P. F. Chang's China Bistro Lemon Pepper Shrimp
1 lb medium raw shrimp (31/40 count), shelled and deveined
½ cup cornstarch
1 cup vegetable oil
4 thin lemon slices, each cut into quarters
sauce:
1 Tbsp vegetable oil
2 Tbsp chopped garlic
½ tsp minced ginger
1/3 cup soy sauce
¾ cup water
2 tsp cornstarch
¼ cup dark brown sugar
2 tsp lemon juice
2 tsp coarse grind black pepper
garnish:
1 tsp vegetable oil
2 large green onions
1 cup bean sprouts
Make sauce by heating 1 tbsp oil in a wok or large saucepan over medium heat. Saute garlic and ginger in the hot oil for about 15 seconds being careful not to burn the garlic. Add the soy sauce, then dissolve cornstarch in the water and add the mixture to the pan. Add brown sugar, lemon juice and black pepper and bring mixture to a boil. Simmer for two minutes then remove it from the heat.
Coat all the shrimp generously with cornstarch. Let the shrimp sit for about five minutes so that the cornstarch will adhere better.
Heat a cup of oil in a wok or large skillet over medium heat. Add the shrimp to the pan and saute for 3 to 4 minutes or until the shrimp starts to turn light brown. Strain the shrimp out of the oil with a slotted spoon or spider and dump oil. Replace shrimp back in the wok along with the lemon slices, saute for a minute, then add the sauce to the pan. Toss everything around to coat the shrimp thoroughly. Cook for another minute or so until the sauce thickens on the shrimp.
As the shrimp cooks, heat up 1 teaspoon of oil in a separate medium saucepan. Cut the green part of the green onions into 3-inch lengths. Add those green onion slices and bean sprouts to hot oil along with a dash of salt and pepper. Saute for a couple minutes until green onions begin to soften.
Build the dish by pouring the green onions and sprouts onto a serving plate. Dump the shrimp over the veggies and serve!
Showing posts with label appetizer. Show all posts
Showing posts with label appetizer. Show all posts
Saturday, January 2, 2010
Crab Cakes
Crab Cakes
2 tablespoons canola oil
One half medium onion, finely diced (1/2 onion)
1 stalk celery, finely diced
1 pound lump crabmeat
Two thirds cup mayonnaise (2/3 cup)
1 teaspoon Dijon mustard
2 tablespoons chives, finely minced
2 tablespoons parsley, chopped
5 cups panko bread crumbs
Salt and pepper, to taste
One half cup flour (1/2 cup)
3 large eggs, beaten
Diced tomatoes, for garnish
Chives, for garnish
Heat oil in a sauté pan. Add onions and celery and sauté until onions is translucent. Remove from heat and set aside.
In a large bowl, mix crabmeat, mayonnaise, mustard, chives, parsley, and 1 cup panko with the onion/celery mixture. Add salt and pepper to taste. Form into 2-inch diameter cakes.
Roll cakes first in flour, then in beaten eggs, then in the remaining 4 cups of panko, each time shaking off excess. Heat oil, and sauté the cake cakes until golden brown. Drain on paper towels. Arrange on a platter and garnish with tomatoes and chives.
2 tablespoons canola oil
One half medium onion, finely diced (1/2 onion)
1 stalk celery, finely diced
1 pound lump crabmeat
Two thirds cup mayonnaise (2/3 cup)
1 teaspoon Dijon mustard
2 tablespoons chives, finely minced
2 tablespoons parsley, chopped
5 cups panko bread crumbs
Salt and pepper, to taste
One half cup flour (1/2 cup)
3 large eggs, beaten
Diced tomatoes, for garnish
Chives, for garnish
Heat oil in a sauté pan. Add onions and celery and sauté until onions is translucent. Remove from heat and set aside.
In a large bowl, mix crabmeat, mayonnaise, mustard, chives, parsley, and 1 cup panko with the onion/celery mixture. Add salt and pepper to taste. Form into 2-inch diameter cakes.
Roll cakes first in flour, then in beaten eggs, then in the remaining 4 cups of panko, each time shaking off excess. Heat oil, and sauté the cake cakes until golden brown. Drain on paper towels. Arrange on a platter and garnish with tomatoes and chives.
Crispy Shrimp Won Tons
Crispy Shrimp Won Tons
½ pound shrimp
¼ cup chopped green onions
2 tablespoons minced onion
1 tablespoon minced carrots
1 tablespoon chopped cilantro
2 tablespoons shoyu
1 tablespoon sesame oil
2 eggs
1 ½ tablespoons cornstarch
For Deep Frying:
1 egg
10 ounces (1 package) won ton wrappers
Oil for deep frying
Peel and devein the shrimp. Chop them very fine. Chop the green onions, peel and mince the onion. Peel and mince the carrots; chop the cilantro. Crack the eggs into a bowl and whisk to mix.
Put the chopped shrimp, green onion, onion, carrot, cilantro, shoyu, sesame oil, 2 eggs and cornstarch in a bowl and mix well. Set the shrimp mixture aside.
To make egg wash, crack 1 egg into a bowl and add 1 tablespoon water; whisk well. Set the bowl of egg wash on the counter next to the stack of wonton wrappers and the bowl of shrimp poke.
Using a teaspoon, place a 1 teaspoon of shrimp poke in the center of 1 wonton wrapper. Brush egg wash on two adjoining edges of the wrapper and fold it over, forming a triangle. Crimp the edges of the wonton with a fork. Repeat until you have filled all the wonton wrappers.
Heat oil in a deep fryer or heavy pot to 350 degrees. Deep fry the wontons until they are golden brown. Remove from the oil and drain on paper towels. You will probably have to do this in several batches. Do not crowd the oil.
Dip in honey wasabi aioli to serve.
Honey Wasabi Aioli:
1 ½ cups Best Foods mayonnaise
2 tablespoons honey
1 ½ tablespoons wasabi powder
1 tablespoon sesame oil
1 tablespoon sesame seeds (black or white)
1 teaspoon shoyu
Whisk or blend all ingredients. Refrigerate.
½ pound shrimp
¼ cup chopped green onions
2 tablespoons minced onion
1 tablespoon minced carrots
1 tablespoon chopped cilantro
2 tablespoons shoyu
1 tablespoon sesame oil
2 eggs
1 ½ tablespoons cornstarch
For Deep Frying:
1 egg
10 ounces (1 package) won ton wrappers
Oil for deep frying
Peel and devein the shrimp. Chop them very fine. Chop the green onions, peel and mince the onion. Peel and mince the carrots; chop the cilantro. Crack the eggs into a bowl and whisk to mix.
Put the chopped shrimp, green onion, onion, carrot, cilantro, shoyu, sesame oil, 2 eggs and cornstarch in a bowl and mix well. Set the shrimp mixture aside.
To make egg wash, crack 1 egg into a bowl and add 1 tablespoon water; whisk well. Set the bowl of egg wash on the counter next to the stack of wonton wrappers and the bowl of shrimp poke.
Using a teaspoon, place a 1 teaspoon of shrimp poke in the center of 1 wonton wrapper. Brush egg wash on two adjoining edges of the wrapper and fold it over, forming a triangle. Crimp the edges of the wonton with a fork. Repeat until you have filled all the wonton wrappers.
Heat oil in a deep fryer or heavy pot to 350 degrees. Deep fry the wontons until they are golden brown. Remove from the oil and drain on paper towels. You will probably have to do this in several batches. Do not crowd the oil.
Dip in honey wasabi aioli to serve.
Honey Wasabi Aioli:
1 ½ cups Best Foods mayonnaise
2 tablespoons honey
1 ½ tablespoons wasabi powder
1 tablespoon sesame oil
1 tablespoon sesame seeds (black or white)
1 teaspoon shoyu
Whisk or blend all ingredients. Refrigerate.
Friday, December 4, 2009
Avocado & Cilantro Deviled Eggs
from Hostess with the Mostess
Avocado & Cilantro Deviled Eggs
6 hard-boiled eggs, peeled
1 ripe avocado
1/2 tsp lime juice
1 Tbsp finely minced red onion
1 Tbsp finely chopped cilantro
A few dashes of Tabasco sauce
A few grinds of pepper
1/2 tsp kosher salt
Directions:
Cut eggs in half lengthwise. Carefully scoop out the yolks and put into a medium bowl. Put egg halves onto a platter and put into the fridge.
With a fork, crumble up the egg yolks. Cut avocado in half and remove the pit. Scoop out the avocado flesh from both halves and add it to the egg yolks. With a spoon, mix well, until the yolks and avocado are creamy. Add lime juice and mix well. Add red onion, cilantro, Tabasco, pepper and salt. Mix well to combine.
Remove egg halves from the fridge. Using a small cookie scoop, scoop avocado yolk mixture into the egg halves. Garnish with a single cilantro leaf. Serve immediately, or before the avocado browns.
Avocado & Cilantro Deviled Eggs
6 hard-boiled eggs, peeled
1 ripe avocado
1/2 tsp lime juice
1 Tbsp finely minced red onion
1 Tbsp finely chopped cilantro
A few dashes of Tabasco sauce
A few grinds of pepper
1/2 tsp kosher salt
Directions:
Cut eggs in half lengthwise. Carefully scoop out the yolks and put into a medium bowl. Put egg halves onto a platter and put into the fridge.
With a fork, crumble up the egg yolks. Cut avocado in half and remove the pit. Scoop out the avocado flesh from both halves and add it to the egg yolks. With a spoon, mix well, until the yolks and avocado are creamy. Add lime juice and mix well. Add red onion, cilantro, Tabasco, pepper and salt. Mix well to combine.
Remove egg halves from the fridge. Using a small cookie scoop, scoop avocado yolk mixture into the egg halves. Garnish with a single cilantro leaf. Serve immediately, or before the avocado browns.
Black Pepper and Garlic Chicken Wings
from Hostess with the Mostess
Black Pepper and Garlic Chicken Wings
Ingredients:
Marinade:
½ cup mushroom soy sauce
2 tablespoons brown sugar or palm sugar
1 tablespoon honey
2 tablespoons minced garlic
2 tablespoons freshly ground black pepper
3 pounds chicken wings
Minced garlic, chives, or scallions, for garnish
Directions:
Combine all the marinade ingredients in a bowl and mix well.
To prepare the wings: trim off and discard the tips, and cut each wing at the joint so you end up with one tiny drumstick and one flat section per wing. Place the wings in a sealable plastic bag or a large flat plastic container and pour the marinade over the wings, making sure that all surfaces are coated well. Close the bag tightly, and marinate in the refrigerator for 12 to 24 hours, shaking or turning the wings often.
To cook the wings: preheat the oven to 450°F. Arrange the wings on a rack in a shallow roasting pan. Roast for 12 to 18 minutes, until the skin is dark brown and crispy and the meat has begun to shrink away form the ends of the bones. The juices should run clear when the wings are pierced with a knife point. Sprinkle with the garnishes and serve them up!
Black Pepper and Garlic Chicken Wings
Ingredients:
Marinade:
½ cup mushroom soy sauce
2 tablespoons brown sugar or palm sugar
1 tablespoon honey
2 tablespoons minced garlic
2 tablespoons freshly ground black pepper
3 pounds chicken wings
Minced garlic, chives, or scallions, for garnish
Directions:
Combine all the marinade ingredients in a bowl and mix well.
To prepare the wings: trim off and discard the tips, and cut each wing at the joint so you end up with one tiny drumstick and one flat section per wing. Place the wings in a sealable plastic bag or a large flat plastic container and pour the marinade over the wings, making sure that all surfaces are coated well. Close the bag tightly, and marinate in the refrigerator for 12 to 24 hours, shaking or turning the wings often.
To cook the wings: preheat the oven to 450°F. Arrange the wings on a rack in a shallow roasting pan. Roast for 12 to 18 minutes, until the skin is dark brown and crispy and the meat has begun to shrink away form the ends of the bones. The juices should run clear when the wings are pierced with a knife point. Sprinkle with the garnishes and serve them up!
Curried Chickpea Bruschetta
from Hostess with the Mostess
Curried Chickpea Bruschetta
4 slices of wheat or white bread
8-10 tbsp chhole (curried chickpeas) - recipe below
4 tbsp fresh firm tomatoes - chopped finely
2-3 tbsp shredded cheese (parmesan or mozarella)
salt & pepper - to taste
fresh or dried basil - to taste (optional)
some finely chopped cilantro
Curried Chickpeas (Chana Masala)
2 cans boiled chickpeas
1/2 onion - chopped finely
2 tbsp tomato puree
1 tbsp tamarind sauce mixed with 1/4 tsp sugar
2 tbsp yogurt (optional)
1 tsp ginger-garlic paste
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp garam masala or chhole masala
salt & lemon juice - to taste
water - if needed
3 tbsp oil
Directions:
Drain the chickpeas from the can and wash them well. Heat a saucepan, add the oil, and sauté the onions till they become soft. Add the ginger-garlic paste and the tomato puree.
Next, mix the tamarind paste in the yogurt and blend well. Add this to the tomato puree. Add all the spices and the drained chickpeas, then cover and let it cook for 10-15 mins, until the chickpeas are thoroughly cooked and become soft. Check for taste, adjust salt, lemon juice and spices, and then remove from heat and keep aside to cool a little.
You can cook the chickpeas ahead of time and keep it refrigerated for upto 24 hours.
Garnish your Chana Masala with some onion rings and chopped coriander, and you can serve it hot with Breads or Rice.
Making the Bruschetta
Take each slice of bread; remove the edges and cut into desired shapes if you want. Toast the bread slices in a regular toaster or in an oven for 5-7 mins at 300 deg F, till they are lightly browned and crispy.
Mix the chopped tomatoes with salt, pepper, cilantro/basil, and toss to coat well. Set aside for 5 mins to let the flavors blend.
Take the curried chickpeas; put 2 tbsp each of this mixture onto the toasted bread (you can spread a little butter if you want). Top with a spoonful of tomato mixture, then sprinkle some shredded cheese on the top. Microwave each slice for 2 mins to let the cheese melt, or you can reheat the entire batch in an oven on a cookie sheet.
Your delicious Curried Chickpea Bruschetta is ready to be served!
Curried Chickpea Bruschetta
4 slices of wheat or white bread
8-10 tbsp chhole (curried chickpeas) - recipe below
4 tbsp fresh firm tomatoes - chopped finely
2-3 tbsp shredded cheese (parmesan or mozarella)
salt & pepper - to taste
fresh or dried basil - to taste (optional)
some finely chopped cilantro
Curried Chickpeas (Chana Masala)
2 cans boiled chickpeas
1/2 onion - chopped finely
2 tbsp tomato puree
1 tbsp tamarind sauce mixed with 1/4 tsp sugar
2 tbsp yogurt (optional)
1 tsp ginger-garlic paste
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp garam masala or chhole masala
salt & lemon juice - to taste
water - if needed
3 tbsp oil
Directions:
Drain the chickpeas from the can and wash them well. Heat a saucepan, add the oil, and sauté the onions till they become soft. Add the ginger-garlic paste and the tomato puree.
Next, mix the tamarind paste in the yogurt and blend well. Add this to the tomato puree. Add all the spices and the drained chickpeas, then cover and let it cook for 10-15 mins, until the chickpeas are thoroughly cooked and become soft. Check for taste, adjust salt, lemon juice and spices, and then remove from heat and keep aside to cool a little.
You can cook the chickpeas ahead of time and keep it refrigerated for upto 24 hours.
Garnish your Chana Masala with some onion rings and chopped coriander, and you can serve it hot with Breads or Rice.
Making the Bruschetta
Take each slice of bread; remove the edges and cut into desired shapes if you want. Toast the bread slices in a regular toaster or in an oven for 5-7 mins at 300 deg F, till they are lightly browned and crispy.
Mix the chopped tomatoes with salt, pepper, cilantro/basil, and toss to coat well. Set aside for 5 mins to let the flavors blend.
Take the curried chickpeas; put 2 tbsp each of this mixture onto the toasted bread (you can spread a little butter if you want). Top with a spoonful of tomato mixture, then sprinkle some shredded cheese on the top. Microwave each slice for 2 mins to let the cheese melt, or you can reheat the entire batch in an oven on a cookie sheet.
Your delicious Curried Chickpea Bruschetta is ready to be served!
Cocktail Sausages
recipe from Hostess with the Mostess
Cocktail Sausages
Ingredients:
2 ¼ lbs (75 in number) cocktail sausages
½ cup honey
2 tablespoons sesame oil
2 tablespoons soy sauce
Directions:
Preheat the oven to 425º F.
Separate the sausages if they are linked and arrange them in a large, shallow roasting pan.
Whisk together the honey, oil, and soy sauce and pour over the sausages, then use your hands to move everything around in the pan so that all the sausages are slicked.
Roast for 25-30 minutes; give them a shuffle about halfway through cooking if you happen to be near the oven.
Cocktail Sausages
Ingredients:
2 ¼ lbs (75 in number) cocktail sausages
½ cup honey
2 tablespoons sesame oil
2 tablespoons soy sauce
Directions:
Preheat the oven to 425º F.
Separate the sausages if they are linked and arrange them in a large, shallow roasting pan.
Whisk together the honey, oil, and soy sauce and pour over the sausages, then use your hands to move everything around in the pan so that all the sausages are slicked.
Roast for 25-30 minutes; give them a shuffle about halfway through cooking if you happen to be near the oven.
Green Goddess Spinach Dip
Adapted from Gourmet
Green Goddess Spinach Dip
4 scallions, chopped
2 Tablespoons unsalted butter
10 oz thawed frozen chopped spinach, drained and squeezed dry
1 Tablespoon anchovy paste
8 oz cream cheese, cut int cubes
3/4 cup sour cream
2 teaspoons fresh lemon juice
2 teaspoons chopped tarragon
Cook scallions in butter in a heavy medium saucepan over medium heat, stirring, until softened, about three minutes. Add spinach and anchovy paste and cook, stirring, until heated through.
Add cream cheese and cook, stirring, until melted and warm, then stir in sour cream, lemon juice, tarragon, salt and pepper.
Serve warm with crackers, pita chips or crudités.
Green Goddess Spinach Dip
4 scallions, chopped
2 Tablespoons unsalted butter
10 oz thawed frozen chopped spinach, drained and squeezed dry
1 Tablespoon anchovy paste
8 oz cream cheese, cut int cubes
3/4 cup sour cream
2 teaspoons fresh lemon juice
2 teaspoons chopped tarragon
Cook scallions in butter in a heavy medium saucepan over medium heat, stirring, until softened, about three minutes. Add spinach and anchovy paste and cook, stirring, until heated through.
Add cream cheese and cook, stirring, until melted and warm, then stir in sour cream, lemon juice, tarragon, salt and pepper.
Serve warm with crackers, pita chips or crudités.
Greek Potato & Almond Dip
recipe from Noble Pigs adapted from Gourmet Magazine
Greek Potato and Almond Dip
3/4 lb russet (baking) potatoes, peeled and cut into 1" pieces
1/2 cup sliced almonds
1/2 cup coarse fresh white bread crumbs
3 garlic gloves
1/2 cup water
1 Tablespoon plus more lemon juice, divided
2/3 cup extra-virgin olive oil, warmed
Preheat oven to 350 degrees with rack in middle. Cover potatoes with water in a small pot and season well with salt, then simmer until tender, about 10 minutes. While potatoes cook, toast almonds and bread crumbs separately in oven until pale golden, 8 to 10 minutes, then cool.
With motor running, drop garlic into a food processor and chop. Add nuts and bread crumbs and finely grind. Pulse in water, 3/4 teaspoon salt and 1 Tablespoon lemon juice.
Drain potatoes and coarsely mash, then add to processor with oil and pulse to combine. Add lemon juice to taste and thin with a little water if desired.
Serve warm with some buttery crackers.
Greek Potato and Almond Dip
3/4 lb russet (baking) potatoes, peeled and cut into 1" pieces
1/2 cup sliced almonds
1/2 cup coarse fresh white bread crumbs
3 garlic gloves
1/2 cup water
1 Tablespoon plus more lemon juice, divided
2/3 cup extra-virgin olive oil, warmed
Preheat oven to 350 degrees with rack in middle. Cover potatoes with water in a small pot and season well with salt, then simmer until tender, about 10 minutes. While potatoes cook, toast almonds and bread crumbs separately in oven until pale golden, 8 to 10 minutes, then cool.
With motor running, drop garlic into a food processor and chop. Add nuts and bread crumbs and finely grind. Pulse in water, 3/4 teaspoon salt and 1 Tablespoon lemon juice.
Drain potatoes and coarsely mash, then add to processor with oil and pulse to combine. Add lemon juice to taste and thin with a little water if desired.
Serve warm with some buttery crackers.
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