POACHED SHRIMP COCKTAIL WITH DIPPING SAUCE

A true holiday favorite and one I love every day of the year...shrimp cocktail. To make the shrimp super flavorful, it is better to poach them in their shells in a great broth. Make sure after the poaching is done you don't rinse them or you lose all the flavor from the liquid. Use at least 16-20 count shrimp. That means in a measured lb., there will be at least 16 to 20 shrimp.

The recipe for the spicy cocktail sauce follows!

Ingredients:

1-1/2 lbs jumbo shrimp (16-20 ct)
1 roughly chopped shallot
handful of peppercorns
2 bay leaves
2 cups dry white wine
1 cup water
1 tsp salt
1 lemon cut in half

In a saute pan with a lid, combine wine, water, shallot, peppercorns, bay leaves and salt. Squeeze lemon into the mixture and then add to the pan. Bring to a boil and reduce to medium-low and let simmer for about 10 minutes to combine the flavors. Add the shrimp and poach for about 3-5 minutes. Turn the heat off and let the shrimp sit in the pan, covered, for 2 minutes.
Transfer to a strainer and discard the poaching liquid. Let the shrimp cool then remove the shells and devein. Chill for at least 2 hours and up to a day. Serve with the following sauce.

Cocktail Sauce:

1/2 cup ketchup
1/2 cup chili sauce
1/4 cup grated shallot
1/2 tsp minced jalapeno
2 tbl prepared horseradish
1 tbl fresh lemon juice
pinch of salt

Combine everything in a bowl. Cover and chill until ready to use. This can also be made a day ahead. Before serving, taste to see if it needs more lemon juice and salt.

I could eat a TON of these!
ENJOY!

FOOTBALL SNACK - BEAN DIP WITH PITA CHIPS

Sorry fans..tried to get this on the blog yesterday...had crazy internet issues....blah blah blah....!!! But here it is.

Another great snack to serve at your next football tailgate. The dip can be made as much as two-three days ahead and kept in the refrigerator. So on game day all you have to do is toast the pita chips. You could also serve this dip with a low salt tortilla chip.

Ingredients:

15 oz can cannellini beans, drained and rinsed

3 cloves of garlic

2/3 cup olive oil

2 tbl fresh lemon juice

1/4 cup italian parsley

dried oregano

dried rosemary

dried thyme

salt

pepper

pita bread cut into 8 wedges per slice

Preheat oven to 400 degrees

In a food processor, add beans, garlic, lemon juice, 1/3 cup olive oil and parsley. Pulse until the mixture is coarsely chopped. Season with salt and pepper and refrigerate.

Arrange the pita wedges on a baking sheet and brush with 1/3 cup olive oil and sprinkle with oregano, rosemary, thyme, salt and pepper and bake for about 10 minutes until toasted and golden brown.

Another great snack to watch Da Bears and The Patriots!!!

ENJOY!

HMMM HUMMUS

Hummus comes in all shapes and sizes. Some spicy..some not so spicy. I think this is one dish you either love or hate. I love it...my husband hates it. So the only way I usually get away with eating it is at a restaurant or making it for a party....of course along with dishes my husband DOES like.

Hummus is basically make of chickpeas and flavored from there. I use tahini which is a sesame seed paste and can be found in ethnic stores. So easy and can be made the day ahead and refrigerated.

Ingredients:

2 cups chickpeas (canned and rinsed)
3 cloves of garlic chopped
1 lemon juiced
1/2 cup tahini
1/4 cup olive oil
2 tbl chopped fresh parsley
1/2 tsp salt
dash of red pepper flake
Fresh cracked pepper

Put chickpeas, garlic, tahini, lemon juice and olive oil in a food processor or blender. Blend until smooth. Add parsley, salt, red pepper and a few cranks of black pepper to taste. Process until smooth. If it seems too thick add a bit of water or white wine (who needs water!!!!)

Serve immediately at room temperature or refrigerate, but when you are serving it, get it to room temperature first.

Serve with toasted pita chips, fresh vegetables or crostini.
ENJOY!

NEW CRAB AND ARTICHOKE DIP

I think the hardest thing about entertaining for me is determining menus for the various types of parties I have in my home. My husband and kids may love a particular dish, but how am I to know that same dish will be a hit with my guests?

Well this dish traveled around a lot this past weekend and I heard from almost EVERY guest at the parties how scrumptious it was. I brought one batch to a luncheon wedding shower for 18 women and I brought another batch to an evening "Wildly Fun Bash" at my sister's house for about 30 people of all ages. At the end of the night, I brought home two casserole dishes that had been scraped clean.

Again it is easy and can be prepared ahead of time. It is served with a nice italian bread or ciabatta bread warmed in the oven, but not completely toasted.

Ingredients

12 oz of artichokes drained and rinsed
6-8 oz jumbo lump crabmeat (I use canned)
8 oz cream cheese, softened
8 oz sour cream
1 cup mayonnaise
1 tbl horseradish
3 tbl fresh lemon juice
2 tsp minced garlic
5-8 turns of a peppermill
3 tsp Old Bay seasoning
1-1/2 cups shredded white american cheese
1/2 cup grated parmesan cheese
bread

Preheat oven to 375 degrees

Combine first nine ingredients. Make sure you buy regular cream cheese (not whipped). Just leave it on the counter for about an hour or so for it to soften. You can certainly add more crab if you like. Pour into a 13 x 9 pan. Sprinkle top with cheeses and then Old Bay seasoning. Bake 30 minutes. I make this while I am having a nice glass of chardonnay....so it must be simple. Serve with bread, crostini or even heated tortilla triangles.

Everyone at the recent parties I attended begged me to post this!
Enjoy!







I know...I know...I already posted a crab dip about a month ago. That blog was a recipe using a MUST HAVE pantry item from Stonewall Kitchens.