Friday, January 27, 2012

Superbowl #1

Healthy, Hot and Garlicky Wings

2 pounds chicken wings (approximately 15 wings)
3 heads garlic
1 cup plus 1 tablespoon olive oil
10 to 15 drops Tabasco
1 cup freshly grated Parmesan cheese
1 cup Italian-style bread crumbs
1 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees F. Disjoint the chicken wings, discarding the tips. Rinse and pat dry with a paper towel.

Separate the garlic cloves and peel. Place the garlic, 1 cup of the oil, and Tabasco in a blender or food processor and puree. Pour the puree into a shallow bowl.

Combine the Parmesan, bread crumbs, and pepper in a large plastic bag. Dip the wings, one at a time, in the garlic puree, then shake or roll in the bread crumb mixture, coating thoroughly. Coat 2 shallow nonstick baking pans with the remaining 1 tablespoon oil. Arrange the wings in a single layer in the pans. Avoid having the wings touch each other. Drizzle with the remaining garlic puree and sprinkle with the leftover bread crumb mixture. Bake for 45 to 60 minutes, or until browned, then place under the broiler for a few minutes until crisp.

Individual Party Quiches

Pastry for 2-crust pie
4 eggs
1 cup sour cream
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon white pepper
3/4 cup grated Swiss cheese

Scallops, shrimp, carrots, leeks, and/or mushrooms, cooked and sliced

Preheat oven to 375 degrees F. Prepare pastry dough, roll out into 1 large rectangle, and cut to fit greased individual tartlet molds or small muffin tins, approximately 2 inches across. Line each mold with pastry and set on a baking sheet. Beat together eggs, sour cream, and milk; add salt and pepper. Stir in 1/2 cup cheese. Spoon mixture into molds, filling each one 3/4 full. Add 1 slice of seafood or vegetable to each mold, as desired. Sprinkle remaining 1/4 cup cheese over each and bake for 30 minutes. Cool slightly and serve. (These can be baked ahead, cooled, and refrigerated; to reheat, bake at 350 degrees F for 10 to 15 minutes.)

Party Shrimp Recipe

1 pound shrimp, medium size, in shell
1 12-ounce can beer
1/2 teaspoon thyme
1/2 teaspoon dry mustard
1 bayleaf
1 clove garlic, minced
1-1/2 teaspoons salt
1 tablespoon chopped parsley
1 teaspoon chopped onion

Put all the ingredients in a pot and bring to a boil, then reduce the heat immediately. Simmer 3 minutes or until the shrimp turn pink. Cool the shrimp in the liquid, then shell and devein. Chill and serve with Cocktail Sauce.

Cocktail Sauce

1/2 cup chili sauce
1 tablespoon prepared horseradish
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
dash Tabasco sauce

Mix together and chill before serving.

Sweet and Sour Meatballs

2 pounds lean ground beef
1 cup cornflake crumbs
1/3 cup dried parsley
2 eggs, lightly beaten
2 teaspoons soy sauce
1/4 cup ketchup
2 teaspoons minced onion
2 tablespoons solid vegetable shortening
1 can (16 ounces) whole-berry cranberry sauce
1 bottle (12 ounces) chili sauce
2 teaspoons brown sugar
1 teaspoon lemon juice

Combine the beef with the cornflake crumbs, parsley, eggs, soy sauce, ketchup, and onion and mix well. Using two spoons or wet hands, form the meat mixture into balls between the size of Ping-Pong balls and golf balls.
Preheat the oven to 350 degrees F.
Heat the shortening in a large skillet. Fry the meatballs until they are golden brown. You will have to fry them in several batches. As the meatballs brown, transfer them to a shallow baking pan.
When the meatballs are browned, make the sauce. Combine the remaining ingredients and pour over the meatballs. Bake for 20 to 30 minutes and serve hot.

Salsa Salad

8 ears fresh corn, husked and cleaned
1/2 cup vegetable oil
1/4 cup cider vinegar
1-1/2 teaspoons lemon juice
1/4 cup minced fresh parsley
2 teaspoons sugar
1 teaspoon sea salt (optional)
1 tablespoon chopped fresh basil or 1/2 teaspoon dried basil
1/4 teaspoon cayenne pepper
2 large tomatoes, seeded and coarsely chopped
1/2 cup chopped onion
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper

In a large saucepan, boil the corn for 3 to 5 minutes, or until tender. Drain and set aside to cool. In a large bowl, combine the oil; vinegar; lemon juice; parsley; sugar; salt, if desired; basil; and cayenne pepper. Cut the cooled corn off the cob. Add the corn, tomatoes, onion, and green and red peppers to the oil mixture. Mix well. Cover and chill for several hours or overnight.

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