What better way to finish off the year than surrounded by family and friends — eating. With light dips, such as hummus and fresh salsa, you can easily get a head start on those healthy resolutions.
Zen Garden Market & Lotus Café, 707 R. Jackson Blvd., in Panama City Beach is known for its organic way of living and delicious cuisine, such as its hummus. Hook’d Pier Bar & Grill, 16201-C Front Beach Road, has become a destination not only for its waterfront view but also for its tuna dip. Both dips can be served with carrots or celery sticks.
If you are looking for a little more indulgence with your dips, fry up some tortillas from La Fuente Bakery, 2909 W. U.S. 98, in St. Andrews. Tortillas also go hand in hand with salsa. Off the Vine (OffTheVine.org), which delivers weekly boxes of organic produce to Somethin’s Cookin’, 93 E. 11th St., in Panama City, shared a simple recipe for fresh salsa.
Tortillas from La Fuente also served as the base for Seafood Tostadas during a fall cooking class at Somethin’s Cookin’ with Hannelore Holland.
“This is best made with stale tortillas, which have been purchased then frozen. I say crabmeat in the recipe, but you can do all shrimp or leftover fish,” said Hannelore, who was out of parsley so she used lemon dill as a substitute. “I’ve also served this on a bruschetta.”
For those looking to increase their luck in 2014, try a black-eyed pea salad, aka Panama City Caviar, with your chips.
Though Monday was the final call for Boatyard at its location on North Lagoon Drive, you still can enjoy recipes, such as Shrimp Ceviche, from Executive Chef Konrad Jochum. Boatyard plans to reopen this summer off Thomas Drive overlooking the Grand Lagoon.
For something sweet, try dipping fresh apples in raw cashew cream. Off the Vine owner Shana Wolf offered a guideline for the amount of water, allowing cooks to adjust depening on desired thickness. Sweetness also can be adjusted, and a handful of dates, agave nectar or honey can be used in place of maple syrup.
Lotus Cafe Hummus
2 and half cups chickpeas
1/3 cup lemon juice
2 cloves garlic, crushed
1-3 tablespoons olive oil
half teaspoon cumin
half teaspoon cayenne
quarter cup tahini
1 teaspoon salt
1/3 cup water
Pinch of black pepper
Optional: fourth cup kalamata olives and fourth cup sundried tomatoes
Garnish: Parsley, olive oil
Mix everything together in a food processor until smooth. Create a shallow well in the center of the hummus and add olive oil to garnish. Sprinkle with parsley. Serve with carrot and celery sticks and pita bread triangles.
Source: Lotus Cafe
Hook’d Tuna Dip
2 pounds tuna medallions
quarter teaspoon Cajun seasoning
3 limes (squeezed for juice)
4 cups jalapeno ranch dressing
1 cup mayonnaise
1 tablespoon liquid smoke
Garlic lemon butter
Dash of Jane’s seasoning
Char grill tuna in garlic lemon butter. When done, transfer in a mixing bowl with the rest of ingredients. Let cool and mix well. Add additional jalapeno ranch dressing if needed.
Source: Hook’d Pier Bar & Grill
Seafood Tostadas
2 8-inch corn tortillas
Oil to fry tortillas
2 tablespoons butter
1 large green onion
12 shrimp, cooked, peeled and deveined
¼ pound sea scallops (about 4 to 5) cut into 1-inch pieces
¼ pound lump crabmeat
Fleur De Sel and freshly ground pepper, pepper limeseasoning
1/3 cup dry white wine
1 tablespoon minced parsley
Cut tortillas in 12 triangles. Heat oil in skillet and fry tortillas until golden, about 1 minute, then transfer to paper towel.
Melt 1 tablespoon of butter in a Dutch sauté pan, add green onion and cook until wilted. Stir in shrimp, scallops and crabmeat. Season with pepper lime, salt and pepper. Add wine and simmer just until scallops are done, about 2 mintues.
Transfer seafood to a bowl, add parsley and remaining tablespoon of butter to the skillet and simmer until liquid is reduced to a few tablespoons. Return seafood to pan and toss to coat.
Serve on tortilla triangles or in Chinese spoons garnished with tortilla chips.
Makes 6 servings.
Source: Somethin’s Cookin’
Shrimp Ceviche
1 pound shrimp
4 limes, lime juice
2 lemons, lemon juice
1 tablespoon chopped garlic
1 small chopped red onion
4 small diced tomatoes
2 medium diced yellow peppers
2 medium diced red peppers
half diced hot pepper
half bunch chopped cilantro
1 tablespoon salt
1 tablespoon black pepper
quarter cup olive oil
2 tablespoon hot sauce
Mix all ingredients well. Refrigerate covered for 6 hours before serving.
Source: Executive Chef Konrad Jochum
Fresh Tomato Salsa
2 cups chopped tomatoes
¾ cup chopped fresh cilantro
½ cup chopped yellow onions or scallions
2 tablespoons of olive oil
4 cloves garlic, minced
Rounded ¼ teaspoon cayenne pepper
¾ teaspoon sea salt
1½ teaspoon ground cumin
¾ teaspoon ground coriander
Squeeze of lime
Combine all of the ingredients in medium mixing bowl, mix well, then serve.
Source: Off the Vine
Panama City Caviar
1 can black-eyed peas, drained and washed
1 small can green beans, drained and washed
2 tablespoons pretty peppers by Cherchies
1 teaspoon lemon dill by Cherchies
1 green onion, sliced
½ jalapeno pepper, diced (optional)
¼ cup canola oil
¼ cup Altmeister vinegar
1 teaspoon champagne mustard by Cherchies
½ teaspoon maggi
1 teaspoon sugar
Salt and pepper, to taste
Mix everything together; let sit for about 1 hour. Serve with homemade tortilla chips and pretzel dippers.
Source: Somethin’s Cookin’
Raw Cashew Cream
1 cup raw cashews
1½-2 cups water
2-4 tablespoons maple syrup
1 teaspoon vanilla extract
Dash of salt
If you do not have a Vita-Mix, soak the cashews for at least an hour or better yet overnight then rinse well before blending. If you soaked your cashews, drain and rinse very well. Add them to your blender along with the lowest amount of water, desired amount of sweetener, vanilla extract and salt. Blend on high until smooth and creamy adjusting sweetener to taste and water as you go to desired taste and thickness. You may use this right away or store in the refrigerator to thicken it even more and chill. If you care about the color you may add a ½-1 teaspoon lemon juice to keep it on the whiter side.
Source: Off the Vine