3 Memorial Day Mini Appetizers

I don't have to tell you that everything is more fun when it's mini, especially food. So, I love the idea of bite-sized dishes as appetizers. They're playful and perfect for a party, which is why I plan to serve several versions for Memorial Day. Plus, you can eat a few and not feel bad! Today, we're going on a little culinary tour around the U.S.A. to honor three regions – the South, the Midwest, and the Northeast – with itty-bitty favorites from each.

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The South

Shrimp and Grits Bites with Bacon and Roasted Tomatoes

I'm from the South, so I'm kicking things off with my personal favorite (though all these recipes are so good, it's hard to choose an actual fave). I grew up eating the cheesiest grits with lots of black pepper, so that's how I kept 'em for the base of this appetizer. I also grew up eating perfectly cooked seafood, thanks to having access to the freshest, local catches and a family full of kick-ass cooks. Shrimp is so easy to overcook, so I never order it at a restaurant, even when it's on top of grits. Sad, I know. I do, however, love to make it at home. The secret is to take them off the heat when they're shaped like a C, and not wait until they're shaped like an O (that's when they're overcooked). Top it all off with a shot of acid from juicy roasted tomatoes and kick from Tabasco sauce, and you've got an insanely addictive dish, whether it's turned into appetizers like this, or served a bowl for dinner.

Makes about 20 shrimp and grits bites

For the Grits

Ingredients:

1 C Old fashioned grits

2 C Chicken or veggie stock

2 C Milk

Salt and freshly cracked black pepper

4-6 oz grated Sharp yellow cheddar cheese, smoked gouda, colby jack, or a combination.

1/2 stick Unsalted butter or 3 Tbsp reserved bacon grease

Directions:

Bring the veggie stock, milk and a pinch of salt to a boil. Slowly stir in the grits and bring back up to a boil. Reduce to a simmer and cook, stirring occasionally, for 15 minutes. Remove from heat. Stir in the butter, cheese, and pepper until the cheese is melted and everything is combined. Grease a 13x9" baking dish and spread the grits an even layer in the dish. Refrigerate until solidified (at least one hour or over night).

For the Shrimp

Ingredients:

1 Lb (about 30) Raw, large, peeled and deveined shrimp

1 tsp Old Bay seasoning

3 cloves Garlic

Salt

1-2 Tbsp Extra virgin olive oil

Directions:

Pat the shrimp dry with paper towels. Add to a bowl and toss with the Old Bay. Heat the oil in a non-stick pan on medium-low. Sautee the garlic for about 30 seconds. Do not allow it to get browned before placing the shrimp into the skillet. Make sure there's room around each shrimp for them to properly brown. You may have to cook the shrimp in a few batches, depending on the size of your pan. Turn the shrimp over after about a minute, or once they are starting to look opaque on the bottom half. Cook on the other side for about 30 seconds to a minute, or until the entire shrimp is opaque but still in the shape of a C. Watch for the shrimp to curl up... they're overcooked if they curl completely into a circle. Remove from the heat and set aside.

For the Tomatoes

Ingredients:

1 pint cherry tomatoes

1 Tbsp extra virgin olive oil

Salt and pepper

1 spring Rosemary

Directions:

Heat the oven to 425. In a small-ish baking dish, add the tomatoes, olive oil, salt and pepper. Strip the rosemary of its leaves and scatter them over the tomatoes. Toss to coat. Roast for about 15 minutes. Once they're blistered a little and wrinkly, remove them from the oven and set aside.

To Assemble

Ingredients:

Tabasco sauce

Fresh flat leaf parsley or thyme, chopped (optional)

1-2 Tbsp Extra virgin olive oil

Directions:

Remove the grits from the refrigerator and cut into bite size triangles using a sharp knife. Heat the oil in a non-stick pan and brown the grits bites in the pan until golden and crispy on both sides. Remove them from the heat directly onto the platter you plan to serve them on.

Build each bite with a grits square on the bottom, then one shrimp, then a tomato on top. Pierce the whole thing down with a toothpick or cocktail skewer. The tomatoes will burst a little when you pierce them with the skewer, which is why you want them to already be on the serving platter, to catch the juice. Shake a little Tabasco over the the assembled bites, and garnish with parsley or thyme.

The Midwest

Aged White Cheddar and Apple Mini Grilled Cheese Sandwiches

Have you ever eaten apple pie with cheese on top? I had never heard of it until moving to Indiana. I still think that iteration of sweet and savory is crazy, but I am totally a believer in fruit and cheese together. This recipe takes old school Midwest and elevates it a little with the addition of arugula and garlic. These little grilled cheese sandwiches are just so darn good, and so. stinkin. cute.

Makes 12 mini grilled cheese sandwiches (or cut in half makes 24 portions)

Ingredients:

2 Tbsp Extra virgin olive oil

2 large yellow onions, sliced

1/2 tsp Sugar

1 Tbsp white balsamic vinegar (or whatever you have on hand)

8 oz block Aged white cheddar, thinly sliced

8 oz Fresh Mozzarella, thinly sliced

1 loaf Soft French bread, sliced on a slight bias

Softened butter

1-2 cloves garlic, peeled and left whole

2 C baby arugula

1 Granny Smith apple, thinly sliced

Crushed red pepper

Directions:

Heat the oven to 400. Heat the oil in a large, heavy-bottomed pan on medium. Add the onions and season with salt. Cook about 20 minutes over medium-low heat, stirring frequently, until completely soft and browned. Sprinkle the sugar over the onions and stir in the vinegar. Cook another 2-3 minutes over medium-low heat. Remove from the pan and set aside.

Butter one side of each slice of bread. To assemble each sandwich, place a piece of bread, butter-side-down, on the bottom, top with one slice of each type of cheese, a few leaves of arugula, 2-3 apple slices, and about 1 Tbsp of the onion jam. Top with another slice of bread, butter-side-up.

Arrange the little sandwiches in one layer on a baking sheet. Place another baking sheet on top of the sandwiches and weigh it down with a couple of heavy, oven-proof pots. Bake 10-15 minutes. Remove from the oven, remove the weights and the top pan. Flip the sandwiches and return to the oven for another 10 minutes. Rub a garlic clove on the top of each sandwich. You can choose whether to cut the sandwiches in half before serving.

The Northeast

Mini crab cakes with malt vinegar dipping sauce

What party on a pretty east coast beach would be complete without crab cakes? I stuck to a pretty classic flavor profile here, incorporating lots of fresh flavor with celery, parsley, and thyme. Using canned lump crab meat makes these affordable for a crowd, and they'll be none-the-wiser because they're so damn good, you'd think they would come with a Hamptons price tag.

Makes 12 mini crab cakes

Ingredients:

2 Shallots, finely chopped

1 clove Garlic, minced

2 - 6oz cans Lump crab meat, drained well

1 rib Celery, finely chopped

1 Tbsp fresh thyme leaves

2 Tbsp fresh Flat leaf parsley, finely chopped

1/4 C Bread crumbs

Juice of 1/2 lemon

1 Egg

1 tsp Dijon mustard

1/2 tsp Salt

1/2 tsp Old Bay

1/2 tsp dried Dill

Directions:

Heat 1 Tbsp olive oil in a small, non-stick pan over medium-low heat. Add the shallots and sautee for about 5 minutes to soften. Add in the garlic and cook 1 minute more. Remove from heat. Allow to cool completely before adding to a mixing bowl with the crab meat, parsley, 1/4 C of the celery, thyme, Old Bay, lemon, salt, egg, and bread crumbs. Gently mix together to keep the crab intact.

Form 12 mini crab cakes by rolling the mixture into golfball-size balls and then pressing a little to flatten them.

Heat 1-2 tbsp oil in a large non-stick pan or griddle on medium. Pan fry the patties until golden brown on both sides.