And the winning continues..
Reuben Balls (big ones obvi) with Thousand Island Dressing
Makes about 30 golf ball-size meatballs
First off, you could make your own but then your just an asshole with something to prove so just buy a good bottle of Thousand Island dressing.
1 lb. corned beef, finely diced
1 lb. ground pork
1¼ c. chopped sauerkraut (squeezed to remove as much liquid as possible)
¾ lb. Swiss cheese, grated with a large box grater
1 tsp. salt
1 tsp. caraway seeds
2 slices rye bread, finely diced
2 tbsp. olive oil
1. Preheat oven to 450°. Combine all ingredients except olive oil in a large mixing bowl and mix by hand until thoroughly blended.
2. Drizzle olive oil into a large baking dish (9 by 13 inches), coating the entire surface evenly (use your hand to spread the oil).
3. Roll the mixture into round 1½-inch meatballs, making sure to pack the meat firmly.
4. Place meatballs into the oiled baking dish so they are lined up evenly in rows and each is touching its four neighbors in the grid.
5. Roast meatballs in oven until firm and cooked through, about 22 minutes.
6. Allow meatballs to cool for 5 minutes before removing from the tray.
7. Serve with Thousand Island dressing.
Crabmeat and White Truffle Deviled Eggs
24 lg. eggs, boiled, peeled, and cut in half lengthwise
½ c. white vinegar
1 lb. claw crabmeat, cleaned (save 4 oz. for garnish)
1½ c. sour cream
½ lb. butter
2 oz. Dijon mustard
2 tbsp. Creole seasoning
2 lemons, juiced and zested
1 tbsp. white truffle oil
6 tbsp. chives, snipped
1. Place eggs in a pot, cover with water and add vinegar. Bring to a boil and cook 8-10 minutes.
2. Remove from heat and run cold water over the eggs until they are cold all the way though.
3. Peel and cut in half. Remove yolks and set aside.
4. In a food processor, mix crabmeat, yolks, sour cream, butter, mustard, Creole seasoning, lemon juice, zest, and truffle oil until smooth.
5. Fold in 4 tbsp. chives.6. Using a pastry bag and star tip, pipe the mix back into the egg halves.
7. Garnish with saved lump crab and leftover chives.
Bomb ass Crab Dip- served cold
Serves ten to fifteen
1 lb. Jonah or peekytoe jumbo lump crabmeat
4 shallots, diced
2 roasted red peppers, seeded and diced
2 roasted poblano peppers, seeded and diced
½ tbsp. chopped tarragon
½ tbsp. chopped chives
½ tbsp. chopped chervil
½ c. creme fraiche
½ tbsp. Dijon mustard
1 tsp. Old Bay Seasoning
1 tbsp. champagne vinegar or white wine vinegar
Salt and pepper to taste
1. Combine all ingredients and take care not to overmix.
2. Serve with crackers and beer.
Monday, January 30, 2012
Ok... so that was awhile. a long while. I was going to post some mindless banter over the weekend, but I got too consumed in putting up a "blackout curtain" (a blanket secured with safety pins) over my window and proceeding to get my rip van winkle on. That means sleeping in. For once. But I'm back with a vengeance just in time to feed your gord with some awesome party recipes. This superbowl season give your amigos something to huddle around. Here are a few recipe's I've found that are perfect for sharing, are delicious and high five inducing.
Poblano Bacon Green Chili
10 poblano peppers
1 medium Spanish onion, medium diced
3 cloves of garlic, minced
2 c. chicken stock
¼ c. cilantro, minced (plus a few sprigs for garnish)
1 small jicama, cubed
1 lb. slab bacon, medium diced
¼ c. olive oil
Salt and pepper
1. Toss the poblanos, jalapeno, and tomatillos in olive oil and place on a baking sheet on the top rack of your oven with the broiler on medium.
2. Char under the broiler, turning occasionally, for about 15 minutes or until a nice darkness develops on all sides. Place in a container and refrigerate 20-30 minutes before peeling.
3. Gently remove the skins and seeds of the poblanos and jalapeno, as well as the charred husk of the tomatillo. Roughly chop the peppers and tomatillos into ¼-inch pieces.
4. Heat a medium stockpot over medium-high heat and toss in the diced bacon. When the bacon is fully cooked (brown and crispy), remove it from the stockpot with a slotted spoon and place on a paper towel.
5. Toss the onion, garlic, salt, and pepper into the residual bacon fat and reduce heat to medium. Cook 7-10 minutes, until onions and garlic are soft and translucent.
6. Return the bacon to the pot and add the chopped peppers and tomatillos, minced cilantro, and chicken stock. Bring to a boil and then reduce to a simmer for at least 30 minutes.
7. If necessary, transfer to a Crock-Pot or Tupperware.
8. When ready, sprinkle cubed jicama that has been tossed in lime juice over the top of the chili. Garnish with a sprig of cilantro.
Horseradish Cheddar Dip with Pretzel Chips
Friday, January 6, 2012
1. Avoid Aspartame and other synthetic sugars.Aspartame is an artificial sweetener used as a sugar substitute in some foods and drinks. It's also sold under the brand name NutraSweet. Aspartame's negative side effects include Methanol (wood alcohol) which is a dangerous neurotoxin and a known carcinogen. Synthetic sugars contribute to acidity, a condition which leads to inflammation and the creation of fat cells to store that extra acid. So ironically, consistent consumption of Aspartame could add to your weight.
2. Avoid refined sugar.White, refined sugar weakens the immune system by stealing your white blood cell's ability to destroy bacteria. It can also encourage addiction to eating foods devoid of vitamins, minerals and fiber.
3. Eat more greens and veggies.This boosts your intake of antioxidants, B vitamins, calcium, magnesium, zinc and omega-3s. Foods that are dark green, such as broccoli or kale, are high in folate, which is an amazing nutrient for heart health.
4. Say so long to dinners out - start cooking more at home.How many times are you currently eating out each week – counting snacks and breakfasts too? Try to reduce that number by one each week; if you’re currently eating out five times a week, make it four, then three, and so on. Cook more meals at home and dedicate more time to preparing healthy foods so that you always have something to take with you and won’t have to succumb to the temptation of buying food when you’re out.
5. Make water your default beverage.Sugar-sweetened beverages, like soda or iced tea, are one of the top foods that drive weight gain. Choosing water instead of calorie-laden beverages is a smart and easy way to drive down your overall calorie intake, so you may end up losing weight. Plus, a study in the journal Obesity found that adults who drank two cups of water before a meal ate less at the meal and lost more weight over 12 weeks than the group who didn't drink water before eating.
6. Try new ways (besides salt) to flavor your food.
There's no doubt about it-salt adds flavor to food. But too much salt is also linked to high blood pressure. The daily recommended limit is 2,300 milligrams-the amount in just 1 teaspoon of table salt. Yet most Americans consume more than twice that. To flavor your food without overdoing the sodium, start with fresh ingredients and experiment with new flavorings. Lemon or lime juice and vinegar can help bring out a food's inherent savoriness, helping you reduce or even eliminate salt. A sprinkle of fresh grated lemon zest, chopped fresh or dried herbs, garlic or shallots can add lots of flavor. I recommend using salt-free seasoning blends like lemon pepper, poultry seasoning and salt-free herb blends like Mrs. Dash.
Wishing everyone a happy and healthy New Year!!!