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Chipotle Brisket Sliders

1024 683 Taylor Tedford
If you love Football

chances are you love game time munchies.

If you love Football

chances are you’d rather be watching the game, than stuck in the kitchen.

If you love Football

these Chipotle Brisket Sliders will be the best part of your Sunday.

Do all the hard work the night before, and let the beef soak up the flavor overnight. Toss the beef and sauce in a crockpot for 8 hours, and you’ll only need 15 minutes to put these sliders together before the game.


For the Beef:

2 pounds beef brisket

1 medium onion, chopped

2-3 cloves garlic, minced

3/4 cup ketchup

1/4 cup beef broth

1/4 cup brown sugar

1 tbs Worcestershire sauce

1-2 canned chilies in adobo, minced

1/2 tsp paprika

1/2 tsp dry mustard

1/2 tsp chili powder

1/2 tsp salt

1/2 tsp pepper

2 packages King’s Hawaiian Rolls

8 slices Havarti cheese, cut into quarters

For the Caramelized Onions:

3 medium yellow onions, thinly sliced

3 tablespoons butter

3 tablespoons olive oil

  1. Place the brisket and chopped onion in the bowl of a lightly greased slow cooker.
  2. In a medium bowl, whisk together the ketchup, beef broth, brown sugar, Worcestershire sauce, chilies in adobo, and spices. Pour over the brisket.
  3. Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork.
  4. Remove the brisket from the slow cooker and shred. Cover and keep warm.
  5. Pour the sauce from the slow cooker through a fine mesh sieve into a medium saucepan.
  6. Simmer for 15-20 minutes over medium heat until sauce thickens and reduces by about half.
  7. While brisket is cooking, caramelize your onions. Heat the butter and oil in a large skillet over medium-low heat. Cook, stirring occasionally, until the onions are dark golden brown.
  8. Toss the shredded meat with the sauce (that you simmered in step 6).
  9. Slice King’s Hawaiian rolls horizontally.
  10. Pile beef on the bottom half of the buns.
  11. Top with a quarter slice of cheese and some caramelized onions.
  12. Add the top half of the bun and enjoy alongside a rich Malbec.

Chipotle Brisket Sliders featured on Barrington, by Element Stone.

Prosciutto Wrapped Breadsticks

1024 683 Taylor Tedford

More Prone to Burning your Food then Perfecting It?

This is the party appetizer you’ve been looking for.

This delicious appetizer can be eaten with one hand, and satisfies every salty crunchy craving.

Perfect for the mom-on-the-run, the dad-on-duty, the girl-on-the-go, this appetizer is as easy to make as it is to eat.


8 thin slices of prosciutto

8 grissini breadsticks

  1. Wrap one slice of prosciutto around each breadstick, leaving 5-6 inches of the breadstick exposed on one end.
  2. Pour a glass of your favorite Pinot, and enjoy!

Garlic Chicken Wings

1024 683 Taylor Tedford

Who Says the Hostess Can’t Have Fun Too?

These delicious wings are the perfect party appetizer. Perfectly paired with a rich Cabernet these Garlic Chicken Wings are astoundingly easy to prepare.

Don’t let cooking ruin your party fun! Prep your wings tonight, and bake them tomorrow.

Wow your guests and leaving their mouths watering for more, with hands-on prep time taking less than 2o minutes.


3 pounds chicken wings



1/2 cup Lite Soy Sauce

1 tsp Magic Mushroom Powder (or Porchini Powder)

2 tbs Lite Brown Sugar

2 tbs Minced Garlic

1 tbs Honey



2 Green Onions, thinly sliced

1 tbs Furikake

  1. Combine all marinade ingredients in a bowl and mix well.
  2. Trim off tips of chicken wings.
  3. Combine marinade and wings in a large ziploc bag for 10 hours, or overnight to thoroughly marinate.
  4. Preheat oven to 400 degrees.
  5. Remove wings from marinade and place on a shallow roasting pan, don’t overcrowd the pan.
  6. Roast for 20-25 minutes. When they’re ready the skin will be caramelized and crispy, and the juice should run clear.
  7. Garnish the wings with the green onion and Furikake.
  8. Pour a glass of your favorite Cabernet and enjoy!

Teriyaki Tuna & Avocado Poke Nachos

1024 679 Taylor Tedford

Looking to enjoy the delicacies of going out, while staying in?

Poke bars are hot right now, and you can set your own stunning bar with this delicious fusion appetizer. Sashimi-grade tuna is readily available at most fish mongers and also available frozen in national food chains, like Whole Foods, across the country. Raw not your thing? Substitute cooked shrimp, or even extra firm tofu.

Set on this beautiful stone and paired with a dry and crisp Sauvignon Blanc, you’ll be in with the in crowd with this yummy little bite.


  Teriyaki Sauce:

¼ cup low sodium shoyu (Japanese soy sauce)

1 tablespoon honey

1 tablespoon brown sugar

1 teaspoon sesame oil

1 teaspoon of sushi vinegar

1/4 teaspoon finely minced garlic

1 teaspoon finely minced fresh ginger

¼ teaspoon black pepper


12 ounces sushi-grade tuna, cut into 1/2” cubes

1 ripe avocado, diced

 1 scallion, white part-minced, green part- sliced

mini tortilla cups (scoops)


chopped scallions and toasted sesame seeds to garnish

  1. Make the sauce by combining the soy sauce, brown sugar, honey, garlic & ginger in a small saucepan. Stir over medium heat until the sugar has dissolved. Pour into a medium bow and place into refrigerator to cool completely, about 15 minutes.
  2. Add the tuna, avocado, and the scallions to the cooled teriyaki sauce.
  3. Place on your favorite tortilla chip, top with minced scallions and toasted sesame seeds and serve immediately

Korean Style Skewered Beef with Spicy Asian Aioli

1024 635 Taylor Tedford

Korean barbecue is the latest and greatest thing to hit the food scene. Pair this yummy bite with the fruity tones and smoky finish of a delicious Malbec for the perfect party duo.

(This marinade is also great on chicken thighs or quartered cremini mushrooms & zucchini for a vegetarian option)


1 pound good quality beef, such as filet mignon, sirloin, or hanger steak


3 cloves garlic
1 inch peeled fresh ginger
1/2 small onion
1/2 an Asian pear or 1 bosc pear
1/4 cup low sodium soy sauce
1/2 tablespoon sesame oil
1 tablespoon brown sugar
1 tablespoon honey
1/8 teaspoon pepper


Dipping Sauce:
½ cup mayonnaise
1 tablespoon Sriracha sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
Small garlic clove, run through press or finely minced
(about 1/2 of teaspoon)


toasted sesame seeds & chopped scallion to garnish

  1. Blend the marinade ingredients together in a food processor or high-speed blender until everything is pureed and well blended. Place in a freezer bag.
  2. Cut the steak into 1 inch cubes and place in the marinade. Marinate for at least 4 hours, preferably overnight.
  3. To make the dipping sauce, place the mayonnaise in a bow and whisk in the sriracha, soy sauce, sesame oil and garlic. Whisk till well combined. Can be made up to 3 days ahead.
  4. Thread the steak onto wet skewers that have been soaked in water for 1 hour.
  5. Sear the skewers in a skillet or on a hot grill till caramelized and golden on each side (about 3 minutes per side for medium rare)
  6. Sprinkle with toasted sesame seeds and chopped scallion and serve with dipping sauce.