Lounge Sampler Recipe

Make dough

In a bowl combine 2 cups flour and 1/2 tsp salt. Cut in 6 tbs cold diced butter until mixture resembles coarse crumbs. Add cold water, 1 tbsp at a time, until dough just comes together (about 4 tbs). Form into a disk, wrap and chill 30 minutes.

Prepare filling

Heat 1 tbs olive oil in a skillet over medium heat. Add 1/2 cup finely chopped onion and 1 tsp minced garlic; sauté 2 minutes until softened. Add 1 cup ground beef and cook, breaking up, until browned (4–6 minutes). Stir in 1/4 cup chopped green bell pepper, 1 tbsp tomato paste, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, 1/4 tsp dried oregano; cook 2 minutes. Add 1 tsp red wine vinegar and season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and stir in chopped hard-boiled egg if using. Let cool slightly.

Assemble and cook

On a lightly floured surface roll chilled dough to 1/8-inch thickness. Cut 4–5 inch circles (8 total). Place about 2 tbs filling in center of each circle. Fold and crimp edges to seal. Heat 1 cup vegetable oil in a deep skillet to 350°F (175°C). Fry empanadas in batches 2–3 minutes per side until golden brown and crisp. Drain on paper towels. Alternatively bake at 400°F (200°C) for 18–22 minutes until golden.

Pat 0.75 lb thinly sliced steak dry. Season both sides with 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp minced garlic. Heat 1 tbs olive oil in a skillet over high heat until shimmering. Sear each steak slice 30–45 seconds per side (you want rare–medium-rare). Remove to a cutting board and let rest 2 minutes.

Place a slice of seared steak flat, top with a few strips of roasted red pepper (about 1/2 tbs), a thin slice of mozzarella or provolone (approx. 1–2 tbs), and a sprinkle of chopped parsley. Roll tightly and secure with a toothpick. Repeat with remaining steak.

Return rolls to the hot skillet seam-side down and cook 30–60 seconds more to warm cheese and finish seals. Transfer to a platter and keep warm. Slice in half on the diagonal if desired before serving.

Pat 12 large shrimp dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Set up a dredging station: 1) 1/2 cup flour, 2) 2 beaten eggs, 3) 1 cup shredded coconut mixed with 1/2 cup panko.

Coat each shrimp in flour, shake off excess, dip in beaten eggs, then press into coconut–panko mixture to coat thoroughly. Place on a tray.

Heat 1 cup vegetable oil in a skillet or shallow pot to 350°F (175°C). Fry shrimp in batches 1.5–2 minutes per side until golden and crisp. Drain on paper towels and keep warm. Serve with sweet chili sauce and lime wedges.

Preheat oven to 425°F (220°C) if roasting, or heat oil to 375°F (190°C) for frying. Pat wings dry and toss with 1 tsp salt, 1/2 tsp black pepper and 1 tsp baking powder (this helps crisp in oven).

For oven: Arrange wings on a wire rack over a baking sheet and roast 40–45 minutes, flipping once, until skin is very crisp. For frying: Fry in batches 8–10 minutes until cooked through and crisp; drain on paper towels.

Make wing sauce: whisk together 1/4 cup hot sauce and 2 tbs melted unsalted butter. Toss cooked wings in sauce to coat, or serve sauce on the side for dipping.

Peel (optional) and cut 2 russet potatoes into 1/4–1/2-inch fries. Soak in cold water 20–30 minutes to remove starch, then drain and pat very dry.

Heat 2 cups vegetable oil in a deep pot to 325°F (160°C). Blanch potatoes in batches 3–4 minutes until tender but not colored. Remove and drain. Increase oil to 375°F (190°C) and fry second time 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp salt, 1/4 tsp black pepper and 1/2 tsp paprika. Alternatively toss with oil and roast at 425°F (220°C) 25–30 minutes turning once.

If using store-bought chipotle mayo and sweet chili sauce, transfer to small bowls for serving. Warm sweet chili sauce slightly for coconut shrimp if desired. Spoon chimichurri or chopped parsley into a small ramekin for garnish. Arrange all components on a large platter with sauces on the side so guests can mix and match.