Heartfelt culinary creations
I’m all in favor of giving cards for Valentine’s Day. Heck, I’ve been known to buy the kiddie packs of Valentines that come with candy or tattoos or stickers to give to my co-workers.
But if you want to do something even more special for the people in your life for the Feb. 14 holiday, there are lots of things that can be whipped up in your kitchen in a short amount of time.
Look for several Valentine’s ideas in the days to come. Here’s a V-Day version of a treat that I’ve made for Christmas.
Chocolate-Covered Pretzels
Follow package instructions to melt ½ bar (6 to 8 squares) of chocolate bark in the microwave.
Into the melted chocolate, dip rod pretzels, laying flat on waxed paper or standing up in a cup to dry. While the chocolate bark is still wet, sprinkle with red or pink colored sugar or sprinkles.
Bundle together with red or pink ribbon for Valentine’s giving.
Posted by: brickers on 2/09/2010 at 10:00 AM | Comments (0) | Permalink
Tags: chocolate covered pretzels, food, lifestyles, recipes, valentines day
Belated FQOTW
I neglected to offer a Food Quote of the Week last week, so we’ll start out this week with one. In fact, we’ll start out with two, both with a theme connected to impending Valentine’s Day:
“There is no love sincerer than the love of food.” — George Bernard Shaw
“We should look for someone to eat and drink with before looking for something to eat and drink.” — Epicurus
Posted by: brickers on 2/08/2010 at 10:00 AM | Comments (0) | Permalink
Tags: epicurus, food, food quote of the week, george bernard shaw, lifestyles
Football Fare IV
My last suggestion for Super Bowl fare is a recipe that’s been making the rounds for some time, with several variations — Buffalo Chicken Dip
I’ve chosen the one that is labeled “the best.” Many of the versions call for canned chicken meat, but this one insists that the home-cooked meat is vastly superior and worth the effort. I also like that it is done completely in the oven for ease of preparation. After it has been baked, the dip can be transferred to a slow cooker for serving.
Buffalo Chicken Dip
Cook 2 to 3 large chicken breasts and dice or shred the meat; set aside.
Cut one 8-ounce package of 1/3-less-fat cream cheese (Neufchatel, don’t use the fat-free kind) into cubes and place in a Pyrex baking dish that has been lightly coated with cooking spray. Sprinkle 2 cups fancy shredded sharp cheddar cheese over top. Pour 1 cup ranch or blue cheese dressing and 1 cup Franks Original Red Hot Sauce over the top. Place the dish into the oven for 7 to 10 minutes; stir and place back into oven until everything is well mixed together.
Add the chicken to the pan and carefully stir. Cover with aluminum foil and bake an additional 20 to 30 minutes.
Garnish with chopped green onion. Serve with tortilla chips, celery, Wheat Thins or Triscuits.
Posted by: brickers on 2/06/2010 at 10:00 AM | Comments (0) | Permalink
Tags: buffalo chicken dip, football fare, lifestyles, recipes, super bowl snacking
Football Fare III
Of the unique recipes provided by the competition barbecue team Smoke In Da Eye for Super Bowl consumption, I find this Pulled Pork Lasagna the most intriguing.
I love lasagna. I loved pulled pork. I just never would have thought about putting the two together, but these guys (and/or gals) did.
Pulled Pork Lasagna
In a saucepan, combine one 32-ounce can plum tomatoes, crushed, and 1 bottle barbecue sauce; simmer over medium-low heat for about 45 minutes.
Mix 2 cups grated smoked gouda and 2 cups grated mozzarella cheeses; set aside.
Prepare one box lasagna noodles according to directions.
Preheat oven to 375 degrees.
In an oven-proof baking dish, drizzle sauce to evenly coat the bottom. Add 1 layer of noodles, then top with 1/3 pound cooked pulled pork, ¼ of the cheese mixture, about 2/3 cup of ricotta cheese and sauce. Repeat with two more layers. Top final layer of noodles with an even coating of sauce, remainder of cheese and sprinkle with your favorite dry rub.
Cover lasagna with foil and place in the oven for about 30 minutes. Remove foil and bake an additional 10 minutes to brown the top. Let rest before slicing.
Posted by: brickers on 2/05/2010 at 10:00 AM | Comments (0) | Permalink
Tags: football fare, lifestyles, pulled pork lasagna, recipes, smoke in da eye, super bowl snacking
Football Fare II
I think what caught my attention about the recipes provided by the competition barbecue and grilling team Smoke In Da Eye is that each one was a bit more outrageous than the last.
Most people would be happy to be served ribs on Super Bowl Sunday, but Smoke In Da Eye takes ribs to a new level.
“Anyone can heat up a Cryovac package of sub-par, store-bought ribs, but imagine the look on guests’ faces when you present a platter of deep-fried, Panko-crusted ribs. The key to making these extra tasty is to smoke the ribs then frying them (aka smo-frying).
Deep Fried Barbecue Ribs
Preheat oil in a Dutch oven or fryer to 350 degrees.
In three separate bowls or three gallon-sized zip-lock bags, place 1 cup flour, seasoned with favorite barbecue dry rub; 3 eggs, beaten; and 1 ½ cups Japanese Panko bread crumbs.
Using 1 rack of cooled pork spare ribs, pre-smoked and lightly sauced, separate rack into individual ribs. Dredge ribs first in the flour, then egg, then Panko.
Working in small batches, 2 to 3 ribs at a time, depending on size of fryer, fry ribs until golden brown, turning once halfway through. The ribs are precooked, so you should only need to cook them for approximately 6 minutes. Remove from fryer and allow to drain on paper towels.
Stack the ribs on a platter and serve immediately with the side of your favorite barbecue sauce.
Posted by: brickers on 2/04/2010 at 10:00 AM | Comments (0) | Permalink
Tags: deep fried barbecue ribs, football fare, lifestyle, recipes, smoke in day eye, super bowl snacking
