Best happy hour snacks?

Reply Thu 10 Apr, 2014 03:08 pm
I'm hosting a happy hour next week for some of my neighborhood friends.

I'm serving margaritas but will probably have some beer and wine on hand. Maybe sangria (does anyone have a good recipe?).

I'm thinking I'll have fresh guacamole and chips but what else would go with this. It isn't a dinner so I don't really want to be cooking but I do have a grill and I'm not afraid to use it.

Any suggestions?
Reply Thu 10 Apr, 2014 04:03 pm
Do you want to stay with a mexican theme or would you consider some tapas?

I've been following mexican restaurant reviews in the SFChronicle lately and might come up with some suggestions from the links I saved. Both LA and SF have gotten more authentic re mexican food in recent years. On tapas, I still remember a snack meal I was treated to by some clients at a little place just north of Santa Rosa. The chef owner closed that and then opened a now famed larger place, name I forget. Anyway, that little place was fabulous. My first and only chance to share a small plate of grilled octopus.. I worriedly tried it and it was memorably delicious. I guess I wouldn't try it for the first time at a party.

And there are all kinds of bar food out there now, again, small plates of tasty stuff.

What are you thinking yourself? If you mix it up, there's also lots of ways to make bruschetta on the grill. A friend used to do that after cooking ital sausages on the grill and then putting the bread et al on the grill that still retained the sausage grease..

Light salads? grilled vegetables? (I'm presently crazy for spicy roasted eggplant; also roasted yams with cleaned skins on and butter if so desired..

You can tell I'm hungry.
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Reply Thu 10 Apr, 2014 04:13 pm
Look for some cinco de mayo party appetizer recipes.

Maybe a big platter of nachos or a deconstructed taco salad?




We had this at a friend's bridal party a few weeks ago. She had the margarita version and a teriyaki version. Both were cooked on the BBQ grill.


Here are some other ideas:


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Reply Thu 10 Apr, 2014 04:23 pm
olives! gotta have olives, good black wrinkly olives
bocconcini balls
roasted garlic with bread chunks to spread it on

I really won't bother you much if you've got these things
Reply Thu 10 Apr, 2014 04:34 pm
How could I forget olives. Good olives, lots.
Yes on the good bread and roasted garlic
Cheese selection, I get all the bocconcini
Reply Thu 10 Apr, 2014 04:49 pm
Thanks all!

I don't like olives so I would have never thought to add them but that's a great idea.

It isn't a dinner party and I'd like to avoid a lot of dishes so finger foods are perfect.

I'm the first in the group to host the happy hour, which will most likely turn into a regular thing. I don't want to set the bar too high because I don't want to scare other people off from hosting one.

It doesn't have to be Mexico-centric. I decided on margaritas because they're easy, almost everyone likes them, and they're a heck of a lot cheaper than wine.
Reply Thu 10 Apr, 2014 04:50 pm



if you want to get fancy, you can put it all in a salad but really I like the parts separate to nibble on


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Reply Thu 10 Apr, 2014 04:57 pm
roasted veggies off the grill are always great

just throw them on a platter with good bread and some balsamic for people to drizzle

roasted garlic on the grill is mmmmmmmmmmm the best
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Reply Thu 10 Apr, 2014 05:00 pm
If you want something simple --

try getting a variety of humus - I'm having a little myself right now with some pita chips or pita cut into little triangles; a variety of cheese/sausage and or cheease spreads with crackers. Simple, easy and tasty.

You could with a Mexican theme do a seven layer dip.
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Reply Thu 10 Apr, 2014 05:04 pm
also I'd like either lime fizzy water or a cider

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Lady Lingiton
Reply Thu 10 Apr, 2014 11:23 pm
This blonde sangria is so me, but I'm not so sure that blonde would suit you.


750ml dry white wine, such as Semillon-chardonnay, chilled
1 1/2 cups (375ml) unsweetened apple juice, chilled
1 1/2 cups (375ml) peach juice, chilled
6 thin slices (about 1/4) lemon
1/2 small orange, thinly sliced
1/2 lime, thinly sliced
10 round mint leaves

I do have a grill and I'm not afraid to use it.

Then get those chipolatas happening girl, hopefully the kids will love them too.

As long as it's your shout how about some guaca with smoked salmon on bread.

If you don't want me to bring a plate I should be able to get there early say sixish?
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Reply Fri 11 Apr, 2014 04:50 am
This is a standard Sangria recipe, with juice cocktails the quality of the wine is not as important as the quality of the juice. Buy the freshest, highest quality orange juice you can get, but bog standard red wine should suffice.

3 parts red wine

1 part orange juice

2 parts lemonade (UK, in America use sprite, 7UP or soda water)


fresh mint

sliced fruit such as oranges and lemons
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Reply Fri 11 Apr, 2014 05:29 am
Why would one not use lemonade in the United States? You make no sense.
Reply Fri 11 Apr, 2014 05:35 am
Lemonade in the US is not the same as lemonade in the UK. It's a UK recipe so it refers to UK lemonade, which is closer to Sprite or 7Up than what you call lemonade.
Reply Fri 11 Apr, 2014 07:12 am
This looks like what we used to have sometimes in Los Angeles - mexican sangria:
(the only times I've made it, I've made it the traditional spanish way, just wine, no liqueurs or brandy, see in their explanation below.) edit - I am not remembering adding soda, but it's been a long while... more likely, orange juice and/or our kind of lemonade.


Mexican Sangria
By Brett Moore

Sangria is a traditional Spanish drink that combines wine with fruit and a little sugar. This Mexican version is a similar fruity concotion but has a higher level of alcohol which makes it great for pairing with spicy foods. Always use a decent wine when making sangria, as the wine will be the most prominent flavor.
Prep Time: 15 minutes
Total Time: 15 minutes

1 bottle Red Wine, preferably Spanish such as a Rioja
1 cup Grand Marnier, Cointreau, or generic Triple Sec
1/2 cup Brandy
1 cup Orange Juice
1 Orange, cut into wedges
1 Limes, cut into wedges
1 cup Pineapple Chunks, drained
2 4-inch sticks Cinnamon (optional)
24 ounces (2 cans) Lemon-Lime Soda

Put all the ingredients, except for the lemon-lime soda and ice, into a large pitcher and stir to combine. Cover with plastic wrap and refrigerate for several hours.
Just before serving stir in the lemon-lime soda and top off with ice. Pour into wine glasses or other nice glasses, straining off the fruit. Garnish each glass with a wedge of orange or lime if you like.
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Reply Thu 24 Apr, 2014 03:18 am
You can make some chicken grill and use ginger for added flavor.
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