and I love the fruit choice too. Good job.

Mary

Looks fantastic to me.

The last time I made grilled flank steak, people kept asking me what I did to it to make it so good. Uhmm, I put salt and pepper on it and grilled it. To this day they think I'm holding out on them. I think lots of people just aren't used to the taste of beef. They mostly eat bland but tender cuts or marinate the hell out of stuff. If you face that problem, tell them you used truffle oil.

All good thoughts. I love the truffle oil ploy. It sounds better already.

I am now down to sixteen with a possibility of 18. Sort of between a sit down and a stand around. I think I can drum up a few more people. Anybody??

Fuzzy, yes that sounds funny to call it your cake now, and probably inappropriate? It is just a way for me to remember it. It was actually Kris's anyway, wasn't it?

Here is the tortelini salad. It was beautiful, this photo does not do it justice. Pesto, grape tomatoes, kalmata olives, sweet peppers, marinated mozzarella.



And the rolls for the flank sandwiches. I found a mini croissant, and also some hoagie rolls that I cut in half and then picked out some of the volume. They were very good. I put them in the Kirkland LC knockoff, and used a clear glass lid so people could see what they were. They actually warmed up slightly due to those halogen lights over the range. I liked that, it worked out very well.