Fried Pasta Crisps
1/2 pound Any small filled pasta
Oil for frying
1/3 cup Parmesan
1 teaspoon Dried basil
1/8 teaspoon Cayenne
Garlic salt
If pasta doesn't feel moist and supple, cover with boiling water and
let stand until softened, 5 minutes.
Drain. Spread soaked pasta on a 10x15" baking pan lined with paper
towels. Blot pasta gently and let dry 5 minutes. If pasta feels moist,
omit soaking and drying step. Meanwhile, place 1/3 of the pasta in a
skillet with heated oil. Cook, turning occasionally, until golden and
crisp, 2-3 minutes. Remove with slotted spoon and drain. Serve or keep
warm in a 200~ oven up to 30 minutes while frying remaining pasta. In a
bag, mix cheese, basil, cayenne, and garlic salt to taste. Add warm
pasta and shake to coat. Pour into bowl. Offer pasta with cocktail
sauce for dipping.
Makes 60-80 appetizers, 10-12 servings.
Tuesday, April 20, 2010
Thursday, April 8, 2010
GALLOPING HORSES (THAI APPETIZER)
GALLOPING HORSES (THAI APPETIZER)
1 teaspoon Oil
1 pound Ground pork
4 -to
8 Garlic cloves -- - finely chopped
3 Green onions -- white part
chopped
3/4 cup Roasted salted peanuts
1 Fresh pineapple -- -OR-
5 -Tangerines -- -OR-
4 -Oranges
1/3 cup Sugar
1/2 teaspoon Pepper
Lettuce leaves
Mint or coriander leaves
Chopped chilis
Grind peanuts. Heat oil in a frying pan, add pork, garlic and onions.
Cook until pink color disappears. Drain off most of the fat. Add
sugar and pepper, cook 1-2 minutes. Add peanuts, mix in well, then
remove from heat.
Cool to room temperature.
Prepare platter, lining with lettuce leaves. Peel and segment the
citrus fruit if used, cutting each segment down to the back and fanning
open to form a circle. If using pineapple, cut off top leaves and
outer skin, as thinly as possible, from top down. Look at the "eye"
pattern, as it forms a spiral down the pineapple. Cut the spirals with
a sharp knife held at about a 45 degree angle. Cut off bottom. Cut
pineapple into about 5 or 6 wedges and then cut each of those into 1/4
inch slices. Arrange fruit on platter.
Mound meat mixture onto fruit, and decorate with other garnishes.
Serve at room temperature, or chilled.
1 teaspoon Oil
1 pound Ground pork
4 -to
8 Garlic cloves -- - finely chopped
3 Green onions -- white part
chopped
3/4 cup Roasted salted peanuts
1 Fresh pineapple -- -OR-
5 -Tangerines -- -OR-
4 -Oranges
1/3 cup Sugar
1/2 teaspoon Pepper
Lettuce leaves
Mint or coriander leaves
Chopped chilis
Grind peanuts. Heat oil in a frying pan, add pork, garlic and onions.
Cook until pink color disappears. Drain off most of the fat. Add
sugar and pepper, cook 1-2 minutes. Add peanuts, mix in well, then
remove from heat.
Cool to room temperature.
Prepare platter, lining with lettuce leaves. Peel and segment the
citrus fruit if used, cutting each segment down to the back and fanning
open to form a circle. If using pineapple, cut off top leaves and
outer skin, as thinly as possible, from top down. Look at the "eye"
pattern, as it forms a spiral down the pineapple. Cut the spirals with
a sharp knife held at about a 45 degree angle. Cut off bottom. Cut
pineapple into about 5 or 6 wedges and then cut each of those into 1/4
inch slices. Arrange fruit on platter.
Mound meat mixture onto fruit, and decorate with other garnishes.
Serve at room temperature, or chilled.
Subscribe to:
Posts (Atom)