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| | From:  jackiendaisy (Original Message) | Sent: 8/25/2004 11:05 PM |
Cheese-Stuffed Chiles
Serves: 4
Ingredients:
- 4 large chiles, such as anaheim or poblano
- 8 ounces Monterey Jack cheese, shredded
Roast chiles over a medium-hot grill, turning occasionally, until completely charred on all sides, about 10 minutes. Transfer to a plastic or paper bag and allow to steam for 10 minutes to loosen skins. (Leave grill burning.)
Remove skins and cut a slit down the length of each chile. Remove seeds and membranes. Stuff each chile with cheese. Secure with toothpicks to hold chiles closed. Wrap in an aluminum foil packet, completely enclosing them. (Be careful to keep toothpicks from poking through foil.) Place packet on grill to heat chiles and melt cheese, about 10 minutes.
Open foil packet and let chiles cool for about 5 minutes. The cheese will firm up slightly, making the chiles easier to handle. Remove toothpicks and place chiles on individual plates or a serving platter. Serve warm. | |
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Buffalo Wings
Serves: 4
Ingredients:
Preheat oven to 350 degrees and preheat oil in deep fryer to 375 degrees. Reserve wing-tips for stock. Fry wings for 8 minutes. Transfer to a tray with paper towels and let drain. Season with salt and pepper.
In a saucepan melt butter. Add hot sauce, salt, vinegar and pepper. Toss wings in sauce. Roast 15 to 20 minutes.
Arrange wings on serving platter. Garnish with flat leaf parsley. Serve with blue cheese dressing.
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Cheesy Shrimp Canapes
Serves: 20
Ingredients:
- 10 slices white bread
- 2 Tablespoons butter
- 1/2 teaspoon thyme leaves
- 6 ounces cooked shrimp, cleaned and chopped
- 1/2 cup shredded Swiss Cheese
- 1/3 cup mayonnaise
- 1/2 cup fresh bread crumbs
- 1/4 teaspoon salt, or to taste
- Dill weed
Preheat oven to 400 degrees F. Using a 2-inch round fluted pastry cutter, cut 2 circles from each bread slice. (Reserve scraps for crumbs). In small saucepan, melt butter and and add thyme. Bruch bread circles with this mixture. Place on a cookie sheet and bake 10 minutes, until golden. Meanwhile, combine shrimp with cheese, mayonnaise, bread crumbs and salt. When circles are cool, put a rounded Tablespoon of shrimp mixture on each. Sprinkle with a pinch of dill and place under broiler for about 3 minutes.
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Crab Rangoon
Ingredients:
- 16 ounces light cream cheese, softened
- 1 can Crab meat, drained and crumbled
- 2 green onion, whole
- 1 clove garlic, minced
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon soy sauce
- 1 package Won ton skins
In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. (To prevent won ton skins from drying out, prepare one or two rangoon at a time.) Place 1 teaspoon filling in center of each won ton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal.
Deep-fry in hot (375 degree) oil two or three at a time until browned. Serve warm with mustard or sweet and sour sauce | |
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Crispy Curry Chicken Wings with Cucumber Cilantro Sauce
Yields: 20 hors d'oeuvres
Ingredients:
- 2 pounds chicken wings (about 10)
- 4 tablespoons curry powder
- 4 tablespoons Major Grey's chutney, minced
- 2 tablspoons fresh lemon juice
- 3/4 teaspoon salt
- 1/8 teaspoon cayenne
- 1 teaspoon soy sauce
- 1 cup plain yogurt
- a 5-inch length of seedless cucumber, seeded and chopped fine (about 1 cup)
- 1/3 cup minced fresh cilantro sprigs for garnish
- 1 teaspoon fresh lemon juice
Cut off the wing tips, reserving them for another use such as stock if desired, and halve the wings at the joint. In a bowl stir together the curry powder, 2 tablespoons of the chutney, the lemon juice, the salt, and the cayenne, add the wings, and toss them to coat well. Let the wings marinate, covered and chilled , for at least 4 hours or overnight.
In a small bowl stir together the remaining 2 tablespoons chutney and the soy sauce. Arrange the wings, marinade discarded, skin side up, on the oiled rack of a broiler pan and bake them in a preheated 475 degree oven for 25 minutes. Brush the wings with the soy-sauce mixture and broil them under a preheated broiler about 4 inches from the heat for 1 to 2 minutes, or until they are crisp.
In a small bowl stir together the yogurt, the cucumber, the minced coriander, the juice, and salt to taste.
Transfer the wings to a platter, garnish them with the coriander sprigs, and serve them warm or at room temperature with the sauce | |
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Fried Ravioli
Ingredients:
- 1 lb. package frozen ravioli, thawed
- 2 eggs beaten
- 2 Tbsp milk
- 2 cups bread crumbs
- Corn oil
Beat the eggs with the milk. Fill a Dutch oven with two inches of corn oil. Dip ravioli into eggs and then coat with bread crumbs. Bring oil to about 300 degrees and fry about 4 to 6 ravioli at a time. Serve with marinara sauce.
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Grilled Chile Wings
Serves: 4
Preparation time:
Ingredients:
- 1 cup pineapple juice
- 2 tablespoons balsamic vinegar
- 2 tablespoons dark brown sugar
- 4 cloves garlic, finely chopped
- 1 Scotch bonnet or habanero chile, finely chopped
- 1/2 teaspoon ground allspice
- 24 chicken wings
- Salt and freshly ground pepper
- Carrot and celery sticks
Use side burner or preheat grill. Combine all ingredients in a small saucepan and let boil for 2 minutes. Remove from heat, pour into a large bowl and let cool. Add chicken wings to the marinade and marinate in the refrigerator at least 2 hours. Grill over medium heat for 10 to 15 minutes or until cooked through. Serve with celery and carrot sticks. | |
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Peking Chicken Wings
Serves: 8
Ingredients:
- 1/2 cup soy sauce
- 1/4 cup dry sherry
- 1/3 cup hoisin sauce
- 6 scallions,chopped fine
- 2 cloves carlic, minced
- 1/4 cup cider vinegar
- 1/2 cup honey
- 1/4 cup orange marmalade
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- 2 tablespoons minced green bell pepper
- 1/8 teaspoon Tabasco
- 4 pounds chicken wings, separated at the joint
In a large bowl or shallow glass dish stir together the soy sauce, the Sherry, the hoisin sauce, the scallions, the garlic, the vinegar, the honey, the marmalade, the zests, the bell pepper, and the Tabasco.
Add the chicken wings, stirring to coat them well with the marinade, and let them marinate, covered and chilled, stirring ocasionally, for at least 4 hours or overnight.
Transfer the chicken wings to the rack of a foil-lined broiler pan, reserving the marinade, and bake them in the middle of a preheated 375 degree oven, turning them every 20 minutes and basting them with the reserved marinade, for 1 hour.
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Potted Crab
Serves: 8 to 10
Ingredients:
- 5 oz (1 1/4 cups) mixed brown and white cooked crab meat
- 8 tablespoons (1 stick) softened butter
- 2 teaspoons finely chopped parsley
- lemon juice to taste
Mix all ingredients together in a bowl or. better still, puree them in a food processor. Taste carefully and continue to season until you are happy with the flavor; it may need a little more lemon juice. Press the mixture into a pottery bowl, cover and refrigerate. Serve with hot buttered toast points.
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Sardine Stuffed Deviled Eggs
Yields: 12 eggs
Ingredients:
- 12 large hard-cooked eggs, shells removed
- 2-4 oz (100 g) cans of sardines, thoroughly drained
- 1 cup (250 ml) mayonnaise
- 4 Tbs (60 ml) fresh lemon juice
- 4 tsp dry mustard
- 1/2 tsp (2 ml) cayenne pepper, or to taste
- 1 tsp (5 ml) salt, or to taste
- 1/2 cup finely chopped parsley
- 1/2 cup finely chopped fresh chives
- 12 to 24 capers
With a small sharp knife cut a 1/8 inch (1 mm) slice off the bottom of the eggs so they will stand up. Then slice off the top 1/3 of each egg, and chop the scraps of egg white finely and set them aside. Gently squeeze the yolks out of the eggs, being careful not to break the white cases. Mash the yolks and the sardines together with a fork, then beat the mayonnaise into the egg-sardine mixture. Add the lemon juice, mustard, cayenne and salt, mixing thoroughly. Taste and adjust the seasoning. Spoon the filling into the egg white cases, dividing it evenly among them and mounding it on top. Mix the reserved chopped whites together with the parsley and chives in a shallow bowl, and dip the filled eggs into the mixture, rolling to coat the tops thoroughly. Place a caper or two on the top of each egg. Stand the eggs on a chilled platter and serve at once, or cover the platter loosely with waxed paper and refrigerate until ready to serve.
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Sardine Stuffed Deviled Eggs
Yields: 12 eggs
Ingredients:
- 12 large hard-cooked eggs, shells removed
- 2-4 oz (100 g) cans of sardines, thoroughly drained
- 1 cup (250 ml) mayonnaise
- 4 Tbs (60 ml) fresh lemon juice
- 4 tsp dry mustard
- 1/2 tsp (2 ml) cayenne pepper, or to taste
- 1 tsp (5 ml) salt, or to taste
- 1/2 cup finely chopped parsley
- 1/2 cup finely chopped fresh chives
- 12 to 24 capers
With a small sharp knife cut a 1/8 inch (1 mm) slice off the bottom of the eggs so they will stand up. Then slice off the top 1/3 of each egg, and chop the scraps of egg white finely and set them aside. Gently squeeze the yolks out of the eggs, being careful not to break the white cases. Mash the yolks and the sardines together with a fork, then beat the mayonnaise into the egg-sardine mixture. Add the lemon juice, mustard, cayenne and salt, mixing thoroughly. Taste and adjust the seasoning. Spoon the filling into the egg white cases, dividing it evenly among them and mounding it on top. Mix the reserved chopped whites together with the parsley and chives in a shallow bowl, and dip the filled eggs into the mixture, rolling to coat the tops thoroughly. Place a caper or two on the top of each egg. Stand the eggs on a chilled platter and serve at once, or cover the platter loosely with waxed paper and refrigerate until ready to serve. | |
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Sardine Stuffed Deviled Eggs
Yields: 12 eggs
Ingredients:
- 12 large hard-cooked eggs, shells removed
- 2-4 oz (100 g) cans of sardines, thoroughly drained
- 1 cup (250 ml) mayonnaise
- 4 Tbs (60 ml) fresh lemon juice
- 4 tsp dry mustard
- 1/2 tsp (2 ml) cayenne pepper, or to taste
- 1 tsp (5 ml) salt, or to taste
- 1/2 cup finely chopped parsley
- 1/2 cup finely chopped fresh chives
- 12 to 24 capers
With a small sharp knife cut a 1/8 inch (1 mm) slice off the bottom of the eggs so they will stand up. Then slice off the top 1/3 of each egg, and chop the scraps of egg white finely and set them aside. Gently squeeze the yolks out of the eggs, being careful not to break the white cases. Mash the yolks and the sardines together with a fork, then beat the mayonnaise into the egg-sardine mixture. Add the lemon juice, mustard, cayenne and salt, mixing thoroughly. Taste and adjust the seasoning. Spoon the filling into the egg white cases, dividing it evenly among them and mounding it on top. Mix the reserved chopped whites together with the parsley and chives in a shallow bowl, and dip the filled eggs into the mixture, rolling to coat the tops thoroughly. Place a caper or two on the top of each egg. Stand the eggs on a chilled platter and serve at once, or cover the platter loosely with waxed paper and refrigerate until ready to serve.
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Spicy Fried Chicken Wings
Ingredients:
- 2 pounds chicken wings
- 2 tablespoons fresh lemon juice
- 1 cup all-purpose flour
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons pepper
- 3/4 teaspoon dried thyme
- 1 cup beer (not dark)
- 1 tablespoon vegetable oil
- Vegetable oil for deep-frying
- Parsley sprigs for garnish
Cut off the wing tips. Halve wings at joint. Separate the "drumstick," or first-joint, pieces (the thick ones) from the second-joint pieces. Beginning at the narrower end of each "drumstick," with a sharp knife cut the tendons and , holding the exposed end of the bone with a kitchen towel, scrape the skin and meat down the bone as far as possible toward the thicker end to make a plump drumstick shape. Cut through the cartilage at one end of each second-joint piece, separating the bones, scrape the skin and meat down the larger bone to make a plump drumstick shape, and pull out and discard the smaller bone. Arrange all of the "drumsticks" in a shallow dish, sprinkle them with the lemon juice and salt and pepper to taste, and let them marinate, covered and chilled, for 1 hour.
Make the batter while the chicken is marinating: In a bowl whisk together the flour, the salt, the paprika, the cumin, the pepper, the thyme, and the cayenne and make a well in the center. Add the beer and the oil in a stream, and whisk the batter until it is smooth. Let the batter stand at room temperature for 1 hour. Stir the batter before using it.
In a large deep fryer or large deep kettle heat 2 inches of the oil to 375 degrees on a deep fat thermometer. Dip the chicken in the batter and fry in oil, 5 pieces at a time, turning it, for 3 minutes, or until it is cooked through and golden. Transfer the chicken with a slotted spoon as it is fried to paper towels to drain and make sure the oil returns to 375 degrees before adding each new batch. Sprinkle the drumsticks with salt to taste, arrange them on a platter, and garnish the platter with the parsley sprigs. | |
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Spicy Fried Onion Rings
Serves: 2 to 4
Ingredients:
- 1 cup flour
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 tsp. dried oregano flakes
- 1 tsp. Cajun spice
- 4 large onions
- corn oil for frying
- salt
Preparation:
Cut onions into very thin slices and separate into rings. Soak onions in ice water for one hour. Set aside. Combine flour, salt, pepper, oregano and Cajun spice in a large bowl. Heat oil. Remove onions from ice water and dry thoroughly with paper towels. Dredge in coating, then fry until brown. Drain on paper towels. Season with salt and serve.
Cooking note:
The oil temperature will drop when the onions are added, then rise as the onions cook; regulate the heat accordingly. | |
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Spinach Balls
Yields: 6 to 8 dozen
Ingredients:
- 2 (10-ounce) packages frozen spinach
- 2 cups herb-flavored stuffing mix
- 1 large onion, finely chopped
- 6 eggs, well-beaten
- 3/4 cup melted margarine
- 1/2 cup grated Parmesan cheese
- 3/4 Tablespoon Cayenne pepper to taste
- 1 1/2 teaspoons garlic salt
- 1-2 teaspoons Tony's Creole Seasoning (optional)
Preheat oven to 325 degrees F. Lightly grease a cookie sheet. Cook spinach according to package directions and drain well, squeezing to remove excess moisture. Combine with stuffing mix, chopped onion, eggs, margarine, cheese, Cayenne and garlic salt. Mix well. Shape into 3/4-inch balls and place on cookie sheet. Bake 15-20 minutes. (These are successfully frozen by placing on a pan in freezer until hard, then storing in airtight bags. To serve, thaw slightly and bake 20-25 minutes.) | |
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Sweet Onion Quesadillas
Serves: 4
Ingredients:
- 1 medium-large sweet onion such as Vidalia or Walla Walla
- olive oil for brushing onion and tortillas
- four 6- to 7-inch flour tortillas
- 3/4 cup grated Monterey Jack cheese with hot peppers (about 3
- 1/4 cup packed fresh coriander sprigs, washed well, spun dry, and
Prepare grill.
Cut onion crosswise into 1/4-inch-thick slices and arrange slices on a tray, keeping them intact. Brush both sides of slices lightly with oil and season with salt and pepper. Grill onion on a lightly oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until lightly charred and softened. Transfer onion as grilled to a bowl, separating rings.
Brush 2 tortillas lightly with oil on one side and put, oiled side down, on a platter. Divide onion, Monterey Jack, and coriander between tortillas and cover with remaining 2 tortillas. Brush tops of quesadillas lightly with oil.
With a metal spatula transfer quesadillas to a rack set 5 to 6 inches over glowing coals and grill until undersides are golden brown, about 1 minute. Sandwiching each quesadillas between 2 metal spatulas, flip quesadillas over and grill until undersides are golden brown, about 1 minute.
Transfer quesadillas to a cutting board and cut into wedges. | |
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