Planning to entertain a crowd at your home this summer? Chef Ryan Scott is here to help! Here are Scott's foolproof recipes for tipsy meatballs, watermelon and tomato salad, and brownies with butterscotch sauce.
Recipe: Ryan's tipsy meatballs (on this page) Recipe: Watermelon and tomato salad with salsa verde vinaigrette (on this page) Recipe: Brownies with butterscotch sauce (on this page)Procedure for meatballs:
1. In a shallow bowl, soak bread with milk, let set for 5 minutes and then wring dry of all liquid.
2. In a large bowl, combine the bread, beef, eggs, garlic, Parmesan, parsley, salt and pepper and mix by hand to incorporate bread into meat. With wet hands, form the mixture into 12 to 15 meatballs, each of a size somewhere between a tennis ball and a golf ball.
3. In a large, heavy-bottomed skillet, heat the oil until almost smoking. Add the meatballs, working in batches if necessary to avoid overcrowding the pan, and cook until deep golden brown on all sides, about 10 minutes per batch. Serve warm or at room temperature. The meatballs can be used in sliders, skewers for cocktail appetizers, or mini subs. Leftovers can also be used for barbecue spaghetti.
Procedure for barbecue sauce:
1. In a large skillet over medium heat, combine the onion, garlic and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar and hot pepper sauce.
2. Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce. Makes 4 cups.
Procedure for the salad:
Grill full slices of watermelon until charred on one side. Cool, cube and season the watermelon, tomatoes and feta with salt and pepper and arrange on plate. Dress heavily with vinaigrette and garnish with torn basil leaves.
Procedure for the vinaigrette:
Place all ingredients except for oil into a blender and pulse until incorporated. Continue to pulse and stream in oil.
Yields 2 servings.
Procedure for brownies:
1. Preheat oven to 350 degrees. Line a 9-by-9-by-2-inch metal baking pan with foil, leaving a 2-inch overhang. Bring stout to a boil in a medium sauce pan; cook until reduced to 1/2 cup, about 12 minutes. Let cool. Reserve 1/4 cup stout.
2. Stir 12 ounces chocolate and 1 cup butter in a medium metal bowl set over a saucepan of simmer water until melted and smooth.
3. Whisk sugars, eggs and vanilla in a large bowl to blend. Gradually whisk in chocolate mixture, then 1/4 cup stout from pan. Fold in flour and 1 1/4 teaspoon salt. Pour batter into a prepared pan.
4. Bake brownies until surface begins to crack with a tester inserted into center comes out with a few moist crumbs attached, 35-40 minutes. Transfer pan to wire rack and let cool for at least 20 minutes.
5. Pour warm butterscotch sauce over the top.
Procedure for butterscotch sauce:
1. In a medium saucepan over low heat, combine egg, sugar, corn syrup, water and butter. Cook, stirring occasionally, until butter melts, sugar dissolves and mixture is thick and smooth.
Makes 16.
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