New England Dog And Slaw Bites Recipes

BUFFALO POPCORN CHICKEN BITES

Steps:

• In a deep sided skillet heat 1 1/2 inches of vegetable oil over medium heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready.
• While the oil is heating make the batter. In a wide mixing bowl combine 2 cups of the pancake mix, 1 1/4 cups water and about 6 teaspoons hot sauce. (Use a regular teaspoon you would stir coffee with ¿ that's what I did. I don't, technically, have a set of actual measuring spoons.)
• Place the remaining plain 1/2 cup pancake mix in another wide mixing bowl. Arrange the batter and the bowl of plain pancake mix near the cook top and the heating oil. Line a plate with a few sheets of paper towels and keep within reach.
• Once the oil is heated and ready, toss the chicken pieces in 2 teaspoons of hot sauce then toss in the plain pancake mix, coat evenly and shake off excess. The plain dry pancake mix will help the batter stick to the chicken pieces. Add some of chicken to the batter, you are going to want to work in 3 to 4 batches coating and frying. Using a fork, toss the bites in the batter. Remove the first batch from the batter, shaking off the excess batter as you carefully add them to the hot oil. Fry for 2 minutes on the first side, or until the first side is a deep golden brown, flip and continue to fry for another 2 minutes or until deep golden brown all over. Remove from the oil and drain on the paper towel lined plate, season with salt. Repeat until all the popcorn chicken bites are fried. Serve immediately with refrigerated, good quality creamy blue cheese prepared dressing with chopped scallions and black pepper stirred into it for dipping. Garnish platter with celery sticks.

RACHAEL'S CHIMICHURRI CHICKEN BITES

Steps:

• Preheat a grill pan over high heat.
• In a food processor combine paprika, parsley, oregano, thyme, bay leaves, onion, garlic and cayenne. Finely chop the mixture by pulsing.
• Heat oil in a small pan over medium low heat. When oil is warm, stir herb and garlic mixture into oil and heat 3 to 5 minutes, then remove from heat. The oil will become infused with the flavor of the herbs and garlic. Transfer to a bowl and stir in vinegar and salt. Taste to adjust seasonings.
• Cut chicken tenders into thirds and place in a shallow dish. Wash hands.
• Spoon half of your chimichurri over the chicken and coat completely and evenly. Using tongs, transfer the bites to the hot grill and cook 2 or 3 minutes on each side. Transfer bites to a serving plate. Serve with party picks and reserved chimichurri sauce for dipping.

CHILI DOG NACHOS

Steps:

• Heat a medium skillet over high heat. Add oil then beef, and begin to brown and crumble with a wooden spoon, about 2 minutes. Season with salt and pepper, then add chopped hot dogs and continue browning, another 3 minutes. Add onions and seasonings, Worcestershire, chili powder, and cumin. Cook another 3 to 5 minutes. Add tomato sauce and simmer 5 minutes more.
• Preheat broiler.
• Arrange corn chips on a flameproof platter or in a flameproof casserole dish. Top the chips with the cooked chili dog topping. Cover the chili dog sauce with cheese. Melt cheese under hot broiler, 2 minutes, until melted and bubbly. Garnish with sour cream, salsa and chopped scallions.

FRIED MOZZARELLA BITES

Steps:

• Heat 2 inches olive oil in a deep skillet over medium high heat. Cut each pound of mozzarella and smoked mozzarella into 16 cubes. Set up a breading station: flour, 2 eggs beaten with 1/3 cup milk, Italian bread crumbs mixed with a couple of handfuls of grated cheese. Reserve the chopped parsley. Roll fresh plain mozzarella in flour, dip in egg, then coat in bread crumbs. Bread all the plain mozzarella, then add chopped parsley to the bread crumbs. Coat the cubed smoked mozzarella in flour, egg, then Italian bread crumbs mixed with parsley. The chopped parsley will allow you to distinguish between the fresh and fresh smoked cheese once fried. Place herbs into hot oil and fry 30 to 45 seconds. Be careful not to stand over pan, the oil will spatter a little because of the water content in herbs. Remove herbs with a slotted kitchen tool and transfer to a paper towel lined plate to drain. Season immediately with fine salt. Fry the mozzarella bites in batches in a single layer. Cook until evenly deep golden brown, 3 to 5 minutes. Drain and cool mozzarella bites on a paper towel-lined surface. Let stand and cool a few minutes so that the cheese will not be too runny when bitten into.
• For dipping sauce, heat a small saucepan over medium heat. Add extra-virgin olive oil, garlic and crushed pepper flakes. Saute garlic and hot pepper 2 or 3 minutes, and add tomatoes. Season with salt.
• To assemble your serving plate, pile mozzarella bites, alternating them with fried herbs. Set the dipping sauce in a bowl along side the balls and pile bamboo skewers or party picks on the edge of the plate to spear and dip the bites.
• Add some mixed olives, celery sticks, long bread sticks to round out this finger food selection.

NEW ENGLAND DOG AND COLE SLAW BITES - RACHAEL RAY

Steps:

• Make sure the measurements are heaping tablespoons. Mix relish, ketchup, mustard and vinegar in a large bowl and add the cabbage. Mix until cabbage is coated well with the dressing and season to taste with salt and pepper.
• Place dogs in a medium skillet with 1 inch of water. Pierce the casings and bring water to a simmer. Cook 6 to 7 minutes, drain and add 1 tablespoon butter to the pan. Melt butter, add dogs and brown over medium heat until crisp. Remove dogs, wipe skillet and add the remaining tablespoon of butter. Brown and crisp the rolls in the melted butter.
• Stuff dogs in rolls and top with mounds of slaw. Cut each dog into 3 pieces if you're doing this as an appetizer - or eat the whole thing - one per person.

CHILI SLAW DAWGS

Steps:

• Make the chili sauce: In a small saucepan, with the heat off, add the beef, chile powder, onion, garlic, tomato paste, salt, pepper, and beer. Stir to break up the beef. Add ½ cup water and stir again. Turn the heat on medium/high, bring to a boil, reduce to a simmer and cook 20- 25 minutes (add remaining water if necessary).
• For the slaw: In a food processor, pulse the cabbage until finely chopped. Remove the blade and sprinkle salt and sugar onto the cabbage. Stir and let rest to draw the liquid out of the cabbage, 20 minutes.
• Assemble the dawg: Drain the liquid from the cabbage and add the mayonnaise. Stir, check for salt and set aside. In a skillet, over low heat, add canola oil and the hot dogs. Cook until warmed through with a crispy, crackly skin. Fill each bun with a hot dog, then a layer of mustard, then a layer of chili, then onion, then slaw. This order is important! Serve immediately.