Apple Brownies, Autumn Fruit Cobbler
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September 2007 ArchivesSeptember 30
Continuing the raid on Ohio newspapers' recipes in advance of the Patriots' invasion of Cincinnati Monday night, we found two interesting apple recipes at the Toledo Blade. The "brownies" are more like blondies -- they contain no chocolate. The Autumn Fruit Cobbler uses apples, pears and dried cranberries. (The original version from Quaker Oats uses plums and ginger rather than cranberries and cinnamon, but it looks like purple mush. I think the cranberries perk it up in many ways.) Apple Brownies ½ cup butter Preheat oven to 350 degrees. Grease and flour an 8-inch square baking pan. Cream together butter and salt. Add egg and sugar. Beat well. Stir in apples, nuts and dry ingredients. Blend well. Pour batter into prepared pan. Bake 40 minutes. Cool. Cut into squares. Makes 9 brownies.
3 large apples, cored and cut into ¼-inch wedges Heat oven to 400 degrees. In large bowl, combine fruit. In small bowl, combine ¾ cup brown sugar, cornstarch , and 1 teaspoon cinnamon. Add to fruit; mix well. Spoon into 2 ½ quart glass baking dish. Bake uncovered 30 minutes. In large bowl, combine flour, oats, remaining ¼ cup brown sugar, baking powder, salt, and remaining ½ teaspoon cinnamon; mix well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add milk; mix with fork until soft dough forms. Turn out onto lightly floured surface; knead gently 6 to 8 times. Pat dough into a rectangle ½-inch thick. Cut with floured biscuit or cookie cutter, or cut into squares with sharp knife. Remove baking dish from oven; stir fruit. Carefully arrange biscuits over hot fruit; press lightly into fruit. If desired, lightly sprinkle tops of biscuits with granulated sugar. Bake 15 to 20 minutes or until biscuits are golden brown and fruit mixture is bubbly. Serve warm with vanilla ice cream, if desired. Cover and refrigerate leftovers. Yield: 8 to 10 servings 
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Octoberfest beers are on shelves but what tastes best with the seasonal brew for food pairings. I asked that question of the folks at Samuel Adams who make an Octoberfest. Little did I know that the brewery asked chef David Burke of New York’s DavidBurke&Donatella to come up with recipes created with Samuel Adams Octoberfest. Here's how to make Pumpkin Ravioli with Samuel Adams Octoberfest, Brown Butter and Sage and a festive Gingersnap Chicken Breast with Samuel Adams Octoberfest and Raisin Gravy. PUMPKIN RAVIOLI WITH BROWN BUTTER AND SAGE Sautee shallots in butter and brown. When butter is browned add beer and sage, salt and pepper and Parmesan cheese. Pour over ravioli. GINGERSNAP CHICKEN BREAST WITH RAISIN GRAVY Season chicken with salt and pepper. Cut with semi-whipped egg whites. Coat with cookie crumbs. Bake at 350 degrees for 30 minutes or until cooked. Set aside to rest.
Categories: Beer
September 29
Since Gail is focusing on food to watch the Bengals with, I wondered if the Cincinnati papers were reciprocating. Nope. But I did find an interesting recipe at the Cleveland Plain Dealer -- and the Browns come to Gillette next Sunday. Call it lamb burgers or Turkish kofta, it sounds flavorful.
1 pound boneless leg of lamb, finely ground Onion-Juice Marinade Preparation: Peel and wash the onions, then grate along the fine-holed side of a manual cheese grater. (Alternatively, pulverize the onions in a food processor.) Place the onions in a fine-mesh strainer or in a cheesecloth and press or squeeze to extract the juices. You should have about 1 cup of juice. Discard the pulp. Mix the onion juice with the olive oil and salt. Set aside. Heat the grill to medium-hot. In a large bowl combine the lamb, onions, parsley, thyme, cinnamon, cayenne, salt and pepper. Knead the mixture for 6 to 7 minutes. Divide the mixture into eight equal portions and shape into rounded ovals. Place the meat ovals on the grill. Grill, turning and basting with the onion-juice marinade, for about 5 minutes, or until browned and cooked through. Serve with grilled pita bread and a side of cool, thick Greek yogurt. Makes 4 servings "Mediterranean Grilling," by Diane Kochilas, William Morrow, 2007.
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Monday Night Football with the Pats and the Bengals makes me think of one thing - Cincinnati chili. This style of chili always has lots of spices and chocolate as part of the mix. But it's the way it is served when things get interesting. Every time you add an ingredient, the style changes. Two-way chili is served on spaghetti. Three-way is additionally topped with Cheddar cheese. Four-way is additionally topped with chopped onions while five-way chili is additionally topped with kidney beans.
CINCINNATI CHILI
Categories: Chili
September 28
Monday Night Football is a special event and sometimes beer just won't do. When the Patriots meet the Bengals on Monday, how about some cocktails that will have friends buzzing, in more than one way. They are Cookie Cocktails. The staff at Every Day with Rachael Ray came up with the fun idea to whip up heavenly sweet drinks with some classic cookies like Oreos, Milanos and oatmeal. These inspired cocktails are served straight up, with a twist of cookie. Each recipe makes two drinks. They come from the magazine's October issue. I'm partial to the Liquid Oreo one. How can anything with Bailey's Irish Cream and Oreos be anything but yummy. LIQUID OREOS CHOCOLATE CHIP MARTINIS MINT MILANO REMIX OATMEAL COOKIE CRUSHES
Categories: Cocktails
September 27
It's harvest season! Don't just grill meats when you tailgate. Consider a melange of your favorite vegetables and potatoes for the starch. Grilled Vegetables
Categories: Vegetarian
The cutlets in this recipe are oven-fried, which produces crispy deep-fried results without all the fat. Serve them as is, or use them to make a light turkey parmesan: Cover the crispy baked cutlets with tomato sauce, a sprinkle of parmesan and some shredded part-skim-milk mozzarella. Return to the oven in a baking dish, and bake until the cheese has melted, about 10 minutes. Parmesan-Crusted Turkey Cutlets Place a rack in the top third of oven. Preheat oven to 425 F. Set a wire rack on a baking sheet and coat the rack lightly with cooking spray. Brush both sides of the turkey breast cutlets with mustard. In a pie plate or other shallow dish, combine the breadcrumbs, Parmesan, parsley and pepper. In another bowl, whisk egg whites until frothy and opaque. Dip each cutlet into the beaten egg whites, then in the breadcrumb mixture. Place the cutlets on the prepared rack over the baking sheet. Discard any remaining breadcrumb mixture. Coat the top of each cutlet with cooking spray, turn the cutlets over and spray again. Bake for 15 to 20 minutes, or until the crumb coating is golden brown and crisp and the turkey is no longer pink at the center. -- Associated Press
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September 26
Those college alums know how to eat.
Categories: Dips & Salsa
September 24
From the Colfax (Calif.) Record, near Reno, comes the simple signature dish of the new, upscale Bella Sera Italian Restaurant & Vino. If you're doing low carbs, this is your dish, using fresh vegetables or Dreamfields pasta. If you're avoiding fat, avoid this rich warm dip. Bella Sera's Creamy Gorgonzola Sauce In sauce pan melt ¼ cup butter over medium heat. When butter foams add ½ cup whipping cream and heat till very hot but not boiling. Add ¼ cup crumbled gorgonzola cheese and 2 tablespoons grated Parmesan cheese. Heat well, stirring constantly until thickened. Serve over pasta or as a bread dip. Makes approximately one cup of sauce for topping pasta, or as a dip for crusty Italian bread, so double or triple it.
Categories: Dips & Salsa
Pasta
September 23September 22
Stuffed Mushrooms 8 White Button Mushrooms, peeled with gills removed Mix cream cheese and herbs together until well blended. Add breadcrumbs and toss to coat. Stuff each mushroom generously and place on a baking sheet. Bake at 350º F for about 20 minutes until mushrooms is dark, soft, and is moist around the bottom. Dust with paprika before serving.
Rhode Island has its own verson of a sloppy Joe. It's called a Dynamite in Northern Rhode Island (a torpedo in other parts of the state) and it's perfect football food with beef and spices and rolls. This recipe comes from the great granddaughter of the Woonsocket woman who is credited with making them as far back as the '20s.
In a large saucepan, sauté diced peppers, onions and tomatoes in butter until soft. Add the water. Cook for a minute or two until the vegetables are blended. In same pot, add ground hamburger and cook until evenly browned and most of the water dissipates. Using a ladle, spoon off grease from top of the meat. A little bit left is fine but you do not want a lot. Then, add the tomato paste or homemade sauce and seasonings. The consistency should not be too loose or mushy. Add just enough paste to coat the meat. Sample the dynamite. You may want to add a bit more seasonings to desired taste. The dynamite will be stronger if left to mesh overnight, so keep this in mind when adding more seasonings. The dynamite must sit in the fridge (covered, in the same pot) for a day so that all of the spices blend. It tastes much better when this step is taken. The dynamite can be reheated in the same pot on the stove or on the side burner of a grill. Serve on torpedo rolls (see note 3). Note 1: You can use up to 5 pounds of meat without the need to double ingredients. Note 2: We also used 3 tablespoons extra virgin olive oil or canola oil. Note 3: Calise Bakery or Lil’ General Stores sell torpedo rolls. The dynamite recipe can also be used as a topping on hot dogs. Yield: Feeds a crowd.
Read the rest, write another... Categories: Sandwiches
A pie without a crust.
This is delicious even when the tomatoes are not at their best. Fresh Tomato Pie Preheat the oven to 350 degrees. Lightly butter a 9-inch pie plate. Set aside. In a large skillet over medium heat, cook 9 slices bacon until crisp. Drain on paper towels and crumble. Set aside. Discard the bacon fat from the skillet. In the same skillet, melt the butter over medium heat. Saute the onions 2 to 4 minutes or until soft but not brown. Sprinkle 1 cup bread crumbs over the bottom of the prepared pie plate. Make a total of 3 layers starting with a third of the tomatoes, a third of the onions, a third of the cheese and a third of the crumbled bacon. Repeat two more times until all those ingredients are used. Don't be alarmed. The pie will be mounded but it will cook down. Beat the eggs well adding salt and pepper. Pour over the ingredients in the pie plate and sprinkle with the remaining 1 cup bread crumbs. Drape the remaining 3 bacon slices over the top and bake in the center of the oven 40 to 45 minutes or until the bacon is crisp. Let cool 15 minutes, then garnish with the parsley and serve. Makes 6 servings. *We used 4 slices Pepperidge Farm Original White bread for our crumbs. We processed them in a food-processor fitted with the metal blade to create crumbs. -- South Florida Sun-Sentinel
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September 21
The first annual Jarvis Green Foundation Wine Tasting Gala is set for tonight 6:30 to 10 p.m. at the Johnson & Wales Inn in Seekonk , Mass. Green, a Patriots' defensive lineman, has made it the goal of his non-profit foundation to help the victims of hurricane Katrina and he will be joined by some of his teammates tonight. Executive chef Ken Watt will serve hors d’oeuvres with a variety of wine selections. There will be a silent auction including football memorabilia. There will be a swing band. Tickets cost $100. A package of eight tickets costs $700. There have already been 400 tickets sold. A portion of the proceeds will be set aside for the son of Jarvis’ former teammate Marquise Hill who died in an accident in May. For more information, and a list of players slated to attend, visit www.jarvisgreen.com/foundation.asp
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With the Buffalo Bills playing the Patriots this Sunday, I've a hankering for hot spicy wings. Here are two recipes. One is for the deep-fried original while the second calls for the healthier version, cooked on the grill BUFFALO CHICKEN WINGS Melt butter in a saucepan and add bottled red-hot pepper sauce. Add salt and pepper to taste, and cayenne pepper. Pour over the wings. Serve chicken wings with celery sticks and the dressing. Or go for low-fat ranch for a less caloric option. Blue Cheese Dressing Blend mayonnaise with onion, garlic, sour cream, white vinegar and blue cheese. This grilled version comes from The Tailgating Cookbook by Bob Sloan. GRILLED TAILGATE BUFFALO WINGS Prepare coals for a medium-hot fire. When the coals are ready, grill the wings, turning them every 6 minutes or so, until they are crispy and cooked through, about 30 minutes. Transfer the wings to a platter, stir the sauce well and pour it over the wings. Serves 6 to 8 as an appetizer.
Categories: Chicken wings
Tailgating
September 20
I don't know about you but I adore growlers - half gallon bottles of beer filled from the tap at breweries. They are fresh and easy to drink. And what's better than seasonal brews. So here's a match made in heaven Buzzards Bay Brewing has introduced a new Oktoberfest beer. It has Munich malt and Hallertauer hops and is malty and clean with a spicy hop note finish. It is available in growlers at the brewery and in 12-ounce bottles at stores. The Brewery, at 98 Horseneck Rd., Westport, Mass., (508) 636-2288, is open Friday-Sunday. The hours are Friday: 1 to 5 p.m. for tastings and growler fills; Saturday: 11 a.m. to 5 p.m. for tastings and growler fills and tours at 11 a.m., 1 and 3 p.m. Sunday: 1 to 5 p.m. for tastings and growler fills.
Read the rest, write another... Categories: Beverages September 19
Having friends who come from Buffalo, I've learned to appreciate three of the finer things in life like Sahlen Hot Dogs, Sponge Candy and Weber's mustard. Sahlen's Smokehouse Hot Dogs are beef and pork dogs made by four generations of Sahlens since 1869. They have loads of meaty flavor, especially when covered in the Weber's horeseradish mustard. For a dessert treat, there's a piece of Sponge Candy. These chunks of spun sugar are carmelized and covered in milk chocolate. Find all of them at www.buffalofoods.com.
Categories: Sausage
September 18
This chicken enchilada recipe is from the Colorado Cache Cookbook, a gift from my husband's brother (and his wife) in Denver. I've used the cookbook so much I've got red wine stains on the pages, and there's no binding left. The recipe works well if you have leftover chicken or turkey, as it requires 2 cups of cooked poultry. Also, my father especially liked it because its on his approved list of high-calcium foods -- with lots of cheese -- and a little spice. My husband grew hot peppers in our garden this year, so I used them in place of a can of green chilis, but either will do. Also, you don't need to add onions if the salsa has enough for you, but I added a few with the raw pepper (just a small one) and sauted them in butter first. Other variations include using corn instead of flour tortillas, and cheddar instead of monterey jack cheese. I make it for a Sunday football meal because you can put it in the oven ahead of time and eat in front of the flat-screen. Chicken enchiladas Slice chicken, or if hot, shread in food processor. Saute raw peppers and onion. Serve with cold sour cream and little chopped lettuce on top. I also make Spanish rice as a side dish -- and serve lots of water (or beer) to drink.
Categories: Poultry
Because you can never have enough chicken recipes, here's one for a super easy Mediterranean chicken to add to your repertoire. EASY MEDITERRANEAN CHICKEN Combine salsa, tomato, zucchini, olives and capers in a bowl and set aside. Preheat grill to medium-high. Season chicken with salt and pepper and grill until done. Serve topped with the salsa mix. Serves 4 From Fox Sports Tailgating Handbook (Globe Pequot, $16.95) by Stephen Linn.
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September 17
It was a busy weekend at our house, and gameday dawned with two events to attend before I could even start thinking about cooking for the game. As it turned out, I didn't cook at all. Out of the blue, fellow Garden Blogger Pat Feinstein emailed in late morning, "I have just finished the Nam-Sod, with ground chicken and am just about to start the Thai Hamburger, that Alan used to call Siamese Knishes. I could drop it off, unless you want to pick it up here." We picked it up between events, and Pat's photographs and recipes were waiting in email by the time we got home. The dishes are more than delicious, and don't require any hard-to-get ingredients. Here we go...
Nam Sod, with ground chicken ½ lb. Ground chicken Cook ground chicken with all ingredients, all cut up, in a skillet, using medium-high heat. Add soy sauce, or fish sauce or salt – to individual taste. You can add more lime juice, to taste as well. Crushed hot pepper, or cut-up red hot pepper, is also optional. Add more peanuts before serving. To be eaten chilled with lettuce, pepper, cucumber, or any greens. Top/garnish with cilantro. Taster's note: Pat sent along some lettuce leaves, and I rolled up the nam-sod, pepper, cucumber and more peanuts, which I love, in them. Even if you don't like your food hot, a dusting of cayenne pepper brings out the flavors and is more than balanced by the cool vegetables. You can also make this dish traditionally, with ground pork, if you prefer. Drain well.
Thai Hamburgers 1 lb. Ground sirloin (Variation: Place about 1 tablespoon of the mixture on white bread, cut up into 6 bit-size. pieces. Dip lightly in one more beaten egg and deep fry in heated oil in a skillet , medium high heat, until the meat is cooked and bread –slightly brown.) Fry in heated oil in a skillet, medium-high heat, until the meat is cooked. Add cheese while hot. Drain out the excess oil. To be eaten with cucumber/onion/scallion salad, below. Sweet Cucumber Salad 1 cup peeled, sliced cucumbers Arrange cucumber, onion, and pepper in layers in serving bowl. Mix vinegar, sugar, salt, and hot water together, stirring until sugar is dissolved. Pour liquid over cucumbers, chill and serve. Taster's note: This was the biggest surprise of all -- I dipped the little burgers in it, and added some to the Nam Sod, too, before Joe pretty much stole the rest of it, eating it like soup. Next time, we'll double the liquid so the rest of us can have some.
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September 16
Even if the party starts with the day's first game at 1, you can still thread some skewers or toothpicks. Head for the grocery store and buy:. 3/4 lb Italian Prosciutto di Parma You may already have: Cut the melon in half and remove the seeds. Using a melon baller, scoop up the melon into small balls. Take a small strip of prosciutto and wrap it around a melon ball. Pierce through with a toothpick and add a piece of mozzarella if desired. Repeat for all melon balls. Arrange on a platter. Makes about 30 pieces. Note: I love melon, so I'd probably buy two for 30 pieces. -- Elise Bauer, Simply Recipes
Categories: Pork
Tailgating
2 large onions, diced Sauté onions in oil over medium high heat in large saucepan until translucent, about three minutes. Add tomato paste, chili powder, cocoa powder, and cumin, and cook until mixture caramelizes to a dark brown, about ten minutes. Stir in carrots, celery and jalapeños and stir to coat. Add crushed tomatoes and beans. Stir in tomato juice to your preferred consistency. Simmer for at least an hour, but only up to two hours. Preheat broiler. Stir Mozzarella and Monterey Jack cheese into chili and top with shredded Cheddar. Broil until cheese is bubbly, about four minutes. From 3-A-Day of Dairy
Categories: Chili
September 15
1/2 pound each lean ground beef and chorizo sausage (or use 1 pound beef and omit sausage) Crumble beef into a 1 1/2 -quart casserole. Remove casings from sausage, cut into small pieces, and add to beef. Cover with a lid or wax paper. Microwave on high for 2 minutes. Drain off fat. Add large chopped onion and stir, bringing cooked meat to inside of casserole. Microwave, covered, on high for 3 minutes. Drain off fat and sprinkle to taste with salt, pepper, and hot pepper seasoning. Spread out beans on a rimmed 10-inch plate. Top with meat mixture. Sprinkle with diced chili pepper and cheese. Microwave, uncovered, on medium for 4 to 5 minutes or until heated through. Drizzle with taco sauce. Top with avocado mix, defrosted, sour cream, green onions, olives, and chili peppers. Tuck some tortilla chips around the edges of the bean mixture to make a petaled flower effect. Place remaining tortilla chips in a basket to pass at the table. Serve immediately. Scoop up with tortilla chips; keep platter hot on an electric warming tray, if desired. Makes 4 to 6 servings. -- Florence Archambault of Newport
Categories: Nibbles
Grilled Tuna and Peppers with Caper Vinaigrette Prepare gas grill for cooking over direct high heat. Cut peppers lengthwise into quarters, discarding stems and seeds. Trim ends so that quarters lie flat. Sprinkle tuna all over with 1 teaspoon salt and 1/2 teaspoon pepper. Cook tuna and peppers on lightly oiled grill rack, turning over once, until tuna is pink only in the center and peppers are just tender, 4 to 6 minutes total (peppers may take longer than tuna). Transfer tuna and peppers as cooked to a serving plate. While tuna cooks, whisk together lemon juice, mustard and remaining 1/4 teaspoon salt and 1/2 teaspoon pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in capers and parsley. Serve tuna topped with peppers and caper vinaigrette. • Rating on 1-5 scale: Taste: 5; Preparation: 5 -- Epicurious via the Indy Star.
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September 14
My colleague Donna McGarry recommends this chicken wing recipe from Frank's RedHot sauce. You can make these Buffalo-style or use regular hot sauce mixed with butter. "You bake them on high, they get crispy and all the fat burns off," she says. 2 1/2 lbs. chicken wing pieces Bake wings in foil-lined pan at 500 degrees on lowest oven rack for 20 to 25 minutes until crispy, turning once. Toss wings in Buffalo Wing Sauce. Tip: You may substitute 1/2 cup Frank's RedHot Sauce mixed with 1/3 cup melted butter for the Buffalo Wing Sauce. Alternate Cooking Directions: Deep-fry at 375°F for 10 minutes.
Categories: Chicken wings
Spicy Bloody Mary Balls Cherry tomatoes Blanch the tomatoes by dropping them into boiling water until the skin puckers. Remove the tomatoes and pull the skin off. Allow them to cool. At the Tailgate: Alternatively, you can season the vodka prior to soaking the tomatoes, then provide some Old Bay for dipping. From johnnyroadtrip
Bill Cox, Collierville, sent in a drink recipe that he routinely serves during University of Mississippi games: 1 (32-ounce) can tomato juice Blend and serve. Bloody Mary Martinis 1 medium-sized piece fresh horseradish, peeled and julienned Place horseradish and peppercorns in vodka bottle; seal; chill at least 24 hours. Purée tomatoes; drain with fine-mesh sieve; discard pulp. Add celery salt. Fill a shaker with ice; add 2 oz vodka (not peppercorns or horseradish), 1 oz tomato puree; shake. Strain into martini glass. Garnish with celery stalk. Serves 4. A review at Epicurious offers a last-minute version: "Exceptional! To be fast, I used Grey Goose Vodka and tomato juice, and added in seasonings for a bloody mary in the glass- a new summer favorite! I am sure the original would have more depth of flavor, but this is a tasty shortcut." -- Chef Neal Fraser at Grace Restaurant in Los Angeles.Self Magazine, July 2006, via Epicurious
Categories: Cocktails
Tailgating
September 13
Sunday night's 8:15 p.m. kickoff leaves tons of tailgating time at Gillette Stadium for the season's first parking-lot party. From Fox Sports' The Tailgating Handbook: The Gear, The Food, The Stadiums, here's a checklist of what to bring. (Bring more ice than you think you'll need. You'll need it all.)
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2 large tomatoes (about 1 pound), peeled, seeded and finely diced* Combine tomatoes, peppers, carrot, corn, fine-chopped cilantro and parsley, jalapeno, lemon juice, salt and pepper. Refrigerate 1 hour. Spoon into a serving bowl. Right before serving, add the avocado and taste for seasoning. Garnish with cilantro leaves. The salsa may be prepared up to 4 hours ahead without the addition of the avocado, covered well and kept in the refrigerator. Makes about 4 cups. *To peel a tomato: Dip into boiling water about 15 seconds, drain and run under cold water. Slip off skin.
Categories: Dips & Salsa
I guess I expected it to be a lot of pretty-boy announcer recipes but instead I found a one-stop sourcebook that includes everything they need to throw a tailgate party. The Fox Sports Tailgating Handbook (Globe Pequot, $16.95), by Stephen Linn, includes a handful of recipes but there’s a lot more stuff in this book. There are Top 5 lists for the best grills, smokers, coolers, chairs, and tailgate toys. There’s a page dedicated to each NFL and NCAA Division I-A team, complete with detailed team information, venue options, local rules, and tips on which parking lots have to be staked out the night before. “Tailgating is a part of our social fabric,” writes Linn. “There is a communal passion among tailgaters. It’s hard to explain to people who haven’t experienced it, but once you’ve tailgated you tend to want to go back again. And again…” One of the recipes comes from the chief nutritionist of Jenny Craig. Lisa Talamini said that you eliminate a lot of fat cooking pork tenderloin on the grill instead of ribs. MARGARITA PORK KEBABS Combine margarita mix, coriander and garlic. Place pork cubes in heavy plastic bag; pour marinade over to cover. Marinate for at least 30 minutes. Blend together the butter, lime juice, sugar and parsley. Set aside. Thread pork cubes onto skewers, alternating with pieces of corn and pepper. (If using bamboo skewers, soak in the ice in your cooler for 20 minutes before using so you won’t have a fire.) Grill and baste with the butter mixture, turning frequently. They should cook in 15 to 20 minutes. Serves 4.
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The caramelized onions trump any dehydrated onion dip. Pan-Fried Onion Dip Cut the onions in half, and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions) Heat the butter and oil in a large sauté pan on medium heat. Add the onions, cayenne, salt and pepper and sauté for 10 minutes. Reduce heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized. Allow the onions to cool. Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Note: Make this the night before. It needs to sit in the fridge for the flavors to develop. If you don't want onion strings, chops the cooked onions into small pieces before added to the cheese/mayonnaise mixture. -- From The Barefoot Contessa Cookbook By Ina Garten
Categories: Dips & Salsa
MEATBALL SLIDERS *Sold in the Asian foods section of some supermarkets and at Asian markets. Mix all meats, panko, 1/2 cup water, 6 tablespoons cheese, egg, egg yolk, 1/4 cup parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper in large bowl. Form into eighteen 2-inch-meatballs. Heat vegetable oil in large skillet over medium-high heat. Working in batches, fry meatballs until brown all over. Transfer to plate. Pour off drippings from skillet. Reduce heat to medium. Add olive oil to skillet. Add onion, garlic, basil, and fennel seeds. Sauté until onion begins to brown, about 5 minutes. Add all tomatoes with juices. Bring to boil, scraping up browned bits. Reduce heat to low, cover with lid slightly ajar, and simmer, stirring occasionally, about 30 minutes. Puree sauce in processor until almost smooth. Return to same skillet. Add meatballs. Cover with lid slightly ajar and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes longer. DO AHEAD: Can be made 1 day ahead. Cover; chill. Place arugula leaves on bottom of each roll, if desired. Top each with 1 meatball. Drizzle meatballs with some of sauce and sprinkle with remaining 2 tablespoons parsley and 2 tablespoons. cheese. Cover with tops of rolls. Serves 6. The recipe comes via Bon Appetit, September 2007 but it is originally from chef Joey Campanaro at his West Village restaurant The Little Owl, in New York Magazine last February, which also includes his recipe for homemade garlic buns. Chicken Fried Gourmet blogged the making of these meatballburgers last month, modified by substituting baby spinach for the arugula, skipping the onion and running out of fresh parsley. You can follow along with the photojournalism at the bottom of this blog post: Little Owl's Meatball Sliders
Categories: Beef
Sandwiches
INSTANT SANGRIA In a tall glass, combine the lime juice and sugar. Mix well. Fill the glass almost full with ice, then pour the wine over it. Stir well. If desired, garnish with lime wedges or mint. -- Associated Press
Categories: Cocktails
September 12
Grilled Salmon with Cherry Tomato-Basil Relish For the relish:
To make the relish: Cut the tomatoes in half if they're small, or in quarters if they're large. In a wooden bowl and using a pestle, mash the garlic and salt to a paste, then stir in the vinegar. Whisk in the oil, then add the tomatoes and basil, gently tossing everything together. Set aside. Prepare a hot fire in a charcoal grill. Season the fish with sea salt and pepper. Oil the grill rack well and lightly brush the fish with oil. Grill the fish, turning halfway through the cooking process, for a total of 8-10 minutes per inch of thickness, or until slightly charred on the edges and still slightly translucent in the center. Serve with the relish. Makes 4 servings. -- Associated Press
Roasting vegetables at high temperatures is great technique for bringing out deep, sweet flavors in produce by sealing in juices and caramelizing their natural sugars. But taking it one step further by broiling and actually charring them not only gives you those deep sweet flavors, it also imparts a savory smoky dimension. The eggplant flesh breaks down into a creamy puree that can be scooped out with a spoon and used in dips and spreads. The rich, creamy texture coats pasta well as in this recipe for rotini with smoky eggplant and red pepper sauce. ROTINI WITH SMOKY EGGPLANT AND RED PEPPER SAUCE Preheat a broiler. Line a baking sheet with foil. Place eggplant halves, cut-side down, in the center of the baking sheet. With a small sharp knife, prick through the skin of each half in several places. Arrange the peppers, cut-side down, around the eggplant.
Broil the vegetables until the pepper skins have blackened, about 20 minutes. Transfer the peppers to a plate and cover with plastic wrap. Set aside for 10 minutes to loosen the skins. Meanwhile, return the eggplant to the broiler and cook until the skin has blackened and the flesh is completely softened, about another 10 minutes. While the vegetables cook, bring a large saucepan of lightly salted water to a boil. Cook the pasta according to package directions. Meanwhile, in a large bowl, combine the olive oil, parsley, lemon juice and garlic. When the eggplant is done, let it cool slightly then use a large spoon to scrape the flesh from the skin and onto a cutting board. Chop the flesh to a chunky consistency and transfer to the bowl with the lemon juice and garlic mixture. Stir well. Peel and discard the blackened skin from the cooled red peppers. Coarsely chop the peppers and add them to the eggplant mixture. Drain the pasta, add it to the sauce and toss thoroughly to coat. Season with salt and black pepper. -- Associated Press
When the Patriots play the San Diego Chargers Sunday night, I’ll be thinking about my visits to that wonderful city that’s so close to the border of Mexico. And what a pastry. This long tube of fried dough was served warm and every groove was covered in cinnamon sugar. It wasn’t heavy like the fried dough saucers served at carnivals but delicate and airy. I could go for one right now. But a what a treat it would be to enjoy them in my own living room for a Sunday night game. This recipe serves six but I say triple it to keep the kids at bay so you can savor every bite. CHURROS Prepare to fry the churros by heating 1 to 1 1/2 inches oil in a deep pan to 360 degrees. To make churro dough, heat water, butter and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from the heat. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture. Spoon mixture into a piping tube with large star tip. (See photo below.) Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Mix the sugar and cinnamon. Roll churros in the cinnamon sugar. Serve with Chocolate Dunking Sauce.
Place the chocolate and half of the milk in a pan and heat on low. When the chocolate has melted, dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about 5 minutes. Add extra cornstarch if it does not start to thicken after 5 minutes. Remove and whisk smooth. Pour and serve in cups for dipping churros. Serves 6. From FoodNetwork.com and a Melting Pot episode on Latin Street Food
Categories:
September 11
Tampa Bay, Fla.,, food blogger and modern Asian cooking teacher Jaden Hair tosses out How to Turn Cheap “Choice” Steaks into Gucci “Prime” Steaks. She offers the techique, the science and the experimental results of four months of steak twice a week. The secret: Massively salt your steaks 1 hour before grilling. We need to try this, see if it works. Any volunteers?
wrote, Mine wasn't too salty at all, and I don't add salt to many things I cook. I was afraid of it being salty, so I... Read the rest, write another... Categories: Beef Tailgating September 10
Here’s an interesting recipe created by barbecue expert Chris Lilly on behalf of Kingsford Charcoal. As this dish cooks on the grill, the sweet barbecue sauce in the beans caramelizes to form a black and red crust while the red pepper softens. HICKORY BROWN SUGAR BAKED BEANS In a small frying pan, sauté onion and bacon for 3-5 minutes. Add garlic and sauté an additional 30 seconds. Drain bacon grease from mixture. Combine contents of frying pan with all remaining baked bean ingredients into a large bow and mix well. With a paring knife, cut a circle around the top edge of each bell pepper. The top of each pepper should then lift off like a lid. Remove pepper core, veins, and seeds and discard. Wrap a doubled sheet of aluminum foil around the outside of each pepper leaving the top of the peppers uncovered. Fill each pepper with 3/4 cup baked bean mix. Preheat charcoal grill to 400 degrees. Place peppers on the grill uncovered and cook for 45 minutes. Remove pepper from the grill, unwrap the foil, and serve. Serves 8.
Read the rest, write another... Categories: Sides Tailgating September 9
The photo shows strawberries and peaches, but use what you like, what's ripe. Dead easy: As a guide to proportions, one cup of semisweet chocolate chips will coat about a dozen normal-size strawberries. Use a double boiler or microwave chocolate till it melts, about two minutes, stirring two or three times. Don't burn it or it will be runny. Dip fruit pieces halfway in chocolate and chill them on foil in the fridge for no more than a half-hour. At this point you can double-dip if you like a thick coating, and chill again, or serve them. Eat them all Sunday. The cut fruits don't keep well. Baking 911's chocolate strawberry page goes deep with tips and more complex recipes for the chocolate dip.
Categories: Desserts
September 8
At the last minute, my husband was invited to a Patriots game last year. None of his companions had time to get together all the stuff for a proper tailgate with grill and food so I offered to do something simple. I sliced the top off the bread and put a thin layer of mustard on the bottom. Then I basically layered the cold cuts on the whole loaf. You want layers two slices thick of each meat and one layer of the cheese. I restored the top of the bread and wrapped it tight with Freeze-Tite, my favorite plastic wrap for securing anything. I sent a sturdy knife in the back for the men to cut the giant sandwich as they wished. They loved it. With fresh bread and cured meat, you can’t go wrong, at home or away. Venda Ravioli, 265 Atwells Avenue in Providence, is open till 6 this evening and reopens at 8:30 a.m. on Sunday. I don't know the hours of your neares well-stocked deli/bakery. -- sheila
Categories: Sandwiches
Tailgating
The New England Patriots play the New York Jets at Giants Stadium at 1 p.m. Sunday. Will you help us build this collection of Patriots fans' recipes? It's easy: (Clunky, but easy. We'll try to modernize this process as the season goes on.) 1. Photograph what you make for Sunday's game before the bunch tears into it. 2. If they loved it, email the recipe to the link on the envelope icon at the end of this post (and tell us where the recipe came from). If it's awful or if folks just shrug, skip it this week. There will be other games.
No photo? Send a great recipe anyway. Just click the comments link at the end of this post, and paste it in. Give a name, a good email address. (We'll use it only if we need more info about the recipe, and won't publish your address.) Click Submit. So, what are you making -- or buying -- Sunday? Beer counts, for starters.
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September 7
With the Patriots away this Sunday in New York, we can cook something nice at home that might be too much trouble at the parking lot. Here’s an elegant recipe from the Certified Angus Beef folks. I like the idea of the mini burgers because they are so easy to eat in a few bites.
Marinate Portobello mushrooms in balsamic vinegar and oil for 10 minutes and grill until just done; slice into thin strips. Season ground chuck with salt and pepper, and portion into 2-ounce patties. Grill to 160 degrees internal temperature. Top with cheese and close grill to melt cheese slightly. Place patty on bottom bun and top with tomato, mushrooms, lettuce, red pepper and bun top. Serves 4
Categories: Beef
Sandwiches
September 6
In my kitchen, that's cooked shrimp in oil and vinegar with a few extras. Shrimp Vinaigrette Toss together onion, vinegar, oregano, and 1 teaspoon salt in a shallow glass or ceramic dish. Simmer oil, bay leaves, garlic, and peppercorns in a small saucepan 10 minutes, then let stand until ready to use. Add shrimp to a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water), then remove from heat and let stand, uncovered, until just cooked through, about 5 minutes. Drain well, then stir into onion mixture along with oil mixture. Chill shrimp in escabeche, covered when cool, stirring occasionally, at least 12 hours. Discard bay leaves and serve shrimp cold or at room temperature. Cooks' note: Shrimp in escabeche can be chilled up to 2 days. Recipe from Gourmet, September 2007 at Epicurious; photo by Roland Bello
Categories: Seafood
A market research firm - NPD Group- tallied how many times a year Americans around the country eat frozen pizza. Midwesterners do it 22 times a year. That’s almost twice a month for those living in Iowa, Kansas, Minnesota, Missouri, Nebraska and North and South Dakota. What are they thinking? Apparently they don’t have enough great pizzerias to visit so they are stuck eating something that tastes like cardboard. New Englanders, I’m proud to say, are at the bottom of the frozen-pizza-eater list,only having it an average of 6 times a year. We do not have to buy frozen with all the great pizza makers we have here. If you are craving a pizza for when the Patriots head to Giants Stadium to play the Jets on Sunday, here are three great spots to try. On Plainfield Pike you’ll find Neo Pizza, 2244 Plainfield Pike, Cranston, (401) 942-4636, and try the Gian. It’s made with a signature thin crispy crust, a blend of three cheeses - mozzarella, Cheddar and Parmesan - pancetta, spinach, olive oil and fresh garlic. The bacony fragrance is delicate and spicy, and so beautifully balanced by the scent of the garlic and other herbs. Pancetta is an Italian bacon cured with salt and spices, but not smoked, so it lends a ton of flavor without overwhelming everything else. The three-cheese blend is mild, which works nicely. The spinach adds a pleasant texture. The garlic and oil provide a light base for all this goodness.
The Big Cheese & Pub, 606 Reservoir Ave., Cranston, (401) 467-8210, www.menusmenusmenus.com, is an institution which makes its own dough daily, including whole wheat. The choices include gourmet pizzas and the original. I favor an Original Pizza with pepperoni. It has just-enough sauce, the mild and creamy Cheddar blend of cheese, the spicy pepperoni and the crisp crust. The large pie is sliced to create four triangle corners with lots of dough, the wedge pieces we fight over in our house. But the Mediterranean gourmet pizza is mighty fine too. It’s a Greek topping pizza with chopped tomato, spinach, feta, Cheddar and sauce. The crust is thinner on that pizza and the vegetables dominate for a healthy alternative. On Federal Hill in Providence, you’ll find something totally different at Bob n Timmy’s Grille, 32 Spruce St., Providence, 453-2221. Their wood-grilled pizzas as thin as sin and the cheese blends, including gorgonzola, are amazing. Clams, veggies, arugula, chicken – take your pick. It’s all good. These are gourmet pizzas to-go. Curious about where the rest of the nation falls in the frozen pizza consumption survey, here are the rest of the numbers: East North Central (Wisconsin, Illinois, Michigan, Indiana and Ohio) — 16 times; South Atlantic (Maryland, West Virginia, Virginia, Delaware, North and South Carolina, Georgia and Florida) — 15 times; Mountain (Montana, Idaho, Wyoming, Nevada, Utah, Colorado, Arizona and New Mexico) — 13 times; Pacific (Washington, Oregon and California) — 12 times; East South Central (Kentucky, Tennessee, Mississippi and Alabama) — 11 times; West South Central (Oklahoma, Arkansas, Texas and Louisiana) — 10 times and North Atlantic (New York, Pennsylvania and N.J.) — 8 times.
Flavorful and simple. Charcoal-Grilled Chicken Wings With Lemon And Pepper Thinly slice lemons and slightly flatten unpeeled garlic. Using a mortar and pestle, crack the peppercorns. Toss chicken wings with olive oil in a shallow dish and mix in lemon slices, garlic and pepper. Marinate in refrigerator for 4 to 5 hours, turning five or six times. Prepare a medium-hot wood charcoal fire. With a sharp paring knife, make a small horizontal cut in the skin of the large muscle of each wing, about halfway between the joints. Work the tips of each small part of the wings firmly into the incisions. Pat the wings free of excess marinade and salt them lightly. Put wings on the grill with cut sides up and baste lightly with the marinade. Grill wings for 4 minutes, then turn them and baste again. Grill for 3 to 4 minutes, then check for doneness by pressing the fleshy part of the wings lightly with a finger. Wings are done when the flesh is firm yet springy. Remove to a rack to cool, or serve hot. Serves 6. - From Alice Waters' Chez Panisse Menu Cookbook ($16.95, Random House)
Categories: Chicken wings
Tailgating
2 lb. asparagus, trimmed, peeled Blanch the asparagus and drain it on paper towels. Arrange the spears in a shallow serving dish and sprinkle with the minced shallot. Place the garlic and salt in a small bowl, and mash them together with the back of a spoon until the mixture forms a paste. Stir in the mustard and lemon juice. Whisk in the oil, vinegar, and pepper. Spoon this dressing over the asparagus. Garnish the asparagus with alternating bands of chopped egg white, parsley, and egg yolk. Chill thoroughly before serving. Serves 4. (Feel free to multiply this recipe.)
Categories: Veggies
I'm making this for the season opener, since it's too hot to cook. I have some cold chicken, so I broke the recipe up to accommodate starting with either raw or cooked breasts, or the equivalent whole parboiled chickens. Cold Curried Chicken Salad If you need to cook the chicken*: 1/2 c. thinly sliced celery In large bowl, combine cooked chicken, sliced celery, apple, green pepper and grated onion. In small bowl, combine mayonnaise, cream, curry powder, 1/2 teaspoon salt and white pepper. Mix well. Add to chicken mixture. Toss lightly to combine. Refrigerate until serving time, at least 1 hour. Spoon salad onto large platter. Garnish. Serve with finger rolls. Makes 6 to 8 servings.
In 4 quart kettle, combine chicken breasts, carrot, cut up celery, sliced onion, black peppers, 1 1/2 teaspoons salt, bay leaf and the boiling water. Bring to boiling; reduce heat and simmer covered for about 30 minutes or until chicken is tender. Remove chicken from broth. Cool then refrigerate until well chilled. (Refrigerate broth for use another time.) Remove and discard skin from chicken; cut meat from bones in large pieces. Proceed with cold chicken instructions.
½ cup mayonnaise In a bowl, cream together the mayonnaise, sour cream, and softened cream cheese until smooth. Add the chopped sun-dried tomatoes, minced garlic, chopped basil and salt and pepper to taste. Blend well and chill. Serve with pita, crackers, or veggies such as roasted asparagus, endive leaves, zucchini, bell peppers, fennel and radicchio.
Categories: Dips & Salsa
Baked Quahaugs Shuck quahaugs, keeping the shells. (My husband bought an oyster knife for this.) Clean them well and then pat dry. Cut them into small bite-sized pieces. Crush and puree the garlic. Mix well with the quahaugs and wine and sprinkle with chives and pepper. Fill the empty shells. Sprinkle bread crumbs on top and drizzle with butter. Bake at 400 degrees for 10 to 15 minutes. Serve with a lemon wedge. From epicurean.com The Rhode Island Sea Grant Quahog Fact Sheet by By Eleanor Ely has just about everything you'd ever want to know about these large clams. Here's an excerpt that may help with this recipe: ...Once you get the quahogs home, rinse them in cold water to remove sand and discard any that have opened (they are either dead or dying). They will keep up to a week in the refrigerator if they are unopened and laid on their sides.
September 5
To quickly and easily peel peaches, dip in boiling water 30 seconds, then plunge into ice water. Preheat oven to 350 degrees. Spray an 8-inch square baking dish with nonstick spray coating. Place peaches, raspberries, granulated sugar, 1/4 cup brown sugar and 1 tablespoon flour in mixing bowl. Allow to stand 5 minutes and gently stir. Resist the temptation to add more flour; a finished crumble should be nice and juicy. Spoon into baking dish. Combine remaining 1/4 cup brown sugar, 1/4 cup flour and oats. Stir to blend. Using fingers or two knives, cut butter into mixture until butter pieces are pea size. Sprinkle over peaches. Bake 40 to 50 minutes. Serve warm. Per serving: 280 calories (26 percent from fat), 8 grams total fat (5 grams saturated), 21 milligrams cholesterol, 51 grams carbohydrates, 3 grams protein, 83 milligrams sodium, 5 grams dietary fiber. Makes 6 servings Recipe developed for The Kansas City Star by professional home economists Kathryn Moore and Roxanne Wyss.
Categories: Desserts
1 large tomato, diced Combine all ingredients in small mixing bowl. Mixing well until sugar is dissolved. Cover and refrigerate. Makes 4 servings From Jamie & Bobby Deen, The Deen Brothers Cookbook at ABC's Good Morning America Recipes.
Categories: Dips & Salsa
6 ½ inch boneless pork chops, center cut Place the pork chops in a large non-metal dish. Whisk together the 6 tablespoons oil, the orange zest, orange juice, ginger root, hot sauce, salt and pepper to taste; pour over the pork chops. Cover and marinate in the refrigerator for 30 to 60 minutes. Remove from refrigerator and bring to room temperature -- approximately 45 minutes. Prepare grill to temp of 350 degrees -- medium high heat. Grill about 7 minutes per side. Makes 6 servings From Jamie & Bobby Deen, The Deen Brothers Cookbook at ABC's Good Morning America Recipes.
Categories: Pork
Tailgating
I asked Gail Ciampa to get this recipe for me two years ago after she raved about one she had at Newport's Castle Hill Inn. I also modified it, as you'll see.
Over ice in a mixing glass, mix the following: 1 1/2 ounces Smirnoff Vanilla Vodka Shake well, strain into a martini glass and garnish with a lime wheel. I would like to try this with real key-lime juice, rather than Rose's. (Of course, since I am a wimpy drinker -- I drink light beer over ice -- I will experiment with ways to water this down.) Update: Lemonade tames it considerably. Balance the sweetness with more key lime juice.
Categories: Cocktails
1 whole kielbasa sausage, slice it into 1-inch chunks Take a full stick of kielbasa (I use the lite variety) and . Put in a sauce pan with jellied cranberry sauce (store bought variety is fine). Cook on low-to-medium heat until the cranberry sauce is melted. Serve with toothpicks. Yummy! From reporter Laura Meade Kirk
Categories: Retro
Cut up the cheese and add your favorite salsa sauce. Microwave on half-power for three or four minutes. Stir. Microwave again for one minute on high power or until cheese is completely melted. Serve hot with tortilla chips. Quick and easy. From reporter Laura Meade Kirk; photo from Kraft Foods.
Categories: Retro
From reporter Laura Meade Kirk English Muffin Cheddar Bacon Treats Preheat broiler. Top with a triangle of cheddar cheese, about 1/8 inch thick, and a small piece of bacon, about 1 inch long. Put them on a cookie tray. Throw them under the broiler until bacon crisps and cheese melts. Yield: 48 bite-size triangles They’ll disappear within seconds of putting them out for consumption – they’re that good! My kids also love them for breakfast!
Categories: Nibbles
(Can be eaten as a stew or as a dip for tortilla chips) Mexicali Chicken Stew Use half the taco seasoning to coat the chicken chunks. From reporter Paul Parker.
September 4
6 cups cold water Bring 2 cups of water to a boil in a small saucepan. Add ginger and honey. Cover pan and remove from heat. Let mixture steep 30 minutes. Strain the mixture through a sieve into a 2-quart pitcher, pressing on the solids with the back of a spoon. Stir in remaining 4 cups of water, lemon juice and orange juice. Cool to room temperature. Cover and refrigerate until thoroughly chilled, about 2 hours. Pour over ice and serve. Serves 4-6. From ESPN GameDay Gourmet. by Pableaux Johnson
Categories: Beverages
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Serve with tortilla chips.
For the salmon:
3. Attach the photo to the email and send it off. Let us know what to call you, and what town you're from, so we can credit you.
GRILLED MINI BURGERS
Gourmet and Epicurious call this "Shrimp in Escabeche" -- escabeche, they write, "refers to placing already cooked seafood into a marinade." 
A delicious low-carb and light alternative to heavily breaded Stuffies. Feel free to double or triple this recipe for a crowd. You could also use smaller clams -- steamers or little necks -- if you have a willing and tireless shucker. If you do, this recipe is a cinch.
5 cups peeled, pitted and thickly sliced ripe peaches
Rim a martini glass with lime juice, dip in crushed graham crackers
Velveeta cheese, the small package (8 ounces or so?) or a four-inch slice from the big bar 
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