Party Food

       Munchies, yummmmmm, the best part of the meal.  Are munchies part of a meal?  Or are munchies THE meal?  You can call them Hors D'oeuvres or call them appetizers but whatever they are, they can be so delicious that people often fill up on them before sitting down to eat the actual meal itself!
       When I was a caterer, we loved to cater the between-meal event that offered a Gourmet Buffet with items such as California and European Cheeses, Home Baked Breads, Pot Stickers, Swedish Meat Balls, various imported Sausages and Crudites with Crackers and Dips.    
       Dips are very popular when served with various munchies from chips to cheeses or cut veggies - or with whatever you decide to put out for your guests.  They also make great hostess gifts - you can make a batch to keep handy for the holidays and when you are invited for dinner, just fill a pretty jar and voila!  A homemade edible gift!
       Some of my best gift and guest dips are Green Peppercorn Dip and Sweet Champagne Mustard.   They are easy to prepare and are not an exact science.  Also, they travel well and keep for at least a month in the fridge.  The Artichoke Dip is baked and served hot or you can take it with you and serve it at  room temperature.  What delicious offerings!

GREEN PEPPERCORN DIP

Green Peppercorns - one/3oz. jar, drained

Garlic - 6 cloves, rough chopped

Green Onions - one bunch chopped (both the green and white parts)

Mayonnaise - 2 1/3 to 3 cups

White Wine Vinegar - 6 TB.

In a food processor, pulverize the garlic and peppercorns.  Add green onions and process until nearly smooth. Do not breathe this in - it is very potent.  Stir in the mayo and vinegar.  Chill and serve with crudites and crackers.  Taste and if it is too strong, add more mayo.  Enjoy!

SWEET CHAMPAGNE MUSTARD

Coleman's Dry Mustard - 2/3 cup

Sugar - 1 cup

Eggs - 3 large, beaten

Vinegar (White Wine or Champagne) - 2/3 cup

 In the top of a double boiler over simmering water, combine the dry mustard and sugar.  Beat with a whisk to remove any lumps.  Mix in the eggs and the vinegar and whisk constantly for 5 to 7 minutes, or until mixture has thickened and appears slightly foamy.  Pour immediately into another container to stop the cooking.  Makes about 1 1/2 cups of mustard.  Serve with cheeses and meats; great for gifts.  Keeps for 4 weeks in the fridge. 

BAKED ARTICHOKE DIP

Onion, 1/2 chopped
Artichoke Hearts, 1 can of UNmarinated, drained

Parmesan Cheese, grated, 1 cup

Mayonnaise, 1 cup (or one small jar)

Lemon Juice, 1 squeeze or just shake in some lemon pepper

Salt & Pepper

Paprika (optional) or Bread Crumbs (optional)

Chop onion to be chunky in a food processor, add drained artichokes and process but keep a rough chunky texture.  Pour into an oven-proof casserole and add the Parmesan, Mayo, and lemon juice.  Taste, then season with salt & pepper.  Sprinkle with bread crumbs and top with a sprinkle of paprika.

Bake for 45 - 60 minutes @ 350 degrees.  Serve hot or at room temp.

Serve with assorted crackers or cut veggies.  Enjoy!  A guaranteed hit!

Note:  This recipe can be made without measuring - just mix and adjust to your taste. It is a WINNER and people love, love, love it!  You can make this into a crab dip by simply adding one can of (real) crab to all the above ingredients.  Then ... call it a Crab Dip!

Salmon, Shrimp, and Salsa

       Most of us like to keep either meat, chicken or fish in our freezers for easy meal prep.  In my freezer we keep mostly fish because that's what we eat and believe it or not, there are economical ways to enjoy and cook both salmon and shrimp.
       I buy my frozen salmon at Costco and my fave is the Coho Wild Alaskan Salmon.  The price is pretty decent but any salmon at Costco will be delish.  For a tasty dinner broil your salmon and accompany it with this Papaya Salsa.  Add some rice and a small salad and you have a gourmet meal:

PAPAYA SALSA

Papaya - one can, drained, chopped

(canned papaya is better for this than fresh - very ripe and nice texture)

1/4- 1/2 Red Bell Pepper

1/2 - 1 Jalapeno Pepper, seeded and minced

Fresh Cilantro, chopped, about 1/4 cup

Fresh Lime Juice - a few squeezes to taste

1 1/2 tsp Orange Juice

1/4 -1/2 tsp Red Pepper Flakes

Mix together and serve over broiled fish. 

Makes plenty for 4 pieces of salmon.
Save some for next week to go with grilled or sauteed shrimp.

       And speaking of shrimp ... Shrimp is also a wonderful thing to keep in the freezer.  It requires absolutely no planning and can be defrosted in cold water - takes about 10 minutes.  I use either the 21-25's or the  31-40's.  That means that there are 21 to 25 per pound or 31 to 40 per pound.  I count out 1/4 to 1/3 of a pound per person, give or take a few extra if you like.
       Make a dry marinade of dill, salt & pepper with a tiny touch of cayenne if you like, peel and devein your shrimp and sprinkle with the dry rub and let it season for about 1/2 hour.  Grill, bake, broil or sautee these shrimp for only 3 - 5 minutes.  Do not overcook!!  Serve with Papaya Salsa, Rice and Salad.
Enjoy!
       Here is one of my most favorite shrimp recipes:

SHRIMP ORZO SALAD

Orzo - 1/2 lb

Lemon Juice -1/4 C (about 2 lemons)

Olive Oil - 1/2 C + about 1/4 C

Salt & Pepper

Shrimp - 1/2 lb. of Medium Shrimp (31/40's are fine)

Green Onions - 1/2 C chopped fine (use green and white parts)

Fresh Dill - 1/2 C chopped

Fresh Italian Parsley - 1/2 C chopped

Hot House Cucumber - 1/2 seeded, unpeeled, medium diced

Red Onion - 1/4 to 1/2 C rough chopped (one small onion)

Feta Cheese - 1/4 lb.cut into 1/2 inch cubes

Fresh Mint- use to garnish

1. Preheat oven to 400.  Bring water in pasta pot to a boil and cook Orzo according to package directions (do not overcook), drain, then mix hot pasta with the lemon juice, 1/2 C olive oil, 1 tsp salt, and fresh cracked pepper in a medium bowl.  Set aside.

2.  Place shrimp on a cookie sheet and drizzle with about 1/4 C olive oil, sprinkle with salt and pepper, then toss to combine.  Spread shrimp into a single layer and roast for 4-6 minutes until they are pink.  Do not overcook!

3. Add shrimp to the Orzo.  Add the green onions, dill, parsley, cukes, and onion.  Season with salt and pepper.  Toss well then add the Feta and carefully stir to mix into pasta.  Cover and leave at room temperature for about 1-2 hours for flavors to blend or refrigerate overnight.  Taste and adjust seasonings.  If the pasta seems too dry you can drizzle a tiny bit of olive oil and mix.

Enjoy!!

       

 


    

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