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January 24 2012

 

 

Huli Huli Chicken Wings

2 oz      Garlic Bulbs, Split

2 oz      Ginger – Cut into ¼” slices

2 oz      Scallions – roughly chopped

1 Cup    Soy Sauce

1 Cup    Sugar

1 tsp     Liquid Smoke

1 Cup    Water

1 Lemon – cut in ½

2 Tbsp   Corn Starch mixed with 2 Tbsp water

4 lb       Chicken wings

Mix all ingredients in a mixing bowl. Pour half of the marinade over the wings and put in refrigerator for at least one hour but overnight is even better.

Put the other half of the marinade into a small saucepan and bring to a boil. Reduce heat to a simmer and thicken with the cornstarch and water mixture, Reserve warm.

Cover a baking sheet pan with foil and lay the wings out on the pan.

Cook the wings at 350 degrees F for 15-20 minutes or until the internal temperature is 165 degrees F.

Arrange the wings on a platter and brush with the thickened sauce and garnish with diced scallions.

 

Barbequed Bacon wrapped Horseradish Shrimp

2 lb (16-20 size) Shrimp, peeled and deveined

2 - 12 oz    packages Turkey Bacon

½ Cup   prepared Horseradish

¼ Cup   Chopped Onion

2 Tbsp   Dijon Mustard

1 Cup    Ketchup

¼ Cup   Brown Sugar

2 Tbsp   Rice Vinegar

Juice and zest from 1 Orange

Preheat oven to 375 degrees F

Begin by smearing some horseradish down the inside back of the shrimp and then wrap with uncooked bacon and secure with a toothpick. Repeat this process with all the shrimp. You should be able to wrap 2 - 3 shrimp with each slice of bacon.

Place the shrimp on a baking pan and bake for 12 - 15 minutes.

In a preheated skillet add 3 slices of chopped bacon. Cook the bacon until crispy. Add ¼ cup minced onions. Sauté until the onions begin to brown, and then add 2 tablespoons Dijon mustard and 1 cup ketchup. Stir. Add ¼ cup brown sugar and 2 tablespoons rice vinegar and to finish it, the juice and pulp from 1 orange. Simmer and reserve warm. Brush shrimp with BBQ sauce and garnish with diced scallions. Transfer to serving platter and enjoy.

 

Crab Artichoke Spinach Dip

1 lb       Cream Cheese, softened

1 Cup    Sour Cream

¼ Cup   Mayonnaise

¼ Cup   Parmesan Cheese

1 Cup    Provolone, Mozzarella, Cheddar blend

1 Tbsp   Lemon Juice

1 Tbsp   Worcestershire Sauce

1 Tbsp   Cajun Seasoning

1 tsp     Tabasco Sauce

3 - 10 oz boxes of frozen Spinach thawed with the water squeezed out

1 - 12 oz can Artichoke quarters chopped

½ lb      Crab Meat – added last

Preheat oven to 350 degrees F

In a large mixing bowl, electric mixer or food processor add all of the above ingredients except artichokes and crabmeat, and blend well.

Fold in artichokes and crabmeat

Transfer to an ovenproof baking dish and bake until bubbly ~ 15-20 minutes depending on the depth of your dish. (Alternately, this could be heated on the stove top in a shallow pan with constant stirring over medium heat. This method is slightly more prone to scorching.)

Serve with crackers, baguette slices or crackers