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Old 11-19-2007, 12:07 PM   #11
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How's about:

(Shrimp) Ceviche - served in a martini glasses

Shrimp wrapped in proscuitto

Melon slices wrapped w proscuitto

Stuffed shrimp

Mushrooms w shrimp stuffing

Posted a link for Smoked Salmon Lollipops

& another recipe I posted for Mushroom Pate (w/i the post is a link for puff pastry stars filled w mushroom pate)
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Old 11-19-2007, 12:12 PM   #12
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Amy, talk to me about the stuffed mushrooms, paleeeez.
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Old 11-19-2007, 12:14 PM   #13
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Originally Posted by Jeekinz View Post
Gaaaalic, can you post that for me? Can it be served cold? What crab meat do you use?
Sure, I'll post it tonight. I've never had it cold - you might need to put some more liquid into it, to make it more "dippable." Since we're located at the mouth of the Chesapeake Bay, we use blue crab meat, which is available fresh in the grocery stores here.
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Old 11-19-2007, 12:21 PM   #14
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Can I use those containers of lump or backfin? Which one is better?
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Old 11-19-2007, 12:26 PM   #15
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Originally Posted by Jeekinz View Post
Amy, talk to me about the stuffed mushrooms, paleeeez.
Aaahhh, you picked one of my faves. It's on its' way. Another goodie - gazpacho shrimp served in Martooni glasses or stuffed in a cuke. (Posted a recipe for pork/shrimp-stuffed cukes in ethnic section.)
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Old 11-19-2007, 12:33 PM   #16
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Originally Posted by Jeekinz View Post
Can I use those containers of lump or backfin? Which one is better?
Hey, Jeekinz. Yes, that's what I use. Backfin is fine, and should be less expensive. They taste pretty much the same (to me at least - I'm not really a blue-crab connoisseur), but the lump is in larger pieces, so it costs more. It will break up a bit in the dip, so no need to spend extra $$ for lump.
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Old 11-19-2007, 12:35 PM   #17
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Originally Posted by *amy* View Post
Aaahhh, you picked one of my faves. It's on its' way. Another goodie - gazpacho shrimp served in Martooni glasses or stuffed in a cuke. (Posted a recipe for pork/shrimp-stuffed cukes in ethnic section.)
There would be alot of full martini glasses at this dinner.

But I would like to try the gazpaco shrimp myself.
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Old 11-19-2007, 12:37 PM   #18
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I making these two recipes and they can be made ahead of time and frozen and reheated.

Mini Potato and Chicken cutlets:

One whole chicken simmered with chunks of garlic and ginger and then shredded and reserved
3 large potatoes (Idaho) boiled, cooled and riced
Finely chopped cilantro
1 cup of grated cheddar cheese (white cheddar is better)
3 tbsps of asian style sweet chili and garlic sauce (Nam Plae)
3 tbsps of soy sauce
finely chopped green onions (2 bunches)
1 red bell pepper super finely chopped
Handful of cilantro finely chopped

Mix all the ingredients together (chicken, potatoes, sauces, onions, cilantro, cheese etc.). Adjust seasoning(salt, spice and sauces to your liking) and make them into small balls and flatten them and line them on a baking sheet.

Then dip them in some semolina and then in an egg dip (beat some eggs with some soy sauce) and fry them until golden. Drain on paper towels. I like to place them on the baking sheet and freeze them until they are hard. Then pop them out and put them in a ziploc and reserve. You can bake them straight out of the freezer and they reheat beautifully.

Spicy Meatballs:

Ground Beef (3lbs)
1 large onion chopped superfine
1/4 cup of mint superfinely chopped
1/4 cup of cilantro superfinely chopped
1 large egg
2 bread slices soaked in water
2 tsps of freshly roasted and ground cumin
2 tsps of freshly roasted and ground corrainder
2 tsps of paprika
1 small jalapeno or any other green chili superfinely chopped
1/4 stick of ginger minced
2 cloves of garlic finely chopped or minced
salt to taste

Drain water out of the bread, crumble and add to the meat. Stir in all the ingredients and combine using your hands. Let the mixture sit for atleast an hour in the refrigerator.

Make into small balls and line them on a well greased baking tray. Bake at 350 degrees for 40 - 50 minutes until golden brown. Remove and serve with a cilantro lime chutney

I make my chutney by blending cilantro, lime juice, salt, jalapeno and few cloves of garlic. Once the puree is done I stir in a little plain yogurt. You can use that to dip lots of other stuff. I also make a tamarind chutney (tamarind concentrate, chili powder and sugar) and use that a second sauce for dipping.
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Old 11-19-2007, 01:09 PM   #19
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This is one of my favorites. Simple, but a nice fall cheese spread.

Cranberry Delight Spread



1 pkg (8 oz) cream cheese (I used 30% less fat)
2 Tbsp orange juice concentrate
1/8 tsp cinnamon
1 Tbsp sugar
Zest of one orange
c finely chopped pecans
c finely chopped dry cranberries (Craisins)
Crackers (butter crackers taste good with this)

In an electric mixer bowl combine the cream cheese, juice, cinnamon, and sugar on medium speed until smooth. Fold in orange zest, pecans, and cranberries. Refrigerate. Garnish with a slices of dried cranberry or zest of orange.
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Old 11-19-2007, 01:18 PM   #20
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Originally Posted by Andy M. View Post
Buy some prepackaged puff pastry, cut each sheet in half the long way, put on a layer of prosciutto, sprinkle with shredded gruyere and shredded fresh basil. Roll them up to make long thin rolls, seal the edge with some beaten egg, chill, slice 1/2 inch slices and bake on a parchment papered cookie sheet @ 375F for 20 minutes.
Andy, those sound delicious!

Copied and pasted for Christmas!

Lee
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