NEW YORK (CBSNewYork) — Hosting a Kentucky Derby party today?
Mark Bailey, a private chef in New York City, visited CBS2 to show you some quick, easy and budget-friendly bites that will keep your party on theme!READ MORE: Earth Day: Going Vertical In Newark, Innovative AeroFarms Grows More With Less
Check out the recipes below, and click on the video above for the full interview.
Tea Sandwich Platter
Bacon and Egg
8 large eggs, hard boiled and chopped
6 thick cut bacon, cooked crispy and finely chopped
1 tbsp dill, minced
2 tbsp mustard
1/2 cup mayonnaise
thin white or whole wheat sliced bread
salt and pepper, to taste
Combine and mix first 5 ingredients in a mixing bowl. Spread egg mixture on 10 bread sliced. Close sandwiches with remaining bread slices. Using a knife, cut and discard crust edges of each sandwich. Diagonally slice sandwich in half. Then slice halves in half to form 4 tea sandwiches.
Lightly smear mayonnaise on one side of each sandwich then dip in chopped herbs. Arrange on platter and serve.
Cucumber and Arugula
1 8oz pack of cream cheese, softened
1 English cucumber, thinly sliced
1 cup baby arugula, chopped
thin white or whole wheat sliced bread
In a small bowl combine arugula and cream cheese. Mix well. Set aside.
Lightly smear 10 slices of bread with cream cheese mixture. Layer with cucumber slices and then close sandwiches with remaining bread slices. Using a knife, cut and discard crust edges of each sandwich. Diagonally slice sandwich in half. Then slice halves in half to form 4 tea sandwiches.
Dip edges in chopped chives and arrange on platter and serve.
Mini Crab Cakes
1/2 pound lump crabmeat, picked over
2 scallions, green part only, minced
1 tablespoon parsley, chopped
2 teaspoons old bay seasoning
2-3 tbsp mayonnaise
1 tablespoons plain bread crumbs, depending on moisture of crab
1/4 tsp salt
1 tsp black pepper
1 cup Panko bread crumbs
1/2 cup chopped basil
1/4 cup butter, melted
1/2 cup grated parmesan cheese
Preheat oven to 350 degrees. Lightly grease a 24-cup mini muffin pan.
In a mixing bowl, season crab meat with salt and pepper. Gently mix in scallions, parsley, Old Bay seasoning and mayonnaise. Add 1 tbsp plain bread crumbs to reduce moisture.
Fold in egg with rubber spatula until mixture just clings together. Add 1 tsp more bread crumbs if necessary. Set aside.
In separate mixing bowl, combine Panko bread crumbs, basil and cheese. Drizzle butter over and mix well.
Spoon 1 teaspoon of bread crumbs and basil mixture to bottom of each muffin cup. Top with 1 teaspoon of crab mixture. Then top with sprinkle of additional Panko crumbs. Bake cakes for 25 minute of until golden brown.
Garnish with chives and serve.
Cheesy Grits Souffle
1 cup quick cooking grits
3 cups cheddar/jack cheese mix
4 cups milk
salt and black pepper, to taste
5 tbsp unsalted butter
butter cooking spray
Preheat oven to 350 degrees. Grease 2 large ramekins or 4 small ramekins with butter cooking spray.
Bring milk to boil in a medium-large sauce pan over medium-heat. Stir in grits and cook until thickened. Remove from heat. Stir in cheese and butter. Mix well until cheese and butter melts. Season with salt and pepper to taste. Add eggs and mix well.
Fold grits into ramekins and transfer to oven. Bake until soufflé browns and puffs up (approximately 20-25 minutes.
Mint Julep Melon Bites
2 cups sugar
1/2 cup packed fresh mint leaves and tender stems, plus whole sprigs for garnish
1/2 cup bourbon
2 cantaloupes peeled, seeded and cut into 1-inch pieces
Juice of 1 lemon
In a small saucepan, bring 1 cup water and the sugar to a boil over medium-high heat, stirring until the sugar has dissolved. Simmer, stirring occasionally, until the mixture is reduced by half, about 15 minutes.
Remove the saucepan from the heat and stir in 1/2 cup mint leaves and the bourbon. Cover and let
steep for 1 hour.
Place the cantaloupes in a serving bowl. Strain the syrup over the melon; stir in the lemon juice to taste. Cover and refrigerate for 1 hour. Top with mint sprigs.