Party Specials - Drinks and Appetizers - part II

My Favorite - Seafood !

 

The next item on the Party Specials list is Scallop Stuffed Salmon Rounds. 

For this dish you will need:

•   1  lb or so of  salmon  fillet                      
  
•  5  sea scallops - cleaned - wash and remove sand sac
  
• 2 tbsp Vietnamese chili paste 
• cilantro leaves  - washed and de-stemmed
  
• 1/4 tsp mayonnaise
•  fresh Lemons
• a very sharp knife! 

This is the Vietnamese chili paste that we use around our house. We go through quite a lot of this! Katrina even puts it on her Breakfast Bagel Creation [ a recipe for another day!]. Our name for it is Red Rooster. Must be because of the label, eh?

Start by slicing the cleaned scallops. Turn them on their sides and slice a nice  1/8 inch  round off. When you get done each slice should be about the size of a Quarter.
In a medium bowl gently  mix the slices of scallop with the chili paste and the 1/4 tsp of mayo. Set aside in the refrigerator.

Place the salmon fillet on a cutting board and begin slicing as shown. Again, make the slices as thin as you can without the meat separating [approx 1/8 inch]. If you cut the pieces on an angle, they will be about 1 inch wide when done. Clean the knife often as this will facilitate cutting.

Rolling:

As you can see in the photo, just lay the salmon strip on your palm, place a dollop of scallop about an inch from the end, add three cilantro leaves and roll  the short end up over the scallops, then bring the long end over that and finish the roll. Place on an oiled sheet and continue till done. Some of the pieces will be different sizes, but that will add to the overall appearance when plated. 

 Once all the roll-ups are completed, squeeze some lemon juice over the top of them, then place in a 400 degree preheated oven or toaster oven for 8 minutes. When cooled, you can set these in the fridge for safekeeping. When ready to serve, just nuke them for 45 seconds on high and add garnish.   The leftover cilantro and a curled slice of lemon will make them Pop when set out! 

  Makes 10 to 12 rounds

Crys`tal and Cardamon Shrimp

These are very simple to make. You only need three items  for this dish.

• Large Shrimp - Costco has large tiger prawns that work well.
• Crystal Louisiana  hot sauce - see photo - I found it at Smart & Final
  
• 2 tsp ground cardamon

Shell and de-vein shrimp. Costco shrimp are mostly de-veined, but check them. They sometimes are not completely cleaned out. 
In a large bowl, add 1/3 cup Crystal, 2 tsp ground cardamon and mix well. Add the cleaned shrimp and mix till the shrimp is coated on all sides. Allow to  marinate for 15 minutes then place on a 400 degree preheated grill. After 2 minutes brush the cooking shrimp with some of the marinade, then turn them over. After another 2 minutes, brush again and then turn. Brush and turn two more times then remove from grill. When cooked in this manner, the shrimp will be cooked but still tender, not dried out and stringy.

Plate and serve with your favorite cocktail sauce and delight your guests with this slightly Twysted  flavor.

note:

The amount of shrimp you grill will depend on the people you are serving. Some of our friends don't do seafood. Others  can't get enough! It will be up to you who attends your party and then you must cook accordingly. Even with the ones that go gaga over seafood dishes, I've found it's better to make a bit less than anticipated. People will adore what you made, and will really look forward to being invited again.

 

Grilled Asparagus
 

We once more rely on Costco to find our favorite green veggie - Asparagus!  They buy large quantities of Dole brand asparagus that is packaged  in huge bags for us at a reasonable price. Much less than what you pay at the local market. I like having this as an addition to the pre-made veggie trays you can buy most anywhere because it can be served hot or chilled. 
According to our friend Linda,  she has learned through a nutritionist that asparagus also is supposed to aid in curing hangovers! So let's get the cure going before we drink all that booze!! It couldn't hurt!

The Fixin's

• 1 bag Dole asparagus from Costco
• 1/4 tsp ground ginger
• 1 pinch cardamon
• 1/4 tsp ground cumin
• 1/4 tsp paprika
• 1/2 tsp garlic powder or 2 cloves crushed garlic
• 1/3 cup  olive oil 
• pinch cinnamon
• grated Fontanella or Asiago cheese
  

The Process 
 In a small bowl, mix all the spices and the olive oil. Set aside.
Wash and trim the asparagus ends. You want the woody ends removed so that what is left will turn out tender but still a little crisp when done.
Preheat your grill to 400 degrees. Have you noticed how I use this temperature a lot?  It cooks food perfectly for me  without drying out meats, or as in the case of veggies, turning them into  soggy messes.  Place the asparagus on a large doubled up sheet of aluminum foil whose edges are slightly turned up.

Lightly brush the oil and spice mixture on the spears. Don't apply too heavily as it will make the asparagus soggy when done.  Place the foil pan on the pre-heated grill and cook for four minutes on one side, turn and cook for two minutes on the other side. They will just begin  turning  a darker green color when  ready. To test them, pick up one with a pair of tongs. It will slightly bend but not double over. Bite into it and it will be just a little crisp but not raw.  When ready, remove from the grill, sprinkle with the grated cheese and put on a fun plate. Serve hot or put in the fridge and chill for serving later. they are just as delicious when chilled.

Well then, I hope you enjoy these dishes. I know I certainly do and each and every time I make them they come out just a little different (and better) than they did the last time. I really enjoy experimenting with foods! It's just fun to create new Twysts to everything!


Next Posting :

Martini's!!!!