Party Food | Chef Recipes for Easy, Elegant Entertaining

Planning a dinner party can just as much work as it is enjoyable. The whole intention of SKORDO products is around us taking out the extra steps and empowering you to cook with ease. Each SKORDO blend gives me confidence in my flavors and allows me focus on the fun of hosting. Here's some inspiration for your next get together...

Some Charcuterie Favorites:

Mozzarella Pearls, marinated in olive oil, salt, and SKORDO Italian Seasoning.
Thick Cut Bacon, candied with brown sugar and SKORDO Sugar Hut Pepper
Mixed Nuts, toasted and seasoned with SKORDO Steak Seasoning
Caramelized Onion Jam, finished with Runamok Maple Syrup + SKORDO Bourbon Barrel Aged Sea Salt

Bite Sized Appetizers:

"Paella" with Seared Scallops

First make a risotto with crumbled chorizo, diced roasted red peppers, canned tomatoes, white wine, anchovy paste + SKORDO Paella Seasoning. Finish with herbs, butter, and frozen peas.

When ready to serve, slice scallops in half horizontally to get more servings per scallop and then sear in olive oil (just on one side since they’re thin!).

In a small dish, scoop some Paella risotto, and top with seared scallop, lemon, and herbs.

Tuna Sushi Bites

Start by cooking sushi rice and then seasoning with rice wine vinegar and SKORDO Asian Sesame Tuna Rub.

Pickup some local sushi grade fish. We used Maine Bluefin Tuna from Harbor Fish. Finely dice your fish, then season with SKORDO Togarashi, sesame oil, scallions, Sriracha, and Tamari.

To plate, thinly sliced cucumbers on a bias as the base for each bite. These should be long thin slices. Atop each slice, layer rice, avocado, tuna. If the rice is super sticky, keeping your hands wet should help!

Finish with more SKORDO Togarashi because it’s so beautiful and they’re ready to eat!

Lamb Gyro Bites

Season ground lamb with SKORDO Greek Lamb Rub- about 2 tablespoons per pound of meat. Roll mini ½ inch balls and bake at 350 degrees F until 80% done.

Next, quickly pickle some red onions with SKORDO Pickling Blend, chop up some Kalamata olives with Pepperoncini peppers, and make a white sauce. By whipping Greek yogurt, diced cucumbers, and feta together with mint + parsley, you create a sauce that accomplishes the tzatziki + crumbled feta cravings, without giving ourselves two components for plating later.

To serve, slice pita pockets into triangles (like a pizza), finish cooking the meatballs, and get assembling. Inside each triangle, put a little white sauce on the bottom, then the meatball, then the pickled onion + chopped salad. These are so easy to pick up and enjoy!

For Dessert:

Chocolate Chip Cookies

For dessert, we suggest you make your classic chocolate chip cookies, but this time sprinkle SKORDO Smoked Bourbon Sea Salt on top in the last 2 minutes of baking. The flakes are so stunning and deserve to be showcased, and that short blast of heat really warms up the smoky scent.