We didn't plan this, but we ended up having a Superbowl party....more on that in my blog ( 
shameless) but here are a few dishes we served that I thot some of you might like to have and play with -
CRANBERRY CRAB SPREAD
I saw somewhere the combination of fruit and crab and thot it sounded very interesting)
8 oz. cream cheese, softened
2 T. milk
8 oz. crabmeat (fresh or canned and flaked)
2 T. green onions, minced or chives
Dashes of salt and garlic powder
4-6 shakes of Tabasco
½ cup dried cranberries
Parsley, sliced green onions, or chives for garnish
Whisk together the cream cheese and milk till well combined.
Add the crabmeat thru garlic powder and combine well.
Stir in dried cranberries, cover and refrigerate for a couple hours.
Garnish and serve with crackers or toasted bread rounds.
Makes about 2 cups.
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JALAPENO POPPERS ROCKEFELLER
This was a C2C posting, but I neglected to get the poster!!! Sharon, was it you??
Makes 12 appetizer servings
24 jalapeño peppers, top cut off and seeded
12 oysters, off the shell, chopped with liquid
1/2 cup cooked spinach, well drained and chopped
1/4 cup chopped green onions
1 cup bread crumbs
1 egg
1 teaspoon Pernod
salt, pepper, and garlic powder to taste
12 slices bacon, partially cooked and cut in half
Preheat oven to 350°F.
Mix the chopped oysters, spinach, green onion, bread crumbs, egg, Pernod and seasonings together. Stuff the peppers with the mixture. Top each pepper with bacon and insert toothpick through to hold in place.
Bake the peppers until they are soft, heated through and the bacon is crisp. Approximately 12 to 15 minutes. Let cool for 2 minutes then serve.
Note: I only had four jalapenos, so cut them in half lengthwise and filled that way. Also, I had some scraps of yellow bells, cut those in sqs. and rectangles and topped them with the filling – the other gal who was ‘in attendance’ didn’t want jalapenos, but she ate all the bells! So, I think I’ll do this again with a popper platter.
SCALLOPS WITH CAVIAR AND SOUR CREAM
Recipe By :a Chef's Journey via an old family favorite
Vegetable or Canola oil
12 sea scallops, sliced in half horizontally
sour cream for piping
thinly sliced red onion pieces
caviar for topping
Heat oil in a large skillet over medium heat.
Season scallops with salt and pepper.
Cook scallops until golden on the bottom, about 2 min.
Turn over and saute till done, about 1 more minute.
Drain on paper towels and let cool.
Top each scallop with a dab of sour cream (this is easy to do with a plastic bag and a corner cut off to pipe onto the scallop)
Top the sour cream with red onion pieces.
Carefully spoon caviar on top.
Description:
"Serve on Asian spoons for a nice presentation."
Yield:
"24 pieces"
shameless) but here are a few dishes we served that I thot some of you might like to have and play with -CRANBERRY CRAB SPREAD
I saw somewhere the combination of fruit and crab and thot it sounded very interesting)
8 oz. cream cheese, softened
2 T. milk
8 oz. crabmeat (fresh or canned and flaked)
2 T. green onions, minced or chives
Dashes of salt and garlic powder
4-6 shakes of Tabasco
½ cup dried cranberries
Parsley, sliced green onions, or chives for garnish
Whisk together the cream cheese and milk till well combined.
Add the crabmeat thru garlic powder and combine well.
Stir in dried cranberries, cover and refrigerate for a couple hours.
Garnish and serve with crackers or toasted bread rounds.
Makes about 2 cups.
--------
JALAPENO POPPERS ROCKEFELLER
This was a C2C posting, but I neglected to get the poster!!! Sharon, was it you??
Makes 12 appetizer servings
24 jalapeño peppers, top cut off and seeded
12 oysters, off the shell, chopped with liquid
1/2 cup cooked spinach, well drained and chopped
1/4 cup chopped green onions
1 cup bread crumbs
1 egg
1 teaspoon Pernod
salt, pepper, and garlic powder to taste
12 slices bacon, partially cooked and cut in half
Preheat oven to 350°F.
Mix the chopped oysters, spinach, green onion, bread crumbs, egg, Pernod and seasonings together. Stuff the peppers with the mixture. Top each pepper with bacon and insert toothpick through to hold in place.
Bake the peppers until they are soft, heated through and the bacon is crisp. Approximately 12 to 15 minutes. Let cool for 2 minutes then serve.
Note: I only had four jalapenos, so cut them in half lengthwise and filled that way. Also, I had some scraps of yellow bells, cut those in sqs. and rectangles and topped them with the filling – the other gal who was ‘in attendance’ didn’t want jalapenos, but she ate all the bells! So, I think I’ll do this again with a popper platter.
SCALLOPS WITH CAVIAR AND SOUR CREAM
Recipe By :a Chef's Journey via an old family favorite
Vegetable or Canola oil
12 sea scallops, sliced in half horizontally
sour cream for piping
thinly sliced red onion pieces
caviar for topping
Heat oil in a large skillet over medium heat.
Season scallops with salt and pepper.
Cook scallops until golden on the bottom, about 2 min.
Turn over and saute till done, about 1 more minute.
Drain on paper towels and let cool.
Top each scallop with a dab of sour cream (this is easy to do with a plastic bag and a corner cut off to pipe onto the scallop)
Top the sour cream with red onion pieces.
Carefully spoon caviar on top.
Description:
"Serve on Asian spoons for a nice presentation."
Yield:
"24 pieces"
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
