Every dinner needs atmosphere, right? It's already snowed here... Somewhere It's Snowing.
The shrimp (fried in a cast iron grill pan with olive oil), was served with chili sauce and hoisin sauce (a Chinese barbecue-like sauce) on the side. Fried rice was direct from the Sun-bird seasoning packet (using brown rice), with the addition of water chestnuts. In our view, the fried rice needed a little more salt or additional soy sauce, to be seasoned correctly.
The work New Year's Day potluck included salmon dip, thus it has been on my list of dishes to prepare, and was a hit. Apparently the Amish (re 'Amish Cooking' book) do not prepare appetizers, and the Columbia Classics major on shrimp dip, but Google is my friend. I also had to work around the personal preferences - one hates pimientos, the other can't eat pepper or anything spicy.
Salmon Dip1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1/4 cup butter, softened
2 tablespoons chopped pimento peppers (left out)
1 tablespoon chopped fresh parlsley
1 teaspoon grated onion (minced, not grated; doubled or tripled the amount of onion)
1 (7 oz) can salmon, drained, bones and skin removed (mistakenly purchased a 14 oz can so used it all - just the right amount)
1/4 teaspoon dried dill weed (substituted 1 squeeze of dill paste)
1. In a medium bowl, combine the cream cheese, sour cream, butter, [pimentos], parsley and onion; beat with an electric mixer until smooth. Stir in the salmon and dill. Cover and refrigerate until serving.
|Chinese Ringnecked Pheasant in South Dakota snow|