Appetizers

Chinese Pearl Balls

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A little complicated, but a hit for that Chinese New Year’s Dinner!

Ingredients:

  • 1 c glutinous rice (sticky rice)
  • 2 pieces dried shitake mushrooms
  • 1 lb ground pork (For moist meatballs, use ground pork with about higher percent of fat.)
  • ¼ c water chestnuts, finely chopped
  • 1 thumb-size ginger, peeled and minced
  • 2 green onions, ends trimmed and chopped
  • 2 cloves garlic, peeled and minced
  • 1 Tab soy sauce
  • 1 Tab Mirin  (Chinese cooking wine)
  • 1 tsp sesame oil
  • 1 egg, beaten
  • ½ tsp salt
  • ¼ tsp pepper

Dipping Sauce

  • Soy sauce to taste
  • Chili sauce to taste

Directions:

  1. In a bowl, combine glutinous rice and enough water to cover.
  2. Soak for at at least 6 hours or overnight for best results.
  3. In a colander, drain well and transfer into a wide plate.
  4. In a small bowl with warm water, soak shitake mushrooms until softened.
  5. Using hands, squeeze liquid.
  6. Mince.
  7. In a bowl, combine ground pork, water chestnuts, mushrooms, ginger, green onions, garlic, soy sauce, wine, sesame oil, egg, salt and pepper.
  8. Gently stir to combine.
  9. Form meat mixture into balls of about 1-inch diameter.  If meat mixture is too soft to shape or roll in rice, freeze for about 10 to 15 minutes to firm up.
  10. Gently roll each ball in rice to fully coat, pressing rice onto meat.
  11.  Line a steamer with wax paper or Chinese cabbage leaves.
  12. Arrange rice-coated meatballs in a single layer on steamer at about ½ inch apart.
  13. Steam for about 20 to 30 minutes or until rice and meat are cooked through.
  14. Serve with dipping sauce.

Serves:  Makes 2 dozens

Source: kawalingpinoy.com/chinese-pearl-balls

Gyuniku Teriyaki Beef Skewers

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When these Teriyaki Skewers are sizzling on your grill, the aroma will make everyone around you stop what they’re doing and come for a taste.

Ingredients:

  • 1-1/2 lb boneless, beef top sirloin, about 1-inch thick
  • 1/2 c teriyaki marinade & sauce
  • 2 Tab sugar
  • 2 tsp cornstarch
  • 2 Tab vegetable oil
  • parsley – chopped
  • sesame seeds
  • short skewers

Directions:

  1. Soak skewers in water for 30 minutes
  2. Cut beef across grain into 1/2-inch thick strips, then into 1-inch squares.  If you’re having trouble slicing the steak thin, plate it in the freezer for 10 minutes before hand to make slicing easier.
  3. Combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves.
  4. Remove 3 Tbsp. of mixture and pour over beef in large plastic food storage bag.
  5. Press air out of bag; close top securely.
  6. Turn bag over several times to coat pieces well.
  7. Marinate 15 minutes
  8. .Meanwhile, add enough water to remaining teriyaki sauce mixture to measure 2/3 cup.
  9. Blend in cornstarch.
  10. Heat and stir until thickened
  11. Skewer 3 – 4 beef cubes on each skewer.
  12. Grease the grate of the broiler/wire rack (or oven-safe cooling rack) to avoid the meat sticking on the grate.
  13. Place the skewers on top.
  14. Set the broiler to high and wait until the heating elements are hot.
  15. Broil for 3 minutes.
  16. Once one side has browned, turn over and grill until barely cooked through to the center.
  17. Baste with some sauce and lightly grill once more.
  18. Continue to broil for 2-3 minutes to caramelize the sauce.
  19. Sprinkle with chopped parsley and sesame seeds.

Servings: 15-20 skewers

Source: A riff onKikkoman

Yaki Tori Chicken

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Marinade in a savory sweet sauce, these chicken and scallion skewers (Negima) are hard to resist! It’s great for grilling outdoor or under the broiler.

Ingredients:

  • 1 lb boneless skinless chicken thighs or chicken tenders (at room temperature)
  • 9 green onions/scallions
  • neutral flavor oil
  • 1/2 c soy sauce
  • 1/2 c mirin (sweet cooking rice wine)
  • 1/4 c sake
  • 1/4 c water
  • 2 tsp brown sugar (packed)
  • short bamboo skewers

Directions:

  1. Soak bamboo skewers in water for 30 minutes.
  2. In a small saucepan, add the mirin, soy sauce, sake, water, brown sugar, and the green part of 1 scallion.
  3. Bring it to a boil over high heat.
  4. Once boiling, reduce the heat to low and simmer, uncovered, until the liquid is reduced by half. It will take about 30 minutes. The sauce will be thicker and glossy.
  5. Let it cool to room temperature before using.
  6. Reserve 1/3 of the sauce in a small bowl for final coating.  (If the sauce for final coating came in contact with the raw chicken, you have to need to boil the sauce again to avoid contamination.)
  7. Cut the chicken into 1/2 thick, 1 in square chunks.
  8. Season with salt.
  9. Cut the white and light green part of scallions into 1 inch pieces.
  10. On a flat work surface, fold each slice of chicken in half.
  11. Insert skewer into chicken at 45 degrees angle, and press down on the skewer to pierce thorough the center.
  12. Alternate each chicken slice with a piece of scallion lined up perpendicular to the skewer. Each skewer will hold about 4 chicken slices and 3 scallion pieces.
  13. Grease the grate of the broiler/wire rack (or oven-safe cooling rack) to avoid the chicken sticking on the grate.
  14. Place the skewers on top.
  15. Set the broiler to high and wait until the heating elements are hot.
  16. Broil for 6 minutes.
  17. Once one side has browned, turn over and grill until cooked through to the center.
  18. Baste with some sauce and lightly grill once more.
  19. Continue to broil for 3-4 minutes to caramelize the sauce.
  20. Transfer the skewers to a serving plate and brush the chicken on top with the reserved sauce (with a clean brush).

Serves:   11 – 12 skewers

Source:  Just One Cookbook

Korean Steak Tartare

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The combination of crisp Asian pear and toasted sesame oil gives this stalwart a modern twist.

Ingredients:

  • 1 Asian pear, cored, quartered
  • 1 1/4 tsp fresh lemon juice, divided
  • 2 Tab finely chopped scallions
  • 2 Tab reduced-sodium soy sauce
  • 2 tsp toasted sesame seeds, divided
  • 1 1/2 tsp toasted sesame oil
  • 1 garlic clove, finely grated
  • 1/8 tsp freshly ground black pepper
  • 8 oz filet mignon, cut into very small cubes (about 1/8′)
  • Kosher salt
  • 2′ pieces of chivesDirections:
  1. Peel 1 pear quarter.
  2. Cut into very small cubes (about 1/8″).
  3. Place in a small bowl and toss with 1/4 tsp. lemon juice.
  4. Cut remaining pear quarters into thin slices.
  5. Place in a medium bowl and toss with remaining 1 tsp. lemon juice.
  6. Whisk scallions, soy sauce, 1 tsp. sesame seeds, sesame oil, garlic, and pepper in a medium bowl.
  7. Add filet mignon and pear cubes and gently toss until just combined.
  8. Season to taste with salt.
  9. Neatly spoon tartare over pear slices.
  10. Sprinkle with remaining 1 tsp. sesame seeds and garnish with chives.

Serves: 12

Source: Epicurus

Korean Barbecue Beef Skewers

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These Korean Barbecue Beef Skewers are made with a super simple marinade and grilled or broiled to perfection with that classic Korean Barbecue-inspired flavor!

Ingredients:

  • 4 small 3 oz. lean sirloin steaks (12 oz)
  • 1 small onion, finely diced
  • 1/3 c low sodium soy sauce
  • 1/3 c brown sugar
  • 1 Tab sesame seeds
  • 2 tsp sesame oil
  • 4 cloves garlic, pressed or finely diced
  • 1 Tab freshly grated ginger (use 2 teaspoons powdered ginger, if desired)
  • 1 tsp sriracha (or less, if serving to children)
  • 2 Tab honey
  • salt and pepper (if desired)
  • red pepper flakes, sesame seeds, and sliced green onions for garnish (optional)

Instructions:

  1. Soak wooden skewers in water.
  2. Pound the steaks with a meat tenderizer mallet gently until about half an inch thick.
  3. Slice the steaks lengthwise into long strips about 1.5 inches wide.
  4. Thread the steak strips onto metal or wooden skewers (about 2-3 strips per skewer, to make 6 skewers).
  5. Set aside.
  6. In a large, shallow baking dish or container combine the onion, soy sauce, brown sugar, sesame seeds, sesame oil, garlic, ginger, sriracha, honey, and salt and pepper.
  7. Whisk until well combined.
  8. Place the beef skewers in the marinade.
  9. Turn the skewers in the marinade until well coated.
  10. Cover with plastic wrap or a lid and refrigerate for two hours or overnight.
  11. When ready to grill, place the beef skewers on a hot grill or griddle (outdoors or indoors) for no more than 5 minutes per side (it usually takes 5 minutes for the first side and then 3-4 minutes for the second side.
  12. Remove from the grill or griddle and let rest under foil for 5 minutes before serving.

Serves:  Makes 6 skewers

Source:  The Busy Baker

Shrimp salad-stuffed tomatoes

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This classic salad can be served as an entree or an appetizer or a salad.

Ingredients:

  • 1 pound peeled cooked shrimp, (21-25 per pound; thawed if frozen), tails removed, chopped
  • 1 stalk celery, finely diced
  • 1/4 c minced fresh basil
  • 10 Kalamata olives, pitted and finely chopped
  • 1 medium shallot, minced
  • 2 Tab mayonnaise
  • 1 Tab white-wine vinegar
  • Pinch of freshly ground pepper
  • 4 large ripe tomatoes, cored

Directions:

  1. Combine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl.
  2. Stir to combine.
  3. Carefully hollow out the inside of each tomato using a melon baller or small spoon; reserve the scooped tomato for another use .
  4. Place tomatoes upside down on a paper towel to drain.
  5. Refrigerate filling and tomatoes until ready to serve.
  6. To serve, fill each tomato with a generous 1/2 cup of the shrimp salad.

Serves:  4

Source:  Fitness

Villa Park Women’s League – GOURMET – March 15, 2014

Onion Tarts by Lisa Pretty

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Slowly cooking sweet onions until golden creates a sophisticated filling between the flaky puff pastry crust and the smooth Gruyère and Parmesan cheese topping.  A splash of balsamic vinegar is a great finishing touch.  Think about doubling the recipe because a box of puff pastry has two sheets and you could freeze one tart.

Ingredients:

  • 2 Tab vegetable oil
  • 1 large sweet onion, thinly sliced
  • 2 Tab flour
  • 1/2 of a 17.3-ounce package puff pastry sheets, thawed overnight in the fridge
  • 1 1/2 cup shredded Gruyère cheese or Swiss cheese (about 6 ounces)
  • 1/2 lb bacon, diced and cooked
  • 1 Tab chives, chopped
  • balsamic vinegar (optional)

Directions:

  1. Heat the oven to 400°.
  2. Line a baking sheet with parchment paper.
  3. Heat the oil in a 12-inch skillet over medium heat.
  4. Add the onion and cook for 15 minutes or until well browned, stirring often.
  5. Remove the skillet from the heat and let cool to room temperature.
  6. Sprinkle the work surface with flour.
  7. Unfold the pastry sheet on the work surface.
  8. Roll the pastry sheet into a 12-inch square. Place the pastry onto the baking sheet.
  9. Brush the edges of the pastry with water.
  10. Fold over the edges 1/2 inch on all sides.
  11. Crimp with a fork to form a rim.
  12. Prick the center of the pastry thoroughly with a fork.
  13. Spread the onion mixture on the pastry to the rim.
  14. Sprinkle with bacon, then the cheeses and chives.
  15. Bake for 20 minutes or until the pastry is golden brown.
  16. Let the pastry cool on the baking sheet on a wire rack for 5 minutes.
  17. Cut into 2×2-inch rectangles.
  18. Serve warm.

Serves:  12

Source:  Based on a recipe from Pretty Smith Winery

Shrimp Spring Rolls

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Sesame Ginger salad dressing (store bought) makes a nice dipping sauce.  (Peanut sauce is traditional, but with today’s allergies . . . . . )  Not traditional, but…..make “California” Spring Rolls by adding a slice or two of avocado – yum!

Ingredients:

  • 10 cooked jumbo shrimp cut lengthwise in half, 16-20 count
  • 10 round rice paper wrappers (Spring roll wrappers work too, but they are smaller in size a a little thicker.)
  • 10 Boston lettuce leaves or red leaf, thick stem ends removed, cut in half (or spinach, stems removed)
  • 6 ounces thin rice noodles (optional)
  • 1 c carrots shredded
  • 1 c red cabbage thinly shredded
  • 1 c bean sprouts fresh
  • 12 green onions, julienned

Directions:

  1. Boil the dried rice noodles until tender but not mushy, about 6 minutes, or according to package directions.
  2. Drain and cool with cold water, refrigerate until ready to use.
  3. Fill a pie dish or large bowl with water, large enough to hold the piece of rice paper.
  4. Set a damp dish towel on a cutting board.
  5. Immerse one rice paper sheet into the water for 15 to 20 seconds.
  6. Remove, shaking off excess water and lay flat on the dampened cloth.
  7. The paper may still seem stiff, however, it will become pliable as you build each roll.
  8. Lay one piece of lettuce over the bottom third of the rice paper.
  9. On the lettuce, place 2 to 3 tablespoon of noodles, 1 tablespoon of carrots, 1 tablespoon of cabbage, and a few bean sprouts.
  10. Roll up the paper halfway into a cylinder.
  11. Fold the sides in an envelope pattern.
  12. Lay 2 shrimp halves, cut side down, along the crease.
  13. Place a few cilantro and mint leaves next to the shrimp.
  14. Keep rolling the paper into a tight cylinder to seal.
  15. Repeat with remaining wrappers.
  16. Store with seam side down.
  17. Slice in half on the diagonal for a manageable hors d’oeuvre

Servings: 10 rolls

Source:  Forgot to note, sorry.

Shrimp Lettuce Wraps

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If you’re looking for a deliciously different shrimp dish, try making up a platter of these Thai Shrimp Mini Lettuce Wraps! These bite-size wraps are great party finger food (great with beer, as well as wine and cocktails), or make up a batch as an entree for dinner. Based on the traditional Thai appetizer ‘Miang Kum’ this fresh Thai appetizer is sure to be a hit.

Ingredients:

  • 1 (packed) cup cooked baby shrimp
  • 1 head romaine lettuce (or 1 package prepared romaine lettuce leaves)
  • 1/3 c dry shredded unsweetened coconut (baking type)
  • 1/3 c dry roasted peanuts (ground or finely chopped)
  • 2 green onions (sliced up very finely)
  • 2 cloves garlic (minced or pressed)
  • 2 tsp ginger, grated
  • 1 fresh red chili (minced, or 1/4 to 1/2 tsp dried crushed chili)
  • 1/2 tsp chili powder
  • 1/4 tsp sugar
  • 1 Tab fish sauce (available in the Asian section of your supermarket, or at Asian stores)
  • 3 Tab coconut milk
  • 1/2 to 1 fresh lime (sliced into wedges)
  • 1/3 cup fresh coriander (cilantro)

Directions:

  1. Place coconut in a dry wok or frying pan set over medium-high heat.
  2. ‘Dry-fry’ it by stirring continually until it turns light golden-brown and is fragrant.
  3. Immediately transfer your toasted coconut to a bowl and set aside to cool.
  4. Whether you’re using fresh or frozen baby shrimp, make sure they are well drained (gently squeeze out any excess water with your hands). If using larger shrimp, chop them up small.
  5. Place shrimp in a mixing bowl.
  6. Add most of the ground or finely chopped peanuts to the mixing bowl, reserving 1 tablespoon for garnish.
  7. Now add the green onions, garlic, ginger, chili, chili powder, sugar, and fish sauce.
  8. Stir or toss everything together well in the bowl.
  9. Add the coconut milk and gently stir again.
  10. Finally, add the toasted coconut, reserving 1 tablespoon for garnish.
  11. Stir again.
  12. Taste-test this mixture – you should taste a combination of spicy and salty, plus a hint of sweetness (there will also be a slightly sour note later when the lime juice is added). If you’d like it saltier, add a
    little more fish sauce. If too sour for your taste, add a little more sugar. If you prefer more coconut flavor, add 1 more tablespoon coconut milk (don’t add too much, though, or it will soak through the
    lettuce leaves – you want a sandwich spread like consistency).
  13. To assemble the appetizer, chop off the tops of 10-12 romaine lettuce leaves (3 to 4-inch pieces) and set on a platter.
  14. Scoop 1 heaping tablespoon of the shrimp mixture onto each leaf.
  15. Now top each one with a sprinkling of the reserved ground peanuts and toasted coconut.
  16. Add a final sprinkling of fresh coriander, and serve with the lime wedges (set these in a small pile in the middle of the platter).
  17. When ready to eat, squeeze some lime over the shrimp mixture, then wrap up and enjoy a bite-size explosion of Thai flavors!

Serves:  Makes 10 – 12

Source:  The Spruce Eats

Rice Krispies Cheese Crisps

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These easy cheesy bites are a great appetizer for parties.  You can use pre-grated cheese but if you grate your own it will melt better.  And for goodness sake, use up all the various odd bits of cheese – more fun!

Ingredients:

  • 2 sticks butter, softened  (1 cup)
  • 2 c all-purpose flour
  • 3 c grated sharp cheddar cheese (3/4 pound)
  • 2 c puffed rice cereal (like Rice Krispies)
  • 1/2 tsp ground red pepper

Directions::

  1. Preheat oven to 325°
  2. Line baking sheets with baking parchment or silicone lined baking mat
  3. Mix butter, flour, red pepper with a mixer
  4. Add cheese.
  5. .Mix in cereal with your hands (clean hands), or a spoon.
  6. Form into small balls, approximately 1-inch in diameter.
  7. Placed on lined baking sheets about 1-inch apart.
  8. Flatten each ball slightly with a fork that has been dipped in water.
  9. Bake at 325°for 12-14 minutes, or until lightly browned.

Serves:  Forgot to count.

Source:  She Wears Many Hats