Appetizers and dishes from the sea!
SEAFOOD
GARLIC BUTTER SHRIMP
2 lbs. shrimp
1 stick butter
2 tbsp. minced garlic (add more or less to taste)
Melt butter in deep fry pan. Add garlic. Add peeled and deveined shrimp (i toss in frozen, precooked shrimp for easy peasy prep!) Let simmer until shrimp is pink or heated through. Remove from heat and serve either alone with toothpicks, skewered with other tasty treats such as cooked vegetables, in pasta with a garlic alfredo sauce, or any way your heart desires!
SHRIMP COCKTAIL
12 Jumbo uncooked shrimp
1 Lemon
1/2 tsp salt
1 Cup Ketchup
2 Tbsp. Horseradish
1/2 Tsp. Worcestershire sauce
1/2 tsp. Hot sauce
Fill a large saucepan with water. Add salt and squeeze 1/2 lemon juice into water. Bring to a boil. Add shrimp. Boil for 4 minutes. Remove shrimp immediately and place in ice bath to cool quickly. Drain after 10 minutes and pat dry. Remove shell, but leave tail on. De-vein.
In a medium bowl, combine ketchup, pinch of salt, 1/2 lemon juice, horseradish, worcestershire sauce, and hot sauce. Divide cocktail sauce among serving cups... (I like to use Martini glasses, as the shrimp will hang prettily on the rim). Hang shrimp on rims and serve!
SCALLOPS WRAPPED IN BACON
2 Lbs. Sea Scallops
1 lb. regular cut Bacon
1/4 c. Maple Syrup
2 Tbsp. Soy Sauce
1/4 tsp Garlic Powder
Toothpicks
Cooking Spray
Combine maple syrup, soy sauce, garlic powder in bowl. Add a dash of salt and pepper. Wrap each scallop with 1/2 slice of bacon and secure with toothpick. Place scallops with bacon on baking tray that has been sprayed. Brush mixture onto bacon wrapped scallops and broil until scallops are cooked through (approximately 12 minutes).
LANGOSTINOS
1 Package frozen, cooked Langostinos
2 c. Italian flavored breadcrumbs
1/2 stick butter
Thaw Langostinos in cold water bath. In a medium bowl, combine breadcrumbs and melted butter. Place Langostinos in a casserole dish and cover with breadcrumb mixture. Heat in oven at 350 until heated through (10 minutes).
OR
Just pour melted butter over thawed Langostinos!
LOBSTER
If cooking live lobsters, they are best cooked the day of purchase. Keep in refrigerator until ready to boil.
Fill large pot 3/4 full with water (large enough to hold lobster and keep it covered with water)
Bring water to rolling boil. Drop lobsters into water and cover pot with lid. Reduce heat to medium. Boil for approximately 15 minutes. Use much care to remove lobsters from boiling water when done, using tongs. Serve with melted butter.
STUFFED LOBSTER
2 c. Italian flavored breadcrumbs
1/2 c. diced Mushrooms
4 tbsp. Melted butter
Mix together breadcrumbs, mushrooms and melted butter. Slowly add water until stuffing sticks together.
Lay hot, cooked lobsters on back and cut down the center of the body. Place stuffing into the open cavity. Bake in 350 oven for approximately 10 minutes to heat through.
SIMPLE SEAFOOD CASSEROLE
2 Lbs. seafood: Bake, boil or broil seafood as desired. Use one or several types of seafoods , such as crabmeat, lobster, scallops and shrimp. (If purchased precooked, thaw if frozen)
1 c. Crushed Ritz Crackers
1/2 c. Melted Butter
1/4 C. Parmesan Cheese
1 Lemon
Salt & Pepper
1 tsp. Minced garlic
Arrange single layer of seafood in casserole dish
Mix together crackers, butter, garlic. Sprinkle mixture over seafood. Squeeze juice of lemon over cracker covered seafood. Sprinkle parmesan cheese over top. Salt and Pepper to taste.
Cover dish with foil. Bake at 325 for 25 minutes. Remove foil. Broil for 3 minutes. Serve.
Skewers make for easy handling, pleasant serving appearance and keep hands off the food!
APPETIZERS and Dishes from the Land
MEAT
KIELBASA
Sweet and Sour Crockpot
1 Jar Grape Jelly
1 Jar Bar-B-Que Sauce
1 Large or 2 small Kielbasa
Cut Kielbasa into 1/2 " Slices and place in crockpot
Add Jelly and Bar-B-Que Sauce and mix well
Heat Crock pot on low for 2-3 hours. (Can also be placed in Casserole dish, covered and baked at 350 for 45 minutes)
Plain Boiled Kielbasa
Place kielbasa in large pot of water. Bring to boil. Turn down heat and simmer 5-10 minutes. Remove from water and slice as desired.
MINI HOT DOG ROLLS
2 cans refrigerated Crescent Rolls
48 Cocktail Wieners
Preheat oven to 375 degrees
Unroll cold dough, and slice each triangle into 3 smaller triangles
Wrap each mini dog in dough by rolling it from wide end to point. Place on ungreased cookie sheet with point down. Bake until golden brown 12-15 minutes. Serve hot.
COCKTAIL MEATBALLS
2 lbs. lean Ground Beef
1 small onion grated
1/2 Green pepper diced small
1 tbsp. minced garlic
2 eggs
1 c. Italian Flavored Breadcrumbs
1 tsp each Salt & Pepper
1/2 c. Ketchup
2 Tbsp. Mustard
4 Tbsp. Brown Sugar
Preheat oven to 425 degrees
Combine in bowl: beef, onion, pepper, garlic, eggs, salt, pepper, and breadcrumbs. Mix well with hands. Roll mixture into 1-1/2" Co meatballs. Place as single layer in baking dish. In small bowl, combine ketchup, mustard and brown sugar. Brush mixture onto meatballs. Bake until cooked through, approximately 15 minutes.
EASY SAUCEY MEATBALLS
1 Bag Frozen Italian Meatballs
1 Jar Spaghetti Sauce
Place Sauce and Meatballs in saucepan. Heat on low-medium heat until heated through.
STEAK
Endless options! Get out the grill!
Prepare steak for even cooking by bringing to room temperature right before cooking. Leave out on counter for 30 minutes.
A meat thermometer will ensure proper cooking
RARE: 120 - 130 degrees (5 then 3 minutes per side) Red in middle
MEDIUM-RARE: 130 - 135 degrees (5 then 4 minutes per side) Pink with red in middle
MEDIUM; 140 - 150 degrees (6 then 4 minutes per side) Light pink in middle
MEDIUM-WELL: 155 - 165 degrees ( 7 then 5 minutes per side) Hint of pink in middle
WELL DONE: 170 degrees (12 then 10 minutes per side) No pink in middle
Let steak rest for a few minutes after removing from cook source, as it will continue to cook a tad more.
Serve as is, or sliced for skewers. Add vegetables either way! Steak sauce can be used while cooking, or as a side dish for dipping! Gravy can also be prepared to enhance the flavors of the meal!
CHICKEN WINGS
GARLIC Chicken Wings
2-3 Lbs. chicken wings
1 Bottle soy sauce
4 teaspoons ginger
2 tablespoons minced garlic
1 gallon ziplock bag
Place all ingredients in ziplock bag (use 2 if necessary). Zip tight and mix well. Leave in fridge to marinate for 4-6 hours.
Preheat oven to 325 degrees. Dump contents of Ziplock bags into a baking dish. Bake until wings are cooked thoroughly. (approximately 1 hour).
HONEY BAR-B-QUE Chicken Wings
2-3 Lbs. chicken wings
1/2 c. flour
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1/2 tsp chili powder
Cooking spray
Sauce:
1 c. Bar-B-Que Sauce
1/2 c. Honey
4 Tbsp. Butter
1/2 Tsp. Garlic Powder
2 Tbs. Hot Sauce
Preheat oven to 425. Line baking tray with foil and spray with non-stick cooking spray
In a bowl, mix flour, salt, pepper, garlic powder and chili powder. Dip washed and dried chicken wings into mixture and place on tray. in single layer. Bake 20 minutes, Turn wings over and bake another 20 minutes, until cooked through.
While wings are baking, mix together Bar-B-Que Sauce, Honey, Melted butter , Garlic powder and Hot sauce. After wings are thoroughly baked, dip wings in sauce, return to baking tray, and bake for another 5 minutes.
HONEY GLAZED Chicken Wings
2-3 Lbs Chicken Wings
1/2 tsp each Salt and Pepper
1 c. Honey
1/2 c. Soy Sauce
2 Tbsp. Vegetable Oil
1 Tbsp. Minced Garlic
1/4 Tsp. Cayenne pepper
Heat oven to 350 degrees. Place chicken wings in a casserole dish previously sprayed with non-stick cooking spray. Mix remaining ingredients, then pour over wings. Bake until chicken is cooked thoroughly, approximately 1 hour.
DEVILED EGGS
6 Eggs
1/4 c. Mayonnaise
2 Tsp. Mustard
Salt & Pepper to taste
Paprika for garnish
Hard boil eggs: Place in large saucepan and cover with water. Bring to a slowly rolling boil and let cook for 10 more minutes. Place cooked eggs into cold water, then peel. Prepare eggs. Slice each egg in half, the long way. Scoop cooked yolk and put into a bowl. Place egg whites on a tray, flat side up. Crush egg yolks with a fork. Add mayonnaise, mustard, salt & pepper, then mix together. Scoop spoonfuls of mixture into each egg cavity. Sprinkle lightly with paprika.
STUFFED MUSHROOMS
1 Package whole, white mushrooms
2 c. Italian flavored breadcrumbs
1/2 small onion, diced
1/2 stick butter, melted
1/2 c. Cooked, Chopped seafood of choice, if desired
Preheat Oven to 375 degrees
Wash and dry mushrooms. Remove Stems from Cap. Place caps in a baking dish, cavity up. Combine breadcrumbs, onion, butter and if desired, seafood bits. Add water by the tablespoonful until mixture sticks together. Scoop mixture by the teaspoonful and stuff gently into mushroom caps, mounding the stuffing on top of the mushroom. Bake until mushrooms brown and soften, approximately 20 minutes
SNACK ON!
Basic Appetizers
Don't forget to prepare healthy snack options to graze on as the clock ticks toward midnight! Arrange a platter of fresh vegetables with color in mind! An array of enticing dips to go along side of your gorgeous arrangement will be sure to please every guest! Fruit can be placed in a beautiful display as well, with fun yogurt dips to accompany them! If you want to get really fancy, rent a chocolate fountain, place your fruit around it with long skewers and plenty of napkins!
I won't go into the vast variety of chips and dips that are our personal go-to munchies, but keeping a few bags on hand will make for a quick refill when the bowls empty! Place in various areas of the room, so that a passerby can just scoop or dip on the fly! You might want to add varieties of popcorn to your munchie display!
Seeds and nuts are healthy options and enjoyed as well!
Dessert foods can be prepared or purchased. Think color and variety! Place on a separate table, along with small plates, napkins and silverware! Choosing bite sized morsels will make for easy serving!