Check out Alton's sliders. They got rave reviews for some reason but more importantly for a drawn-out party I'm liking the idea of cooking them on an electric griddle which I'm thinking you could just keep on and wipe down once in a while.

Here is a link that might be useful: ab's sliders

yeah.....you could precook them....but it would be really cool to have them come hot off the grill every 20 minutes or so.
You could have one of those things to cook a fish and fill it full of bitty hamburgers....ought to be able to get 10 in one.
Or have them precooked and just warm on a table top electric griddle.
Wondering how you eat edamame with a dipping sauce. The only way I have ever had them is in a bowl....and you pop them our of the shell. Will these be shelled? and each bean dipped?
Sounds to me like lots of threading on skewers and wrapping in puff pastry and folding of summer rolls....good to eat....but labor intensive to make.
Linda C

For spring rolls, check Chowhound. Below is a link to the video showing how to assemble. If you will look in the text below the video, you will find links to ingredients and sauces. I haven't tried this yet, but I'm planning to this week.

Here is a link that might be useful: How to assemble spring rolls

LindaC, I saw a recipe for a dip much like hummus, but made with shelled edamame. I only buy the shelled edamame, I hate trying to shell the darned stuff, ugh. You are right, though, it sounds like the edamame is getting dipped, and I'm kind of confused on that too.

The sliders? Can you just make a batch at a time on something like a panini press or George Foreman grill type thing? Those cook really quickly because they are cooking from both sides, so it wouldn't take more than a few minutes to cook a grill full of sliders. Otherwise, I'd keep them warm on a griddle or in an electric roaster on low heat.

The food sounds delicious but I also think it's pretty labor intensive. Are you doing summer rolls in those rice paper wrappers or something more substantial, like wonton wrappers then fried, like egg rolls?

Annie

TJ's has edamame hummus and DH proclaimed it 3 stars and better than a lot of other hummus he's had! give it a try!

I'm not sure if you wanted advice on the Asian summer rolls but since there's question marks by them I'll offer my 2 cents. I wouldn't do Asian style "rolls" of any kind for a crowd that big. They are wonderful for a party but making that many seems daunting to me, (but I don't do well with any food that has to be shaped, lol!) Here's a thought, instead, spread those big tortillas (use the many colored ones) with vegetable cream cheese and romaine lettuce and whatever else suits your fancy, then roll up and slice into pinwheels. Easy to make a ton of them fairly quickly and they keep pretty well. Or a cheese and cracker tray, which when you make it with less common gourmet cheese is really great, IMHO.

Thanks for all the advice.

Lpink - you are right, those veggie pinwheel things in the colored tortillas would be MUCH easier and still fit the vegetarian need.

As far as the edamame.... it is very popular in this area for the restaurants and caterers to serve a big bowl of edamame in the shell seasoned with coarse salt and cracked pepper and a ginger soy dipping sauce on the side. You dip the whole edamame in the sauce and put the dipped end in your mouth so you get the seasoning flavor, then just crack open the shell so the little edamame seeds fall in your mouth.

I've had them several times and they are quite good....

Alexa

You can see the edamame described on this Tavern Menu from the Temperance Hosue....

A

Here is a link that might be useful: Temperance House Tavern Menu

Going back to your original question about sliders...Yes, you can precook them (preferably on the grill), and nuke them if you want. We had home-made sliders from our freezer last night, and they were delicious. (I always make extra to enjoy later.) I found the perfect ''buns'' at Costco; they were exactly like regular sized hamburger buns with a little cornmeal topping, and made a great pairing with the sliders.

I think I agree with Linda though, that for a lot of them it might be easier, tastier and require less thought, just to keep 'em coming. They don't take long on the grill at all, and if the patties are pre-made, it's pretty easy. Of course the ultimate slider has a toasted bun at my house!

Alexa, you just posted this and I got an email from Midwest Living with this recipe for sliders. I thought the toppings were pretty interesting, although you probably won't need the directions for the sliders.

Mini Burger Party Platter
Prep: 45 minutes
Broil: 8 to 10 minutes
Ingredients
1/4 cup finely chopped green onion or onion
2 Tbsp. fine dry bread crumbs
2 Tbsp. water
1 tsp. Worcestershire sauce or steak sauce
3/4 tsp. Montreal steak seasoning or Cajun seasoning
1 pound lean ground beef
2 1-oz. Swiss or cheddar cheese slices, cut into fourths
8 dinner rolls or cocktail-sized hamburger buns, split
Shredded red-tipped leaf lettuce
1 plum tomato, thinly sliced
Balsamic Mayo, Chipotle Mayo, Garlic-Cumin Mayo, Herbed Goat Cheese and/or Citrus Ketchup (recipes f
Spice-Dusted Waffle Fries (see recipe)

Directions
1. In a large bowl combine chopped onion, bread crumbs, water, Worcestershire sauce and steak seasoning. Add beef; mix well.

2. Shape meat mixture on waxed paper into a 10x5-inch rectangle. Cut into eight square-shaped patties. Place patties on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 8 to 10 minutes or until done (160 degrees F), turning once. Top with cheese slices; broil 30 seconds more or until cheese slices are melted.

3. On a serving platter, top each dinner roll or cocktail-sized hamburger bun bottom with lettuce, tomato slice, mini burger, desired topping and roll or bun top. If needed, secure buns with cocktail party picks. Add hot waffle fries to the platter. Makes 8 appetizer mini burgers.

Spice-Dusted Waffle Fries: Place 3 cups frozen waffle-cut or thick-cut French fried potatoes in a single layer on an ungreased baking sheet. Sprinkle with 1 teaspoon Montreal steak seasoning or Cajun seasoning. Bake in a 450 degree F oven for 15 to 20 minutes or until heated through and crisp. Remove from oven. Makes about 2-1/2 cups.

Balsamic Mayo: In a small bowl, combine 1/2 cup mayonnaise, 2 tablespoons balsamic vinegar and 1/8 teaspoon freshly ground black pepper. Cover and chill until ready to use. Makes about 1/2 cup.

Chipotle Mayo: In a small bowl, combine 1/2 cup mayonnaise and 1/2 to 1 chipotle pepper in adobo sauce, finely chopped. Cover and chill until ready to use. Makes about 1/2 cup.

Garlic-Cumin Mayo: In a small bowl, combine 1/2 cup mayonnaise, 1 tablespoon lime juice, 1/4 to 1/2 teaspoon garlic powder and 1/4 teaspoon ground cumin. Cover and chill until ready to use. Makes about 1/2 cup.

Herbed Goat Cheese: In a small bowl, combine 1/2 cup soft chevre (goat cheese), crumbled (4 ounces), 2 tablespoons dairy sour cream and 1 tablespoon snipped fresh oregano, basil or thyme. Cover and chill until ready to use. Makes about 1/2 cup.

Citrus Ketchup: In a small bowl, combine 1/2 cup ketchup, 1/4 teaspoon finely shredded lemon peel, 1 teaspoon lemon juice, 1/4 teaspoon finely shredded orange peel and 1 teaspoon orange juice. Cover and chill until ready to use. Makes about 1/2 cup.

Annie

Thanks Annie! Those toppings look great - I will definitely add them to the condiment bar!

Alexa

The Grad informed me yesterday (via text msg - gotta love those teenage means of communication) that there will be people floating in and out all night rather than a single big push for food. As a result, we have scratched the sliders from the menu and are subbing some gourmet finger sandwiches. So the revised menu for this Friday is............

Mini Hot Dogs
Chicken Satay
Mini Sandwiches (optional toppings - mayo, mustard, mango chutney, cranberry chutney, chili glaze, chipotle mayo, baby spinach, sliced tomato, sliced vidalia)
- Ham, jack cheese
- Turkey, brie
- chicken salad
- curried egg salad
Shrimp Cocktail (cocktail sauce & remoulade)
marinated antipasto (veggies, mini mozz and provolone only)
edamame with soy ginger dipping sauce (the grad is sooooooooo excited about these!)
Fruit kabobs
pinwheels (cream cheese and veggie only as one of the vegetarian offerings)
jalapeno pepper dip
chips and salsa

Grad Cake (from bakery) with ice cream

Soda, Lemonade, Ice Tea and beer/wine for the adults only.

Considering she is fine with frozen mini dogs that I just have to heat, the only things I have to cook "on site" are the chicken satay and heat the popper dip. And I am not making Summer Rolls either (YAY!) the pinwheels will work with the colored tortillas for the veggie eaters.

So anything I should add to this menu? Should I let it fly as is? It feels like it is missing a starch (potato or pasta salad or rice for the satay) but they really only want finger foods that can be eaten on a plate without a fork. If you were going to add a starch, what would it be?

Thanks again... I know I really am "over thinking" this, but I really want it to be special for my friends daughter.

Alexa

It seems like enough to me, but then I try and not eat TOO many starches. One option is a sweet potato salad. I make mine with a honey mustard type dressing with red peppers and scallions. It's a Bobby Flay recipe. Kinda goes with the slightly Asian them and is a break from the traditional kinds.

I think your menu is great too. If you really want a starch and want to keep it all finger food, how about some oven baked white and sweet potato fries. Good size wedge types, with whatever you want on them. Easy to make and can be picked up easily to keep with the no fork theme. I like them just drizzled with oil and kosher/sea salt, but you could do them fancier with whatever spices you want.

Duh I didn't see the "no fork" thing. I have made those potato wedges and I love them. Especially the sweet potato ones with some kind of spicy cilantro dipping sauce.

How about skewers of potatoes? Red potatoes, cubed and skewered and then the skewers layered in a 9 by 12 casserole, covered with a vinaigrette type of dressing (I use my honey mustard balsamic dressing)and refrigerated over night.
I did it once with sweet potatoes too and they mushed out!

Or how about mini corn muffins with variations on a theme...some with green onion and asiago, some with bits of chipotle, sun dried tomato, crumbled bacon etc.
Skip the papers and just grease the tins well and they are 2 bites with no mess nor fork needed.
Sorry about the sliders...I had my mouth all set!
Linda C

Hmmmm I agree the menu sounds good to me.

However a fork is needed for cake and ice cream...so....wouldn't matter to have a fork served "side".

I'm going looking for that Flay Sweet Potato recipe...LOL

Great idea on the potato wedges. I will run it by the Grad.

THanks!

Alexa

Too bad on the sliders...

I know I am probably too late but a great finger "starch" food is mini potatoes, red, white and yellow, scooped out with a melon baller, baked and then dolloped with sour cream and chives, or, cheddar cheese and bacon, or smoked salmon and cream cheese etc. YUM!

Sharon - you have given me inspiration! The Farmers Market is open tomorrow and they BBQ people have wonderful roasted mini potatoes. I bet I could buy a couple of pounds already roasted and just scoop and top them. I have a mess of bacon that needs to be cooked any way - those will be great!

THANKS!!!!!!!!!!

Alexa

Glad to be of inspiration !!!! LOL

A couple of pounds won't be enough!!....better go for 5 or 6 pounds!
Great idea!

When I made the sweet potato wedges they were just sprinkled with parmesean cheese and broiled.

Here's a great recipe I have started to get hooked on, would be fab for a dip for these kinds of potatoes or even a dressing for a sweet potato salad. I make it in batches and freeze in ice cube trays for little flavor chunks to pull out. It keeps a relatively bright cilantro taste, which is unusual for that herb in the freezer. Probably due to all the citrus and the dried corriander.

Thai Curry Paste (From Moosewood Restaurant Lowfat Favorites)

1/4 cup chopped scallions
1/4 cup fresh cilantro, basil or Thai basil, or a mix
2 TBLSP minced garlic cloves
2 TBLSP minced fresh ginger root
1 TBLSP freshly grated lemon or lime peel or minced tender inner stalk of fresh lemongrass
1 TBLSP brown sugar
1-2 fresh red or green chilis, minced
3 TBLSP fresh lemon or lime juice
1 TBLSP ground corriander
1 tsp. tumeric
1/2 tsp. salt

Combine all ingredients in a food processor or blender and puree until quite smooth.

Here's the sweet potato salad recipe. I don't make it on the grill, (don't have one) I roast the sweet potatoes, usually parboiling them in the summer when it's hot to run the oven. I also sometimes add corn and red or green peppers, depending on what else I'm serving. Adds great color!

Grilled Sweet Potato and Green Onion Salad
Recipe courtesy Bobby Flay
Prep Time: 20 min Inactive Prep Time: hr min Cook Time: 50 min Level:
Easy Serves:
4 servings Ingredients
4 large sweet potatoes, do not peel
4 scallion, used both parts, green and white
1/2 cup canola oil
Salt and freshly ground black pepper
1/4 cup cider vinegar
2 tablespoons balsamic vinegar
1 heaping tablespoon Dijon mustard
2 teaspoons honey
1/2 cup olive oil
1/4 cup fresh flat leaf parsley, coarsely chopped
Salt and freshly ground black pepper
Directions
Place potatoes in a large saucepan, cover by an inch with cold water, add 1 tablespoon of salt and bring to a boil over high heat. Cook until just cooked through but not soft, about 40 minutes depending on the size. When cool enough to handle, slice crosswise into 1/2-inch thick slices. Must be fork tender!

Preheat grill to high. Brush potatoes on both sides with canola oil and season with salt and pepper. Grill until lightly golden brown on both sides and just cooked through, about 1 1/2 minutes per side. Remove to a bowl. Brush green onions with the remaining canola oil and grill until slightly charred and softened, about 4 minutes. Remove and thinly slice. Add to the potatoes.

Whisk together the vinegars, mustard and honey in a bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified and taste for seasoning. Pour the dressing over the potatoes, add the parsley and gently toss to combine. Serve warm or at room temperature.

Here is a link that might be useful: Food Network - Grilled sweet potato and green onion salad, ala Bobby Flay