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It's Tailgating Time! Shrimp Dip With Potato Chips

partysugar — Fri, 23 Oct 2009 16:00:52 -0700

I've said it before and I'll say it again: I love dips! I'm kinda obsessed with making them and even more addicted to trying out new recipes. A couple of weeks ago when I was browsing the Macy's Come Together recipe section, I came across this interesting recipe for shrimp dip. It's an old-fashioned sort of dip (it's from Tom Douglas' mom's recipe) that's served with thick-cut potato chips. I printed it out immediately and was determined to give it a taste. Kind of like shrimp cocktail, but in dip form, the resulting dip is quite tasty. The recipe makes a large quantity, so it's perfect for tailgating or any other party where there will be a crowd of hungry revelers. If I've piqued your curiosity, check out the recipe and read more.

Shrimp Dip with Potato Chips
From Tom Douglas

Ingredients

3 Tablespoons tomato paste
1 Tablespoon honey
3/4 cup mayonnaise (homemade, or use Hellman’s or Best Foods)
2 Tablespoons thinly sliced chives
1 Tablespoon fresh lemon juice
1 Tablespoon seeded and minced sweet red cherry pepper (from a jar of vinegar packed sweet cherry peppers)
2 teaspoons grated lemon zest
1 teaspoon prepared horseradish
1/4 teaspoon Tabasco
1 hard-boiled egg, finely chopped
1 pound cooked, peeled, and diced shrimp or 1 pound shrimp cooked bay (baby) shrimp
To Taste Kosher salt
To Taste freshly ground black pepper
1/2 lemon
Potato Chips, homemade or top quality purchased

Directions

In a large bowl, whisk the tomato paste and the honey together until smooth. Whisk in the mayonnaise, chives, lemon juice, cherry pepper, zest, horseradish, and Tabasco.
Using a rubber spatula, gently fold in the egg. Add the shrimp to the bowl and toss it with the dressing. Season to taste with salt and pepper and a squeeze of lemon.
Set a bowl of shrimp salad on a large platter and surround it with potato chips for dipping.

Serves 8-10.

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Come Party With Me: Tailgate - Menu

partysugar — Tue, 29 Sep 2009 09:00:25 -0700

Hey football fans, get excited: this week I'm putting together a tailgate! Cal's my alma mater, and while Stanford is their biggest rival, on Saturday they face USC. It's the homecoming game, and a bunch of friends and I will be in attendance, so a pregame fiesta is in order. To kick things off, I'll throw an artichoke shrimp dip on the grill. Since this takes 20 minutes to heat up, I'll keep the crowd satisfied with store bought chips and guacamole. Then I'll make a round of grilled quesadillas with jack and spicy sauteed peppers. Finally, for the main course, I'll offer everyone a grilled sausage sandwich with caramelized red onions. To serve these tantalizing recipes at your next tailgate, read more.

Shrimp-and-Artichoke Dip
From Everyday With Rachael Ray

Ingredients

4 tablespoons butter
1 large white onion, finely chopped
1 large red bell pepper, finely chopped
One 8-ounce package cream cheese
1 cup grated pecorino-romano cheese
2 tablespoons paprika
2 tablespoons Dijon mustard
Two 8.5-ounce cans artichoke hearts, finely chopped and squeezed dry
10 ounces precooked shrimp, finely chopped
Salt and pepper
Pita chips or bagel chips, for serving

Directions

Preheat the oven to 375°.
In a large saucepan, melt the butter over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 7 minutes; remove from the heat.
Stir in the cream cheese, 1/2 cup pecorino-romano, the paprika and mustard. Stir in the artichoke hearts and shrimp; season with salt and pepper.
Transfer the mixture to a 9-by-13-inch baking dish and top with the remaining 1/2 cup pecorino-romano. Bake until warmed through, about 18 minutes.
Preheat the broiler. Broil the dip until golden, 1 to 2 minutes. Serve hot with the pita chips.

Serves 6.

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Quesadillas With Jack and Spicy Saute
From Aida Mollenkamp

Ingredients

1 tablespoons peanut oil
1/2 medium yellow onion, halved lengthwise and thinly sliced
3 medium cloves garlic, thinly sliced
2 medium jalapenos, halved lengthwise, seeded, and thinly sliced crosswise
Salt and freshly ground black pepper
4 medium poblano peppers, quartered lengthwise, seeded, and sliced crosswise into 1/2-inch strips
1 1/4 cups low-sodium chicken broth
12 (6-inch) flour tortillas
3 cups shredded jack cheese

Directions

Heat oven to 500 degrees F and arrange 1 rack in top and a second rack in middle.
Heat oil in a large frying pan over medium-high heat. When it shimmers, add onions, garlic, and jalapenos, season well with salt and freshly ground black pepper, and cook until softened, about 3 minutes.
Add poblanos and stir to coat. Add broth and cook until the liquid reduces enough to just coat the vegetables, about 10 minutes. Remove from heat.
When pepper mixture is cool enough to handle, top 1 tortilla with 1/2 cup cheese and 1/6 of the pepper mixture, close with a second tortilla. Repeat to make 6 quesadillas.
Arrange quesadillas on 2 baking sheets and place 1 sheet on top rack and another on middle rack. Bake until cheese is melted, about 5 minutes. Switch baking sheets and continue to cook until tortillas are golden-brown and crisp, about 5 more minutes.

Makes 6 quesadillas.

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Grilled Merguez Sandwiches With Caramelized Red Onions
From Food & Wine

Ingredients

3 tablespoons extra-virgin olive oil
2 medium red onions, sliced 1/4 inch thick
Salt
1 tablespoon honey
1 tablespoon balsamic vinegar
Freshly ground pepper
Four 6-ounce merguez or fresh chorizo sausages, pricked all over with a fork
Four 6-inch pieces of baguette, split and toasted
12 large cilantro sprigs
4 lemon wedges, for serving

Directions

In a large skillet, heat the olive oil. Add the onions, season with salt and cook over moderately high heat, stirring, for 5 minutes. Reduce the heat to moderate and cook, stirring occasionally, until the onions are softened, about 10 minutes.
Stir in the honey and balsamic vinegar and cook over low heat, stirring occasionally, until richly caramelized, about 10 minutes. Season with salt and pepper.
Light a grill. Grill the sausages over moderate heat, turning occasionally, until nicely charred and cooked through, about 15 minutes.
Set a sausage in each piece of baguette. Top with the caramelized onions and a few cilantro sprigs and close the sandwiches. Transfer to plates and serve. Garnish with the lemon wedges.

Serves 4.

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Killer App: Greek Salsa

partysugar — Fri, 11 Sep 2009 12:50:16 -0700

Lately I've been all about dips. OK that's somewhat of an understatement, since it seems I'm always all about dips. Seven-layer dip, nacho cheese dip, artichoke crab dip, Buffalo chicken cheese dip - you get the idea. Well, last week I tried out this recipe for Greek salsa, and it is officially my new favorite dip (for now)! It's everything one could ask for in a dip. It's super easy to prepare (especially when you let the food processor do the chopping), can be made in advance, and is deliciously addictive. Thanks to the wide variety of ingredients - tomatoes, cucumber, hot peppers, olives, feta cheese - it's incredibly layered in both texture and flavor. From creamy to spicy to briny to salty, each bite is different, but equally divine. Greek salsa would be an excellent addition to a tailgate or informal cocktail party, so get the recipe and read more.

Greek Salsa With Pita Crisps
From Sips and Apps by Kathy Casey

Ingredients

Pita Crisps
6 large pocket-style pita breads (about 12 ounces total)
3 tablespoons olive oil
3/4 teaspoon kosher salt
Salsa
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons red wine vinegar
2 tablespoons chopped fresh oregano
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon salt
1 1/2 cups finely diced ripe plum tomato (about 3 tomatoes)
3/4 cup finely diced, peeled, and seeded cucumber (about 1/2 a cucumber)
1/4 cup minced red onion
1 1/2 teaspoons minced fresh garlic
1 small yellow bell pepper, seeded and finely diced
1 cup (about 4 ounces) crumbled feta cheese
1/3 cup pitted kalamata olives, finely chopped
2 to 2 pickled or fresh hot cherry peppers, stemmed and minced

Directions

Make pita crisps: Preheat oven to 450°F.
Cut each pita into 8 triangles and then separate each triangle into 2 pieces.
In a large bowl combine olive oil and salt. Add the pita wedges and toss well coating them evenly with the oil mixture.
On two large baking sheets, spread out the pita wedges in a single layer. Bake for about 4 minutes, then turn the pieces over and continue baking for 4 to 5 minutes more, or until golden and crisp. Let cool before serving. The crisps can be made in advance, cooled, and stored in an airtight container for up to 3 days.
Make salsa: combine the ingredients in a bowl and mix gently. Serve immediately with pita crisps.

Makes 4 cups.

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Say Cheese! Nacho Cheese Dip

partysugar — Thu, 10 Sep 2009 10:15:39 -0700

If someone were to ask me, "what is your guilty pleasure food?" there is only one thing I can honestly answer. Velveeta. It's so bad, but it's so good! Technically Velveeta isn't a cheese, but a "processed pasteurized cheese product" that has a creamy texture, mild cheddarish flavor, and characteristic artificial-orange color. Velveeta's most endearing quality, however, is its wonderful ability to melt - it becomes as smooth as velvet. Since 1928, when Kraft first introduced it to America kitchens, Velveeta has been used to make macaroni and cheese and my personal favorite, nacho cheese dip. To see how I make this gooey, insanely delicious dip, read more.

While I enjoy the traditional queso dip (a mixture of Velveeta and Ro-tel, a line of canned tomatoes and green chiles popular in Texas), I prefer this jazzed-up rendition. The refried beans provide a nice meatiness and the cumin gives it an element of smoke.

Nacho Cheese Dip
Modified form Bon Appétit

Ingredients

1/2 cup beer
1 teaspoon ground cumin
1/2 teaspoon dried oregano
2 cloves garlic, minced
1 jalapeño, minced
1 16-ounce can refried beans
1 10-ounce can Ro-tel
1 16-ounce package Velveeta cheese, cut into 1/2-inch pieces
1/4 cup chopped fresh cilantro
Tortilla chips

Directions

Combine beer, cumin, dried oregano, garlic, and jalapeño in heavy medium sauce-pan. Bring to simmer.
Add beans and Ro-tel; stir until heated through.
Add Velveeta cheese; stir until cheese melts and liquifies, about 5-8 minutes. If the dip is too thick, thin with a little beer.
Stir in cilantro. Transfer to bowl. Serve warm with tortilla chips.

Makes about 3 cups.

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It's Tailgating Time! Seven-Layer Bean Dip

partysugar — Fri, 04 Sep 2009 10:30:28 -0700

Tomorrow the Golden Bears (my team!) take to the football field for the first game of the year. Since football season is officially here, I thought it would be fitting to feature one of my favorite tailgating dishes: seven-layer bean dip. This game-day classic is a mixture of beans, cheese, guacamole, sour cream, tomatoes, black olives, and green onions. It's easy to make and downright delicious - thus, no tailgate table should be without it. This recipe makes use of buttery avocados (they're mashed with pickled jalapeños) and ripe tomatoes (they're tossed with diced onions) resulting in a dip that's fresh and addictive. To get the recipe, please read more.

Seven-Layer Bean Dip
From Martha Stewart

Ingredients

4 tablespoons safflower oil
1 cup plus 2 tablespoons chopped onion (from 1 medium onion)
4 garlic cloves, minced
2 cans (15 1/2 ounces each) pinto beans, drained, liquid reserved
2 medium tomatoes, finely chopped
1/2 teaspoon coarse salt
2 ripe avocados, halved, pitted, and peeled
1 to 2 pickled jalapeno chiles, minced
1 cup plus 2 tablespoons sour cream
2 tablespoons fresh lemon juice
3 ounces cheddar cheese, grated (1 cup)
6 scallions, thinly sliced
6 ounces pitted black olives, chopped
1 to 2 bags tortilla chips, for serving

Directions

Heat oil in a large pan. Add 1 cup onion and the garlic, and cook over low heat until translucent, about 2 minutes.
Stir in beans, and cook for 3 minutes. Roughly mash with the back of a spoon, adding reserved liquid as needed to attain desired consistency.
Mix tomatoes with remaining 2 tablespoons onion and the salt.
Mash avocados with jalapenos, 2 tablespoons sour cream, and the lemon juice.
Spread 1/2 inch mashed beans into bottom of each jar. Top with 2 tablespoons cheddar, 1 tablespoon scallions, cup tomato mixture, 3 tablespoons avocado mixture, 2 tablespoons sour cream, then 2 1/2 tablespoons olives. Alternatively, layer all ingredients in a large bowl. Serve with chips.

Serves 8.

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Killer App: Spicy Onion and Tomato Dip

YumSugar — Wed, 02 Sep 2009 08:00:22 -0700

This weekend, I'll be spending Labor Day at a friend's barbecue bash. She's already got the barbecue and its essential accoutrements entirely covered, so I've been racking my brain to come up with an appropriate contribution. I had no idea what that was going to be - until I had a lightbulb moment for the perfect pièce de résistance.Since I won't be spending the holiday with family, I figure I'll bring a bit of my family to the festivities. As a child, I hardly liked spicy food, but from the first time I watched my mother whip together this slightly cooling, slightly fiery cream dip, I was hooked. It's one part Southern, one part retro, and 10 parts addictive, whether served with Ruffles, saltines, or celery sticks. See the two-second recipe when you keep reading.

Homemade Hummus Two Ways - Beginner and Expert

YumSugar — Wed, 19 Aug 2009 05:50:20 -0700

Watching Party plan out her Summer cocktail soirée has left me in the mood for party bites and nibbles myself. When I show up to another friend's bash, my go-to appetizer (especially during the hotter months) is a container of freshly blended, cool, nutty hummus. It's better than store-bought, takes relatively little time to make, and puts a smile on everyone's face - even the hard-to-please health nuts. My favorite formula calls for sautéing the garlic first to eliminate any sharpness, but if I'm in a rush, I'll simply throw the essentials together in a processor and give it a whirl. See both options.

Keep 'Em Guessing With Complex Flavors of Tonnato Sauce

YumSugar — Tue, 11 Aug 2009 15:30:02 -0700

Two weekends ago, I joined a friend at a potluck dinner organized by Slow Food San Francisco. While I do support the movement's good, clean, and fair principles, I also realized I'd probably be dining amongst a fair share of victory garden-sowing, microwave-loathing culinary crusaders. Eager to please the environmentally aware diners at the potluck, I decided to bring a wholesome spread of unadulterated vegetables fresh from that morning's farmers market, served alongside a rustic Italian tuna sauce.

Flash-forward to dinner - I'd returned to the serving table for seconds after filling my plate with a few too many vegan farro and quinoa courses the first time around. As I reached for my tonnato and vegetables, and the guy next to me in line interrupted. "Have you tried that? I can't figure out what it is, but it is absolutely delicious. And have you ever seen a purple carrot before?!" I blushed, explained what went into the tonnato, and considered my mission to impress Slow Foodies accomplished. See the crowd-pleasing recipe.

Filling and Fast Appetizer: White-Bean Puree

partysugar — Fri, 19 Jun 2009 16:00:39 -0700

Normally, I am the queen of the kitchen, but recently my sister and her best friend decided to treat me to a homemade dinner. Trish, my sister, is incredibly smart, so I wasn't surprised when she asked Chef Chris Behr, of San Francisco's SPQR, for an easy and delicious appetizer idea. He suggested making a thick white-bean puree for crostini. Trish took his advice and ran with it. The final appetizer was very quick to put together and shockingly good to eat. Who knew white beans mashed with garlic, lemon juice, and olive oil spread on grilled bread would taste so good? It's simple, it's rustic, it's fabulous. I highly recommend you make it the next time you need a rapid hors d'oeuvre. For an instant party, serve it with cheese, olives, and charcuterie. To look at the recipe,

White Bean Puree
Original recipe by Patricia Sweeney

Ingredients

1 (14 ounce) can of white cannelloni beans
1 garlic clove, minced
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
coarse salt and freshly ground pepper
Grilled bread or crostini for serving

Directions

Put the beans, garlic, olive oil, and lemon juice in a large bowl. Season generously with salt and pepper.
With clean hands, mash the beans combining the ingredients until thick and paste like. If necessary, thin to desired consistency with more oil and lemon juice.
Transfer to a serving dish and enjoy immediately with grilled bread or crostini.

Serves 4-6.

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The Basics: Guacamole

partysugar — Mon, 04 May 2009 03:30:08 -0700

When it comes to Mexican cuisine, there is nothing quite as essential as guacamole. In its most basic form, the creamy dip consists of perfectly ripe mashed avocado seasoned with salt. While there are hundreds of recipes, it's nice to have a simple one to start with. Once you've mastered the technique, it's easy to get creative with lots of variations. You can experiment with different types of onion, substitute lemon or orange juice for the lime juice, and change the texture by blitzing in a food processor. Since Cinco de Mayo is tomorrow, it's a great time to share my favorite guacamole recipe. To check it out and see suggestions on how to jazz it up, read more.

Guacamole
Modified from Rick Bayless

Using the most ripe avocados is the key to a successful guacamole.

Ingredients

4 medium ripe avocados
2 clove garlic, peeled and finely chopped or crushed through a garlic press
1/2 teaspoon Salt
2 tablespoons chopped cilantro
Fresh lime juice, from one lime
1 jalapeño, seeded and finely chopped

Directions

Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pits and pull the halves apart. Dislodge the pits, then scoop out the avocado flesh into a medium bowl.
Mash the avocado with a large fork or potato masher. Stir in the garlic, salt, cilantro, lime juice, and jalapeno.
Taste and season with additional salt if appropriate. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate-preferably not more than a few hours.

Makes 3-4 cups.

Variations:

To make it more complex, stir in seeded and diced fresh tomato and minced onion.

To make it super creamy, puree in a food processer with 1/2 cup sour cream.

To make it spicy, stir in minced chipotle in adobo.

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