THE BIG DIPPER Just as the right wine can make a meal, the ultimate success of a dip is dependent upon the dipper. Each recipe in each of the files contains the recommended pairings that will do your dips proud. The possibilities are endless, limited only by your ingenuity and your taste buds. To help you get started, I have included this file and a few recipes and suggestions for dippers. CHIPS The age-old standard-bearers of dipping, chips are the frontline soldiers traditionally thrust forward by those armies of outstretched arms advancing on the dip table. While I fell that it would be somewhat disrespectful to disparage the troops that have seen the most action (and hence the recipes for homemade potato chips and tortilla chips), one need not be limited by tradition. You will also find recipes for preparing a number of novel variations, including elephant garlic chips, butterflake biscuit chips, noodle chips, and potato skins. You may also want to try toasted bagel chips. Just cut a bagel into slices, as thin as possible, and toast them until golden brown. EASY-TO-MAKE HOMEMADE POTATO CHIPS: Scrub 6 to 7 medium potatoes (about 2 pounds) under cold running water and peel, if desired. Slice the potatoes as thinly as possible, (thin enough to see through). As you proceed, place the slices in a bowl of cold water to remove the starch. The water will turn white. Drain and refill the bowl, repeating this until the water remains clear. Drain and let the potatoes dry. Fill a heavy skillet or saucepan halfway with vegetable oil or melted vegetable shortening and cook over medium heat until the oil crackles. Place the potato slice into the hot oil, a few at a time being careful not to overcrowd the pan. When the potatoes are brown on both sides, 4 to 6 minutes, remove from the pan and drain on paper towels. Sprinkle with salt, if desired. Makes about 180 chips, or enough for about 3 cups of dip. Tortilla Chips These dippers can be made from either flour or corn tortillas. Corn tortillas are the more familiar breed, from which the dippers served with salsa in Mexican restaurants are made. Cut them into either triangular chips or small strips. Fried flour tortillas will hold up better in the larger chip form, have a stronger, deep fried taste, more like a toastada. Cut the tortilla into thin strips (12 to 16 per tortilla) or into triangles (8 per tortilla). Fill a heavy skillet halfway with vegetable oil or melted vegetable shortening and cook over medium heat until the oil crackles. Put the tortilla strips or triangles into the hot oil a few at a time. Watch carefully, as they fry very quickly (about 30 seconds). When brown on both sides, remove from the pan and drain on paper towels. 10 whole tortillas make enough chips for about 1 1/2 cups of dip. EDIBLE TORTILLA BASKETS: A tortilla basket will lend flair to your dip table and set off a Mexican dip nicely. Fill a heavy skillet halfway with vegetable oil or melted vegetable shortening and cook over medium heat until the oil crackles. Have read an empty 1-lb coffee can (washed, free of grounds and very thoroughly dried). Place the tortilla in the hot oil, being careful of spattering. Protecting your hand with an oven mitt, grasp the coffee can with tongs, position it over the center of the submerged tortilla, and lower onto the tortilla. Continue to hold down until the tortilla turns golden brown and begins to rise up around the coffee can, forming a tulip shape (about 2 to 3 minutes. Put the hot coffee can aside and remove the tortilla basket from the oil and drain. Cool to room temperature before using. ELEPHANT GARLIC CHIPS: Peel 6 elephant garlic cloves and slice lengthwise as thinly as possible (about 12 slices per clove). Fill a heavy skillet halfway with vegetable oil or melted vegetable shortening and cook over medium heat until the oil crackles. Put the garlic slices into the hot oil, a few at a time, and watch closely. As soon as the other edges begin to turn brown (about 15 seconds), turn the chips over. Fry each chip until the other side turns brown, (not black--about 15 seconds). Be careful as the second side cooks very quickly. 6 Cloves make enough chips for about 1 cup of dip BUTTERFLAKE BISCUIT CHIPS: Prepare refrigerated butterflake biscuit mix according to the package directions and let the biscuits cool thoroughly. (Leftover butterflake biscuits can be used or biscuits can be made the night before and stored in a zip-lock bag). Separate the flaky layers of each biscuit and place on an ungreased cookie sheet. Bake at 250 degrees F. for 25 to 30 minutes or until crisp. let sit for about 45 minutes before serving. One package of biscuit mix makes 5 to 6 dozen chips, or enough for about 2 cups of dip. NOODLE CHIPS: Boil wide egg noodles in water according to the package directions. When cooked, strain immediately and run under cold water. Let noodles cool and dry on paper towels. Cut each noodle into 3-inch lengths. Fill a heavy skillet halfway with vegetable oil or melted vegetable shortening and cook over medium heat until the oil crackles. Put the noodles in the hot oil a few at a time and fry until golden (about 1 minute). Remove from the pan and drain on paper towels. One 8-oz package of noodles makes about 120 chips, or enough for about 2 cups of dip. POTATO SKINS: Scrub 6 to 7 medium baking potatoes (about 2 pounds) under cold-running water and dry. Bake at 400 degrees F. for 40 minutes. Remove and let cool. Cut each potato in half lengthwise and scoop out the meat, leaving about a quarter inch of potato lining each skin. Reserve the scooped out insides for making miniature potato pancakes (see the recipe in this file). Cut each hollowed-out potato skin into quarters (yielding 4 chips per skin, or 8 chips from each whole potato). Brush with melted butter on both sides. Bake at 425 degrees F. for 15 minutes or until crisp. 6 potatoes make enough potato skins for about 2 cups of dip. CRACKERS While there are numerous advantages to homemade chips, crackers are another tory entirely. Crackers come packaged in just about any flavor, shape or size you'll ever want and the truth is that commercial preparation of crackers usually yields better results. But there are those of you that have shirtsleeves that just wont stay rolled down so here is a recipe for a tasty homemade onion cracker. ONION CRACKERS 2 Cups Unbleached All-Purpose Flour 1 Tsp Baking Soda 1/8 Tsp Salt 2 Tbl Vegetable Shortening 1/2 Cup Minced Onion 1 1/2 Tsp Celery Seed 3/4 Tsp Crushed Red Pepper Flakes 2/3 Cup Water (Approximately) In a food processor fitted with a metal blade, combine the flour baking soda and salt, blending well. Add the shortening all at once and process until the mixture becomes coarse meal. Add the onion, celery seed, and red pepper flakes. Drizzle the water through the feed tube a little at a time, using only as much water as necessary for the batter to form a ball (the amount of water will vary with every batch). Divide the dough in half and on a well-floured board, roll out each half to 1/8-inch thickness. Cut into squares or rectangles with a knife or pizza cutter. Place the crackers on a lightly greased cookie sheet, piercing each cracker 3 times with a fork. Repeat for the remaining half of the dough. Bake at 350 degrees F. for 20 to 25 minutes or until medium brown. Cool on a wire rack. Makes 50 to 60 crackers or enough for about 2 cups of dip. BREADS To withstand the test of dipping, breads must be firm enough in texture to successfully transport the dip from the bowl to the mouth. Chunks of coarser breads, such as French, Italian, and some ryes work well, as do toasted or dried breads. Pita bread cut into triangles and toasted is a tasty and versatile dipper. The following recipes, Herbed Croutons and Bread Sticks, are good for dipping. HERBED CROUTONS Using 4 cups of crustless bread that is fresh or one day old, cut into 2-inch squares or tear into chunks. (You can also use cornbread.) Gently toss the bread chunks with 1 cup of melted butter or regular margarine which has been laced with the herb suggestions below. Place on a cookie sheet and toast in a 400 degree F. oven for 10 to 15 minutes if a soft center is desired or for 20 to 25 minutes for crunchier croutons. Makes enough for about 2 1/2 cups of dip. HERB COMBINATIONS FOR THE ABOVE RECIPE: Variation 1: 2 Tbls Dried Tarragon 1/2 Tsp Onion Powder Variation 2: 2 Cloves Crushed Garlic (Use a Press) 1/4 Tsp Salt Variation 3: 1 Clove Crushed Garlic 1 Tbls Dried Basil Grated Parmesan Cheese for garnish. (Sprinkle over the croutons just before toasting.) Variation 4: 2 Tbls Italian Seasoning Variation 5: 2 Tbls Minced Onion 1/4 Tsp Salt BREAD STICKS: Melt 1/4 cup of butter or regular margarine and mix with 1/4 tsp garlic powder. Prepare frozen soft bread sticks according to the directions on the package but brush with the garlic butter before baking. When done, let cool for about 2 hours. Cut each bread stick into 4 equal pieces. Place on an ungreased cookie sheet and bake at 225 degrees F. for 30 minutes or until the bread sticks are dry and crisp. One package of frozen bread sticks makes enough for about 2 1/2 cups of dip. VEGETABLES The crudite craze of the 1970's awakened Americans to the hidden potential of vegetables. No longer overcooked, soggy, and tasteless, vegetables are now enjoyed raw--crisp flavorful, and in their most nutritious form--or lightly steamed, dipped in a variety of yummy accompaniments. Firm varieties, such as carrot sticks, celery stalks, or flowerets of cauliflower and broccoli, will stand up to even the densest of dips. Some of the smaller veggies, such as cherry tomatoes or Brussels sprouts may require utensils (such as toothpicks or mini skewers) to spear the dipper, lest you risk its lost at sea in the dip bowl. Always remember to wash the vegetables firs, dry them thoroughly and chill. To chill, wrap the veggies in damp paper towels, place in an unsealed plastic bag and set in the refrigerator overnight. Following are the prepping instruction for some favorite veggie dippers. ASPARAGUS: Break off the tough woody end at the base of each spear. ARTICHOKE: Cut the stem flush with the base and clip the sharp point at the tip of each leaf with scissors. Steam for 45 minutes or until fork tender. After cooling, cut in half vertically and remove the fuzzy choke ( a grapefruit spoon works best). Serve halves cut side down so that the leaves can be pulled off easily. BOK CHOY: Separate leaves, discarding any yellow or very dark green parts. BROCCOLI: Cut off the stalk and remove the leaves. Cut into flowerets. BRUSSELS SPROUTS: Remove the tough outer leaves and trim the bottoms, as you would for cooking. Let soak a few minutes in cold water to crisp. Serve whole or halved, depending on size. CARROTS: Peel or scrub (remember that the greatest vitamin content is in the skin), trim ends and cut in half horizontally then cut vertically into strips. Carrots can also be cut horizontally into circles or small chunks. CABBAGE: Remove outer leaves and stalk then cut into strips thick enough to hold together, retaining a piece of the core with each wedge. CAULIFLOWER: Remove the outer leaves and stalk and cut into flowerets. CELERY: Trim off the leaves and cut into strips or wedges. CELERY ROOT: Trim the top and cut the root, which is shaped something like a turnip, into strips or wedges, then peel. CHICORY OR BELGIAN ENDIVE: Not to be confused with the curly or leafy green variety. Has a slightly bitter flavor. Cut into thin strips or dipping size wedges. CHILI PEPPERS: Including jalapeno peppers. Cut in half lengthwise and carefully remove the seeds. Rinse under cold water and cut into strips. Remember that this stuff has quite a kick--wear rubber gloves when prepping and be sure to forewarn your guests. CORN: Serve individual ears of pickled baby corn. (It's ok to eat the cobs.) CUCUMBER: Trim ends and peel, if desired then cut in half horizontally. Cut into thin strips. Or cut the cucumber horizontally into rounds. FENNEL: Trim off and discard the wispy fernlike leaves at the top and ends. Cut into thin dipping size strips. Has a pleasant aniselike flavor. GREEN ONIONS OR SCALLIONS: Peel off the outer layer and cut the tip off the root end. Trim the green ends. JICAMA: Remove ends, peel, and slice thinly. MUSHROOMS: Trim off the stump end and wipe clean with a damp paper towel or a mushroom brush. Do not soak in water. Use whole or halved depending on the size. PEPPERS: Seed and slice green, red, yellow, or purple bell peppers into strips. Can also be cut into wider scooplike wedges. The combination of two or three of the varieties makes an attractive mix. RADISHES: Trim off the root and stem ends. Sculpt to your heart's content if you're so inclined, after soaking the radishes in ice water to crisp for a couple of hours. SNOW PEAS: Simply trim off both ends and remove the strings. SQUASH: Yellow or green varieties of Zucchini. Trim off top and bottom and cut into dipping size strips, circles, or wedges. STRING BEANS: Use either green beans or wax beans, or both to add color. Snap off the ends of the beans and remove the strings. TOMATOES: Use whole cherry tomatoes or wedges of plum or round tomatoes. TURNIPS: Cut off the top and root ends of a young turnip, peel or scrub, and cut into thin slices (like a carrot). MINIATURE POTATO PANCAKES Rather at the opposite end of the spectrum from crisp raw vegetables lies another kind of dipper. One that at least began life in the vegetable kingdom--miniature potato pancakes. They're delicious and practical since they can be made weeks in advance and reheated. 2 Cups Diced Raw Potato 2 Large Eggs, Beaten 1 1/2 Tsp Salt Black Pepper To Taste 1 Tbls Grated Yellow Onion 1/4 Cup Vegetable Oil Place the potato in a strainer and run under cold water to remove the starch. Shake well. Place in a food processor or blender and chop fine. Add the eggs salt, pepper, and onion, blending well. In a 10-inch skillet, heat vegetable oil until it crackles. Drop the batter by Tablespoonful into the hot oil and fry until golden brown (about 5 minutes per side). Drain on paper towels. Once cooled, the pancakes may be frozen. Place in a freezer-safe container making sure that they don't overlap and put a double thickness of wax paper between each layer. Reheat on a cookie sheet at 350 degrees F. until hot and crisp. Makes about 50 pancakes or enough for about 2 cups of dip. FRUIT Foolish consistency is the hobgoblin of a small dip table, as they day, and man does not live by chips alone. To experience the full spectrum of dipping, one must savor the particular pleasure of cooping a mouthful of cheesecake dip on a slice of melon or plunging a strawberry into chocolate dipping sauce. As with veggies, you can let your imagination run amok, using the following suggestions merely as points of departure. Here too, always wash fruit carefully, dry, and chill. Use firm fruit. Some, as indicated below, should be dunked in an acid bat, which will keep the fruit from turning brown. To make the acid bath, just add 2 tsps of lemon juice to 2 cups of water. After dunking fruit in the bath, drain on paper towels. APPLES: Peel, if desired, core and cut into wedges. Requires the acid bath treatment. APRICOTS: Remove the pits and quarter. Requires the acid bath treatment. BANANAS: Use firm bananas, free of bruises. Just peel and cut on the diagonal into wedges. Requires the acid bath treatment. COCONUTS: Remove the outer shell and reserve the milk for other uses, if desired, and cut the coconut meat into dipping strip sizes or chunks. Rinse with cold water. FIGS: Remove the stem end and quarter. GRAPEFRUIT: Remove the peel, then break into segments. Carefully remove the seeds and white pith. GUAVA: Remove the skin. Cut into wedges and carefully remove the seeds. KIWIS: Remove the skin from firm kiwis and quarter or cut into circles. MANGOES: Remove the skin. Cut top half of the fruit away from the large oval pit. Turn over and cut away the balance of the fruit, and discard the pit. Cut the fruit into wedges across the grain. MELONS: Cantaloupe, crenshaw and casaba melons, like most fruit, complement sweeter dips, while honeydews are a good accompaniment to salter or spicier dips. In any case, cut off the outer skin, cut in half, scoop out the seeds, and cut the pulp into dipping size slices, chunks, or wedges. NECTARINES: Pit and quarter. Requires the acid bath treatment. ORANGES: Peel and separate into individual segments. Carefully remove the seeds. PAPAYAS: Use ripe papayas. Remove the rind, cut in half and scoop out the seeds. Cut into thin strips. PEACHES: Remove the pit and cut into wedges. Requires the acid bath treatment. PEARAPPLES: Remove the core and cut into slices or wedges. Requires the acid bath treatment. PEARS: Peel, if desired, core and cut into dipping size chunks. Requires the acid bath treatment. PINEAPPLES: Remove the outer skin, cut out the eyes and remove the center core, if desired. Cut into chunks or spears. PLUMS: Cut in half, pit, and quarter firm plums. PRICKLY PEARS OR CACTUS PEARS: Using a fork to hold the fruit in place, remove the rind and cut into slices or wedges. STAR FRUIT OR CARAMBOLA: White or sweet yellow varieties. Cut the fruit horizontally into stars. STRAWBERRIES: Serve whole. TANGERINES: Peel and separate into individual segments. Carefully remove the seeds. Dried fruits not to be overlooked include apples, apricots, banana chips, pitted dates, figs, pears, and pineapples. SEAFOOD The primary seafood dipper is shrimp, the hands down all-time favorite of most cocktail party aficionados. Salmon may be know for joining forces in their journey upstream but no one has truly witnessed a school of fish in action until they've seen a bevy of shrimp dippers converging with full force on the remoulade. You might want to peruse the following for more suggestions. SHRIMP: Shell, score down the back (making an incision about 1/16-inch deep), and remove the thin black vein while holding under cold running water. Bring a pot of water to a boil (about 2 quarts of water for a pound of large shrimp). Add a little salt, throw in the shrimp, turn off the flame and let stand for about 5 minutes, or until the shrimp just curl and turn pink and translucent. DO NOT OVERCOOK!!! Then drain, run the shrimp under cold water and refrigerate. CRAB CLAWS: Stone crab claws are readily available already cooked. Just smash the shells with a nutcracker and place in a bowl over ice. CRAB LEGS: King crab legs and snow crab legs also are readily available already cooked. Break into lengths at the joints and crack the shells with a nutcracker. Place in a bowl over ice. CRAYFISH: Follow the directions for preparing shrimp. LOBSTER: Use large lobster tails. Bring a pot of water to a boil (about 2 quarts of water for a pound of lobster). Plunge the tails into the boiling water and return to a boil. When the shell turns orange, lower to simmer and cook until the meat at the end of the tail turns translucent. Remove and blanch under cold water. Split the soft underside of the shell with scissors, remove the meat and cut into chunks. SARIMI: Imitation crab. Sold cooked and chunked in most supermarkets. FRESH OYSTERS: Loosen the oyster from the bottom shell and serve on the half shell over a bed of ice (allowing the guest to scoop up the dip with oyster on the shell). SMOKED OYSTERS: Drain and serve each with a toothpick. MEAT AND POULTRY As long as you've eaten your vegetable dippers, you can proceed to the rest of the goodies on the dip table. Meat and poultry dippers will win the hearts and minds of those guests who anticipated leaving your part having had only a handful of potato chips to stave off starvation. CHICKEN BREASTS: Poach the breasts in wine and cube for serving. Or marinate breasts in teriyaki sauce, bake and cube for serving. CHICKEN DRUMETTES: The drumsticklike part of the wing. Marinate if desired and then fry. CHICKEN SATAY: Skewer cooked, sliced chicken breast on a wooden stick for dipping. DELI MEAT: Cut rolls of cooked, sliced roast beef, ham, corned beef, or pastrami into 3 to 4-inch lengths. DUCK: Cut cooked or smoked breast into strips. HAM: Cut cooked, smoked, maple-cured ham into thin 3-inch strips or into 1-inch cubes. HOT DOGS: Serve miniature cooked hot dogs whole or cut cooked regular sized hot dogs into slices on the diagonal. PRECOOKED SAUSAGES: Use bologna, summer sausage, any variety of salami, or other cooked sausage cut into 1/2-inch lengths, then wedged. RAW SAUSAGES: Try pork, beef, veal, duck, or Polish. Prick the skin, broil until brown, and cut into 2-inch lengths. STEAK: Marinate tenderloin or sirloin in teriyaki sauce, broil, and cube. TURKEY: Cut cooked or smoked breasts into strips or cubes. BEEF SATAY One of the more popular dippers to surface of late is beef satay, or beef on a stick. It easy to eat and filling, and meat as a dipper is still something of a novelty. 1 Ea Sirloin Tip Steak (1 lb or better) 1/2 Cup Teriyaki Sauce 2 Tsp Finely Chopped Green Onion (White part only) Wooden Or Bamboo Skewers As Needed Thinly slice the steak. Slices should be about 1/2-inch shorter than the skewers on which they will be placed. Put the meat, sauce, and green onion in a zip-lock bag, blend well, squeeze out the excess air from the bag, and seal. Marinate at room temperature for at least 1 hour or in the refrigerator for at lest 3 hours. (Steak can be marinated overnight for a stronger taste.) Soak the skewers in water for 10 minutes before using. Weave skewer in and out through the slice of beef, leaving a 1/2-inch "handle" at the bottom. Repeat until all the slices are skewered. Broil about 2 1/2 minutes or to preferred doneness.