To contact us Click HERE
Ingredients
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
dash ground pepper
dash garlic powder
1/2 cup all−purpose flour
1/4 teas. paprika
1/4 teas. cayenne pepper
1/4 teas. salt
10 chicken wing pieces
vegetable oil for frying
Directions
1. Heat oil in a deep fryer to 375. You want just enough oil to cover the wings entirely; an inch or so deep at least.
2. Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well−blended.
3. Combine the flour, paprika, cayenne powder, and salt in a small bowl.
4. If the wings are frozen, be sure to defrost and dry them. Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator 60−90 minutes. This will help the breading to stick to the wings when fried.
5. Put all the wings in the hot oil and fry 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
6. Remove from the oil to a paper towel to drain. Don't let them sit too long, because you want to serve them hot.
7. Quickly put the wings in a large bowl. Add the hot sauce and stir, coating all of the wings evenly.
Serve with bleu cheese dressing and celery sticks on the side.
25 Şubat 2013 Pazartesi
Enjoy the Game! And, Don't Be "That Guy"
To contact us Click HERE
I hope you all have a great day watching the game, enjoying lots of tasty treats, and most of all, rubbing it in your skeptical friends faces when our prediction comes true, again. I'm assuming this isn't your first Super Bowl, but just in case you are new to attending SB parties, this video may help you out. Please pay special attention to the "no talking during the commercials" part, especially if there are lots of females in attendance. They have to put up with our screaming and yelling during the game, so the least we can do is shut up while they watch what they call, "the best part." Enjoy!
Pin It Now!
Pin It Now!
Mom's Meatloaf Recipe
To contact us Click HERE
Mom's Meatloaf Recipe from best-meatloaf-recipes.blogspot.com
Ingredients
- 2 teaspoons butter
- 3/4 pound ground beef
- 1/4 pound ground pork
- 1 cup minced onions
- 1/2 cup minced green peppers
- 1 tablespoon chopped garlic
- 2 eggs
- 1/2 cup heavy cream
- 3/4 to 1 cup bread crumbs
- Salt and fresh ground black pepper
- 2 cups veal stock
- 2 tablespoons flour
- 2 tablespoons water
Directions:
Preheat the oven to 350 degrees F. Grease a roasting pan with the butter. In a mixing bowl, add beef, pork, onions, peppers, garlic, eggs, cream, and bread crumbs. Blend thoroughly. Season the mixture with salt and pepper. Shape the mixture into a loaf and place on the prepared pan. Pour the stock over the top and place in the oven.
Place in the oven and bake for about 1 to 1 1/2 hours, basting occasionally. Remove the pan from the oven. Using a long spatula, remove the meat loaf from the pan. Place the roasting pan on the stove, over high heat. In a small bowl, whisk the flour with 2 tablespoons water. Whisk the slurry into the gravy. Bring the liquid to a boil and cook for few minutes, stirring constantly. Season the gravy with salt and pepper. Slice the meatloaf in to 8 pieces. Serve two slices of meat loaf per person with a spoonful of gravy.
Tags:Dad's Meatloaf Recipe
To contact us Click HERE
Ingredients:
- 16 ounces ground beef
- 8 ounces ground pork
- 2 eggs
- 4 ounces fresh bread crumbs
- 2 ounces chopped garlic
- 1/4 cup olive oil
- 3 ounces chopped parsley
- 1/2 cup tomato relish, recipe follows
Directions:
Meatloaf:
In a large mixing bowl combine beef, pork, eggs, bread crumbs, garlic and tomato relish. Finish with olive oil, and then pack into a 9-inch loaf pan and place in the middle of a preheated 350 degree oven. Bake for 35 to 40 minutes or until the center of the meat loaf reaches 170 degrees.
Finish the meat loaf with remaining tomato relish and broil at 500 degrees until tomato relish begins to crust. Allow meatloaf to cool before slicing.
For the tomato relish:
- 4 large tomatoes
- 3 red peppers
- 2 onions
- 4 ounces ketchup
Chop tomatoes, peppers, and onions into a medium dice. Saute over high heat. Finish with ketchup. Lower heat. Reduce to a simmer.
Tags:January's Sunday Dinner, just an update.
To contact us Click HERE
Lest you think that our Sunday dinners have been put on a back burner, all you have to do is take a look at the wonderful cheesecake we enjoyed! Having been busy with other projects like pull out drawers in all the kitchen cupboards and getting a new load of firewood stacked and of course life in general, I ran a little shy on the photos this time.
But we had a lovely meal. We started with crisp vegetables, olives, and a pear and cheese assortment.
We also had a lovely Lasagne, an old family favorite!
We also had a pork, sweet potato and green bean pot pie, with cheesy biscuits.
And the second rendition of a dish I am working on, Picadillo Chicken. I think only one more time and it will be perfect and ready to share here as another Cafe Created dish!
Not a pretty picture, but the flavor is delicious! The black beans are optional, but they really add something special.
As always, thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!
But we had a lovely meal. We started with crisp vegetables, olives, and a pear and cheese assortment.
We also had a lovely Lasagne, an old family favorite!
We also had a pork, sweet potato and green bean pot pie, with cheesy biscuits.
And the second rendition of a dish I am working on, Picadillo Chicken. I think only one more time and it will be perfect and ready to share here as another Cafe Created dish!
Not a pretty picture, but the flavor is delicious! The black beans are optional, but they really add something special. As always, thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!
24 Şubat 2013 Pazar
Outback Steakhouse's Steak Marinade Recipe
To contact us Click HERE
Ingredients:
1 C. Scottish Ale
2 tsp. Brown Sugar
1/2 tsp. Seasoned Salt
1/4 tsp. Ground Black Pepper
1/4 tsp. MSG
Directions:
1. Place your favorite cut of steak in a shallow pan and pour ale on steak and marinate for 1 hour in refrigerator.
2. Remove steak from ale and mix dry ingredients together and rub steak on both sides.
3. Let the steak marinate with the dry ingredients for 1/2 hour.
Ingredients:
1 C. Scottish Ale
2 tsp. Brown Sugar
1/2 tsp. Seasoned Salt
1/4 tsp. Ground Black Pepper
1/4 tsp. MSG
Directions:
1. Place your favorite cut of steak in a shallow pan and pour ale on steak and marinate for 1 hour in refrigerator.
2. Remove steak from ale and mix dry ingredients together and rub steak on both sides.
3. Let the steak marinate with the dry ingredients for 1/2 hour.
Emeril's Mole Sauce Recipe
To contact us Click HERE
Ingredients
1/2 cup shelled pumpkin seeds
1/4 cup shelled pistachio nuts
1/4 cup roasted pine nuts
2 poblano peppers
1 medium onion, quartered
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon tamarind paste
1 tablespoon dark cane or corn syrup
1 teaspoon distilled white vinegar
1 cup plus 1 tablespoon olive oil
1/2 cup chicken stock
1/2 cup heavy cream
Directions
1. Preheat the oven to 400 degrees F.
2. Place the nuts, peppers, and onions on a baking sheet. 3. Drizzle with 1 tablespoon olive oil. 4. Roast for 10 to 15 minutes. 5. Remove from the oven and peel, seed and chop the peppers. 6. In a food processor, combine the nuts, peppers, onions, chili powder, cumin, salt, tamarind paste, 1 tablespoon dark cane syrup, vinegar and olive oil. Puree
until creamy, stopping once to scrape the sides of the bowl. 7. Turn the sauce into a saucepan. 8. Whisk in the chicken stock and cream. 9. Bring the sauce up to a boil and reduce to a simmer. Cook for 2 minutes. 10. Remove from the heat and keep warm.
Ingredients
1/2 cup shelled pumpkin seeds
1/4 cup shelled pistachio nuts
1/4 cup roasted pine nuts
2 poblano peppers
1 medium onion, quartered
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon tamarind paste
1 tablespoon dark cane or corn syrup
1 teaspoon distilled white vinegar
1 cup plus 1 tablespoon olive oil
1/2 cup chicken stock
1/2 cup heavy cream
Directions
1. Preheat the oven to 400 degrees F.
2. Place the nuts, peppers, and onions on a baking sheet. 3. Drizzle with 1 tablespoon olive oil. 4. Roast for 10 to 15 minutes. 5. Remove from the oven and peel, seed and chop the peppers. 6. In a food processor, combine the nuts, peppers, onions, chili powder, cumin, salt, tamarind paste, 1 tablespoon dark cane syrup, vinegar and olive oil. Puree
until creamy, stopping once to scrape the sides of the bowl. 7. Turn the sauce into a saucepan. 8. Whisk in the chicken stock and cream. 9. Bring the sauce up to a boil and reduce to a simmer. Cook for 2 minutes. 10. Remove from the heat and keep warm.
Chi Chi's Chili Con Queso Recipe
To contact us Click HERE
Chi Chi's Chili Con Queso
Ingredients
1 pound Velveeta
1 pint Half and Half
1 4 ounce can of Green Chilis
1 4 ounce can of Pimientos
Tabasco
Directions
1. Melt Velveeta until it becomes stirable. Use a microwave for this.
2. Combine an equal amount of half and half and mix thoroughly.
3. Add chilis and an equal amount of pimientos.
4. Microwave again until the mixture is hot.
5. For a little more spice, add a dash or three of Tabasco at this point.
6. Pour into small bowls and cover with plastic wrap and place in the refrigerator overnite. Don't leave this step out.
7. Take the bowl out and place into microwave, heat and stir.
Ingredients
1 pound Velveeta
1 pint Half and Half
1 4 ounce can of Green Chilis
1 4 ounce can of Pimientos
Tabasco
Directions
1. Melt Velveeta until it becomes stirable. Use a microwave for this.
2. Combine an equal amount of half and half and mix thoroughly.
3. Add chilis and an equal amount of pimientos.
4. Microwave again until the mixture is hot.
5. For a little more spice, add a dash or three of Tabasco at this point.
6. Pour into small bowls and cover with plastic wrap and place in the refrigerator overnite. Don't leave this step out.
7. Take the bowl out and place into microwave, heat and stir.
Hooter's Buffalo Chicken Wings Recipe
To contact us Click HERE
Ingredients
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
dash ground pepper
dash garlic powder
1/2 cup all−purpose flour
1/4 teas. paprika
1/4 teas. cayenne pepper
1/4 teas. salt
10 chicken wing pieces
vegetable oil for frying
Directions
1. Heat oil in a deep fryer to 375. You want just enough oil to cover the wings entirely; an inch or so deep at least.
2. Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well−blended.
3. Combine the flour, paprika, cayenne powder, and salt in a small bowl.
4. If the wings are frozen, be sure to defrost and dry them. Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator 60−90 minutes. This will help the breading to stick to the wings when fried.
5. Put all the wings in the hot oil and fry 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
6. Remove from the oil to a paper towel to drain. Don't let them sit too long, because you want to serve them hot.
7. Quickly put the wings in a large bowl. Add the hot sauce and stir, coating all of the wings evenly.
Serve with bleu cheese dressing and celery sticks on the side.
Ingredients
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
dash ground pepper
dash garlic powder
1/2 cup all−purpose flour
1/4 teas. paprika
1/4 teas. cayenne pepper
1/4 teas. salt
10 chicken wing pieces
vegetable oil for frying
Directions
1. Heat oil in a deep fryer to 375. You want just enough oil to cover the wings entirely; an inch or so deep at least.
2. Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well−blended.
3. Combine the flour, paprika, cayenne powder, and salt in a small bowl.
4. If the wings are frozen, be sure to defrost and dry them. Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator 60−90 minutes. This will help the breading to stick to the wings when fried.
5. Put all the wings in the hot oil and fry 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
6. Remove from the oil to a paper towel to drain. Don't let them sit too long, because you want to serve them hot.
7. Quickly put the wings in a large bowl. Add the hot sauce and stir, coating all of the wings evenly.
Serve with bleu cheese dressing and celery sticks on the side.
Enjoy the Game! And, Don't Be "That Guy"
To contact us Click HERE
I hope you all have a great day watching the game, enjoying lots of tasty treats, and most of all, rubbing it in your skeptical friends faces when our prediction comes true, again. I'm assuming this isn't your first Super Bowl, but just in case you are new to attending SB parties, this video may help you out. Please pay special attention to the "no talking during the commercials" part, especially if there are lots of females in attendance. They have to put up with our screaming and yelling during the game, so the least we can do is shut up while they watch what they call, "the best part." Enjoy!
Pin It Now!
Pin It Now!
23 Şubat 2013 Cumartesi
Mom's Meatloaf Recipe
To contact us Click HERE
Mom's Meatloaf Recipe from best-meatloaf-recipes.blogspot.com
Ingredients
- 2 teaspoons butter
- 3/4 pound ground beef
- 1/4 pound ground pork
- 1 cup minced onions
- 1/2 cup minced green peppers
- 1 tablespoon chopped garlic
- 2 eggs
- 1/2 cup heavy cream
- 3/4 to 1 cup bread crumbs
- Salt and fresh ground black pepper
- 2 cups veal stock
- 2 tablespoons flour
- 2 tablespoons water
Directions:
Preheat the oven to 350 degrees F. Grease a roasting pan with the butter. In a mixing bowl, add beef, pork, onions, peppers, garlic, eggs, cream, and bread crumbs. Blend thoroughly. Season the mixture with salt and pepper. Shape the mixture into a loaf and place on the prepared pan. Pour the stock over the top and place in the oven.
Place in the oven and bake for about 1 to 1 1/2 hours, basting occasionally. Remove the pan from the oven. Using a long spatula, remove the meat loaf from the pan. Place the roasting pan on the stove, over high heat. In a small bowl, whisk the flour with 2 tablespoons water. Whisk the slurry into the gravy. Bring the liquid to a boil and cook for few minutes, stirring constantly. Season the gravy with salt and pepper. Slice the meatloaf in to 8 pieces. Serve two slices of meat loaf per person with a spoonful of gravy.
Tags:Dad's Meatloaf Recipe
To contact us Click HERE
Ingredients:
- 16 ounces ground beef
- 8 ounces ground pork
- 2 eggs
- 4 ounces fresh bread crumbs
- 2 ounces chopped garlic
- 1/4 cup olive oil
- 3 ounces chopped parsley
- 1/2 cup tomato relish, recipe follows
Directions:
Meatloaf:
In a large mixing bowl combine beef, pork, eggs, bread crumbs, garlic and tomato relish. Finish with olive oil, and then pack into a 9-inch loaf pan and place in the middle of a preheated 350 degree oven. Bake for 35 to 40 minutes or until the center of the meat loaf reaches 170 degrees.
Finish the meat loaf with remaining tomato relish and broil at 500 degrees until tomato relish begins to crust. Allow meatloaf to cool before slicing.
For the tomato relish:
- 4 large tomatoes
- 3 red peppers
- 2 onions
- 4 ounces ketchup
Chop tomatoes, peppers, and onions into a medium dice. Saute over high heat. Finish with ketchup. Lower heat. Reduce to a simmer.
Tags:January's Sunday Dinner, just an update.
To contact us Click HERE
Lest you think that our Sunday dinners have been put on a back burner, all you have to do is take a look at the wonderful cheesecake we enjoyed! Having been busy with other projects like pull out drawers in all the kitchen cupboards and getting a new load of firewood stacked and of course life in general, I ran a little shy on the photos this time.
But we had a lovely meal. We started with crisp vegetables, olives, and a pear and cheese assortment.
We also had a lovely Lasagne, an old family favorite!
We also had a pork, sweet potato and green bean pot pie, with cheesy biscuits.
And the second rendition of a dish I am working on, Picadillo Chicken. I think only one more time and it will be perfect and ready to share here as another Cafe Created dish!
Not a pretty picture, but the flavor is delicious! The black beans are optional, but they really add something special.
As always, thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!
But we had a lovely meal. We started with crisp vegetables, olives, and a pear and cheese assortment.
We also had a lovely Lasagne, an old family favorite!
We also had a pork, sweet potato and green bean pot pie, with cheesy biscuits.
And the second rendition of a dish I am working on, Picadillo Chicken. I think only one more time and it will be perfect and ready to share here as another Cafe Created dish!
Not a pretty picture, but the flavor is delicious! The black beans are optional, but they really add something special. As always, thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!
Onion Gratin, Recipe rewind because some things are too good to miss!
To contact us Click HERE
Recipe rewind, because in the beginning there isa blogger who has no readers. She still posts great food in hopes that thereaders will come..........you can also view it here in the archives, Saturday September 4, 2010.
If you like onions, you will like this simple and delicious dish. I made this for the last Sunday Cafe and it was well received by all, even the non onion lovers. I do have to confess that I got a bit carried away with deleting the images from my camera and this is the only survivor. But it is simple to put together and, well what is done is done!
Onion Gratin
By the seat of my pants
400 degree oven
2 or 3 onions, sliced about 1/2 inch thick, you can ring out or leave in a solid slice
olive oil
dry bread crumbs (1/2-3/4 cup)
Parmesan cheese (same as above!)
salt and pepper
Cover the bottom of a large lidded pan with a thin layer of olive oil. Add onions, then season with salt and pepper. Sprinkle with a layer of dry bread crumbs, then the Parmesan cheese. Bake covered for 20 minutes, then remove cover and bake an additional 20-30 minutes or until golden and bubbling.
The onions may not be completely cook, they will be crisp tender. If you want completely cooked onions, bake for 30 minutes covered BEFORE adding the dry bread crumbs and cheese.
Serves 6-8
As always, thanks for taking a minute to stop and say hello. We appreciate your time and your wonderful comments!
Recipe rewind, because in the beginning there isa blogger who has no readers. She still posts great food in hopes that thereaders will come..........you can also view it here in the archives, Saturday September 4, 2010.
If you like onions, you will like this simple and delicious dish. I made this for the last Sunday Cafe and it was well received by all, even the non onion lovers. I do have to confess that I got a bit carried away with deleting the images from my camera and this is the only survivor. But it is simple to put together and, well what is done is done!Onion Gratin
By the seat of my pants
400 degree oven
2 or 3 onions, sliced about 1/2 inch thick, you can ring out or leave in a solid slice
olive oil
dry bread crumbs (1/2-3/4 cup)
Parmesan cheese (same as above!)
salt and pepper
Cover the bottom of a large lidded pan with a thin layer of olive oil. Add onions, then season with salt and pepper. Sprinkle with a layer of dry bread crumbs, then the Parmesan cheese. Bake covered for 20 minutes, then remove cover and bake an additional 20-30 minutes or until golden and bubbling.
The onions may not be completely cook, they will be crisp tender. If you want completely cooked onions, bake for 30 minutes covered BEFORE adding the dry bread crumbs and cheese.
Serves 6-8
As always, thanks for taking a minute to stop and say hello. We appreciate your time and your wonderful comments!
Sharing the view....
To contact us Click HERE
Saturday's view.....
I was just an OK mom, and now I am just an OK grandma. I have probably also been just an OK wife, employee, sister, friend and daughter. Not one to feel the need to be in the spotlight, or have the last say. But today, now many years later, while I don't necessarily want the spotlight, I want and need to have a say.
The following commentary is my own, not meant to offend or be outrageous. But honestly meant to inspire a thought or two. Thank you, Melynda.
There has been a shift in our culture. True, it started manyyears ago, but it appears to keep establishing a new boundary for the day, onlyto have yet another boundary established, just a little further out from thelast. People, please can we just stop?
Stop what?
In a nutshell, competing. Competing to be outrageous or getthe most attention by displaying bad behavior or worse engaging others to proveyour worth as being the most outrageous.
Can we as a group be content with being happy? Or must we beexcited and entertained at all moments throughout the day and most of thenight?
Can we have some modesty regarding how much of our lives weshare in excessive detail? Or must we tweet, facebook and call the worldconstantly and let them know we just broke up again this week, ate half aburger and threw the rest away or even that we need to find a bathroom to hurl?
Can we simply wear clothes? Or must we share our rude comments and jokes on our fabric billboards,for all to see and comment on, so that we can tweet, facebook or call the worldto complain that someone actually took exception with our display?
Can we return phone calls to a private behavior? Or must wewear a bluetooth and talk to everyone while we do everything, looking like weare out of control with our own life?
Can we keep cell phones in a convenient, easily assessablelocation? Or must we have one hand always holding a phone while we have only asmall portion of ourselves engaged in any other activity than texting, callingor gaming?
Can we be mature adults, who will need to be successfultaking responsibility for ourselves?
Can we eat a meal and talk to each other instead of texting,calling or gaming?
Can we realize that we can have it all, we just can’t haveit all right now because life come in stages so that you can master and enjoyeach one?
Can we take a car ride or trip without the need to watch amovie instead of enjoying the journey, or reading a book?
Can we see that constantly being “plugged in”, outrageousand competitive actually interferes with observing, learning and being human?
Please, can we stop now? Pretty please........
As always, thank you for taking a moment to stop and say hello. I appreciate your time.
I was just an OK mom, and now I am just an OK grandma. I have probably also been just an OK wife, employee, sister, friend and daughter. Not one to feel the need to be in the spotlight, or have the last say. But today, now many years later, while I don't necessarily want the spotlight, I want and need to have a say.The following commentary is my own, not meant to offend or be outrageous. But honestly meant to inspire a thought or two. Thank you, Melynda.
There has been a shift in our culture. True, it started manyyears ago, but it appears to keep establishing a new boundary for the day, onlyto have yet another boundary established, just a little further out from thelast. People, please can we just stop?
Stop what?
In a nutshell, competing. Competing to be outrageous or getthe most attention by displaying bad behavior or worse engaging others to proveyour worth as being the most outrageous.
Can we as a group be content with being happy? Or must we beexcited and entertained at all moments throughout the day and most of thenight?
Can we have some modesty regarding how much of our lives weshare in excessive detail? Or must we tweet, facebook and call the worldconstantly and let them know we just broke up again this week, ate half aburger and threw the rest away or even that we need to find a bathroom to hurl?
Can we simply wear clothes? Or must we share our rude comments and jokes on our fabric billboards,for all to see and comment on, so that we can tweet, facebook or call the worldto complain that someone actually took exception with our display?
Can we return phone calls to a private behavior? Or must wewear a bluetooth and talk to everyone while we do everything, looking like weare out of control with our own life?
Can we keep cell phones in a convenient, easily assessablelocation? Or must we have one hand always holding a phone while we have only asmall portion of ourselves engaged in any other activity than texting, callingor gaming?
Can we be mature adults, who will need to be successfultaking responsibility for ourselves?
Can we eat a meal and talk to each other instead of texting,calling or gaming?
Can we realize that we can have it all, we just can’t haveit all right now because life come in stages so that you can master and enjoyeach one?
Can we take a car ride or trip without the need to watch amovie instead of enjoying the journey, or reading a book?
Can we see that constantly being “plugged in”, outrageousand competitive actually interferes with observing, learning and being human?
Please, can we stop now? Pretty please........
As always, thank you for taking a moment to stop and say hello. I appreciate your time.
22 Şubat 2013 Cuma
Hooter's Buffalo Chicken Wings Recipe
To contact us Click HERE
Ingredients
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
dash ground pepper
dash garlic powder
1/2 cup all−purpose flour
1/4 teas. paprika
1/4 teas. cayenne pepper
1/4 teas. salt
10 chicken wing pieces
vegetable oil for frying
Directions
1. Heat oil in a deep fryer to 375. You want just enough oil to cover the wings entirely; an inch or so deep at least.
2. Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well−blended.
3. Combine the flour, paprika, cayenne powder, and salt in a small bowl.
4. If the wings are frozen, be sure to defrost and dry them. Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator 60−90 minutes. This will help the breading to stick to the wings when fried.
5. Put all the wings in the hot oil and fry 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
6. Remove from the oil to a paper towel to drain. Don't let them sit too long, because you want to serve them hot.
7. Quickly put the wings in a large bowl. Add the hot sauce and stir, coating all of the wings evenly.
Serve with bleu cheese dressing and celery sticks on the side.
Ingredients
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
dash ground pepper
dash garlic powder
1/2 cup all−purpose flour
1/4 teas. paprika
1/4 teas. cayenne pepper
1/4 teas. salt
10 chicken wing pieces
vegetable oil for frying
Directions
1. Heat oil in a deep fryer to 375. You want just enough oil to cover the wings entirely; an inch or so deep at least.
2. Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well−blended.
3. Combine the flour, paprika, cayenne powder, and salt in a small bowl.
4. If the wings are frozen, be sure to defrost and dry them. Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator 60−90 minutes. This will help the breading to stick to the wings when fried.
5. Put all the wings in the hot oil and fry 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
6. Remove from the oil to a paper towel to drain. Don't let them sit too long, because you want to serve them hot.
7. Quickly put the wings in a large bowl. Add the hot sauce and stir, coating all of the wings evenly.
Serve with bleu cheese dressing and celery sticks on the side.
Sausage Ribs – Deliver A Bone-Jarring Hit to Your Football Food Lineup
To contact us Click HERE
Chips and dips may be fine for regular season gridironaction, but when the playoffs roll around, and you need to go that extra yardto score a touchdown with your guests’ taste buds, these Italian sausage-spicedbaby back ribs are a proven big game performer.
If only I could’ve somehowadded a few more forced football references into that intro.
Sweet and succulent pork ribs are never a bad addition tothe game day buffet, but they can get predictable with the same old rubs andsauces. Here we have all the baby back rib-y goodness you know and love, butwith the flavor profile of sweet Italian fennel sausage.
I know a lot of you wrap your ribs in foil for the initialslow/low cooking phase, as do I, but here we’re doing them uncovered to helpachieve a slightly chewier, more toothsome texture. These are still quitetender and juicy, but just not too soft, and falling off the bone.
These really did have a wonderful flavor, which was furtherhighlighted by the spicy, sweet, and tangy orange glaze. My only regret wasthat I didn’t have any hotdog buns around, as I would have pulled out thebones, and served these just like a real sausage sandwich. There’s always anext time.
Anyway, I enjoyed all that rich and fancy holiday feastingas much as anyone, but now all I’m craving is a couch, a cold beer, and asimple plate of ribs…that tastes like sausage. I hope you give these a trysoon. Enjoy!
Ingredients for 2 racks of baby back ribs:2 trimmed racks of baby back pork ribsFor the rub:1 tbsp fennel seed, crushed fine1 tbsp freshly ground black pepper 1 tbsp garlic salt
1 tbsp sugar
1 tbsp kosher salt1/2 tsp cayenne or to tasteFor the glaze (simmer until reduced by half):1/3 cup brown sugar1/3 cup orange juice1/3 cup rice wine vinegar2 tsp hot chili sauce or to taste1 tbsp orange zest
- Bake ribs at 275 degrees F. for 2 1/2 to 3 hours or untilfork tender.- Cut, coat with glaze, and finish in a hot 425 degrees F. ovenuntil caramelized.Pin It Now!
Chips and dips may be fine for regular season gridironaction, but when the playoffs roll around, and you need to go that extra yardto score a touchdown with your guests’ taste buds, these Italian sausage-spicedbaby back ribs are a proven big game performer. If only I could’ve somehowadded a few more forced football references into that intro.
Sweet and succulent pork ribs are never a bad addition tothe game day buffet, but they can get predictable with the same old rubs andsauces. Here we have all the baby back rib-y goodness you know and love, butwith the flavor profile of sweet Italian fennel sausage.
I know a lot of you wrap your ribs in foil for the initialslow/low cooking phase, as do I, but here we’re doing them uncovered to helpachieve a slightly chewier, more toothsome texture. These are still quitetender and juicy, but just not too soft, and falling off the bone.These really did have a wonderful flavor, which was furtherhighlighted by the spicy, sweet, and tangy orange glaze. My only regret wasthat I didn’t have any hotdog buns around, as I would have pulled out thebones, and served these just like a real sausage sandwich. There’s always anext time.
Anyway, I enjoyed all that rich and fancy holiday feastingas much as anyone, but now all I’m craving is a couch, a cold beer, and asimple plate of ribs…that tastes like sausage. I hope you give these a trysoon. Enjoy!
Ingredients for 2 racks of baby back ribs:2 trimmed racks of baby back pork ribsFor the rub:1 tbsp fennel seed, crushed fine1 tbsp freshly ground black pepper 1 tbsp garlic salt
1 tbsp sugar
1 tbsp kosher salt1/2 tsp cayenne or to tasteFor the glaze (simmer until reduced by half):1/3 cup brown sugar1/3 cup orange juice1/3 cup rice wine vinegar2 tsp hot chili sauce or to taste1 tbsp orange zest
- Bake ribs at 275 degrees F. for 2 1/2 to 3 hours or untilfork tender.- Cut, coat with glaze, and finish in a hot 425 degrees F. ovenuntil caramelized.Pin It Now!
The Tuna Melt – Open Face, Insert Hypocrisy
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If you watch as much food television as I do, then I’m sureyou’ve heard a celebrity chef or two, pontificating about the horrors ofcombining cheese and fish. They say it’s never acceptable, no exceptions, never,ever.
Of course, after the show ends, they have a couple beers andhead for their favorite late-night diner, where they enjoy delicious tunamelts. Those hypocritical bastards. I’m not saying to start pouring nachocheese sauce over your sautéed sand dabs, but when it comes to food, it’s bestto never say never.
As I mention in the video, this will only be as good as yourtuna, so use something nice. You know I’m a Tonino man, but any imported,olive-oil packed brand should work fine. By the way, I enjoy the classic,toasted sandwich-style tuna melt a great deal, but this open face version is alittle easier to execute, and perfect for larger groups, since you can fit abunch on a pan.
Whether you use my formula or embellish to your tastes, Ireally hope you give these a try soon. And, if you know any celebrity chefs,invite them over and see if you can get them to admit this totally works.Enjoy!
Ingredients for 2 large tuna melts:2 thick slices of Italian or French bread2 tbsp soft butter6.5 oz jar of oil-packed tuna, drained2 tbsp small diced celery1 tbsp minced green onion2 tsp capers1 tsp hot chili sauce or other hot stuff to taste salt and pepper to taste2 tbsp mayonnaise, or more to tasteabout 1/3 cup shredded or crumbled fresh mozzarella1/4 cup shredded sharp cheddar cheesecayenne to tastePin It Now!
If you watch as much food television as I do, then I’m sureyou’ve heard a celebrity chef or two, pontificating about the horrors ofcombining cheese and fish. They say it’s never acceptable, no exceptions, never,ever. Of course, after the show ends, they have a couple beers andhead for their favorite late-night diner, where they enjoy delicious tunamelts. Those hypocritical bastards. I’m not saying to start pouring nachocheese sauce over your sautéed sand dabs, but when it comes to food, it’s bestto never say never.
As I mention in the video, this will only be as good as yourtuna, so use something nice. You know I’m a Tonino man, but any imported,olive-oil packed brand should work fine. By the way, I enjoy the classic,toasted sandwich-style tuna melt a great deal, but this open face version is alittle easier to execute, and perfect for larger groups, since you can fit abunch on a pan.Whether you use my formula or embellish to your tastes, Ireally hope you give these a try soon. And, if you know any celebrity chefs,invite them over and see if you can get them to admit this totally works.Enjoy!
Ingredients for 2 large tuna melts:2 thick slices of Italian or French bread2 tbsp soft butter6.5 oz jar of oil-packed tuna, drained2 tbsp small diced celery1 tbsp minced green onion2 tsp capers1 tsp hot chili sauce or other hot stuff to taste salt and pepper to taste2 tbsp mayonnaise, or more to tasteabout 1/3 cup shredded or crumbled fresh mozzarella1/4 cup shredded sharp cheddar cheesecayenne to tastePin It Now!
Enjoy the Game! And, Don't Be "That Guy"
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I hope you all have a great day watching the game, enjoying lots of tasty treats, and most of all, rubbing it in your skeptical friends faces when our prediction comes true, again. I'm assuming this isn't your first Super Bowl, but just in case you are new to attending SB parties, this video may help you out. Please pay special attention to the "no talking during the commercials" part, especially if there are lots of females in attendance. They have to put up with our screaming and yelling during the game, so the least we can do is shut up while they watch what they call, "the best part." Enjoy!
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Happy National Margarita Day!
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I just heard that today is National Margarita Day (thank you, Twitter), and so I thought I’d repost this ancient video recipe I did for About.com. Please keep in mind that this isn’t a Food Wishes video, so there’s a few things you may not be used to. I had to be under 3 minutes; it couldn’t contain inappropriate humor; and maybe worst of all, I was forced to show my “face for radio.” In fairness, I do get better looking after a few of these. Enjoy!
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21 Şubat 2013 Perşembe
Garlic Parm Hot Wings – Video Recipe 800! 800? Really?
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This garlic Parmesan hot wings video represents the 800threcipe we’ve uploaded to YouTube since we launched the channel in January 2007.As I waited for the file to upload, an odd sense of disbelief started to washover me. Had I really cooked, filmed, and posted 800 video recipes? It didn’tseem possible.
The more I thought about just how much content that is, themore improbable it seemed. 800 recipes? That’s like 10 cookbooks! Then, adifferent kind of disbelief came over me as I considered all the dishes I’vestill not done.
After all these hundreds and hundreds of recipes, I stillhave not done things like risotto, goulash, blue cheese dressing, calamari, orbeef Wellington; just to name a few. Anyway, it was an interesting andintrospective ten minutes, sitting there watching the upload progress barslowly move across the screen, thinking about what I had done, and how much Istill needed to do.
As far as these gorgeous wings go, they rocked. My wifeMichele, who is not a big fan of chicken wings, ate more than I’d ever seen hereat before, and deemed them my best yet. I’m not sure about that, but they didcome out really, really well.
One reason it’s hard to get a crispy-crusty coating on awing in the oven is all the moisture that leaks out during the initial phase ofbaking. Here, we are parboiling the wings in a very flavorful liquid, which notonly helped season the chicken, but also produced a surface texture in the oventhat your guests will swear came straight out of a deep fryer. I hope you givethese a try soon, and as always, and for the 800th time, enjoy!
Ingredients for 5 pounds of wings (about 48 pieces):3 quarts cold water1/4 cup salt1/3 cup balsamic vinegar1 bay leaf1 tsp dried thyme1 tsp dried oregano1 tsp dried rosemary4 to 5 pounds of chicken wing sections8-10 cloves garlic plus big pinch of salt3 or 4 tbsp olive oil, or as needed1 tbsp freshly ground black pepper2 tsp red pepper flakes, or to taste (obviously you can addcayenne or other hot stuff to make these even spicier)
2 tbsp fine breadcrumbs about 1 cup of very finely and freshly gratedParmigiano-Reggiano cheesecreamy Italian dressing for dipping, optionalPin It Now!
This garlic Parmesan hot wings video represents the 800threcipe we’ve uploaded to YouTube since we launched the channel in January 2007.As I waited for the file to upload, an odd sense of disbelief started to washover me. Had I really cooked, filmed, and posted 800 video recipes? It didn’tseem possible.The more I thought about just how much content that is, themore improbable it seemed. 800 recipes? That’s like 10 cookbooks! Then, adifferent kind of disbelief came over me as I considered all the dishes I’vestill not done.
After all these hundreds and hundreds of recipes, I stillhave not done things like risotto, goulash, blue cheese dressing, calamari, orbeef Wellington; just to name a few. Anyway, it was an interesting andintrospective ten minutes, sitting there watching the upload progress barslowly move across the screen, thinking about what I had done, and how much Istill needed to do.
As far as these gorgeous wings go, they rocked. My wifeMichele, who is not a big fan of chicken wings, ate more than I’d ever seen hereat before, and deemed them my best yet. I’m not sure about that, but they didcome out really, really well.One reason it’s hard to get a crispy-crusty coating on awing in the oven is all the moisture that leaks out during the initial phase ofbaking. Here, we are parboiling the wings in a very flavorful liquid, which notonly helped season the chicken, but also produced a surface texture in the oventhat your guests will swear came straight out of a deep fryer. I hope you givethese a try soon, and as always, and for the 800th time, enjoy!
Ingredients for 5 pounds of wings (about 48 pieces):3 quarts cold water1/4 cup salt1/3 cup balsamic vinegar1 bay leaf1 tsp dried thyme1 tsp dried oregano1 tsp dried rosemary4 to 5 pounds of chicken wing sections8-10 cloves garlic plus big pinch of salt3 or 4 tbsp olive oil, or as needed1 tbsp freshly ground black pepper2 tsp red pepper flakes, or to taste (obviously you can addcayenne or other hot stuff to make these even spicier)
2 tbsp fine breadcrumbs about 1 cup of very finely and freshly gratedParmigiano-Reggiano cheesecreamy Italian dressing for dipping, optionalPin It Now!
Soup For You!
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I'm not sure where you're reading this from, but for the sake of this post I'll assume it's freezing outside, and you're craving a huge bowl of steaming, hot soup. Sweaters are great, but when you need to get warm from the inside out, there is really only one way...well, two actually, but this isn't a cocktails blog, so we're just going with soup. Here are a few of my personal favorite cold weather soups. Click on caption to read the post and watch the video. Bundle up and enjoy!
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Spicy Coconut Shrimp Bisque |
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Bumblebee Soup - Bacon, Black Bean and Corn Chowder |
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Minestrone Soup |
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Cream of Mushroom Soup |
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Classic Chicken Noodle Soup |
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Beef Goulash! Thick Hungarian Soup, Thin Austrian Stew, or None of the Above?
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I’m not sure how authentic this goulash recipe is,since the recipe I use is adapted from one by Austrian chef Wolfgang Puck.Austria is Hungary-adjacent, and I’m pretty sure they were the same country once, but still, the Puckmeister’s version, further modified by me, iscloser to a stew called "Pörkölt." Apparently true goulash, or Gulyás, is much more like a soup, and is served with dumplings.
Okay, two things. First, when it comes to a main course, Ilike stew more than soup. If you want to stay truer to the original, add moreliquid. That’s not going to bother me, or Wolfgang. Also, since I operate in auniverse ruled by Google, I went with “goulash” since it’s a thousand timesmore recognizable than pörkölt. When’s the last time you heard someone say theywere craving a big bowl of pörkölt?
Of course, none of this helps my American viewers who,thanks to the cafeteria ladies from our childhoods, think “goulash” is a tomato,hamburger, and elbow macaroni casserole. I’m assuming that variation was bornwhen some Hungarian (or Austrian?) immigrant tried to stretch the last fewladles of soup/stew into another full meal.
Anyway, now that we’ve cleared up absolutely nothing, I cantalk about this gorgeous dish of food. I adore everything about this dish. Thecolor is stunning, the beef is sticky and succulent, and paprika-based sauce isincredible.
By the way, I’ve heard from my people on YouTube that this is never served on noodles. How do you say, “whatever”in Hungarian? Despite our questionable naming, ingredients, and side dish, thismade for a fantastic winter dinner, and I hope you give it a try soon. Enjoy!
Ingredients for 4 large portions of beef goulash:2 tablespoons vegetable oil 2 1/2 pounds boneless beef chuck, cut into 2-inch cubes,seasoned generously with salt and pepper2 onions, chopped2 tsp olive oil1/2 tsp salt2 teaspoons caraway seeds, toasted and ground2 tablespoons Hungarian paprika1 teaspoon freshly ground black pepper1/2 teaspoon cayenne1 tsp dried marjoram leaves1/2 teaspoon dried thyme leaves4 cups chicken broth (1 to deglaze pan, 3 more added tostew)
*Note: real goulash is more like a soup, so if you want yours thinner, just add 2 or 3 extra cups of broth. 1/4 cup tomato paste3 garlic cloves, crushed1/2 tsp salt, or to taste1 bay leaf1 tsp sugar2 tablespoons balsamic vinegar*Simmer for about 2 hours, or until tenderGarnish with sour cream and fresh marjoram if desired.Pin It Now!
I’m not sure how authentic this goulash recipe is,since the recipe I use is adapted from one by Austrian chef Wolfgang Puck.Austria is Hungary-adjacent, and I’m pretty sure they were the same country once, but still, the Puckmeister’s version, further modified by me, iscloser to a stew called "Pörkölt." Apparently true goulash, or Gulyás, is much more like a soup, and is served with dumplings. Okay, two things. First, when it comes to a main course, Ilike stew more than soup. If you want to stay truer to the original, add moreliquid. That’s not going to bother me, or Wolfgang. Also, since I operate in auniverse ruled by Google, I went with “goulash” since it’s a thousand timesmore recognizable than pörkölt. When’s the last time you heard someone say theywere craving a big bowl of pörkölt?
Of course, none of this helps my American viewers who,thanks to the cafeteria ladies from our childhoods, think “goulash” is a tomato,hamburger, and elbow macaroni casserole. I’m assuming that variation was bornwhen some Hungarian (or Austrian?) immigrant tried to stretch the last fewladles of soup/stew into another full meal. Anyway, now that we’ve cleared up absolutely nothing, I cantalk about this gorgeous dish of food. I adore everything about this dish. Thecolor is stunning, the beef is sticky and succulent, and paprika-based sauce isincredible.
By the way, I’ve heard from my people on YouTube that this is never served on noodles. How do you say, “whatever”in Hungarian? Despite our questionable naming, ingredients, and side dish, thismade for a fantastic winter dinner, and I hope you give it a try soon. Enjoy!
Ingredients for 4 large portions of beef goulash:2 tablespoons vegetable oil 2 1/2 pounds boneless beef chuck, cut into 2-inch cubes,seasoned generously with salt and pepper2 onions, chopped2 tsp olive oil1/2 tsp salt2 teaspoons caraway seeds, toasted and ground2 tablespoons Hungarian paprika1 teaspoon freshly ground black pepper1/2 teaspoon cayenne1 tsp dried marjoram leaves1/2 teaspoon dried thyme leaves4 cups chicken broth (1 to deglaze pan, 3 more added tostew)
*Note: real goulash is more like a soup, so if you want yours thinner, just add 2 or 3 extra cups of broth. 1/4 cup tomato paste3 garlic cloves, crushed1/2 tsp salt, or to taste1 bay leaf1 tsp sugar2 tablespoons balsamic vinegar*Simmer for about 2 hours, or until tenderGarnish with sour cream and fresh marjoram if desired.Pin It Now!
Enjoy the Game! And, Don't Be "That Guy"
To contact us Click HERE
I hope you all have a great day watching the game, enjoying lots of tasty treats, and most of all, rubbing it in your skeptical friends faces when our prediction comes true, again. I'm assuming this isn't your first Super Bowl, but just in case you are new to attending SB parties, this video may help you out. Please pay special attention to the "no talking during the commercials" part, especially if there are lots of females in attendance. They have to put up with our screaming and yelling during the game, so the least we can do is shut up while they watch what they call, "the best part." Enjoy!
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Cheese Straws – These Don’t Suck
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I took a few things for granted in this cheese straws video.I assumed you could tell how delicious they were as I crunched into them, whichis why I never said as much. I also assumed you’d figure out how, where, andwhen to use them; as I failed to give my usual serving suggestions. I was sotaken by the sound and texture of these cheesy sticks, that it just neveroccurred to me to state such obvious facts.
So, for the record, let’s make this official. These reallytasted great, and that’s without any embellishments whatsoever. There are somany things that will work with this technique, including, but not limited togarlic butter, fresh herbs, crushed nuts, and/or literally any dried spice. Asfar as approved uses, it’d be easier to list things this wouldn’t work with.
Any soup, stew, or bowl of chili would look substantiallybetter with some of these alongside. A few cheese straws will make that sleepybowl of leftover pasta suddenly seems special again, and substituting them fortoast at breakfast is a proven crowd-pleaser. Dipping toasted bread into arunny egg yolk is nice, but dipping with a warm, crispy cheese straw? That goes way beyond nice.
As long as you use some nice, grate-able pungent cheeses,and cook them long enough to get crisp, there’s no way these won’t be great. Ihope you give them a try soon, and report back with all your brilliantadaptations. Enjoy!
Ingredients:
frozen puff pastryabout 2 tsp olive oil , or as neededabout 1/2 cup total finely grated aged cheddar andParmigiano-Reggiano, or more as neededsalt, pepper, and cayenne to tastePin It Now!
I took a few things for granted in this cheese straws video.I assumed you could tell how delicious they were as I crunched into them, whichis why I never said as much. I also assumed you’d figure out how, where, andwhen to use them; as I failed to give my usual serving suggestions. I was sotaken by the sound and texture of these cheesy sticks, that it just neveroccurred to me to state such obvious facts. So, for the record, let’s make this official. These reallytasted great, and that’s without any embellishments whatsoever. There are somany things that will work with this technique, including, but not limited togarlic butter, fresh herbs, crushed nuts, and/or literally any dried spice. Asfar as approved uses, it’d be easier to list things this wouldn’t work with.
Any soup, stew, or bowl of chili would look substantiallybetter with some of these alongside. A few cheese straws will make that sleepybowl of leftover pasta suddenly seems special again, and substituting them fortoast at breakfast is a proven crowd-pleaser. Dipping toasted bread into arunny egg yolk is nice, but dipping with a warm, crispy cheese straw? That goes way beyond nice.
As long as you use some nice, grate-able pungent cheeses,and cook them long enough to get crisp, there’s no way these won’t be great. Ihope you give them a try soon, and report back with all your brilliantadaptations. Enjoy!
Ingredients:
frozen puff pastryabout 2 tsp olive oil , or as neededabout 1/2 cup total finely grated aged cheddar andParmigiano-Reggiano, or more as neededsalt, pepper, and cayenne to tastePin It Now!
20 Şubat 2013 Çarşamba
An Award-Winning Smoked Goose
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I’m heading down to Los Angeles tomorrow for the Taste Awards, and in addition to the medals we won for “Best Food Program: Web” and“Best Home Chef in a Series,” we also were gifted a smoked goose by one of theshow’s sponsors, Schiltz Foods.
While the picture may look food styled andphotoshop’d, I can assure you it was not. These delicious geese really are as gorgeous asyou see here, and I thought I’d repost the video below as a little thanks tothe fine folks at Schiltz for this year’s bird.
The Taste Awards may not yet have risen to match theprestige of the James Beard Awards, but the last time I checked, those guysweren’t getting any free poultry, so there. To read the original post, and get the ingredients, just follow this link. Enjoy!
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I’m heading down to Los Angeles tomorrow for the Taste Awards, and in addition to the medals we won for “Best Food Program: Web” and“Best Home Chef in a Series,” we also were gifted a smoked goose by one of theshow’s sponsors, Schiltz Foods. While the picture may look food styled andphotoshop’d, I can assure you it was not. These delicious geese really are as gorgeous asyou see here, and I thought I’d repost the video below as a little thanks tothe fine folks at Schiltz for this year’s bird.
The Taste Awards may not yet have risen to match theprestige of the James Beard Awards, but the last time I checked, those guysweren’t getting any free poultry, so there. To read the original post, and get the ingredients, just follow this link. Enjoy!
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Baked Eggplant Sandwiches – Get’em While They’re Room Temp!
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I didn’t intend for this baked eggplant sandwich to turninto yet another Super Bowl party food post, but two bites in and I realizedthat’s what may have happened. The reason for this epiphany had nothing to dowith taste or texture, but with temperature. I’d forgotten just how trulydelicious these are served at room temp, which was always how the Italians Ilearned this from served it.
Of course, like any normal person faced with a warm, cheese-filledanything, I ate one as soon as possible, and it was great. Golden-brown andcrisp on the outside, soft and gooey on the inside. However, when I went backfor seconds an hour later, I got to experience these in all their cooled-offglory.
While not as crispy, they were still crunchy around theedges and featured an entirely different flavor profile. Hot salami isn’t thegreatest expression of the sausage maker’s art, and you really don’t appreciatethe eggplant’s subtle sweetness playing against the cheese when hot.
I’m not sure exactly why, but Italians seem to have a thingfor room temperature fried foods, especially vegetables. I’ve heard MarioBatali talk about this before, but there seems to be a long tradition ofletting fried stuff cool down first before eating.
Happily, this practice worksperfectly for entertaining, since you can bake these off ahead of time, and putthem out on a tray anytime. Whether for your Super Bowl party, or not, I hope you give these addictive eggplant sandwiches a try soon. Enjoy!
Ingredients for each eggplant sandwich:2 thick slices eggplant (Note: some people salt the slicesto draw off liquid, which they say is bitter. I’ve done this for other eggplantrecipes, but not for these sandwiches. With the breading and filling, Iactually think the slight bitterness is an advantage.)3 thin, small slices of salami1/2 slice provolone cheese1 generous tablespoon olive oil, dividedseasoned flour as needed (flour with enough fine salt,pepper, and cayenne so that it tastes “seasoned” when you dip your finger init)beaten eggs, as needed (2 eggs is enough for about 4sandwiches)plain breadcrumbs, as needed
1 tsp very finely grated Parmesan cheese Pin It Now!
I didn’t intend for this baked eggplant sandwich to turninto yet another Super Bowl party food post, but two bites in and I realizedthat’s what may have happened. The reason for this epiphany had nothing to dowith taste or texture, but with temperature. I’d forgotten just how trulydelicious these are served at room temp, which was always how the Italians Ilearned this from served it. Of course, like any normal person faced with a warm, cheese-filledanything, I ate one as soon as possible, and it was great. Golden-brown andcrisp on the outside, soft and gooey on the inside. However, when I went backfor seconds an hour later, I got to experience these in all their cooled-offglory.
While not as crispy, they were still crunchy around theedges and featured an entirely different flavor profile. Hot salami isn’t thegreatest expression of the sausage maker’s art, and you really don’t appreciatethe eggplant’s subtle sweetness playing against the cheese when hot.I’m not sure exactly why, but Italians seem to have a thingfor room temperature fried foods, especially vegetables. I’ve heard MarioBatali talk about this before, but there seems to be a long tradition ofletting fried stuff cool down first before eating.
Happily, this practice worksperfectly for entertaining, since you can bake these off ahead of time, and putthem out on a tray anytime. Whether for your Super Bowl party, or not, I hope you give these addictive eggplant sandwiches a try soon. Enjoy!
Ingredients for each eggplant sandwich:2 thick slices eggplant (Note: some people salt the slicesto draw off liquid, which they say is bitter. I’ve done this for other eggplantrecipes, but not for these sandwiches. With the breading and filling, Iactually think the slight bitterness is an advantage.)3 thin, small slices of salami1/2 slice provolone cheese1 generous tablespoon olive oil, dividedseasoned flour as needed (flour with enough fine salt,pepper, and cayenne so that it tastes “seasoned” when you dip your finger init)beaten eggs, as needed (2 eggs is enough for about 4sandwiches)plain breadcrumbs, as needed
1 tsp very finely grated Parmesan cheese Pin It Now!
Gaining Weight at the Taste Awards
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No, not from all that Schiltz smoked goose, but from thosetwo gorgeous medals hanging off my neck. Speaking of gorgeous, as great as getting the hardware was, it was even more special to catch up with oldfriends, like Sara from Average Betty (right), as well as meet new ones, likeLaura Vitale from Laura in the Kitchen (left).
I want to give everyone who voted for us one last thank youfor taking the time to support what we’re doing here. I’ve said it many timesbefore, but you're the best and most loyal fans on the web! Thank you very much.Pin It Now!
No, not from all that Schiltz smoked goose, but from thosetwo gorgeous medals hanging off my neck. Speaking of gorgeous, as great as getting the hardware was, it was even more special to catch up with oldfriends, like Sara from Average Betty (right), as well as meet new ones, likeLaura Vitale from Laura in the Kitchen (left). I want to give everyone who voted for us one last thank youfor taking the time to support what we’re doing here. I’ve said it many timesbefore, but you're the best and most loyal fans on the web! Thank you very much.Pin It Now!
Enjoy the Game! And, Don't Be "That Guy"
To contact us Click HERE
I hope you all have a great day watching the game, enjoying lots of tasty treats, and most of all, rubbing it in your skeptical friends faces when our prediction comes true, again. I'm assuming this isn't your first Super Bowl, but just in case you are new to attending SB parties, this video may help you out. Please pay special attention to the "no talking during the commercials" part, especially if there are lots of females in attendance. They have to put up with our screaming and yelling during the game, so the least we can do is shut up while they watch what they call, "the best part." Enjoy!
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Easy Broiled Lobster!
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Lobster. What more can I say, except that I love it. I rarely order it, at restaurants, because it's a bit of a budget stretch. I've never bought a live lobster to cook at home. I just can't be personally responsible for the demise of these delectable crustaceans. That's not to say that I won't buy them prepped and read to be cooked.
Valentine's Day (and New Year's) is when I find that there are great sales on Lobster. These were frozen lobster tails, that I thought would be perfect with Filet Mignon. Top 'N Tail... Surf 'N Turf. This is such a classic steakhouse menu item, usually at a hefty price. At home, it can be more affordable, and surprisingly easy to make. You can thaw them, overnight, in a refrigerator. In my case, I do a "quick thaw" in cool water-- about an hour.
These aren't East Coast lobster, but Honduran lobster tails. They're not huge, but a perfect size for a Top 'N Tail dinner. These can be baked, steamed or grilled.
I decided I wanted to try broiling them, since it's too cold for grilling. Cut the shells, lengthwise.
Old Bay Seasoning is my favorite way to spice these up. You can use salt, pepper and paprika if you can't find Old Spice. If you can't, you have my deepest sympathy.
Pry the shell open the meat, and season the lobster.
Drizzle a little melted butter on top.
Broil, with the rack at it's highest setting, for about 10-11 minutes. Watch closely, so it doesn't burn. You can set the rack a little lower, but it will take a bit longer to cook. You want the meat to be opaque, but don't overcook it-- or it'll be tough.NOTE: Later, I saw a video that suggest lifting the meat up and on top of the shell-- sort of like a natural "rack". I'll try that, next time.
Serve with extra melted butter.
These are not my best photographs, I admit. Winter is such a challenge, because I can't shoot in natural light. I had to use artificial light, and I was also very hungry! That means, that food styling was not a priority. Eating was. I hope you, at least, get the general idea that this was the Valentine's Dinner that I prepared for my husband. He loved it. I loved it.
Served with a perfectly cooked medium-rare Filet Mignon, this meal cost far less than the $100.00 we would have spent at a restaurant.
Photo source
That's not to say that I don't appreciate fine dining! In fact, this Saturday, my husband and I are headed to Maui. We plan to enjoy plenty of snorkeling, sight-seeing, exploring and enjoying fresh fish and plenty of Mai-Tai's and Chi-Chi's.
I'll be taking a blog vacation for a week. I'll be sharing photos on my Instagram and on my Facebook Fan Page.
Aloha!
Lobster. What more can I say, except that I love it. I rarely order it, at restaurants, because it's a bit of a budget stretch. I've never bought a live lobster to cook at home. I just can't be personally responsible for the demise of these delectable crustaceans. That's not to say that I won't buy them prepped and read to be cooked.Valentine's Day (and New Year's) is when I find that there are great sales on Lobster. These were frozen lobster tails, that I thought would be perfect with Filet Mignon. Top 'N Tail... Surf 'N Turf. This is such a classic steakhouse menu item, usually at a hefty price. At home, it can be more affordable, and surprisingly easy to make. You can thaw them, overnight, in a refrigerator. In my case, I do a "quick thaw" in cool water-- about an hour.These aren't East Coast lobster, but Honduran lobster tails. They're not huge, but a perfect size for a Top 'N Tail dinner. These can be baked, steamed or grilled.I decided I wanted to try broiling them, since it's too cold for grilling. Cut the shells, lengthwise.Old Bay Seasoning is my favorite way to spice these up. You can use salt, pepper and paprika if you can't find Old Spice. If you can't, you have my deepest sympathy.Pry the shell open the meat, and season the lobster.Drizzle a little melted butter on top.Broil, with the rack at it's highest setting, for about 10-11 minutes. Watch closely, so it doesn't burn. You can set the rack a little lower, but it will take a bit longer to cook. You want the meat to be opaque, but don't overcook it-- or it'll be tough.NOTE: Later, I saw a video that suggest lifting the meat up and on top of the shell-- sort of like a natural "rack". I'll try that, next time.Serve with extra melted butter.These are not my best photographs, I admit. Winter is such a challenge, because I can't shoot in natural light. I had to use artificial light, and I was also very hungry! That means, that food styling was not a priority. Eating was. I hope you, at least, get the general idea that this was the Valentine's Dinner that I prepared for my husband. He loved it. I loved it.
Served with a perfectly cooked medium-rare Filet Mignon, this meal cost far less than the $100.00 we would have spent at a restaurant. Photo sourceThat's not to say that I don't appreciate fine dining! In fact, this Saturday, my husband and I are headed to Maui. We plan to enjoy plenty of snorkeling, sight-seeing, exploring and enjoying fresh fish and plenty of Mai-Tai's and Chi-Chi's.
I'll be taking a blog vacation for a week. I'll be sharing photos on my Instagram and on my Facebook Fan Page. Aloha!
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