Week 14: Sweet Onion Tarts, Weasel Stew and Fruit and Phyllo Sandwiches.

The Patriots beat the Redskins 34 to 27, bringing their record to 10-3.  Although there were several records set, I never really got into the game.  

Perhaps it was because I was at a baby shower.  

That’s right, a baby shower.  I was shocked to learn that not all females consider relevant athletic match ups before planning social engagements.  Not only that, but I was the only one there who was sneaking peeks at their phone to watch the ESPN gamecast!  Not that the baby clothes and toys weren’t cute.  I love baby booties.....but I love the Patriots more.  Luckily, the Mom-to-Be set a rapid present-opening pace and I was able to get in a good 2 to 3 hours of baby envy and catch the second half of the game. 

Check out these handmade wool shoes, they are too cute! They are by Etsy user pink2blue, found here: http://www.etsy.com/people/pink2blue

Back to those records.  As previously discussed, the single-season TD reception by a TE record that Gronk had shared with Gates and Davis now belongs to him alone. Welker had 7 receptions to reach 100 this season and his 4th season in a row with 100+ receptions.  The Patriots won in Washington for the first time ever, and Rex Grossman apparently threw his 4th interception in the Red Zone this year which ties him for the league lead in that category.  (ESPN Stats & Information) 

I have to be honest, as of last week I still wasn’t sure what I was going to make for the Washington Game.  I knew they were known for Sweet Onions, but just about everything else revolved around Shellfish, which is strictly forbidden at ChezOB.  To start we had Sweet Onion and Tomato Tarts.

Sweet Onion and Tomato Tarts

Ingredients:
1 Sweet Onion, caramelized
½ Box Frozen Phyllo Pastry, thawed
2 Tomatoes, sliced
4-6 Slices Prosciutto, crisped and drained
2 oz Crumbled Herbed Feta

Directions:
1. Preheat oven to 400.  Unfold Phyllo and cut into 9 equal squares. Place squares on a parchment lined baking sheet.
2. Place 1 slice of tomato on each square.  Top with Onions, then Feta.  Bake 15 minutes.
3. Remove from Pan and sprinkle with crisped Prosciutto.

Somehow, the gods must have blessed me because I came across this hysterical article by Dave McKenna of the Washington City Paper.

http://www.washingtoncitypaper.com/articles/40063/the-cranky-redskins-fans-guide-to-dan-snyder

(Above picture by floppingout.com)

I've never felt so bad for Redskins fans.  They might be worse off than even Raiders fans.  As a main dish we went with Weasel Stew based on this excerpt:

Weasel Stew: Menu item at the Princess Restaurant in Frostburg, Md., conceived in 2000 after the Redskins broke their training-camp lease with the local college. Jack Kent Cooke and Maryland lawmakers had worked out a 10-year, $331,000-per-year deal, designed to bring tourist dollars to western Maryland, as part of the agreement that brought the Redskins to Prince George’s County. Shortly after buying the team, Snyder defaulted on the deal so he could hold training camp at Redskins Park, where he charged $10 admission and $10 parking. In 2001, Snyder paid the school $750,000 to settle the matter. The school used the money to establish an endowment named for Cooke.

I cannot recall where I got this recipe for Weasel (Beef) Stew, but it’s a ChezOB favorite.  I popped this in the crockpot before the Baby Shower and it was ready to eat when we came home.

Weasel Stew

Ingredients:

1.5 Lb Beef Stew Meat
3 Medium Potatoes, peeled and cubed
3 Cups Beef Broth
2 Canw (11 ½ oz) V8
2 Celery Ribs, Chopped
3 Medium Carrots, chopped
1 Medium Sweet Onion, chopped
3 Bay leaves
½ teaspoon Sea Salt
½ teaspoon dried Thyme
¾ teaspoon Chili Powder
½ teaspoon Pepper
2 Tablespoons Cornstarch
1 Tablespoon Cold Water
½ Cup Frozen Corn

½ Cup Frozen Peas  

Directions:

1. In a 3 quart slow cooker, combine first 12 ingredients.  Cover and cook on low for 7-8 hours or until meat is tender.  Discard Bay leaves.
2. In a small bowl, combine the cornstarch and water until smooth.  Stir into stew.  Add corn and peas.  Cover and cook on high for 30 minutes or until thickened.

For Dessert we used the other half of the Phyllo to make Fruit and Phyllo Sandwiches.  The idea came from another one of McKenna’s excerpts:

Vanilla: Flavor of ice cream that Snyder left to thaw in defensive coordinator Mike Nolan’s office TWICE in one season to let the coach know the owner felt his schemes were simplistic, or vanilla. John Feinstein wrote that Snyder’s second delivery, after a loss to Dallas, consisted of “three giant canisters of melting 31 Flavors ice cream” and a note that said “I do not like vanilla.”

Fruit and Phyllo Sandwiches

Ingredients:
Assorted Fruit, rinsed and macerated
½ Box Frozen Phyllo Puff Pastry, thawed
4 Scoops Vanilla Ice Cream
2 Tablespoons Chocolate Sauce, warmed

Directions:
1. Preheat oven to 400.  Unfold the Phyllo and slice into 6 equal pieces.  Place pieces on parchment lined paper and bake for 15-20 minutes.
2. Remove and slice each puff in half like you would a sub roll.
3. Place opened puff on a place and fill with 2 scoops of Ice Cream and 2 Tablespoons fruit.  Close puff drizzle with chocolate sauce.  Serve immediately.

Happy Cooking!