Recipes

Come-Back Sauce

Come-Back Sauce

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Ingredients

Makes 3 cups

Prep: 10 min., Chill: 1 hr.

Instructions

  • Stir together all ingredients.
  • Cover and chill 1 hour.
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Course; Sauce

Chicken Wontons With Peanut Dipping Sauce

Chicken Wontons With Peanut Dipping Sauce

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Ingredients

Makes 3 dozen

Prep: 30 min., Cook: 10 min. per batch

Instructions

  • Stir together first 7 ingredients.
  • Spoon 1 teaspoon mixture in center of each wonton wrapper.
  • Moisten wonton edges with water.
  • Bring corners together, pressing to seal.
  • Pour oil to a depth of 3 inches into a Dutch oven; heat to 375°.
  • Fry wontons in batches until golden, turning once.
  • Drain on wire racks over paper towels.

Notes & Wine Advice

Serve immediately with Peanut Dipping Sauce.
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Course; Appetizer / Chicken

Peanut Dipping Sauce

Peanut Dipping Sauce

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Equipment

  • Small saucepan

Ingredients

Makes about ¾ cup

Prep: 10 min., Cook: 2 min.

Instructions

  • Bring all ingredients to a boil in a small saucepan, whisking constantly; boil 1 minute.
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Course; Nuts / Sauce

Shrimp ’n’ Grits Tarts

Shrimp ’n’ Grits Tarts

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Ingredients

Makes 3 dozen

Prep: 40 min., Cook: 25 min., Bake: 35 min.

Instructions

  • Bring 2 cups chicken broth, milk, 2 tablespoons butter, and white pepper to a boil in a large saucepan over medium-high heat.
  • Gradually whisk in grits; return to a boil.
  • Reduce heat, and simmer, stirring occasionally, 5 to 10 minutes or until thickened.
  • Add Parmesan cheese, and whisk until melted and blended.
  • Spoon 1 rounded tablespoonful of grits mixture into each lightly greased muffin cup of 3 (12-cup) miniature muffin pans.
  • Bake at 350° for 20 to 25 minutes or until lightly browned.
  • Make indentations in centers of warm grits tarts, using the back of a spoon.
  • Let tarts cool completely in pans.
  • Remove tarts from muffin pans, and place on a 15- x 10-inch jelly-roll pan.
  • Melt remaining 2 tablespoons butter in a medium saucepan over medium-high heat; add ham, and sauté 1 to 2 minutes.
  • Sprinkle 3 tablespoons flour evenly over ham, and cook, stirring often, 1 to 2 minutes or until lightly browned.
  • Gradually add remaining 1½ cups chicken broth, stirring until smooth.
  • Reduce heat, and cook, stirring often, 5 to 10 minutes or until thickened.
  • Stir in 3 tablespoons chopped parsley and white wine Worcestershire sauce, and spoon evenly into tarts.
  • Top each with 1 shrimp.
  • Bake at 350° for 5 to 10 minutes or just until warm.
  • Garnish, if desired.

Notes & Wine Advice

For testing purposes only, we used Cumberland Gap Diced Ham.
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Course; Fish / Quiche

Coconut Shrimp

Coconut Shrimp

These pleasantly sweet and crunchy gems from the sea rival any you’ve enjoyed at a restaurant.
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Ingredients

Makes 4 appetizer servings

Prep: 30 min., Chill: 1 hr., Cook: 4 min. per batch

Instructions

  • Peel shrimp, leaving tails intact; devein, if desired.
  • Stir together cream of coconut and next 4 ingredients until mixture is smooth.
  • Coat shrimp with 1 cup cornstarch; dip in cream of coconut mixture, and drain on a wire rack.
  • Dredge shrimp in coconut; dredge in breadcrumbs.
  • Place on a baking sheet; cover and chill 1 hour.
  • Pour oil to a depth of 2 inches into a Dutch oven; heat to 375°.
  • Fry shrimp, in batches, 4 minutes or until golden.
  • Drain.
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Course; Appetizer / Fish

Grilled Zucchini-Wrapped Shrimp

Grilled Zucchini-Wrapped Shrimp

Add a thin slice of pickled jalapeño pepper to each shrimp appetizer for extra heat.
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Ingredients

Makes 6 appetizer servings

Prep: 30 min., Chill: 15 min., Cook: 2 min., Grill: 6 min.

Instructions

  • Peel shrimp, and devein, if desired.
  • Combine lime juice, 3 tablespoons vegetable oil, and next 3 ingredients in a zip-top freezer bag, gently squeezing to blend; add shrimp.
  • Seal and chill mixture 15 minutes.
  • Remove shrimp from marinade, reserving marinade.
  • Bring reserved marinade to a boil in a small saucepan; remove from heat.
  • Cut zucchini lengthwise into thin slices with a vegetable peeler.
  • Wrap each shrimp with a zucchini slice, and secure with a wooden pick.
  • Brush rolls with remaining 5 tablespoons vegetable oil.
  • Grill rolls, without grill lid, over medium-high heat (350° to 400°) about 4 minutes.
  • Brush with reserved marinade; turn and brush again.
  • Grill 2 more minutes or just until shrimp turn pink.
  • Serve hot or at room temperature on a cilantro-lined platter, if desired.
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Course; Fish

Crab Cakes With Maui Sauce

Crab Cakes With Maui Sauce

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Ingredients

Makes 4 servings

Prep: 25 min., Cook: 12 min.

Garnish:

  • shredded fresh spinach leaves

Instructions

  • Stir together first 12 ingredients, and shape into 12 patties.
  • Melt 2 tablespoons butter in a large nonstick skillet over medium heat.
  • Add crab cakes, and cook 5 minutes on each side or until golden.
  • Remove crab cakes from skillet, and keep warm.
  • Add spinach leaves to skillet, and sauté 1 to 2 minutes or until wilted.
  • Stir in remaining 2 tablespoons butter.
  • Spoon Maui Sauce onto 4 individual plates, and top evenly with crab cakes.
  • Spoon spinach mixture around crab cakes.
  • Garnish, if desired.

Notes & Wine Advice

Serve immediately.
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Course; Cake / Fish

Maui Sauce

Maui Sauce

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Equipment

  • Small saucepan

Ingredients

Makes ¾ cup

Prep: 5 min., Cook: 10 min.

Instructions

  • Bring pineapple juice and vinegar to a boil in a small saucepan over medium-high heat.
  • Boil 8 to 10 minutes or until mixture is reduced by half.
  • Stir in soy sauce; cool slightly.
  • Whisk in mayonnaise until smooth.
  • Serve warm.
  • Makes ¾ cup
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Course; Sauce

Vegetable Platter With Creamy Honey-Herb Dip

Vegetable Platter With Creamy Honey-Herb Dip

To get a head start, wash rinse, pat dry, and wrap in paper towels. Refrigerate in a zip-top plastic bag. Vegetables can be steamed 8 hours ahead and chilled.
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Ingredients

Makes 8 servings

Prep: 15 min., Cook: 30 min.

Instructions

  • Arrange new potato and, if desired, sweet potato in a steamer basket over boiling water.
  • Cover and steam 20 minutes or until tender.
  • Rinse with cold water to stop the cooking process.
  • Arrange green beans in steamer basket over boiling water.
  • Cover and steam 4 minutes or until crisp-tender.
  • Plunge into ice water to stop the cooking process; drain.
  • Repeat procedure with cauliflower, and then broccoli.
  • Place vegetables on a lettuce-lined platter; cover and chill.

Notes & Wine Advice

Serve with Creamy Honey-Herb Dip.
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Course; Appetizer / Vegetables
Diets; Vegetarian

Creamy Honey-Herb Dip

Creamy Honey-Herb Dip

If you don’t have time to steam vegetables, serve this dip with a deli vegetable tray from the supermarket.
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Equipment

  • Food processor

Ingredients

Makes 1¼ cups

Prep: 5 min.

Instructions

  • Process first 7 ingredients and, if desired, anchovy paste in a food processor or blender until smooth; cover and chill.
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Course; Sauce