Wednesday, July 13, 2011

Finger Foods

All the items are great party ideas, or make great appetizers. Also great food to serve with beers.

Thai Shrimp and Mushroom Fried Wontons

40 medium sized (large on the bag) shrimp
4 cloves garlic
3 large mushrooms
2 green onions
1 tsp sambal
1 tsp chili flakes
dash white pepper
2 splashes fish sauce
6-8 fresh basil leaves (thai basil if you have it)
2-3 tbs soy sauce
1 lime juiced
2-3 tbs brown sugar
splash rice wine (I used sake)

2 eggs beaten into 2 tbs water

Oil for frying

Combine ingredients in a bowl,

then purée in a food processor.

After puréed, place approximatly 1-2 tbs in a wonton skin, using your finger, dip into egg mixture, and spread around the outside of the wonton skin. Fold wonton skin over forming a triangle, and seal.

After all wontons are prepared, you may heat your oil, in a wok, pot, or deep fryer, and begin frying. Fry till golden brown and remove onto paper towels.

Chicken Wings
1-2kg chicken wings
Salt and pepper
Garlic Powder
Olive oil
1/2 lemon juiced
oil for frying

Chicken Stock
Chicken bones (I used wing tips)
2 Celery ribs
2 Carrots
4 Cloves garlic
1 Onion
2-3 Bay Leaves
1-2 Tps Peppercorns
Water to cover

Poaching Ingredients
Chicken stock to cover
1 tsp peppercorns
4 bay leaves
1/2-1 bunch thyme
1 dry chipotle
1-2 tsp paprika
2 small onions halved

Chipotle BBQ Sauce
1 28 Oz Can chopped tomatoes
1 Can chipotles in adobe sauce (approx 6-8 chipotles)
1 Cup cider vinegar
1.5 Cups Brown sugar
1 Cup ketchup
3 Tbs Yellow Mustard
1 Onion Minced
6 Cloves Garlic Minced
2 Tbs salt
1 Tbs pepper
1 Tbs paprika
1 Tbs Oregano
1 Tsp Cayenne
1 Tsp Nutmeg
1 Tsp Allspice
1 Tsp Ground Coriander
2 Tbs Olive Oil

Start by Making the Chicken Stock. Add all ingredients to a pot, cover with water, bring to a boil, simmer for 2 hours.

While making the chicken stock layer chicken wings in a deep pan, add poaching ingredients.

When stock is ready, pour over the wings,

wrap pan with tin foil and add into the oven. Pre-heat to 400 and poach for approx 45 mins.

While poaching the wings make the sauce. Heat 2 tbs oil in deep pot, saute onions for 5 mins or until translucent, add garlic stir for 30 seconds. Add spiced and continue to sautee and addtional 2-3 minutes then add the brown sugar.

After 2 additional minutes add the remaining ingredients, bring to a boil, and simmer for 20-40 minutes.

Finally, puree the sauce, till it reaches a fluid consistency.

After the chicken wings come out of the oven remove from the stock and allow them to cool for a few minutes. Once cool enough to handle place in a non-reactive bowl and add the remaining ingredients (barring cooking oil).

Allow chicken wings to marinade in oil and spices anywhere from 30 minutes to overnight. Heat oil and fry wings till crispy. Toss in BBQ sauce, or serve sauce on the side.

Potato Wedges
6-8 small-medium potatoes quartered
2 tsp Oregano
2 tsp Basil
2 tbs Parmesan
2 tsp Chili Flakes
2 tbs Olive Oil
Salt and Pepper to taste

The key here is to steam the potatoes before baking/broiling. So use a steamer if you have one. If not (as is my case) place them into a pan with a elevation (I used a rack too small for the pan) place potatoes on the elevation, add about a 1/2 inch of water, and wrap pan with tin foil. After steamed, allow time for the potatoes to cool. Once cool place in a bowl and toss with the remaining ingredients. Then layer them onto a parchment paper layered pan,

and insert into the oven at 450 degrees, until golden brown.


Chicken Marinade
4-5 Diced Chicken Thighs
1/3 bunch Fresh Coriander
1 Tbs Chili Flakes
2 tsp Cumin
2 tbs Olive Oil
1 tsp Garlic Powder
1 tsp Onion Powder
dash of paprika and cayenne

Marinate for approx 1 hour, then Sautee.

The other ingredients

1-2 small dice Jalapeno
1 small dice red pepper
1 small dice white onion
shredded cheese (chedder, monteray jack, marble, combination)
Chipotle puree (home made or store bought)
Flour Torillas

Sautee the veg in olive oil.

Spread the chipotle puree onto the tortillas, and fill one side with cheese, chicken, veg, and more cheese, and fold over.

For cooking, you can grill, bake, or sautee your Quesedillas in butter. I used a stove top grill (similar to a George Foreman, but laying flat) and placed a heavy cast iron pan on one side, then flipped them.

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