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Dips Info (9 of 9)

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Category: Dips

 Ingredients List

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


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

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