Tag: dip

Labor Day Round-Up

by Pam on August 28, 2014

The summer season is ending and I am okay with that. We have had a very fun filled summer vacation but I am ready for fall cooking & sitting by the fire. Labor Day marks the end of the summer for me with my kids going back to school and the weather becoming cooler. I will miss hanging out with my kids all day but I will also relish being in a quiet house during the day too! Here are some recipe ideas to help you end your summer and celebrate Labor Day – whether you are having a party, hanging at the lake, or going to a potluck. I hope you all have a fun and safe weekend. Happy Labor Day!

Still looking for more recipes? Click here for another Labor Day Round-Up.^[1]

Roasted Asparagus with Prosciutto^[2]

Simple Spicy Salsa^[3]

Deviled Eggs^[4]

Brie and Mango Pepper Jelly Crostini^[5]

German Roasted Potato Salad^[6]

Fruit Salad with Honey-Citrus Dressing^[7]

Grilled Corn, Poblano, and Onion Salad with Lime Vinaigrette^[8]

Mixed Greens with Rainier Cherries, Nectarine, Feta Cheese and a White Balsamic Vinaigrette^[9]

Farmer’s Salad^[10]

Cuban Sandwich^[11]

Asian Turkey Burgers with Avocado and Sriracha Lime Mayonnaise^[12]

Asian Glazed Baby Back Ribs^[13]

Portobello and Havarti Burgers with Caramelized Onions^[14]

Barbecue Chicken Sandwiches with Cole Slaw^[15]

Hamburgers with Feta and Caramelized Onions^[16]

Baked Barbecue Ribs^[17]

Berry Skewers with a Coconut Lime Yogurt Dip^[18]

Chocolate Turtle Cookies^[19]

Strawberry Shortcake Kebabs with Vanilla Bean Whipped Cream ^[20]

Still looking for more recipes? Click here for another Labor Day Round-Up.^[21]

Posted In Recipe Round-Up^[22]

no comments »^[23]

References

^{^} Click here for another Labor Day Round-Up. (www.gordon-ramsay-recipe.com)
^{^} Roasted Asparagus with Prosciutto (www.gordon-ramsay-recipe.com)
^{^} Simple Spicy Salsa (www.gordon-ramsay-recipe.com)
^{^} Deviled Eggs (www.gordon-ramsay-recipe.com)
^{^} Brie and Mango Pepper Jelly Crostini (www.gordon-ramsay-recipe.com)
^{^} German Roasted Potato Salad (www.gordon-ramsay-recipe.com)
^{^} Fruit Salad with Honey-Citrus Dressing (www.gordon-ramsay-recipe.com)
^{^} Grilled Corn, Poblano, and Onion Salad with Lime Vinaigrette (www.gordon-ramsay-recipe.com)
^{^} Mixed Greens with Rainier Cherries, Nectarine, Feta Cheese and a White Balsamic Vinaigrette (www.gordon-ramsay-recipe.com)
^{^} Farmer’s Salad (www.gordon-ramsay-recipe.com)
^{^} Cuban Sandwich (www.gordon-ramsay-recipe.com)
^{^} Asian Turkey Burgers with Avocado and Sriracha Lime Mayonnaise (www.gordon-ramsay-recipe.com)
^{^} Asian Glazed Baby Back Ribs (www.gordon-ramsay-recipe.com)
^{^} Portobello and Havarti Burgers with Caramelized Onions (www.gordon-ramsay-recipe.com)
^{^} Barbecue Chicken Sandwiches with Cole Slaw (www.gordon-ramsay-recipe.com)
^{^} Hamburgers with Feta and Caramelized Onions (www.gordon-ramsay-recipe.com)
^{^} Baked Barbecue Ribs (www.gordon-ramsay-recipe.com)
^{^} Berry Skewers with a Coconut Lime Yogurt Dip (www.gordon-ramsay-recipe.com)
^{^} Chocolate Turtle Cookies (www.gordon-ramsay-recipe.com)
^{^} Strawberry Shortcake Kebabs with Vanilla Bean Whipped Cream (www.gordon-ramsay-recipe.com)
^{^} Click here for another Labor Day Round-Up. (www.gordon-ramsay-recipe.com)
^{^} View all posts in Recipe Round-Up (www.gordon-ramsay-recipe.com)
^{^} Comment on Labor Day Round-Up (www.gordon-ramsay-recipe.com)

Peanut Dipping Sauce – To Serve or Not to Serve with Beef Satay

As promised, here’s the new and improved peanut dipping
sauce recipe we just featured in the beef satay video. Of course, now I’m
finding out that real beef satay is actually served with a sweet, spicy rice
vinegar sauce, but that’s another video, and a rather easy one at that. Stay
tuned.

There are no great mysteries here – mix it up, and then
taste, taste, and taste. Peanut sauces are like snowflakes, and you really
should twist the formula to suit your palette. You can add all kinds of fun stuff
like lemongrass, ginger, Thai basil just to name a few. If peanut allergies are
a concern, I’ve had this done with almonds, and it’s not bad at all.

One big tip if you make this ahead. It will harden up in the
fridge, and you’ll need to get it back to room temp before serving. I usually
just microwave for a couple seconds, and it will be back to its gorgeous,
shiny, flowing self. I hope you give this delicious all-purpose dipping sauce a
try soon. Enjoy!

Makes about 1 1/2 cup Peanut Dipping Sauce:

3/4 cup smooth all-natural, pure peanut butter

2 cloves garlic, finely minced

2 tbsp brown sugar

1 tbsp fish sauce

2 tsp soy sauce

2 tsp sesame oil

1/2 lime, juiced

sriracha or other hot chili sauce, to taste

1 small can (5.6 oz) coconut milk

Incoming search terms:

Baked Crab and Artichoke Dip – A Snack So Nice, You Finish it Twice

Nothing says, “this party rocks” like a creamy, cheesy,
baked dip, and when you’re talking about a hot crab and artichoke dip, people
have been known to put an extra choice word or two before “rocks.” If only
there were a big event coming up soon to test this theory.

Not only is this additive dip easy to make, it works with
any budget. You can load it up with the finest fresh crab, use frozen or
pasteurized lump crab meat, or even canned in a pinch. By the way, (and off the
record) I’ve had these made with fake crab, and it wasn’t bad at all.

While the loaf of bread base does make for a nice
presentation, not to mention recycled after party snack food, you can simply
bake this in a casserole dish as well. As I mentioned in the video, I had a
little extra leftover, and if this happens to you, give it a try as a stuffing
for ravioli, wontons, or other dumpling-like delivery systems.

No matter which team they’re rooting for, all your guests
will be cheering for more of this delicious baked dip. By the way, nothing
beats watching your friends play tug-o-war with the crust once the dip is gone.
I hope you give it a try soon. Enjoy!

Ingredients for 12 portions of Baked Crab and Artichoke Dip:

2 (8 ounce) packages cream cheese

1/2 cup sour cream

1/4 cup mayonnaise

1/2 cup finely diced red bell pepper

1/3 cup chopped green onions

3 cloves garlic, minced

2 tsp fresh chopped tarragon
leaves

zest and juice from 1 lemon

1 tsp Worcestershire sauce

salt and pepper to taste

cayenne to taste

1 pound lump crab meat, drained

1 (14-oz) can artichoke bottoms

6 oz white Cheddar cheese, divided

1 large round or oval loaf sourdough bread

About 30 min at 375 degrees F.