She’s back’

I have been asked why the name, ‘Party Pantry’ several times… Well, to me, I think of a pantry being full of food supplies for any occasion. So, that is what I have tried to provide for my many great friends and guests. Since I have opened The Party Pantry, I have had the opportunity to cater some great weddings, parties, bridge clubs, etc. I have also tried some wonderful new recipes, along with the ones I have used for years. I just returned from a trip to Alaska where I had the chance to go salmon fishing with friends. We were on a ‘See-Food’ diet while there, as we ate our way through wonderful fresh halibut, salmon and king crab legs about as big as your arm. Since I have been home, I have been on a ‘Sea- Food’ diet. I have always loved fresh seafood. I lived in Houston 16 years before coming to Brady, so I had access to the coast and would eat shrimp and crab any way you could fix it, so I thought I would share some of my favorite seafood recipes. The Alaskans just grill the salmon with a couple of basic seasonings: Grilled Salmon Put the salmon fillets on foil on the grill. Put a few small holes in the foil. Mix together: cup butter cup finely chopped onion cup Worcestershire sauce Garlic powder or fresh chopped garlic to taste Cook the fish about 10-15 minutes on medium heat. Baste the fish with the butter mixture as the fish cooks. Milky solids will coagulate on the fillets when they are cooked through. My dear friend, Thelma, who moved to Alaska 35 years ago, told me about this method of grilling the fish. *** Grilled Sweet Salmon Put the Salmon on the grill with the foil. Season the fish with basic salt, pepper, and garlic powder to taste. Cook until the white juice comes up, then brush the fillets with softened butter and sprinkle it with brown sugar. The sugar will melt and caramelize on the fish. When serving the fish, I like to make a special dressing. *** Avocado & Sour Cream Dressing 1 large avocado, peeled, and finely chopped 1 cup sour cream 1 tsp crushed garlic 2 tbsp. olive oil 2 tsp lemon juice 2 tbsp. finely chopped green onion Mix in a bowl until smooth then season with salt and pepper taste. Put a couple of big dollops on the plate and place the salmon on top. I like to put some asparagus on the grill with the salmon and have a salad on the side. Yummm! One of my new favorite shrimp appetizers is Won Ton shrimp with dipping sauce. Peel and devein large shrimp and butterfly them. I marinate the shrimp at least an hour in a bottled sauce (pick your favorite flavor). Cut the won-ton wrappers into strips just wide enough to cover the shrimp body. In the cut of the shrimp, place a sprig of cilantro and a strip of green onion, then wrap the shrimp with the wrapper. I drop them into a fry daddy and it only takes a couple on minutes for them to cook. *** Dipping Sauce 1 cup rice wine vinegar cup soy sauce Finely chopped green onion tops Crushed garlic Mix and chill while cooking the shrimp. This is my all-time favorite shrimp dip. I got this recipe from a great friend at least 30 years ago, and it is still wonderful. Many of you have had this at parties, too. *** Shrimp Mold 1 cup mayo 1 -8 oz. cream cheese 1 can tomato soup 1 package Knox gelatin dissolved in cup hot water I put this in a bowl and mix with a hand mixer until smooth. Add: 1/3 cup finely chopped green onion 1/3 cup finely chopped bell pepper 1 lb. finely chopped cooked shrimp Pour this into an oiled copper mold or any serving dish you like. Chill four to six hours to set. Un- mold and serve with your favorite crackers. I do hope you will enjoy these ideas, and I will have more next week. Happy dining!’Barbara Bolton.

Leave a Comment