INGREDIENTS

INSTRUCTIONS

Seafood Follows: *********** * 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  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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