New orleans style barbecue shrimp

Ingredients

2 large artichokes (each about 3/4 lb)
1 large garlic clove
1 tbsp fresh lemon juice, or to taste
1 tbsp freshly ground black pepper
2 tsp worcestershire sauce
1/2 tsp tabasco
1/2 tsp dried basil, crumbled
1/2 tsp salt, or to taste
1/2 tsp dried oregano, crumbled
1/4 tsp cayenne
1/2 cup cold unsalted butter, cut into bits
1/2 lb small shrimp in their shells, (about 24)
3 scallions, minced

accompaniments:
crusty bread
lemon wedges

How to prepare

Cut off artichoke stems with a serrated knife and discard. With scissors trim tips of leaves. In a large saucepan of boiling salted water cook artichokes 30 to 45 minutes, or until bottoms are tender when pierced with a knife
while artichokes are cooking, preheat oven to 500

Share

Tex-mex wontons

Ingredients

1 lb ground beef
1/2 cup cheddar cheese, shredded
1/2 cup onions, chopped fine
2 tbsp catsup
1/4 cup chopped chiles (your choice)
3 tsp chili powder (more or less)
15 oz can refried beans
1/2 tsp ground cumin
8 doz wonton skins
Oil for frying
Taco sauce or salsa for dipping

How to prepare

Brown beef and onions, drain. Stir in refried beans, mix thoroughly. Mix remaining ingredients together, then add it all to the beef and bean mixture. Mix well. Fill each skin with about a tbsp or so of the mixture. Fold over and seal skins. Fry about 1 minute per side, drain on paper towel and serve warm with salsa or other sauce. Actually, i really like a little dollop of sour cream with the wontons along with the salsa. It makes about 90 wontons.

Share

Grapefruit scallop ceviche

Ingredients

1 lb bay scallops
4 scallions, chopped, white part only
1/2 cup fresh grapefruit juice
1 tbsp grated grapefruit zest
1/3 cup fresh lime juice
2 tbsp grated lime zest
6 to 8 tbsp extra-virgin olive oil
1/4 cup finely chopped red onion
1/4 cup finely chopped red bell pepper
1 tbsp finely chopped cilantro leaves
1/4 cup finely chopped parsley
1 tsp dried oregano
Kosher salt and freshly ground black pepper to taste
crushed red pepper, to taste

How to prepare

Combine all the ingredients except the scallops in a non-reactive mixing bowl, preferably glass. Mix well to blend. Then add the scallops and refrigerate, covered, overnight. Before serving, drain well and discard the marinade. Serve on salad greens. Makes 6 to 8 appetizer servings

Share

Empanaditas

Ingredients

1/2 lb ground beef
1 med onion, finely chopped
2 tbsp raisins, finely chopped
2 tbsp olive, green, chopped
1/4 tsp salt
1/8 tsp pepper
1/4 cup cottage cheese, small curd
1 lg egg, hard cooked, peeled & chopped
1 lg egg, separated
1 tsp ,water
2 10″ pie crusts
2 tsp milk

How to prepare

Cook and stir ground beef in 10″ skillet, breaking up into small pieces, until brown, drain reserving 1 tbsp of fat and the beef in the skillet. Stir in onion, raisins, olives, salt and pepper. Cover and cook over low heat for 5 minutes. Stir in cottage cheese and hard cooked egg. Heat oven to 400

Share

Vietnamese spring rolls

Ingredients

Rolls:
2 oz rice vermicelli noodles
4 (8″ square) rice papers
8 medium cooked shrimp, peeled and split in half lengthwise
4 leaves red leaf lettuce
1/2 cup bean sprouts
1/4 cup julienned cucumber
1/4 cup julienned carrot
1/4 cup julienned sweet onion
8 fresh chives
2 tbsp fresh mint, minced
2 tbsp fresh cilantro

Sauce:
1/4 cup hoisin sauce
1/4 cup chicken broth
1 tbsp fish sauce
1 jalapeno pepper, cut into thin rings
2 tbsp dry roasted peanuts, chopped fine

How to prepare

For the rolls: put the noodles in a small bowl and cover with hot tap water. Let stand 15 minutes to soften. Drain well. Arrange 2 sheets of rice paper in a jelly roll pan. Cover with hot tap water and let stand 5 minutes to soften. Drain and repeat with remaining paper. Lay rice paper on a flat surface and arrange 4 shrimp halves across the center of each, cut side facing up. Cover with a lettuce leaf. Divide sprouts, herbs and vegetables among them. Careful roll up and arrange on a plate so that the cut side of the shrimp is facing up. For the sauce: combine hoisin sauce, chicken broth and fish sauce. Add slice jalapenos to taste and the peanuts. Serve with the spring rolls.

Share

Deviled shrimp

Ingredients

1/2 cup butter, room temperature
4 anchovy fillets, drained and minced
2 cloves garlic, pressed
1 1/2 tsp dijon mustard
1 1/2 tsp tabasco sauce
1 1/2 tsp worcestershire sauce
1/4 tsp salt

40 lg shrimp, uncooked, peeled & deveined
1/4 cup fresh parsley, minced

How to prepare

Using the back of a spoon, mash butter, anchovies, garlic, mustard, tabasco, worcestershire, and salt in a small bowl. Preheat broiler. Place shrimp in a single layer in a large baking dish. Spread butter mixture over shrimp. Broil shrimp without turning for about 5 minutes or until cooked through. Sprinkle with parsley and serve. Serves: 8

Share

Habanero Hors D’oeuvres

Ingredients

Pastry dough
2 12 oz jars of whole habanero peppers
8 oz package of regular or low-fat cream cheese
1/2 cup low-fat or nonfat sour cream
1 tsp dried parsley flakes
2 oz unsalted, unoiled cashew nuts, chopped fine
1/8 tsp salt
1/8 tsp coarse-grind black pepper
approx 1/8 cup water
approx 1/8 cup milk

How to prepare

Wear rubber gloves and work outdoors or in a well-ventilated kitchen. Pour off the vinegar in which the habaneros are packed and save it to use in seasoning salads. Rinse the peppers well several times in water, remove and discard the stems and seeds, and set the peppers aside on paper towels to dry.

Mix the cream cheese and sour cream together thoroughly. Add parsley, chopped cashews, salt and black pepper and stir until well blended. Using an espresso spoon or your gloved fingers, stuff the habaneros with this mixture.
Roll pastry dough out thin, and use a cup or lid to cut it into circles approx. 3 1/2″ in diameter. Place one stuffed habanero in each circle. With your finger, apply a light coating of water to the edge of the dough, fold over, and seal. Prick an air hole in the top of each tart.

Place the tarts on a greased cookie sheet and bake at 450 degrees until crust is golden brown (approx. 15 minutes). About 5 minutes before they are finished, brush the top of each tart lightly with milk; discard any remaining milk. Remove tarts from the oven and allow to cool for up to 2 hours before serving. Makes approx. 50 hors d’oeuvres.

Share

Broiled garlic oysters

Ingredients

24 oysters, on the half shell
4 oz butter
3 cloves garlic
6 green onions
1 tbsp parsley, chopped fine
salt
pepper

How to prepare

Place the oysters on the broiler tray. Preheat the broiler. Crush the garlic. Chop the green onions very fine. Combine the butter, salt to taste, pepper to taste, crushed garlic, chopped green onions and chopped parsley in a saucepan over low heat. Cook, stirring frequently, until the butter is melted. Spoon the mixture over the oysters. Place the broiler tray in the broiler until the oysters have been warmed through (2-3 minutes). Serve warm.

Share

Jalapeno poppers

Ingredients

6 lg jalapenos
6 slices monterey jack or mozzarella cheese (1/2″ thick)
All purpose flour for dredging
1/4 cup vegetable oil
2 lb or 3 sm eggs, separated

How to prepare

Place peppers in a bowl and add scalding water to cover. Let stand 30 minutes to 1 hour until softened. Leave stems on and slit down one side removing and discarding all the seeds. Place one slice of cheese inside each pepper, and dust with flour. Heat the oil. Beat the egg yolks until thick and lemon colored. Beat the whites until they stand in peaks. Fold the yolks into the whites and dip each pepper in the egg mixture until well coated. Fry at once in hot oil turning once and spooning oil over the uncooked places. Cook until golden brown.

Share