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Dips Info (9 Of 9)

Category: Dips

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(4.0) by 2 users

Ingredients:

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

Instructions:

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