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Posts Tagged ‘appertizer’

I made crab dip before, but I wasn’t quite happy with the taste– I was trying to replicate the baked crab dip at Horatio’s (A restaurant in San Leandro that has famous crab dip) but it tasted too tangy to me. Well, crab season is here again so I’m fine tuning the recipe. It’s much closer to Horatio’s and way better than my previous versions. This will be on my winter party food list when crab is in season. Yes, a keeper 🙂

Baked Dungeness Crab Dip

Baked Dungeness Crab Dip

Baked Dungeness Crab Dip (makes 1 appertizer serving)

Ingredients:

1 cooked Dungeness crab– pick out the meat
2 tbsp butter
1 clove garlic– chopped
1/2 cup onion– thinly sliced
2 stalks green onion– chopped
3/4 cup freshly shredded asiago cheese
1/4 cup freshly shredded Parmesan cheese

1/2 cup shredded mozzarella cheese, plus extra

1 small container sour cream
2 tbsp mayonnaise

Seasoning to taste:
1/2 tbsp sugar
1 tsp salt
1/4 tsp fresh ground pepper
1 tsp spicy mustard
1/4 tsp garlic powder

Method:

  1. Melt butter in a sauce pan, sauté garlic and onion for a few minutes. Set aside to cool slightly.
  2. Add all ingredients and sautéed onion in a mixing bowl. Mix with a spoon to combine. Pour mixture into a 9″ pie dish. Smooth the surface and sprinkle extra mozzarella cheese on top. Bake at 375 F for 15-20 minutes, until it’s bubbly and the top crust is golden brown. Serve hot with sliced bread or crackers.

Regina’s Note:

  • Crab: Dungeness crab meat taste better than canned crab meat. Picking the meat out takes some time but can be done 1-2 days ahead and kept chilled in fridge. For adventurous eaters, creamy yellowish crab brain inside the body shell (scoop out with a spoon and put in a separate container and keep chilled) can also be added for more flavor. When sautéing onion, add this creamy goodness to sauce pan and cook until the oil starts separating, stirring at all times. This will take a few minutes.
  • Mozzarella cheese: add more mozzarella cheese if you want more cheese stringy look, but not too much as it will change the texture of the dip.
  • Flavor: sugar is added to help bring out the sweetness of the crab meat, so it has a sweet taste along with savory. Do not add too much salt or the flavor will change.

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Yes, century eggs! The egg white part looks like clear brown jelly sometimes with needle marks like snowflakes, and it tastes like harden jelly, a bit rubbery with a very mild flavor. The  greyish yolk, however, carries a pungent smell and more flavorful. Sometimes the yolk is a bit soft in the center, as you slice through the gooey yolk will stick to the knife. For preserved eggs, I like salted eggs better than century eggs. However, one time when I tried this cold appetizer at a Hunan restaurant and I fell in love with it. It is quite easy to make. The combination of roasted peppers (sweet and spicy) and century eggs blends pretty well; a great side dish to go with just a bowl of steam rice. If you can take spicy foods and century eggs, try it out.

Roasted Peppers with Century Eggs 燒椒皮蛋

Roasted Peppers with Century Eggs 燒椒皮蛋

Roasted Peppers with Century Eggs 燒椒皮蛋 Recipe

Ingredients:

2 red bell peppers
6 fresh jalapeno peppers
2 century eggs

seasoning:
1 tbsp black rice vinegar
2 tbsp soy sauce
1 tsp sesame oil
1 tsp peppercorn oil 花椒油

Method:

  1. Cut bell peppers in half, remove stems and seeds. Drizzle with little oil and roast in the oven at 375°F for about 30 minutes. Cool then peel off the skin. Cut into strips.
  2. Fire roast jalapeno peppers directly on top of flame until the skin turn black completely. I always put jalapeno peppers on a skewer, and roast them directly on the flame on my gas stove top. At first the skin will make little crackling sound then it will start blacken, but hardly any smoke.  When the peppers are blackened, remove from flame and cover them with a paper towel for a couple of minutes. Use the paper towel to rub off the blackened skin and remove the seeds. Cut into strips.
  3. For century eggs, remove the shells and cut into thin wedges.
  4. Put bell peppers, jalapeno peppers, century eggs and seasoning a bowl. Toss gently to mix the flavor well. Serve immediately. Do not mix in seasoning if serving the dish later as it will becomes watery.

Regina’s Note:

  • Only mix in seasoning a few minutes before serving or the dish will get watery the longer it sits in the seasoning sauce.

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This is a very easy, refreshing side dish to accompany any heavy flavored meat dishes. I like to use mini Persian cucumber, because its skin is not as thick as regular American cucumber. If you can’t find Persian cucumber, English cucumber works fine as well. Also, you can marinate the cucumbers for several days, but toss in soy sauce and other seasoning before serving.

Cucumber Appertizer

Cucumber Appertizer

Cucumber Appertizer Recipe

Ingredients:
6 Persian cucumbers
2 cloves garlic– chopped
2 tbsp rice vinegar
2 tbsp sugar
pinch of salt

2 tbsp thick soy sauce– see note below
1 tbsp sesame oil
1 red hot pepper– chopped

Method:

  1. Remove both ends of cucumbers, cut into 1 inch length, then crush with the side of a knife to break open, remove the core.
  2. Put cucumber, garlic, vinegar, sugar and salt in a bowl. Stir around until sugar dissolves. Cover and marinate for at least 4 hours in the fridge (This can be done several days ahead– if planning for longer marinating time, use less vinegar and sugar)
  3. When it’s ready to serve, drain the cucumber and toss it with remaining ingredients. Serve at cold or room temperature.

Regina’s Note:

  • Cucumber: Choose cucumber that has thinner skin and smaller core, such Persian cucumber, Japanese cucumber or Hot House English cucumber. Pick a good firm cucumber and avoid those are slightly softer on both ends.
  • Thick soy sauce: This Taiwanese style thick soy sauce can be found in Asian grocery stores that carry Taiwanese products. I like to use thick soy sauce for this dish because the soy sauce is not thin as regular soy sauce, less chance for diluting and more flavorful.

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Guacamole (bottom) and salsa(top right) is always served with tortilla chips

Guacamole (bottom) and salsa(top right) is always served with tortilla chips

My family loves avocados and of course guacamole too. This is a basic guacamole recipe. However, feel free to add tomatoes, onion, jalapeno peppers, cilantro, drizzle of lime juice (to prevent it from oxidizing and turning brown color) etc. I make this dip many times for gathering. It’s so easy to make– all you do is season and mix it up. Ordering guacamole from a restaurant is expensive, but if you make it yourself I guarantee it will be cheaper and taste much better.

Ingredients:
4 ripe large avocados (I preferred Hass avocados)
1 clove garlic– finely chopped
pinch of salt
tiny pinch of ground cumin

Method:

Cut avocados into halves, remove seed and scoop out the flesh into a bowl. Add garlic, salt and ground cumin, use a fork to mash up to desired chunkiness. Eat with tortilla chips or as a spread for bread, burger or sandwich.

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