Beef SatayBy wpNotes: Instead of making spice paste, you can use 1/4 cup purchased Thai red curry paste mixed with 2 tablespoons salad oil; stir in a 6- to 8-inch frying pan over medium heat until fragrant, about 5 minutes, then add sugar. You will need about 12 thin wood or metal skewers. If using wood, soak in water at least 30 minutes just before using. Up to 1 day ahead, coat meat with spice mixture and thread onto skewers; wrap airtight and chill.
Orange-Soy Skirt SteaksBy wpThis orange-soy marinade really helps tenderize the skirt steak and give it that wonderful combination of sweet, salty and citrus flavor.
Braised FennelBy wpNotes: Up to 3 hours ahead, simmer fennel, arrange in casserole, cover, and let stand at room temperature; then bake in oven with the lamb.
Low-Fat Jalapeño PoppersBy wpNotes: Midge Stapleton of Anacortes, Washington, often starts these appetizers 1 day ahead. Complete the recipe through step 3; cover and chill poppers. To serve, uncover and continue.
Chicken KievBy wpNotes: Up to 4 hours ahead, shape and coat the chicken breasts with egg and crumbs; lay them slightly apart in a single layer on waxed paper, cover, and chill.
Toasted or Fried PappadumsBy wpNotes: You can buy pappadums - dried lentil wafers--plain or seasoned; sometimes they are even sold in regular supermarkets. Stored airtight, they keep almost indefinitely, ready to use for instant appetizers. When toasted or fried, they become crisp, like potato chips; you can store the cooked wafers airtight up to 1 week.
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