Shrimp Dip

I like to make dips, so much so that I think my next cookbook might be all about them. Why do I like them so much? Besides the obvious deliciousness factor, dips are versatile. Though some are specifically meant to be eaten at room temperature or cold, many can also be heated until bubbly and golden. Some can also be re-purposed as a sauce for pasta (like the corn dip in this pasta casserole) or a sandwich component (try crab dip on a hot dog). If the dip is hearty enough, it can be dinner (see: fondue).

When we received samples of Farmer's Pantry Cornbread Crisps, I determined that they needed a dip. Well, not really--they are perfectly delicious on their own. The jalapeno flavor is especially tasty, and it does indeed have a peppery kick. I found myself eating them by the handful even before the dip came out of the oven. By that time, I was getting full, so the dip became my dinner. (Mr Minx's too, even if he didn't eat half a bag of Crisps before dinnertime).

The dip is full of chunks of shrimp and artichokes, with lots of cheese and a few sliced almonds scattered on top for crunch. It's one of those things that would also work really great as a topping for chicken breast fillets or pasta, so consider that if you have any left over. And that's a big "if."

Shrimp and Artichoke Dip

1/2 onion, chopped
1/4 red bell pepper, chopped
Olive oil
Pinch salt
8 ounces of shrimp, peeled, deveined, and chopped into dime-sized pieces
2-3 teaspoons Chesapeake Bay-style seafood seasoning, like The Spice Lab Best of the Bay
4 ounces cream cheese at room temperature
3 tablespoons mayonnaise
1/2 cup grated Swiss cheese
1/2 cup grated Parmesan + more for topping
1 (14-oz) can artichoke heart quarters, drained, chopped, and blotted dry
Lemon juice
Sliced almonds

Preheat oven to 375°F.

Over medium-high heat, cook the onion and bell pepper in a bit of olive oil and a pinch of salt until translucent. Stir in the shrimp and cook a few minutes until opaque. Stir in Bay seasoning to taste.

In a large bowl, combine the cream cheese and mayo. Stir in the Swiss cheese, the 1/2 cup of Parm, the artichokes, and the shrimp mixture. Add lemon juice to taste.

Scrape the mixture into a round or square 8" baking dish, or into individual ramekins. Top with additional Parm and some of the sliced almonds. Bake for 15-20 minutes until oozy and the cheese and almonds are browned.

Serve with Cornbread Crackers or sliced French bread.

* Any products in this post that are mentioned by name may have been provided to Minxeats by the manufacturer. However, all opinions belong to Minxeats. Amazon links earn me $! Please buy!



Posted on Minxeats.com.

Muhammara

A couple months ago, we took a field trip to Southern Maryland for a fishing tournament. Figuring the ride would be long, we took snack foods in the form of a box of Triscuits and a tub of Trader Joe's Muhammara. We'd never tried the stuff before, muhammara, but the combination of walnuts, roasted bell peppers, and pomegranate molasses sounded really good. And it was. Really good. I could have eaten the entire container myself (AND the whole box of sweet potato/onion Triscuits - yum), but I did share with Mr Minx.

When the next stitch and bitch rolled around, I decided to make muhammara. I typically make some sort of dippy thing, because it's the neatest thing to consume while knitting. There were only two of us this time, but we pretty much killed the entire batch. So tasty, and I think this recipe from Epicurious, with my adjustments (much less bread and oil), tasted pretty similar to TJ's version, only, of course, home-made, and therefore, better.

Muhammara (adapted from Epicurious)

1 large red pepper, peeled, seeded, and roasted, or 1 1/2 jarred roasted red peppers
5 tablespoons fine fresh bread crumbs
1/2 cup walnuts, toasted lightly and chopped fine
1/2 teaspoon garlic powder
1 tablespoon fresh lemon juice, or to taste
2 teaspoons pomegranate molasses
1 teaspoon ground cumin
Big pinch cayenne
4-5 tablespoons extra virgin olive oil
Salt to taste

Blend everything together in a food processor until it's a fairly smooth paste. Serve with crackers or crudite.



Posted on Minxeats.com.

Non-Babaganoush, Non-Shakshouky Eggplant Dip

Once a month I hold a stitch-n-bitch in my living room. If you don't know what a stitch-n-bitch is, it's a gathering of knitters/crocheters/other fabric-crafty people that involves working on projects and chatting. And often, wine. My gatherings always include food, both savory and sweet. Who doesn't like a little nibble in the afternoon? The biggest concern is that the food be neat to eat. Nobody wants to have messy fingers while crafting, and I'd prefer folks not drop stuff on the floor or sofa. (Yes, we have a dog, but he's very polite.) I usually end up making a thick dip that more often than not includes eggplant. Why eggplant? Because it's easy, tasty, and thick. I can pick up a big glob of it on the end of a pita chip and shove it in my mouth in between stitches without missing a beat or getting messy.

Though the meetings are only once a month, I don't think my guests want to eat the same babaganoush or hummus every time, so I mix things up. Like I said, eggplant is easy, and it certainly takes on flavors well. I had half a preserved lemon in the fridge that I wanted to get rid of so I could use the jar for a fresh batch and decided to use that as a starting point for flavoring. I added a bit of this and a bit of that until the dip had a balance of tart and sweet flavors with a little nip of heat.

If you don't have preserved lemons on hand, use the juice and finely grated zest of half a lemon.

Lemony Eggplant Dip

1 large eggplant
1/2 preserved lemon, chopped
1 tablespoon cilantro, minced
1 clove garlic, minced
1/2 roasted red pepper (jarred or fresh)
Extra virgin olive oil
Agave syrup
Salt
Cayenne pepper

Preheat oven to 400°F. Cut eggplant in half lengthwise and place cut-side-down on a baking sheet. Bake for 20-30 minutes, until soft and collapsed. (Or...skip the oven and cook in the microwave for 8-10 minutes.) Set aside until cool enough to handle.

When eggplant is cool, scrape out the flesh and put it in the bowl of a food processor along with the lemon, cilantro, garlic, red pepper, and a glug of olive oil. Pulse to a puree. Season with agave syrup, a big pinch of salt, and as much cayenne as you care to add.

Enjoy with crudites and pita chips or fresh pita triangles. Also tasty stuffed into a pita with some baby greens and more roasted red pepper. Feta, too, if you have it.



Posted on Minxeats.com.

Mediterranean Bean Dip

Before I started Minxeats in 1995, I had a knitting blog. Yes, that would be a blog all about knitting, and no, that's not just a thing for old people to do. While knitting is fine as a solitary pursuit, it's often more fun to knit in a group situation. I started a Stitch 'n' Bitch this year so I could commune with my fellow knitters and also to instruct non-knitting friends in the craft.

We meet once a month to knit and chat. So far, the meetings have been at Casa Minx, and I've provided the snacks. I figure thick dips, when eaten with veggies and dry dippers like pita chips, are the easiest and cleanest snacks for people who are using their hands for other things (that would be knitting.) Unless they dip their fingers, or drop a loaded chip onto their laps, yarn and needles should stay clean.

That is the hope. It has worked so far, but the year is still young!

Last month I made some tzatziki with feta in it, and a lovely orange bean dip flavored with preserved lemon and roasted red pepper. Both were a big hit.

Mediterranean Bean Dip

1 15-oz can cannellini beans, drained and rinsed
1/2 jarred roasted red bell pepper
1 tablespoon diced preserved lemon or 2 teaspoons fresh lemon zest
Extra virgin olive oil
Pinch cayenne
Salt and pepper to taste
Honey or agave syrup
Small handful of basil leaves, cut into a chiffonade

Place beans into a food processor with the bell pepper and lemon. Pulse to create a smooth puree, adding as much olive oil as needed to complete the job (a couple tablespoons at least). Season with cayenne and salt and pepper to taste. If the dip seems like it needs a little something, dribble in a tiny bit of honey or agave syrup to balance the lemon. Before serving, stir in the basil.

Serve with pita chips, sugar snap peas, carrots, raw bell pepper slices, whatever floats your boat.




Posted on Minxeats.com.

Lowbrow Brilliant

We had a couple of people over before Christmas to celebrate the birthday of a friend. For noms, I put together a do-it-yourself taco bar with several types of homemade salsas and cremas and a centerpiece of roasted pork shoulder using Dave Lieberman's technique and a rub of Penzey's Bicentennial seasoning. But before the tacos hit the table, I served up a baked corn dip that disappeared like wildfire. My friend Sue Ellen would call it "lowbrow brilliant." ("Sue Ellen" and "lowbrow" don't even belong in the same sentence, but there it is.)

Prepared with canned corn, mayonnaise, and sour cream, the dish was definitely lowbrow. The blogger who supplied the recipe usually eats it cold, but the look is so unappetizing (no photo - use your imagination: corn, glops of white stuff, and shreds of yellow cheese) I can't imagine even giving it a taste in its uncooked state. However, heated in the oven until the cheese melts and forms a creamy amalgamation with the other ingredients, it's quite delicious.

Cheesy Corn Dip adapted from One Savory Life

2 11oz cans corn, or three cups of frozen corn kernels
2/3 cup mayo
1 1/3 cup sour cream
1/2 cup chopped green onion
1/2 cup finely minced fresh cilantro
3 cups shredded medium-sharp cheddar cheese
1 tsp cumin
1/8 tsp cayenne pepper or 2 dashes hot sauce
salt and pepper to taste

Mix all ingredients together, place in a 4-cup oven safe dish and bake at 375° for 20 minutes or until bubbly and the cheese is melted. Serve hot with flour tortillas or crisp corn tortilla chips.
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So what to do with a bunch of sundry party leftovers? (Corn dip, shredded pork, two types of crema  - one with green chiles and garlic and one with chipotle - bacon, and leftover spaghetti from another night.) Why, make a casserole!

Leftovers Casserole

2 cups cooked pasta
1 cup Corn Dip (see recipe above)
1 cup sour cream
cilantro, green chiles, scallions, seasonings to taste
1/2 cup shredded cheese
2 slices bacon, crumbled
2 tablespoons bread crumbs

Preheat oven to 350F. Place pasta in a microwave-safe container, cover with plastic wrap, and nuke for a minute or so to soften.

In a separate bowl mix leftover dip and sour cream. Season to taste with salt and pepper, plus chopped scallion, chopped cilantro, cumin, chipotle, green chiles, etc.

Pour sour cream mixture over spaghetti and toss to blend. Place in a 8" square baking dish. Top with shredded cheese, bacon, and bread crumbs. Bake for 20-25 minutes until cheese is melted and dish is heated through.

Office Party Chow

Every year we have a holiday party at work, and every year more people opt to bring restaurant food, like fried chicken or wings. While that's all well and good, I try to bring at least one home-made dish; this year I made two.

We have a former vegan-now-pescatarian in our group, and I wanted to make sure there would be food that he could eat, so I made an Asian-style pasta salad with lots of fresh veggies. Another co-worker liked it so much, she demanded the recipe before I left for my long break lest she resort to contacting me at home.

I was happy to oblige.

Pasta in repose on my "heater" which is usually stone cold in the Winter.

Asian Pasta Salad

1/4 cup fresh lime juice
3 tablespoons vegetable oil
3 tablespoons soy sauce
1/4 cup packed brown sugar
1 tablespoon sesame oil
1/4 cup Thai chilli paste with basil
1/2 cup snow peas, sliced lengthwise
1/2 cup baby carrots, cut into matchsticks
1/2 cup chopped scallions
1 lb linguini

In a small bowl, mix lime juice, oil, soy sauce, brown sugar, sesame oil, and chili paste.

Cook linguini in boiling salted water until tender (according to package directions). Drain in a colander and rinse with cold water to chill the noodles and wash off some of the starch.

Place noodles in a large bowl and pour over the sauce. There will be lots of sauce but it will eventually be absorbed into the noodles. Taste for seasoning and add more soy, chili paste, lime, or brown sugar if necessary. Chill for a few hours to absorb the sauce.

When ready to serve, toss with the vegetables. Serve cold.
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I've made my curried chicken salad several times in the past, always to rave reviews. The secret is in the chutney, which adds a wonderful sweet and tangy quality that balances out the dry spices in the curry seasoning.

Theminx's Famous Curried Chicken Salad

1 roast chicken, meat removed and shredded
1/2 cup mayo
1/4 cup Major Grey's chutney
1 T sweet curry powder (I prefer Penzey's)
1/2 cup chopped cilantro
1/2 cup chopped scallions
salt and pepper to taste

Place chicken meat in a large bowl. In a smaller bowl, combine next five ingredients. Toss dressing with chicken and season to taste. Chill several hours or overnight to bring out the flavors. Makes about a quart.

Exotic Dinner Party

Had I made it past the first round of Project Food Blog, this would have been my third post:

When I read that the third challenge was to hold a "luxurious dinner party where guests would discover new tastes and exotic flavors," I was immediately struck by the word "exotic." My favorite cuisine, one that is still pretty exotic in the greater Baltimore area, is Thai food. I can't begin to tell you how much I love the intense flavors of lemongrass, kaffir lime, and chiles commingled with creamy coconut milk, the scent of fragrant, nutty, jasmine rice perfuming the air along with garlic and galangal, and the aromatic wonder that is red curry.

:::closing eyes and taking a deep, imaginary sniff::: Ahhh!

My favorite Thai restaurant closed a few years ago, leaving me heartbroken. Where was I going to get my fix of tom yum goong and Thai iced tea? While there are still a couple of pretty decent Thai places around, sometimes I find it easier to concoct something at home. And while I love authentic food, the inauthentic certainly has a place in my heart, too. Definitely in my kitchen. I thought it would be fun to have a party featuring not only Thai food, but also Thai flavors in dishes of other ethnic origins, to make them more accessible to my inexperienced friends. The Thai food virgins.

I was happily surprised to find that eight of the fourteen friends and family members I invited were eager to experience the flavors of Thailand. Counting Mr Minx and I, that would make ten diners.

And six dining-room chairs.

Rather than a sit-down dinner party, I thought it could be more fun to have a finger food buffet, that way, I could accommodate everyone, while making food prep a bit easier on myself.

The first thing I do in a situation like this - well, in any party situation - is to go through my cookbooks to get ideas for dishes. What authentic Thai dishes did I want to include? What other party food could be transformed with the flavors of lemongrass and Kaffir lime? How much coconut milk and red curry paste could I get away with using without making everything taste similar? What could be enjoyed cold or at room temperature? What dishes best fit the various dietary requirements and allergies that would be in attendance? And what do *I* really want to prepare that both shows off the ethnic flavors I wish to showcase...and my cooking talents?

And then I had it - the menu:

Thai red curry and Thai basil deviled eggs
Laab chicken salad wraps
Smoked Tofu lettuce wraps
Thai coconut gazpacho
Roasted eggplant with tofu and basil
Trio of Thai dips with crudités
Cucumber relish
Thai pork sliders (Tod mun mu)
Thai "babaganoush"
Jasmine rice salad
Coconut trifle

The whole spread.

One of my all-time favorite Thai dishes is tod mun pla, fried fish cakes studded with bits of green beans and seasoned with Kaffir lime. These little beauties are aromatic, crunchy, and fried - a triumverate of perfection. I always thought they would make terrific sliders. So I concocted a Minxian variation, substituting ground pork for ground fish. Served on mini potato rolls and topped with a traditional cucumber salad, these tod mun mu (mu being the Thai word for pork) were little bits of burger heaven.

A tod mun mu slider topped with cucumber relish and cilantro.

Another twist on Thai flavors is found in my coconut gazpacho. I whipped some of this up a few weeks back, when I had a surfeit of coconut milk on hand. The flavors are gorgeous, and a chilled but spicy soup is perfection on these still a bit too-warm early Autumn days.

Because Mr Minx isn't a fan of deviled eggs, I seldom get to eat them. But with seven egg-loving party guests (and one hater), I thought it would be a good occasion to break out my fancy deviled egg plate. (No good Southern girl should be without one, so I've been told!) I flavored half of the filling with Thai chilli basil paste (one of my all-time favorite condiments) and half with red curry paste. All were incredibly good, and I had to stop myself from eating most of them.

Yeah, they're not pretty. Almost every yolk was way off-center, which caused the
whites to tear when I removed them. And I didn't have a piping bag.

The egg-hater happens to be an eggplant lover, so I made a couple of dishes with her favorite vegetable. One was a fairly straightforward Thai stir-fry of roasted eggplant and tofu, and the other a Thai-ized babaganoush, with almond butter standing in for the tahini.

Babagawhash?

Can't have a dinner without dessert, right?  I contemplated making some of that decadent coconut custard that is usually served in tiny little two-tablespoon-sized bowls, but instead decided that a trifle would be just the thing.  I cheated a bit and used Bird's Custard, but mixed with two cans of coconut milk rather than cow's milk, and an Sarah Lee All Butter Pound Cake. Plus fresh pineapple and mango. It was a smash hit.

The verdict?

Everyone seemed to enjoy the food, and I received several requests for the recipes, which I'll be posting here in the near future. Two of the three dips were completely decimated, with the third being too spicy for most people. And people who didn't like coconut milk were eating...coconut milk.

Personally, I was very happy with the way just about everything turned out. The sliders were probably my favorite, followed by the gazpacho and the eggs (which made for a killer breakfast on Sunday).

If you liked this post (or even if you didn't), please leave a comment!

Party Food

I took a tentative bite. When my teeth bounced off the shrimp instead of biting through it, I placed it discreetly back onto my plate and covered it with a lettuce leaf. And so it goes every year at our Group party - our boss brings in a ton of extra large steamed shrimp, plus extra spicy cocktail sauce. Every year the shrimp are still partially frozen, water-logged, rubbery, and tasteless. Every year I try one, just in case it's miraculously edible. It never is.

Other than that, our food is usually pretty good. The holiday party is a pot luck affair, with several of us bringing home-made food, and a few people opting to buy goodies from the Lexington Market and beyond. Down one microwave this year, we planned on chow that was good at room temperature or chilled: two guys made different variations of mayo-less potato salad, one lady brought two huge vats of home-made Thai rice and noodle dishes, and I made several pounds of curried chicken salad. I usually prefer the home-cooked food, but this year my favorite dish was the "Bruce Lee" wings purchased at the Cross Street Market. They were perfectly cooked, crispy crunchy despite being a) cold; 2) coated in a vaguely-Asian sauce (think General Tso's, without the heat).

There are twenty of us in the group, and we eat like pigs. Even our resident vegan becomes omnivore for a a day. The result is that few items end up as leftovers - usually some green salad, some rotisserie chicken, a bit of 7-layer dip. And of course those dreaded nasty shrimp. Every year, the fridge is full of leftover shrimp. With any luck, the non-Group people who work on our floor will pilfer some.

Wonder if we could get the boss to spring for Bruce Lee wings next year instead?