Dougs Dried Beef Hot Hors Doeuvre Food

DOUG'S DRIED BEEF HOT HORS D'OEUVRE

Steps:

• Preheat oven 350 degrees.
• Mix all ingredients together; spread in a small quiche pan.
• Bake until brown and bubbly approximately.
• 25 minutes.
• Serve with sliced baguette.

CHILLED BEEF AND VEGETABLE HORS D'OEUVRES

Steps:

• Cut tenderloin into thin, 1/4-inch strips, trimming off all fat. Pound out slices, maintaining the rectangular shape, until they are approximately 1/8" thick. Whisk together soy sauce, sugar, salt and mirin until dissolved. Dip slice of steak in soy mixture then place a piece of scallion, pepper and jicama on top. Roll tightly and skewer through center.
• Grill or broil, over or under medium-high heat, basting with sauce, for 3 or 4 minutes. Cut each roll in 2 or 3 pieces and skewer with toothpick. Serve warm or room temperature.

BEEF TERIYAKI HORS D'OEUVRE

Steps:

• Slice partially frozen steak thinly on the diagonal (should get about 20 slices).
• Prepare marinade by combining rest of ingredients.
• Marinate meat at least thrity minutes (or meat can be frozen for several days right in the marinade and then sliced).
• Thread on skewers.
• Broil at highest heat or grill until brown.