Dips Info (9 Of 9) Recipe
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1 (this is part 9 of 9)
Seafood Follows: *********** * SEAFOOD * *********** The primary
seafood dipper is shrimp, the hands down all-time favorite of most
cocktail party aficionados. Salmon may be know for joining forces in
their journey upstream but no one has truly witnessed a school of
fish in action until they've seen a bevy of shrimp dippers converging
with full force on the remoulade. You might want to peruse the
following for more suggestions. SHRIMP: Shell, score down the back
(making an incision about 1/16-inch deep), and remove the thin black
vein while holding under cold running water. Bring a pot of water to
a boil (about 2 quarts of water for a pound of large shrimp). Add a
little salt, throw in the shrimp, turn off the flame and let stand
for about 5 minutes, or until the shrimp just curl and turn pink and
translucent. DO NOT OVERCOOK!!! Then drain, run the shrimp under cold
water and refrigerate. CRAB CLAWS: Stone crab claws are readily
available already cooked. Just smash the shells with a nutcracker and
place in a bowl over ice. CRAB LEGS: King crab legs and snow crab
legs also are readily available already cooked. Break into lengths at
the joints and crack the shells with a nutcracker. Place in a bowl
over ice. CRAYFISH: Follow the directions for preparing shrimp.
LOBSTER: Use large lobster tails. Bring a pot of water to a boil
(about 2 quarts of water for a pound of lobster). Plunge the tails
into the boiling water and return to a boil. When the shell turns
orange, lower to simmer and cook until the meat at the end of the
tail turns translucent. Remove and blanch under cold water. Split
the soft underside of the shell with scissors, remove the meat and
cut into chunks. SARIMI: Imitation crab. Sold cooked and chunked in
most supermarkets. FRESH OYSTERS: Loosen the oyster from the bottom
shell and serve on the half shell over a bed of ice (allowing the
guest to scoop up the dip with oyster on the shell). SMOKED OYSTERS:
Drain and serve each with a toothpick. ******************** * MEAT
AND POULTRY * ******************** As long as you've eaten your
vegetable dippers, you can proceed to the rest of the goodies on the
dip table. Meat and poultry dippers will win the hearts and minds of
those guests who anticipated leaving your part having had only a
handful of potato chips to stave off starvation. CHICKEN BREASTS:
Poach the breasts in wine and cube for serving. Or marinate breasts
in teriyaki sauce, bake and cube for serving. CHICKEN DRUMETTES: The
drumsticklike part of the wing. Marinate if desired and then fry.
CHICKEN SATAY: Skewer cooked, sliced chicken breast on a wooden
stick for dipping. DELI MEAT: Cut rolls of cooked, sliced roast beef,
ham, corned beef, or pastrami into 3 to 4-inch lengths. DUCK: Cut
cooked or smoked breast into strips. HAM: Cut cooked, smoked,
maple-cured ham into thin 3-inch strips or into 1-inch cubes. HOT
DOGS: Serve miniature cooked hot dogs whole or cut cooked regular
sized hot dogs into slices on the diagonal. PRECOOKED SAUSAGES: Use
bologna, summer sausage, any variety of salami, or other cooked
sausage cut into 1/2-inch lengths, then wedged. RAW SAUSAGES: Try
pork, beef, veal, duck, or Polish. Prick the skin, broil until brown,
and cut into 2-inch lengths. STEAK: Marinate tenderloin or sirloin in
teriyaki sauce, broil, and cube. TURKEY: Cut cooked or smoked breasts
into strips or cubes. BEEF SATAY One of the more popular dippers to
surface of late is beef satay, or beef on a stick. It easy to eat and
filling, and meat as a dipper is still something of a novelty. 1 Ea
Sirloin Tip Steak (1 lb or better)
1/2 Cup Teriyaki Sauce 2 Tsp Finely Chopped Green Onion (White
Wooden Or Bamboo Skewers As Needed Thinly slice the steak.
Slices should be about 1/2-inch shorter than the skewers on which
they will be placed. Put the meat, sauce, and green onion in a
zip-lock bag, blend well, squeeze out the excess air from the bag,
and seal. Marinate at room temperature for at least 1 hour or in the
refrigerator for at lest 3 hours. (Steak can be marinated overnight
for a stronger taste.) Soak the skewers in water for 10 minutes
before using. Weave skewer in and out through the slice of beef,
leaving a 1/2-inch "handle" at the bottom. Repeat until all the
slices are skewered. Broil about 2
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Food Tips of the Week
Dieting made easy
As an alternative to focusing on the junk foods you ought to eliminate from your dietary regime, direct your attention to the sensible foods that you might want to introduce to your daily routine. If you are able to inject the recommended portions healthy fruit & vegetables into your meal plan, you will discover that stop feeling hungry and have a far lower chance of being seduced by those damaging mid-morning potato chips.
The problems associated with reduced carbohydrate diets
Its extremely popular, but it is truly safe and healthy for you?
The majority of the unpleasant side-effects reported, like general tiredness, diarrhea, constipation, or headaches seem to pass quickly, but critics contend that low carbohydrate diets are not without permanently harmful side effects.
Increased consumption of animal-based products could lead into increased consumption of saturated fat and cholesterol, which most authorities believe will increase the chance of heart problems.
Foods high in flavonoids
(inlcudes lettuce, kale, kidney bean and chamomile)
The compounds known as flavonoids which exist in these fruits and vegetables are believed to be good in helping to prevent cancer.
Nutritionalists researching the medical effects of flavonoids believe that they may well also have numerous other health benefits, including, but not limited to, anti-asthma and antiplatelet activities..
A good number are also good for weight loss, so should be included in every weight loss program.
Dips Info (9 Of 9) Recipe - Recipes 4u
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