Easy dinner recipes: Four fun finger foods for Friday

Keep dinner easy this Friday with fun finger foods

It's Friday. You've made it. Feel free to celebrate with fun finger foods.

Smoked salmon pizza: Try the smoked salmon pizza from Morton's Steakhouse. Top a prepared pizza crust with a little sour cream and smoked salmon, along with chopped red onion, fresh dill and capers. It takes all of 15 minutes to whip up.

Deviled eggs: Deviled eggs are so simple to make. Halve some hard-boiled eggs and scoop out the yolks. Mash the yolks up, fold in a little sour cream or mayonnaise, a little mustard, some chopped herbs or seasoning, and maybe a dash of Worcestershire. Dollop the filling back in the shell -- or pipe it in if you're feeling fancy -- and you've got stuffed eggs. To devil them properly, add a little heat with a dash of hot sauce or a sprinkling of cayenne pepper.Or shake things up a little by adding minced fennel, smoked salmon, red onions and capers to your base. Place snipped chives over the finished eggs as a final garnish.

Peel 'n' eat shrimp: If you don't mind getting your hands dirty at dinner you can't go wrong with the peel 'n' eat shrimp recipe David Lentz of the Hungry Cat shared with us a few years back — large Mexican white shrimp steamed in a spicy beer reduction. They take an hour or two to marinate, so you'll need to plan ahead, but once you get the dish cooking it comes together in about a half-hour, plenty of time for you to lay out the newspaper over the table and ready a stack of napkins!

Ginger soy chicken wings: These Asian-inspired chicken wings are a tempting take on the classic finger food. The crunchy, deep-fried wings are glazed in a sticky-sweet soy reduction that gets its tang from fresh ginger. No dipping sauce necessary. You can find the recipe below.


Total time: About 1 hour

Servings: 4 to 6 appetizer portions

Note: Adapted from Beacon restaurant


1/2 cup chicken broth

1/3 cup mirin

1/4 cup sake

1/4 cup plus 2 tablespoons soy sauce

2 tablespoons sugar

3/4 teaspoon finely chopped ginger

1. Combine the chicken broth, mirin, sake, soy sauce, sugar and ginger in a medium, heavy-bottom saucepan and bring to a boil, stirring occasionally.

2. Reduce the heat to simmer and cook until the sauce is reduced to 1 cup. Remove from heat and reserve.


Vegetable oil for frying

12 whole chicken wings (about 2 pounds), separated at the joints and wing tips removed (save for stock or another use)

3/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup cornstarch

1 cup soy-ginger glaze

1/2 tablespoon butter

2 teaspoons toasted sesame seeds for garnish

1. Fill a large, heavy-bottom saucepan with enough oil to come 3 inches up the side. Heat the oil until a thermometer inserted reads 350 degrees.

2. Season the wings with the salt and pepper, then dredge with the cornstarch. Fry the wings, a few at a time, until lightly golden and cooked through, about 8 minutes. Drain the wings on a rack.

3. When all the wings are fried, heat a wok or heavy sauté pan over high heat. Add the reserved ginger-soy sauce and bring to a boil, then add the wings, stirring to coat. Cook the wings in the sauce, stirring constantly, until the sauce reduces enough that it coats the wings in a thick, syrupy glaze.

4. Remove from the heat and toss the wings with the sesame seeds. Serve immediately.

Each serving: 355 calories; 18 grams protein; 15 grams carbohydrates; 0 fiber; 22 grams fat; 5 grams saturated fat; 51 mg. cholesterol; 1,377 mg. sodium.


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