Free Recipe Dips Info (9 of 9)

Recipe Type: Free Dip Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 1

Ingredients for Dips Info (9 of 9) Recipe

More information on DIPS fol
(This is part 9 of 9)

Dips Info (9 of 9) Preparation

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 part only) 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 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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