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

Ingredients:

• 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)

Directions:
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

Ingredients:

• 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

Directions:
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!

Week 7: Baby Back Ribs and Pumpkin Mania

Dan and I spent this Saturday picking out pumpkins, carving jack-o-lanterns and making Pumpkin Seeds.  I had the better pumpkin.  I had the better pattern.  And in the daylight, I had the better jack-o-lantern. 

Then, darkness descended on Quinapoxet Avenue. 

 Literally. 

When lit up, his jack-o-lantern kicked my jack-o-lantern’s ass!  How did he know it would look like that!?!?!?!  Friggin’ Engineers.

Pumpkin Seeds

Ingredients:

• 2 Cups Raw Pumpkin Seeds
• ½ teaspoon Salt
• ¼  teaspoon Seasoned Salt
• ¼ teaspoon Garlic Salt
• 2 teaspoons Worcestershire Sauce
• 2 Tablespoons Butter, melted

Directions:
1. In a medium bowl, combine all ingredients and mix well.  Spread on a parchment lined baking pan and cook 1 hour at 275, stirring every 15 minutes.

Dan asked for homemade ribs this week since I was sick last Sunday during the Dallas game. These need to be started the day before, but they are well worth the extra preparation. You can make this with pre-made BBQ sauce or use the Zesty homemade version below!

Zesty BBQ Sauce

Ingredients:

• 2 Cups Ketchup
• 2 Cups Tomato Sauce
• 1 ½ Cups Brown Sugar
• 1 ¼ Cups Red Wine Vinegar
• ½ Cup Molasses
• 2 Tablespoons Butter
• 3 Tablespoons Liquid Smoke
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• ½ teaspoon Chili Powder
• 1 teaspoon Paprika
• 1 teaspoon Celery Salt
• ½ teaspoon Cinnamon
• ½ teaspoon Cayenne Pepper
• 1 teaspoon Salt
• 1 teaspoon Pepper

Directions:
1. Combine wet ingredients in a large saucepan.  Add spices and bring to a boil.  Reduce heat and simmer for 1 hour.

Oven Baby Back Ribs

Ingredients:

• 2 Racks Baby Back Ribs
• 8 Tablespoons Light Brown Sugar
• 2 Tablespoons Salt
• 1 Tablespoon Chili Powder
• ½ teaspoon Cayenne
• ½ teaspoon Smoked Paprika
• ½ teaspoon Old Bay
• ½ teaspoon Thyme
• ½ teaspoon Onion Powder
• ½ teaspoon Garlic Powder
• 2 Cups BBQ Sauce

Directions:
1. Combine dry ingredients and rub into Ribs.  
2. Create a large foil packet and place Ribs inside.  Refrigerate 8-48 hours.
3. Preheat oven to 250.  Leaving the Ribs in the foil packet, bake 3 hours.
4. Remove Ribs from foil and place on foil lined pan.  Increase temperature to 300 and bake for 1 hour, basting with BBQ Sauce every 10-15 minutes.
5. Broil for 5 minutes just until sauce in bubbly and charred.
Serve with extra sauce on the side.

Happy Cooking!

Week 5: Sloppy Joes for Sloppy Jets

Okay.  I was wrong.  I can admit it.  Or rather, I have had to admit it several times since the end of this game.

I don’t particularly care for BenJarvus Green-Ellis.  I don’t know why.  Maybe it’s because he has so many names.  Or maybe it’s because I think “The Law Firm” is a pretty dumbass nickname.  Maybe I don’t even have what some people would refer to as “a sane reason.”  Some things just are.

136 yards and 2 rushing touchdowns later, I am eating crow.  Lots and lots of it. 

I guess he is okay. 

In honor of Sexy Rexy and the Jets, we are making Sloppy Joes!  New York isn’t exactly known for Sloppy Joes - but New Jersey is.  They are also known for “Disco Fries.”  I, and most everyone I know, refer to these as Poutine or Gravy Fries, but leave it to New Jersey to come up with the most ridiculous colloquialisms.  Since I already blogged about fries once, just scroll down to that recipe, add Mozzarella and Gravy, and Voila! Disco Fries.  

Sloppy Joes

Ingredients:

• ¾ Lb Ground Beef
• ¼ Cup Onion, diced
• ¼ Cup Green Pepper, diced
• ½ teaspoon Garlic Powder
• ¾ Cup Ketchup
• 3 Tablespoons Brown Sugar
• 1 Tablespoon Worcestershire
• Salt and Pepper
• Potato Rolls

Directions:
1. Brown Meat, Onion and Peppers in a pan.
2. Add the rest.  Simmer 20 minutes before serving on Potato Rolls.

Happy Cooking!

Week 4: Spinach and Artichoke Dip, Goat Cheese Phyllo Cups and Stuffed Serranos

Holy Rusted Metal Batman!  Brady is back.  For those of you who missed this very factual and high-brow article by Barstool Sports, Brady cut his hair!  

http://boston.barstoolsports.com/around-barstool/no-more-fucking-around-brady-cuts-his-hair/?cb=6eb6f

Obviously his hair stylist has the magic touch.  I have a sneaking suspicion the same stylist also did Wilfork’s hair this week, but I can’t prove it.   

While we are on the subject of things I can’t prove, I heard Arrested Development is coming back for 10 episodes and a movie.  I love you, Bluth Family.  You make me seem so normal. More than that - you make my family seem sane!  (well, ...almost)  I don’t know why this took so long.  Jeffrey Tambor is a comic genius and Jason Bateman is hysterical as long as Jennifer Aniston isn’t within a 50 mile radius.  I swear if she somehow nabs a guest spot and ruins this for me, I will erase all my DVR’ed episodes of Friends.

Stuffed Serranos
These are only mildly spicy.  If you want more of a kick, I would suggest using Hot Sausage, exchanging the Parmesan for Pepper Jack or adding a few dashes of Cayenne.

Ingredients:

• 1 Lb Sweet Sausage
• 8 oz Cream Cheese, softened
• 1 C shredded Parmesan
• 2 Shallots
• 10 Hot Peppers (Serranos, Poblanos or Jalepenos)
• EVOO

Directions:
1. Preheat oven to 425 degrees.
2. Wash, Halve, De-Stem and De-Seed the Serranos.  Set aside.
3. In a Saute pan, heat oil and cook shallots 3-5 minutes or until translucent.  Remove from pan and set aside.
4. Saute Sausage until done.  Drain and set aside.
5. In a large bowl, combine Shallots, Sausage, Cream Cheese, and Parmesan.  Mix well.  Stuff approximately 1-2 Tbsp of Sausage mixture into each pepper half.
6. Arrange Peppers on a parchment lined pan and bake 30 minutes until they the Sausage is browned on top and the Peppers are cooked through.
*Serve with Ranch or Sour Cream for dipping.

Goat Cheese Phyllo Cups
This recipe was made for me less than 2 weeks ago by my friends Eric and Erica Lesperance.  I loved it so much I had to make it again this soon and with only minor changes.

Ingredients:

• 2 packages Mini Phyllo Cups (30 total)
• 4 oz Pancetta, diced
• ⅔ C Light Cream
• 2 Egg Yolks
• ⅛ tsp Black Pepper
• ½ tsp Garlic Salt
• ¼ tsp Garlic Powder
• ¼ tsp Cayenne Pepper
• ¼ tsp Seasoned Salt
• 4 oz Goat Cheese, crumbled
• 1 C Green Onion, diced

Directions:
1. Preheat oven to 350 and arrange Mini Phyllo cups on a parchment lined pan.
2. In a small pan, saute Pancetta.  Drain on paper towels and set aside.
3. In a bowl, whisk together Cream, Eggs, Pepper, Garlic Salt, Garlic Powder, Cayenne and Seasoned Salt.  Blend in Pancetta, Goat Cheese and Green Onion.
4. Fill each Phyllo cup and bake 15-20 minutes until the cups are browned and the eggs have set.

Baked Spinach and Artichoke Dip
Ingredients:

• 8 oz Cream Cheese, softened
• ¼ C Mayo
• ½ C Grated Parmesan
• 1 Tbsp Minced Garlic
• 1 tsp Dried Basil
• ½ tsp Garlic Powder
• Salt and Pepper to taste
• 14 oz Artichoke Hearts, drained and Chopped
• 1 pkg Frozen Chopped Spinach, thawed and drained
• ½ C Shredded Mozzerella
• 10 Flour Tortillas
• EVOO
• Sea Salt

Directions:
1. Preheat oven to 350.
2. Mix together Cream Cheese, Mayo, Parmesan, Minced Garlic, Garlic Powder, Salt and Pepper.  Gently stir in Artichokes and Spinach.
3. Transfer mixture to a lightly greased baking dish and top with Mozzarella.  Bake 25 minutes or until bubbly.
4. While the dip is baking, stack and cut the Tortillas into fourths.  On a small plate, pour 2-3 Tbsp of EVOO and season with Salt and Pepper.  Using a brush, apply seasoned oil to Tortillas sparingly.  Arrange the tortillas onto a foil or parchment lined pan and bake 3-5 minutes per side or until lightly browned.  Sprinkle with sea salt while warm and serve immediately.

Next Week: Look forward to a guest post by Dan!
Happy Cooking!

Week 3: Pizza and Dip

I blame Giselle. And OchoCinco.  His game is non-existent, why couldn’t she marry him if she was going to ruin someone?

I am not even going to discuss the game, other than to say we played Buffalo, Wes Welker is still the man, and  we made Margherita Pizza, Buffalo Wings and Reuben Dip.  

Margherita Pizza
Ingredients:

• Fresh Mozzarella, sliced
• Pizza Dough
• Marinara Sauce
• Fresh Basil, diced

Directions:
1. Preheat oven according to Pizza Dough directions.
2. Using a spoon, spread Marinara sauce on dough.  Layer with Mozzarella and diced Basil.  
3. Cook according to directions.

Baked Reuben Dip
Ingredients:

• 2/3 pound thinly sliced corned beef
• 3/4 cup light cream cheese
• 3/4 cup shredded Swiss cheese
• 3/4 cup sauerkraut, drained
• 1/4 cup light sour cream
• 2 tablespoons ketchup
• 3 tablespoons spicy brown mustard
• salt and pepper, to taste
• marble rye, to serve
• 
  

Directions:
1. Preheat oven to 375.  Combine all ingredients in a large bowl
2. Spread in a lightly greased baking dish and cook for 30 minutes.
3. Serve with Marble Rye.

Happy Cooking!