Tuesday, November 1, 2011

Week 8: Snow and Snow

Sunday was not Funday this week.  For those of you not in the Northeast or perhaps hiding under a rock, as of Sunday morning 600,000+ people in New England were out of power.  Including me.

The night before we had been at Jeff Kuchar’s house for his annual Halloween Party. Jessie made some fantastic food and Kuchar decorated the living room as Dexter’s Kill Room, complete with plastic sheets and pictures of all his guests.   As usual, the costumes were hysterical.  We had Toad from Mario Kart, Pocahontas, Captain Jack, The Commodore, Amy Winehouse, Dexter, A Killer Bee, some Vamps, Humpty Dumpty’s, a Skunk, 2 Black Swans, The cast of Alice in Wonderland and my personal fave: Lt Dangle from Reno 911.  

Waking up, we figured that the news must have over exaggerated about the storm.  Kuchar only had about 4 inches and the power never even flickered.
We were so wrong.  Apparently only Kuchar’s house was untainted by the storm.  My friend Hillary lives 2 miles down the road and was out of power for 2 full days!  

Since I had no oven, microwave or hot water, this week’s menu was no longer an option.  Instead I got really creative and made Dan and I baked potatoes and bacon bits on the grill.  Genius, right?  Apparently not.  Dan looked at it and then asked me to change so we could go out to eat.  Then I think there was a football game but my brain seems to have blocked out what I assume is a painful memory.  

Here is something I could have made.  You know, if I had power.

Hoagie Dip

  • ½ medium Onion, diced
  • ½ head of Lettuce, shredded
  • ¼ Lb Salami (Thick Slices)
  • ¼ Lb Smoked Turkey (Thick Slices)
  • ¼ Lb Hot Capicola (Thick Slices)
  • ¼ Lb Provolone (Thick Slices)
  • ¼ Lb Prosciutto (Thick Slices)
  • ½ Cup Banana Peppers
  • ½ Cup Mayo
  • 1 teaspoon Oregano
  • 1/4 teaspoon Crushed Red Pepper
  • 1 large Tomato, diced
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 ½ teaspoons Dried Basil
  • Italian bread
  • Salt and Pepper
  • **¼ teaspoon Cayenne Pepper (optional)
1. Chop veggies, meat and cheese into bite sized pieces.
2. In a separate bowl, combine mayo, oregano, red pepper and EVOO until well mixed.
3. In a large dish, combine everything but the bread.  Chill for 1 hour.
Can be served with small pieces of baguette on the side or in a bread bowl.

Chicken Parm Burgers

  • 2 (3 oz) square Ciabatta rolls
  • 1 Garlic Clove, halved
  • ½ Lb Ground Chicken
  • ⅓ Cup low sodium marinara sauce, plus 2 more Tbsp, divided
  • ½ teaspoon fresh Chopped Rosemary
  • ½ teaspoon Fresh Chopped Thyme
  • ¼ teaspoon Crushed Red Pepper
  • ⅛ teaspoon Salt
  • ⅛ teaspoon Pepper
  • cooking spray
  • ¼ cup shredded Mozzarella
  • 8 basil leaves
  • ½ Cup Italian Breadcrumbs
1 Preheat Broiler
2. Cut rolls in half.  Place bread, cut side up, on cookie sheet.  Broil for 3 mins or until lightly browned. Rub with side with slice of garlic.  Set aside
3. Preheat oven to 375
4. Combine chicken, ⅓ C marinara, rosemary, thyme, red pepper, salt and pepper.  Divide into 2 portions, shaping each into a ¼ inch thick patty.  Heat on ovenproof skillet over MH.  Coat with cooking spray.  Add Pattys.  Cook for 3 mins.  Turn then place the pan in the oven.  Bake for 20 mins.  Top each patty with 2 Tbsp cheese.  Bake 1 minute.
5. Layer bottom half of each rolls with 2 basil leaves, 1 patty, 1 Tbsp Marinara, 2 basil leaves, and top roll.

Happy Cooking!

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