BLACK BEAN SWAMP DIP
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the broiler. Put the poblanos on a baking sheet and broil, turning halfway through, until charred all over, 15 to 20 minutes. Let cool slightly, then remove the stems and seeds and peel off the charred skin. (It's OK if some skin remains.)
- Transfer the poblanos to a blender and add 1/2 cup water, the black beans, cilantro, scallions, lime juice, 2 teaspoons salt and the cumin. Puree until smooth. Transfer to a small bowl and serve with tortilla chips.
BUZZARD CLAWS WITH SWAMP DIP
No, it's not really buzzard claws--it's chicken! I think this is a good conversation piece. It is great for Halloween parties or gator games (football).
Provided by southern chef in lo
Categories Lunch/Snacks
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F Line baking sheet with foil and spray with cooking oil. Crumple aluminum foil into a log shape that fits lengthwise into baking sheet.
- Remove drumsticks from freezer (they should be partially frozen, not hard). Prepare chicken by Frenching the bone.
- Beat egg and milk together in a bowl. Stir paprika, cayenne, chili powder, salt, pepper, bread crumbs and cheese together in 9-inch pie plate. Dip chicken into egg mixture and bread chicken in bread crumb mixture, patting to coat evenly.
- Place chicken on baking sheet with spatula; prop bone sections up on aluminum foil log. Pull slices apart slightly to form a claw shape. Chill 30 minutes to set crumb coating. Bake 35 to 40 minutes, until chicken is 180°F Lift chicken claws to a platter with spatula. Serve with Swamp Dip.
- To make swamp dip: Combine mayonnaise and salsa in small bowl. Serve in a hollowed-out tomato or mini pumpkin shell.
Nutrition Facts : Calories 307.9, Fat 15.5, SaturatedFat 5.2, Cholesterol 102.2, Sodium 634.9, Carbohydrate 17.6, Fiber 1.2, Sugar 2.2, Protein 23.1
HALLOWEEN SWAMP DIP
Make and share this Halloween Swamp Dip recipe from Food.com.
Provided by Alia55
Categories Halloween
Time 20m
Yield 4 cups
Number Of Ingredients 14
Steps:
- Melt butter in 10-inch skillet until sizzling; add onion, red pepper and garlic.
- Cook over medium heat, stirring occasionally, until onion is softened.
- Stir in flour; continue cooking 1 minute.
- Add broth and whipping cream.
- Continue cooking, stirring with wire whisk, until mixture is thickened.
- Stir in cheese, seasoning, yogurt, spinach and hot pepper sauce until spinach wilts and mixture is heated through.
- Remove from heat.
- Season with salt and pepper to taste.
- Serve warm with crackers, bread slices or assorted vegetable sticks.
Nutrition Facts : Calories 323.3, Fat 27.6, SaturatedFat 17.4, Cholesterol 89.9, Sodium 466.6, Carbohydrate 13.8, Fiber 2.6, Sugar 4.4, Protein 7.7
BUZZARD'S BAY BOURBON SCALLOPS
This dish was conceptualized for the Victory Dinner Celebration at the 2014 Buzzard's Bay Cup Challenge. It played off local and imported ingredients for the event. I like to serve these over a field of wilted greens like Swiss or rainbow chard.
Provided by Doug Matthews
Categories Seafood Shellfish Scallops
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Melt 1/4 cup butter, 2 ounces bourbon, and olive oil together in a large skillet over medium-high heat. Cook sea scallops in hot butter-bourbon mixture until browned and just about cooked through, 2 to 3 minutes per side. Transfer scallops to a plate and drain any excess liquid from the skillet.
- Whisk remaining butter, remaining bourbon, brown sugar, cayenne pepper, salt, and black pepper together in the same skillet over medium-high heat until sauce reduces and alcohol evaporates, 1 to 3 minutes. Drizzle sauce over scallops.
Nutrition Facts : Calories 362.9 calories, Carbohydrate 13.4 g, Cholesterol 103.4 mg, Fat 23.4 g, Fiber 0.4 g, Protein 15.8 g, SaturatedFat 9.6 g, Sodium 272 mg, Sugar 2.4 g
~ TOP NOTCH CRAB CLAW DIP OR SPREAD ~
I was dabbling in the kitchen as norm & been experimenting for the holidays and this one is most definitely a keeper. It's going to make its appearance on my Thanksgiving snack table. We love cream cheese based dips so that was a must & I used claw meat instead of the normal crab and oh what a flavorful difference. None of the...
Provided by Cassie *
Categories Other Appetizers
Time 5m
Number Of Ingredients 6
Steps:
- 1. Pick through crab claw meat and remove any shell or pieces of cartilage.
- 2. In a medium bowl, add all of the ingredients and mix with a hand held mixer until everything is blended well. For a chunkier dip, whip all of the ingredients, except for the crab and fold it in last. Cover and chill until ready to serve.Sprinkle with a little paprika for garnish if you so desire. Serve with assorted crackers.
- 3. Enjoy! It's so good!
STONE CRAB CLAWS WITH COASTLINE DIPPING SAUCE
My husband handed me this recipe, found in Men's Health magazine. Looks really good! Several online websites will deliver stone crab claws, so I am posting this for safekeeping. Yet to try. Note that preparation time does not include one hour chilling time.
Provided by Epi Curious
Categories Crab
Time 10m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Whip together all ingredients except crab claws and refrigerate for one hour. Serve with the stone crab claws, cooked, chilled and precracked.
Nutrition Facts : Calories 207.1, Fat 17.8, SaturatedFat 4.5, Cholesterol 18.6, Sodium 363.2, Carbohydrate 11.6, Fiber 0.4, Sugar 3, Protein 1.6
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