Over the weekend I went back and made some improvements to the poached shrimp in Old Bay butter. In the end I completely changed the recipe and the results were even better than I expected. I used the same poaching method to cook the shrimp. However for the sauce I changed nearly everything. Instead of using Old Bay I switched to a Cajun seasoning, which kicks up the spice level. I also switched to a oil and butter base, which does a better job at coating the shrimp and is great for dipping bread. I also added in some chopped up hot banana peppers, an idea I came across when I ordered the Cajun shrimp appetizer at The Irish Rover Station House. Give this recipe a try, it’s quick and easy to make and is a real crowd pleaser, Enjoy!
This is a very easy to make appetizer that is sure to impress. If the scallops you use are very large be sure to cut them in half so they all cook evenly. When picking scallops try to find dry packed, they cook better than wet packed scallops. Make sure to precook the bacon. by precooking the bacon you solve the problem of having either overcooked scallops and crispy bacon or perfectly cooked scallops and undercooked bacon. You can pair the bacon wrapped scallops with ginger BBQ sauce or a nice cocktail sauce. You will find the recipe’s for the scallops and the BBQ sauce below. Enjoy!
I wanted to make a new appetizer and saw this recipe on The Food Network. The onion stacks turned out alright I just do not think they are worth all the effort it takes to make this dish. You can find the recipe below. If you are a big garlic and onion lover you will enjoy this dish but again there is a lot of prep work and a lot of sitting time for this recipe. If you have the time try it out. Enjoy
I found a recipe similar to this in Cooking Light Magazine, I tweaked it a little but it still stays true to the original. This recipe is a bit tedious to prep but very simple to cook.
To put rolls together place 1 steak slice on a cutting board and place 3 pieces of green onion and 3 pieces of red pepper on steak then roll. Place completed beef rolls on baking sheet.
Then coat grill pan with cooking spray then heat pan over medium-high heat. Place beef rolls in pan, seem side down and cook for 3 min. Then turn and cook for an additional 3 minutes. While beef rolls are cooking bring reserved marinade and remaining rice wine vinegar to a boil and reduce by about half. pour sauce over rolls then serve.
This recipe is great to make for game day. They are bite size and offer an alternative to wings and a six foot hoagie. For full recipe see the link below, Enjoy!