Super Bowl Party Menu

Oriental Style Shrimp Cakes With Honey Mustard Dipping Sauce (Recipe Follows)

Chinese Style Spare Ribs (Recipe Follows)

“Pub Grub” (Recipe Published On This Web Site 10/4/10)

Baba Ghanoush (Recipe Published On This Web Site 8/19/10)

Hummus (Recipe Published On This Web Site 8/10/10)

Oriental Style Shrimp Cakes With Honey Mustard Dipping Sauce

A Pound Of Shelled And Deveined Shrimp Cut Into About 1/4 Inch Cubes

Two Egg Whites

Two Cups Of Panko Bread Crumbs

The Juice Of A Lime

Two Teaspoons Of Finely Minced Garlic

Two Teaspoons Of Finely Minced Fresh Ginger

1/4 Cup Of Finely Chopped Scallions

1/4 Cup Of Finely Chopped Zucchini

Two Tablespoons And A Teaspoon Of Soy Sauce

A Tablespoon And A Teaspoon Of Sriracha Hot Chili Sauce (Add More If You Like Hot And Spicy)

A Tablespoon Of Canola Oil

A Teaspoon Of Sesame Oil

1/2 Cup Of Dijon Mustard

Two Tablespoons Of Honey

1/4 Teaspoon Of Sea Salt

To Make The Shrimp Cakes

Into a saute pan, add the sesame oil, the canola oil, the zucchini, the scallions, the garlic, the ginger, and the sea salt. Cook on low heat while stirring frequently for 5 minutes. Remove the vegetables from the heat.

Into a mixing bowl, add the shrimp, the cooked vegetables, the bread crumbs, the lime juice, two tablespoons of soy sauce, and a tablespoon of Sriracha sauce. Fold all of the ingredients together. Add the egg whites and fold them into the shrimp cake mixture. Spray a 1/4 cup measuring cup with cooking spray. Use the measuring cup to form the shrimp cakes by filling the cup to the top with the shrimp cake mixture. Place the formed cakes on a sheet pan. After all of the mixture has been formed into cakes, place the sheet pan containing the shrimp cakes into the refrigerator for at least two hours.  Let the shrimp cakes sit out at room temperature for at least 30 minutes before baking. Bake in a preheated oven at 350 degrees for 40 minutes until the shrimp cakes are golden brown.

To Make The Honey Mustard Sauce

Into a mixing bowl, add the mustard, the honey, a teaspoon of soy sauce, and a teaspoon of Sriracha hot sauce. Whisk until well blended. Refrigerate for at least one hour before serving.

Chinese Style Spare Ribs

A Rack Of Baby Back Ribs

Two Tablespoons Of Chinese Five Spice

A Tablespoon Of Sea Salt

1/2 Cup Of Ketchup

1/4 Cup Of Soy Sauce

A Teaspoon Of Rice Wine Vinegar

A Teaspoon Of Hot Pepper Sauce (Add More If You Like Hot And Spicy)

A Teaspoon Of Garlic Powder

A Teaspoon Of Onion Powder

3/4 Teaspoon Of Finely Diced Fresh Ginger

A Tablespoon Of Light Brown Sugar

Preheat the oven to 250 degrees.

Mix together the Chinese five spice and the sea salt. Rub this spice mixture all over the flesh side of the pork ribs. Tightly wrap the ribs with plastic wrap and then wrap them again in aluminum foil. Place this rib package on a sheet pan and put the pan in the preheated oven. Bake for four hours. Let the ribs cool for at least 30 minutes. Unwrap the ribs and place them flesh side up on a sheet pan. Retain about 1/4 cup of the rib drippings.

Preheat the oven to 350 degrees.

Into a sauce pan, add the rib drippings, the ketchup, the soy sauce, the rice wine vinegar, the hot pepper sauce, the garlic powder, the onion powder, the ginger, and the light brown sugar. Cook on medium heat while stirring for 5 minutes. Remove the sauce from the heat.

Brush the flesh side of the pork ribs generously with the barbecue sauce.  Bake the ribs in the preheated oven for 30 minutes. Brush the ribs again liberally with the sauce. Cook for an additional 15 minutes. Let the ribs cool for 10 minutes before carving. Cut the ribs in between the rib bones and  serve.

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