Advertisement - Click to support our sponsors.
By Request
A good, hearty dip and a hunk of bread can make a meal. In fact, when they bring such a combination out as an appetizer at a restaurant you have to be careful not to overdo, or your entree will be wasted. Delicious
dunks for breadThese two rich and cheesy restaurant dips were requested by satisfied customers.
Emma Tom enjoyed the Gorgonzola Dip that's served with bread at John Dominis in lieu of butter. "IT WAS SO GOOD," she writes. When people communicate with you in capital letters, you know they're serious.
The dip was introduced about 18 months ago when the restaurant updated its menu. Chef Robert Reash says his kitchen makes 40 pounds of it at a time.
Brendan Wall, meanwhile, is after the crab appetizer that he frequently enjoys with his wife at Kincaid's Fish, Chop and Steak House. Kincaid's has been generous with recipes, but this one is a company secret.
From a description of the ingredients, though, it seems very similar to a dip served by the Palomino Euro Bistro chain. That recipe is printed in the recipe magazine, "Betty Crocker Restaurant Recipes."
The publication is one of those mini-magazines sold at the check-out stand at supermarkets. It's available through Feb. 26 for $3.50.
It contains recipes from restaurants throughout the country, including two from Hawaii -- David Paul's Lahaina Grill (Chocolate Macadamia Nut Flan Tart) and Kauai's Beach House (Asparagus with Puna Goat Cheese Salad).
Combine all ingredients except oil in a large mixing bowl. Slowly add the oil and mix until well incorporated. Serve with slices of French bread. Makes 1-1/3 cups. Serves 4.Gorgonzola Dip
6.4 ounces gorgonzola cheese, crumbled
1/2 ounce chopped garlic
0.2 ounce minced anchovy paste
1/2 tablespoon chopped basil leaf
Sprinkle of chopped parsley
1.6 ounces olive oilApproximate nutritional information, per serving (not including French bread): 300 calories, 27 g total fat, 10 g saturated, 40 mg cholesterol, 1000 mg sodium, 12 g protein, 1.5 g carbohydrate.*
To make herb crust: Combine all ingredients. Set aside.Dungeness Crab and
2 cups mayonnaise or salad dressing
Marinated Artichoke Dip
12 ounces marinated artichoke hearts, drained and chopped
1-1/2 cups chopped cooked Dungeness crab meat
1 cup grated Parmesan cheese
1 large onion, very thinly sliced
Herb Crust:
1 cup soft French breadcrumbs
2 tablespoons butter or margarine
2 tablespoons finely chopped parsley
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
3/4 teaspoon finely chopped fresh or 1/4 teaspoon dried basil
1/4 teaspoon chopped fresh or 1/8 teaspoon dried thyme
1/4 teaspoon chopped fresh or 1/8 teaspoon dried oregano
1/4 teaspoon chopped fresh or 1/8 teaspoon dried marjoram
1 small clove garlic, finely choppedMix remaining dip ingredients well. Spread in an ungreased, shallow 1-1/2 quart casserole or oven-proof dish. Sprinkle with 3 tablespoons of the herb crust (the remainder may be saved in an airtight container in the refrigerator and used as a topping for casseroles, a coating for chicken, or may be added to meatloaf).
Bake at 350 degrees, uncovered, 15-20 minutes, or until the top is golden brown. Serve with crackers or bread. Makes 3 cups.
Approximate nutritional information, per 1/4 cup serving: 350 calories, 33 g fat, 6 g saturated fat, 50 mg cholesterol, 520 mg sodium, 6 g carbohydrate, 2 g fiber, 9 g protein.*
Food Stuffs: Morsels
Send queries along with name and phone number to:
By Request, Honolulu Star-Bulletin Food Section,
P.O. Box 3080, Honolulu 96802.
Or send e-mail to bshimabukuro@starbulletin.com
Asterisk (*) after nutritional analyses in the
Body & Soul section indicates calculations by
Joannie Dobbs of Exploring New Concepts,
a nutritional consulting firm.
