Good dippers: cooked fresh artichoke leaves, sliced large raw mushrooms, raw zucchini spears, chunks of French bread.
These cocktail party staples are delicious, and it’ll be tempting to gobble them too soon from the hot oven. Remind your guests to use care when handling the baked oyster shells— they will be very hot.
This “uncooked” fish dish is sometimes spelled “seviche.” No matter—it’s the same recipe. Serve it as the fish course, appetizer or salad. The acid in the lemon/lime juice is what actually “cooks” the fish. You can also try some small bay scallops or medium-size shrimp.
Serve these as an appetizer or on the buffet table. They can be made ahead, frozen or refrigerated, and reheated for service later on.
This is one versatile dish from the “Lone Star State”. I serve it as a main course whenever I find really large shrimp on sale.
Sprinkle beef with lemon-pepper seasoning. In small bowl, mix lemon peel, soy sauce and 1 tablespoon of the oil; brush over both sides of beef. 2 In 10-inch nonstick skillet, heat remaining tablespoon oil over medium heat. Add beef; cook 10 to 12 minutes or until browned on both sides and desired doneness. Cut into …
Ingredients1/4 cup brown sugar 1 tablespoon chile powder 1 tablespoon paprika 2 teaspoons garlic powder 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon cayenne pepper 1 pork shoulder roast (also called pork butt) 4 onions, cut into halves 1 bottle good barbecue sauce and good-quality hamburger rolls, for serving Stir together …