Houston Dairy Maids

 

محمرة (Muhumarra)

Muhammara is a dip made of walnuts, red bell peppers, pomegranate molasses, and breadcrumbs. It is commonly associated with Syria and is also found in Lebanon, Iraq, Israel, Palestine and Turkey.

Muhammara is eaten as a dip with bread or as a sauce for kebabs, grilled vegetables, grilled meats, and fish.

1 large fresh red bell pepper, roasted or 8 oz jarred roasted red bell pepper

3-4 scallions, chopped
1 tsp freshly squeezed lemon juice

2 garlic cloves

1 tsp sumac or Za’tar
1 tsp ground cumin
1 tsp kosher salt
3 tsp pomegranate molasses
1 tsp Aleppo pepper flakes
5 tbsp olive oil
3/4 cup walnuts, lightly toasted
6 tbsp fresh bread crumbs

If using fresh bell peppers, Char on all sides directly on the burner of a gas stove or roast at 400 degrees until blistered all over. Transfer to a bowl until cool enough to handle, then peel off the skin and remove seeds and stem. Roughly chop pepper.

Combine bell pepper, scallions, lemon juice, cumin, salt, 2 tsp pomegranate molasses, 1/2 tsp pepper flakes, 4 tsp olive oil and all but 2 of the walnuts in a food processor and purée until mostly smooth. For best results, drizzle olive oil in while processor is running. 

Add 4 tablespoons bread crumbs and pulse to combine. If mixture is still too loose to hold its shape, add remaining bread crumbs and pulse again. Season to taste with salt and red pepper flakes.

Spread mixture into a shallow serving bowl, making a well in the center with the back of a spoon. Drizzle 1 tsp olive oil, 1 tsp pomegranate molasses and 1/2 tsp red pepper flakes in the well. Crush the reserved walnuts between your fingers and sprinkle over the top.

Roasted Pecans or Walnuts

 12 oz pecans

Heat oven to 350. When ready pour 12 oz of pecans on a baking sheet and roast for 5 minutes; toss and roast for another 5 minutes. Remove from oven and transfer to a plate to cool.

 12 oz walnuts

Heat oven to 350. When ready pour 12 oz of walnuts on a baking sheet and roast for 6 minutes; toss and roast for another 6 minutes. Remove from oven and transfer to a plate to cool.  

Cocktail Sauce

1 cup ketchup

1 tablespoon lemon juice

2 1/2 teaspoons prepared horseradish

1 teaspoon light chili powder

pinch cayenne pepper

salt, pepper

Hummus

1 can (15 ounces) garbanzo beans, drained and rinsed 
2 cloves garlic, peeled 
1 teaspoon sea salt (divided) 
1/4 cup fresh lemon juice

1/4 tsp ground cumin 
2 tablespoons water

3 small ice cubes 
1/3 cup tahini 
2 tablespoons extra virgin olive oil 

Using a food processor, chop two cloves of garlic and a 1/2 teaspoon of sea salt. Process until the garlic is finely minced. 

Add the drained garbanzo beans, fresh lemon juice, cumin and water to processor and continue to chop. After 2 minutes add ice. Blend the mixture until it reaches a smooth consistency, about 4 minutes total. 

Add the tahini and 1/2 teaspoon of salt to the mixture. While the food processor is running, drizzle in the extra virgin olive oil. Continue blending until the hummus becomes creamy. Approx 1 minute. 

Deconstructed Deviled Eggs

chilled hard boiled egg halved
mayonnaise
chive
salt
pepper

Smear mayo on egg; sprinkle on chive, salt, pepper.
Much better than it sounds. Get creative.

Fort Fromage

1/2 to 3/4 lbs Beemster Vlaskaas, room temperature (more is better)
1/4 to 1/2 lbs red-rind Gouda (enough to get to 1 lbs with above)

1/2 cup dry white wine

3 tablespoons unsalted butter, softened

2 tablespoons fresh parsley leaves

1 clove garlic

Remove any rinds from hard cheeses and grate. Place cheese, wine, butter, herbs and garlic in a food processor and blend until smooth, approximately 2 minutes. Serve immediately or refrigerate for at least 1 hour for a firmer consistency. This can be stored in the refrigerator for up to 1 week.

Blend it until smooth. Remove from fridge 60-90 minutes before serving.

Joan Crawford Party Dip (adapted for the 21st century)

8 oz. cream cheese
2 Tbsp. milk
1/2 cup sour cream
2 Tbsp. lemon juice (1/2 lemon)
1 packet Hidden Valley ranch seasoning
1/2 cup chopped green onions
1/2 to 1 tsp. horseradish (to taste)

Soften cream cheese with milk; add sour cream and beat well with wire coat hanger. Add remaining ingredients and make stand in the corner for 30 minutes. Serve with Frito’s King-Size corn chips or Lay’s potato chips.

Creamy Blue Cheese Dressing and Dip

4 oz blue cheese, crumbled

1 oz Parmesan, finely grated
1 tablespoon sherry vinegar
2/3 cup of mayonaise
1/3 cup a Greek yogurt
salt
pepper

Until starting to melt, heat blue cheese in microwave, about 15 seconds. In food processor, combine until smooth with rest of ingredients. Refrigerate. Serve.
Dip too.

Britney’s Salty Sister (aka Caprese Spears)

Fresh basil whole leaves cut into 1/2 or 1/4's
Ciliegine Mozzarella Fresca cut in 1/2
Cherry tomatoes cut in 1/2
Toothpicks
Salt block (optional)

If using salt block, place in refrigerator for 2 hours.
In order, spear ingredients on toothpick and place on block.
Place salt block fridge for 1 hour. Serve

Horseradish Sour Cream

2 cups sour cream
juice of 1 lemon
2 small shallots; chopped
2 tablespoons fresh parsley; chopped
salt
pepper
1 teaspoon Dijon mustard
3 tablespoons "hot" cream horseradish

Mix.

Its a dip; its a sauce; no its both.

Kay's Pimento Cheese

Sharp cheddar, grated
Mozzarella, grated
Pimento; squeezed and chopped
Kraft Mayonnaise (brand loyalty)
Garlic Powder
Sugar
Salt
Pepper

Equal parts cheddar and mozzarella; the quantity of the remainder is at rest is at your discretion

Don't over handle

Le Delice de Bourgogne

If butter were cheese, this cheese would be butter.

Queso with Sambal Oelek

1 lb cheese like fontina or other melting cheeses
3/4 cup of heavy cream
3 tablespoons Sambal Oelek

Combine in double-boiler

Olive & Bacon Dip

8-ounce package cream cheese, softened

8 bacon slices, cooked and crumbled
24 pimiento-stuffed green olives
4 tablespoons chopped fresh chives

fresh ground pepper

Combine in a food processor to desired consistency, but don't beat it to death. Let stand for 4 hours in fridge. Take out 30 minutes before serving. Serve with something that can handle it - bagel crisps, crackers.
 

Keeps 3 days in fridge.

Smoked Tuna Dip

8 oz cream cheese, room temperature
1/2 cup sour cream
2 tablespoon fresh lemon juice
3 teaspoons prepared horseradish, drained
kosher salt
fresh ground pepper
Frank's hot sauce
fresh dill
12 oz smoked tuna

Using the blade attachment combine well the cream cheese, sour cream, lemon juice, horseradish, salt, pepper and Frank's in a food processor.

Add dill and tuna. Don't chop the dill or the tuna. Pulse to combine to keep the right texture of the tuna and dill.

Don't be afraid to smoke the tuna with a flavorful wood like hickory. The smoke flavor needs to be strong to have a presence along with the other ingredients.

Herdez Salsa

Endorsed by Jesse Pinkman

Campechana de Mariscos by Goode Co. Seafood

Goode Co. Seafood owner Levi Goode's Campechana de Mariscos
Makes a ton, but its pointless to make a smaller batch.

CAMPECHANA DE MARISCOS SAUCE:
2/3 cup extra virgin olive oil
1 cup ketchup
1 cup chile sauce
1/2 cup lime juice
2 cup Clamato juice
1/2 cup green olives, chopped
2 tablespoon fresh oregano
1/2 cup parsley, chopped
1/2 cup cilantro, chopped
2 teaspoon chopped serrano pepper
1 teaspoon salt

VEGETABLES:
1 cup tomatoes, seeded and diced
1/2 cup white onion, diced
2 teaspoon garlic, minced

SEAFOOD MIX:
1 cup new Mexican chiles, roasted, peeled and diced
1 pound shrimp, boiled and peeled
1 pound Texas Blue lump crabmeat
2 avocado, peeled and diced

Mix sauce ingredients well and set aside.

Mix vegetables and combine with sauce mixture. Delicately fold in the crab and shrimp. Refrigerate.

Prior to serving, mix in the avocado. Don't combine more mixture and avocado than you plan to serve.

Serve in an ice cream sundae glass with warm homemade corn tortilla chips. Garnish each with a
fresh bay leaf and finely chopped fresh jalapenos on the side.

Doritos Taco Flavor

'70's style bag and flavor

Deviled Eggs

Base
12 eggs
3 teaspoons Dijon mustard
1/2 cup of mayo
1 tablespoon minced shallot
5 dashes Franks hot sauce
salt
pepper
paprika
chopped fresh parsley

Options
green olives
sweet pickle relish

Hard boil eggs. Cool, peel, halve. Remove yolks and place in bowl. Mash 24 halved yolks with a potato masher until smooth. Add and blend in mayo, mustard, shallot, Franks, salt and pepper. Place whites on a bitchin' deviled egg plate. Fill the halved egg whites with yolk mixture. Dash on paprika and scatter parsley. Chill 3 hours. Serve.