Apple Pilaf

Apple Pilaf (Vegan)

(2-4 servings)

Ingredients:

1 medium Yellow Onion, fine dice

2 medium Carrots, fine dice

1 tbsp. Unsalted Butter

1 cup Brown Rice, uncooked

2 ½ cups Vegetable Stock/Broth

1 tbsp. Dry Parsley Flakes

¼ tsp. Salt

1/8 tsp. Black Pepper

2 Fresh Apples, peeled, cored & sliced (see note)

1 tbsp. Canola Oil

1 cup Unsweetened Apple Juice

2 tbsp. Dijon Mustard

2 cloves Fresh Garlic, minced or pressed

2 tsp. Rubber Sage

½ tsp. Salt

¼ tsp. Black Pepper

Directions:

Start the rice portion of recipe in a large saucepan.  Do this by sautéing the onions and carrots in the butter.  This should take 6 to 8 minutes over medium to medium-high heat.  Next add the rice and continue for 3 to 4 more minutes.  Stir in the remaining ingredients and bring to a boil, cover, than reduce to simmer for 40 to 45 minutes.  After the rice starts to simmer and in a large sauté pan over medium heat, cook the apple slices in the oil for 6 to 8 minutes.  Remove apples and keep warm.  Now add the apple juice, mustard, garlic, sage, salt and pepper to the pan and bring to a boil.  Continue to cook until liquid is reduced by half and then return the apples to the pan.  Carefully combine the two pans into one, place in a serving dish and enjoy.

Note:               I suggest using a Granny Smith, Honeycrisp, Gala or an apple that is not of the soft variety like a Red Delicious.  I use a locally grown Sweet 16 apple when I make it.

Ideas for Future Efforts

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Cranberry Slaw with Walnuts

Cranberry Slaw with Walnuts

(12 servings)

Ingredients:

6 cups Fresh Cabbage, shredded

1 cup Fresh Carrot, shredded

½ cup Fresh Yellow Onion, shredded (thinly sliced)

1 cup Dried Cranberries

1 cup Walnuts, chopped and toasted

     Dressing:

½ cup White Wine Vinegar

1 tbsp. Dijon Mustard

1 tsp. Sugar

1 tsp. Celery Seed

¾ tsp. Salt

½ tsp. Black Pepper

1/3 cup Walnut Oil (see note)

1 tsp. Dried Tarragon (or 1 tbsp. Fresh Tarragon, minced)

Directions:

In a large bowl, combine the cabbage, carrot, onion and cranberries and set aside.  In a mixer, combine the vinegar, mustard, sugar, celery seed, salt and pepper.  Blend for 30 seconds before slowly adding the oil.  Transfer the mixture to a small bowl and add the tarragon.  Now add this mixture to the cabbage mixture and combine well.  Refrigerate at least an hour before serving.  Just before service, add the walnuts to the mixture and toss, taste and adjust seasoning with salt and pepper.

Note:               If you don’t have walnut oil just use extra virgin olive oil.

Ideas for Future Efforts

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Pasta with Pumpkin & Sausage

Pasta with Pumpkin & Sausage

(4 servings)

Ingredients:

1 lb. Bulk Sweet/Mild Italian Sausage

1 tbsp. Olive Oil

4 cloves Fresh Garlic, chopped

1 medium Yellow Onion, small dice

1 dry Bay Leaf

2 tbsp. Fresh Sage, chiffonade

1 cup Dry White Wine

1 cup Chicken Stock/Broth

1 cup Pumpkin, canned

½ cup Heavy Cream

1/8 tsp. Ground Cinnamon

½ tsp. Ground Nutmeg

To taste Salt and Black Pepper

1 lb. Penne Pasta, cooked

To taste Grated Parmesan Cheese

Directions:

In a large sauté pan over medium-high heat, brown the sausage until done and remove from pan to a paper towel lined dish.  Drain all grease from pan and then add the olive oil, garlic and onion.  Sauté the garlic/onion mixture for 3 to 5 minutes then add the bay leaf, sage and wine to pan.  Reduce the wine by half which should take about 2 minutes.  Now add the chicken stock and pumpkin and mix well as it starts to bubble.  Return the sausage to pan, reduce heat to medium-low and add the heavy cream.  Add the cinnamon and nutmeg to sauce and season to taste with the salt and pepper.  Simmer for 5 to 10 minutes to thicken the sauce.  Remove the bay leaf before adding the sauce to the pan with the drained pasta in it.  Over low heat continue to cook the combined mixture for another minute before putting it in your serving bowl.  Top with a little parmesan cheese and have extra on the table for those that might want more cheese.

Note:               You could buy links if needed and remove the casing and break up the sausage as you cook it.  You could use hot Italian sausage if that meets your taste.

Note:               For chiffonade, pile the leaves on top of each other and than roll them up.  Start at one end and cut thin slices.  This gives you thin ribbons of the leaves.

Note:               If you prefer a different pasta shape, by all means use one that you like.  Whatever pasta you use, be sure to under cook it by 1 minute of package directions before combining with the sauce.

Ideas for Future Efforts

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Fall is Officially Here & We Start Changing Our Eating Habits

Fall is here, at least for those of us in the northern hemisphere, and with that comes changes to our eating habits.  We start eating more fall harvest foods such as the many different kinds of squash (butternut & acorn are my favorite).  Pumpkins come into play and not just for use in a pie.

As we go through the fall season I'll try to give you some perspective of familiar foods and recipes.  However, I will try to introduce you to some foods and recipes you are maybe not accustomed to as well.

It seems that as the weather starts to cool down and the leaves change and fall from trees, we start eating heartier and heavier foods.  I'm not sure if it because of some relationship we have with the other animals of the world.  But we tend to put on some weight in the fall and continue into the winter like bears or squirrels.

The lighter fare of the spring and summer seem to pass away and we think the heartier foods will keep us warm throughout the fall and winter seasons.  I think that is one of the reasons many people make  a new year's resolution of losing the weight they have gained in the last four months of the calendar year.

This week will have three recipes for you to try.  The first two are recipes I've run across and happen to like on occasion.  I will change them up a little as I do with most recipes I find.  The third dish is where I've taken two recipes and used parts of each to make another one.  I did this one to give some vegan friends/family another recipe to try in their diet.

The first uses pumpkin in the recipe for a sausage and pasta dish that surprised several that I have served it to in the past.

The second one is for a slaw recipe that includes cranberries and walnuts (two fall foods) and gives you a nice break from the usual cole slaw recipes you get in restaurants.

The last recipe of the week uses apples in a vegan dish with rice.  A vegan would probably have this as a main dish.  I think, however, most people will use it as a nice side dish with a pork or ham entree.

Please give them a try and let me know how they turn out for you.  Have a great week and thanks for following my food blog.

Apple Butter

Apple Butter

(7-8 half pint jars)

Ingredients:

6 cups Sliced Apples (your choice), peeled & cored

3 cups Sugar

1 tbsp. Ground Cinnamon

½ tsp. Ground Nutmeg

½ tsp. Ground Cloves

As needed Paraffin Wax

Directions:

In a large sauce pan with a half inch of water, place the sliced apples.  Cover with a lid and turn heat on to low.  Cook until the apples get mushy.  Using either a cone sieve or a ricer put the apples through the devise.  Now return apples to the pan and add the sugar, cinnamon, nutmeg and cloves combining ingredients.  Turn the heat up to medium and cook uncovered until mixture thickens.  Remember to stir the mixture often as it will take about 20 to 30 minutes.  Remove from the heat and fill sterilized jars to within a half inch of the top.  Add melted wax (see note below) to a thickness of ¼ to ½ inch.  Let apple butter and wax cool down before putting lids on jars.  The apple butter does not need to be refrigerated until after you have removed the wax seal.  Store the jars in a dark cool place.

Note:               To seal with paraffin wax, please be careful.  Place a small to medium sauce on the stove top with an inch of water in it.  Bring the water to a simmer over medium heat.  Place a disposable foil pie pan on top of the sauce pan.  Cut one slab of wax (4 in a box) into several pieces and carefully place them in the pie pan.  The heat will melt the wax.  Once all the wax in the pie pan has melted, carefully pour over the apple butter in the jars.  Repeat the process until all the jars are sealed.

Note:               If you don’t have fresh apples, you can use unsweetened apple sauce instead.  This way you can make apple butter year round and it’s less expensive, too.  Just combine all the ingredients over medium heat until thickened (30-45 minutes) to your desired thickness.  Remember to stir often.

Note:               To sterilize jars, you can place them in boiling water for a few minutes.  USDA guidelines suggest 15 minutes of boiling for the jars.  Be sure to use only clean equipment when making jellies or canning other products.

Efforts Ideas for Future

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Green & Red Pepper Jelly

Green or Red Pepper Jelly

(6-7 half pint jars)

Ingredients:

¾ cup Green Peppers, cored, seeded & rough chop (see note below for the Red jelly)

¼ cup Jalapeno Peppers, cored, seeded & rough chop

1 ½ cups Apple Cider Vinegar

6 cups Sugar

4 oz. Liquid Pectin

As needed Green Food Coloring (make as light or dark as you wish)

As needed Paraffin Wax (see note)

Directions:

Place the chopped peppers in a food processor and run until you have a fine mince.  In a medium sauce pan, place the processed peppers, vinegar and sugar over medium-high heat and bring to a rolling boil.  Remove the pan from the heat and stir in the pectin and food coloring.  Pour the mixture into the sterilized jars to within a half inch of the top.  Seal with melted paraffin wax to a thickness of ¼ to ½ inch.  After the jelly and wax have cooled, top the jars with lids and store in a dark cool place.  They do not need refrigeration until the wax seal has been removed.

Note:               To make RED pepper jelly (I make this one hotter) just substitute red bell peppers for the green ones.  I then use a Ho Chi Minh pepper (yellow) for the jalapeno.  It has the same heat as an orange habanero pepper but has more body to it.  Then change the food coloring to red.  Enjoy!

Note:               To seal with paraffin wax, please be careful.  Place a small to medium sauce on the stove top with an inch of water in it.  Bring the water to a simmer over medium heat.  Place a disposable foil pie pan on top of the sauce pan.  Cut one slab of wax (4 in a box) into several pieces and carefully place them in the pie pan.  The heat will melt the wax.  Once all the wax in the pie pan has melted, carefully pour over the apple butter in the jars.  Repeat the process until all the jars are sealed.

Note:               To make either jelly hotter you can leave in the seeds of the hot peppers used.

Note:               To sterilize jars, you can place them in boiling water for a few minutes.  USDA guidelines suggest 15 minutes of boiling for the jars.  Be sure to use only clean equipment when making jellies or canning other products.

Ideas for Future Efforts

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Grandpa has to Brag on Granddaughter

First, I want to thank everyone who is following my food blog whether on a regular basis or occasionally.  On Monday the blog broke the 10,000 hits mark.  Each week the number of hits is slowly increasing.  I'm picking up more hits from many different countries around this amazing world of ours.  The biggest increase seems to continue to be from Russia.  Thank you followers from Russia and please continue to spread this link to friends and family.

Cabana Boy & New Assistant

Today I'm not going to talk about food, cooking or recipes.  As a proud grandfather for the first time, I have to brag up my granddaughter.  Her name is Eleanor Ruth and they call her Nora.  The Eleanor Ruth part is after two of her great-grandmothers.

Nora will be 4 months old next week.  She is already rolling over from stomach to back and back to stomach.  She loves to stand on her own two legs but needs us to help her balance.  I'm sure it will be awhile (months) before she is holding herself up against a table or chair of some kind.  But like every grandparent, our granddaughter can do things no other child can do (at least in our minds).

The great part for me is taking care of her a couple days a week while her parents work.  She has become my new assistant helping me with this blog.  I'm sure she will contribute more as each month goes forward.

Deep in Thought

As I mentioned above, she is ahead of her age and is already giving me feedback on a regular basis.  I'm going to need her help as Google has updated their blog screen. I'll have to figure out what changes (much less why the changes) they have done to screw up everyone.  The screen is already flashing messages that I am having problems.

Hopefully, I figure it out and am able to show a few photos of Nora.  By the way, she loves to jabber but you have to listen close to figure out what she is saying.  Fortunately only a grandparent can understand her language and we don't tell her parents.  That's for them to figure out someday.

One of the great parts of being a grandparent is watching personalities develop.  She is a very happy baby and I can see some family traits.  The only bad one so far is from her grandfather.  She doesn't like to go to bed either.  You can always sleep some time in the future as far as the two of us think.

Play Time

Enough on Nora today.  Tomorrow is a recipe for "Pepper Jelly" which has a bite to it.  The recipe covers a mild version and a hotter one.  This jelly is great to put over room temperature cream cheese and serve with crackers.  I happen to like it on toast, pancakes and waffles too.  Then Friday's recipe is for "Apple Butter" and if I do say so myself, it's damn good (pardon the French).  Be sure to check them out and try them too.  They are not hard to make and it is well worth it.  Have a great week and thanks again for your support.

It's Time for Jellies & Jams

Every years as the fall season approaches in September, I start making jelly and apple butter.  I know many people are making jelly starting in the spring and going through the fall.  They make many different kinds of jelly throughout that time frame.  One of my mother's favorite jellies to make is Cherry-Rhubarb and it is outstanding. Of course she has a large rhubarb patch and has over 50 (my educated guess) different rhubarb recipes.

One of the nice things about jelly recipes is they really aren't the difficult to make.  If you have not tried it before, you might want to try a recipe or two.  You don't need a lot of equipment.  A sauce pan with some ingredients is about it.  You'll need jars and some wax to seal them.  But not a heavy investment at all.  My "Apple Butter" recipe can be made by first timers with no problems.

I basically stick to two recipes with an option on one of the recipes to make it have a little more heat.  I make apple butter for one.  I usually buy seconds on apples at an apple stand/farm.  They are less expensive and work great in my recipe.

This year for many areas of the Midwest in the USA, the apple crop has been hurt by the drought.  Apple prices are up as quantity is down.  In these times and in the off season for apples, I'll use unsweetened apple sauce in place of fresh apples.  It is almost as good as the real thing and it is less expensive to make a batch.

I think that I make some pretty good apple butter.  Many people that I have shared a jar with believe so too.  So this Friday's recipe on my blog will be for my apple butter.

The other recipe I like to make is "Pepper Jelly" which carries some heat.  But you can control the amount.  I actually make two different pepper jellies, one is "Green Pepper Jelly" and the other "Red Pepper Jelly."  The green one is made with green bell peppers and Jalapeno peppers for a mild heat.  The red jelly uses red bell peppers and Ho Chi Minh (yellow) peppers.  The Ho Chi Minh peppers carry the same Scoville heat rating as an Orange Habanero pepper.  So I do green for mild and red for hot.  Not using the seeds and veins of the Jalapeno and Ho Chi Minh peppers gives you a milder version of the jelly.  For those who like it hotter, leave them in the recipe.  This is Thursday's recipe.  Have fun with it.

Some blog followers have asked how I use the pepper jellies.  They are great with or on about anything, in my opinion.  However, many people like to use the pepper jellies with a block of cream cheese.  Just put the jelly (cold) on top of a chunk of cream cheese (room temperature) and serve with your favorite crackers.  I use it on pancakes, toast and it's great with a grilled pork chop.  I learned that one from my 101 year old aunt a couple of years ago.  Her and my 94 year old mother will have to be a story someday on my blog.  Most of us would love to be able to keep up with them.

Before I go let me just say "Thanks" to all my "Russian" friends that are following my food blog.  I hope I'm being helpful and wish you would let me know if there is an area you would like covered.  Thanks again and please continue to spread the word of my food blog to your friends.

Enjoy trying these recipes and tomorrow I have to talk about my new blog assistant (my 16 week old granddaughter).  Grandpas have to brag and especially on the first grandchild.  Have a great week.

Meatballs (with Potato)

Meatballs (with Potato)

(16 meatballs)

Ingredients:

1 lb. Small Idaho Potatoes

2 Whole Eggs

1 ½ cup Pecorino Romano, grated

¼ cup Flat Leaf Parsley, chopped

½ tsp. Salt

1 lb. Ground Beef

½ lb. Ground Veal

½ lb. Ground Pork

½ cup Plain Bread Crumbs

2 cloves Fresh Garlic, peeled

Olive Oil, as needed

Directions:

Peel and cook potatoes until tender in salted water.  Drain and put through a ricer into a bowl and set aside until cool.  DO NOT MASH.  In a medium bowl combine the eggs, cheese, parsley and salt together and set aside.  In a large bowl add the meats and bread together, then add the cooled riced potatoes and then the egg mixture and mix by hand.  Do not over mix or meatballs will be come tough.  Make the meat mixture into 16 meatballs about the size of a golf ball.  In a large cool fry pan add the oil and garlic heating slowly until garlic is golden.  Discard the garlic, turn heat up to medium-high and start frying the meatballs.  Brown the meatballs on all sides and cook until done (see note).

Note:               The meatballs should take about 2-3 minutes to brown on all sides.  At this point you could place in a pre-heated 350 degree oven for an additional 20-30 minutes to finish or put them in marinara sauce for 30-40 minutes to finish cooking.

Note:               You do need a ricer for this recipe to turn out correctly.  If you don’t have one in your kitchen, you should get one.  They are a very handy piece of equipment to have on hand.

Note:               You can use all ground beef for these meatballs too.

Ideas for Future Efforts

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Gnocchi (Potato Dumplings)

Gnocchi (Potato Dumplings)

(4 servings)

Ingredients:

1 lb. Baking Potatoes (Not New or Red Potatoes)

1 large Fresh Egg, beaten

1 cup All Purpose Flour

½ tsp. Salt, plus for potato water

¼ tsp. Black Pepper

Directions:

Cook potatoes in boiling salted water with peels on until tender (about 20 minutes).  Drain water and cool enough to handle with your hands.  Peel the cooked potatoes and put through the ricer into a large bowl.  Add the salt and pepper to the potatoes and then mix in the beaten egg until well incorporated.  Add the flour a little at a time.  Be sure to mix well with a wooden spoon or rubber spatula as you add the flour.  Next turn dough out on to a floured surface and knead for about 3 minutes.  Add more flour if necessary as you work it into smooth soft non-sticky dough.  Divide dough into 6 equal pieces and roll into a log 6-8 inches long and about 1 inch thick using floured hands.  Cut each log into 1 inch pieces and roll in some flour.  Using the back of a fork, press the tines gently across each piece leaving ridges about ¼ inch deep on one side.  To cook, drop the gnocchi into a pan of boiling water not overloading the pan (about a dozen pieces at a time).  Once the gnocchi starts to float continue cooking another 4-5 minutes.  Serve with your favorite sauce (see note).

Note:               Gnocchi goes well with any kind of pesto or cream sauce.  You don’t need too much sauce for them.  Red sauces work well too.  Find which one you like best.

Ideas for Future Efforts

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More Italian Today

Normally, the first thing you think of when someone says "Italian Food" is "Pasta or Pizza."  Italian food is much more than just that.  Over the next few months I will try to break down the different types and ingredients used in Italian food.  Today, I'll just mention the many different areas and items that will be covered in future blogs.

I  will cover the two mentioned above (pasta & pizza) in more detail later in the series.  But let's just put it out there that pasta comes in many different shapes for many different uses.  It also comes as a fresh refrigerated product or as dry pasta.  You can make your own pasta too and it doesn't take a fancy machine to do it.  Although that certainly helps.

Pizza as we know it in the USA comes in many different crust forms.  There is the "Thin New York" style with thicker hand tossed pizzas in between the "Deep Dish" style of Chicago.  In Italy, they tend to be more like the New York ones.

But it doesn't stop there with just pasta and pizza.  Italian food is big with rices and grains.  The rice is used in "Risotto" for example and the cornmeal is used in making "Polenta."

Then come beans and other pulses like chick-peas and lentils.  The "Cannellini" and "Fava" beans are the most popular of the bean world.  They are used in more than just soups too.

You can't talk Italian food without thinking about "Cheese" and all the different kinds they offer.  Of course, "Parmigiano Reggiano" is the king of their cheeses.  At least that is the thought of many TV chefs.  But the Italians have many different cheeses from hard ones to soft and fresh ones too.

The average person probably thinks of "Pepperoni" when someone says Italian meats.  But there are many others including Prosciutto, Pancetta, Salami and Sausages of all types.  Lamb, pork and veal are staples in Italy and are much more common than beef.  Italians use all kinds of poultry too.

Fish and shellfish are popular as well.  Anchovies and Sardines are a couple of unusual ingredients to us in the USA and many of us wouldn't try them for all the tea in China.  But they are really quite good and you should give them a try.  Shrimp, Clams and Mussels are the main shellfish used but they like their Squid and Octopus too.

Tomatoes and Garlic are not the only vegetables and fruits that used in their cooking like many of us think.  Some other products they like to used include Artichokes, Fennel, Eggplant, Mushrooms and Figs.  There are many more and I'll touch base on them in the coming months.

The Italians also like many different kinds of Nuts, Olives and most importantly Olive Oil.  Fresh Basil, Flat Leaf Parsley, Capers and Hot Peppers are other ingredients I should mention now because I will cover them later.

As you can see "Italian Food" is vary diverse.  I will try and cover both commonly known recipes as well as some many of you may never have heard of much less tried.  This week the two recipes are one of each.  Although the meatball recipe is a little out of the ordinary it is a commonly known item.  Now the gnocchi may be one of those ingredients many have never heard of or tried.  Both are well worth the effort so give them a try.  Have a good week and I want to thank my "Russian" blog followers for their support.  Their numbers keep increasing.  Thank you!

Let's Talk Italian even if I'm Irish-German

I think everyone feels they are Irish on St. Patrick's Day as they enjoy all the festivities that go with that special day.  So to I believe that everyone feels Italian as they devour the pizza, the pasta and all the other Italian foods set before them.  The people making Italian meals to their own deviations and tastes believe that what they make is as Italian as if it were being made somewhere in Italy.

Well this week I hope to give you some useful information on Italian foods.  I will also have two recipes that are out of the normal for home cooks.

I'm going to start this week by telling a story from my college days.  I believe it relates to everyone loving Italian food and having their own special Italian recipes.

Thanksgiving weekend my freshman year at school saw two follow students come visit our home.  We lived only 100 miles from school and both of them lived much further and were not able to go home for the holiday.  They came on that Friday and got to our house just in time for dinner.

My mother had made spaghetti and meatballs in a marinara sauce (both the meatballs and sauce were homemade) because there would be 10 of us around the table that night.  I hadn't told her anything about the young men coming to dinner.  Just that they lived far away and would be hungry college students looking for a home cooked meal.

When they arrived, I introduced them to my mother.  Their names were Mike Caruso and John Alioto, a couple of full blooded Italians.  My mother almost had a cow.  She was a little upset with me for not telling her that my friends were Italian.  I, of course, was not concerned because my mother made terrific spaghetti and meatballs in homemade marinara sauce.

She quickly told the boys that this was GERMAN spaghetti and meatballs as she was a full-blooded German with an Irish husband.  We all had a good laugh about it and each of them had three helpings of the food.  They told my mom that her spaghetti and meatballs was just as good as any they had ever had back home.

I guess what I'm trying to say is that we all can cook Italian and be proud of our results.  Look for a few Italian recipes of dishes you like or want to try some day and master them for your family and guests.

Tomorrow I'll talk about foods that are unique or special to Italians.  Many you can't find in your normal grocery store.  But I think that is part of the fun of going to an Italian grocery store or deli.  Just to remind you  I love Tenuta's in Kenosha, Wisconsin.  In fact, with our move to Rochester we are about 4 hours closer.  There may have to be a visit coming up.

Deep Fried Snickers

Deep Fried Snickers

(38-servings)

Ingredients:

2 ½ cups All Purpose Flour

3/8 cup Sugar

¼ cup Baking Powder

1 ½ tsp. Salt

2 ½ cups Milk

5 tbsp. Unsalted Butter, melted

3 large Fresh Eggs

2 ½ tbsp. Vanilla Extract

22.55 oz. bag Snickers (Big Bag Fun Size)

38 Flat Wooden Pics (bigger than toothpicks)

Directions:

In a large bowl combine all the dry ingredients (first 4).  In a separate large bowl, whisk together all the wet ingredients (milk through extract).  Now whisk the dry ingredient mixture into the wet mixture until smooth.  Refrigerate the final mixture until ready to deep fry the snickers.  Take each snicker and unwrap each of them.  Next stick a large flat wooden pic into the end of the snicker and place on a sheet pan.  Repeat the process until all the snickers have a pic in them.  Take and place the sheet pan in the freezer and freeze snickers.  When frozen, place them in a sealable plastic container until needed.  When ready to fry them up get your oil heated to between 350 & 375 degrees.  Dip a frozen snicker into the batter, let dip off a little and carefully place into the hot oil.  Snicker will float and turn golden brown when done (about 2-3 minutes).  Remove with tongs and place in a pan lined with paper towels.  Let them cool a minute or two so you don’t burn your mouth.  Enjoy!

Note:               You could use the regular sized snicker bars too.  Just be sure to use Popsicle sticks to give you more stability and something to hold on to as you eat it.

Note:               Batter should keep for a few days but best used within 24 hours.

Ideas for Future Efforts

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Grilled Chicken Wings

Grilled Chicken Wings

(2 doz. pieces)

Ingredients:

½ cup Salt

2 qt. Cold Water

2 lb. Chicken Wings, (see note)

1 ½ tsp. Cornstarch

1 tsp. Black Pepper

As needed BBQ Sauce or Glaze (your favorite) (optional)

Directions:

In a gallon container combine the salt and water.  Prick the wings with a fork before submerging them in the saltwater.  Cover and refrigerate for at least 30 minutes to 2 hours.  In a medium bowl combine the cornstarch and pepper and set aside until ready to coat chicken.  Remove the chicken wings from the saltwater and pat dry with paper towels.  Place the chicken in a large bowl and toss the wings with the cornstarch mixture until evenly coated.  Grill wings over medium-low heat on charcoal or gas grills placing the wings thicker skin side up until browned on bottom (12-15 minutes).  Turn wings over and continue to grill until crisp and lightly charred (about 10 minutes but until they register 180 degrees on the thermometer).  Remove to a platter and cover with foil loosely for 5 minutes before serving.

Note:               If you buy whole wings, discard the tips and cut the remaining into the 2 separate pieces they naturally become.

Note:               If you want to use a sauce or glaze on wings, apply it after you turn them over for the final 10 minutes or so of cooking.  You could also just sauce them after removing them from the heat and before they rest the 5 minutes (that’s what I would do).

Ideas for Future Efforts

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Deviled Eggs Bruschetta

Deviled Eggs Bruschetta

(12-18 portions)

Ingredients:

½ doz. Large Fresh Eggs, boiled and peeled

½ cup Mayonnaise

½ tbsp. Yellow Mustard

To taste Salt & Black Pepper

For dusting Paprika

1 clove Fresh Garlic, minced

1 tbsp. Extra Virgin Olive Oil

1 French Baguette, ½ inch slices on bias (12-18 slices)

Directions:

Slice the eggs in half and take half of the whites and coarsely chop them.  Place them in a large bowl and set aside.  Take the remaining eggs (whites and yolks), mayonnaise and mustard and place in a blender or food processor.  Process the mixture until smooth and then combine it with the chopped eggs in the large bowl.  Taste and adjust flavor with the salt and pepper.  Place the mixture in a serving container, dust with the paprika, cover and refrigerate.  Combine the olive oil with the minced garlic and set aside.  Slice the bread into about ½ inch thick slices on the bias.  Take a sheet pan and place the slices in a single layer on the pan.  Using a pastry brush, brush the garlic olive oil on one side of the bread and place in a pre-heated 400 degree oven for 10 to 15 minutes or until lightly toasted on top.  Remove slices to a rack and let cool.  Place the cooled bread slices in a container until ready to use.

Note:               If you’re not sure how to boil eggs, the recipe is in my cookbook “More Than Your First Cookbook” on page 67.

Note:               You can add some other ingredients to the egg mixture to spice it up or change the flavor profile.  Just use your imagination.

Ideas for Future Efforts

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More on Tailgating

Last week I talked a little about getting organized and the main meats that are popular at tailgates.  This week I will talk a little more on organizing and then on food safety, side dishes and, of course, desserts.

Some tailgating groups I know sit down and plan the whole season out before it even starts.  They decide menus for each game, who is responsible for what each game and how the finances (costs) are split.  Some tailgaters will have themes for each game.  What theme comes down to what foods everyone likes, what team they are playing and/or what the calendar has to offer.  They may do a Mexican Fiesta or a Halloween themed party.  Whether the game is a day or night contest or a home or away game influences what you plan for that game day.

Football seasons usually start out warm and can work towards cold snowy days.  That makes chili a popular item for late season games.  Another help to planning menus is grocery store specials on items.  Doing something with shrimp might come into play if there's a good deal on them.  Remember that if you do plan out the season, try and leave yourself flexible to good opportunities.

A very important area to be careful about when tailgating is food safety.  You don't want to get anyone sick because you didn't follow good food safety habits.  Keep hot foods "Hot", cold foods "Cold" and if foods are set out too long - get rid of them.  Coolers can be used to keep foods both hot and cold.  They won't keep them that way forever but should be able to handle your normal day.  Just remember to think about what you're doing and use common sense in making food decisions.

When thinking sides dishes to support your meats, remember the weather.  Hot days in early season are hard on dishes with mayonnaise in them.  Also sides dishes most of the time can be done ahead of time and brought to the event later than the meats being cooked.  Try to expand your horizons and try some dishes that  aren't your usual tailgate fare.  Variety is part of the spice of life so give it a try.

When it comes to desserts, everyone has a special dessert that they do well.  Take advantage of your group and this gives you good variety too.  Desserts that can be eaten with ones' hands are a heavy favorite at tailgates.  However, cakes, pies, etc. are nice surprises as you find room to eat a little more.

Tailgates are not for dieting.  They are for fun, enjoyment and camaraderie.  Diet during the week before the game so on game day you don't have to worry about anything but the opposing team.  And have fun!

This week's recipes include "Deviled Egg Bruschetta" and "Grilled Chicken Wings" and lastly "Deep Fried Snickers" just for fun.

Have a great week and I hope your team has a super season.