Lifestyle Home & Decorating Bobby Flay Cocktail Party Recipes By InStyle Editors InStyle Editors Facebook Instagram Twitter Our editors and writers comprise decades of expertise across the beauty, fashion, lifestyle and wellness spaces in print and digital. We prioritize journalistic integrity, factual accuracy, and also having fun with every story we share. InStyle's editorial guidelines Updated on March 26, 2015 @ 10:00AM Pin Share Tweet Email Trending Videos Photo: Mark Peterson/Redux Bobby Flay Cocktail Party Recipes 01 of 05 Saffron Rice Cake with Shrimp Mark Peterson/Redux Serves 8 6 cups chicken broth½ tsp. saffron6 tbs. plus 1 cup olive oil, divided½ cup finely chopped Spanish onion1 ½ cups Arborio rice½ cup white wineSalt and pepper to taste4 whole chile de arbol, stemmed and coarsely chopped¼ cup chopped chivesOil for deep frying2/3 cup all-purpose flour24 medium shrimp, peeled, deveined and butterfliedChopped chives for garnish Bring chicken broth and saffron to simmer in saucepan. Heat 2 tbs. olive oil in saucepan over medium heat. Add onion; sautÃ© until softened, about 5 minutes. Stir in rice to coat, about 1 minute. Add white wine and cook until wine has evaporated, about 3 minutes. Add 1 cup chicken broth; stir until liquid is absorbed. Continue adding broth, 1 cup at a time, stirring constantly until each addition is absorbed before adding next cup, until all broth has been used and rice is cooked through. Season with salt and pepper to taste. Pour rice into a 13"x9" baking dish. Let cool completely. Refrigerate 2 hours. Meanwhile, heat 1/2 cup olive oil in small skillet over medium-low heat. Add chile de arbol. Heat gently for 10 minutes. Remove from heat and strain; set aside. Place 1/2 cup olive oil and chives in blender and blend for 2 minutes. Season with salt and pepper to taste. Strain and set aside. Heat oil in deep saucepan until thermometer reads 360°F. Using a 2" round cookie cutter, cut rice into circles. Dredge in flour, shaking off any excess. Deep fry rice until golden, about 3 minutes. Place on paper towel-lined baking sheet to drain. Season shrimp with salt and pepper. Working in batches, if necessary heat 2 tbs. olive oil in medium skillet over medium-high heat. Add half the shrimp and cook 3-4 minutes or until cooked through. Repeat with remaining shrimp. To assemble, top each rice cake with 1 shrimp. Drizzle with chive and chile oil. Garnish with chopped chives. 02 of 05 Baby Bell Peppers Stuffed with Raw Tuna Mark Peterson/Redux Serves 8 2 tbs. olive oil2 tbs. chopped scallions1 y tbs. Dijon mustard1 y tbs. drained capers1 y tbs. chopped flat-leaf parsley2 tsp. finely chopped chipotle2/3 lb. sushi grade tuna, finely dicedSalt and pepper to taste16 baby bell peppers, halved and seededChopped chives for garnish In a medium bowl combine olive oil, scallions, mustard, capers, parsley and chipotle. Stir in tuna. Season with salt and pepper to taste.Divide mixture among peppers. Garnish with chives. 03 of 05 Duck Salad with Tangerines, Pomegranates and Spicy Almond Brittle Mark Peterson/Redux Serves 8 1 cup sugar1/2 cup coarsely chopped shelled, whole almonds4 cups fresh orange juice2 tbs. red wine vinegar1 tbs. honey1 tsp. ancho chile powder¾ cup olive oilSalt and pepper to taste8 duck confit legs8 cups mesclun2 tangerines, segmented1 pomegranate, seededChopped chives for garnish Spray a baking sheet with nonstick cooking spray.In a small, heavy saucepan combine sugar with 1 cup water over medium-high heat until mixture turns a dark amber color, about 20 minutes. Remove from heat and stir in almonds. Pour hot mixture onto prepared sheet pan in an even layer. Let sit until hardened; coarsely chop. In small, heavy saucepan bring orange juice to boil. Reduce until juice measures 1/2 cup, about 15 minutes. In blender puree reduced orange juice, vinegar, honey and ancho chili powder. With machine running slowly add olive oil until mixture has emulsifies. Season with salt and pepper to taste. Heat duck confit according to package instructions.In a large bowl combine mesclun with half the salad dressing.To serve, place greens on serving plate. Top with duck confit, tangerines, pomegranate seeds and almond brittle. Drizzle with remaining dressing. Garnish with chives. 04 of 05 Pork, Potato and Goat Cheese Skewers with Smoked Paprika Mark Peterson/Redux Serves 8 3 cups pulp-free fresh squeezed orange juice2 tbs. white wine vinegar2 tsp. honey2 tsp. Dijon mustard2 tsp. smoked paprika1/2 cup plus 2 tbs. olive oil, dividedSalt and pepper to taste1 1/2 lbs. pork tenderloin6 small Yukon gold potatoes, cooked1 log (11 oz.) goat cheese, slicedChopped parsley for garnish Place orange juice in small saucepan and boil until reduced to 1/4 cup, about 20 minutes. Place reduced orange juice in blender with vinegar, honey, mustard and paprika. Blend well. With machine running slowly pour in 1/2 cup olive oil until emulsified. Season with salt and pepper to taste. Heat oven to 400°F.Season pork with salt and pepper. Heat remaining 2 tbs. olive oil in large skillet. Add pork searing on all sides, about 4 minutes. Place skillet in oven and continue cooking until an instant read thermometer reads 155°F, about 15-18 minutes. Let rest 5 minutes before slicing. Slice the pork in half lengthwise, then slice each half crosswise into slices. Slice potatoes in half lengthwise, then slice each half into 1/4" slices.To assemble, place 1 slice of pork on a platter, top with a piece of potato, then a slice of goat cheese and another slice of pork. Stick a wooden skewer through and drizzle with vinaigrette. Garnish with additional smoked paprika and chopped parsley. 05 of 05 Hazelnut Chocolate Envelopes Mark Peterson/Redux Serves 8 1 cup heavy cream½ lb. good quality bittersweet chocolate, finely chopped2 cups whole toasted hazelnuts8 tbs.(1 stick) unsalted butter, at room temperature1 ¼ cups sugar, divided4 eggs1 tbs. hazelnut-flavored liqueur1 tsp. cornstarch1 box (1 lb.) frozen fillo dough, thawed12 tbs. (1 1/2 sticks) unsalted butter, melted Bring heavy cream to boil in small saucepan. Remove from heat. Add chocolate; let sit 1 minute. Whisk until chocolate has melted. Refrigerate 30 minutes or until set. In food processor, process hazelnuts until finely ground.In medium bowl with electric beater cream together 8 tbs. butter and 1/2 cup sugar. Add eggs one at a time beating well after each addition. Stir in liqueur, ground hazelnuts and cornstarch. Heat oven to 375°F.Place one sheet of fillo on a clean work surface. Brush with melted butter and sprinkle with 1 tsp. sugar. Top with another sheet of fillo. Cut into 6 strips. Place 1 tsp. of hazelnut cream on one end. Top with 1/8 tsp. chocolate mixture. Fold dough over to form a triangle, continue folding triangle to end of strip. Brush triangle with melted butter. Place on ungreased baking sheet. Refrigerate for 15 minutes. Bake in heated oven for 11 minutes or until golden. Let cool. Repeat procedure with remaining ingredients.