Appetizers |
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CHICKEN WING
25 chicken wings, tips discarded
3/4 c. beef bouillon
1/4 c. brown sugar
1/2 tsp. garlic salt
2 Tbsp. soy sauce
1/4 tsp. ginger
Marinate wings in
sauce (made by mixing balance of ingredients) at least 1 hour in
glass bowl. Bake, uncovered, in liquid until it disappears and
wings are brown at 350° (about 1 1/2 hours). |
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 SHRIMP
DIP
1 (8
oz.) pkg. cream cheese
1 heaping Tbsp. salad dressing
1/4 c. chopped green onions
1 can tiny shrimp, drained
3 shakes
garlic salt
Combine cream cheese and salad dressing until very smooth. Add
onions and garlic salt. Mix in drained tiny shrimp. Chill and
serve with your choice of crackers or sliced party bread |
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BUFFALO WINGS WITH DIP
1 large
bag chicken wings
4 c. hot sauce
1 stick margarine
Dip:
1 pkg. sour cream
1 pkg. Ranch party mix
Fry chicken wings until done. Combine hot sauce and margarine in
saucepan. Saturate wings with sauce and serve.
For Dip:Combine sour cream and Ranch party mix.You may dip
wings in dip. |
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TAQUERIA GUACAMOLE
2 large ripe avocados, halved, pitted, peeled, chopped
2 tablespoons fresh lime juice
Kosher salt
2 tablespoons chopped fresh cilantro
Mash avocado, lime juice, and a pinch of salt in a mortar and
pestle or a medium bowl with a fork until thick and smooth. Mix
in 1/4 cup water 1 tablespoonful at a time until mixture is
creamy and smooth. Stir in cilantro. Season with salt. |
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BELUGA LENTIL CAVIAR
1/2 cup black beluga lentils
2 cups water
2 teaspoons kosher salt
2 tablespoons minced capers, packed in brine
2 tablespoons brine from the caper jar Rinse the lentils and put
them in a small pot with the water. Bring to a gentle simmer,
cover, and cook for about 20 minutes, or until the lentils are
soft. Drain the cooked lentils and place them in medium bowl.
Add the salt, capers, and caper brine. Mix well and refrigerate
for a minimum of 2 hours, and a maxi¬mum of 2 days. |
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PERU CEVICHE
1 small sweet potato (about 8 ounces)
1 ear of corn, husked
1 ají limo or habanero chile, seeded, halved lengthwise
1 pound fluke, flounder, or sole, cut into 1/2" cubes
1 small red onion, quartered and thinly sliced, divided
Kosher saltCilantro leaves
Pour water into a large pot fitted with a steamer basket to a
depth of 1"; bring to a boil. Add sweet potato, cover, and cook
until just fork-tender, about 30 minutes. Transfer to a plate;
let cool. Meanwhile, add more water to same pot, if needed, to
measure 1"; bring to a boil. Add ear of corno pot and steam
until crisp-tender, 2-3 minutes. Transfer to a plate; let cool
completely. |
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