Red Chili-Glazed Shrimp and Summer Roll

2 Ounce Bean Thread Noodles, cooked
2 Tablespoons Rice Vinegar
8 Rice-Paper Rounds
2 Lettuce leaves, ribs cut out and cut into strips
1/4 Cup Fresh Mint leaves
1/4 Cup Fresh Basil leaves
1 Cup Shredded Cabbage
1/4 Cup Fresh Cilantro leaves
1/3 Cup Carrots, Julienned
3 Scallions, Julienned
1 Cup Sweet Red Chili Sauce, divided


2 Tablespoons Peanut Oil
12 Raw Jumbo Shrimp, peeled and deveined
1/2 Cup Sweet Red Chili Sauce
Sesame Seeds for Garnish


In a small bowl combine the cooked noodles, rice vinegar, 2 tablespoons chili sauce, and salt to taste.  


Fill a shallow bowl with warm water and soak one or two rice papers at a time until soft and pliable.  Remove from water and place on an absorbent towel.  


Arrange 1 piece of lettuce on bottom half of soft rice paper.  Spread one teaspoon chili sauce over lettuce and top with some of the herbs and cut vegetables.  Roll rice paper up tightly around filling and, after rolling halfway, brush with some of the chili sauce.  Fold in the sides and continue rolling.  Transfer summer roll to a safe place and cover with a dampened paper towel to prevent drying out.


Heat oil in a large frying pan over high heat.  Season shrimp with salt and pepper.  Add to skillet and sauté until shrimp are almost cooked through, about 2 minutes.  Add half of the chili sauce, and continue to sauté until shrimp are well glazed.


Place three shrimp over two spring rolls and drizzle with some of the remaining chili sauce.  Garnish with additional basil and sprinkle some sesame seeds.


Makes 4 servings.

Short Rib Mushroom Burger

12 ounces Favorite BBQ Sauce


2 1/2 Pounds Ground Beef (chuck and sirloin)
1 1/2 Cups Shredded Short Rib Meat
1 Cup cooked sliced Mushrooms
1/4 Stick Butter
6 4-inch Sourdough Rolls (halved horizontally)
Fresh Watercress
6 1/4-inch Slices American Cheddar Cheese


In a small mixing bowl combine the short rib meat and mushrooms.  Divide the ground beef into 12 equal portions and form each portion into a patty shape.  Divide the short rib mixture evenly and place on top of 6 of the patties.  Place the remaining 6 patties on top of the short rib mixture and press together to form a complete hamburger patty.


Rub each half of the hamburger rolls with softened butter and grill lightly over medium heat.  Grill each burger over medium heat until desired doneness.  Once burgers are cooked, place a slice of cheese over each.  Place watercress onto each burger bun and top with burger.


Drizzle each burger with BBQ sauce and top with other half of bun.


Serve immediately.


Makes 6 Burgers.

CHIPOTLE BACON QUESADILLA BURGER

1 1/2 Cups Mayonaise

1/2 Teaspoon Dried Chipotle Seasoning

12 4-ounce Fully Cooked Beef Burgers

24 6-inch White Flour Tortillas

1 1/2 Pounds Cheddar Jack Cheese,  Shredded

24 Slices Fully Cooked Applewood Bacon

24 Tomato Slices

1 Head Iceberg Lettuce Shredded 

1 1/2 Cups Roasted Tomato Salsa 

Combine mayo, seasoning in a bowl and whisk to blend.  Cover and chill to hold.

To assemble each burger brush 2 flour tortillas lightly with oil.  Place tortillas, oiled side down, on flat work surface.  Spread 1 tablespoon chipotle mayonnaise on each tortilla;  top each side with 1 ounce shredded cheese.  On bottom half of quesadilla layer 1 burger pattie; close with top half of quesadilla.  

Grill on preheated griddle over medium-high heat for 3 minutes on each side or until golden and cheese is melted.

Open quesadilla and layer over burger pattie in this order:  

2 strips bacon

2 slices tomato 

2 ounces shredded lettuce

2 tablespoons salsa

Close quesadilla and slice in half;  arrange on plate.

Serve with corn tortillas, guacamole and fresh salsa.

Makes 12 servings.

Healthy for all to eat snack.

1/2 ounce whole shelled (unpeeled) almonds
1/4 ounce unsalted dry-roasted peanuts
1/4 ounce dried cranberries
1 tablespoon chopped pitted dates
1 1/2 teaspoon chocolate chips


Combine almonds, peanuts, cranberries, dates and chocolate chips in a small bowl.


Makes 1 carbohydrate Serving.

Mini Brie & Apple Quiches

• This one is delicious and easy.  Try it out and let me know what you think.
• 
  
• 30 mini phyllo shells (two 1.9-ounce packages; see Note)
• 1/2 medium apple, peeled and finely diced
• 5 large eggs
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• Pinch of freshly ground pepper
• Pinch of ground nutmeg
• 4 ounces Brie (1/2 small wheel), cut into 30 squares

Preheat oven to 350°F

Arrange phyllo shells on a large parchment-lined baking sheet. Divide apple among the shells.

Whisk eggs, mustard, salt, pepper and nutmeg in a large measuring cup.Pour the egg mixture over the apple (do not overfill the shells). Place a Brie square in each shell.

Bake until the egg is set, the Brie is melted and the phyllo is starting to brown around the edges, about 15 minutes. Let cool slightly before serving.

Makes 30 mini quiches.

Mocha Shakes

1/2 Cup warm water
4 Tablespoons cocoa powder
2 Tablespoons sugar
4 Teaspoons instant coffee granules 
1 cup milk
4 cups ice cream


Place water, cocoa, sugar and instant coffee in blender container.  Cover;  blend briefly on low speed.  Add milk.  Cover;  blend on high speed until thoroughly blended.  Add ice cream.  Cover;  blend until smooth.


Serve immediately.


Makes 6 servings.

Berry-Colada Punch

1 (16 ounce) package frozen strawberries, thawed
1 (15 ounce) can cream of coconut
3 cups pineapple juice, chilled
3 cups club soda, chilled
2 cups rum (optional)


Combine strawberries and cream of coconut in container of an electric blender;  process until smooth, stopping once to scrape down sides.  Pour into a pitcher or large bowl.  Stir in pineapple juice, club soda, and rum, if desired.


Serve over crushed ice.


Makes 2 1/2 quarts.

Mango Margaritas

1 (26 ounce) jar sliced mangoes, undrained
Colored decorator sugar
1 (6 ounce) can frozen limeade concentrate, thawed and undiluted
1 cup Gold Tequila
1/2 cup Triple Sec
1/4 cup Grand Marnier
Crushed Ice


Spoon 3 tablespoons mango liquid into a saucer;  pour mangoes and remaining liquid into container of an electric blender.


Place sugar in a saucer; dip rims of glasses into mango liquid, and then into sugar.  Set aside.


Add limeade concentrate and next 3 ingredients to blender container;  process until smooth, stopping once to scrape down sides.


Pour half of mixture into a small pitcher, and set aside.


Add enough ice to remaining mixture in blender to bring mixture to 5 cup level;  process until slushy, stopping once to scrape down sides.  Pour into prepared glasses;  repeat with remaining mango mixture and ice.  Serve immediately.


Makes 2 1/2 quarts.

Zesty Crab Cakes

1 Tablespoon Butter

1 Onion, finely chopped

2 Stalk Celery, finely chopped

1 1/2 Cups Crab Meat

2 Cups Panko (Japanese bread crumbs), divided

1 Jar Cocktail Sauce

1/2 Cup Monterey Jack Cheese, Shredded

1/4 Cup Sour Cream

2 Large Eggs, Lightly Beaten

1/4 Cup Olive Oil

Melt butter over medium-high heat in large skillet.  Add onion and celery;  cook, stirring frequently, for 3 to 5 minutes or until tender.

Combine onion-celery mixture, crabmeat, 1 cup Panko crumbs, 1/3 cup shrimp sauce, cheese, sour cream and eggs; mix well.  Shape mixture into 2-inch-round patties.  Coat crab cakes with remaining Panko crumbs.

Heat 2 tablespoons oil over medium-high heat in same skillet.  Add half of crab cakes; cook on each side for 1 to 2 minutes or until golden brown.  Drain on paper towels. Repeat with remaining crab cakes, adding oil as needed.

Serve with remaining shrimp sauce.

Makes 60 small crab cakes.

Sausage Stuffed Mushrooms

18 Italian Hot Sausages, casings removed

9 Teaspoons Dried Oregano

6 Cups Grated Parmesan Cheese 

3 Teaspoons Worcestershire Sauce

3 Teaspoons Garlic Powder

6 8-ounce packages Cream Cheese, room temperature

Olive Oil

144 Large Mushrooms (about 1 1/2 to 2 inch-diameter)

6-1/3 cup Dry White Wine

Saute sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes.  Using slotted spoon, transfer sausage mixture to large bowl and cool.  Mix 3 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese.  Season filling with salt and pepper; mix in egg yolk.

Brush 15x10x2-inch glass baking dish with olive oil to coat.  Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 3 cup Parmesan cheese.  Arrange mushrooms, filling side up, in prepared dish. (can be made 1 day ahead. Cover and chill.)

Preheat oven to 350.  Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.

Makes 144