Ingredient: cream cheese, softened

Smoky_Salmon_Dip_1000 doug

Smoky Salmon and Green Chile Party Dip

Smoky Salmon and Green Chile Party Dip
Print Recipe
Servings Prep Time
2 cups 10 minutes
Servings Prep Time
2 cups 10 minutes
Smoky Salmon and Green Chile Party Dip
Print Recipe
Servings Prep Time
2 cups 10 minutes
Servings Prep Time
2 cups 10 minutes
Instructions
  1. In a food processor or blender, process the cottage cheese until smooth. Add the cream cheese and whip until thoroughly combined and creamy.
  2. Transfer the cheese mix to a bowl. Fold in the salmon, green chiles, Old Bay, garlic powder, smoke seasoning, and about 1/4 teaspoon of black pepper.
  3. Taste the dip; add more smoke 1-2 drops at a time until the desired flavor is reached (it's very easy to overdo it, so be cautious.) Add more black pepper, if desired.
  4. Chill at least 30 minutes. Garnish with finely chopped chives or dill (fresh or dried) before serving.
Recipe Notes

Look for a liquid smoke that has an absolute minimum of ingredients -- usually just water, natural smoke flavoring, and a preservative (a small amount of coloring is acceptable, if necessary.) Two excellent brands are Wright's and Haddon.

 

Recipe Credit: Doug DuCap.  Photo Credit:  Food.com

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old bay crab ball foodietotsdotcom

Old Bay Holiday Crab Ball

Old Bay Crab Ball
Print Recipe
Servings Prep Time
10 servings 10 minute
Servings Prep Time
10 servings 10 minute
Old Bay Crab Ball
Print Recipe
Servings Prep Time
10 servings 10 minute
Servings Prep Time
10 servings 10 minute
Instructions
  1. Mix crab meat, cream cheese, salad dressing, onions, shredded cheese and spices with a mixer
  2. Chill mixture 1 hour.
  3. Mixture should be thick enough to shape into 2 balls or logs.
  4. Roll in the crushed pecans
  5. Serve with crackers.
Recipe Notes

Recipe Credit: Donna Luckadoo Photo Credit: Food.com

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Shrimp_Artichoke_App_1000 doug ducamp

Shrimp and Artichoke Mini Peppers Appetizer

Shrimp and Artichoke Mini Peppers Appetizer
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Servings Prep Time
40 appetizers 20 minutes
Servings Prep Time
40 appetizers 20 minutes
Shrimp and Artichoke Mini Peppers Appetizer
Print Recipe
Servings Prep Time
40 appetizers 20 minutes
Servings Prep Time
40 appetizers 20 minutes
Instructions
  1. Drain the artichoke hearts and pulse in a food processor until almost smooth.
  2. Add the cream cheese, oregano, onion powder, thyme, garlic powder, and black pepper until thoroughly mixed.
  3. Transfer the artichoke mix to a bowl and fold in the shrimp. Adjust salt.
  4. Trim the tops from the peppers.
  5. Slice the peppers in half lengthwise and remove the seeds.
  6. Fill each pepper half with a scant teaspoon of shrimp and artichoke mixture and sprinkle with your choice of garnish.
Recipe Notes

Recipe and photo credit: Doug DuCap. As published on fishcooking.about.com.

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Cranberry_Crab_Cups_1000 doug ducap

Holiday Cranberry Onion Crab Cups

Holiday Cranberry Onion Crab Cups
Print Recipe
Servings Prep Time
48 appetizers 45 minutes
Cook Time
15 minutes
Servings Prep Time
48 appetizers 45 minutes
Cook Time
15 minutes
Holiday Cranberry Onion Crab Cups
Print Recipe
Servings Prep Time
48 appetizers 45 minutes
Cook Time
15 minutes
Servings Prep Time
48 appetizers 45 minutes
Cook Time
15 minutes
Instructions
  1. Place the rolled pie crusts (in the wrapper) on the counter and allow them to come to room temperature (about 30 minutes)
  2. While waiting for the pie crusts to come to room temperature, make the cranberry-onion marmalade.
  3. In a saucepan, combine the whole berry cranberry sauce, chopped onion, ground coriander, and the white pepper. Heat just to bubbling over medium heat, stirring often.
  4. Reduce the heat to low and simmer, stirring often, for 15 minutes, or until the cranberry sauce has re-thickened (it will thicken further while cooling)
  5. Stir in the walnuts and allow to cool off the heat for 5 minutes or so before tasting. Add a small pinch of salt and taste again. Add a pinch more if needed (you want just enough to accent the sweetness and brighten the flavors.
  6. In a bowl, combine the cream cheese, crabmeat, chopped celery, parsley, and white pepper. Mix gently but thoroughly with a spatula or spoon.
  7. Heat the oven to 400 degrees. Lightly coat the cups of mini-muffin pans with cooking spray. Unroll the pie crusts and cut out 2 1/2 inch circles of dough using a biscuit cutter or drinking glass. Each pie crust should yield at least 16 circles of dough.
  8. Gently press the dough circles into the mini muffin cups, making sure to press out any air pockets in the bottom.
  9. Fill each cup with a slightly rounded teaspoon of crab-celery filling. Top each with about 1/2 of a teaspoon of the the cranberry-onion marmalade.
  10. Place the mini muffin pans on the center rack of the oven and bake for 14-16 minutes until the edges of the pie dough are golden.
  11. Remove the crab cups from the pans and allow them to cool on a wire rack. Serve hot or at room temperature.
Recipe Notes

Recipe and photo credit by Doug DuCap as published on aboutfood.com.  

  • Each 15 ounce box has two rolls of pie crust, so you'll need one and a half boxes for this recipe.
  • Remember to allow the pie crust rolls to come to room temperature and handle them carefully when unrolling them, as they are apt to tear, especially if they are still cold.
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Clam_Pimento_Spread_1000 doug ducap

Clam and Pimento Cheese Spread with Country Ham

Zesty Clam and Pimento Cheese Spread with Country Ham
Print Recipe
Servings Prep Time
3 cups 20 minutes
Servings Prep Time
3 cups 20 minutes
Zesty Clam and Pimento Cheese Spread with Country Ham
Print Recipe
Servings Prep Time
3 cups 20 minutes
Servings Prep Time
3 cups 20 minutes
Instructions
  1. Saute' the country ham over medium heat until lightly colored. Set aside to cool.
  2. In a bowl, combine the ham with the cream cheese, clams, pimento, mayonnaise, Parmesan, hot pepper sauce, onion soup mix, and black pepper. Mix well. For a real treat, spread it on lightly toasted French bread slices and broil until bubbly.
  3. Add the cheddar cheese and, using a fork, mash together the ingredients (you want a texture that is well mixed but still a bit chunky.)
  4. This spread is great on crackers, apple slices, celery stalks, and sandwiches.
Recipe Notes

Recipe creator Doug DuCap uses some of the powder from a standard onion soup mix packet. He suggests that you can substitute regular onion powder in this recipe, but the onion soup mix powder adds more interesting flavor notes.

Recipe and photo credit by Doug DuCap as published on aboutfood.com. 

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