Our Executive Chef at Stafford’s Pier Restaurant in Harbor Springs shares a few of his favorite holiday appetizers. These recipes were recently featured in the Holiday Issue of Edible Grande Traverse Magazine – be sure to pick up your copy! (We have also included them below).
Broiled Bacon-Wrapped Shrimp with BBQ Sauce and Local Lager
- 24, 16-20 shrimp peeled and deveined
- 12 strips of bacon, cut in half
- 1 (12 oz.) can of Stroh’s Beer
- 1 bottle BBQ sauce
Pat the shrimp dry and lay on a cutting board. Wrap the shrimp with a half slice of bacon per shrimp. Don’t overlap the bacon. Combine the beer and the BBQ sauce and set aside. Place the shrimp on a ½ “ baking rack on a sheet pan. Generous brush the shrimp with the BBQ sauce. Broil in the oven at 425 degrees on the top shelf. They should look golden brown, sticky and crispy. Serve immediately.
A few things about this dish. Develop a relationship with your local butchers and fishmongers. They will steer you in the right direction in terms of freshness and value. Slip them a nice tip and they will take care of the little things like peeling shrimp or butchering that chicken. You also need to use the rack to broil the shrimp. If they are simply placed on the sheet pan they will steam in the sauce and they won’t get that crispy color we are all.
- 1/2 pound smoked salmon (we prefer John Cross Fisheries of Charlevoix)
- 8 slices of rustic bread, preferable sourdough
- 2 cups high quality grated Gruyere cheese
- 4 tablespoons unsalted butter
Layer the smoked salmon and Gruyere between slices of bread. Butter the outside of the sandwiches. Toast the sandwiches over medium heat slowly so that the outside is golden brown and the cheese is thoroughly melted on the inside. Cut the sandwiches in ¼ sections and serve immediately. One twist I like is to serve a side of Béchamel or Mourney sauce for dipping.