The CookMobile » Appetizers

Nilasing na Hipon (Drunken Shrimp)

Lalaine — Wed, 19 May 2010 03:01:53 +0000

No worries…there is not enough alcohol in the dish to result to wild dancing on tables or non-stop singing of “don’t you wish your girlfriend is hot like me”!

Makes 4 Servings

Ingredients

1 lb shrimp, head on
1/2 cup whiskey or gin
1 tbsp salt
1 tsp pepper
1 cup all-purpose flour
vegetable oil

Procedure

Trim tendrils of shrimps with scissors. Wash and drain.

In a bowl, combine shrimp, whiskey (or gin), salt and pepper. Marinate shrimps for about 30 minutes and then drain well. Toss and dredge marinated shrimp in flour to coat evenly.

In a pan, heat oil over medium-high heat. In batches and without overcrowding pan, deep-fry flour-coated shrimps until crispy. Remove with a slotted spoon and drain on paper towels. Serve with spicy vinegar dip.

Spicy Vinegar Dip

1 cup white vinegar
3 to 4 cloves garlic, peeled and minced
1/2 onion, peeled and finely chopped
1/8 tsp freshly-ground pepper
1/4 tsp salt

Combine ingredients and allow flavors to marry for a few minutes before using.

Fish and Seafood Recipes in The CookMobile Archive:

Deep-Fried Mussels

Yellowtail Tuna Burger

Cream Cheese Wontons

Lalaine — Thu, 31 Dec 2009 01:44:04 +0000

“People are so worried about what they eat between Christmas and the New Year, but they really should be worried about what they eat between the New Year and Christmas”.

So, hey yeah! let’s bring on the cocktails…hic…and the appetizers…burp! Happy New Year everyone! May the coming year be better than the others.

Ingredients

8 oz cream cheese, softened
1 pkg wonton wrappers
oil for deep-frying

Procedure

Separate wonton wrappers into individual sheets. In the center of each wrapper, drop a teaspoon of cream cheese.

Moisten edges with water. Raise all four points of the wonton square around cheese cheese, gather the two facing sides and pinch, then gather the other two facing sides and pinch to completely seal filling. Repeat procedure with the remaining wrappers.

In a large, heavy bottomed pan, heat oil sufficient to cover the wontons.

Gently drop wontons into hot oil and fry until golden and crisp, turning once. Remove with a slotted spoon and drain on paper towels. Serve immediately with sweet and sour or plum sauce.

You can take these cream cheese wonton appetizers up a notch with these suggested variations below. Enjoy!

8 oz cream cheese, softened
1/2 cup water chestnuts, finely chopped
1 tbsp green onions, finely chopped

8 oz cream cheese, softened
1/2 cup smoked salmon, finely chopped
1 tbsp fresh dill, finely chopped

8 oz cream cheese
1/2 cup of crumbled crisp bacon
1 tsp horseradish

8 oz cream cheese
1/2 cup of anchovies, minced
1 tbsp red onion, minced
1 tbsp walnuts, finely chopped

8 oz cream cheese
3 oz blue cheese
1 tbsp onions, finely chopped
1 tsp garlic, minced

8 oz cream cheese, softened
1 tbsp chili sauce
2 tbsps capers

8 oz cream cheese, softened
1 tbsp pimientos, finely chopped
1 tbsp green olives, finely chopped
1 tbsp walnuts, finely chopped

8 oz cream cheese, softened
2 to 3 jalapenos, seeded and coarsely chopped

8 oz cream cheese, softened
1 cup fresh or canned crab meat, drained and flaked
1/2 tsp.Worcestershire sauce
1/4 tsp Tabasco sauce
1/2 tsp light soy sauce
1 clove garlic, peeled and minced
1 tsp chopped chives
1/4 tsp parsley
1 tsp. salt

8 oz cream cheese, softened
3 oz Roquefort cheese
1/4 cup sundried tomatoes, coarsely chopped
2 tbsps reduced balsamic vinegar

8 oz cream cheese
2 tbsps chives, finely chopped
2 tbsps orange marmalade

8 oz cream cheese, softened
1/2 cup shaved honey ham, chopped
2 tbsps carrots, shredded
1/4 cup cucumber, peeled, seeded and finely chopped
1 tsp italian dressing

8 oz cream cheese
1/2 cup cooked shrimp, peeled and chopped
1 tbsp grated lemon rind
freshly-cracked pepper to taste

Recipes with Asian Flair

Chinese Pearl Balls

Nutella and Banana Wonton Packets

Guacamole

Lalaine — Thu, 24 Sep 2009 09:18:31 +0000

As we are still fresh from the fiery Mexican salsas I posted a few days ago and since I have recently discovered the quest for Homemade Salsas over at Ben’s What’s Cooking blog, I decided to might as well round-up already the salsa recipes taught to me by my dietary staff during our Mexican Independence celebration at work. My assistant, Eva, claimed, as she was preparing it, that this guacamole of hers was going to be the best I’ll ever have and after one dip of my chip, I conceded with pleasure. While most of the versions I was previously introduced to were but indistinguishable variations of green goo, her interpretation was a chunky and spicy combination of a pico de gallo base and silky avocado bits simply bursting with flavor and texture.

The pico de gallo in this guacamole can be chopped and prepared even a day in advance but since avocados unpleasantly alter in color when exposed to air, combine them in just before serving. In preparing her tomatoes, Eva discarded the seeds and pulp as they, she stated, adds unnecessary liquid to the mix. As I’ve said, after one dip of my chip on her special guacamole recipe, I will follow her around the kitchen without question.

Ingredients

3 tomatoes
1 large red onion
1 bunch cilantro, finely chopped
1 jalapeno
juice from 1 lemon
12 avocados
salt and pepper to taste

Procedure

Remove seeds and pulp from tomatoes and then dice. Peel red onion and dice. Chop cilantro finely. Stem, seed and finely chop jalapeno. Combine all in a bowl along with lemon juice.

Halve avocados and remove seeds. Scoop avocado meat with a spoon and then dice. Gently combine with the other ingredients. Season with salt and pepper to taste.

Tips:
1) For best results, serve guacamole as soon as possible. For short storage, place a piece of plastic wrap directly against the surface of the guacamole and keep in an airtight container.
2) Just ripe avocados are what you need for good guacamole. Choose ones that are firm to touch yet pliable. It should bend under pressure but should not feel “squishy”. You can also check for ripeness by shaking the avocado. There should be a slight movement of the seed inside as when the avocado ripens, the seed loosens from the flesh.

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Recipes from Across the Border in The CookMobile Archive:

Chicken, Caramelized Onions and Gouda Quesadilla

Pork Pozole

Chicken, Caramelized Onions and Gouda Quesadilla

Lalaine — Sun, 01 Feb 2009 11:16:47 +0000

What’s up with the up testosterone in the air? I did my weekly grocery shopping today and was suprised by the volume of men who were out from their caves to food shop. And instead of glumly following their wives, they were actively steering shopping carts filled with burgers, hot links and chips! Ohhh, I forgot. Tomorrow is Super Bowl Sunday, the one day our men decide what they eat.

This gooey quesadilla is what I’ll be serving my man and his boys for Sunday’s football carnage. The fillings are substantial to satisfy hefty male appetites and the caramelized onions and melted gouda cheese make it girly enough to enjoy during the female conversations that are sure to issue in my kitchen tomorrow. Enjoy!

Makes 4 Servings

Ingredients

8 flour tortillas
2 large onions, peeled and sliced thinly
2 cups cooked chicken breast, coarsely chopped or shredded
2 cups smoked Gouda cheese, shredded
1 tsp sugar
1/8 tsp salt
olive oil
butter
freshly-cracked pepper
sour cream, optional

Procedure

Over medium high heat, combine butter and olive oil in a wide saute pan. Heat until butter melts and oil mixture sizzles (but not browned). Add onions and stir to coat with oil. Spread out onions in pan and continue to cook for about 10 minutes, stirring occasionally. Sprinkle salt and sugar over onions. Continue to cook onions until browned, around 30 minutes. Lower heat as needed and scrape pan regularly to prevent onions from burning. Remove from heat.

Assemble quesadillas by spreading caramelized onions on one side of 4 flour tortillas. Arrange chopped chicken on top of onions and sprinkle Gouda cheese over whole surface. Top each with the remaing 4 flour tortillas.

Heat a wide skillet and lightly coat with olive oil. Gently lower assembled quesadilla on pan, either one at a time or as space in pan will allow. Cook over medium heat until browned and cheese has almost melted. Using a spatula, flip to brown other side and to completely melt cheese. Remove from heat and slice into four. Sprinkle with freshly-ground pepper. Serve topped with sour cream and an with additional side of caramelized onions.

Other Superbowl Food Ideas in The CookMobile Archive:

Hoisin Chicken Wings

Yellowtail Ahi Tuna Poke Salad

Deep-Fried Mussels

Lumpiang Shanghai

Chinese Pearl Balls

Shallot Toasts with Creme Fraiche and Smoked Salmon

Lumpiang Shanghai

Lalaine — Sun, 28 Dec 2008 03:37:13 +0000

Christmas has come and gone and I am yet to pose one of the most popular mainstay of Filipino food gatherings~a delicious Pinoy version of eggrolls: lumpiang shanghai. I do have a galunggong lumpia recipe available in the archive but although these fish eggrolls are my hands-down favorite, they do not keep as well in the freezer as meat lumpiang shanghai. These type of eggrolls can be stored tightly in ziplock bags and stocked indefinitely in the freezer to have available as a hurried lunch option for the family or as quick appetizer when friends drop a visit.

You can certainly alternate ground pork in place of the ground chicken and have an equally delicious result. I think you will also find that the addition of chopped chinese parsley and a few minced cloves of garlic heightens the flavor and fragrance of these addicting appetizers. Serve them fresh and crunchy from the pan with a dipping side of sweet and sour sauce, lechon sauce or catsup. Enjoy!

Makes 200 Pieces (2-inch lengths)

Ingredients

2 lbs ground chicken
1 large egg, lightly beaten
1 large carrot, peeled and finely grated (around 1 cup)
1 cup water chestnuts, finely chopped
1 cup chinese parsley, finely chopped
3 to 4 cloves fresh garlic, peeled and minced
1 tsp ground black pepper
1 1/2 tsps salt
2 tbsp soy sauce
1 pkg of 50-count lumpia wrapper (eggroll shells)
frying oil (enough to cover eggrolls during frying)

Procedure

In a bowl, combine all ingredients except wrappers.

Separate wrappers into individual sheets. While working on each sheet, cover unused lumpia wrappers with a damp cloth to prevent from drying out.

Spoon about 1 tbsp of meat mixture on the edge of one side of the square wrapper and spread through the whole length of that side. Pull side with filling and roll wrapper into a tight, 1/2-inch diameter log. Seal edge with a dab of water.

Cut lumpiang shanghai logs into four 2-inch long pieces (open ends will seal during the deep-frying).

Heat enough oil in a frying pan until very hot. Deep-fry lumpia rolls until golden brown. Remove from pan and drain on paper towels. Serve with lechon sauce, catsup or sweet and sour sauce.

Chicken and Poultry Recipes in The CookMobile

Kung Pao Chicken

Shrimp Fried Rice

Chinese Pearl Balls

Lalaine — Tue, 21 Oct 2008 04:37:14 +0000

These appetizers are so christened due to how their shell of glutinous rice turns to pearly grains when cooked. These chinese pearl balls are favorite mainstays in dimsum houses but can easily be made at home with a little bit of rolling and…quite a bit of time.

For successful pearl balls, glutinous or “sweet” rice need to soak in water for 5 to 8 hours. The inner filling was my basic recipe for chicken-filled wontons but the couple of modifications here and there I did to the mixture definitely kicked these balls up a notch.

Makes 36 Pearl Balls

Ingredients

1 cup glutinous rice
1 lb chicken or pork, ground
1 green onion, finely chopped
6 dried chinese black mushrooms (shitake)
1/2 cup water chestnuts, finely chopped
1 egg, lightly beaten
1 thumb-sized fresh ginger, peeled and minced
1/2 teaspoon sugar
1 tbsp soy sauce
1/4 tsp pepper

Procedure

Soak glutinous rice in enough water to cover for 5 hours. Drain well and using paper towels, pat grains dry. Set aside.

Reconstitute mushrooms in hot water for 40 minutes to 1 hour. Discard stems and chop the caps finely.

In a bowl, combine all ingredients except the rice. Form around a teaspoonful of meat mixture into 1-inch diameter balls.

Spread rice in a wide dish or in a baking sheet. Roll meat balls, one at a time, in the bed of rice, coating them completely with the grains. Arrange coated balls on a wax-lined sheet. At this stage they can be refrigerated or frozen for later use.

Set up steamer with water. Bring around 1-inch of water into a boil. Arrange balls on a plate that will comfortably fit in steamer, or, alternatively, layer cabbage leaves on steamer rack and arrange pearl balls on top of leaves. Cover and steam until rice and meat are cooked, around 30 minutes. Serve with soy sauce.

Soy Sauce Dipping Sauce

1/2 cup soy sauce
2 tbsps rice wine vinegar
1 tsp sesame oil
1 tsp chili garlic sauce
1 tsp minced scallions
1/4 tsp sugar

Recipes with an Asian Flair in The CookMobile Archive:

Nutella and Banana Wontons

Shrimp and Wonton Soup

Deep-Fried Mussels

Lalaine — Thu, 02 Oct 2008 04:20:44 +0000

I customarily prepare mussels as the gingery mussel soup with fresh spinach that I shared with you a few weeks ago. However, when I saw these already-shelled mussels at our local Asian store a few days ago, I just knew they were an appetizer recipe waiting to happen.

I started the first batch deep-fried with a coating of flour but I found the fried texture still needing a little more crrrr in crunch. Since I used cornstarch with my deep-fried tofu recipe, I thought I might get the same results with the mussels and I was right. With a spicy vinegar dip, these deep-fried mussels were absolutely the perfect accompaniment to my glass of cold beer!

Ingredients

2 lbs shelled mussels
1 cup corn starch
1/4 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
2 to 3 cups frying oil

Procedure

Debeard mussels. Remove any grains or sand that may be embedded in the meat.

In a deep pot, heat frying oil.

Combine cornstarch, salt, pepper and garlic powder. Dredge mussels with mixture a batch at a time.
Deep-fry in batches until golden brown and crispy. Drain excess oil on paper towels. Serve with spicy vinegar dip.

Spicy Vinegar Dip

1 cup vinegar
4 to 5 cloves garlic, minced
1/2 jalapeno or 2 to 3 pieces thai chilies, finely chopped
salt and pepper to taste

Combine all ingredients. Let stand for a few minutes to allow flavors to blend.

Appetizer Recipes in The CookMobile Archive:

Mini Bacon Ranch and Pico de Gallo Pizzas

Hawaiian-Style SpareRibs

Pancetta-Wrapped Scallops

Lalaine — Tue, 19 Aug 2008 08:17:43 +0000

Sometimes, a recipe need not be fastidious. Unquestionably impressive, this pancetta-wrapped scallop recipe has the added advantage of less than ten minutes of cooking time and a very simple blend of seasonings.

A couple of my chicken recipes in the archive have benefited, in flavor and moistness, from wrapping in bacon or in some form of natural fat, so initially, I considered to use the left-over bacon-end from my angus beef burger to pull together these scallop appetizers. But, chicken meat is sturdier and scallops cook before one can blink an eye. As they, like shrimp, become dry and chewy when overdone, I needed something that have a good amount of fat to render and yet, would cook as fast as the scallops. I could have pre-cooked bacon, as suggested by some sources, but I was not willing to handle all that grease while assembling the appetizers. I remembered, though, this rolled pancetta I saw at our nearby Fresh and Easy grocery so I hurriedly drove to the store to pick up a package. This Italian dry cured pork belly that came in very thin slices was just the right “wrap” for my jumbo sea scallops! Yeeyey!

Makes 4 Servings

Ingredients

1 lb jumbo sea scallops, around 8 to 9 pieces
8 to 9 slices of pancetta
1/2 tsp seasoned pepper

Seasoned Pepper (more than enough for the recipe but good to keep on hand as it is excellent with chicken, pork and other seafood)

1/2 tsp dehydrated onion
1/2 tsp dehydrated garlic
1/8 tsp coarsely ground pepper
1/2 tsp dried lemon peel
1/8 tsp kosher salt
1/4 tsp granulated sugar
1/8 tsp paprika

Procedure

Wash scallops well. Pat dry.

Prepare seasoned pepper mix by combining all ingredients.

Sprinkle scallops with seasoned pepper.

Separate pancetta to individual slices. Wrap one slice around center of each scallops. Sprinkle again with seasoned pepper mix.

Arrange wrapped scallops in a baking sheet. Broil at 375 F until pancetta crisp and browns, around 2 to 4 minutes on each side.

Spritz with lemon juice, if desired. Serve immediately.

Appetizer Recipes in The CookMobile Archive:

Hoisin Chicken Wings

Bacon-Ranch and Pico de Gallo Mini Pizzas

Hoisin Chicken Wings

Lalaine — Thu, 07 Aug 2008 01:04:55 +0000

This is another finger-licking good chicken wing recipe that is sure to top your appetizer favorites. Easy to pull together, the marinade prepares in less than five minutes and the chicken cooks in around thirty five. This recipe is so fuss-free, in fact, that I would love to share it with Dhanggit as a fun-fare for her daughter’s upcoming birthday party. We’d like our hostess to enjoy her party too, yes?

There are two ways intense flavor can be attained in this asian-style chicken appetizer recipe. The first option is to marinate chicken for at least 2 hours or overnight for best results, and then regularly baste with sauce while baking on a sheet or while cooking on the grill. The alternative method, which was what I did, is to bake chicken in the marinade and then transfer to a baking sheet to broil for a caramelized appearance that truly invites a first bite, and a second, and a… Delicious!

Makes 4 Servings

Ingredients

2 lbs chicken wings, cut into drummettes and wingettes
1 cup hoisin sauce
1/2 cup honey or light syrup
4 to 5 cloves garlic, peeled and minced
1 thumb-size fresh ginger, peeled and grated
1 tsp green onions, finely chopped
1 tbsp sesame oil
freshly-cracked pepper
salt
toasted sesame seeds

Procedure

Wash and cut chicken wings. Season with pepper to taste. Very lightly season with salt. Arrange wings in a 2 to 3-inch deep baking dish.

Combine honey, hoisin sauce, sesame oil, ginger, and garlic. Pour marinade over chicken, coating wings well with mixture. Cover baking dish with foil.

Bake chicken in a a 375 F oven until juices run clear, around 25 minutes.

Remove chicken from baking dish and drain. Arrange wings, single layer, on a baking sheet. Brush with sauce.

Broil wings until skin is lightly browned and caramelized, around 2 minutes on each side. Watch carefully as they can burn fast!

Sprinkle with toasted sesame seeds. Garnish with chopped green onions. Serve hot or at room temperature.

Recipes with Asian Flair at The CookMobile Archive:

Spinach and Mushroom Stir-Fry

Teriyaki Salmon, Shrimp and Vegetable Kabobs

Mini Bacon Ranch and Pico de Gallo Pizzas

Lalaine — Tue, 29 Jul 2008 05:23:02 +0000

Sunday was my 38th birthday. Traditionally, I would have prepared a couple of dishes and have a mini gathering at home. Not this year, though. I didn’t even cook pancit guisado, which is customarily served on birthdays to signify a long, healthy life. I suppose these past four months of juggling a full-time job, nursing school and household maintenance has taken a toll on my old soul and beat-up body. All I wanted was the gift of ME-time. So on the day of my birthday, I was first in line at my favorite salon for a pedicure and (ouch!) waxing. I then spent the rest of the morning window shopping at the Cerritos Mall. Wow! I can’t believe how resting and calming it was to just walk aimlessly, to walk without a purpose.

At around 2 PM, my daughter asked if she could invite a few of her classmates over. For a good minute, I considered preparing my special pancit guisado for them. Nope. This is ME-day. I need this day to be able to meet the other days.

Actually, my forgoing the noodle dish resulted to more fun for the girls. They had a blast rolling, cutting and assembling the pizzas! If you want a good reminder of aging, surround yourself with five giggling girls. How I envy the optimism of youth! How I yearn for their ability to chow on mini pizzas, to chug on Diet Coke and to live in the simple moment of that bite and drink. How I miss the times when all I had to lose sleep on was the red pimple on my nose!

Ingredients

Pico de Gallo Mini Pizzas

pizza dough
cooked chicken breast, shaved or shredded (I used leftovers from my roasted onion chicken)
tomatoes, diced
cilantro, finely chopped
jalapenos, seeded and finely chopped
white onions, peeled and finely chopped
pepper jack cheese, shredded
cheddar cheese, shredded
asiago cheese, grated
parmesan cheese, grated
romano cheese, grated

Bacon and Ranch Mini Pizzas

Pizza dough
cooked chicken breast, shaved or shredded
crisp bacon, crumbled
ranch dressing
red onion, peeled and finely chopped
mozzarella cheese, shredded
asiago cheese, grated
parmesan cheese, grated
romano cheese, grated

Procedure

Prepare pizza dough as directed.

Dust a wide working surface with flour or cornmeal. With a rolling pin, roll dough as thinly as possible. Use a jar lid or a cookie cutter to cut dough into small rounds.

Arrange pizza rounds on a baking sheet. Using tines of a fork, lightly prick surface of dough.

Sprinkle asiago, parmesan and romano cheeses on crust. Assemble toppings. Drizzle ranch dressing on bacon-ranch mini pizzas. Top dough rounds with the remaining cheeses, mozzarella or pepper jack and cheddar. Sprinkle more asiago, parmesan and romano cheeses on top.

Bake in a preheated 375 F oven until cheese is melted, around 10 to 15 minutes.

Pizza Dough

2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour

Dissolve the yeast and brown sugar in the water in a large bowl. Allow to sit for 10 minutes.
Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.

Onto a clean, well floured surface, turn out dough and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth.

Let the dough rise until double; around 1 hour. Punch down the dough, and form a tight ball.
Let the dough to relax for a minute before rolling out. Roll with a rolling pin or knead with hands into a flattened disk. Using a round lid or cookie cutter, cut into small dough disks. Continue to roll and cut until all dough scraps are used.

Appetizer Recipes in The CookMobile Archive:

Pancetta-Wrapped Scallops

Crispy Pork Sisig