Colossal Cookbook/ColossalCookbook.cdr/mm/dips2/dips2

Text File | 1990-11-12 | 24KB | 634 lines

                     THE BIG DIPPER

Just as the right wine can make a meal, the ultimate
success of a dip is dependent upon the dipper.  Each
recipe in each of the files contains the recommended
pairings that will do your dips proud.

    The possibilities are endless, limited only by your
ingenuity and your taste buds.  To help you get started, I
have included this file and a few recipes and suggestions
for dippers.


                        CHIPS

    The age-old standard-bearers of dipping, chips are the
frontline soldiers traditionally thrust forward by those
armies of outstretched arms advancing on the dip table.

    While I fell that it would be somewhat disrespectful
to disparage the troops that have seen the most action
(and hence the recipes for homemade potato chips and
tortilla chips), one need not be limited by tradition.
You will also find recipes for preparing a number of novel
variations, including elephant garlic chips, butterflake
biscuit chips, noodle chips, and potato skins.  You may
also want to try toasted bagel chips.  Just cut a bagel
into slices, as thin as possible, and toast them until
golden brown.

EASY-TO-MAKE HOMEMADE POTATO CHIPS:

Scrub 6 to 7 medium potatoes (about 2 pounds) under cold
running water and peel, if desired.  Slice the potatoes as
thinly as possible, (thin enough to see through).  As you
proceed, place the slices in a bowl of cold water to
remove the starch.  The water will turn white.  Drain and
refill the bowl, repeating this until the water remains
clear.  Drain and let the potatoes dry.

    Fill a heavy skillet or saucepan halfway with
vegetable oil or melted vegetable shortening and cook over
medium heat until the oil crackles.  Place the potato
slice into the hot oil, a few at a time being careful not
to overcrowd the pan.  When the potatoes are brown on both
sides, 4 to 6 minutes, remove from the pan and drain on
paper towels.  Sprinkle with salt, if desired.

    Makes about 180 chips, or enough for about 3 cups of
dip.




                        Tortilla Chips

These dippers can be made from either flour or corn
tortillas.  Corn tortillas are the more familiar breed,
from which the dippers served with salsa in Mexican
restaurants are made.  Cut them into either triangular
chips or small strips.  Fried flour tortillas will hold up
better in the larger chip form, have a stronger, deep
fried taste, more like a toastada.

    Cut the tortilla into thin strips (12 to 16 per
tortilla) or into triangles (8 per tortilla).

    Fill a heavy skillet halfway with vegetable oil or
melted vegetable shortening and cook over medium heat
until the oil crackles.  Put the tortilla strips or
triangles into the hot oil a few at a time.  Watch
carefully, as they fry very quickly (about 30 seconds).
When brown on both sides, remove from the pan and drain on
paper towels.

    10 whole tortillas make enough chips for about 1 1/2
cups of dip.


EDIBLE TORTILLA BASKETS:

    A tortilla basket will lend flair to your dip table
and set off a Mexican dip nicely.  Fill a heavy skillet
halfway with vegetable oil or melted vegetable shortening
and cook over medium heat until the oil crackles.  Have
read an empty 1-lb coffee can (washed, free of grounds and
very thoroughly dried).

    Place the tortilla in the hot oil, being careful of
spattering.  Protecting your hand with an oven mitt, grasp
the coffee can with tongs, position it over the center of
the submerged tortilla, and lower onto the tortilla.
Continue to hold down until the tortilla turns golden
brown and begins to rise up around the coffee can, forming
a tulip shape (about 2 to 3 minutes.  Put the hot coffee
can aside and remove the tortilla basket from the oil and
drain.  Cool to room temperature before using.


ELEPHANT GARLIC CHIPS:  Peel 6 elephant garlic cloves and
slice lengthwise as thinly as possible (about 12 slices
per clove).

    Fill a heavy skillet halfway with vegetable oil or
melted vegetable shortening and cook over medium heat
until the oil crackles.  Put the garlic slices into the
hot oil, a few at a time, and watch closely.  As soon as
the other edges begin to turn brown (about 15 seconds),
turn the chips over.  Fry each chip until the other side
turns brown, (not black--about 15 seconds).  Be careful as
the second side cooks very quickly.

    6 Cloves make enough chips for about 1 cup of dip


BUTTERFLAKE BISCUIT CHIPS:  Prepare refrigerated
butterflake biscuit mix according to the package
directions and let the biscuits cool thoroughly. (Leftover
butterflake biscuits can be used or biscuits can be made
the night before and stored in a zip-lock bag).

    Separate the flaky layers of each biscuit and place on
an ungreased cookie sheet.  Bake at 250 degrees F. for 25
to 30 minutes or until crisp.  let sit for about 45
minutes before serving.

    One package of biscuit mix makes 5 to 6 dozen chips,
or enough for about 2 cups of dip.


NOODLE CHIPS:  Boil wide egg noodles in water according to
the package directions.  When cooked, strain immediately
and run under cold water.  Let noodles cool and dry on
paper towels.  Cut each noodle into 3-inch lengths.

    Fill a heavy skillet halfway with vegetable oil or
melted vegetable shortening and cook over medium heat
until the oil crackles.  Put the noodles in the hot oil a
few at a time and fry until golden (about 1 minute).
Remove from the pan and drain on paper towels.

    One 8-oz package of noodles makes about 120 chips, or
enough for about 2 cups of dip.


POTATO SKINS:  Scrub 6 to 7 medium baking potatoes (about
2 pounds) under cold-running water and dry.  Bake at 400
degrees F. for 40 minutes.  Remove and let cool.  Cut each
potato in half lengthwise and scoop out the meat, leaving
about a quarter inch of potato lining each skin.  Reserve
the scooped out insides for making miniature potato
pancakes (see the recipe in this file).  Cut each
hollowed-out potato skin into quarters (yielding 4 chips
per skin, or 8 chips from each whole potato).  Brush with
melted butter on both sides.  Bake at 425 degrees F. for
15 minutes or until crisp.

    6 potatoes make enough potato skins for about 2 cups
of dip.



                        CRACKERS

While there are numerous advantages to homemade chips,
crackers are another tory entirely.  Crackers come
packaged in just about any flavor, shape or size you'll
ever want and the truth is that commercial preparation of
crackers usually yields better results.

    But there are those of you that have shirtsleeves that
just wont stay rolled down so here is a recipe for a tasty
homemade onion cracker.

                     ONION CRACKERS

2             Cups      Unbleached All-Purpose Flour
1             Tsp       Baking Soda
1/8           Tsp       Salt
2             Tbl       Vegetable Shortening
1/2           Cup       Minced Onion
1 1/2         Tsp       Celery Seed
3/4           Tsp       Crushed Red Pepper Flakes
2/3           Cup       Water (Approximately)

In a food processor fitted with a metal blade, combine the
flour baking soda and salt, blending well.  Add the
shortening all at once and process until the mixture
becomes coarse meal.  Add the onion, celery seed, and red
pepper flakes.  Drizzle the water through the feed tube a
little at a time, using only as much water as necessary
for the batter to form a ball (the amount of water will
vary with every batch).  Divide the dough in half and on a
well-floured board, roll out each half to 1/8-inch
thickness.  Cut into squares or rectangles with a knife or
pizza cutter.  Place the crackers on a lightly greased
cookie sheet, piercing each cracker 3 times with a fork.
Repeat for the remaining half of the dough.  Bake at 350
degrees F. for 20 to 25 minutes or until medium brown.
Cool on a wire rack.

    Makes 50 to 60 crackers or enough for about 2 cups of
dip.


                        BREADS

To withstand the test of dipping, breads must be firm
enough in texture to successfully transport the dip from
the bowl to the mouth.  Chunks of coarser breads, such as
French, Italian, and some ryes work well, as do toasted or
dried breads.  Pita bread cut into triangles and toasted
is a tasty and versatile dipper.  The following recipes,
Herbed Croutons and Bread Sticks, are good for dipping.


                   HERBED CROUTONS

Using 4 cups of crustless bread that is fresh or one day
old, cut into 2-inch squares or tear into chunks.  (You
can also use cornbread.)  Gently toss the bread chunks
with 1 cup of melted butter or regular margarine which has
been laced with the herb suggestions below.  Place on a
cookie sheet and toast in a 400 degree F. oven for 10 to
15 minutes if a soft center is desired or for 20 to 25
minutes for crunchier croutons.

    Makes enough for about 2 1/2 cups of dip.

HERB COMBINATIONS FOR THE ABOVE RECIPE:

Variation 1:  2         Tbls      Dried Tarragon
              1/2       Tsp       Onion Powder

Variation 2:  2         Cloves    Crushed Garlic (Use a
                                  Press)
              1/4       Tsp       Salt

Variation 3:  1         Clove     Crushed Garlic
              1         Tbls      Dried Basil
                                  Grated Parmesan Cheese
                                  for garnish.  (Sprinkle
                                  over the croutons just
                                  before toasting.)

Variation 4:  2         Tbls      Italian Seasoning

Variation 5:  2         Tbls      Minced Onion
              1/4       Tsp       Salt




BREAD STICKS:  Melt 1/4 cup of butter or regular margarine
and mix with 1/4 tsp garlic powder.  Prepare frozen soft
bread sticks according to the directions on the package
but brush with the garlic butter before baking.  When
done, let cool for about 2 hours.  Cut each bread stick
into 4 equal pieces.  Place on an ungreased cookie sheet
and bake at 225 degrees F. for 30 minutes or until the
bread sticks are dry and crisp.

One package of frozen bread sticks makes enough for about
2 1/2 cups of dip.



                        VEGETABLES

The crudite craze of the 1970's awakened Americans to the
hidden potential of vegetables.  No longer overcooked,
soggy, and tasteless, vegetables are now enjoyed
raw--crisp flavorful, and in their most nutritious
form--or lightly steamed, dipped in a variety of yummy
accompaniments.

    Firm varieties, such as carrot sticks, celery stalks,
or flowerets of cauliflower and broccoli, will stand up to
even the densest of dips.  Some of the smaller veggies,
such as cherry tomatoes or Brussels sprouts may require
utensils (such as toothpicks or mini skewers) to spear the
dipper, lest you risk its lost at sea in the dip bowl.

    Always remember to wash the vegetables firs, dry them
thoroughly and chill.  To chill, wrap the veggies in damp
paper towels, place in an unsealed plastic bag and set in
the refrigerator overnight.  Following are the prepping
instruction for some favorite veggie dippers.

ASPARAGUS:  Break off the tough woody end at the base of
each spear.

ARTICHOKE:  Cut the stem flush with the base and clip the
sharp point at the tip of each leaf with scissors.  Steam
for 45 minutes or until fork tender.  After cooling, cut
in half vertically and remove the fuzzy choke ( a
grapefruit spoon works best).  Serve halves cut side down
so that the leaves can be pulled off easily.

BOK CHOY:  Separate leaves, discarding any yellow or very
dark green parts.

BROCCOLI:  Cut off the stalk and remove the leaves.  Cut
into flowerets.

BRUSSELS SPROUTS:  Remove the tough outer leaves and trim
the bottoms, as you would for cooking.  Let soak a few
minutes in cold water to crisp.  Serve whole or halved,
depending on size.

CARROTS:  Peel or scrub (remember that the greatest
vitamin content is in the skin), trim ends and cut in half
horizontally then cut vertically into strips.  Carrots can
also be cut horizontally into circles or small chunks.

CABBAGE:  Remove outer leaves and stalk then cut into
strips thick enough to hold together, retaining a piece of
the core with each wedge.

CAULIFLOWER:  Remove the outer leaves and stalk and cut
into flowerets.

CELERY:  Trim off the leaves and cut into strips or
wedges.
CELERY ROOT:  Trim the top and cut the root, which is
shaped something like a turnip, into strips or wedges,
then peel.

CHICORY OR BELGIAN ENDIVE:  Not to be confused with the
curly or leafy green variety.  Has a slightly bitter
flavor.  Cut into thin strips or dipping size wedges.

CHILI PEPPERS:  Including jalapeno peppers.  Cut in half
lengthwise and carefully remove the seeds.  Rinse under
cold water and cut into strips.  Remember that this stuff
has quite a kick--wear rubber gloves when prepping and be
sure to forewarn your guests.

CORN:  Serve individual ears of pickled baby corn.  (It's
ok to eat the cobs.)

CUCUMBER:  Trim ends and peel, if desired then cut in half
horizontally.  Cut into thin strips.  Or cut the cucumber
horizontally into rounds.

FENNEL:  Trim off and discard the wispy fernlike leaves at
the top and ends.  Cut into thin dipping size strips.  Has
a pleasant aniselike flavor.

GREEN ONIONS OR SCALLIONS:  Peel off the outer layer and
cut the tip off the root end.  Trim the green ends.

JICAMA:  Remove ends, peel, and slice thinly.

MUSHROOMS:  Trim off the stump end and wipe clean with a
damp paper towel or a mushroom brush.  Do not soak in
water.  Use whole or halved depending on the size.

PEPPERS:  Seed and slice green, red, yellow, or purple
bell peppers into strips.  Can also be cut into wider
scooplike wedges.  The combination of two or three of the
varieties makes an attractive mix.

RADISHES:  Trim off the root and stem ends.  Sculpt to
your heart's content if you're so inclined, after soaking
the radishes in ice water to crisp for a couple of hours.

SNOW PEAS:  Simply trim off both ends and remove the
strings.

SQUASH:  Yellow or green varieties of Zucchini.  Trim off
top and bottom and cut into dipping size strips, circles,
or wedges.

STRING BEANS:  Use either green beans or wax beans, or
both to add color.  Snap off the ends of the beans and
remove the strings.

TOMATOES:  Use whole cherry tomatoes or wedges of plum or
round tomatoes.

TURNIPS:  Cut off the top and root ends of a young turnip,
peel or scrub, and cut into thin slices (like a carrot).


                 MINIATURE POTATO PANCAKES

Rather at the opposite end of the spectrum from crisp raw
vegetables lies another kind of dipper.  One that at least
began life in the vegetable kingdom--miniature potato
pancakes.  They're delicious and practical since they can
be made weeks in advance and reheated.

2             Cups      Diced Raw Potato
2             Large     Eggs, Beaten
1 1/2         Tsp       Salt
                        Black Pepper To Taste
1             Tbls      Grated Yellow Onion
1/4           Cup       Vegetable Oil

Place the potato in a strainer and run under cold water to
remove the starch.  Shake well.  Place in a food processor
or blender and chop fine.  Add the eggs salt, pepper, and
onion, blending well.  In a 10-inch skillet, heat
vegetable oil until it crackles.  Drop the batter by
Tablespoonful into the hot oil and fry until golden brown
(about 5 minutes per side).  Drain on paper towels.

    Once cooled, the pancakes may be frozen.  Place in a
freezer-safe container making sure that they don't overlap
and put a double thickness of wax paper between each
layer.  Reheat on a cookie sheet at 350 degrees F. until
hot and crisp.

    Makes about 50 pancakes or enough for about 2 cups of
dip.


                        FRUIT

Foolish consistency is the hobgoblin of a small dip table,
as they day, and man does not live by chips alone.  To
experience the full spectrum of dipping, one must savor
the particular pleasure of cooping a mouthful of
cheesecake dip on a slice of melon or plunging a
strawberry into chocolate dipping sauce.

    As with veggies, you can let your imagination run
amok, using the following suggestions merely as points of
departure.  Here too, always wash fruit carefully, dry,
and chill.  Use firm fruit.  Some, as indicated below,
should be dunked in an acid bat, which will keep the fruit
from turning brown.  To make the acid bath, just add 2
tsps of lemon juice to 2 cups of water.  After dunking
fruit in the bath, drain on paper towels.

APPLES:  Peel, if desired, core and cut into wedges.
Requires the acid bath treatment.

APRICOTS:  Remove the pits and quarter.  Requires the acid
bath treatment.

BANANAS:  Use firm bananas, free of bruises.  Just peel
and cut on the diagonal into wedges.  Requires the acid
bath treatment.

COCONUTS:  Remove the outer shell and reserve the milk for
other uses, if desired, and cut the coconut meat into
dipping strip sizes or chunks.  Rinse with cold water.

FIGS:  Remove the stem end and quarter.

GRAPEFRUIT:  Remove the peel, then break into segments.
Carefully remove the seeds and white pith.

GUAVA:  Remove the skin.  Cut into wedges and carefully
remove the seeds.

KIWIS:  Remove the skin from firm kiwis and quarter or cut
into circles.

MANGOES:  Remove the skin.  Cut top half of the fruit away
from the large oval pit.  Turn over and cut away the
balance of the fruit, and discard the pit.  Cut the fruit
into wedges across the grain.

MELONS:  Cantaloupe, crenshaw and casaba melons, like most
fruit, complement sweeter dips, while honeydews are a good
accompaniment to salter or spicier dips.  In any case, cut
off the outer skin, cut in half, scoop out the seeds, and
cut the pulp into dipping size slices, chunks, or wedges.

NECTARINES:  Pit and quarter.  Requires the acid bath
treatment.

ORANGES:  Peel and separate into individual segments.
Carefully remove the seeds.

PAPAYAS:  Use ripe papayas.  Remove the rind, cut in half
and scoop out the seeds.  Cut into thin strips.

PEACHES:  Remove the pit and cut into wedges.  Requires
the acid bath treatment.

PEARAPPLES:  Remove the core and cut into slices or
wedges.  Requires the acid bath treatment.
PEARS:  Peel, if desired, core and cut into dipping size
chunks.  Requires the acid bath treatment.

PINEAPPLES:  Remove the outer skin, cut out the eyes and
remove the center core, if desired.  Cut into chunks or
spears.

PLUMS: Cut in half, pit, and quarter firm plums.

PRICKLY PEARS OR CACTUS PEARS:  Using a fork to hold the
fruit in place, remove the rind and cut into slices or
wedges.

STAR FRUIT OR CARAMBOLA:  White or sweet yellow varieties.
Cut the fruit horizontally into stars.

STRAWBERRIES:  Serve whole.

TANGERINES:  Peel and separate into individual segments.
Carefully remove the seeds.

    Dried fruits not to be overlooked include apples,
apricots, banana chips, pitted dates, figs, pears, and
pineapples.


                        SEAFOOD

The primary seafood dipper is shrimp, the hands down
all-time favorite of most cocktail party aficionados.
Salmon may be know for joining forces in their journey
upstream but no one has truly witnessed a school of fish
in action until they've seen a bevy of shrimp dippers
converging with full force on the remoulade.  You might
want to peruse the following for more suggestions.

SHRIMP:  Shell, score down the back (making an incision
about 1/16-inch deep), and remove the thin black vein
while holding under cold running water.  Bring a pot of
water to a boil (about 2 quarts of water for a pound of
large shrimp).  Add a little salt, throw in the shrimp,
turn off the flame and let stand for about 5 minutes, or
until the shrimp just curl and turn pink and translucent.
DO NOT OVERCOOK!!!  Then drain, run the shrimp under cold
water and refrigerate.

CRAB CLAWS:  Stone crab claws are readily available
already cooked.  Just smash the shells with a nutcracker
and place in a bowl over ice.

CRAB LEGS:  King crab legs and snow crab legs also are
readily available already cooked.  Break into lengths at
the joints and crack the shells with a nutcracker.  Place
in a bowl over ice.
CRAYFISH:  Follow the directions for preparing shrimp.


LOBSTER:  Use large lobster tails.  Bring a pot of water
to a boil (about 2 quarts of water for a pound of
lobster).  Plunge the tails into the boiling water and
return to a boil.  When the shell turns orange, lower to
simmer and cook until the meat at the end of the tail
turns translucent.  Remove and blanch under cold water.
Split the soft underside of the shell with scissors,
remove the meat and cut into chunks.

SARIMI: Imitation crab.  Sold cooked and chunked in most
supermarkets.

FRESH OYSTERS:  Loosen the oyster from the bottom shell
and serve on the half shell over a bed of ice (allowing
the guest to scoop up the dip with oyster on the shell).

SMOKED OYSTERS:  Drain and serve each with a toothpick.




                   MEAT AND POULTRY

As long as you've eaten your vegetable dippers, you can
proceed to the rest of the goodies on the dip table.  Meat
and poultry dippers will win the hearts and minds of those
guests who anticipated leaving your part having had only a
handful of potato chips to stave off starvation.

CHICKEN BREASTS:  Poach the breasts in wine and cube for
serving.  Or marinate breasts in teriyaki sauce, bake and
cube for serving.

CHICKEN DRUMETTES:  The drumsticklike part of the wing.
Marinate if desired and then fry.

CHICKEN SATAY:  Skewer cooked, sliced chicken breast on a
wooden stick for dipping.

DELI MEAT:  Cut rolls of cooked, sliced roast beef, ham,
corned beef, or pastrami into 3 to 4-inch lengths.

DUCK:  Cut cooked or smoked breast into strips.

HAM:  Cut cooked, smoked, maple-cured ham into thin 3-inch
strips or into 1-inch cubes.

HOT DOGS:  Serve miniature cooked hot dogs whole or cut
cooked regular sized hot dogs into slices on the diagonal.

PRECOOKED SAUSAGES:  Use bologna, summer sausage, any
variety of salami, or other cooked sausage cut into
1/2-inch lengths, then wedged.

RAW SAUSAGES:  Try pork, beef, veal, duck, or Polish.
Prick the skin, broil until brown, and cut into 2-inch
lengths.

STEAK:  Marinate tenderloin or sirloin in teriyaki sauce,
broil, and cube.

TURKEY:  Cut cooked or smoked breasts into strips or
cubes.


                        BEEF SATAY

One of the more popular dippers to surface of late is beef
satay, or beef on a stick.  It easy to eat and filling,
and meat as a dipper is still something of a novelty.

1             Ea        Sirloin Tip Steak (1 lb or better)
1/2           Cup       Teriyaki Sauce
2             Tsp       Finely Chopped Green Onion (White
                        part only)
                        Wooden Or Bamboo Skewers As Needed

Thinly slice the steak.  Slices should be about 1/2-inch
shorter than the skewers on which they will be placed.
Put the meat, sauce, and green onion in a zip-lock bag,
blend well, squeeze out the excess air from the bag, and
seal.  Marinate at room temperature for at least 1 hour or
in the refrigerator for at lest 3 hours.  (Steak can be
marinated overnight for a stronger taste.)

Soak the skewers in water for 10 minutes before using.
Weave skewer in and out through the slice of beef, leaving
a 1/2-inch "handle" at the bottom.  Repeat until all the
slices are skewered.  Broil about 2 1/2 minutes or to
preferred doneness.