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http://www.cs.cmu.edu/~mjw/recipes/appetizers/enorm-appetizer-coll.html (15 of 33) [12/17/1999 10:35:46 AM] Enormous Appetizer Collection this the day before serving). just before serving, put the pan in a 350-degree oven for 15-20 minutes until the top is golden: flip it onto an oven-proof plate (or use an ordinary plate to flip it over back into the skillet) and return to brown the other side, 30-40 minutes total. place on a serving platter, sprinkle with powdered sugar, then make fanciful decorative designs with ground cinnamon. (when i had this in a restaurant it said something like "eat me"). thai bbq chicken appetizers,/B> 3 lbs chicken wing drummettes marinade: 1/4 cup coarsely chopped garlic roots and lower stems of one bunch cilantro, chopped (about 1 tbsp - shop for a bunch that still has some roots attached) 1 tsp ground turmeric 1 tsp curry powder 1.5 tsp ground dried chilis (cayenne or equivalent) 1 tbsp sugar 1/4 tsp salt 3 tbsp thai fish sauce (filipino or vietnamese is ok, too) basting liquid: 1/2 cup coconut milk (canned is ok) garnish: cilantro sprigs (left over from making marinade) dipping sauce (see recipe below). process all marinade ingredients in a blender until smooth. marinate chicken, refrigerated, overnight. grill over hot coals until done, brushing frequently with coconut milk. serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce. dipping sauce for bbq chicken 1/2 tsp dried chili flakes or cayenne 2 cloves garlic, coarsely chopped 1 tbsp brown sugar 1/4 tsp salt 1/2 cup chinese red rice vinegar http://www.cs.cmu.edu/~mjw/recipes/appetizers/enorm-appetizer-coll.html (16 of 33) [12/17/1999 10:35:46 AM] Enormous Appetizer Collection a thinly sliced green onion 1 tbsp coarsely chopped cilantro leaves pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar. alternatively, put it all in a blender and blend until smooth. float the green onions and cilantro on top. trota piccante 8 servings 2 pounds whole trout, gutted 3 t flour 1 c olive oil 2 med. onions, peeled and chopped 8 med. cloves garlic, peeled and minced 2 med. jalapeno peppers, seeded and minced 2 med. bunches cilantro, washed, dried and chopped 2 t hot red pepper flakes 1 t salt 2 1/2 lemons, juiced 1/4 c pine nuts, toasted 1. remove head, tail and fins from the trout and discard. wash with water and rub over all surfaces with a cut lemon. (or save the lemon peels after juicing and use those.) pat dry with paper towels and dredge in flour. 2. in a very large skillet, heat the olive oil over medium heat until very hot. fry the trout 4 to 5 minutes on each side, or until done. remove from the pan and cool on paper towels. reserve the oil. 3. remove the skin and bones from the trout and crumble into small pieces. set aside. 4. strain the oil into another saute pan and cook the onions until translucent. add the garlic, jalapeno, cilantro, coriander and hot pepper flakes. cook over low heat for 3 minutes. 5. stir in the pine nuts. transfer to a bowl and chill. serve cold as an appetizer. galloping horses (thai appetizer) http://www.cs.cmu.edu/~mjw/recipes/appetizers/enorm-appetizer-coll.html (17 of 33) [12/17/1999 10:35:46 AM] Enormous Appetizer Collection servings: 8-10 1 t. oil 1 lb. ground pork 4-8 cloves garlic, finely chopped 3 green onions, white part, chopped 1/3 c. sugar 1/2 tsp. pepper 3/4 c. roasted salted peanuts 1 fresh pineapple, or lettuce leaves 5 tangerines, or mint or coriander leaves 4 oranges chopped chilis grind peanuts. heat oil in a frying pan, add pork, garlic and onions. cook until pink color disappears. drain off most of the fat. add sugar and pepper, cook 1-2 minutes. add peanuts, mix in well, then remove from heat. cool to room temperature. prepare platter, lining with lettuce leaves. peel and segment the citrus fruit if used, cutting each segment down to the back and fanning open to form a circle. if using pineapple, cut off top leaves and outer skin, as thinly as possible, from top down. look at the "eye" pattern, as it forms a spiral down the pineapple. cut the spirals with a sharp knife held at about a 45 degree angle. cut off bottom. cut pineapple into about 5 or 6 wedges and then cut each of those into 1/4 inch slices. arrange fruit on platter. mound meat mixture onto fruit, and decorate with other garnishes. serve at room temperature, or chilled. chicken pastry or b'stila 1 chicken salt, fresh black pepper 1/2 teaspoon turmeric pinch of saffron a tablespoon of mixed herbs or "bouquet garni" 3 large onions, peeled and minced 3 tablespoons oil 1/2 cup butter, margarine or diet margarine, clarified 7 eggs beaten 1/2 teaspoon salt 1 cup chopped cilantro or parsley [ Pobierz całość w formacie PDF ] |
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