Appetizers

Crab Dip - Orignial Boston Beanery®

Rating:

Ingredients:

¾ lb. Cream Cheese 1 Cups Sour Cream 1 Cups Cheddar Cheese Sauce 2 Tbsp. Mayonnaise 1 Tbsp. Lemon Juice

1 Tsp. Yellow Mustard 2 Tsp. Old Bay 1/3 Tsp. Garlic Powder 1 Tsp. Worcestershire Sauce 1 Pound Crab Meat

This the our Crab Dip from our 1997 menu. It is the original recipe used in the Boston Beanery Restaurant & Tavern.

Combine all ingredients in mixing bowl with wire whisk. This will make a large portion of crab dip, but you can freeze half for another time!
To serve: Heat in microwave or oven until bubbly hot and serve with your favorite crackers or chips!

Yield: 4 Cups

Posted by Phoxxe at March 23, 2005 05:00 PM | Comments (0)

Artichoke Dip

Rating:

Ingredients:

One 15 ounce can artichoke hearts ½ cup mayonnaise 8 ounces softened cream cheese

4 ounces shredded mozzarella 1 cup freshly grated parmesan 1 small garlic clove, minced fine

Drain the artichoke hearts and chop them finely, then mix them with the mayonnaise, the three cheeses and the garlic. When the ingredients are thoroughly blended, turn the mixture into a lightly buttered 10 inch pie plate or a shallow casserole. Bake in a preheated 350 degree oven for 15 minutes, or until hot and bubbly. During the baking, stir the mixture once after 7 or 8 minutes. Serve hot with crackers or toasted triangles of pita bread.

Serves 25

Posted by Phoxxe at March 23, 2005 03:42 PM | Comments (0)

Wo Tie/Pot Stickers

Rating:

Ingredients:

2 lbs ground pork/turkey 1 head Napa cabbage, chopped finely 10 dried shiitake mushrooms, re-hydrated and minced 1 bundle glass noodles, re-hydrated and minced 1 handful dried shrimp, re-hydrated and minced 4 sprigs spring onions, chopped	3 tbsp soy sauce 2 tbsp Shaoxing wine 1 tsp sesame oil 2 packages pot sticker wrappers salt to taste
Dipping Sauce 4-5" ginger root, slivered 1 clove garlic, minced 5 tbsp black vinegar	½ tsp sesame oil 2 tbsp light soy sauce ½ tsp chili powder

1. Prepare the cabbage by chopping it finely either manually or with a food processor. Before mixing the cabbage with the pork/meat, most of its moisture should be drawn out. Place the chopped cabbage in a clean kitchen towel over a bowl, sprinkle salt and let it sit for 30 minutes. After that, squeeze the towel with the cabbage in it. Another way to dry it would be to use a salad spinner.
2. Add the cabbage to the meat, the mushrooms, glass noodles, dried shrimp and spring onions. Mix thoroughly with hand or chopsticks. Add soy sauce, wine, sesame oil and salt to taste. The mixture can be left to marry for an hour or less.
3. Wrap the pot stickers by placing a teaspoon of mixture in the middle and folding it in half like a mini-calzone. Crimp edges.

Makes 75

Posted by Phoxxe at March 23, 2005 03:09 PM | Comments (0)

Cute Quiche

Rating:

Ingredients:

1 quiche shell 3 tablespoon butter ¼ cup chopped onions 2 ½ cups sliced mushrooms 1 tsp. salt ½ tsp. lemon juice

3 eggs 1 egg yolk 1 ¼ cup heavy cream dash of pepper dash of nutmeg 3 oz. of grated Swiss cheese

Sauté the onions and mushrooms in butter and lemon juice until softened. In a separate bowl, beat the eggs and yolks then add the cream and other seasonings until well blended. Add the mushrooms, onions and most of the cheese. Pour into the quiche shell and bake at 350 degrees F for 35-40 minutes on the center oven rack. Check by poking a knife into the middle - if it's clean, it's done. Remove and let cool. Garnish with paprika or cheese.

Posted by Phoxxe at March 23, 2005 03:08 PM | Comments (0)

Buffalo Wings

Rating:

Ingredients:

2.5 lbs split wing pieces 3 tbsp Texas Pete© Hot Sauce 2 tbsp butter or margarine

2 tsp garlic powder oil for frying salt to taste

1. Defrost the wings and dry them with a kitchen towel. Marinade them for about half an hour with garlic powder and salt.
2. We usually fry the wings in hot oil till it is crispy. There is an alternative of baking the wings. That is a little less messy.
3. Melt the butter/margarine in a pan, add the hot sauce and stir well.
4. When wings are fried up, add them in the hot sauce mixture in a covered container. Shake gently.
5. Serve with blue cheese dressing, celery sticks and carrot sticks.

Makes 24-30 Split Wings

Posted by Phoxxe at March 23, 2005 03:03 PM | Comments (0)

Bay Scallops in Wine Sauce

Rating:

Ingredients:

2 pounds bay scallops About 1 cup flour (dredging) Salt Freshly ground pepper 2 tablespoons oil, (olive) 2 tablespoons butter

2 shallots or 5-6 scallion bulbs, minced 2 garlic cloves 1 cup dry vermouth or white wine 2 tablespoons chopped fresh tarragon or dill 4 tablespoons chopped parsley

Just before cooking, dry the scallops thoroughly, then toss half of them in flour seasoned with a little salt and pepper. Heat half the oil and butter in a large skillet and when sizzling, shake off the excess flour from the scallops and toss them in; cook over high heat, shaking the pan and tossing them for 1 minute (you want to brown the scallops lightly, not steam them). Remove them to a warm dish and repeat the same procedure with the remaining scallops, flouring them and then browning them in the remaining oil and butter. Remove them to the same dish. Scatter the minced shallots and garlic into the pan, stir them around, scraping up all the browned bits, then quickly add the wine. Let it come to a boil, toss in the herbs and cook hard to reduce slightly. Return all the scallops to the pan and cook them gently in the sauce for 30 seconds. Taste, add salt and pepper as necessary.

Posted by Phoxxe at February 14, 2005 04:45 PM | Comments (0)

Asian-style Short Ribs

Rating:

Ingredients:

8 short ribs, approximately 3 lbs ½ cup soy sauce ½ cup water ¼ cup sugar or honey 3 star anise 6 scallions, trimmed

1 3" piece cinnamon 5 nickel-sized slices ginger root 1 tsp Sichuan peppercorns salt chopped cilantro leaves or scallions for garnish cooked white rice for serving

1. Combine all ingredients except salt, rice and garnish, into a slow cooker. Cover and cook until meat is very tender and falling from bone, 5 hours or more on high, 7 hours or more on low. Taste and add salt if necessary.
2. If you like, remove meat, strain liquid and refrigerate meat and liquid separately; skim fat from liquid and reheat with meat. Serve hot over white rice, garnished with scallions and cilantro.

Serves 4

Posted by Phoxxe at February 14, 2005 04:11 PM | Comments (0)