Monterey Travel California Bay Ca Vacation Igougo

I got some bomb dinner party ideas for y'all. Trust me, these mains are so good, your guests will be begging for seconds.

Apple Tart

• 1 sheet frozen puff pastry, thawed
• 2 Granny Smith apples, peeled, cored and thinly sliced
• 1/4 cup sugar
• 1/4 cup apricot preserves
• 2 tablespoons unsalted butter, melted
• 1 tablespoon apple brandy
• 1/2 teaspoon ground cinnamon

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Unfold puff pastry onto the prepared baking sheet. Arrange apple slices on top, leaving a 1/2-inch border. Sprinkle sugar evenly over apples.
3. Bake until pastry is golden and apples are caramelized, about 20-25 minutes.
4. Meanwhile, in a small saucepan, heat apricot preserves, butter, brandy and cinnamon over medium heat until melted and smooth.
5. Drizzle glaze over tart and serve warm or at room temperature.

Pesto Chicken

• 4 boneless, skinless chicken breasts
• 1/4 cup basil pesto
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

1. Preheat oven to 400 degrees F. Line a baking sheet with foil and coat with cooking spray.
2. In a small bowl, mix together pesto, Parmesan cheese, black pepper and garlic powder.
3. Place chicken on the prepared baking sheet and spread pesto mixture evenly over each piece.
4. Bake until chicken is cooked through, about 25-30 minutes.

Braised Short Ribs

• 5 pounds beef short ribs, bone-in
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 cups red wine
• 1 cup beef broth
• 2 tablespoons tomato paste
• 2 sprigs fresh thyme
• 2 bay leaves

1. Preheat oven to 350 degrees F. Season short ribs with salt and pepper.
2. In a Dutch oven over medium high heat, heat oil. Add short ribs and brown on all sides, about 10 minutes total. Transfer to a plate.
3. Add onion, carrots, celery and garlic to the Dutch oven and cook until softened, about 5-7 minutes.
4. Add red wine, beef broth, tomato paste, thyme and bay leaves. Bring to a boil, then return short ribs to the Dutch oven.
5. Cover and transfer to the oven. Cook until short ribs are fall-off-the-bone tender, about 2-3 hours.

There you have it, folks. These mains will take your dinner party to the next level. Enjoy!

Related Posts