When in Doubt, Dip

10:16 PM 0 Comments

Still deciding what to serve at or bring to that Super Bowl party? You can’t go wrong with a great dip. Here are some of my favorites, and trust me, they've all been extensively tested. Just click on the title, and away you go. Enjoy!

Baked Crab and Artichoke Dip

Nothing says, “this party rocks” like a creamy, cheesy, baked dip, and when you’re talking about a hot crab and artichoke dip, people have been known to put an extra choice word or two before “rocks.”

Hot Spinach Artichoke Dip

Not only is this baked spinach artichoke dip easy and delicious, but it's also a first in culinary history.

Baked Buffalo Chicken Dip

Arguing about what salad dressing is more appropriate for a baked Buffalo chicken dip recipe is kind of like debating about which shoes to wear with that Hawaiian shirt.

Clams Casino Dip

A big tray of hot clams casino would make a handsome addition to your Super Bowl spread, but that sounds hard, so make this dip instead.

Here are some additional Super Bowl resources
from my friends at Allrecipes. 

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Bagna Cauda – A Real Bathing Beauty

1:02 AM , , , 0 Comments

I’m more of a shower guy, but Bagna Cauda is one “hot bath” I’ll take any time. While this qualifies as a warm dip, it has nothing in common with the typical versions that will grace snack tables across America this Sunday.

It doesn’t contain pounds of melted cheese, or come in a bread bowl, but what it does have going for it, is simple, rustic goodness, and proven crowd appeal. Besides, unlike those other "hot dips," this one actually stays hot.

If there were ever a recipe to tweak to your own tastes, it’s this one. You can adjust the amounts of garlic and anchovy, as well as the proportion of olive oil to butter. You can also control how long you cook the mixture before it’s presented.

I think about five minutes is perfect, but many people cook it much longer. Other than that, the hardest part of this recipe is deciding on what to drunk in this ancient dip. Anything goes, but as I mentioned in the video, some chunks of crusty bread are highly recommended. I hope you give this bagna cauda a try soon. Enjoy!


UPDATE: I'm hearing from my friends in Northern Italy that they use TWICE as much anchovy and garlic as I did. So, be advised. 
 
Ingredients for 1 1/4 cup Bagna Cauda
1/2 cup extra virgin olive oil
3 tablespoons butter
6-8 cloves garlic, roughly chopped
6-8 anchovy filets
2 tsp red wine vinegar
chili flakes to taste

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10 Delicious Things from the Winter 2015 Fancy Food Show

9:03 AM 0 Comments

If I had to make a shopping list based on what I tried at the Winter 2015 Fancy Food Show, here is what I would recommend buying.


I thought I knew something about maple syrup, but now after talking to Dori Ross of Tonewood Maple I know so much more. Tonewood Maple has gotten some serious attention for their solid maple cube that you can shave to create maple sugar, but it was their single estate varietals of maple syrup that blew my mind. When processed separately (something that doesn’t happen everywhere) you get amazing differences in the flavor. Each bottle is labeled with the actual sugarbush it came from. Some are sweeter, others earthier or even a little spicy. They also make a maple cream, which is something I discovered in Canada. On the East Coast it’s fairly common, but I’ve never seen it out here. It’s a creamy spread made only from maple that you would swear has butter in it. It’s great on toast, pancakes or waffles. They also have a maple tree adoption program that gives you an opportunity to support small maple producers and sustainable farming practices, and bottles of four grades of syrup.


Some years I see a lot of fancy ketchup, this year I didn’t, but a few unusual ones stood out nonetheless. Traina Foods makes ketchup with sun dried tomatoes. They are richer, less sweet, more intense and fresher to me than conventional brands, but can definitely be used the same way you’d use any other ketchup. This year they released a sun dried tomato and sriracha ketchup. Their ketchup has higher concentrations of lycopene and less sugar and salt than other varieties, and is gluten free.  I tried it on a spoon but can’t wait to experiment cooking with it.

Blackberry Patch is now offering fruit ketchups. I tried the raspberry chipotle, blackberry and blueberry. These can also be used just like regular ketchup, but have a much more sophisticated flavor. They are tangy and you really taste the fruit. I would use them as a glaze on lamb, pork or even chicken. The company is owned and operated by two farmers and everything is made in small batches.

I’ve been a fan of Sonoma Syrup for ages. I particularly love the lavender simple syrup with sparkling wine. They also make my favorite vanilla extract and "crush", a combination of Tahitian and Madagascar beans. Their latest product is a mixer, the Olive Mary Mix, which is basically a bloody mary mix but with olive juice, from a dirty martini. It’s briny and spicy and combines the best of two great cocktails in one! 


Glossops is new simple syrup company and I particularly liked two of their flavors. One was Hibiscus Ginger and other was Smoked Sugar. These both scream to be used in cocktails. They are unusual and a bit exotic, but easy to love. 


I sang the praises of Mother In Law’s kimchi from them moment I tried their wares at the Fancy Food Show a few years ago. This year they are introducing gochujang which is a fermented chile sauce used in lots of Korean dishes. I have some in the refrigerator but I’ve never been a big fan. Until now. Mother In Law’s gochujang varieties in tangy, sesame, and garlic are out of this world! I could eat these "everything sauces" with a spoon. They aren’t sticky but smooth, luscious and robust. These will become your go-to Korean sauces. 

I’ve tried a lot of flavored hummus but none that impressed me as much as the organic ones from Hope Foods. They use high pressure processing which allows for 2-4 times the shelf life of other products and they use no preservatives. My favorite is their Thai Coconut Curry hummus, but I also really like the spicy avocado, kale pesto and jalapeño cilantro varieties. Each had just the right amount of kick. They also make some very good black lentil dips. I will be trying to recreate those at home.  

I tend to prefer plain Greek yogurt so I can add my own flavorings. But Fage does make some really good flavors. This year I tried their split cup with blood orange and also their fruyo blackberry lime which comes premixed. They were not too sweet and really bright. I really do like a bit of sour with something sweet.

Frutta Rustica is a brand of citrus preserves. There is orange, clementine and citrus medley (oranges, clementines and lemons). The orange is good, but the clementine and citrus medley are outstanding. These preserves are thicker with much more fruit than marmalade, up to 82% fruit, all gathered from within nine miles of the facility where it’s processed. All the preserves are made with only fruit and sugar, made within 24 hours of the fruit being picked from the trees in Calabria. The freshness  really shines through. Use it on toast or with cheese. 

I also discovered some very high quality and luscious French preserves from Lucien Georgelin imported by KL Foodways. The apricot is 65% fruit and the orange, lemon and grapefruit preserves is 55% fruit, both were outstanding. I cannot begin to tell you how fresh and bright these jams are. They come from Lot-et-Garonne, in Aquitaine and are made very traditionally in copper pots, in small batches. You can find them at Market Hall Foods. 

And another thing—KL Foodways is also bringing honest to goodness mustard oil into the US that is specifically for culinary use (it's also available at Market Hall Foods). If you’ve looked for it in the past you may know it has been nearly impossible to find. It’s a key ingredients in mostarda and also some Indian recipes. 

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Next Up: "Hot Bath"

8:57 AM 0 Comments


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Crock Pot Chex Mix

7:57 AM , 0 Comments


If your crock pot isn't full of chili or dip on Sunday, why not throw this easy Chex Mix in there!?  I know... a savory, crunchy snack made in a slow cooker seems insane, but I made it yesterday and it's not insane, it's magical.  Actually, I'm not sure why I made it yesterday because it will most likely be gone before the weekend, but snow days are for making irresponsible food choices, so there.

I followed this recipe and it worked perfectly.  See her note on ventilation to ensure your mix stays crunchy, as mine did.  What snacks are you going to make for the game?      

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2015 Super Bowl Prediction Using Chicken Wing Bones

3:17 PM 0 Comments

Once again, it’s time I let you cash in on my magical method for picking the Super Bowl winner, using the ancient art of chicken wing bone reading. I can't tell you how I learned this, or why anyone would take it seriously, but I can tell you the bones are NEVER WRONG.

As you’ll see, the Seattle Seahawks will beat the New England Patriots. It's a guaranteed lock. Bet the farm, the house, and the farmhouse. Many people are saying that the Pats are going to lose because of bad karma, but that can’t be the reason. Have you ever seen a Bill Belichick press conference? If that were true, they'd never win a game.

Anyway, good luck, and I’ll apologize in advance for all those relatives bothering you for loans after you collect your winnings. Good luck, and as always, enjoy!

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Christmas Lima Bean & Butternut Squash Stew Recipe

9:12 AM , , , , 0 Comments

Christmas Lima Bean & Butternut Squash Stew Recipe

One of my new year's resolutions is to use more of the food stored in my pantry. My shelves are overflowing with packages of grains, heirloom beans, dried pasta, Asian sauces, jams, mustards, sardines, cans of tomatoes and more. My goal is to cook with something that is languishing in the pantry or my equally stuffed-to-capacity freezer, every single day. Yesterday I chose some Christmas lima beans to transform into a vegetarian main dish. Eat less meat and more vegetarian food! That is yet another new year's resolution.

Christmas lima beans are sometimes called chestnut lima beans. When uncooked they are beautifully speckled like a calico horse, and when cooked they are more uniformly brown like chestnuts--but they really don't taste like chestnuts, despite what you may have heard. They have a texture a bit like russet potatoes and a mild earthy flavor but none of the characteristic sweetness or dry crumbly texture of chestnuts.

Beans are often used in salads or soups, but Christmas lima beans are the perfect bean for making a stew because not only are they large and "meaty" but the liquid they soak and cook in becomes a rich brown gravy when reduced. I combined the beans with silky sautéed onions and chunks of sweet squash to make a satisfying meatless main dish. It's a mild but hearty dish and the toppings jazz it up considerably.

Note: I get Christmas lima beans from bulk bins at Rainbow Grocery, you can also get them online.

Christmas Lima Bean & Butternut Squash Stew
Serves 4 - 6

Ingredients

2 cups Christmas lima beans
4 cups butternut squash, peeled and cut into 1 inch cubes
1 Tablespoon extra virgin olive oil
1 large onion, sliced into thin half moons
1 teaspoon kosher salt
1 teaspoon ground cumin
1/2-1 teaspoon red chili paste or harissa
1/4 teaspoon minced peeled ginger

Toppings:
Extra virgin olive oil
Wedges of lemon
Crumbled soft goat cheese, optional
Chopped cilantro, optional

Instructions

Place the beans in a large dutch oven and cover with water. Water should rise at least one inch over the top of the beans. Let soak overnight.

Do not drain the water! Simmer the beans gently until tender, probably an hour or so. Add the butternut squash and more water if necessary, cover and gently simmer for 15 minutes or until the squash is cooked.

Meanwhile in a separate skillet heat the olive oil and add the onion. Add the salt to the onions and cook over medium low heat, stirring occasionally. Add the cumin, chili paste and ginger. When fragrant, add the onion mixture to the beans and squash. Simmer without the lid until the remaining liquid thickens to make a velvety gravy. Taste for seasoning.

Top each serving with a drizzle of olive oil and lemon and any other toppings you like. 

Enjoy!

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Game Day 2015

8:50 AM 0 Comments

Only a few more days until Sunday Funday Fill-up-your-Tum Day!  
(Erase that phrase from your memory, for like, ever.)
Here are some game day snack ideas...
Be back tomorrow when the kid are (probably?) back in school!


Lucy's Ham Sandwiches
Homemade Goldfish
Homemade Potato Chips
Fried Cheese Curds
Homemade Snickers Bars
Citrus Marinated Olives
Parmesan and Garlic Lavash
Rosemary Marcona Almonds
Nacho Bites
Baked Sweet Potato Skins
Spiced Nuts
Black and White Cookies

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Southern Caramel Cake

5:14 PM , 0 Comments


Good evening!!  Coming at you strong from the epicenter of BLIZZARD TWENTY FIFTEEN!  I like to shout that as I type like a super cheesy meteorologist.  It's been a long time since I've experienced a winter storm, but having grown up in Minnesota it's definitely not a foreign thing to me.  However, it IS the first time I've dealt with a blizzard as a grown up person, with actual responsibilities like filling up my gas tank (took 30 minutes), stocking up on essentials at the market (milk, bread, vodka...), and having children who are home from school with nothing to do!  They say the worst of it has yet to hit, so I'll keep you posted tomorrow with updates from the epicenter of BLIZZARD TWENTY FIFTEEN!  DUH DUH DUNNNN....

For now, I'd like to share with you the most wonderful dessert I made this past weekend.  A deliciously moist yellow cake with a thick, creamy, buttery caramel icing.  It wasn't my prettiest layered creation to date, as I ran out of frosting to cover the entire thing, but after taking one bite I threw any aesthetic desire out the window.  Breaking news: NO ONE CARES WHEN SOMETHING TASTES GOOD.  And this is waaaaay more than just good.      

Recipe for cake and frosting here.    



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Winter Fancy Food Show 2015 Trends: Turmeric, Beef Jerky & Fermented Foods

1:16 PM 0 Comments

Attending the Winter Fancy Food Show (which is a trade show for the specialty food association) is a terrific opportunity to see what's new and happening in the world of speciality food. The biggest trends I noticed this time around were teas with turmeric, beef jerky and fermented foods, which included kombucha, probiotic drinks (most dairy based) and raw live active culture salsas, pickles, kimchi and sauerkraut. 

Interestingly enough, they each have a health angle to them. Fermented foods provide probiotics which are healthy bacteria and yeasts. Turmeric has anti-inflammatory properties. Beef jerky can be a high protein and low carbohydrate food that fits with low carb and Paleo diets. 


Fermented Food & Drinks
There are lots of different kinds of fermented food and drinks. One is kombucha, which is a fermented tea, usually combined with fresh fruit juice to make a healthful and tangy beverage. I noticed at least three exhibitors offering kombucha to enthusiastic crowds perhaps because a couple swigs of it is particularly refreshing after lots of sampling and tasting of rich food. Kombucha is a natural product and the flavor can vary greatly from one brand and one flavor to another. I like a balance of sweet and tangy. One brand I particularly liked was Health Ade. All their products are organic and made with local seasonal farmers market fruit. The flavors vary seasonally. I tried several flavors liked the pink lady apple and the pomegranate. 


Something new this year in addition to the kimchi and kraut, were some fantastic spicy pickles and sauces both of which I’d recommend. The pickles I liked were from Dan Fruin’s company Genuine Grub. Dan was born in Korea, but adopted by Irish and Irish German parents. He makes spicy crunchy pickled cabbage, radishes and cucumbers without a vinegar brine. They have a better crunch and fresher flavor than other pickles. While I love spicy flavors, he also has a mint and dill cucumber pickle that had plenty of flavor without any heat. 

I also enjoyed Cultured & Saucy products. They make raw fermented salsas, sauces and condiments that are juicy and fresh. Created by a sisters in Santa Barbara. I particularly liked the lemon, garlic, dill condiment. It had a pleasing sour tang and would be great as a base for a salad dressing or on fish. They also make their unique products in flavors like citrus ginger curry  and lime chile cilantro. Some of the products are called salsas, some chutney and another just “topper.” The names can be a bit confusing, these are all raw, fresh, fermented sauces that can be used in a variety of ways. Right now they are only available in Southern California. 

Turmeric Tea
I wasn’t aware of the turmeric tea trend until I attended the show and saw it at practically every tea booth. Some tea companies have had a turmeric tea for a while and others were just introducing it. A top supplement, it has anti inflammatory properties and a mild somewhat earthy flavor. There are probably tons more out there, but these are the ones I noticed at the show. 


Numi introduced four all organic turmeric teas, Amber Sun with rooibos, honeybush, cardamom, cinnamon and vanilla, Fields of Gold with chamomile and lemon myrtle, Golden Tonic with lemon verbena and lime and another Three Roots with ginger and licorice. The turmeric plays more of a background note, so the tea you like best will depend on the flavors. 
Choice Organic Teas makes Easy Digest, a tea with organic ginger, organic licorice root, organic lemongrass leaf, organic turmeric. 
Stash makes Gold Cup Chai which is an herbal tea with organic cinnamon, ginger, turmeric, orange peel, cardamom and clove. The main flavor here is really ginger. It’s nice as a ginger tea, but I didn’t get much of the other spices. 

Spicely Organics makes Sweet Turmeric with organic turmeric, organic ginger, organic pure vanilla powder, organic cinnamon true and organic stevia leaf. I particularly liked this drink, the warm ginger, vanilla and cinnamon were enhanced with a bit of sweet stevia. Sorry I don't have a photo of it.
The Republic of Tea has has turmeric teas in their line since 2010. They sell a biodynamic organic turmeric cinnamon tea, organic turmeric ginger green tea an a herbal blend called “Get Limber.”

Those are the ones I saw but it's possible there were even more...

Beef Jerky
Blame it on the low carb and paleo diets. Beef jerky is not just something you find at gas stations anymore! I couldn’t believe how many companies were exhibiting beef jerky. I also couldn’t believe how much of it was positively dreadful. Some was too chewy and tough, some was not chewy but dry and mealy like sawdust. But there were a few notable exceptions. The ones I found most tasty were the following three.
Epic is specifically geared towards the Paleo diet and uses grass fed and organic beef in mixes that include things like nuts, coconut, dried berries or apples. They also make savory bars that are combinations of meat, nuts and berries. They come in flavors including beef, habanero and cherry, turkey with almond and cranberry and lamb with currant and mint. These were surprisingly good, tender with good texture and a savory and sweet flavor that was odd but tasty. 

Field Trip makes classic beef jerky, but it’s the perfect texture and the flavors are bold but not overwhelming. It’s lower in sugar and sodium than a lot of other brands. It's all gluten free and was created by three partners who wanted a better quality product without msg, corn syrup, preservatives, nitrates or artificial ingredients. The quality shines through. 
Uncle Andy’s Jerky has the most unusual flavors including Bandito Loco’s Spicy Coffee Beef, Lumberjack Maple Bourbon Beef and Southern Gent Lemon Mint Beef. All the flavors were a big hit at the show and created a lot of buzz. Andy wants to keep the price affordable and is looking into different means of distribution. For now you can check out the location finder or purchase it online. 

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Next Up: Dem Bones

9:22 AM 0 Comments


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Chocolate Truffle with nuts and seeds

10:25 AM 0 Comments

Untitled

A fantastic christmas candy - or anytime candy, actually! It's a creamy and rich dark chocolate truffle, studded with all sorts of good-for-you goodies. I use figs and apricot, walnuts, almonds and pumpkin and sesame seeds. You can, obviously, vary this as you see fit. I bet a good variety would include dried sour cherries, blueberries, hazelnuts and coconut.. perhaps with white chocolate instead of dark?

Chocolate Truffle with nuts and seeds
300 g dark chocolate, finely chopped
240 g cream (full fat)
10 g butter
100 g almonds, toasted
100 g walnuts, toasted
60 g pumpkin seeds
50 g dried apricots, cut small
50 g dried figs, cut small
30 g sesame seed

Prepare all the ingredients. Put the chocolate in a fairly large bowl, and prep a 20 cm square tin with some some sort of easy-release paper or silpat. I use a special non-stick foil for this.

Heat the cream and when almost boiling, pour over the chocolate. Stir until melted. Add the butter and all the mix-ins - reserve a little bit of pumpkin and sesame seed.

Stir well, and pour into your prepared tin. Top with reserved seeds, if you want to. Cover with plastic foil and chill until completely firm before cutting. Keep cool.

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Reclaiming Your Cast Iron

11:17 PM 0 Comments

I get a lot of emails asking for a video showing how we clean and season our cast iron pans. One of these days, when I burn whatever I was supposed to be filming, I may do that demo, but in the meantime, check out this great article by Noel Christmas from Allrecipes. This is pretty much the exact system I use, and I've never had a problem with rust or food sticking. Enjoy!

.

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Quick Pickled Pepper Onion Relish – Not Just for Mini Philly Cheesesteaks Anymore

6:55 PM , , 0 Comments

As promised, here is the pepper and onion relish you saw me accessorize my bite-sized cheesesteaks a few videos ago. The whole trick here is to find peppadew peppers, which have a very vibrant, sweet-hot-tangy flavor, and quickly and easily turn a pan of sautéed onions and jalapeños into a world-class condiment.

Pretty much any large grocery store that has one of those self-serve salad/olive bars will have these peppers. Just be sure to ladle in some of the flavorful pickling liquid, as that’s what really brings this all together. You'll also sometimes see them in jars on the shelf, as well as online.

You can certainly use any jarred, pickled pepper, but this works best with something that’s on the sweet and spicy side. No matter what pepper you use, you can always adjust with salt, sugar, and/or vinegar. Like I said in the clip, even if you don’t do the mini Philly cheesesteaks, I still hope you give this versatile relish a try soon. Enjoy!


Ingredients for about 1 cup of relish:
2/3 cup finely diced onion
1/2 cup diced jalapeño
1/2 cup diced Peppadew peppers, or other sweet-hot pickled pepper
1/4 to 1/3 cup of the reserved Peppadew liquid, or as needed

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Cauliflower Pizza Crust

4:46 AM , , , 0 Comments


You guys, my picky eater ate vegetables, and I totally tricked him into it.  I didn't even have to lie!  I said, hey Jack, want to help me make pizza?  He said, yes, of course, and so we made the crust together.  Crust, that is, made up entirely of cauliflower.  Of course, I had turned the vegetable into "dough" before he came to help, so all he saw was this:


...and he never asked me what it was.  No lies!  But I'll tell you what that is, it's cauliflower.  An entire head of florets, coarsely chopped and then pulverized in a food processor.  Next, any excess water is squeezed out (I used a paper towel) to ensure a crispy crust, and then the cauliflower is combined with cheese, spices and egg whites.  Pizza dough!  


The crust is crispy and cheesy and delicious.  I made a plain cheese version for the kids and topped ours with thinly sliced zucchini and sautéed mushrooms.  This would be fun to make for the Super Bowl, and then you don't have to feel guilty about eating an entire bag of potato chips dipped in an entire bowl of french onion dip!    

Recipe here.

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“Loaded Baked Potato” Super Bowl Dip – [Insert Deflated Football Joke Here]

7:30 PM , 0 Comments

Any decent Super Bowl snack table has to have a few substantial dips, and this “loaded baked potato” dip, with its three pounds of bacon, is nothing if not substantial. 

It’s also shaped like a football, which of course has been proven to taste better to people drinking beer than dips in a bowl. Speaking of beer, I think will pair nicely with something cheap, domestic, and in a can. Save the Pliny for the Kobe sliders. 

Needless to say, you can doctor this dip any way you see fit. There are so many ways you can “Tom Brady” this football, and change it to your liking. Some roasted chilies would be great, or maybe even some of that pickled pepper-onion relish I’m about to show you.

If you do want a stiffer mixture, for sculpting a more realistically shaped football, you could use part cream cheese, but I liked the lighter texture, and we still got enough height to qualify as 3-D. So, if you’re looking for a fun and delicious Super Bowl dip recipe, I hope you give this a try. Enjoy!


Ingredients for 48 servings:
3 pounds bacon
3 pounds (6 cups) sour cream
1/2 pound grated extra-sharp cheddar
1 cup chopped green onions for dip, plus more chopped green parts for the “grass.”
pinch of cayenne
1/2 tsp freshly ground black pepper
lots of potato chips

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Jury Duty Update

1:34 PM 0 Comments

I was asked to leave. Apparently, I'm not "jury box material." Oh well, I think we're all probably better off. Anyway, I'm working on a new Super Bowl dip recipe now, which should be up later tonight. And, yes, of course I'm going to predict the winner of the Big Game using chicken wing bones. Stay tuned!

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Buffalo Chicken Chili

4:54 AM , , 0 Comments


I've never been a huge football fan, or I guess I should say, I just don't understand the sport.  I've had a countless number of guys (and a girl) try to explain the rules to me and they go in one ear and out the other.  I'm the fairest of fair weather fans, flip flopping all over the place between my home state team (Vikings), my college state team (Green Bay), my current state's team (Jets) or my man's team (Raider's).  However, I love hearing and seeing it on the TV, because it goes very well with a cozy fire, a dark beer and a bowl of chili.  Like this chili!  This ridiculously tasty and HEALTHY chili.  

Joy Bauer, the Nutrition and Health Expert for the Today Show, is quickly becoming my favorite source for quick, easy and healthy dinners (she was also the genius behind these).  I am a HUGE fan of anything buffalo, which usually translates into mucho calories.  However, Joy was able to take the flavor of everyone's favorite buffalo wings and transform it into a savory bowl of chili.  It's ground chicken, veggies (I added some onions along with the carrots and celery) with a broth of vegetable juice, mixed together with spices and your favorite hot sauce and topped with a creamy whipped mixture of greek yogurt and blue cheese.  SO GOOD!  You can make the whole thing in 30 minutes, however I chose to throw everything in the crock pot and let it simmer for 4 hours on high.         

Make this!  Perfect for that big football game next week.  Recipe here.


*We also added Terra Stix for a crunchy topping.

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TODAY tonight: Perfect Roast Chicken

5:51 AM , , , 0 Comments


I feel empty.  I have finished the Serial podcast, and now what.  NOW WHAT?!  Now I think I'll drive to Baltimore and stalk Woodlawn High School and the Best Buy and Leakin Park because I'm crazy obsessed with figuring this all out.  If you feel the same way, let's discuss in the comments below, ok?  Thanks.  Now we can talk about food...

Earlier in the month, in fact on the first day of the year, Carson made this on the Today Show with Chef Ed Brown.  The recipe intrigued us, because the chicken sits smothered in soy sauce in the fridge for two days prior to cooking.  It's basically a brine of sorts, and the result is a perfectly moist and juicy chicken.  I think from this point on, I will always do this to my chickens, no matter how I roast them!  Recipe here. 

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Mini Philly Cheesesteaks – Winning the Super Bowl Snack Table

6:30 PM , , 0 Comments

Miniaturized sandwiches don’t usually float my boat, or submarine, as they’re almost always not as good as the full-sized versions, but these mini Philly cheesesteaks really captured everything I love about the classic.

Thinly sliced rib eye is traditionally used, and it’s fried and chopped on the grill, before meeting cheese and bread. Since we’re going to “grill” these in the oven, we’ll use a nice, juicy skirt steak instead, which has a big beefy flavor, and great marbling.

It will brown up around the edges, yet stay moist and tender because of the fat and connective tissue. I also really enjoyed the double shot of the sliced provolone and provolone “cheez whiz,” which provided a great creamy, richness. The peppers and onions brought everything together, and long story short, I ate the whole tray.

This was great hot, warm, and cold, and that alone makes it a perfect choice for your Super Bowl snack spread. Also, stay tuned for the quick and easy pickled pepper and onion relish recipe I mentioned in the clip. I hope you give these mini Philly cheesesteaks a try soon. Enjoy!


Enough for about 48 mini Philly cheesesteaks:

12 ounce skirt steak, or flap meat, or rib eye, or NY Strip
salt and freshly ground black pepper to taste
1/2 cup of pickled pepper and onion relish (stay tuned for video), OR 1/2 cup of sautéed onions and sweet peppers
*once mixed, be sure to taste and salt the final diced steak mixture!

For the “cheez whiz” sauce:
2 generous tablespoons flour
2 generous tablespoons butter
1 cup cold milk
pinch of nutmeg
pinch of cayenne
salt to taste
2 thick slices provolone cheese (about 2 to 3 ounces), torn up

48 slices of baguette
sliced or grated provolone to top the cheesesteaks

Once assembled, bake at 400 for 12 to 15 minutes, or until cheese is browned

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