Bar Bites: A Man of the Month Cookbook (Man of the Month 13)
Boom Boom Shrimp
6 cups oil, for frying 1 pound jumbo (16-20 count) shrimp, peeled and deveined 1 cup cornstarch
1/2 cup mayonnaise 1/2 cup Thai sweet chili sauce 1/2 cup green onion 1 bunch romaine lettuce
Heat oil to 350 degrees in a Dutch oven. In a large bowl, dredge shrimp in cornstarch to cover. Fry 5-7 shrimp at a time and drain on paper towels. In a separate bowl, mix together mayonnaise and chili sauce. Toss shrimp in chili mixture and top with green onion. Serve on a bed of romaine lettuce.
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Mini Crab Cakes with Lemon Mustard Sauce
1 pound lump crab meat 3 cups panko breadcrumbs 4 green onions, chopped 1 teaspoon Cajun seasoning 1 egg
8 tablespoons (1 stick) butter 1/2 cup plain Greek yogurt
In a large bowl, combine crab meat, green onion, egg, yogurt, 1 cup panko breadcrumbs and Cajun seasoning. Form into cakes about the size of a half dollar and cover each side with remaining panko breadcrumbs. Place on a cookie sheet and refrigerate for 30 minutes. In a large skillet, heat 1 tablespoon of butter over medium heat. Remove cakes from the refrigerator and pan sear 4-6 at a time, making sure not to overcrowd the pan. Brown on both sides for about 2-3 minutes or until golden brown. Serve with Lemon Mustard Sauce. (Click here for recipe.)
LEMON MUSTARD SAUCE
4 tablespoons mayonnaise 2 tablespoons whole grain mustard Juice of 1 lemon
Combine all ingredients and refrigerate for 30 minutes or longer.
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Pinot Punch
1 (1.5 Liter) bottle Pinot Grigio 1/2 cup peach schnapps 1/2 cup orange juice 1 bag frozen sliced peaches 1 liter Sprite
Mix first four ingredients together in a large pitcher and refrigerate for 1 hour. Add Sprite and serve.
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September
Bacon Wrapped Tater Tots
8 ounces sour cream 1 tablespoon ranch seasoning 1 pound sliced bacon 1 (32 ounce) bag frozen tater tots
Preheat oven to 400 degrees. Mix together the sour cream and ranch seasoning and set aside. Cut bacon slices into thirds and wrap around each tot. Place on a cookie sheet (with sides). Bake for 20 minutes, remove from oven and place on a serving platter. Place the sour cream mixture in a resealable bag and cut one corner off. Pipe over tots and enjoy!
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Pretzel Bites with Beer Cheese Dip
1 (11 ounce) tube refrigerated pizza dough 4 cups of water
1/4 cup baking soda 2 eggs, beaten
4 tablespoons sea salt 4 tablespoons butter 1/2 cup flour
1 (12 ounce) bottle of beer 4 cups shredded extra sharp cheddar cheese 8 ounces cream cheese 2 teaspoons salt 1 teaspoon pepper
1 teaspoon garlic powder 1 teaspoon onion powder
Preheat oven to 425. Roll out dough and cut into 1-inch strips, then cut each strip in half. Tie each strip into a knot. Bring water and baking soda to a boil and drop 8-10 dough knots at a time into the water for 30 seconds, then transfer to a greased 9-inch pie pan, lining the outside edge of the pie pan. Next, brush each one with the egg wash and top with sea salt. In a medium skillet, melt butter over low heat and stir in flour until a roux forms. Slowly stir in beer and mix until sauce thickens. Add both cheeses and continue to stir until sauce is smooth. Pour into center of pie pan with uncooked pretzels and bake for 15-20 minutes or until golden brown and bubbly. Serve immediately.
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