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I got the inspiration for these from a recipe I saw in an old Taste of Home magazine. They're best served hot, so either pass these around your guests or keep them warm in a chafing dish.
Yields about 48
Prep.Time: 45 minutes
3/4 cup Flour 1/4 cup grated Parmesan cheese tablespoon Paprika 3 teaspoons Salt 1 teaspoon White Pepper 1 teaspoon Italian Seasoning 1 teaspoon Poultry Seasoning 6 boneless, skinless Chicken Breasts -- cut in 1" cubes 1/2 cup Vegetable Oil 2 tablespoons Butter Combine first 7 ingredients in sealable plastic bag. Shake chicken pieces in bag to coat well. Heat oil and butter in large skillet. Cook chicken pieces aout 6-8 minutes or until golden and juices run clear, turning frequently. Serve immediately on a large platter with small dishes of a choice of sauces for dipping.
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SPICY JALAPENO CRACKERS These can be made 3-4 days ahead and stored in an airtight container. The Heat Scale is about "medium", but you can adjust the "heat" by adding more or less jalapenos.
Yields about 3 dozen
Prep.Time: 40 minutes
Recipe By: Chile Pepper MagaIne (11/99)
3/4 cup butter -- softened
1/2 cup shredded sharp Cheddar cheese -- at room temperature
1/4 cup shredded Montery Jack cheese -- at room temperature
3 large garlic cloves -- minced
2 teaspoons salt
3 teaspoons Worcestershire sauce
2 cups all-purpose flour
6 tablespoons minced jalapeno chiles
2 1/2 tablespoons kosher salt
In a mixing bowl with an electric mixer, beat butter, cheeses, garlic, salt and Worcestershire until well-blended. Blend in flour 1/2 cup at a time, until well-blended (mixture will be crumbly). By hand, stir in jalapenos, spreading evenly through dough. Pour mixture onto a large sheet of waxed paper (about 20"x12"). Using hands, form dough into a roll about 13" in length, making sure to keep the roll even in diameter and using waxed paper to help form the roll. Refrigerate at least 2 hours or overnight.
Preheat oven to 375 degrees; line a baking sheet with parchment paper. Cut dough intoi 1/4-inch slices and place on prepared baking sheet about 1-1/2 inches aprt. Bake 10 minutes, remove from oven, and sprinkle tops with kosher salt. Bake 5 more minuites or until golden brown. Cool on wire racks.
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BETTY'S SHRIMP SPREAD I make this every Holiday season, even if it's just for the two of us at home. My best friend of 35 years, Betty, got this from her friend, Mary, who got it from her mom who got it from only God knows where!! It's a snap to make, easy to double or triple, and is a real hit at parties or just a little get together.
Serves about 8
Prep.Time: 30 minutes
1 can Cocktail Shrimp (7-oz.) -- drain and rinse
2 Tablespoons finely minced Onion
2 tablespoons finely minced Celery
Dash Garlic Powder
Dash Celery Seed
1/8 teaspoon Salt
Dash Black PeppeR
1 tablespoon or more Mayonnaise
3 Drops Lemon Juice
Rinse shrimp in cold water and pat dry on paper towels. Chop into small pieces into small bowl. Add remaining ingredients and mix well. Mixture should be bound only slightly by mayonnaise. Add a drop or two more lemon juice if desired. Cover and chill up to 2 hours before serving. Serve on decorative plate surrounded by specialty crackers or cocktail-sized pumpernickel or rye breads.
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SMOKED TROUT WITH CHAMPAGNE SAUCE A gift of home-smoked fresh-caught trout from our friend Eric inspired this recipe. I adapted it from the recipe for "Cold Trout In Sekt Sauce" in the New German Cookbook. The German word "sekt" is translated "champagne", which should also accompany this heavenly appetizer!
Suggested Wine: French Champagne, German Sekt, or other sparkling beverage
Serves: 4
Prep.Time: 20 minutes
3 tablespoons Sour Cream
2 tablespoons Mayonnaise
1 tablespoon Milk
1 tablespoon Ketchup
1 teaspoon Prepared Horseradish
1 teaspoon dill weed
1 teaspoon Lemon Juice
3 tablespoons Dry Champagne or White Wine
1/4 teaspoon Salt
dash White Pepper
4 Smoked Trout Fillets -- chilled
4 slices Firm White Bread -- toasted
4 tablespoons Capers -- drained
Combine first 10 ingredients in the order given, one ingredient at a time, whisking after each one. Continue whisking until mixture is smooth and shiny. Cover tightly and refrigerate 3-4 hours.
Cut toasted bread slices into quarters and divide evenly on individual serving plates. Top with chilled trout fillets. Spoon sauce over trout; sprinkle with capers; serve immediately with chilled champagne.
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CHORIZO AND POTATO FRITTATA I have unabashedly stolen this from my favorite Chef Emeril Lagasse (Food TV Network). It's perfect for a buffet, absolutely yummy---even for a Sunday brunch or a Saturday night supper!
Serves: 4-6 Preparation Time: 30 Minutes 2 tablespoons olive oil
2 cups sliced onions
Kosher salt and fresh ground pepper
1/2 pound chorizo -- cut in small dice
2 cups small-diced potatoes -- blanched
8 eggs
1 tablespoon chopped fresh parsley
Preheat the oven to 400 degrees F. In a large non-stick ovenproof sauté pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté until caramelized, about 8 minutes. Add the sausage and sauté for 2 minutes. Add the potatoes. Season with salt and pepper. Continue to sauté for 1 minute. In a mixing bowl, whisk the eggs until frothy. Season with salt and pepper. Using the back of a spoon, lightly press the chorizo/potato mixture over the bottom of the pan. Pour in the egg mixture. Place in the oven and bake until the center is firm to the touch, about 15 to 20 minutes. Remove the pan from the oven and cool slightly. Slice into individual servings and place on serving plates. Garnish with parsley.
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MALAYSIAN PORK KABOBS Many years ago, my hairdresser named Alexis took me water-skiing with a group of friends, and a young lady from Malaysia brought these for everybody. She never gave me the recipe, but this is as close as I can come to the hot-sweet taste of those wonderful little skewers! (These can be pretty "hot"---feel free to tone down the chile powder.)
Serves: 6 as hors d'eouvres or 2 as entrèe
Preparation Time: 30 minutes
2/3 pound lean boneless pork -- cut in 1" cubes
3 tablespoons Soy sauce
2 tablespoons Lime juice
1 tablespoon Vegetable oil
1 teaspoon Maggi Seasoning
2 cloves Garlic -- minced
1 tablespoon pure Hot Chile Powder (Chile de Arbol)
1 teaspoon Red Pepper flakes
1/2 teaspoon Salt
1/4 teaspoon Pepper
Place pork cubes into medium sealable plastic bag. In a small bowl, combine remaining ingredients; whisk until well blended and pour over pork. Seal; toss to coat well. Refrigerate from 8-24 hours, tossing occasionally to keep pork well-coated.
Soak 6 wooden skewers in cold water 1 hour. Thread pork cubes onto skewers. (Cut Green Peppers and Onions may be added and threaded alternately with pork to increase the number of servings if needed.)
TO GRILL: Grill over hot coals 7-8 minutes, turning and brushing with marinade twice. Serve immediately.
TO BROIL: Place skewers on greased rack in broiler pan; broil 4" from heat 8-10 minutes, turning once.
Serving Ideas : Serve with Fried Rice and Asian cucumber salad
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SAVORY ROAST TURKEY BREAST I prepare this often---for a special dinner or for a party. It's lovely on the buffet, easy to carve, and yummy-tasting. Besides, non-red-meat-eaters and non-pork-eaters won't be offended :-)
Prep.Time: 20 minutes + roasting time
1 5-6 lb. whole Turkey Breast
1/2 medium Onion -- halved
1 cup cut up Celery and celery leaves
1 Carrot -- cut in 1" pieces
1 teaspoon Poultry Seasoning
1/2 teaspoon ground Sage
1/2 teaspoon Celery Salt
1/4 teaspoon Salt
1/4 teaspoon White Pepper
1/3 teaspoon dried Thyme leaves
3 tablespoons Butter
Preheat oven to 325 degress. Wash turkey breast thoroughly; pat dry with paper towels. Pack onion, celery leaves and carrot into cavity; place loosely wadded 12x12-inch piece of foil in entrance to cavity. Place turkey breast on a rack in roasting pan. In a small bowl, combine all seasonings; add butter to bowl and microwave on high 1 minute (or heat in small saucepan until butter is melted). Mix well; slather mixture all over top and sides of turkey breat. Cover with foil "tent"; roast 1-1/2 hours. Remove and discard foil tent' roast 1 hour longer basting occasionally with pan juices, or until meat registers 170 degrees on an instant-read meat thermometer.. Let stand 15-20 minutes before carving.
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CUCUMBER AND SUGAR SNAP PEA SALAD I found this in Gourmet Magazine (one mag where I usually don't find much I want to cook *LOL*). It's really a great salad, pretty on a buffet, and after all your guests gotta get their veggies!
Serves: 8-10
Prep.Time: 30 minutes
1 pound sugar snap peas -- trimmed and sliced
2 tablespoons chopped walnuts -- toasted
1 tablespoon chicken broth or water
1 tablespoon walnut oil or canola oil
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon cayenne
1 tablespoon chopped fresh dill
1 English cucumber, halved lenghtwise -- sliced 1/4" thick
Have a bowl of ice and cold water ready. Cook peas in a large saucepan of boiling salted water until bright green and crisp-tender, about 2 minutes. Immediately drain and plunge into the ice water. When cold, drain well and pat dry. Mash walnuts to a past with a mortar and pestle*; whisk in broth, oil, lemon juice, cayenne and dill until blended. Season with salt and pepper. Toss dressing with peas and cucumber slices until well-coated. Serve chilled or at room temperature.
*Alternative: Place walnuts, broth, lemon juice, cayenne and dill into a blender or food processor. With the machine running, gradually add oil; process until smooth.
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TOMATO, ONION AND MOZZARELLA SALAD This is an old favorite---of most everyone! Plus, it's so easy to make as little or as much as you need. Buy your tomatoes a little early, place them in a paper bag with an apple for 1-2 days, and they'll be riper and taste better. Just watch them so they don't get mooshy.
Serves: 4
Prep. Time: 15-20 minutes
4 large Lettuce leaves
2 large Ripe Tomatoes -- thickly sliced
2 medium Vidalia Onions, or other sweet onions -- thickly sliced
1 pound Mozzarella Cheese -- thickly sliced
16 leaves fresh Basil
Your favorite Vinaigrette Salad Dressing
On four individual salad plates, place one large lettuce leaf each. Then alternate 2 slices tomato, 2 slices onion and 2 slices cheese on each plate. Stick 4 basil leaves each between slices. Pour drressing over all and serve immediately.
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60-MINUTE ROLLS Just got this a few months ago from King Arthur Flour---tried 'em---loved 'em! These can be made in just about 1 hour (even though it toook me longer). KAF says, "The key to success is to remember that soft rolls require soft dough. It's easy to double---everything can be increased by the same proportions." They're perfect for a party buffet and a good size to accommodate the sliced turkey.
Serves: 12
Prep.Time: 1 hour
2 packets active dry yeast or 1 ounce fresh yeast
1/2 cup warm water (95 degrees)
1 teaspoon sugar
1/2 cup unbleached all-purpose flour
1 cup milk -- scalded
1/4 cup butter
1 teaspoon salt
1/3 cup sugar
1 egg -- slightly beaten
4 to 5 cups unbleached all-purpose flour
Egg yolk beaten with 1 tbs. water
In a small bowl or 2-cup measure, combine warm water, yeast, 1 teaspoon sugar, and 1/2 cup flour. Cover with plastic wrap and clean towel; set aside until bubbly and very active, about 10-15 minutes.
Meanwhile, scald the milk. Pour immediately into a large bowl; add butter, sugar, salt and beaten egg. Stir to melt butter. When mixture is lukewarm, add yeast mixture and mix together.
Add flour, one cup at a time, mixing until dough comes cleanly away from sides of the bowl. Turn dough out onto floured surface. Knead dough, using only enough flour to keep the dough from sticking to your hands and the board. Dough should be soft and pliable, but not sticky. Place dough into an oiled bowl; cover with plastic wrap and towel. Let sit in a warm place 15-20 minutes.
Preheat oven to 375 degrees. Punch down dough and shape into a ball. Shape 2-ounce pieces (about size of a jumbo egg) of dough into desired shapes. Place on a greased baking sheet about 2 inches apart. Cover with plastic wrap and towel; let rise in a warm place 15-20 minutes or until doubled.
Brush tops of rolls with egg yolk-water mixture. Bake 15-18 minutes or until done. Remove from pan and place into a napkin-lined bread basket.
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APRICOT POUND CAKE WITH BRANDY CREAM Oooooooooo, this one is to die for!! Besides, it's great for a party---dessert for everyone with only one recipe! Thank Gold Medal Flour for this one---BUT, I always use King Arthur Flour.
Serves: 12-16
Prep.Time: 40 minutes + 1-1/2 hours baking
3 1/2 cups Cake Flour
3 cups Sugar
1/2 teaspoon Salt
1/4 teaspoon Baking Soda
1 cup Butter -- softened
1/2 cup Sour Cream
1/2 cup Apricot Brandy
6 Eggs
1 teaspoon Orange Extract
1 teaspoon Lemon Extract
1 teaspoon Almond Extract
Confectioner's Sugar
BRANDY CREAM:
1 cup Whipping Cream
1 teaspoon Apricot Brandy
1/4 cup Sugar
2 tablespoons Sour Cream
Preheat oven to 325 degrees; grease and flour a 10" tube pan or two 9x5x3 loaf pans. In a large bowl, combine cake flour, sugar, salt and baking soda. Add butter, sour cream and brandy; mix well. Add eggs and extracts; mix well with electric mixer on low speed 30 seconds; scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan(s); bake 1 hour-20 minute to 1 hour-25 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes in the pan; remove from pan and cool completely on a wire rack. Sprinkle with confectioner's sugar.
BRANDY CREAM: Chill a medium bowl and beaters 1 hour before beginning. Beat whipping cream and brandy on medium speed 1 minute; add sugar and sour cream and beat 2-3 minutes longer or until stiff. Spoon over slices of pound cake. (Keep refrigerated until ready to use; refrigerate any leftovers.)
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