Because we have different methods of cooking, some chefs use only their cooktops and others use their ovens and cooktops. Therefore, in this recipe section, I may frequently list the ingredients, but not give all baking or cooking times. I will leave that up to the chef.
Dip, dunk, or drizzle - let’s think outside the cracker box. Foods such as chips, crackers, or vegetable sticks are traditional dipping foods. But for something different consider: herbed croutons, bagel chips, crusty bread, flatbread, pita chips, large shrimp, small roasted potatoes with skins, cubes of sausage, ham, or chicken, savory biscotti, firm hard cheeses, or mini phyllo dough shells.
Chris Sacher brought mini phyllo dough shells filled with crab salad to the lobster bake. What a wonderful idea for the boat or at home. These shells are fully baked, and all you have to do before serving is stuff with your favorite hot or cold, spicy or sweet filling.
For a quick dip or spread try this Salmon Spread:
Ingredients: canned or packaged salmon, 8 oz cream cheese, mayonnaise or milk, 1T. Worchester sauce (optional).
Break up the salmon and set aside. Mix the cream cheese with 1T mayonnaise or milk to a creamy consistency (continue to add 1T at a time until you reach the spreadability desired). Sour cream could also be added one tablespoon at a time. Add salmon and Worchester.