Bobby Flay's Favorite Finger Foods

(CBS)  Getting everyone together for a dinner party in the middle of the summer can make for a hot kitchen, so why not take everything outside?

"The Early Show"'s Resident Chef Bobby Flay showed on the broadcast Thursday how you can prepare some hot finger foods for the grill, and some cool drinks to wash everything down.

RECIPES:

Mini Open Faced Steak Sandwiches on Garlic Bread with Aged Provolone, Caramelized Onions & Parsley Oil
Yields: 12

Caramelized Onions
2 tablespoons olive oil
2 tablespoons unsalted butter
3 large Spanish onions, peeled, halved and thinly sliced
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper

1. Heat oil and butter in a large sauté pan on the grates of the grill over medium heat. Add the onions and cook until soft and caramelized, 35-40 minutes, stirring occasionally. Add the vinegar and season with salt and pepper

Steak
1 boneless ribeye- 16-ounces
Olive oil
Salt and freshly ground black pepper

1.Remove the steak from the refrigerator 30 minutes before grilling. Heat grill to high. Brush steak on both sides with oil and season with salt and pepper. Place on the grill and cook until golden brown and slightly charred, 4-5 minutes. Turn over and continue grilling to medium-rare doneness. Remove from the grill and let rest 5 minutes. Slice into 1/4-inch thick slices.

Parsley Oil
1/4 cup finely chopped fresh flat leaf parsley
1/2 cup extra virgin olive oil
Salt and pepper

Mix together ingredients in a small bowl.

Garlic Bread
1 1/4 sticks unsalted butter
6 cloves roasted garlic pureed
Salt and pepper
12 slices French bread, cut 1/2-inch thick
6 slices aged provolone cheese, halved lengthwise, cut 1/4-inch thick

1. Heat the grill. Mix together the butter and garlic puree and season with salt and pepper. Brush 1 side of the bread with a tablespoon of the butter and place on the grill, butter-side down and grill until golden brown, turn over, top with the cheese and grill for 30 seconds longer or until the cheese melts.
2. Place the garlic bread on a platter and top the cheese with some of the caramelized onions then top the onions with a few thin slices of the beef and drizzle with the parsley oil.

Grilled Cremini Mushroom, Fontina and Arugula Pressed Tacos

Serves: 4-8

1 pound cremini mushrooms, stems removed
6 tablespoons canola oil
1 tablespoon chopped fresh thyme
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
8 6-inch flour tortillas
1 pound fontina cheese, coarsely grated
1 red onion, halved and thinly sliced
4 ounces baby arugula leaves

1. Place the mushroom caps in a bowl, add 3 tablespoons of the oil, the thyme and garlic and toss to combine. Let sit at room temperature for at least 15 minutes and up to 1 hour.
2. Heat your grill to high.
3. Season the mushrooms with salt and pepper and place on the grill, top-side down. Grill until golden brown and slightly charred, 4 to 5 minutes. Turn over and continue grilling until the mushrooms are soft and just cooked through, 3 to 4 minutes longer. Remove from the grill, let cool slightly and thinly slice.
4. Lay the tortillas on a flat surface and place some of the cheese on one side of the tortilla. Top the cheese with some of the mushrooms, then onions and several arugula leaves. Place a little more of the cheese over the arugula and fold to make half moons. Brush the tops of the tortillas with some of the remaining oil and place on the grill, oil-side down. Grill until golden brown and crisp, 2 to 3 minutes. Brush the tortilla with more of the oil, flip over and continue grilling until golden brown and the cheese has melted, 1 to 2 minutes longer.

Grilled Clams on the Half Shell with Bacon, Garlic and Hot Pepper

Serves: 4

4 ounces bacon (8 strips), finely diced
6 cloves garlic, finely chopped
1/2 teaspoon red pepper flakes
2 tablespoons olive oil
3 tablespoons finely chopped flat leaf parsley leaves
Freshly ground black pepper
36 littleneck clams, scrubbed

1. Heat your grill to medium.
2. Place a medium sauté pan on the grill, add the bacon and cook until lightly golden brown, 4-5 minutes. Add the garlic and red pepper flakes and continue cooking until the bacon is crisp, 2-3 minutes. Remove from the heat, stir in the olive oil and parsley and season with black pepper to taste.
3. Increase the heat of the grill to high. Place the clams directly on the grates of the grill, close the cover and cook until all of the clams have opened, discarding any that do not, 3-4 minutes.
4. Remove the clams to a platter and top each with some of the bacon mixture before serving.

Grilled Potatoes with Spicy Tomato Aioli

Serves: 6 to 8

1 1/4 pounds new potatoes (yellow and red)
Salt
2 plum tomatoes
1/4 cup olive oil
Freshly ground black pepper
1 cup prepared mayonnaise
3 cloves garlic, chopped
2 teaspoons Spanish paprika
2 tablespoons finely chopped fresh flat leaf parsley

1. Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 12 to 15 minutes. Drain, let cool and cut each potato into 3/4 -inch thick slices.
2. Heat the grill to high.
3. Brush the tomatoes with the some of the oil and season with salt and pepper. While the potatoes are cooking, place the tomatoes on the grill and grill until charred on all sides and soft, about 10 minutes. Remove from the grill and coarsely chop.
4. Place the tomatoes, mayonnaise, garlic, paprika and chile powder in a food processor and process until smooth, season with salt and pepper. Can be made 1 day in advance and refrigerated.
5. Brush the potatoes slices on both sides with some of the oil and season with salt and pepper. Place the potatoes on the grill, close the cover and grill until lightly golden brown and just cooked through, about 2 minutes per side. Carefully transfer the potatoes to a platter and garnish with the parsley. Serve the aioli drizzled over the potatoes or on the side.

For more recipes, go to Page 2.

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[RoseinCT]

Love anything Bobby Flay makes! However, the grilled potatoes recipe is missing an ingredient. The instructions mention chile powder but it's not on the ingredients list. How much is recommended?