Shrimp Balls

  • Oil for frying
  • 1 pounds uncooked, shelled, and deveined shrimp
  • 1 (8 ounces) can sliced water chestnuts, drained
  • 4 teaspoons cornstarch
  • 2 tablespoons chopped green onions
  • 1 tablespoon dry sherry
  • 3/4 teaspoon grated ginger root
  • 1/2 teaspoon salt
  • 1 egg, beaten
1. In deep fryer, heavy saucepan, or wok, heat 2-3 inces oil to 375F
2. In a food processor bowl with metal blade, combine shrimp, water chestnuts, cornstarch, onions, sherry, gingerroot, and salt. Process until finely chopped. Add egg; process well.
3. Drop shrimp mixture by teaspoonfuls into hot oil. Fry 3-4 minutes or until shrimp turn pink, and balls are deep golden brown. Drain on paper towels. Serve immediately with sauce.

Yields 24 appetizers

Marti's Salsa

  • 1 (28 oz.) crushed tomato
  • 1/2 bunch cilantro (stems included)
  • 1 onion
  • Approx. 1 teaspoon garlic salt
  • 4-6 jalapeno & or serrano peppers (more jalapeno than serrano)
Don't use metal utensils
1. Chop everything up and add to bowl
Some of the pepper should be seeded (seeds removed, wash hands w/ vinegar afterwards as the pepper juice will be on your hands and it burns).
2. Let the mixture sit covered at room temp. for about 1 hr. to ferment
Note: Refrigeration stops the heating-up process.
If too hot use white vinegar & sugar to cut the heat.

Cousin Dave's Guacamole

  • 8 avocadoes
  • 1 yellow onion, diced
  • 5 or 6 FAT cloves garlic, minced
  • 1 bunch cilantro, minced
  • 3 home-grown tomatoes, diced (make do with 4 roma tomatoes)
  • Juice of 1 lemon
  • Juice of 1 lime
  • 1 pint fresh, hot salsa
  • 1 can diced jalapenos, with juice
  • Approx. 1.5 teaspoons salt
1. Cut up avos until chunky, but NOT reduced to a smooth paste.
2. Throw in everything else and stir until well mixed, but NOT reduced to a smooth paste. It's probably best if it sits for awhile for flavors to mingle, but I don't think it matters much.
3. Add stuff to taste if you have any ingredients left. If it seems too runny, make a mental note to drain the salsa next time you make guac. The recipe can be cut in half or whatever, but it's easier figuring out what to do with leftover guac than what to do with fractional lemons, limes, onions and cans of jalapenos.

Pisco Sour

  • 1.5 oz. Pisco (Peruvian grape brandy)
  • 1/4 oz. lemon juice
  • 1/4 oz. egg white
  • 1/2 oz. sugar syrup
  • 1 mite angostura bitter
  • 1 slice lemon
  • Ice
1. Blend pisco, lemon juice, sugar syrup, and egg white with ice.
2. Pour into glass.
3. Pour bitters into middle of glass, garnish with lemon.

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