Thai Curry Puff

Adapted from Rasa Malaysia

Yield:

Prep time: 20 minutes
Cook time: 15 minutes


Ingredients

Filling
5 tablespoons oil
1 medium red onion, finely chopped
1/2 teaspoon kurma powder or chicken curry powder

2 teaspoons meat or chicken curry powder

1 teaspoon chili powder
½ teaspoon turmeric powder

1/2 cup of finely diced chicken breast meat

2 large potatoes, boiled and finely diced

1-1/2 teaspoon sugar

1/2 teaspoon black pepper
1/2 teaspoon salt

Pastry
1 lb plain flour

5 oz margarine or shortening

3/4 cup water

1/2 teaspoon of salt
1 egg (if baking the puffs)


Instructions

Heat oil and fry onion gently until golden brown. Add the kurma powder, curry powder, chili, turmeric and fry gently. Add the chicken, potatoes, sugar, pepper, salt and cook for 5 minutes. Mix well and leave aside to cool.

To make pastry, mix flour with margarine, water, salt, and knead well. Let it rest for 30 minutes. Cut the dough into circles, 3 inches in diameter. Fold pastry over to make a half circle and crimp at edges.

Either deep fry in hot oil until golden, or if baking, brush the puffs with a beaten egg and bake at 375 degrees for 10 minutes or until golden brown.



 
Notes

Use frozen puff pastry sheets instead of making the pastry.

Crispy Baked Ginger-Soy Chicken Wings

Adapted from Bon Appetit

Yield: 6 servings

Prep time: 10 minutes
Cook time: 45 minutes


Ingredients

Chicken
2 to 3 lbs chicken wings, tips removed, drummettes and wings separated
1 tablespoon vegetable oil
1/2 tablespoon kosher salt
14 teaspoon freshly ground black pepper
  
Ginger-soy glaze
1/4 cup honey
2 tablespoons soy sauce
3 large garlic cloves, crushed
2 1-inch piece of ginger, peeled and sliced
1/4 cup water


Instructions

Preheat the oven to 400 degrees. Prepare baking sheets with foil and a wire rack.

In a large bowl, place the chicken wings, oil, salt and pepper and toss to coat.

Spread wings out in a single layer and bake for 40 to 50 minutes, until chicken is cooked through and skin is crispy.

While the wings are baking, add the glaze ingredients in a small saucepan and bring to a boil. Stir constantly to dissolve honey.

Reduce heat to low; simmer, stirring occasionally until the mixture is reduced to ¼ cup, about 7 to 8 minutes.

Strain into a medium bowl and let sit for 15 minutes to thicken slightly and cool.

Toss the wings in the bowl with the prepared sauce and serve immediately.


Notes

Sauce can prepared 5 days in advance; cover and chill to store and warm before using.

Chorizo Pimento Cheese Dip

Recipe from Table for Two

Yield: 14 servings

Prep time: 5 minutes
Cook time: 15 minutes


Ingredients

1 lb fresh chorizo sausage, casings removed
1 container (16 oz) pimento cheese
2 cups salsa


Instructions

In a 12-inch cast iron skillet, cook the chorizo, breaking it up with a wooden spoon into small pieces.

Cook for 6 to 8 minutes or until browned. Spoon off the fat/grease if needed.

Stir in the pimento cheese and salsa over low heat until the cheese is melted and everything is combined well and heated through.

Beer & Bacon Dip

Recipe from The Beeroness  

Yield: 10 servings

Prep time: 10 minutes

Cook time: 20 minutes 


Ingredients 

16 oz cream cheese 

½ cup sour cream 
1-2/3 cup shredded mozzarella 
¾ cup shredded cheddar 
½ teaspoon smoked paprika 
½ teaspoon salt 
½ teaspoon chili powder 
1 teaspoon garlic powder 
2 tablespoons cornstarch
¾ cup IPA or pale ale beer8 slices bacon, cooked and chopped


Instructions 

Preheat oven to 350 degrees.

Add the cream cheese, sour cream, mozzarella, cheddar, smoked paprika, salt, chili powder, garlic powder, cornstarch and beer to a large bowl or food processor and mix well or process on high until smooth and well combined, about 5 minutes.

Stir in most of the chopped bacon, reserving about 2 tablespoons.

Pour the dip into an oven safe bowl top with reserved bacon.

Bake 15 to 20 minutes or until warmed through.

Spicy Corn Dip

Recipe from Mix & Match Mama

Yield: 10 servings

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients 

2 cans of sweet corn (drained) or about 3 cups of frozen corn kernels (defrosted and drained)
2 jalapeno peppers, seeded and chopped (about 3 tablespoons)
2 green onions, chopped

½ cup sour cream

½ cup mayonnaise
1 cup shredded Monterey Jack cheese
1 tablespoon chili powder 


Instructions

Preheat oven to 375 degrees.

In a large bowl, mix together all of your ingredients. Pour into a greased 2-quart or 9x13-inch baking dish.

Bake for about 20 minutes or until golden brown and bubbly.

Crispy Baked Buffalo Chicken Wings

Adapted from Bon Appetit

Yield: 6 servings

Prep time: 10 minutes
Cook time: 45 minutes


Ingredients

Chicken
2 to 3 lbs chicken wings, tips removed, drummettes and wings separated
1 tablespoon vegetable oil
½ tablespoon kosher salt
14 teaspoon freshly ground black pepper

Buffalo sauce
1 tablespoon unsalted butter, melted
¼ teaspoon cayenne pepper
¼ teaspoon freshly ground black pepper
¼ teaspoon kosher salt
¼ cup hot pepper sauce (Frank’s)


Instructions

Preheat the oven to 400 degrees. Prepare baking sheets with foil and a wire rack.

In a large bowl, place the chicken wings, oil, salt and pepper and toss to coat

Spread wings out in a single layer and bake for 40 to 50 minutes, until chicken is cooked through and skin is crispy.

While the wings are baking, mix the butter, cayenne pepper, black pepper and salt in a medium bowl; let stand for 5 minutes before whisking in the hot pepper sauce. Let cool.

Toss the wings in the bowl with the prepared sauce and serve immediately.


Notes
Sauce can prepared 5 days in advance; cover and chill to store and rewarm before using.

Crostini with Sundried Tomato Jam

Recipe from Giada De Laurentiis / Food Network

Yield: 8 servings

Prep time: 10 minutes

Cook time: 20 minutes 


Ingredients 

Jam 
1 jar (8 oz) sun-dried tomatoes packed in oil, drained and chopped, oil reserved
1 tablespoon olive oil
½ onion, thinly sliced
1 clove garlic, minced
2 tablespoons sugar
¼ cup red wine vinegar
1 cup water
½ cup chicken broth
1 teaspoon chopped fesh thyme leaves
½ teaspoon salt
½ teaspoon freshly ground black pepper

Crostini
1 baguette, cut into ¾-inch slices
¼ cup olive oil
Salt
Freshly ground pepper
5 oz goat cheese, room temperature
2 teaspoons chopped fresh thyme leaves


Instructions

Jam 

Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes.

Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes.

Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. Remove from the heat and set aside.


Crostini

Preheat the oven to 400 degrees. Line a baking sheet with foil.

Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.

Place the soft goat cheese in a small bowl. Stir in the thyme.


To assemble

Spread the crostini with sun-dried tomato jam and top with the goat cheese and herb mixture. 

Transfer to a serving plate and serve.


Notes

Use Italian loaf instead of preparing the crostini – better when preparing in advance

Spicy Roasted Chickpeas

Recipe from Table for Two

Yield: 4 cups

Prep time: 5 minutes
Cook time: 40 minutes


Ingredients

2 cans (15 oz each) garbanzo beans

1/8 cup olive oil

15 to 20 shakes of tabasco

1 teaspoon salt
1/2  cup freshly grated parmesan cheese


Instructions

Preheat oven to 400 degrees.

Drain and rinse the beans and lay on a flat surface, sandwiched between two paper towels and pat as dry as possible.

In a bowl, combine beans, olive oil, tabasco and salt and shake until well-coated, then spread on a large jelly roll baking sheet lined with parchment paper.

Bake for 40 minutes, or until crispy and starting to turn a light shade of brown on the outside. Shake the pan around halfway through baking so they don’t burn.

Pour into a large bowl and top with parmesan cheese.