3 Simple appetizers
Marge PerryMarge Perry
Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts,
Web linksMarge Perry recipes
TIP Most foods, including the Juicy Lucy sliders, reheat best when first brought to room temperature (rather than going directly from refrigerator to oven).
SHRIMP WITH MANGO-GINGER KETCHUP
2 pounds medium shrimp, peeled
1 tablespoon Cajun seasoning blend
2 tablespoons canola oil, divided
1 cup chopped onion
3 cloves garlic, minced
1 tablespoon minced fresh ginger
2 large ripe mangos, peeled and chopped
1/4 cup sugar
1/4 cup cider vinegar
2 teaspoons curry powder
1/2 teaspoon salt
1. Toss the shrimp with the Cajun seasoning. Heat 1 tablespoon oil in a large, nonstick skillet over medium-high; add the shrimp and cook until no longer translucent; about 2 minutes on each side. Transfer to a plate to cool. (May be done hours in advance and refrigerated.)
2. Heat the remaining 1 tablespoon oil in the skillet over medium-high; add the onion, garlic and ginger and cook, stirring, until the onion is soft, about 4 minutes. Add the mango, sugar, vinegar, curry powder and salt, and cook until mango is very soft and mixture thickens, about 5 minutes. Remove from heat and cool slightly. Transfer to blender or food processor and puree. Refrigerate until serving. (May be made 2 to 4 days in advance).
Makes 16 appetizer servings.
Nutritional analysis for each serving 11 calories, 12 g protein, 9 g carbohydrates, 1 g fiber, 3 g fat, 0 g saturated fat, 209mg sodium
JUICY LUCY SLIDERS
1 pound ground beef (7 percent fat)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Worcestershire sauce
21/4 ounces Cheddar or sliced provolone
9 slider rolls
Lettuce, tomato and pickles as desired
1. Combine the beef, salt, pepper and Worcestershire sauce. Form the mixture into 18 patties, each about 1/8 inch high and 2 to 2 1/2 inches in diameter. Working one slider at a time, cut 1/4 ounce of the cheese into pieces about the diameter of a quarter; stack the pieces on a patty and place another patty on top. Crimp the edges of the 2 patties together, enclosing the cheese. Take care to form a tight seal. Repeat with the remaining patties to form a total of 9 burgers.
2. Wipe the inside of a cast-iron skillet with canola oil and heat over medium. Place the burgers in a single, uncrowded layer (working in batches if necessary) and cook 5 minutes on each side, or until meat at the sides is no longer pink.
3. Assemble on slider rolls with lettuce, tomato and pickles. Serve right away, or cool burgers and refrigerate. To reheat, bring to room temperature before placing on a baking sheet in a preheated, 350-degree oven.
Makes 9 servings.
Nutritional analysis for each serving 229 calories, 16 g protein, 20 g carbohydrates, 2 g fiber, 9 g fat, 4 g saturated fat, 406 mg sodium
PORK CROSTINE WITH APPLE-HORSERADISH SAUCE
1 pound pork tenderloin
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 (10-ounce) baguette, cut across into 1/4-inch slices
1 clove garlic
1 medium apple (such as Granny Smith), peeled and core removed
3 ounces cream cheese, room temperature
1/3 cup mayonnaise
4 teaspoons bottled horseradish, squeezed dry
Chopped parsley for garnish (optional)
1. Preheat oven to 425 degrees. Coat a baking sheet with cooking spray.
2. Season pork with salt and pepper; place on prepared pan in middle of oven and roast until an instant-read meat thermometer stuck in center reads 155 degrees, 20 to 22 minutes. Remove from oven and let stand 15 minutes.
3. Meanwhile, place the bread slices in a single layer on a clean baking sheet. Place in the oven and bake until golden, 5 to 7 minutes. Remove from oven, let cool briefly and rub each slice with garlic. Set aside.
4. Grate the apple on a box grater and combine with the cream cheese, mayonnaise and horseradish.
5. Slice the pork tenderloin across into thin slices, about 1/8 inch thick. Place pork on garlic bread; top with the apple-horseradish sauce and a pinch of the chopped parsley, if desired.
Makes 16 servings.
Nutritional analysis for each serving 159 calories, 9 g protein, 17 g carbohydrates, 1 g fiber, 6 g fat, 2 g saturated fat, 292 mg sodium