On Friday, there was a small gathering at our house. It was up to me to put together a pupu menu (for those that don’t know, pupus are basically appetizers) and all I wanted, given I had spent the week sick with food poisoning, was easy to eat food. I don’t have pics, although I wish I did because everything came out so well and everyone really seemed to like what they ate. I decided it was a great enough menu that I’d share it…hooray for sharing. So here we go:
Grilled Shoyu Chicken
2 packages boneless skinless thighs.
1 large hunk of fresh ginger
1 small head of garlic
Enough, no salt added, shoyu–a.k.a Soy sauce–to cover all of chicken
~Trim off skin of ginger and slice up entire thing, place in large bowl. Do the same with the garlic. Place chicken and soy sauce into bowl with ginger and garlic, adding enough soy sauce to cover chicken. Marinate as long as possible (I marinated for 6 hours, the longer the better) stirring occasionally. Grill until chicken is cooked through and discard soy, ginger and garlic.
Hot Artichoke and Spinach Dip–Guaranteed to Go QUICK!
2 8ounce packages cream cheese
1/2 Cup Miracle Whip
1/2 Cup Grated Parmesan Cheese
1/2 Cup Grated Mozzarella Cheese
1 tsp. dried basil
1/2 tsp garlic salt
salt and pepper to taste
1 14 ounce can artichoke hearts drained and chopped
1 Cup fresh Spinach chopped up
~Preheat oven to 350 degrees F and lightly butter a small baking dish. In a medium bowl mix cheeses, miracle whip and spices. Then mix in Artichokes and Spinach. Transfer to baking dish, spread out evenly, add some parmesan to the top and bake for 25-30 minutes or until bubbly. Serve with torn pieces of French Bread, carrot and celery sticks.
Green Gazpacho Shots
Makes 20 shots
1 tbs fresh lime juice
2 tbs rice vinegar
1/4 C E. V. olive oil
2 Tbs. Fresh Cilantro, chopped
1 tsp. ground cumin
1 small zucchini, trimmed and chopped
4 tomatillos, husks removed, quartered
1 medium green bell pepper, cored and seeded and chopped
1 medium cucumber, peeled and chopped
1 small red onion chopped
2 medium ripe green tomatoes, chopped —OR— 1 medium mango peeled and chopped
1/4-1/2 C. Vegetable broth
~Blend the first 5 ingredients in a small bowl. Place the veggies, in batches, in a food processor with a steel blade and process adding the lime juice mixture with every batch. The Gazpacho should have a crunchy texture so don’t over process/puree! Pour the soup in a large bowl and add just enough broth to give the soup a smooth consistency. Refrigerate for at least 3 hours before serving. Pour chilled soup into tall shot glasses to serve. Sour cream and fresh cilantro sprigs could be added as garnish.
~~~I used mango because I couldn’t find green tomatoes and really like the way it balanced the soup, so I highly recommend it!
1 large mango, peeled and diced (remove seed)
4-5 medium roma tomatos, diced
2 tbs fresh chopped ginger
1/2 Cup chopped fresh cilantro
2 cloves garlic, minced
2 Tbs. Lime Juice
1/4 Cup chopped red onion
3 tbs. Olive Oil
~Combine everything in a small bowl and refrigerate for at least 30 minutes to blend flavors.
~~~I served my salsa with Red Hot Blues chips. Everyone liked the spicy-sweetness!