Buzzard Claws With Swamp Dip Recipes

BLACK BEAN SWAMP DIP

Steps:

• Preheat the broiler. Put the poblanos on a baking sheet and broil, turning halfway through, until charred all over, 15 to 20 minutes. Let cool slightly, then remove the stems and seeds and peel off the charred skin. (It's OK if some skin remains.)
• Transfer the poblanos to a blender and add 1/2 cup water, the black beans, cilantro, scallions, lime juice, 2 teaspoons salt and the cumin. Puree until smooth. Transfer to a small bowl and serve with tortilla chips.

SNOW CRAB LEGS WITH DIPPING SAUCES

Steps:

• In three separate small bowls, combine the ingredients for the dill butter sauce, horseradish chili sauce and avocado cream sauce; set aside., Brush both sides of crab legs with oil. Grill, covered, over medium heat for 3-4 minutes on each side or until heated through. Serve with dipping sauces.

HALLOWEEN SWAMP DIP

Steps:

• Melt butter in 10-inch skillet until sizzling; add onion, red pepper and garlic.
• Cook over medium heat, stirring occasionally, until onion is softened.
• Stir in flour; continue cooking 1 minute.
• Add broth and whipping cream.
• Continue cooking, stirring with wire whisk, until mixture is thickened.
• Stir in cheese, seasoning, yogurt, spinach and hot pepper sauce until spinach wilts and mixture is heated through.
• Remove from heat.
• Season with salt and pepper to taste.
• Serve warm with crackers, bread slices or assorted vegetable sticks.

BUZZARD CLAWS WITH SWAMP DIP

Steps:

• Preheat oven to 375°F Line baking sheet with foil and spray with cooking oil. Crumple aluminum foil into a log shape that fits lengthwise into baking sheet.
• Remove drumsticks from freezer (they should be partially frozen, not hard). Prepare chicken by Frenching the bone.
• Beat egg and milk together in a bowl. Stir paprika, cayenne, chili powder, salt, pepper, bread crumbs and cheese together in 9-inch pie plate. Dip chicken into egg mixture and bread chicken in bread crumb mixture, patting to coat evenly.
• Place chicken on baking sheet with spatula; prop bone sections up on aluminum foil log. Pull slices apart slightly to form a claw shape. Chill 30 minutes to set crumb coating. Bake 35 to 40 minutes, until chicken is 180°F Lift chicken claws to a platter with spatula. Serve with Swamp Dip.
• To make swamp dip: Combine mayonnaise and salsa in small bowl. Serve in a hollowed-out tomato or mini pumpkin shell.

SWAMP DIP

Steps:

• Stir together sour cream and mustard.
• Garnish with chives.
• Serve with Bat Wings.

FABULOUS FOOTBALL DIP

Steps:

• In a large skillet, cook sausage over a medium heat until it is browned and cooked through.
• Mix tomatoes and cream cheese into the skillet. Stir and continue cooking the mixture over a medium heat until the cheese has melted.

GREEN SWAMP PUNCH WITH FRIGHTFUL FROZEN HAND

Steps:

• Spoon sherbet by tablespoonfuls into a punch bowl.
• Mix 1.25 cups cold water with the lemonade concentrate; add to sherbet.
• Slowly pour soda down side of the bowl; stir gently to mix.
• Remove Frightful frozen hand from glove, and float on top just before serving.
• Frightful hand: Wash any powdery residue from inside or outside of glove.
• Pour lemon drink into glove until the glove is nearly full, but not so full that the fingers will not move.
• Fasten opening with a twist tie.
• Place glove on a lined cookie sheet (paper towel will do), and allow to freeze.
• If using gummy worms, place in filled glove before freezing.

FREAKY LADIES' FINGERS (HALLOWEEN)

Steps:

• Place a small amount of food coloring in a bowl and with a new paint brush "paint" the almond halves on the rounded side. Set aside.
• In a Mixing bowl place water, yeast, and sugar. Let stand for five minutes to let yeast work.
• Beat 1 c flour in till combined. Beat in salt and 3-1/2 c flour till combined. Beat till dough pulls away from the sides.
• Reduce speed and add 1/2c flour (if dough is still sticky add up to 1 c more flour).
• Knead till smooth.
• Coat a large bowl with cooking spray and put dough in covering with plastic wrap and put in a warm place to double in size (1 hour).
• Heat oven to 450.
• Heat 3 quarts water to boiling.
• Add baking soda.
• Lightly coat two baking sheets with pan spray.Divide dough into quarters.
• Work with one at a time keeping the rest covered.
• Divide each piece in 12 pieces. On a lightly floured surface roll pieces back and forth into a finger shape, ( 3-4 inches long) make sure to leave a lump for the knuckle.
• When all 12 pieces are formed transfer to boiling soda water.
• Poach for 1 minute, using a slotted spoon transfer to a baking sheet.
• Repeat till all 4 quarters are done.
• Beat egg with 1 T water and brush over pretzels.
• Using a sharp knife score each knuckle about 3 times. Sprinkle with salt ( and rosemary if using).
• Possition the almond nails into place and push down to secure.
• Bake in oven for 12-15 minutes or till golden brown.
• Let cool on a wire rack.
• These are best if eaten the first day but can be stored in an airtight container for up to 2 days.