FOOD

Interview with Chef Felisha Wild ~ Pumpkin Sparkle Cookies Recipe

Interview with Chef Felisha Wild ~ Pumpkin Sparkle Cookies Recipe

When did your love of cooking begin?

My love of food began at a very young age. My parents separated when I was around 7-8 years old and I remember coming home from school and wanting something to eat. I started cooking small items and the casserole was one of the first things I learned how to make. Back in the 70’s mixed flavor fruit mixes were not as plentiful as they are now and I would mix different flavors of cool-aid with lemonade or orange juice that would get my mother upset. I also ruined a few pots and pans as I learned how to control heat. Who inspired you? One of my greatest inspirations was when I lived in Germany. Aubrey was a co-worker that taught me how to stir fry properly and to make egg rolls from scratch. He had lived in New York City and learned his technique from a few of the restaurants in China Town there. From there many people have been my inspiration. I’ve been fortunate to have many great teachers show me little tidbits of the culinary trade. Today I get to interact with many wonderful people from the amateur cook to the hard-working chefs in their restaurants. They are all inspiring to me in so many ways.

What is your favorite method of food preparation and why?

I’m not sure if I have a favorite method as they all have their place in food preparation. I will say that I love the economy of how Asian food is made and the resulting flavors. I do a lot of stir-fries at home as well as making steamed buns and dumplings. I also love raw food and working with the different properties of ingredients to come up with something just a little different.

Is there a region or culture whose culinary style you prefer? Why? 

I love Asian food!! Whether it is different provences of China, Japan, Korean, Thai, Indonesian, etc… I love the flavor combinations and how each of the preparations are accomplished. I also love raw vegan fare. Raw Vegan food is getting to the very essence of fresh produce and nutrition. I even spend time in a raw food restaurant in Illinois once in a while because I love how healthy and wholesome this type of food is.

What is your favorite main course recipe?

With food, I don’t have that many favorites. I love well-prepared food and I try to keep myself open to surprises of all sorts. Eating is an emotional connection for me and some times I gravitate toward comfort food that reminds me of certain periods in my life. My best friend owns a Chinese restaurant and some of my best memories are in the kitchen eating there after hours. I miss those times immensely.

What’s in your ultimate dessert?

As far as desserts go, I’m a pie person rather than a cake person. A peach pie made from fresh peaches with a scoop of vanilla ice cream on the side can be an amazingly meditative experience for me.

What tips do you have for budding chefs who are new to social media?

My advice to people dipping their toes into the social media pool is to be fun and gracious. I have met some of the most amazing personalities on the planet through Twitter and Facebook. Social media is all about relationship building. I try to be diligent about answering questions when they are posed to me and to be helpful if I’m able. It is difficult sometimes when I can’t help because of distance or situation. Be passionate and different. There are so many people that offer similar advice, find your niche and have a great time doing it. Also, be consistent, every morning I get up and check twitter and Facebook, I usually say hello and even put out a quote or factoid of some sort. Even when I’m on vacation. I think that people appreciate the consistency of those acts and it gives me a reason to get up with a smile each morning.

We’re all about exploring new places, people & foods.  What’s on YOUR bucket list?

My bucket list is a long one. I really want to get to Heston Blumenthal’s restaurant “The Fat Duck” and eat a few different meals there. I also would love to spend a few years in Asia going from each little restaurant and cafe just to cook, taste, learn as much as I could in each country and Provence there. I would love to meet Jamie Oliver in person, his heart is in the right place and is helpful to so many people. Aside from that, I’m going to continue teaching, learning, and enjoying life no matter where life takes me. It has been quite a ride so far.

Pumpkin Sparkle Cookies (Recipe)

Ingredients

  • 1 cup shortening
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 Tablespoon vanilla extract
  • 2 cups pumpkin puree
  • 4 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup white chocolate chips
  • 1 1/2 cup fresh and firm blueberries

Directions

  1. Preheat the oven to 375 degrees Fahrenheit
  2. Place parchment paper on your cookie sheets.
  3. In a large bowl, cream together the shortening, granulated sugar, and brown sugar until smooth.
  4. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended.
  5. In another bowl sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg
  6. Add the flour into the pumpkin mixture ( this is a pretty stiff mix so I like to use my hands )
  7. Mix in the chocolate chips and blueberries and combine gently
  8. Drop by teaspoonfuls onto the prepared cookie sheets.
  9. Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown
  10. Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely
Chef Felisha’s PASSION is food! Writing about food, restaurant reviews, book reviews, recipes, teaching, and eating. Come get your inner foodie on. http://OurDailySalt.com/ http://twitter.com/cheffelisha http://ourdailysalt.com/events  
Toasted Coconut Cupcakes … a real palate teaser

Toasted Coconut Cupcakes … a real palate teaser


For coconut lovers, these cupcakes are a must. They are extra-moist and feature a strong shot of coconut flavor in every bite. RECIPE:

Toasted Coconut Cupcakes

Ingredients:

CAKE:

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2/3 cup softened unsalted butter
  • 1 ¾ cups sugar
  • 6 tablespoons baby food pears
  • ½ cup coconut milk and ¾ cup milk, combined

 BUTTERCREAM FROSTING:

  • 1 cup softened unsalted butter
  • 2 cups powdered sugar
  • 1 tablespoon coconut milk

 GARNISH:

  • ½ cup toasted coconut

Directions:

In a large bowl, beat the butter with an electric mixer until creamy, about 30 seconds.  Add sugar, and beat until combined. Add baby food in two additions, beating well after each addition.

In a medium bowl, stir together flour, baking powder, and salt. Add this dry mixture alternately with the milk mixture. Beat well after each addition. Begin and end with the dry mixture.

Pour the batter into lined muffin tins. Bake at 375 degrees for 15-22 minutes, or until a toothpick inserted in the center comes out clean.

Meanwhile, to create the buttercream frosting beat butter until creamy. Add the coconut milk and beat well. Add the powdered sugar in multiple additions.

Once the cupcakes have cooled, top with the buttercream frosting, and sprinkle the tops with toasted coconut. To toast the coconut, place an even layer of shredded coconut on a baking pan. Bake at 325 degrees for 10 minutes, tossing the coconut throughout baking time.

These delicious cupcakes are the creation of our very talented MidLife Road Trip intern and budding baker, Jessica Kemper. Jessica is enrolled at USF St. Petersburg, majoring in Journalism and Mass Communications.

Mango Crab Cakes Recipe with {VIDEO}

Mango Crab Cakes Recipe with {VIDEO}

Chef Jeremy Langlois of Latil’s Landing Restaurant shows us first hand how to make his famous Mango Crab Cakes.  If you ever visit the Houmas House Plantation and Gardens, you’ll definitely want to give these a try. Here’s the recipe from Chef Jeremy’s website.

Serves 4

Crab and Mango Cake with Chipotle Remoulade Sauce 

Ingredients

1/2 pound jumbo lump crabmeat
1/2 pound claw crabmeat
¼ cup diced red onions
¼ cup diced celery
¼ cup red bell pepper
½ cup diced mango
½ cup mayonnaise
¼ cup Creole mustard
¼ cup chopped parsley
Salt and pepper to taste
1 egg
1 cup bread crumbs
1 cup oil in a mixing bowl

Process

  • Combine all ingredients except bread crumbs and oil.
  • Blend carefully, being careful not to break the lumps of crabmeat.  Dust in enough bread crumbs to hold the mixture together and pick up most of the moisture.
  • Form the crab mixture into round patties, approximately one half inch thick and two and a half inches in diameter.
  • Coat the outside of each crab cake lightly with remaining bread crumbs and pan-fry on each side until golden brown.
  • Serve with Chipotle remoulade sauce.

Chipotle Remoulade Sauce

Ingredients

1 cups mayonnaise
¼ cup Creole mustard
½ tbsp lemon juice
2 tbsp chipotle paste

Process

  • Salt and black pepper to taste to make chipotle paste purée 1 can of chipotle peppers in a blender.
  • In a mixing bowl, combine all ingredients, whisking well to incorporate the seasonings.

 

Check out our other exciting adventures in  Baton Rouge: 
Houmas House Plantation and Gardens
Tailgating at LSU
Fan Boat Swamp Tour
Making Mango Crab Cakes
Midlife Road Trip Theme Song 
Jambalaya Jam

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Bacon Wrapped​, Chicken Stuffed Jalapeños

Bacon Wrapped​, Chicken Stuffed Jalapeños

Tailgating is one of my favorite things to do with Midlife Road Trip. There’s something about the smell of charcoal, lighter fluid, and grilled meat that just makes me happy. I am always amazed at the quality and creativity tailgaters are able to exhibit in preparing food in a parking lot or on the quad of a college campus. It’s as though there is a competition among some of the tailgaters as serious as anything that may take place on a football field. 

My brother has been hosting a tailgate party at the University of Alabama for the last few years. While he usually has much of the food catered, I always like to prepare something on-site. This year I am making Bacon-Wrapped, Chicken-Stuffed Jalapeños! I make these as a snack or side dish at home just about every time I fire up the grill. So far they have been a hit with everyone who has tried ’em and it is sure to be a hit with you and your guests.

Ingredients:

2 boneless, skinless chicken thighs (or breast … but when it comes to chicken, I’m a thigh guy)
8 Jumbo Jalapeños
8 slices of thick-cut bacon
1 package of cream cheese
salt
pepper
16 toothpicks

Directions:

  1. Cut the top and stem off of each jalapeño.
  2. Cut each jalapeño in half (vertically) and hollow out with a paring knife
  3. If you like heat, proceed to next step. If you don’t like heat, rinse any residual seeds out of each jalapeño.
  4. Use a jalapeño half as a template to cut a piece of chicken. Lightly salt and pepper the chicken then stuff into that half of the jalapeño.
  5. Fill the other half of the same jalapeño with cream cheese.
  6. Put the two halves together and wrap tightly with bacon – starting at the thick end.
  7. Stick a toothpick through the bacon on both halves of the jalapeño – one at the thick end and one at the small end.
  8. Set grill to medium heat.
  9. Place the wrapped jalapeños on the grill. 
  10. Monitor the grill closely as the bacon can easily catch fire as the bacon grease drips on to the coals or burners. 
  11. Turn about every 5 minutes for a total of about 20 minutes. 
  12. Use a meat thermometer to check the temperature of the chicken inside each jalapeño. When he temperature reaches 165 degrees, it’s done!
  13. Take a bite and know that there will be food like this in heaven.   

Prepping the jalapeños

Cut jalapeños in half lengthwise, clean out, stuff with chicken and cream cheese!

bacon wrapped jalapeños

Bacon Wrapped, Chicken Stuffed Jalapeños ready for the grill

meat thermometer

Use a meat thermometer to make sure chicken is done

I could honestly eat this every day. 

What’s your favorite way to cook chicken? 

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Celebrating National Dot Dog Day  #NationalHotDogDay

Celebrating National Dot Dog Day #NationalHotDogDay

Celebrating National Hot Dog Day

We’re celebrating National Hot Dog Day reminiscing our visit to Pink’s Hot Dogs! It’s definitely worthy of your culinary Bucket List.

Hollywood has a ‘must-see’ list too large to cover in a few days, but no visit would be complete without a stop at one of the most famous hot dog stands in the country.

What started as a wheeled pushcart during the height of the Great Depression in 1939, turned into a Hollywood landmark.   Noted, not only for its large variety of great ‘dogs’ but for its famous clientele, Pinks still sits at its original location of Melrose and La Brea.  Founded by Paul & Betty Pink, what began as a cart eventually became a small building, constructed in 1946 in the same spot the wagon occupied. They boast that the stand has remained essentially unchanged since then.

We stopped by on our trip down the Pacific Coast Highway to see what all the fuss was about.  With a menu of over 70 items,  you have your choice of toppings for your dog or burger.  From the original chili dog (mustard, chili & onions) or the Nacho chili cheese dog to their specialty items, named after some of their celebrity guests, you’re sure to find a combination of flavors you like.  Maybe you’d like the Ozzy Spicy dog or the Rosie O’Donnell Long Island dog or if you’re a more into cultural events, perhaps the L.A. Philharmonic Conductor Gustavo Dudamel dog is more your style (Try saying THAT three times, fast).
Whichever you prefer, you’ll find your order is ready before you know it and the toppings will be lava-like, flowing generously down the sides of your dog.  Plan on grabbing a knife and fork, unless you’ve had the foresight to bring a bib or change of clothes.  When you’re done devouring that monster dog, talk to some of the people there.  We did and found out that almost all have their favorites.  Most customers had tried a variety of dogs but had one particular order they loved most.

One young man told us he’d tried every dog on the menu. People travel from all over the country to taste this famous dog.

We met vacationers, people from southern California and some young surfers who’d driven all the way from Santa Barbara just to bring their friend to try her first Pink’s hotdog.  We found out even the girls bragged about how many hot dogs they’d eaten at Pinks.  According to them the best place to head after hitting the waves was right here.  The staff claims it’s not unusual to see a Rolls Royce or Limo at the curb to pick up an order for the passenger but all this notoriety hasn’t gone to the heads of those who work there.  They’ll go out of their way to make sure you have a great experience.  We were no exception, they welcomed us with open arms, er..buns.

Kick Up Your Cocktail Party with Craft Beer Cocktails and Pairings

Kick Up Your Cocktail Party with Craft Beer Cocktails and Pairings

Tired of the same old, same old?  Wings, Beer & pizza left you uninspired? Why not Kick Up Your Next Cocktail Party with Craft Beer Cocktails and Pairings. 

Ashley Rouston, a.k.a. The Beer Wench is well known amongst the craft beer community. She is a self-proclaimed craft beer evangelist and social media maven on a mission to advance the craft beer industry through education, inspiration, and advocacy. 
Beer Wench … Now, That’s an unusual career choice. How does one become a beer wench?

My story is just as unusual as the career sounds. Long story short, my background in food & beverage exposed me to the wonderful world of craft beer. When I left the restaurant biz for the crazy world of advertising and marketing, I felt a void and a desire to connect with my love for booze. A writer by trade, I remedied the situation by launching a beer blog. And seeing as how I worked for an extremely talented and creative agency, it was crucial for me to develop a brand for my venture. At the time, I was a ripe young 24-year-old, and wanted a brand that reflected my playful and quirky personality. So, late one February night in 2008, The Beer Wench was born!

Why beer and not wine?

Ah, therein lies the rub. I left out a few important details from the story above. Technically, it was wine that got me into beer. I started pursuing sommelier certification not too long after college graduation. I spent several years studying and working in wine, even worked for a brilliant Master Sommelier.

It is no secret that I originally wanted to write a wine blog. But intimidation got the best of me, so I fell back on my second love at the time, beer. Hasn’t stopped me from infiltrating the wine blogger community, though. I like to think of myself as an honorary wine blogger 😉

But when everything is all said and done, my stars were aligned the day I chose to blog about beer over wine. Never have regretted my choice, and haven’t looked back since.

These days, however, my actual title is “Director of Awesomeness” at Bison Brewing in Berkeley, CA. My responsibilities include everything from marketing to sales, PR, administrative work, event planning and even brewing (and then some). Can’t lie, I’ve got the best job in the world.

Pairings … Beer & Wings, Beer & pizza are common choices for beer pairings. What are some of your favorite pairings?

Gueze (spontaneously fermented Lambic from Belgium) and mussels definitely top the list.

Oysters and dry stouts are a classic, must-try pairing. Next time you are out, ask for a stout instead of champagne, it will blow your mind.

Bacon-wrapped figs stuffed with blue cheese paired with a barleywine is another awesome match.

I also love anything salty with IPA’s. Salt intensifies the citrus and floral nature of hops and relieves some of the bitterness. A great pairing is obviously cheese, but I also like sushi and shellfish with IPAs. By nature, anything from the sea is salt-forward.

Lastly, I love Saisons (Belgian farmhouse ale) with curries, especially Thai. The spicy dryness of the saison is a perfect match for the spicy richness of those sauces.

What does someone look for when selecting a beer to complement their meal?

Essentially, there are two things that need to be balanced in a food & beer pairing: weight and volume. Think of weight as being light to heavy, and volume as being soft to loud. Rich and fatty foods need more robust, higher alcohol beers. Lighter, fresh foods demand lighter styles of beer. When it comes to the intensity of flavors, or volume, strong food flavors need strong beer flavors and visa-Versa. Ideally, the pairing would heighten the flavors of both the dish and the beer, without competing with each other.

Example: Barleywine = heavy (big body and lots of booze) + intense (strong hop and malt profile), Blue Cheese = heavy + intense and together they are a perfect pairing.

Example 2: Berliner Weiss = light (lower alcohol, lighter malt) + light intensity (slightly acidic), Goat Cheese = lightweight + light intensity of flavor.

What’s your favorite recipe that incorporates beer?

Ooooh, this is tough. Any recipe that requires some sort of liquid (water, wine, broth, stock, etc…) can easily be prepared with beer as a substitute. Soups, stews, and chili all work well with beer as an ingredient.

There is something super magical about beer that makes it a fantastic tenderizer for meat — especially beef. Poaching fish in lighter styles of beer is also super tasty. And then there is always the good old beer battered anything (esp pickles!).

As for one of my most successful cooking with beer recipes has been a killer stout baked mac and cheese — sounds crazy, but it is amazing!

What is Beermixology?

In its most basic definition, beer mixology is the art and science of mixing cocktails that use beer as an ingredient.

Your signature “Beer” Cocktail is ….. Turbulence.

At a minimum, I knew that my signature drink would need to include Saison, my favorite style of beer, and Gin, my favorite spirit. When developing the recipe, I turned to one of my all-time favorite cocktails — The Aviation — for inspiration.

The Aviation traditionally consists of gin, lemon juice, maraschino liqueur, and creme de Violette (some recipes omit the creme de Violette, though). Garnish varies from lemon twist to cherry to star anise. In lieu of maraschino liqueur, I opted to use a Kriek — a sour cherry, spontaneously fermented Lambic style of beer that hails from Belgium. As a tribute to the friend that first introduced me to The Aviation cocktail, Ryan Magarian, who is a well-known mixologist and the co-founder of Aviation Gin, I chose to use Aviation Gin as the main gin for the recipe.

Turbulence

Ingredients

  • 1 1/2 oz. Aviation Gin
  • 1/4 oz. Creme de Violette
  • 1/4 oz. Lemon Juice
  • 1/2 oz. Kriek
  • 1 1/2 oz. Saison Dupont
  • Star Anise Garnish

Instructions

1.     Add gin, creme de violette + lemon juice in a shaker, shake vigorously 15 counts, strain into martini glass.
2.     Add kriek and saison, garnish with star anise.

When traveling, your favorite beer city is ? Why?

Yikes! This is a super hard question. My favorites include Chicago, San Francisco, San Diego, Portland, Denver, and NY. They all have thriving beer cultures and lots off amazing bars and breweries to offer. As for a favorite destination, lately, I have to say that it is Portland, OR. Per capita, Portland has more breweries than any other U.S. city — 2nd in the world. It doesn’t really matter where you go in Portland, just about every bar carries something local and craft. Even the strip clubs are infamous for having amazing beer selections! You can’t walk ten blocks in Portland without finding a great craft beer… it’s pretty amazing. Plus, they have some pretty amazing beer people there… and that is always important.

What’s trending for beer in 2012?  What’s next on the horizon?

The craft beer industry is one of the most innovative industries out there. We are constantly evolving, which is always exciting. Naturally, beer cocktails are a trend that I anticipate blowing up over the next year. The current trend towards barrel-aged beers is also at an all-time high. One of the biggest trends that I have noticed though, and expect only to grow, is collaboration beers. The craft beer industry is one of the only industries that I know of that partners with its competitors to co-produce products. It is something that truly makes us unique!

Downton Abbey: Pairing Wines with Television Shows

Downton Abbey: Pairing Wines with Television Shows

My wife is a huge fan of the PBS series, Downton Abbey. While I’ve been in the room with her while she watched it, I’ve never really paid attention to it. Since I am usually on my laptop tweeting or setting my fantasy football lineup, I would be hard pressed to name a single character in the show, much less expound on the plot.

I never thought of pairing a particular wine with a television show, but after sampling a couple of bottles of Downton Abbey wines, I can see myself one day binge-watching the series while sipping on these Bordeaux blends.

Downton Abbey Wine

The Downton Abbey Wine Collection features two blends: a “Blanc” white wine and a “Claret” red wine. Both retail for about $15 per bottle.

The Blanc is a blend of Muscadelle and Semillon from the northern Bordeaux region. It is fermented in stainless steel tanks and has a crisp, citrusy taste with hints of apricots and peaches. I enjoyed this bottle of Blanc with goat cheese and crackers but next time I’m pairing it with some crab legs or grilled seafood.

The Claret is a blend of Merlot, Cabernet Sauvignon, and Malbec from the eastern part of the Entre-Deux-Mers region of Bordeaux, France. The blend produces a medium-bodied wine with a flavor of blackberries, raspberries, and spice, with some faint floral tones. Though I thoroughly enjoyed the Claret with lamb chops, I think it would pair well with just about any critter you care to throw on the grill. Visit www.DowntonAbbeyWine.com for more information.

Which television shows would you pair with wine?

wine cork

Disclosure: I’m not a sommelier or even a wine snob. I’m just a regular guy who loves wine. I frequently participate in food and wine chats on Twitter where I share what I like and I learn from others what they like. From time to time winemakers and marketers will send me wine to review. If I like it, I’ll tweet about it and possibly even write a blog post about it. If I don’t, you’ll never see it mentioned. I am not paid to review wines. Wine is my only compensation.

French Feta Cheese Appetizer #NationalCheeseDay #Recipe

French Feta Cheese Appetizer #NationalCheeseDay #Recipe

The Beachcomber Cafe at Crystal Cove just off the Pacific Coast Highway in the Historic District of the Crystal Cove State Park is a throwback to yesteryear. Smack dab on the beach, sand in your shoes, the open air patio features breathtaking sunsets and fabulous food. The food is fantastic and you won’t find a better view of the Pacific Ocean,  Newport Coastline and Catalina Island anywhere!!  They shared with us their French Feta Appetizer recipe. We loved it and think you will too!!

French Feta Appetizer

Yield – 1 1/2lbs or 4 – 8oz servings

Ingredients

  • 1lb – Valbreso Feta Cheese or French style feta cheese
  • 1/2lb – Cream Cheese or Mascarpone cheese 
  • 1lb Roasted tomatoes
  • 2 – baguettes – sliced ¼” and toasted

Production:

Remove cheese from refrigerator and let sit until room temp.
In a table mixer with a paddle attachment, cream both cheeses together until incorporated.
Place in plastic container, cover and put back in refrigerator until use.

 

Plating:

  • In an oven proof 8-10oz dish (i.e. rarebit dish or crème brulèe oval dish) spoon in 6-8oz of cheese mixture.
  • In the oven, move a shelf to the highest point and set oven to broil.
  • After oven is pre-heated, place dish on a sheet pan, in the oven, under broiler and broil until cheese starts to bubble and brown slightly.
  • Carefully remove dish from oven and place on 12” round plate or dinner plate.
  • Top with roasted tomatoes and serve with small toast points or crackers.

 

What’s your favorite cheesy treat? 

OMG An Eight Pound Cheeseburger!

OMG An Eight Pound Cheeseburger!

We visited The Catch, just across from Angels Stadium in Anaheim, California where Rick witnessed the making of the famous “OMG Burger” – an enormous eight-pound cheeseburger! Check out the video below!

12 Bucket List Sandwiches and Where to Get Them

12 Bucket List Sandwiches and Where to Get Them

It’s no secret that we love to eat. In our travels, we’ve been blessed to experience some of the best food on the planet. We’ve compiled a list of 13 sandwiches that should be a part of your culinary Bucket List! We have pictures of most of these sandwiches; however, some sandwiches were devoured before we took out our cameras, so we borrowed photos from Yelp or Trip Advisor. It is important to note that this list is no particular order They all rank number one with us! 

1. Muffuletta

from Central Grocery in New Orleans, Louisiana. The famous Muffuletta sandwich consists of layers of meats, olive salad, and cheese on a loaf of round Sicilian sesame seed bread. Need we say more?

2. Ghetto Burger

from Ann’s Snack Bar in Atlanta, Georgia.  Miss Ann, the proprietor and sole employee of Ann’s Snack Bar, is Atlanta’s version of the Soup Nazi, She has very strict rules posted on the walls along with an article from the Wall Street Journal proclaiming her Ghetto Burger as the best burger in America! There’s always a wait but it’s always worth it.

Miss Ann assembles her famous Ghetto Burger consisting of two beef patties, cheese, caramelized onions, deep fried bacon!

3. Mallorca

from La Bombonera in Old San Juan, Puerto Rico. La Bombonera has been in operation in Old San Juan for over 100 years. As a breakfast sandwich, the mallorca is the best thing that’s ever passed our lips.

4. Ahi Burger

from Gott’s Roadside in St. Helena, California. A perfectly seared chunk of sushi grade ahi tuna with ginger wasabi mayo and Asian slaw on a toasted egg bun right in the heart of Napa county’s wine country.

Perfectly seared ahi tuna with ginger wasabi mayo and Asian slaw on a toasted egg bun

5. Pitts-Burger Cheese Steak

from Primanti Brothers in Pittsburgh, Pennsylvania. How can you not love a sandwich topped with coleslaw and french fries! 

6. The Ringer

from Guy’s Burger Joint aboard the Carnival, Sunshine cruise ship. We were so impressed with these cruise ship burgers that we asked them to let us shoot a video of how they are made.

7. Angels on Horseback Po-Boy

from Superior Seafood in New Orleans, Louisiana.  It’s no wonder that we always gain weight when we visit New Orleans. This bacon-wrapped fried oyster po-boy is worth every calorie.

8. Corned Beef Ruben

from Greenblatt’s Deli in Hollywood, California. We asked the locals and  they were right! This ruben ROCKS!

9. Pulled Pork BBQ Sandwich

from Payne’s Bar-B-Q in Memphis, Tennessee. There are a ton of awesome BBQ joints in Memphis, but when it comes to the BBQ sandwich, Payne’s pulled pork shoulder topped with mustard slaw is hard to beat.

10. The Hot Brown

from the historic Brown Hotel in Louisville, Kentucky. This open-faced turkey sandwich with bacon and Mornay sauce is a Louisville tradition with worldwide appeal!

The Hot Brown from the Brown Hotel in Louisville is worthy of any bucket list

11. Morenos’ Cuban Sandwich

from Morenos Cuba Cafe and Bar in Miami Beach, Florida. This is probably the best Cuban sandwich you can experience outside of Cuba. The secret to the sandwich is the mojo slow roasted pork which is the star of the sandwich’s other ingredients:  ham, Swiss cheese, Moreno’s sauce, pickles, and mustard. 

12. Sausage Sandwich

from the 900-year-old Historic Sausage Kitchen in Regensburg, Germany.  While on an excursion of Europe’s Christmas Markets with Viking Cruises, I waited in line for about 40 minutes, in freezing temperatures, while desparately needing to use the restroom to have a couple of these sandwiches. They were totally worth the wait and discomfort. 

If you have any recommendations for us try, let us know and when we’re in your ‘hood, we’ll check ‘em out.

What is the best sandwich you’ve devoured?

Bucket List Destination: Napa, California #DoNapa

Bucket List Destination: Napa, California #DoNapa

https://www.facebook.com/MidlifeRoadTrip/videos/10154818643888992/

When you think of Napa, California, you think of wine, as you most certainly should. Napa Valley produces some of the finest wines in the world. Every serious oenophile has a pilgrimage to Napa on his or her Bucket List. But even if you’re not really into wine, Downtown Napa offers a thriving food, and art scenes with plenty of opportunities for shopping, entertainment, and adventure. Throw in a well-developed riverfront, some cool architecture, free parking, and pedestrian-friendly terrain, Napa is easily one of my favorite Bucket List destinations!

(Special thanks to the Downtown Napa Association for hosting me on my most recent trip. You can see some of my social media posts from the trip by following the #DoNapa hashtag.)

Food 

Napa is rapidly moving into the upper echelon of foodie destinations. And with the Culinary Institute of American in it’s backyard, that should really come as no surprise. Restaurants like the Michelin starred La Toque, Iron Chef Morimoto’s Morimoto Napa, Oenotri, and The CIA at Copia have really helped put Napa on the world culinary map. The Oxbow Public Market has over 20 vendors, a wide variety of food offerings, and even has a taproom for the Fieldwork Brewing Company. Gott’s Roadside is a local favorite that serves everything from burgers with sweet potato fries to ahi tuna tacos! As a southerner, one of my personal favorites is Bounty Hunter Wine Bar and Smokin’ BBQ where you can chow down on some great BBQ while sipping wine or bourbon in the presence of stuffed animal heads. 

BBQ Platter from Bounty Hunter

Art 

One of my favorite things about Napa is the city’s love and appreciation for art! In addition to shops and galleries that showcase works of local artists, the city sponsors the Napa Art Walk which takes you on a journey to see an impressive array of sculptures throughout the city. This short video is just a sampling of the art encountered around town on my last visit.

Shopping

Personally, I’m not much of a shopper, but my wife loves to shop and sees it as her personal patriotic duty to jump-start the economy all by herself. Downtown Napa has over 60 boutiques and specialty shops which are sure to keep her busy while I explore the downtown tasting rooms and the Napa General Store with it’s generous stock of wine art and wine paraphernalia. I’d be remiss if I didn’t mention that the store is a pretty darn good place to eat breakfast or lunch as well.

Crafts made from wine barrels at the Napa General Store

Entertainment 

The Uptown Theater and SILO’s are a couple of places where you can catch live musical performances. But on this trip, I experienced a music and food pairing at Blue Note Napa. A concert/show by the incredible flamenco gypsy jazz group, Barrio Manouche, paired perfectly some scrumptious Spanish tostada thingies that the chef prepared just for that night’s show! I may or may not have had a decadent “PB&J” Peanut Butter Mousse with Strawberry Compote and Black Sesame Crumble for dessert. (Maybe if I deny it, the calories won’t count:) 

Barrio Manouche performing at Blue Note Napa

Adventure

Napa has plenty to rouse your inner adventurous spirit.

  • Exploring Napa Valley in 100-year-old rail cars on the Napa Valley Wine Train always makes for a great outing.
  • Few things are more romantic than an early morning hot air balloon ride over the vineyards.
  • The Napa Valley Vine Trail is currently under construction and will be a 47-mile trail for walking, running, or biking once completed (which will be soon!!)  
  • The Napa River which runs right through town and provides plenty of opportunities for water activities like fly fishing and kayaking.

Here’s a time lapse video of my kayak adventure. It’s kinda shaky but you’ll still see a lot of cool stuff – including a race with some geese.   

Take a “gander” at on of the geese I was racing. (The geese won:)

The winner of Rick vs. Goose

Wine

Of course, wine reigns supreme in Napa. Once upon a time driving out to the various wineries to sample wines was the Napa tourist thing to do. You can still do that but if you intend to visit several wineries, it’s probably not a good idea to do a lot of tasting unless you do a lot of spitting or unless you have a designated driver. Staying in Downtown Napa offers a great solution as there are over 20 tasting rooms that you can enjoy, all within easy walking distance. You can purchase a Downtown Wine Tasting Card for $15 that allows you to experience 12 of the tasting rooms for 1/2 price! On this trip, I particularly enjoyed the Vintner’s Collective tasting room. My favorite new (to me) wine from this trip was a 2014 Walala Pinot Noir from Whetstone Wine Cellars.  

Charcuterie and wine from Whetstone Wine Cellars

What are your favorite things to experience in Napa? 

 

Five Life Lessons Learned from Julia Child

Five Life Lessons Learned from Julia Child

The only real stumbling block is fear of failure. In cooking, you’ve got to have a what-the-hell attitude.”  ~ Julia Child

You know you’ve made a huge contribution to the culinary world when your entire kitchen is assembled in the Smithsonian for all to enjoy.  Every pot, pan, knife, and appliance is just as it was in Julia Childs kitchen.

Julia taught millions over the years through her cooking shows and cookbooks. While I am no French chef,  growing up I watched hour after hour of The French Chef on PBS before cooking shows were ever in vogue. I don’t know how much of it was Julia’s influence but I love to eat, to cook, to collect and read cookbooks, meet my favorite chefs and to take pictures of food. Quirky I know. Here are five life lessons learned from Julia Child.

1) Follow your passion and the rest will fall into place.

Julia began The French Chef television series when she was 51. She was big, over 6′ tall, with a warbly voice and would be referred to as a handsome woman rather than pretty. It didn’t matter. She had a deep-rooted passion, charisma, charm and a uniqueness that made her stand out and draw you in. She was one hell of a French chef and the first woman to win an Emmy award for an educational program.

2) Life happens and you’re going to get burned so just move on.

Just because something doesn’t turn out like it was supposed to doesn’t mean it’s the end of the world. Souffle’s flop, omelets crumble and life continues.

3) Go BIG or go home.

Don’t shy away from your vision. Julia Child’s 734-page,  3-lb. Mastering the Art of French Cooking cookbook manuscript was rejected by the original publisher because of its size. The book went on to become a bestselling cookbook for five straight years.

4) Be True to who you are.

Julia had her critics among them were those who thought there was way too much fat in French cooking. Julia’s motto was to eat in moderation. “I would rather eat one tablespoon of chocolate russe cake than three bowls of Jell-O”

5) Find your niche.

You can’t be all things to all people. Do what you do well and do it for those who get it. Julia said  “I think you have to decide who your audience is. If you don’t pick your audience, you’re lost because you’re not really talking to anybody. My audience is people who like to cook, who want to really learn how to do it.”

Share life lessons you’ve learned from a television celebrity!

Garlic Chicken Tortellini Alfredo

Garlic Chicken Tortellini Alfredo

Ingredients:

  • 1 packet boneless chicken breast (about 1.5 lbs) cut into chunks–seasoned (Salt/pepper/lemon pepper) 
  • 1-8 oz. cream cheese 
  • 1-stick salted butter 
  • 2-cups milk 6 oz. parmesan cheese 
  • 2 1/2 teaspoons granulated garlic 
  • 1 teaspoon chicken base 1 1/2 teaspoons Tabasco
  • 2 teaspoons finely chopped basil
  • 2-8.8oz bags of garlic/cheese tortellini

Directions

Put the water on to boil…boil the tortellini by the instructions 11 minutes, salt that water well.

Meanwhile, in the large skillet, a little butter and olive oil (okay, it’s NOT on the ingredient list), do a quick sear on the chunked chicken breast and remove, set aside.

Once you put the pasta in the boiling water, toss that stick of butter into a preheated skillet, add the creamed cheese, the chicken base, warm up a bit…add the milk, garlic, parmesan, Tabasco, some more pepper, and then whisk well to incorporate, bring to a boil and it will thicken quickly. You don’t need it TOO thick, it will continue to thicken. Add the chicken back, turn off the heat. The pasta should be done, drain and toss into the sauce and chicken–give a good stir and let sit for about 5 minutes with the heat off. Garnish with chopped basil. Serve.

Simply Fresh Guacamole Dip

Simply Fresh Guacamole Dip

We love healthy recipes that use fresh ingredients and are simple to make. Inspired from our travels to Mexico and to Mexican restaurants across the country, our  Simply Fresh Guacamole Dip recipe hits the mark all counts!

Ingredients:

– 1.5  Avocados, shelled, pitted and diced
– Juice of 1/2 of a lime
– 1 tsp fresh chopped cilantro
– 1 tbs of finely minced red onion
– 1/4 tsp of diced fresh jalapeno
– 1 tbs of diced tomato

Directions

Combine all ingredients in mortar and pestle or small mixing bowl, thoroughly mashing but leaving some chunks. Salt and pepper to taste.

What’s your favorite way to eat Guacamole?

Inspiration from Germany Rouladen and Dumplings

Inspiration from Germany Rouladen and Dumplings

Whenever I get ready for a MidLife Road Trip, I have a million and one things to do. One of the most important is to make sure my husband has everything he needs until I return. He works hard and has long days and always looks forward to coming home to dinner. So before I head out on the road, I make sure to stock the refrigerator with some of his favorite dishes. When we were first married he introduced me to his favorite meal, Rouladen and dumplings. His parents had immigrated here from Germany and this dinner was a staple in his home growing up. His mother was an excellent cook.

No matter how many miles away I am, I always leave dinner back home, cooked with love.

Rouladen

Ingredients:

6-8 thin sliced Beef top round

1lb thick cut bacon

2 sweet onions, chopped

3 garlic pickles, sliced thin

Dijon mustard

1 tablespoon Olive Oil

Garlic Powder

Salt and pepper to taste

Beef Stock or Broth

Instructions:

Flatten beef slices with a tenderizer mallet

Season meat with garlic powder, salt, and fresh ground pepper.

Spread a thin layer of mustard on top of each slice.

Fry chopped bacon almost until done. Add chopped onion to

bacon and cook until translucent.

Place pickle slices evenly on meat and cover with a layer of

onion and bacon mixture. Save bacon grease.

Roll up slices, tucking the ends in and securing with skewers or

wooden picks.

Heat skillet with bacon grease and a tablespoon of olive oil

Brown rouladen well on all sides and remove from skillet.

Add 1 1/2  cups of Beef stock stirring up browned bits.

Return rouladen to skillet, bring to simmer and cover.

Simmer for about 1 1/2 hours.

Remove rouladen and thicken gravy with 1-2 tbsp corn starch.

Guten Appetit!

Check out some of the other #SundaySupper recipes …

Strawberry Salsa 2-Ways

Strawberry Salsa 2-Ways

Winter is my favorite time of the year in Florida for a number of reasons, not least of which is strawberry season, which runs December through April. The plump red berries are nutritious and juicy and my family and I look forward to them every year. One of my favorite things to do is come up with different ways to serve strawberries throughout the season.

The two recipes below, one savory and the other is sweet, are easy to make, healthy and refreshing. They can be made in minutes, perfect for when that unexpected guest drops by, a flavorful super bowl party appetizer, delicious bites for an afternoon tea with the girls or simply enjoy as a healthy snack. You’re sure to enjoy strawberry salsa two ways. Did you know 8 medium strawberries equal your daily requirement of vitamin C? StrawberryField-950x634

What are your favorite ways to serve Florida strawberries?

                  

Recipe 1: Tropical Strawberry Salsastrawberry-tropical-950x712

Ingredients

  • 2 pints of fresh strawberries, cleaned, diced small
  • ¼ cup mango, diced small
  • ¼ cup kiwi, diced small
  •  ¼ cup papaya, diced small
  •  ¼ cup chopped mint
  • 1-tablespoon of honey
  • Juice of ½ lime
  • Plantain chips

Instructions:  Combine diced strawberries, mango, kiwi, and papaya in a bowl. Lightly toss together with mint, honey, and lime. Serve with plantain chips.

Recipe 2: Savory Strawberry Balsamic Salsa

strawberry-toast-950-712

Ingredients

  • 1 pint of fresh strawberries, cleaned, diced small
  • ¼ cup chopped basil
  • 2 tablespoons balsamic reduction
  • ½ shallot minced fine
  • Fresh ground black pepper to taste
  • Herbed Goat Cheese (room temperature)
  • 2 tablespoons coconut oil
  • Loaf of French, Italian or Cuban bread

Instructions: Combine with a light toss, diced strawberries, basil, and the balsamic reduction in a bowl.  Let mixture set for at least an hour or more so that flavors can meld together before serving. Preheat oven to 400 degrees.Slice bread into thin pieces and brush with coconut oil. Bake until lightly browned. Spread (cooled) bread slices with goat cheese, top with salsa and fresh ground pepper.

straw-smoothie-475-633

BREAKFAST BONUS: On a side note, I had about one cup of the tropical salsa left over. I put it in a blender with 1/4 cup of vanilla yogurt, 1/4 cup of plain coconut milk and a couple of ice cubes and Voila! It made an awesome smoothie!

Martina McBride’s Slow-Cooker Chicken Tikka Masala

Martina McBride’s Slow-Cooker Chicken Tikka Masala

I’ve been having a love affair with Indian food for years. When I received Martina McBride’s Martina’s Kitchen Mix cookbook I had to try her Slow-Cooker Chicken Tikka Masala recipe. I’ve never been to India but it’s high on my list to visit. Until I get there, Chicken Tikka Masala will have to do!

“One of the best meals I’ve had was with my band and crew at Bombay Brasserie in London. None of us knew much about Indian cuisine so we let the chef send out whatever he wanted. All the exotic flavors and aromas (and the flowing wine) made for a fabulous culinary adventure that we still talk about today. Chicken Tikka Masala is a favorite Indian dish of mine, so I was excited to learn to make an authentic version at home. This recipe may seem daunting, but it is actually simple to make. Serve this with naan, an Indian flatbread. (I buy it from a local Indian restaurant or grocery store.) ” Martina McBride 

Serves 6 to 8     Hands-on 30 minutes      Total 5 hours, 30 minutes, including 1 hour chilling

1 cup plain yogurt

1 tablespoon lemon juice

3 1⁄2 teaspoons ground cumin

1⁄4 to 1 teaspoon cayenne pepper

1 teaspoon ground cinnamon

1 teaspoon kosher salt

1 teaspoon black pepper

6 boneless, skinless chicken breasts (about 4 pounds)

1 tablespoon vegetable oil

1 medium onion, diced (1 cup)

2 garlic cloves, minced

1 tablespoon grated fresh ginger

1 (28-ounce) can diced tomatoes, undrained

1 (6-ounce) can tomato paste

3 1⁄2 teaspoons garam masala

1 tablespoon tikka paste

1 1⁄2 teaspoons chili powder

1 teaspoon dried coriander

1 cup heavy cream

2 tablespoons chopped fresh cilantro

6 cups cooked basmati rice

1. Stir together the yogurt, lemon juice, 2 teaspoons of the cumin, cayenne, cinnamon, salt, and pepper in a large bowl. Add the chicken; toss to coat completely with the marinade. Cover and place in the fridge at least 1 hour or overnight.

2. Preheat the broiler. Place the chicken on a lightly greased rack in a foil-lined broiler pan. Broil 5 inches from the heat for 5 minutes on each side.

3. Heat the oil in a skillet over medium-high. Add the onion, garlic, and ginger; sauté 1 minute. Transfer to a lightly greased 6-quart slow cooker. Stir in the diced tomatoes, tomato paste, 3 teaspoons of the garam masala, tikka paste, 1 teaspoon of
the cumin, 1 teaspoon of the chili powder, and coriander. Cut the broiled chicken into 2-inch pieces. Add to the slow cooker,  and stir to combine Cover; cook on HIGH 4 to 6 hours.

4. Before serving, stir in the remaining 1⁄2 teaspoon garam masala, 1⁄2 teaspoon cumin, and 1⁄2 teaspoon chili powder. Season with salt. Stir in the cream and fresh cilantro. Serve over rice.

Variation

Vegetarian Tikka Masala: Substitute 11⁄2 cups uncooked red lentils for the chicken, omitting marinating in yogurt and spices. Proceed with the recipe as directed, cooking on HIGH for 3 to 4 hours or LOW for 5 to 6 hours.

Recipe credit:

Excerpted from Martina’s Kitchen Mix by Martina McBride. Copyright © 2018 Oxmoor House. Reprinted with permission from TI Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

From the MidLife Road Trip Chef Series: Meet Chef Billy Parisi

From the MidLife Road Trip Chef Series: Meet Chef Billy Parisi

Meet Chef Billy Parisi
Chef turned video producer Billy Parisi is one of the true culinary media entrepreneurs branching out through the digital world. His recipe videos have accumulated over 7 million views across the web and he has been featured on television, radio, and print in various markets throughout the United States. He currently serves as the culinary voice for Heinen’s Fine Foods and is the in-house chef for Lowes Food Stores. With his fresh look and hip personality, Chef Billy Parisi puts his unique twist on everything culinary! Stay connected with Chef Billy Parisi on Facebook, Twitter,  and at www.BillyParisi.com

When did your love of cooking begin?

I suppose it goes far beyond me. My father was a cook and my mom was a waitress at a little restaurant in Detroit and that is how they met. We moved to Cleveland and then to St. Louis and there my dad became friends with Gerard, a restaurant owner, and I began washing dishes at the age of 13 in his restaurant.

Who inspired you?

Much like in Anthony Bourdain’s Kitchen Confidential, the chefs and cooks at Gerard’s were literally my heroes and I was so eager to learn from them all about the facets of cooking. From there I began to read cookbooks and magazines and it really blossomed from there. I watched a lot of Food Network back then as well, but there were no “Look at me Look at me” type of chefs. My favorite show was “Great Chefs, Great Cities.”

What is your favorite method of food preparation and why?

I’d have to go with braising on this. Sure it takes time, but you get the most flavor and the most tender protein possible.

Is there a region or culture whose culinary style you prefer? Why?

I believe that all cooking stems from some sort of French influence, but I literally like to cook everything. One day we may be rolling sushi and the next making paella.

What is your favorite main course recipe?

I am a real sucker for Duck Cassoulet. I come from a pretty big family and when comfort food with a twist of elegance is done well, then there is no style of cuisine I like better.

What’s in your ultimate dessert?

When in it’s respective season, I am real sucker for fresh fruit and the use of vanilla bean.

Including any person(s) living or deceased ~Who would be seated at your ‘fantasy’ dinner table?

This is funny to me and these answers may surprise you!  Jesus, My wife (who would probably not allow any women celebrities haha), Kanye West, Jaime Foxx, Thomas Keller, Tom Hanks and I hate to say it cause I think I have a man crush but Ryan Reynolds?

What tips do you have for budding chefs who are new to social media?

I believe it depends on what exactly they do for a living; Are they the chef of a restaurant, a chef in the media, an at-home cook, etc. Content is king and you better be able to share professionally produced niche video content in bulk. I am also a huge fan of being yourself, sharing your “Chef” world with the rest of us and most importantly RESPONDING TO THOSE WHO MENTION YOU. I mean isn’t that what social networking is all about? It’s a two-way street people, so all the A list celebrities if you really want to hear from your fans it wouldn’t hurt if just once a day you responded to your fans. Ok, I am done venting :-)

We’re all about exploring new places, people & foods.  What’s on YOUR bucket list?

Since the crazy college years are over I have become a SUPER boring person LOL! I will say I am constantly on the hunt for the best BBQ and the best pizza I can possibly find no matter where it is, so if you can help with this then I would be grateful. There are also several college football stadiums and professional baseball stadiums that I would love to visit and all the local fare that comes with those atmospheres!

RECIPES:

Lemon and Herb Roasted Flattened Chicken with Panzanella Salad

Chicken:
  • 1 flattened Chicken
  • 3 tablespoons of finely minced garlic
  • 2 tablespoons of minced fresh thyme
  • 2 tablespoons of minced fresh oregano
  • zest and juice of 1 lemon
  • 4 tablespoons of olive oil
  • Kosher salt and fresh cracked pepper to taste
Vinaigrette:
  • 3 tablespoons of finely diced shallots
  • 1/3 cup of white balsamic vinegar
  • 1 cup of olive oil
  • 2 tablespoons of grainy mustard
  • 2 tablespoons of honey
  • 3 tablespoons of chiffonade fresh basil
  • Kosher salt and fresh cracked pepper to taste
Salad:
  • 1 loaf of Artisan bread cut into 1″ thick slices
  • olive oil for coating
  • 3 cups of baby arugula
  • 2 tomatoes cut into wedges
  • 1/2 julienne sweet onion
  • 1/2 cup of fresh shaved parmesan cheese
  • Kosher salt and fresh cracked pepper to taste
Serves 4 to 6
 
Procedures:
  1. Chicken: Place the chicken in a deep pan and rub it down well with garlic, thyme, oregano, lemon juice, zest and olive oil.  Wrap the pan with cellophane and place in the refrigerator for 20 to 25 minutes.
  2. After the chicken is done marinating place on a hot grill skin side down and cook for 8 to 12 minutes.  Place ice cubes where there seems to be a lot of flames to help control charring.
  3. Cook the chicken until golden brown and cooked completely through.  To cook the legs longer simply push them to the center under the chicken breast to avoid over cooking.
  4. Vinaigrette: In a large bowl whisk together all ingredients and set aside.
  5. Salad: Using a pasty brush, brush each side of the bread with olive oil and place on the grill for 2 to 3 minutes on each side or until toasted.
  6. Once toasted, cut the bread into 1″ thick chunks.
  7. In a large bowl mix together bread, arugula, tomatoes, onions and 2 to 4 ounces of vinaigrette and mix thoroughly.   Season the salad with salt and pepper.
  8. To Plate: Separate the chicken breasts and thighs using a knife and garnish with fresh herbs and serve next to the panzanella salad.  

Roasted Rack of Lamb Persillade with Baby Buttered Potatoes:

Lamb:

  • one 5 bone rack of lamb
  • 8 ounces of unsalted butter
  • 4 tablespoons of finely minced fresh garlic
  • 1 finely minced shallot
  • 4 tablespoons of finely minced fresh thyme
  • 3/4 cup bread crumbs
  • Kosher salt and fresh cracked black pepper
Potatoes:
  • 5 to 7 fingerling potatoes
  • 5 to 7 baby red potatoes
  • 1 ounce of unsalted butter
  • 2 tablespoons of finely minced chives
  • Kosher salt and fresh cracked black pepper
Serves 2 to 3
 
Procedures:
  1. Lamb: Whip the butter until it becomes white and fuffy.  Add in garlic, shallots, thyme, salt and pepper and set aside.
  2. Season the lamb with salt and pepper and saute it in a medium-size saute pan on high heat until it is brown on all sides.
  3. Once caramelized place the lamb rack meat side up and generously spread 1/3 cup of the herb butter on the lamb and then sprinkle the bread crumbs on top of the butter.  Place the pan in the oven on 375° for 8 to 12 minutes.
  4. Potatoes: Place the potatoes in a large pot of boiling salted water and cook for 10 to 12 minutes.  Once cooked remove the potatoes and place them in a pan with chives, butter, salt and butter and mix to coat.
  5. To Plate: Slice the lamb and place around the buttered potatoes. 
Blackened No-Carb Fried Chicken

Blackened No-Carb Fried Chicken

As a southerner, I love fried chicken. The only problem is, I’m on a low-carb diet and the breading is carb city. Rather than giving in to temptation, I decided to engage in a little experimentation. After a few disastrous attempts, I finally hit on something that worked wonderfully as a substitute for traditional flour or cornmeal breading – Pork Rinds! 

Yes, pork rinds! During my low-carb adventure, pork rinds have satisfied my cravings for crunchiness. They’re like my no-carb potato chips or crackers. And now I use pork rinds to make some pretty darn good fried chicken.

Here are a few things you need to know should you want to fry up a batch. 

  1. I like food that bites me back when I bite into it. If you’re not fond of hot and spicy, just use regular pork rinds and eliminate the hot sauce.
  2. When you drop the chicken into the fryer, the pork rind coating turns dark almost immediately (that’s why I call it “blackened.”) 
  3. During my experimentation, I found that boneless, skinless chicken thighs work best. Since the pork rinds are already cooked before you put them into the fryer, they tend to burn before thicker cuts of chicken, like breasts, can be thoroughly cooked. 

Ingredients

4 boneless skinless Sanderson Farms chicken thighs
1 bag of hot and spicy pork rinds
1/2 cup parmesan cheese
1/2 teaspoon paprika
1/2 teaspoon black pepper
2 cups buttermilk
2 tablespoons lime juice
2 tablespoons hot sauce
2 eggs
Vegetable oil for frying

Directions

  • Heat the oil in a deep skillet or deep fryer to about 375 degrees.
  • Combine buttermilk, lime juice, hot sauce, and eggs in a medium bowl. Thoroughly mix. 
  • Let the chicken thighs soak in the mixture while you prepare the dry ingredients. 
  • Pulverize the pork rinds in a blender or mixer – or with your fists if you need to release a little stress 
  • Mix in the parmesan cheese, paprika, and black pepper.
  • Run the dry ingredients through a flour sifter to get a more consistent texture. 
  • Remove the chicken from the buttermilk mixture, letting the excess drip off.
  • Dredge each piece in the pork rind mixture until thoroughly coated. 
  • Drop each piece in the oil, cover, and cook for about 5-7 minutes. 
  • Bon appetit!   

sifting the dry mixture with a flour sifter

Dry pork rind mixture and buttermilk mixture

pork rind coated chicken thighs ready for the fryer

What’s your favorite way fry chicken?

Hands on Fudge Making Lessons in Kansas City

Hands on Fudge Making Lessons in Kansas City

As self-proclaimed “chocoholics” we were thrilled at the opportunity to have a “hands-on” fudge making lesson at Chip’s Chocolate Factory.  It’s easy to find, just ‘follow your nose’ to the fabulous chocolate aroma wafting on the second floor of the Crown Center in downtown Kansas City.

And we’re not kidding about the smell of chocolate … It is everywhere! How anyone could pass this by is unfathomable. When you enter the store to the right is a cavalcade of glass counters filled to the brim with the over 120 handmade luscious chocolate confections, more than 24 flavors of fudge each and every day. Everything from fudge to gourmet candied apples as big as your head!

To the left, however, is where the magic happens. The marble slab where they make the perfect fudge. The large copper caldron is where the fudge begins with only a small wooden gate separating us from all the goodness. As we mosey over through “the gate” and into the fudge arena, we learned that they have been using the same method of making fudge that was developed over 100 years ago. We stirred and bubbled the hot molten chocolate that was then poured on to a cool marble slab. Next, the real fun began. We rolled the fudge with a large wooden paddle on the slab, sometimes tossing it the air. Of course, some of it flew on to us “by accident” … When it was sufficiently aerated we rolled it into a loaf and sliced it. Chip’s has been around for over 30 years. That’s a lot of fudge making and it shows.

The fudge was creamy and so chocolate it left us wanting more. Good news, they ship around the country so we can relive our awesome fudge making experience one pound of fudge at a time~delivered right our own front door!

Shrimp Fra Diavolo #Recipe

Shrimp Fra Diavolo #Recipe

This Shrimp Fra Diavolo #Recipe is just what you need to spice up your menu! I had the pleasure to dine at Timpanos Italian Chophouse in Tampa the other night. It was a great meal and I tasted just about everything on the menu from meatballs to mussels. One of my favorite dishes was the Shrimp Fra Diavolo. Packed with flavor and a little kick, the Shrimp Fra Diavolo was a personal favorite so I asked, and they gave me the recipe to share with you. Their recipe is for a single serving, but I would multiply by five (because that’s MY size single serving) …..

 

Ingredients

Extra virgin olive oil
7- 21/25 shrimp
1oz asparagus tips
2 oz lobster stock
2 oz marinara
1 oz heavy cream
1/4 teaspoon of chili flakes
1 teaspoon each garlic and shallots
1/2 oz spinach
4-1/2 oz Fettucine

Directions

Toss ingredients (other than pasta) together in a saucepan. Salt and pepper to taste. Add pasta. Garnish w 1 teaspoon toasted pine nuts and 1 tablespoon of goat cheese. Serves 1

 

Beer Brats with Kickoff Kraut

Beer Brats with Kickoff Kraut

Tailgating season is in full swing and Beer Brats with Kickoff Kraut are a great way to pimp your party!

Ingredients: 

  • beer
  • brats
  • sauerkraut
  • red pepper relish (hot or sweet depending on your liking)
  • caraway seeds
  • rye buns
  • Another beer to drink while prepping  

Brats, beer, sauerkraut, red pepper relish, caraway seeds, and rye buns.

Kickoff Kraut

1.  Add about 1 pound of drained sauerkraut to a large saucepan over medium to medium-high heat.
2.  Pour in approximately 3/4 of an amber beer – drink the rest:)
3.  Stir in approximately 4 oz of hot or sweet red pepper relish (or combine both).
4.  Stir in approximately 2 tablespoons of caraway seeds.
5. Bring to a boil for approximately 1 minute then reduce to a simmer. Continue cooking until most of the liquid is reduced to a consistency of your liking.
6. Start grillin’ your brats!

add beer to sauerkraut

add beer to sauerkraut

stir in red pepper relish

stir in red pepper relish

stir in caraway seeds

stir in caraway seeds

Beer Brats

  • Assuming you know that charcoal grilling should be done outside, light your charcoal and wait for the flame to die out and the embers to be covered in ash.  For extra flavor, add some hickory chips to the charcoal. 
  • Grill brats for approximately 20-25 minutes, turning them over halfway through. If you cut one in half and it’s pink on the inside, it ain’t done so grill it some more:)
  • Assemble the Kickoff Kraut and cooked beer brats on a rye bun (or whatever kind of bun you like)
  • Eat, enjoy, drink some more beer and root your team to victory!       

grillin' brats over charcoal and hickory chips

grillin’ brats over charcoal and hickory chips

About the Grill, I was recently given an Esbit Portable BBQ that collapses into a tiny box (not much bigger than a laptop computer). I was a little skeptical as to how something this small would work for something as important as tailgating but I must say that it passed with flying colors (or burning embers:) It let you store your charcoal inside, so when you are ready to grill, simply pull open the sides of the grill, light and you are ready to go!

Beer Brats with Kickoff Kraut

Beer Brats with Kickoff Kraut

What’s your favorite tailgate food? 

Flavorful Fall Marinade (Perfect for Tailgating)

Flavorful Fall Marinade (Perfect for Tailgating)


Tailgating, we LOVE it! It’s all about food, fun and well there’s a football game involved!

One of my favorite and simplest Tailgate feasts starts with grilled meat or fish. Everything from chicken wings to fish or kabobs.  But, the older I get the more concerned I am about eating healthier. So I spoke with Dr. Raul Serrano about healthier ways to tailgate and a good marinade.

Roll Tide

Dr. Serrano explained that the problem when grilling meats are acrylamides, dangerous by-products that come from heating meats at high temperatures (frying or grilling).  There is an easy solution to this BBQ dilemma. To avoid the formation of acrylamides in meats:  Marinade meat before cooking to help prevent the formation of acrylamides (use a combination of olive oil, lemon juice or apple cider vinegar, and anti-cancer spices like tumeric and garlic), and do not char the meat. It is better to cook longer at lower temperatures, away from the direct flame.

The bottom line is you don’t have to sacrifice flavor to eat healthy. Here’s a great recipe for marinating meat, seafood or vegetables that Dr. Serrano shared from “The Cancer Killers” book

Ingredients

  • 1/2 cup olive oil
  • 1/2 cup apple cider vinegar or lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper

Let marinate for at least 30 minutes but the longer the better.  When using meats use grass fed beef or free-range chickens.

 

The Football Tailgating Menu Lineup

Pre Game Warm-ups:

On the Sidelines:

Main Events:

Overtime:

From the Cooler:

Chef Dolce Debbie’s Fettuccine Alfredo Recipe

Chef Dolce Debbie’s Fettuccine Alfredo Recipe

Chef Debbie Frangipane lives and breaths love and life into every dish she creates.  She has shared her culinary passion with others on her travels around Italy as Executive Chef and Culinary Director for Savory Adventures, as a television chef.

 

1. When did your love of cooking begin?

I can’t remember not being in love with any and everything in the kitchen.  If I had to pin down a year where it began, I would say around 7 years old.  My mother had returned to school and was working and my father worked swing shift, so I picked up the responsibility for cooking for the 4 kids and mom and dad a big part of the time.  

2. Who inspired you?

Being from the South, it’s without a doubt from my grandmother (mammaw) on my mother’s side was the major influence, I don’t think I have memories of her without being in the kitchen, apron on (I actually have one of them to this day as well as well as her cast iron skillet that she and now I fry chicken in) and kitchen towel on her shoulder.  I also developed a ton from my other grandmother and her tremendous garden.  For my Italian cuisine, definitely, my husband’s mother who has handed down tons of recipes from generations of her family.  

3. What is your favorite method of food preparation and why?

I have to choose ONE?!?!?! I’m so in love with every aspect of the kitchen and get bored easily, so depending on what I find at the market and my mood for the day, you never know if you’ll find me roasting, frying, sauteing or grilling.  I truly love doing it all!  

4. Is there a region or culture whose culinary style you prefer? Why?

Well, as far as a region, it’s a toss-up between traditional southern cuisine and Italian cuisine, as they are both a huge part of my roots and heritage.  There are similar comfort food emotions involved in each.  As far as a culinary style, I also love the traditional French cuisine as I love a challenge, to recreate perfection is a challenge that never ends or grows old for me.  In the immediate future though, I am diving into molecular gastronomy.  

5. What is your favorite main course recipe?

There is truly not a way for me to choose one.  I really do change daily on what this may be.  At the moment it’s a toss-up between creating new combinations for risotto which is one of my all time favorites and I love trying to create fresh summer-inspired recipes for a traditionally fall and winter dish.  At the moment number two in line would probably be paella, this one is all about stepping out of my comfort zone and finding new exciting twists on how to prepare this classic cuisine.


6. What’s in your ultimate dessert?

Goat Cheese Truffles

7. Including any person(s) living or deceased ~Who would be seated at your ‘fantasy’ dinner table?

    Auguste Escoffier
    Thomas Keller
    Tom Colicchio
    Eric Ripert
    Cat Cora
    Marcella Hazan
    Louisa Frangipane


8. What tips do you have for budding chefs who are new to social media?

Keep it from the heart, when you are passionate about something, food in particular, and do it with conviction and from your soul, you’ll come out a winner every time.
 
 

9. We’re all about exploring new places, people & foods.  What’s on YOUR bucket list?

Cooking with Eric Rupert at Le Bernardin

RECIPE: Fettuccine Alfredo

Fettuccine Alfredo was invented at Alfredo’s restaurant in Rome and is now a favorite worldwide. When I am in Piemonte in the fall, I enhance this dish with fresh shavings of the rare white truffle. – Debbie

Ingredients 

  • 2 Tablespoons butter
  • ¾ cup heavy whipping cream
  • 1 pound fresh fettuccine
  • 1 cup grated Parmigiano-Reggiano cheese, firmly packed
  • Salt
  • Black Pepper
  • Whole Nutmeg

Methods/steps

  • Begin boiling water in a pot large enough to support your pasta, generally a 3-4 quart pot. Once the water begins boiling, add 1 to 1-1/2 teaspoons of salt to the water, BEFORE adding the pasta. Taste the water for salt, you should be able to taste the salt without it being overpowering.
  • While waiting for the water to come to a boil, place the butter and ½ cup of the whipped cream in a pan (large enough to hold the pasta later). Cook on medium heat just until the butter has melted and blends with the cream when stirred. Remove from the burner.
  • Boil the fettuccine just until it is almost “al dente”. For fresh fettuccine, this should take about one minute. For dry fettuccine, this is usually a few minutes less than the time listed on the box. Drain.
  • Add the pasta to the butter and cream mixture and stir to ensure that the fettuccine is well coated.
  • Turn the heat on low, and stir in the cheese, the remaining cream, salt to taste, a bit of freshly ground pepper, and a hint of freshly grated nutmeg.
  • Serve immediately in warm bowls, and add additional grated parmesan on top just before serving.

Simple, Healthy, Light and Lemony Fettuccine

Simple, Healthy, Light and Lemony Fettuccine

What could be better than a #SundaySupper that is simple to make, has fresh ingredients and is good for you? This recipe for a Simple, Healthy, Light and Lemony Fettuccine had me at “simple’. When you travel as often as we do, the last thing on your mind when you’ve traversed time zones is to come back home and cook a complex dinner. And, while I may have traveled around the world, my family didn’t and they are eagerly awaiting my return to prepare a home-cooked meal. Jet lag means nothing to them.

Our travels inspire many of the dishes we recreate at home for our families. Italy is always a favorite of ours and no matter how often we go, we return inspired.

This particular dish was influenced by the lemons of the Amalfi Coast. As you can see, they’re almost as big as your head!

Ingredients

1 (16-ounce) package fettuccine pasta
2 tablespoons olive oil
2 cloves garlic minced
1 shallot minced
1 head of cauliflower
3 medium zucchini
Fresh-squeezed juice from one large lemon
Fresh basil for garnish
Goat or Parmesan Cheese

Preparation

  • Prepare fettuccine al dente (according to package instructions)
  • In a Dutch oven heat olive oil.  Add minced garlic and shallots. Heat through until translucent.
  • Chop cauliflower into bite-size pieces. Cut zucchini in half lengthwise, and then in half again, then into quarters. Add to the dutch oven and cook through.
  • Once the cauliflower and zucchini are cooked al dente add in the fettuccine, a little at a time.
  • Squeeze in the juice of one large lemon and toss. Add salt, pepper and additional olive oil to taste. Sprinkle (douse) with parmesan cheese).
  • For a creamier, slightly heavier meal I’ll add goat cheese instead of the parmesan.
  • Buon Appetito!

Here are some other great recipes from some of our friends:

Appetizers and Soups

Main courses

Side dishes

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Chai Thai Meatballs – The Ultimate Party Appetizer

Chai Thai Meatballs – The Ultimate Party Appetizer

Who knew making the Ultimate Party Appetizer could be so simple yet so flavorful. Every once in awhile you find a brand that captures your attention(and taste buds) and it becomes a staple in your kitchen. That was certainly the case with Intensity Academy. Their award-winning marinades, chups, and hot sauces are regulars in the MidLife Road Trip pantry.

Chai Thai Meatballs

Known the world over as the Ultimate Party Appetizer. The recipe is simple because the Sauce does all the work….such Saucy Goodness in each bite!

2-3 lbs frozen party style meatballs or make fresh
1 bottle of Chai Thai Teriyaki
9-12 oz. Apricot Preserves
5 sprigs of green onion chopped
Mix all ingredients and roast in oven 350 for 40 minutes.

A Plate of Bacon as BIG as Your Head

A Plate of Bacon as BIG as Your Head

If you’re driving down I-75 in Birch Run, Michigan, you’re not likely to notice anything special about Tony’s. Nestled quietly next to a gas station, it sits, unassuming and unremarkable. At first glance, you might even think it’s a truck stop. But pull in the massive parking lot and one thing will jump out at you; the line of people waiting that stretches way out into the parking area. Visit on the weekend and the line is even longer.

It’s one of the most well-known eateries in the area, partly because of its appearance on the Travel Channel’s ‘Sandwich Paradise’ episode of ‘Food Paradise’ in 2008. Rumored to be frequented by Kid Rock, Detroit Red Wings players & former President Clinton, it’s as big an attraction as the neighboring outlet mall (one of the country’s biggest) & the World’s largest Christmas store just up the road in Frankenmuth.

We decided to explore this legendary diner one late Friday morning. The line wasn’t quite into the lot, but at least 15 people stood waiting when we arrived. Impressively, we were seated in less than 5 minutes. Upon reading the menu, you’ll learn that Tony’s proudly brags about the quantities of food it uses.

  • 11,000 lbs of bacon per week, (approximately 1,100 lbs. per day)
  • 1000 lbs of hash browns JUST on the weekends
  • 600 lbs of onions
  • 625 lbs of tomatoes and they give away 900 lbs of candy per week

Order a BLT & you’ll get 1 pound of bacon with lettuce and tomato piled high on huge slices of bread held together with a knife that could have belonged to King Henry VIII. At the table next to us was a 10 or 11-year-old boy who ordered one and when the waitress sat it in front of him, it nearly blocked out our view of his head! Yes, it’s THAT big a sandwich!

We ordered a simple breakfast of eggs & bacon, and a western omelet with a ‘side’ of bacon. When it arrived, the bacon was piled so high on the plate, we thought they were bringing a separate plate for the eggs. But no, there they were, buried under all that salty, smoky goodness.
My western omelet was so huge (made with half a dozen eggs) it nearly hung over the edge of my enormous plate. Homemade strawberry jam & rye toast flanked my plate. My ‘side’ of bacon? A basket with another pound, all cooked to perfection.

As much as we tried to finish every tasty bite, we found ourselves unworthy. Requesting carry-out containers, we learned that Tony’s goes through almost as many of those, as it does customers.

Breakfast & BLT’s aren’t the only massive meals you’ll find on the menu. A Ruben will leave you with enough leftovers for lunch the next day or two and one order of cheese fries can feed a family of four, at least. Still, have room for dessert after all that? Order a banana split and while you’re waiting, you better get on the phone and call your friends. You’re going to need help. A banana split boasts an entire half gallon of ice cream and that’s not even including the toppings.

If you’re looking for a little something to take with you on your hunting trip, Tony’s also offers a ‘Hunter’s Special’. You have your choice of one gallon of chili or beef stew PLUS a stick of salami and two long loaves of Italian bread for approximately $64.00. That oughta keep you warm in the fall or winter.

Good food, a neighborhood atmosphere, and very reasonable prices have made this hometown diner a success for over 50 years. It’s easy to see how current owners Denise & Steve Fritzer go above and beyond the ‘norm’ to make sure no one ever leaves hungry.

Gingered Carrot Orange Soup ~ Quick & Effortless

Gingered Carrot Orange Soup ~ Quick & Effortless


Bored and hungry for something different but too lazy to leave the house, I pulled out my trusted Vitamix Cookbook. The beauty of using the Vitamix is that it makes preparing healthy delicious food effortlessly.

Ingredients

  • 1 pound (455 g) carrots, halved
  • 2 onions, peeled, quartered
  • 1 inch (3 cm) fresh ginger root
  • 2 Tablespoons light butter spread
  • 4 cups (960 ml) chicken broth
  • 3 medium oranges, peeled, halved
  • ¼ inch (0.6 cm) orange peel
  • salt and pepper, to taste

Directions

  • Saute carrots, onion, and ginger in butter until soft
  • Add 2 cups of broth and simmer until tender
  • Place oranges, orange peel, and cooked vegetable mixture into Vitamix container and secure lid
  • Select variable 1.
  • Turn machine on and quickly increase speed to variable 10, then to High.
  • Blend 30-45 seconds until smooth. Adjust consistency with remain 2 cups (I only used one of the 2 cups and it had a creamy, velvety texture)
  • Season to taste with salt and pepper.

Makes 5 cups. Serve hot or cold. Garnish with light sour cream and chopped cilantro.

RECIPE: Portuguese Pork and Chourico

RECIPE: Portuguese Pork and Chourico

PORTUGUESE PORK AND CHOURICO

Serves 8 Ingredients
  • 2 lbs. lean Pork cut into 1″ cubes
  • 3 1/2 ounces Chourico sliced thinly (most likely will be found in the ethnic section of your grocery store as
  • Chorizo/spanish name)
  • 1 1/2 C White Wine or Chicken Broth
  • 1 tsp. Paprika or Pepper
  • 2 tsp. Sea Salt
  • 2 Garlic Cloves thinly sliced or 1 tsp. minced garlic
  • 3 tsp. Olive Oil
Directions
  • Marinate Pork with garlic, paprika and Sea Salt and refrigerate overnight (If not possible to refrigerate overnight, don’t sweat it, I have whipped this dish up with only 30 mins. and it is incredible!)
  • In large saucepan, heat Olive Oil and add Pork and Chourico.  Be prepared to have the most incredible smell take over your kitchen!
  • Turn heat on high until pork is browned on all sides
  • Add White Wine, turn heat to low  and simmer until Sauce turns pink & you can no longer stand not to dip some crusty bread in this incredible smelling sauce! (Oh, did I leave crusty bread off the ingredients?  Not a true ingredient but trust me on this one….you will want to have some around to dip)
  • Serve over Portuguese Style Rice

PORTUGUESE STYLE RICE

Ingredients
  • 4 C Water
  • 2 C Long Grain Rice
  • 1 Onion, peeled
  • 3 Chicken Bouillon
  • 1/4 C Butter
Directions
  • Bring Water to a Boil
  • Add Chicken Bouillon, Onion and Rice
  • Turn on low.  Cover Pot and DO NOT Stir.  I’m not kidding, don’t even look at it for approximately 1/2 hour.
  • When water is absorbed and rice is fluffy, remove onion and stir in butter.
  • Serve immediately.  I promise, it will be the best rice you have ever had…..and so easy!
The first time I brought my boyfriend home from college, we walked in to this incredible aroma.   After one bite of Pork and Chourico, Ron realized he was destined to marry a Portuguese Girl.  He couldn’t get over how my Mother attentively waited on my Dad during dinner.  19 years and 4 children later, I think he has come to the realization that he has married the Portuguese Natzi! There is no waiting on the husband in our household.  Although  dinner time is still the core of our home!  There is nothing more Special than sitting Around The Family Table with the ones that you love!

#FoodieTips

  1. Make nice with you grocery store butcher.  I call ahead and my local butcher will have the pork cubed for me before I get there
  2. I allow for lots of substitutions because I am a big believer that you cook with what is in your pantry and in your fridge ( no wine, use chicken broth, etc.)
  3. I make all my recipes serve 8 because although we are a family of 6, we love leftovers.   I will use the leftover pork and chourico in a wrap for school lunches.  Your kids will look forward to it!
Isabel Lessig is the president and founder to the Sunday Supper Movement, Foodie-inChief at Family Foodie, and the host and organizer of the Food Wine Conference by Sunday Supper Movement.
VIDEO: Tailgating Tips from the Pros Who Know Best

VIDEO: Tailgating Tips from the Pros Who Know Best

Tailgating is one of our favorite fall activities. There’s something about meandering through large enthusiastic crowds with the smell of charcoal, lighter fluid, and grilled meats permeating the air that guarantees a good time.  Even if you’re not particularly a fan of football, the experience is worthy of any bucket list.

We met some incredible people, tasted some amazing food, and picked up some great tailgating tips before a college football game at the University of Alabama in Tuscaloosa. 

Where is your favorite place to tailgate? 

 

 

Quick and Easy Chicken Wontons

Quick and Easy Chicken Wontons

I love to cook. Couple that with spending time with my family in the kitchen and it’s a recipe for success. I have a 14-year-old. Getting her interested in preparing good, healthy ingredients has become a favorite pastime, combining my two of my passions, family, and food. Sanderson Farms makes it easy with 100% natural, farm to market never frozen chicken, with no hidden ingredients.

One rainy afternoon, we rolled up our sleeves and decided to create a healthy snack that would satisfy us both. What resulted was a crispy, Sanderson Farms chicken wonton that we both loved. Best of all, it was quick and easy to make.

Ingredients

1 large boneless skinless Sanderson Farms chicken breast
3/4 cup chicken stock
1 tsp of curry powder
1/2 tsp turmeric
1/4 tsp garlic powder
pinch of salt
black pepper
1/2 tsp sriracha
1 shallot finely minced
1 tbsp finely chopped chives
1/4 teaspoon finely grated fresh ginger
1/4 cup cream cheese
oil for frying (peanut oil works well)
1 package store-bought wonton wrappers

Directions

  • Season Sanderson Farms chicken breast with curry powder, turmeric, garlic powder, salt and black pepper.
  • Bring chicken stock to a boil in a saucepan, put chicken breast in, reduce heat to simmer and cover until chicken is cooked through, approximately 15-minutes. Cooking time will vary depending on the thickness of your chicken breast.
  • Remove chicken from saucepan and let cool.
  • Mince the chicken breast. Combine minced chicken with sriracha, shallot, chives, ginger and cream cheese.

Assembly

  • Place 1 tsp of the chicken mixture in the center of a single wonton. Note: Keep the extra wontons covered until ready to fill as they will dry out quickly.
  • Use egg wash or water on all four sides as a sealant.
  • Fold into a triangle, pressing to seal the edges. Bring the two opposing ends of the triangle together, use the egg wash to seal and press.
  • Place filled and folded wontons into 1″ to 1 1/2″ of heated oil and fry until a light golden brown.
  • Makes 18-24 wontons

Eat and enjoy! 

What healthy snacks do you like to make? 

 

Chicken Divan (Or as we call it, Chicken Divine)

Chicken Divan (Or as we call it, Chicken Divine)

My first experience with Chicken Divan was when a friend talked me into trying it.  We were having lunch in a restaurant that specialized in a variety of crepe dishes, so my encounter was not the usual presentation.  I was intrigued but still skeptical when my dish arrived, but I had to confess it did look and smell amazing.  Light golden crepes, lightly drizzled with the same creamy Mornay sauce that spilled from the ends, revealed juicy grilled chicken breast strips swimming alongside broccoli, mushrooms and toasted almonds. It was almost a religious experience. At first bite, I was hooked.

It’s said to have been the signature dish and named for the Divan Parisienne Restaurant, once located in New York City in the early twentieth century.  Typically, it is prepared as a casserole and ingredients vary as it’s been adapted over the years, but the basics remain the same:  Chicken, Mornay sauce (which is a Bechamel, or white sauce, with cheese added-usually half Gruyere & half Parmesan), broccoli & almonds.  Not for the cholesterol impaired, it usually boasts somewhere around 70 mg of cholesterol and approximately 18 gr. of fat (6g, of which is saturated fat) and between 400-600 calories, depending on ingredients. I rationalize serving it by focusing on the 25 g of protein and not making it too often.

This is  one of my favorites, mostly because it’s delicious, takes minimal prep time and can be made almost entirely from leftovers.  Because of it’s simplicity, you can get creative and add other ingredients if you choose.  Occasionally, I throw in some scallions, mushrooms, water chestnuts, minced leeks, cashews or a splash of Dijon mustard in the sauce.  Adding a little curry is also encouraged as it yields a wonderfully unique taste.  I think some of the best dishes are the ones we discover by experimenting and I rarely make this one the same way twice.  Serve it alone with a wonderful salad (it may offset the calories, but don’t quote me on it) or over rice or pasta.  No matter how you play with it, it’s sure to be a hit.

Ingredients

  • 2 bunches fresh, stems trimmed & separated or 2 (10 oz.) pkgs. frozen broccol
  • i½ c. butter
  • ½  c. flour
  • 4 c. chicken broth
  • 1/2 c. whipping cream or Half and Half
  • 3 tbsp. white wine
  • 1 tsp garlic powder
  • Salt to taste
  • ¼ tsp nutmeg
  • White pepper, to taste
  • 1/4 c. grated/shredded Parmesan or Romano cheese
  • 4-5 boneless, skinless chicken breasts, cooked or approx. 3-4 c. any leftover chicken, de-boned, skin removed.(Chicken may be cooked by whichever method you choose.  I prefer grilled or roasted.)
  • Topping2 c. seasoned bread crumbs
  • ¼ c. butter, melted
  • ¼ c. grated or shredded parmesan or romano cheese

Preparation

  • Combine topping ingredients & set aside.
  • Slice or cube chicken & set aside.
  • Steam broccoli until nearly done.
  • Drain and set aside. (You can also use leftover broccoli if it’s still firm)
  • Melt butter and gradually add flour.
  • Stir constantly with a whisk.
  • Do not brown flour but cook on medium-low for 1-3 minutes.
  • Gradually add chicken broth and stir until thick.
  • Gently whisk in cream or Half and Half, salt, pepper garlic powder, nutmeg and add cheese.
  • Place chicken pieces and broccoli in baking dish. A 13 x 9 x 2 inch baking dish works best.
  • Pour sauce over top, lightly mix, then sprinkle with crumb mixture and bake uncovered in 350 degree oven for 20-30 minutes.

Enjoy!

 

Recipe: Bacon Wrapped Chicken Cordon Bleu Bombs

Recipe: Bacon Wrapped Chicken Cordon Bleu Bombs

Knowing that I’m a fan of chicken, bacon, and jalapeños, one of my Facebook friends recently shared a recipe for Bacon BBQ Chicken Bombs. Intrigued with the concept and the photos, I decided to make my own version of a chicken bomb – Bacon Wrapped Chicken Cordon Bleu Bombs! 

I love working with Sanderson Farms and developing recipes with their products. Their Thinly Sliced Boneless Skinless Chicken Breast Fillets are perfect for this recipe as they don’t have to be sliced or pounded with a mallet before rolling them up with the other ingredients. Not only that, as with all Sanderson Farms products, the chickens are not raised in cages and contain no antibiotics, hormones, or steroids!

Ingredients

  • 4 Sanderson Farms Thinly Sliced Boneless Skinless Chicken Breast Fillets 
  • 4 Jalapeños
  • 6 oz of Bleu cheese
  • 8 slices of swiss cheese
  • 8 slices of thinly sliced deli ham
  • Salt and pepper

Instructions 

  • Preheat oven to 375.
  • Lay chicken fillets on table. 
  • Sprinkle a little salt and pepper over the fillets
  • Cover the chicken with two pieces of ham.
  • Cover the ham and chicken with two slices of swiss cheese.
  • Slice the jalapeños lengthwise.
  • Hollow out each jalapeño and stuff with bleu cheese.
  • For extra heat, leave the jalapeño seeds inside the pepper.
  • Put the two cheese stuffed halves back together.
  • Place the jalapeño at one end of the chicken ham and cheese.
  • Roll it up and wrap with two slices of bacon
  • Tuck the last end of the bacon back into itself to close the bomb.
  • Place the bombs in a glass baking pan.
  • Cook for 25-30 minutes.
  • Remove from pan and sear in a skillet to brown the bacon.
  • Let the bombs sit for 5-10 minutes before serving.

What ingredients would you use to make a chicken bomb? 

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Experiencing White Port Wine in Portugal’s Douro Valley

Experiencing White Port Wine in Portugal’s Douro Valley

I’ve never really been a  fan of port wine, or for any sweet wines for that matter. But after touring Portugal’s Douro Valley with Viking Cruises, and sampling quite a variety of port wines, I must admit that I have become fond of certain ports – particularly white ports. There’s something about experiencing a wine in the region where it is produced that opens your eyes, nose, and palate to a greater level of appreciation.

One cool fact that I learned is that Porto and Douro wines come from the Douro Demarcated Region, situated in North East Portugal. According to www.wineorigins.com, the difference with port is that after half of the grape sugar has fermented, grape brandy is added to the wine. This stops the fermentation process and contributes the wine’s sweetness.

Before my trip to Portugal, I didn’t even know there was such a thing as a white port wine. Now one of my favorite ports is  Quinta do Portal Fine White Port. It’s a dry to semi-sweet aperitif that pairs wonderfully with appetizers and salads that feature fruit and cheese. I find that it is best served chilled.

Alcohol Level:  19%    
Suggested Retail Price:  $15

Have any of your travels changed the way you think about certain foods or drinks?

Disclosure: I’m not a sommelier or even a wine snob. I’m just a regular guy who loves wine. I frequently participate in food and wine chats on Twitter where I share what I like and I learn from others what they like. From time to time winemakers and marketers will send me a bottle of wine to review. If I like it, I’ll tweet about it and possibly even write a blog post about it. If I don’t, you’ll never see it mentioned. I am not paid to review wines. The wine I am sent is my only compensation.

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The Colors and Flavors that are ‘Little Saigon’

The Colors and Flavors that are ‘Little Saigon’

Little Saigon is the largest Vietnamese community outside of Vietnam and who better to give us a culinary tour than Chef Hayley Nguyen, owner of Xanh Bistro in Fountain Valley, California.
From the beautiful colors, flavors and  varieties of the fresh fruits, vegetables and fish at the market, her knowledge includes not only what the best ingredients are but the history behind them and how they’re best prepared.  After learning to cook at her mother & grandmother’s side at the tender age of 10, she immigrated to the United States where her passion for food and cooking led her to culinary school in 1994. Since then she’s become one of Orange County’s best ‘Ambassadors to Little Saigon;” conducting Asian  market tours, a variety of cooking classes and even culinary tours to Southeast Asia.
After shopping the finest ingredients, Chef Haley took us into the Xanh Bistro kitchen where we learned the delicate art of making spring rolls.

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