Rouille
Rouille
Makes about 2/3 cup
Spread this flavorful mayonnaise on toasted bread rounds and serve with Bouillabaisse, or use as a dip for raw vegetables.
4 garlics
1/4 teaspoon salt
2 large egg yolks
1/4 teaspoon crumbled saffron, threads
1/4 teaspoon cayenne pepper
1/2 cup olive oil
Place garlic, salt, egg yolks, saffron, and cayenne in the bowl of a food processor; process until well combined. With motor running, slowly add oil, and process until thick paste forms, about 5 minutes.
Cucumber-Yogurt Mixture
Cucumber-Yogurt Mixture
Yields 6-8 servings
1 large English cucumber or 2 small cucumbers, peeled, seeded and finely diced
2 teaspoons salt
2 cups plain yogurt
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons lime juice
2 large cloves garlic, finely minced or zested
1 small red onion, minced
1/4 cup fresh mint leaves, coarsely chopped
2 tablespoons parsley
Salt and freshly ground pepper
Combine all ingredients in a large bowl and let mixture sit for an hour so flavors can marry.
Pico de Gallo
Pico de Gallo
Yields 4 servings
3-4 plum or vine-ripened tomatoes, seeded and chopped
1 small white onion, diced
1 jalapeño pepper, seeded and chopped
1-2 tablespoons cilantro, roughly chopped
1 lime, zest and juice
Salt and freshly ground black pepper
Combine all ingredients in a small bowl, season with salt and pepper and let sit for 15-20 minutes to let the flavors combine. Serve with your favorite tortilla chips.
Mediterranean Feta Dip
Mediterranean Feta Dip
Yield 10 servings
1 1/2 cups feta cheese crumbles, plain or with Mediterranean herbs
1/2 cup whole milk
1/2 cup toasted walnut pieces
3-4 sprigs fresh oregano leaves, stripped from stems
1 teaspoon coarse black pepper
1 teaspoon lemon juice
1 teaspoon hot sauce
1 roasted red pepper, chopped, for garnish
1/2 cup kalamata olives, chopped, for garnish
Sliced seedless cucumbers, for dipping
Crispy flat breads such as lavash, for dipping
In a food processor, combine feta, milk, walnuts, oregano, pepper, lemon juice and hot sauce until smooth and creamy. Scrape the feta dip into a serving bowl and garnish with red pepper and olives. Serve with crispy flat breads and cucumbers for dipping.
Glazed Chicken Wings with Sauces
Glazed Chicken Wings
Serves 4; Prep time: 10 minutes; Total time: 45 minutes
3 pounds (about 16) chicken wings
Honey-Mustard Sauce or Classic Hot Sauce (recipe follows)
Celery and carrot sticks
Blue-Cheese Dip, for dipping (recipe follows)
1. Heat broiler. Rinse chicken wings; pat dry. Place on a baking sheet, wing tips down. Broil until golden brown, rotating sheet occasionally, 35 to 40 minutes. Transfer wings to a large bowl. Drain off fat from baking sheet.
2. Toss wings with desired sauce, and return to baking sheet, wing tips down. Reserve sauce in bowl. Broil wings again until glazed, 2 to 3 minutes, rotating sheet once. Toss wings with reserved sauce. Serve hot, with celery and carrot sticks, and Blue-Cheese Dip.
Honey-Mustard Sauce
1/4 cup Dijon mustard
3 tablespoons butter, melted
2 tablespoons honey
1 teaspoon cider vinegar
Coarse salt and ground pepper
1. In a small bowl, whisk together ingredients.
Classic Hot Sauce
6 tablespoons ketchup
2 to 3 tablespoons hot sauce, such as Tabasco
4 tablespoons butter, melted
Coarse salt and ground pepper
1. In a small bowl, whisk together ingredients.
Blue-Cheese Dip
1/2 cup sour cream
1 tablespoon mayonnaise
1/2 teaspoon hot sauce, such as Tabasco
1/4 teaspoon coarse salt
1/3 cup crumbled blue cheese
1. In a small bowl, stir together sour cream, mayonnaise, hot sauce, and salt. Stir in blue cheese. Chill, covered, until ready to serve.
Deviled Ham Dip
Deviled Ham Dip
Recipe courtesy of Rachael Ray
Yields 6-8 servings
1/2 pound deli ham, chopped
1/2 small white onion, cut in large pieces
2 teaspoons paprika
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce, plus additional if desired
2 tablespoons yellow mustard
1 8-ounce package cream cheese at room temperature
1 cup extra-sharp yellow cheddar cheese, shredded
A handful of flat-leaf parsley
1/4 cup small pimento olives, sliced into thin rounds
1 box Ritz crackers or any other kind you like
In a food processor, combine all the ingredients except the olives and crackers, and pulse until it forms a paste-like dip. Remove to a serving dish and top with the olives. Serve crackers around for dipping.
Texas Crabgrass
Texas Crabgrass
Original recipe yield: 2.5 cups
Prep Time 20 Min
Cook Time 20 Min
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 onion, chopped
1/2 cup butter
1/2 pound crabmeat
3/4 cup grated Parmesan cheese
1/4 cup dry sherry
In a medium saucepan, place spinach with 1/4 cup water. Bring to a boil. Reduce heat to medium, cover and cook approximately 10 minutes, stirring occasionally.
In a medium saucepan over medium heat, slowly cook and stir onions in butter until tender.
Place spinach, onion, crabmeat, Parmesan cheese and dry sherry in a small baking dish. Mix thoroughly. Bake in the preheated oven 15 minutes, or until bubbly and lightly browned.
Crab and Cream Cheese Dip
Crab and Cream Cheese Dip
Prep Time: 5 minutes
Yield: 3 cups
1 pound crabmeat, any kind, picked free of shell
8 ounces cream cheese, in large dice
1 teaspoon hot sauce, or to taste
2 teaspoons Worcestershire sauce
1 teaspoon prepared horseradish, or to taste
2 tablespoons Creole mustard or other coarse mustard
2 green onions, thinly sliced
Kosher salt and freshly ground pepper, to taste
Place 1/2 the crabmeat in the bowl of a food processor. Add 1/3 of the cream cheese, hot sauce, Worcestershire, horseradish, mustard, 2/3 of the green onions, salt, and pepper. Puree, running the processor for about 15 seconds. Scrape the sides and bottom of the bowl with a rubber spatula, add 1/2 the remaining cream cheese, and puree until well blended, about 15 seconds. Stop and scrape the bowl again, add the remaining cream cheese, and process until well incorporated. Adjust seasoning. Fold in the remaining onions and crabmeat and serve as a dip. Or, to make canapes, reserve the remaining crabmeat, place the puree in a pastry bag, and pipe it onto crackers or toast points. Season the reserved crabmeat, and garnish the canapes with the crabmeat and the remaining green onions.
Hot Crab Dip
Hot Crab Dip
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 4 cups
1 pound jumbo lump crabmeat, free of shells
1 cup grated pepper jack cheese or some other cheese like five Italian cheese
4 oz cream cheese
1/2 cup low-fat mayonnaise
1/4 cup grated Parmesan
1/4 cup green onions, minced, optional
4 roasted garlic cloves or 1 cloves minced
1 teaspoon Worcestershire sauce
2 tablespoons fresh lemon or lime juice
1 teaspoon hot pepper sauce
1 teaspoon Dijon mustard
1/4 cup sour cream
Old Bay seasoning
Smidge of horseradish
Salt and pepper
Shrimp, optional
Preheat oven to 325 degrees F.
Combine all of the ingredients in a casserole and gently stir until thoroughly mixed. Bake for 40 minutes. Serve hot with crackers or toast points.
Creamy Cremini-Mushroom Dip
Creamy Cremini-Mushroom Dip
Recipe courtesy of Rachael Ray
Yields 15 servings
1/2 cup sliced almonds
3 tablespoons butter
1 pound cremini mushrooms caps, diced
3 tablespoons flour
1 splash good quality dry sherry
1 cup half-and-half
Salt and pepper, to taste
1/2 teaspoon freshly grated nutmeg
1 palmful flat-leaf parsley, finely chopped
1 package party-size (little squares) rye or pumpernickel bread
Toast the almonds in a small skillet over medium-high heat until lightly browned. Remove and reserve. Heat a medium-sized skillet over medium heat and add butter. Once it melts, add mushrooms and sauté until tender. Add flour to the mushrooms and cook for a minute or two. Add the sherry. Once the alcohol has burned off and the sherry has reduced a bit, a couple of minutes, stir in the half-and-half. Cook until thickened and season with salt and pepper. Remove from heat, stir in the almonds, nutmeg, and parsley, and pour into a serving bowl and serve immediately with bread alongside.
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