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Oscar Night Bites

15 Feb

Oscar night on the couch is looming. We’ve found our favourite bites through the years but super excited to take another crack at buttery beef crostini bites. We still love the look of egg-wash glossy puff pastry mini star cutouts topping crispy sausage slices.

Ultimate Oscar Night Crostini

Wolfgang Puck’s iconic Smoked Salmon Pizza With Dill Creme Fraiche and Caviar

Oscar-party-worthy hot dogs

Smoked Salmon Mousse

Mini prime burgers and Bubbling Leek, Cheddar and Bacon Dip

Crab Fondue, Cava’s Chipotle Caramel Corn

Star-shaped Cinnamon sugar tortilla chips with fruit salsa

Oscar Crunch

Tree Trimming Treats

24 Nov

Here’s a wee nosh perfect for the start of the holiday season. Kind of cocktail hour appropriate, and a perfect match for drinks while trimming the tree.

PORK POT STICKERS
Ming Tsai

Makes 30 potstickers

1/4 small head Napa cabbage, finely chopped (about 2 cups; 7 ounces)

3/4 teaspoon kosher salt, plus 1/8 teaspoon for seasoning

1/3 pound ground pork (not too lean)

1 tablespoon fresh ginger, minced (from 1/2-inch knob)

1 small carrot, coarsely shredded (about 2 tablespoons)

2 scallions, thinly sliced (about 1/4 cup)

2 cloves garlic, minced (about 2 teaspoons)

1 tablespoon soy sauce

2 teaspoons Asian (toasted) sesame oil

1/2 egg, lightly beaten

1/8 teaspoon freshly ground black pepper

30 gyoza (pot sticker) wrappers, from 1 (14-ounce) package*

1/4 cup canola oil

In large bowl, toss together cabbage and 3/4 teaspoon salt and set aside for 30 minutes. Transfer to clean dish towel or cheesecloth, gather ends together, and twist to squeeze out as much water as possible. Wipe bowl clean, then return cabbage to it. Add pork, ginger, carrots, scallions, and garlic and stir to combine.

In small bowl, whisk together soy sauce, sesame oil, and egg, then stir into cabbage-pork mixture. Stir in pepper and remaining 1/8 teaspoon salt.

On dry surface, lay out 1 gyoza wrapper, keeping remaining wrappers covered with dampened cloth or paper towel. Spoon 1 1/2 teaspoons filling into center, then moisten halfway around edge with wet finger. Fold moisture-free half of wrapper over moistened half to form open half-moon shape. To seal, using thumb and forefinger of one hand, form 6 tiny pleats along unmoistened edge of wrapper, pressing pleats against moistened border to enclose filling. Moistened border will stay smooth and will automatically curve in semicircle. Stand dumpling, seam-side up, on baking sheet and gently press to flatten bottom. Cover loosely with dampened cloth or paper towel. Form remaining dumplings in same manner.

In 10-inch, lidded, non-stick skillet over moderately high heat, heat oil until hot but not smoking, then remove from heat and arrange pot stickers in tight circular pattern standing up in oil (they should touch one another). Cook, uncovered, until bottoms are pale golden, 2 to 3 minutes. Add 1/2 cup water, tilting skillet to distribute, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 7 to 10 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are browned. Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 1 to 2 minutes. Invert large plate with rim over skillet. Using pot holders, hold plate and skillet together and invert skillet. Remove skillet and serve pot stickers warm.

from Ming Tsai, Blue Ginger

CRANBERRY-TERIYAKI GLAZE

1/2 large red onion, sliced

1 1/2 teaspoons minced ginger

1/2 cup dried cranberries, such as Craisins

Zest and juice of 1/2 orange

1/2 cup naturally brewed soy sauce

1 cup cranberry juice

1/4 cup sugar

3 tablespoons grapeseed or canola oil for cooking

Kosher salt and freshly ground black pepper, to taste

In a saucepan coated lightly with oil over high heat, sauté the onions, ginger and dried cranberries until soft, about 5 minutes. Add the orange zest and juice, naturally brewed soy sauce, cranberry juice, and sugar and bring to a simmer. Reduce by 50 percent over low heat, about 10 to 15 minutes. Check for flavor. Immediately, transfer to a blender and blend until almost smooth (with small bits is preferable), drizzling in oil. Do not blend until super smooth. Check for flavor and adjust seasonings. Let come to room temperature, then transfer to a glass jar, seal and store in fridge for up to two weeks.

Cranberry sweet and sour sauce
Ming Tsai, Simply Ming

2 red onions — minced

1 tablespoon ginger — minced

1 small pineapple — peeled and cut

into 1-inch dice

2 cups fresh cranberries

1 cup dried cranberries

4 cups naturally brewed rice vinegar

Kosher salt and freshly ground

white pepper

Canola or grapeseed oil for cooking

 

In a saucepan coated lightly with oil over high heat, sauté the onions, ginger and pineapple and season with kosher salt and freshly ground white pepper. Add the cranberries and naturally brewed rice vinegar. Reduce heat, simmer and reduce by 50%.

Transfer the Cranberry Sweet and Sour Sauce to a blender and purée until smooth.

Check for flavor and re-season if needed.

When room temperature, store in an airtight jar.

Makes about 4 cups

TURKEY DUMPLINGS WITH CRANBERRY SOY DIP
1 tbsp (15 mL) vegetable oil
1/4 lb (125 g) lean ground turkey
1 1/2 tsp (7 mL) minced ginger
1 1/2 tsp (7 mL) sodium-reduced soy sauce
1/4 tsp (1 mL) each salt and pepper
3/4 cup (175 mL) shredded Savoy or Napa cabbage
1/2 cup (125 mL) shredded carrot
1/4 cup (50 mL) green onions

32 round dumpling or square wonton wrappers
Cornstarch for dusting
Sauce:
1 cup (250 mL) Ocean Spray® Jellied Cranberry Sauce
2 tbsp (30 mL) sodium-reduced soy sauce
1/2 tsp (2 mL) minced ginger
2 tbsp (30 mL) thinly sliced green onion

Heat 1 tsp (5 mL) vegetable oil in a large nonstick skillet set over medium-high heat. Crumble in turkey and brown well. Add the carrot, cabbage, green onions, ginger, soy sauce, salt and pepper. Cook, stirring for 3 to 4 minutes or until the cabbage is wilted. Remove from heat; cool to room temperature. Moisten two edges of each wonton wrapper with a little water. Place a rounded spoonful of the filling in the centre of each; fold to enclose, pressing to seal. Place on a baking sheet dusted with cornstarch to keep wontons from sticking. Cover with a damp towel.

Heat 1 tsp (5 mL) vegetable oil in a large nonstick skillet set over medium heat. Add a single layer of the wontons. Cook, without turning, for 2 minutes or until just golden on the bottom. Add 1/2 cup (125 mL) of water to the skillet. Cover and steam for 6 minutes or until all the water is evaporated and dumplings are tender throughout. Repeat with remaining dumplings, adding more oil to the pan as needed.

Sauce: Meanwhile, whisk the cranberry sauce with the soy sauce in a small saucepan; set over medium heat. Cook, stirring often until the sauce comes to a boil and is smooth and glossy. Cool slightly; stir in the ginger and green onions.

Makes 32 wontons.

Jennifer 8 Lee’s version here involves ground turkey, half a head of shredded lettuce, 1/2 cup soy sauce, some chopped scallions, sesame oil, vinegar, shredded veggies, a bit of salt and sugar. She adds egg but you don’t have to.

Hooray for Hollwood 7.0

15 Jan

oscar burger The Oscar Night Burger is going to happen. On Oscar night, we drool thinhilary_burger2king about chef Wolfgang Puck’s famous wagu beef sliders with remoulade because they seem like a delicious riff on the In’n’Out burgers stars will be wolfing down at after parties. For our own couch potato pleasure, we are thinking of baked mini cheeseburger canapes based on two tantalizing recipes we’ve been hoarding forever. Here’s the plan: meat seasoned according to this, but patties (not meatballs) formed to cover baguette slices like this. Love the description of the baguette turning out like a warm crouton, love the smaller size (those Puck sliders look like a yummy but awkward mouthful) and we’re swooning over the buttery, beefy broiled topping.

UPDATE: They worked perfectly! We’ll use a smaller, pea-sized bit of butter next time, as these babies were really rich.

IMG_5247

starsalad

1 lb extra lean ground beef
Ace baguette slices (or any good, toothsome bread)
2 tbsp Worchestershire
1-2 tsp garlic salt
Freshly ground black pepper
Butter
Cheese

Divide the beef into 12 portions (to match baguette slices)
Top bread slices with beef to cover (important so the exposed bread doesn’t  burn)
Score the beef and drizzle with Worchestershire, garlic salt and pepper. Top each with a pea-sized knob of butter.

Preheat oven to broil. When heated, place baking sheet with beef/baguette slices on middle rack. Broil for 8-10 minutes. Top with cheese slice and return to oven just to melt.
Serve right away.

Perhaps a drizzle of Puck’s ethereal remoulade (¾ cup of store-bought or homemade Thousand Island dressing, 2 T bottled barbecue sauce , 1 T diced red onion) or In’n’Out clone:
2 tablespoons plus 2 teaspoons mayonnaise
1 tablespoon ketchup
2 teaspoons sweet pickle relish
1/2 teaspoon sugar
1/2 teaspoon distilled white vinegar/or shot of wooster

or 1/4 cup mayonnaise
2 tablespoons ketchup
1 tablespoon sweet pickle relish
1/2 teaspoon white vinegar
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-animal-style-burgers-recipe.html?oc=linkback

Manly Meatballs
The 150 Best American Recipes

Ace baguette (or other toothsome bread), sliced into 1 cm thickeness

1 lb. Lean ground beef

1/4 cup soy sauce

2 tsp packed dark brown sugar

4 minced green onions

Shake of garlic salt and freshly ground black pepper

Preheat oven to 450F.

Mix ground beef, soy sauce, brown sugar, green onion salt and pepper.

Arrange baguette slices on baking sheet.

Form 36 meatballs and press into each slice of bread.  On middle rack, cook for 10 minutes, or until centre of each meatball reaches 160 degrees. Serve immediately.

Crabbies

27 Dec
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Here’s another retro appie for the holidays.

Luscious little crab puffs. Or crab canape. Or crab toasties. Or crabby snacks. Officially known as Old English Crab Hors d’Oeuvre off the back of a jar of Kraft Old English Spread jar. Sweet Jesus, what is this jarred cheez, we ask? Processed, yes, but not Cheez Whiz. It is hard to source and has a cult following. We will try to reverse engineer for something more natural and gourmet. Stay tuned.

Make ahead and freeze. They only take 10 minutes to bake, so they’re perfect for unexpected guests.

As they cook, the butter in the spread melts into the English muffin so it toasts to a crispy golden brown.

We add a wee splash of sherry, Worchestershire, 2 tsp Trader Joes onion salt, garlic salt and a dash of Old Bay.

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CRABBIES

1 can crab meat (also check seafood counter for backfin or “special” crab meat which is smaller and perfect for this.)
1 5 oz. jar of Kraft Old English Cheese
1 stick (1/4 lb) softened butter
1 1/2 Tbsp mayonnaise
1/2 Tbsp lemon juice (in a pinch have used lemon packet and mixed into mayo. It’s Perfect)
1/2 Tbsp Lawrys Seasoned Salt (see above note about Old Bay, and Trader Joe’s onion salt)
2 tsp. garlic powder (I also see onion powder in some recipes)
chopped parsley

8-10 English muffins

Drain crabmeat and combine with the ingredients. Spread mixture on halved English muffins, spreading all the way to edges. Cut into quarters. Freeze. When ready to cook, bake at 400 for 10 or so minutes until bubbling and browned. (Or broil)

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Christine Nunn’s Preppy Cookbook calls for:

1 lb backfin or special crabmeat (look in seafood section)
1 cup butter, softened
2 6-oz jars of Old English cheese spread
1/4 cup mayonnaise
1 tbsp lemon juice
1 1/2 tbsp seasoned salt
1 tbsp garlic salt
16 English muffins
Pick through crabmeat. In mixing bowl, mix butter, cheese and mayo until well combined. Fold in the other ingredients. Spread on English muffin halves. Freeze for 30 minutes before cutting each half into quarters. Portion into freezer bags to store. To bake, 350 for five minutes or until cheese bubbles. Serve hot.

Mousse on the loose

5 Dec

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Let’s all hope the photo quality improves around here soon. Ghetto bberry shot of shrimp mousse.

To complete this WASPish gastronomical feat, serve with Ritz crackers.

SHRIMP MOUSSE

1 pkg. Knox gelatin (mixed as per directions)
1 can tomato soup (undilluted)
1 (8 oz.) cream cheese
1 c. mayonnaise
1 can tiny shrimp, drained
3/4 c. celery, chopped fine
3/4 c. green onion (white up to a bit of the green), chopped fine

Bring soup to boil. Take off heat. Stir in cream cheese beat til smooth (can use immersion blender). Add gelatin/water mix and cool.
Add remaining ingredients and place in a greased mold or glass dish and chill until firm. Chill overnight or until set. Serve with crackers.
(This recipe fills our glass chip’n’dipper, plus two lidded ramekins)

Mediterranean Summer

15 Jun

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We’ve long enjoyed a quick and easy summer night appetizer (or light dinner) of tuna pureed with olive oil, capers, lemon juice and olives. The smoothness and saltiness makes it a perfect hot weather snack.

We stumbled upon this buttery tuna mousse from David Shalleck’s Mediterranean Summer and it is the bomb. We enjoyed exploring the canned fish shelves at our local Italian markets. Shalleck recommends Ortiz; Flott; Consorcio; A’s Do Mar; Ormaza; Serrats; Calliope. Just recently made this using olive oil packed tuna in a glass jar. Pricy but worth it.

“The Spreadable Tuna Mousse was the favorite recipe of la Signora, the woman who was his boss on the boat, a pillar of Italian wealth and privilege who teetered around the yacht in Chanel pumps.”

 

SPREADABLE TUNA MOUSSE
Adapted from Mediterranean Summer by David Shalleck
1 tablespoon light soy sauce
1 tablespoon balsamic vinegar
1 tablespoon fresh lemon juice
10 ounces (280 g) olive oil-packed tuna (2 cans), drained. (Any poached fish will do)
4 or 5 tablespoons (70 g) butter, unsalted, cubed
2 tablespoons heavy cream, crème fraîche, or yogurt

Mix soy sauce, balsamic vinegar and lemon juice.

In a food processor mix tuna until broken down. Add liquids and process until the mixture is smooth.

Add each cube of butter only after the previous one is mixed in. Take care: the hot machine blade can melt it.

Add the cream until barely incorporated.

Spoon mousse into serving dish, hollow lemons or tomatoes (cherry for hors d’oeuvres) or cooked artichokes.

Served near room temperature, or chilled, with small toasts or crackers, slices of baguette, or celery and cucumber.

It’s So Fluffy!

18 Jan


If you recognize that headline, you’ve seen Despicable Me and hopefully adore the maniacal waxings of a young hoarder in the making.

We felt the same way when we saw the bit of shiny happy above.

So old-fashioned. Our thoughts immediately leapt to chilled seafood dips. Can’t you just see the beads of condensation forming on the little cup? The slices of cucumber fanned just so? While a tangy Bloody Mary/cream cheese-sour cream/vodka/horseradish/lemon dip comes to mind, the stately shimmer also harkens our imagination to an old timey classic — clam dip.

Following are a classic version and a way fancier and satisfying New York Times version with beer-steamed clams, bacon and chipotle.

RETRO CLAM DIP
Makes 1 Cup

1 6 ½ ounce can chopped clams plus juice
8 ounces cream cheese, at room temperature
½ teaspoon Worcestershire sauce
1 teaspoon lemon juice
½ teaspoon garlic powder (try 1/2 tbsp fresh garlic)
½ teaspoon onion salt (try Old Bay)
2 teaspoons finely chopped parsley
Dash of hot sauce (optional)
green onions

Drain the clams and reserve the liquid.

Place the cream cheese in a bowl, add the clams, the Worcestershire, lemon juice, garlic powder and onion salt. Blend well. Gradually add the clam juice, a tablespoon or so at a time until the dip has a nice consistency. Stir in the parsley.

Serve with potato chips.

_______________________________________________

NUEVA YORK CLAM DIP
New York Times

1 12-ounce bottle light lager beer
18 littleneck clams, scrubbed
4 slices bacon, chopped
3 tablespoons minced onion
2 cloves garlic, minced
8 ounces cream cheese, at room temperature
3 tablespoons Mexican crema or sour cream
3 tablespoons chopped cilantro
1 chipotle pepper in adobo sauce (with clinging sauce), minced
Juice of half a lime
Several dashes habanero hot sauce or Tabasco sauce
½ red bell pepper, finely diced
3 scallions, thinly sliced.

1. Pour beer into a wide saucepan large enough to hold clams in one layer. Place over high heat and bring to a boil. Add clams, cover, and cook until clams open, 3 to 5 minutes.

Using a slotted spoon, transfer clams to a bowl, discarding any unopened clams. Reserve 2 tablespoons cooking liquid, discard remainder. When clams are cool, remove from shells and mince.

3. In a large skillet over medium heat, fry bacon until crisp; transfer to paper towels to drain. Add onion and garlic to skillet and sauté until garlic is golden and onions are softened, about 1 minute.

4. In a medium bowl, whisk together the cream cheese and crema or sour cream. Add reserved clam cooking liquid, bacon, onions and garlic, clams, cilantro, chipotle pepper, lime juice and hot sauce. Stir to combine. Garnish with red bell pepper and scallions. If desired, serve with potato or tostada chips, or assorted dipping vegetables like cherry tomatoes, celery and jicama.

Yield: About 2 cups (8 servings).

__________________________________________________________
Here’s a wildcard:
SUMPTUOUS SEAFOOD DIP

Once you taste this rich combination of shrimp and crab, you’ll understand why it’s called sumptuous.

Preparation time: 10 minutes

Cooking time: 20-25 minutes (if served warm)

Makes: 2 1/2 cups

1 250 gram pkg. firm cream cheese, at room temperature

1 cup grated Swiss cheese

1/2 cup mayonnaise

1/2 lb. cooked salad shrimp, patted dry and coarsely chopped

1, 120 g can of crab meat, drained well and patted dry

1 Tbsp lemon juice

1 Tbsp chopped fresh dill

1 garlic clove, crushed

* dashes of Tabasco and Worcestershire

* salt and white pepper to taste

Place the cream cheese in a bowl and beat until lightened. Mix all remaining ingredients. Spoon the dip into a decorative bowl (heatproof, if served hot). This dip can be served cold or hot. Cover and keep refrigerated until ready to serve. To serve hot, cover the dip with foil and heat 20-25 minutes in a 375F oven, or until heated through. Garnish with a few whole shrimp and dill sprigs just before serving, if desired.

Lucky Peas

1 Jan

New Year’s Day is fast becoming our preference over boozy eve.

We like the idea of greeting the new year with an outdoor adventure, and a celebration with friends and family.

We also just managed to snag our dear friend’s super scrumptious hot bean dip. Although the ingredients are similar to most, she combines beans, cream cheese and sour cream, and then spreads it thinly in a 9 by 13 pan. Gooey, melty bites of yum.

Thinner layers make all the difference. I have seen this called Texas Trash on Pinterest, but don’t let that dissuade you. This is a go-to hot bean dip that everybody loves.

COLLEEN’S BEAN DIP
2 cans of re-fried beans, one cup of sour cream, one package of cream cheese, some parsley and chives and 10 drops of Tabasco. (some recipes call for a packet of taco mix)
You spread that into a 9 by 13 pan and sprinkle liberally with your favourite chili powder. Cover with at least two cups of shredded cheddar and Monterey Jack cheese and then sprinkle liberally with chili powder. Bake at 350 for 30 to 40 minutes and serve immediately with crackers sturdy enough to get through the cheese.

 

FRITO LAY BEAN DIP FROM TEXAS MONTHLY
1 can refried beans
6 to 8 pickled jalapeño nacho slices, or to taste (I like Mrs. Renfro’s)
1 tablespoon brine from the jalapeño jar
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon Gebhardt-style chili powder
1/4 teaspoon cumin

Dump everything into a food processor and whir it up till smooth. Serve with Fritos.

 

CHILI RELLENOS DIP

2 8-oz) block of cream cheese, softened
Old El Paso Taco seasoning packet or homemade
4oz cans of Old El Paso diced green chiles, divided
¼ cup Old El Paso green enchilada sauce
1 cup shredded Mexican blend cheese

Preheat oven to 350. Using a stand mixer, mix cream cheese, taco seasoning and diced green chilies (reserve 2 Tablespoons for top)
Place cream cheese mixture in a medium sized baking dish (about 8X8). I used a medium sized cast iron pan. Smooth until you have an even layer.
Next top with ¼ cup of green enchilada sauce. Place in oven and bake for 10-15 minutes.
Remove from oven and top with shredded cheese, and green chiles. Place back in the oven and bake for 5 minutes until cheese is melted and bubbly.
Serve with your favorite tortillas

New Year’s ideas

27 Dec

Seafood dumplings, baby duck -- optional

Seafood dumplings, baby duck -- optional


For New Year’s Eve, our thoughts turn to a wintery outdoor activity followed by a cozy night in with friends.

We swoon for trendy Asian bites or our still as yet unfilled dreams of chicken hash or creamed sherried mushrooms on toast points with Champagne.

How about steam baskets of seafood dumplings (above. And yes, they were amazing. Baby Duck joke bottle unopened, FYI), chicken and green onion yakitori on skewers, and these babies:

Thai Beef Rolls with Sweet Chili Sauce
Click here to see how amazing they look!
For the sauce:
3 tablespoons granulated sugar
3 tablespoons fresh lime juice
1 tablespoon thinly sliced green onions
1 tablespoon fish sauce
2 teaspoons Sriracha

For the filling:
1 pound ground chuck (80% lean)
1/4 cup thinly sliced green onions
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped Thai chilis
1 teaspoon fish sauce
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1 bunch of Thai basil
12 wooden skewers, soaked in water for at least 30 minutes

Mix all the ingredients for the sauce in a small bowl until the sugar has dissolved.

2. In a large bowl, gently combine the ground chuck with the rest of the filling ingredients.

3. Shape a tablespoon of the filling into a small log. Wrap 1 basil leaf around the beef and thread onto a skewer. Repeat until all of the filling is gone.

4. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate. Clean and oil the cooking grate. Grill the rolls until the filling is fully cooked and slightly firm, about 6 to 8 minutes, turning once during cooking. Serve immediately with the dipping sauce.
——–
YAKITORI
New York Times Published: May 4, 2005
Time: 1 hour for soaking skewers, plus 45 minutes for preparation and grilling

1½ pounds skinless, boneless chicken thighs, trimmed of excess fat
1 large bunch scallions, 1 reserved, others trimmed and cut into 1½-inch lengths
1 cup soy sauce
¾ cup sugar
½ cup mirin
1 clove garlic, peeled and lightly crushed
1 ¼-inch slice of fresh ginger, lightly crushed
1 ½-inch-by-2-inch strip lemon zest
Vegetable oil to brush on grill
Toasted sesame seeds, for garnish.

1. Soak 16 6-inch bamboo skewers in cold water for 1 hour, then drain.

2. Rinse chicken under cold water and pat dry with paper towels. Cut into uniform 1½-inch pieces. On each skewer, thread alternating pieces of chicken and scallions, pressing them together. Cover and refrigerate until ready to grill.

3. Lightly crush white part of reserved scallion. Slice green part into thin rings and reserve. In a small saucepan, combine soy sauce, sugar, mirin, scallion white, garlic, ginger and lemon zest. Place over medium heat and bring to boil. Reduce heat and simmer until syrupy, 5 to 10 minutes. Strain into small bowl and cool to room temperature. If desired, reserve some as a dipping sauce.

4. Heat a grill or hibachi. Brush and oil grill rack, and place yakitori on grill so that ends of skewers are not over direct heat. Sear meat by continually turning skewers for about 2 minutes. Baste with sauce and turn occasionally until chicken is cooked, 8 to 10 minutes. When chicken is done it should feel firm and be coated with a shiny glaze.

5. To serve, place skewers on a platter and sprinkle with scallion rings and sesame seeds. If desired, serve reserved sauce in a small bowl as a dipping sauce.

Yield: 4 to 6 appetizer servings or 4 main course servings.

New Year’s dumplings

27 Dec

seafood dumplings

seafood dumplings

New Year’s Eve is coming and there’s one thing we know for certain: we want to master the mothertrucker out of seafood dumplings.

What could be more lovely than pinching chopsticks around some luxurious lobster or scallop potstickers and washing them down with bubbly pinot grigio or a Marlborough sauvignon blanc?

A ginger sesame dipping sauce is mandatory. But how about a chardonnay/lemongrass buerre blanc or sake-scented ponzu sauce? We’ve also seen them deep fried and served with mayonnaise, but unless it is a lemon/sesame/ginger number, we’re terrified by it.

MING TSAI MASTER SEAFOOD MIXTURE
1 pound rock shrimp, diced
1 pound Chilean sea bass, diced
1 pound bay scallops, diced
1 egg
1 tablespoon minced ginger
1 teaspoon sesame oil
1/2 cup chopped scallions
1/4 cup chopped cilantro
Salt and white pepper

In a food processor, add shrimp, bass, scallops, egg, ginger, and sesame oil. Pulse only a little bit to bring ingredients together. Transfer to a large bowl and fold in scallions and cilantro. Season with salt and pepper.
________________________________

SEAFOOD DUMPLINGS
LA TimesMarch 05, 2008
Servings: 8 (makes 32 dumplings)

1/2 pound peeled, cleaned medium Pacific shrimp

1/2 pound sea scallops

1/2 pound fresh Dungeness crab meat

1/4 cup chopped garlic or regular chives

1 tablespoon minced ginger

1 tablespoon rice wine or dry sherry

2 teaspoons tamari or soy sauce

1 teaspoon sugar

Pinch freshly ground white pepper

1 egg white

About 32 round dumpling wrappers

Peanut oil if frying, or oil for greasing the steamer rack

1. Mince the shrimp and scallops almost into a paste. Place in a shallow bowl and add the crab, garlic or chives, ginger, sherry, soy sauce, sugar, white pepper and egg white. Mix well.

2. To stuff the dumplings, mound about 2 teaspoons of the filling in the center of each wrapper, and brush the outer edges lightly with water to moisten. Fold the wrapper in half, into a half-moon shape, then pinch it together at the center of the top edge. Pleat the edges of the wrapper to enclose the filling. Repeat with the remaining dumplings.

3. To pan-fry the dumplings, heat a 10-inch skillet with a lid over medium heat. Add 2 tablespoons of oil and swirl the pan. When the oil is hot, lay 8 to 10 of the dumplings into the pan, leaving room between each, and cook until the bottoms just start to brown, about 2 minutes. Add one-third cup water and reduce the heat to medium-low. Cover the pan and cook until the dumplings are soft on top, crisp on the bottom and the filling is firm, 5 to 7 minutes. Repeat with the remaining dumplings.

4. To steam the dumplings, use a steamer of your choice, and bring 1 to 2 inches of water to a simmer (make sure the water level does not reach the bottom of the steamer). Lightly grease the steamer rack, and place the dumplings on the rack about 1 inch apart from one another (the dumplings will need to be cooked in batches). Place the steamer over the simmering water and cover. Steam the dumplings until the filling is firm and the wrapper is slightly translucent, 10 to 15 minutes. Remove the steamer from the water, and gently remove the dumplings to a warm place until all of the dumplings are cooked. Serve warm with a dipping sauce.

________________________________

LOBSTER DUMPLINGS2 each 1½ pound lobsters, cooked and meat removed
¼ cup water chestnuts, minced
2 Tablespoons soy sauce
1 Tablespoons dry sherry
3 each scallions, minced
½ teaspoon sesame oil
½ cup canola oil

Pick the meat from lobsters and reserve the shells for the dipping sauce. Finely chop meat or process briefly in a food processor. Mince the water chestnuts and then combine with ingredients.
__________________________________

SCALLOP AND LOBSTER DUMPLINGS1/3 pound scallops
2 teaspoon sea salt
1 teaspoon freshly ground white pepper
Zest and juice of one lemon

2/3 cup olive oil

2 tablespoons sweet butter, cut into small cubes

1/2 pound lobster meat, cut into small pieces
1/3 cup sliced chives or scallions
2 tablespoons ginger, minced finely
1 clove garlic, minced finely
1 teaspoon soy sauce
1 teaspoon fish sauce
1 teaspoon sesame oil

1 package wonton skins
1 large egg, lightly beaten

Place scallops, salt, pepper, and lemon zest and juice in the bowl of a food processor. Pulse these ingredients together a few times. With machine running, slowly add the olive oil and continue processing until the mixture is smooth.

Add the butter and process until smooth again. Remove the mixture from the food processor and fold in the remaining ingredients.
To assemble the dumplings, lay out several of the wonton wrappers on a flat surface and brush the edges with the beaten egg mixture.
Place a small amount of the lobster/scallop filling in the middle of each wonton wrapper and fold the wrapper over the filling and carefully seal the edges of the dumpling.

———–
150g Peeled Prawns, diced
150g Scallops, diced
100g Crabmeat, picked
2 Stalk Scallions, finely chopped
½ tsp Minced Ginger
1 tsp Soy Sauce
¼ tsp Sesame Oil
½ tsp Sugar
¼ Sea Salt
A few dashes White Pepper
½ of Egg White (about 2 Tbsp)
1 tsp Corn flour

1 Packet (about 50 pcs) Dumpling Wrappers

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