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New Year's Eve Party Appetizers
Made by: Chef Chip Kennedy, 5Flavors Catering & Exec. Chef at Cafe Brio
10 glass or plastic martini glasses
2 Portobello mushroom
1 bunch Blanched asparagus-cut in half
2 red bell pepper
20 green beans whole fresh
4 stalks celery
2 lg whole pickles
1 head of broccoli
1 bottle ranch dressing
Kosher salt and cracked black pepper
Chicken Fried Artichoke
2 eggs beaten
1/2 cup milk
Flour seasoning as follows
1 cup flour
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp ground thyme
pinch of Cayenne pepper
Cut uniform sticks out of all above vegetables set aside.
Place all 10 Martini glasses out and squirt about 1/2 inch of ranch in bottom of glass.
Arrange vegetable in martini glass.
Veg-tinis can be made a few hours ahead of time, keep chilled until guest arrive. Garnish with chicken fried artichokes and a little drizzle of olive oil and cracked pepper.
Drain artichokes for 30 min.
Toss in flour seasoning 1/4 cup of flour seasoning.
Dredge one at a time in egg then back into the rest of flour seasoning.
Fry in a pan with 1 cup of vegetable oil at 350 until golden.
Drain on towel and garnish just before guests arrive.
Note: Artichokes do not have to stay hot.
This recipe aired December 31, 2012.
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