Post by officergroyman on Dec 14, 2007 15:36:51 GMT -1
Here's 7 good apps. to get the party started right.
Little Crab Cakes with Wasabi Mayonnaise
INGREDIENTS
1 pound(s) backfin lump crabmeat, picked over for cartilage and shell
1.25 cup(s) fine fresh breadcrumbs (from 3 slices white bread)
1 large egg, lightly beaten
2 tablespoon(s) snipped fresh chives
2 tablespoon(s) mayonnaise
1 tablespoon(s) Dijon mustard
2 teaspoon(s) Old Bay seasoning
1 teaspoon(s) lemon zest
3 tablespoon(s) canola oil
Citrus Wasabi Mayonnaise (recipe follows)
DIRECTIONS
Heat oven to 400 degrees F. Line a baking sheet with parchment paper.
Combine crabmeat and breadcrumbs in a medium bowl. In a small bowl, whisk egg, chives, mayonnaise, mustard, seasoning, and lemon zest until blended; add to crab mixture and stir.
Using a small ice cream scoop, shape mounds of crab mixture (about 1 1/2 tablespoons) into small round cakes, about 1 1/2 inches wide.
Heat oil in a large skillet over medium heat. Working in batches, cook cakes 1 minute per side, or until lightly browned. Transfer cakes to a paper towel to blot up excess oil, then transfer to prepared baking sheet. Bake crab cakes 10 minutes, or until golden brown. Top each with a small dollop of Wasabi Mayonnaise.
Citrus Wasabi Mayonnaise: Stir 1/2 teaspoon grated lemon zest and 1 tablespoon lemon juice into 1/2 cup wasabi mayonnaise.
Steak House Crostini
INGREDIENTS
24 slice(s) (1/2-inch-thick) Italian bread, diagonally sliced
3 tablespoon(s) roasted garlic olive oil
1 cup(s) blue cheese dressing
6 dried pear halves, finely diced
.25 cup(s) sliced scallions
1 piece(s) (3/4-pound) medium-rare roast beef from deli, diced
1 cup(s) tomato, diced
.5 teaspoon(s) kosher salt
.5 teaspoon(s) freshly ground pepper
.5 cup(s) basil leaves, finely shredded
DIRECTIONS
Heat oven to 350 degrees F. Brush one side of bread slices with oil; place oil side up on a baking sheet. Bake 12 minutes; turn slices over. Bake 8 minutes, or until lightly toasted and crisp. Cool crostini (can be made up to 1 day ahead and stored airtight at room temperature).
In a small bowl, combine dressing, dried pears, and scallions. In a second bowl, toss roast beef, diced tomato, salt, and pepper.
Spread crostini with blue cheese-pear dressing. Top with roast beef mixture and shredded basil
Chicken Mole Tostadas
INGREDIENTS
1 cup(s) reduced-sodium chicken broth
1/3 cup(s) pipiân (pumpkin seed sauce) or mole sauce from Doña Maria Mexican Condiment (8.25-oz jar)
3 cup(s) cooked, shredded chicken
1/2 cup(s) (plus whole leaves for garnish) chopped cilantro
1/4 cup(s) minced red onion
3 tablespoon(s) lime juice
48 restaurant-style tortilla chips
Avocado Cream (recipe follows)
DIRECTIONS
Whisk broth and pipiân in a small saucepan until blended; heat over medium heat until mixture is hot. Remove from heat.
Place chicken in a large bowl and toss with pipiân, cilantro, onion, and lime juice.
Arrange tortilla chips on a platter. Top each chip with 1 tablespoon of the chicken mole and 1/4 teaspoon Avocado Cream. Garnish with a cilantro leaf.
Avocado Cream: Scoop the flesh of 1 ripe Hass avocado into a small bowl and mash until smooth. Stir in 1 tablespoon each mayonnaise and fresh lime juice, and 1/4 teaspoon each salt and pepper.
Hot Artichoke-Fontina Dip
INGREDIENTS
2 can(s) (14-ounce) artichoke hearts, drained
8 ounce(s) Fontina cheese, cubed
4 ounce(s) Neufchâtel cream cheese
1/3 cup(s) grated Parmesan cheese
1/3 cup(s) chopped parsley
2 tablespoon(s) capers
2 clove(s) garlic, crushed through a press
1/2 teaspoon(s) (or to taste) hot red-pepper sauce
Vegetable Dippers: bell pepper strips, cauliflower and broccoli florets, green beans, asparagus, and carrot and celery sticks
DIRECTIONS
Heat oven to 350 degrees F. Pulse artichokes and remaining ingredients (except Vegetable Dippers) in a food processor until artichokes are finely chopped.
Scrape mixture into a 2-cup crock or gratin dish and spread into an even layer. Bake 25 to 30 minutes, or until dip is lightly browned on top and starting to bubble around edges. Serve hot with Vegetable Dippers.
Teriyaki Meatballs
INGREDIENTS
White from 1 large egg, lightly beaten
1/4 cup(s) minced scallions
2 tablespoon(s) soy sauce
2 1/2 teaspoon(s) grated peeled fresh ginger
2 teaspoon(s) toasted sesame oil
1 clove(s) garlic, crushed through a press
1/4 teaspoon(s) freshly ground pepper
1 1/2 pound(s) ground pork or chicken
1/2 cup(s) thick teriyaki sauce and marinade
Toasted sesame seeds, for garnish
DIRECTIONS
In a large bowl, whisk egg white, scallions, soy sauce, ginger, sesame oil, garlic, and pepper until blended. Add pork and mix in with your hands until combined. Shape into 30 (1 1/2-inch) balls.
Spray a large nonstick skillet with cooking spray and heat over medium heat. Add half the meatballs and sauté 5 minutes, or until lightly browned on all sides and meatballs firm up. Brown remaining meatballs.
Heat oven to 425 degrees F. Place meatballs on a parchment-lined baking sheet. Brush with teriyaki sauce. Bake 8 to 10 minutes, brushing once with remaining sauce, until cooked through and glazed.
Insert toothpicks into meatballs and transfer to a platter. Sprinkle with sesame seeds.
Indian-Spiced Salmon Bites with Curry Yogurt Dip
INGREDIENTS
Curry Yogurt Dip:
1 cup(s) thick Greek yogurt
1/4 cup(s) mango chutney
1/4 cup(s) chopped cilantro
1/2 teaspoon(s) curry powder
1/2 teaspoon(s) garam masala
1 clove(s) garlic, crushed through a press
Salmon Bites:
1 tablespoon(s) pink peppercorns, finely chopped
3/4 teaspoon(s) garam masala
1 1/2 pound(s) thick center-cut salmon fillet, skin and pin bones removed, cut into 3/4-inch cubes
1/2 teaspoon(s) sea salt or kosher salt
30 round cucumber slices
DIRECTIONS
Heat oven to 400 degrees F. Line a baking sheet with parchment paper.
Curry Yogurt Dip: Combine ingredients in a bowl until blended. Transfer dipping sauce to a small serving bowl.
Salmon Bites: On waxed paper, combine peppercorns and garam masala. Dip one side of each salmon cube into spice mixture to lightly coat. Sprinkle cubes with salt.
Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Place salmon, spice side down, in hot skillet. Cook 2 minutes, or until bottoms are lightly golden (top part of salmon will still be raw). Transfer salmon, cooked side up, to prepared baking sheet. Bake 4 minutes, or until medium-rare in middle.
Place each salmon bite on a cucumber round. Serve warm with Curry Yogurt Dip.
Prosciutto-Wrapped Parmesan-Pecan Dates
INGREDIENTS
24 pecan halves
24 large pitted dates
1 piece(s) (2-ounce) Parmigiano-Reggiano cheese
1 package(s) (4-ounce) sliced prosciutto
Freshly ground black pepper
DIRECTIONS
Heat oven to 350 degrees F. Place pecans on a baking sheet and bake 8 to 10 minutes, or until lightly toasted and fragrant. Cool. Raise oven temperature to 450 degrees F.
Make a slit along top of each date. Cut the Parmigiano-Reggiano cheese into thin slivers. Stuff a pecan half and a sliver of cheese into each date. Quarter prosciutto slices lengthwise. Wrap each date with a strip of prosciutto.
Place dates on a baking sheet; bake 6 minutes, or until prosciutto is crisp and cheese softens. Transfer dates to a plate and finish with a grinding of fresh pepper. Serve hot, warm, or at room temperature.
....... happy cooking people!!!
Little Crab Cakes with Wasabi Mayonnaise
INGREDIENTS
1 pound(s) backfin lump crabmeat, picked over for cartilage and shell
1.25 cup(s) fine fresh breadcrumbs (from 3 slices white bread)
1 large egg, lightly beaten
2 tablespoon(s) snipped fresh chives
2 tablespoon(s) mayonnaise
1 tablespoon(s) Dijon mustard
2 teaspoon(s) Old Bay seasoning
1 teaspoon(s) lemon zest
3 tablespoon(s) canola oil
Citrus Wasabi Mayonnaise (recipe follows)
DIRECTIONS
Heat oven to 400 degrees F. Line a baking sheet with parchment paper.
Combine crabmeat and breadcrumbs in a medium bowl. In a small bowl, whisk egg, chives, mayonnaise, mustard, seasoning, and lemon zest until blended; add to crab mixture and stir.
Using a small ice cream scoop, shape mounds of crab mixture (about 1 1/2 tablespoons) into small round cakes, about 1 1/2 inches wide.
Heat oil in a large skillet over medium heat. Working in batches, cook cakes 1 minute per side, or until lightly browned. Transfer cakes to a paper towel to blot up excess oil, then transfer to prepared baking sheet. Bake crab cakes 10 minutes, or until golden brown. Top each with a small dollop of Wasabi Mayonnaise.
Citrus Wasabi Mayonnaise: Stir 1/2 teaspoon grated lemon zest and 1 tablespoon lemon juice into 1/2 cup wasabi mayonnaise.
Steak House Crostini
INGREDIENTS
24 slice(s) (1/2-inch-thick) Italian bread, diagonally sliced
3 tablespoon(s) roasted garlic olive oil
1 cup(s) blue cheese dressing
6 dried pear halves, finely diced
.25 cup(s) sliced scallions
1 piece(s) (3/4-pound) medium-rare roast beef from deli, diced
1 cup(s) tomato, diced
.5 teaspoon(s) kosher salt
.5 teaspoon(s) freshly ground pepper
.5 cup(s) basil leaves, finely shredded
DIRECTIONS
Heat oven to 350 degrees F. Brush one side of bread slices with oil; place oil side up on a baking sheet. Bake 12 minutes; turn slices over. Bake 8 minutes, or until lightly toasted and crisp. Cool crostini (can be made up to 1 day ahead and stored airtight at room temperature).
In a small bowl, combine dressing, dried pears, and scallions. In a second bowl, toss roast beef, diced tomato, salt, and pepper.
Spread crostini with blue cheese-pear dressing. Top with roast beef mixture and shredded basil
Chicken Mole Tostadas
INGREDIENTS
1 cup(s) reduced-sodium chicken broth
1/3 cup(s) pipiân (pumpkin seed sauce) or mole sauce from Doña Maria Mexican Condiment (8.25-oz jar)
3 cup(s) cooked, shredded chicken
1/2 cup(s) (plus whole leaves for garnish) chopped cilantro
1/4 cup(s) minced red onion
3 tablespoon(s) lime juice
48 restaurant-style tortilla chips
Avocado Cream (recipe follows)
DIRECTIONS
Whisk broth and pipiân in a small saucepan until blended; heat over medium heat until mixture is hot. Remove from heat.
Place chicken in a large bowl and toss with pipiân, cilantro, onion, and lime juice.
Arrange tortilla chips on a platter. Top each chip with 1 tablespoon of the chicken mole and 1/4 teaspoon Avocado Cream. Garnish with a cilantro leaf.
Avocado Cream: Scoop the flesh of 1 ripe Hass avocado into a small bowl and mash until smooth. Stir in 1 tablespoon each mayonnaise and fresh lime juice, and 1/4 teaspoon each salt and pepper.
Hot Artichoke-Fontina Dip
INGREDIENTS
2 can(s) (14-ounce) artichoke hearts, drained
8 ounce(s) Fontina cheese, cubed
4 ounce(s) Neufchâtel cream cheese
1/3 cup(s) grated Parmesan cheese
1/3 cup(s) chopped parsley
2 tablespoon(s) capers
2 clove(s) garlic, crushed through a press
1/2 teaspoon(s) (or to taste) hot red-pepper sauce
Vegetable Dippers: bell pepper strips, cauliflower and broccoli florets, green beans, asparagus, and carrot and celery sticks
DIRECTIONS
Heat oven to 350 degrees F. Pulse artichokes and remaining ingredients (except Vegetable Dippers) in a food processor until artichokes are finely chopped.
Scrape mixture into a 2-cup crock or gratin dish and spread into an even layer. Bake 25 to 30 minutes, or until dip is lightly browned on top and starting to bubble around edges. Serve hot with Vegetable Dippers.
Teriyaki Meatballs
INGREDIENTS
White from 1 large egg, lightly beaten
1/4 cup(s) minced scallions
2 tablespoon(s) soy sauce
2 1/2 teaspoon(s) grated peeled fresh ginger
2 teaspoon(s) toasted sesame oil
1 clove(s) garlic, crushed through a press
1/4 teaspoon(s) freshly ground pepper
1 1/2 pound(s) ground pork or chicken
1/2 cup(s) thick teriyaki sauce and marinade
Toasted sesame seeds, for garnish
DIRECTIONS
In a large bowl, whisk egg white, scallions, soy sauce, ginger, sesame oil, garlic, and pepper until blended. Add pork and mix in with your hands until combined. Shape into 30 (1 1/2-inch) balls.
Spray a large nonstick skillet with cooking spray and heat over medium heat. Add half the meatballs and sauté 5 minutes, or until lightly browned on all sides and meatballs firm up. Brown remaining meatballs.
Heat oven to 425 degrees F. Place meatballs on a parchment-lined baking sheet. Brush with teriyaki sauce. Bake 8 to 10 minutes, brushing once with remaining sauce, until cooked through and glazed.
Insert toothpicks into meatballs and transfer to a platter. Sprinkle with sesame seeds.
Indian-Spiced Salmon Bites with Curry Yogurt Dip
INGREDIENTS
Curry Yogurt Dip:
1 cup(s) thick Greek yogurt
1/4 cup(s) mango chutney
1/4 cup(s) chopped cilantro
1/2 teaspoon(s) curry powder
1/2 teaspoon(s) garam masala
1 clove(s) garlic, crushed through a press
Salmon Bites:
1 tablespoon(s) pink peppercorns, finely chopped
3/4 teaspoon(s) garam masala
1 1/2 pound(s) thick center-cut salmon fillet, skin and pin bones removed, cut into 3/4-inch cubes
1/2 teaspoon(s) sea salt or kosher salt
30 round cucumber slices
DIRECTIONS
Heat oven to 400 degrees F. Line a baking sheet with parchment paper.
Curry Yogurt Dip: Combine ingredients in a bowl until blended. Transfer dipping sauce to a small serving bowl.
Salmon Bites: On waxed paper, combine peppercorns and garam masala. Dip one side of each salmon cube into spice mixture to lightly coat. Sprinkle cubes with salt.
Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Place salmon, spice side down, in hot skillet. Cook 2 minutes, or until bottoms are lightly golden (top part of salmon will still be raw). Transfer salmon, cooked side up, to prepared baking sheet. Bake 4 minutes, or until medium-rare in middle.
Place each salmon bite on a cucumber round. Serve warm with Curry Yogurt Dip.
Prosciutto-Wrapped Parmesan-Pecan Dates
INGREDIENTS
24 pecan halves
24 large pitted dates
1 piece(s) (2-ounce) Parmigiano-Reggiano cheese
1 package(s) (4-ounce) sliced prosciutto
Freshly ground black pepper
DIRECTIONS
Heat oven to 350 degrees F. Place pecans on a baking sheet and bake 8 to 10 minutes, or until lightly toasted and fragrant. Cool. Raise oven temperature to 450 degrees F.
Make a slit along top of each date. Cut the Parmigiano-Reggiano cheese into thin slivers. Stuff a pecan half and a sliver of cheese into each date. Quarter prosciutto slices lengthwise. Wrap each date with a strip of prosciutto.
Place dates on a baking sheet; bake 6 minutes, or until prosciutto is crisp and cheese softens. Transfer dates to a plate and finish with a grinding of fresh pepper. Serve hot, warm, or at room temperature.
....... happy cooking people!!!