Superbowl Recipe's - Part 2

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.

For Meatballs

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
5 eggs
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.

Superbowl Party Recipe's - Part 1

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 jalapeno
5 tomatillos
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 lime
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

2¼ c. white cheddar cheese
2¼ c. cream cheese
1 c. whole milk
1 lemon, juiced
1 tsp. Tabasco sauce
1¼ c. horseradish
6 cloves whole garlic, peeled
1 tsp. sea salt
1 tsp. ground black peppercorn
¼ c. scallions, sliced
¼ c. long hot pepper, chopped
1. In a mixer, combine cheddar, cream cheese, milk, lemon juice, and Tabasco sauce.
2. Fold in horseradish, garlic, sea salt, and black peppercorn by hand.
3. Garnish with scallions and long hot pepper.

Grab some of those thin pretzel chips from Trader Joe's, they have all sizes and shapes...

6 Nutritional Resolutions for a Healthy New Year

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!!!

.Chocolate Gingerbread Bars

Ingredients

• 4 tablespoons (1/2 stick) unsalted butter, melted, plus more for pan
• 1/4 cup unsweetened cocoa powder, plus more for pan
• 3/4 cup all-purpose flour, (spooned and leveled)
• 1 teaspoon ground ginger
• 1 teaspoon pumpkin-pie spice
• 1/2 teaspoon baking soda
• 1/2 cup packed dark-brown sugar
• 1/4 cup unsulfured molasses
• 1 large egg
• 1/4 cup sour cream
• 1/2 cup semisweet chocolate chips
• Confectioners' sugar, for dusting (optional)

Directions

1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper. Dust paper and sides of pan with cocoa; set aside. In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, and baking soda; set aside.
2. In a large bowl, whisk together butter, brown sugar, molasses, egg, and sour cream until smooth. Add flour mixture; stir just until moistened (do not overmix). Stir in chocolate chips. Transfer batter to prepared pan; smooth top.
3. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer to a wire rack; let cool completely. Using paper overhang, lift gingerbread from pan. Transfer to a cutting board, and cut into 16 squares. Before serving, dust bars with confectioners sugar, if desired.

Chewy Chocolate-Gingerbread Cookies

Ingredients

• 7 ounces best-quality semisweet chocolate
• 1 1/2 cups plus 1 tablespoon all-purpose flour
• 1 1/4 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 tablespoon unsweetened Dutch-process cocoa powder
• 8 tablespoons (1 stick) unsalted butter
• 1 tablespoon freshly grated ginger
• 1/2 cup dark-brown sugar, packed
• 1/4 cup unsulfured molasses
• 1 teaspoon baking soda
• 1/4 cup granulated sugar

Directions

1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
4. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Gingerbread Waffles

The holidays are once a year, why not make everything as festive as possible. Whip cream, some sort of badass berry preserves or jam and you are like a little kitchen elf just serving up good cheer and smiles for all.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 4 large eggs
• 6 tablespoons unsalted butter, melted and cooled
• 1 cup whole milk
• 1/2 cup sour cream, plus more for serving
• 3 tablespoons unsulfured molasses
• Lingonberry preserves (or other berry preserves), for serving

Directions

1. Whisk together flour, sugar, baking powder, baking soda, salt, and spices in a large bowl. Whisk together eggs, butter, milk, sour cream, and molasses in a medium bowl. Add egg mixture to flour mixture, and whisk until smooth.
2. Heat a waffle iron. Spoon 1/3 cup batter into each mold, and cook until golden brown. Serve warm waffles with sour cream and preserves.

Holiday Candy Packaging Ideas

Package this sweet honeycomb brittle in cellophane bags, and close each bag with this adorable fold-over "Season's Eatings" gift label.

Package brittle in round chip-wood boxes and affix a pretty "Made with Love" or "Enjoy" gift label to the lid.

Red-and-white-striped peppermint candy sticks, jelly beans, jawbreakers, and foil-wrapped chocolates make easy, beautiful Christmas decorations and gifts. Save jelly, pickle, and spaghetti sauce jars to make this craft, or purchase containers at a discount store.

Take holiday photo cards to the next level: Paste an image on a small container and fill it with candy bearing personalized holiday greetings. Coat a small box, outside and in, with red nontoxic acrylic paint; let dry. Trace the box top onto card stock. Draw a circle about 1/2 inch larger around the traced circle; cut out with scalloping shears. Repeat to make a second circle. Print or photocopy a photograph, adjusting the color, if desired. Trace the box top onto the picture; cut out. Use craft glue to affix the photo to one of the scalloped red circles; let dry. Affix that circle to the top of the box and the other circle to the bottom using craft glue.Fill with candy.

Wrap candy boxes in solid-color red or white paper and wind different colors and widths of ribbon around them. Fill out a simple white gift tag and thread the ribbon through it.

Miniature felt Christmas stockings or ribbon-wrapped jars make great gift containers for candy. Check out Michael's. I bet they have a bunch of these there.