Super Bowl Snack Countdown Day 5 - Spicy Orange Marmalade Wings

Are you ready for the big game? I’m almost ready. I just need to finish up these wings before I head out to the party I’m attending. I am really excited about Spicy Orange Marmalade Wings. A couple of years ago on our way to drop our daughter off at college in Montana, we stopped to stay the night at Lake Coeur d’Alene in Idaho. The kids were tired and decided to hang out in the room, but Les and I were restless, so we decided to walk to a pub near the hotel.

We ended up at Capones Pub and Grill (of Diners, Drive-ins, and Dives fame). Les and I sat at the bar, chatted with the bartender and asked for recommendations on what to eat and drink. She set us up with a couple of margaritas and suggested the wings. I chose the special wings – Orange Marmalade Wings. I haven’t been able to get these wings out of my head since I had them, and I knew I wanted to try to recreate them. The only problem is I waited too long, and I can’t remember exactly what they tasted like.

So, I ventured out on my own, and created these tasty Spicy Orange Marmalade Wings. The marmalade adds sweetness and my trifecta of spices adds a nice spicy kick. The three different spices each add a different flavor, and together they add a nice complexity to the orange marmalade.

These Spicy Orange Marmalade wings would be great for your next party, just be sure to serve them with a stack of napkins. They are sticky.

Super Bowl Snacks Countdown Day 1 - Reuben Pig in Blankets
Super Bowl Snacks Countdown Day 2 - Mango Salsa
Super Bowl Snacks Countdown Day 3 - Baked Barbeque Wings
Super Bowl Snacks Countdown Day 2 - Mini Chorizo Corn Muffins

Spicy Orange Marmalade Wings
Printable Recipe
2 ½ pounds chicken party wings
1 tablespoon kosher salt
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon ground black pepper
1 teaspoon olive oil
¼ cup chopped red onion
1 serrano pepper, seeded and chopped
¼ teaspoon red pepper flakes
¼ teaspoon salt
1/8 teaspoon cayenne pepper
1 cup orange marmalade

In a small bowl mix together the kosher salt, garlic powder, paprika and black pepper. Pat the party wings dry with a paper towel. Sprinkle the dry rub all over the wings, rubbing some under the skin as well. Cover the wings and refrigerate for at least 6 hours and up to 24 hours.

Preheat the oven to 425°F. Place the chicken skin side up on a wire rack over a baking sheet. Roast chicken wings until the chicken is completely cooked and the skin is crispy, about 35 to 45 minutes.

Meanwhile, heat the olive oil in a large skillet. Add the red onion and Serrano pepper to the skillet, and cook until the onion and pepper are softened. Mix in the red pepper flakes, salt and cayenne to the onion mixture, and add the orange marmalade. Heat until the marmalade has softened and all the ingredients are combined.

Add the cooked wings to the marmalade mixture and toss to completely coat the wings in the mixture. Place the wings on a platter and pour any remaining marmalade into a small dipping bowl. Serve warm. 

Super Bowl Snack Countdown Day 4 – Mini Chorizo Corn Muffins

Today I’m sharing Mini Chorizo Corn Muffins for day 4 of my Super Bowl Snack Countdown.  I loved corndogs as a kid, and these corn muffins are an updated version of those corndogs. The chorizo tastes great with the corn muffin mixture.  They are easy to make too.  Serve them with spicy brown mustard for dipping.

Mini Chorizo Corn Muffins

Adapted from Food Network Magazine

Printable Recipe

3 fully cooked chorizo sausages, Sliced into 24 ½ inch slices

1 tablespoon vegetable oil

½ cup yellow cornmeal

¼ cup all-purpose flour

2 teaspoons sugar

Kosher salt

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon cayenne pepper (optional)

1 large egg

¾ cup buttermilk

3 scallions, thinly sliced

Preheat the oven to 375°F and coat a 24-cup mini muffin pan with cooking spray. 

Heat the vegetable oil in a large nonstick skillet over medium-high heat.  Add the chorizo and cook, stirring occasionally until lightly browned, about 3 minutes.  Cool on a plate lined with a paper towel.

Meanwhile, combine the cornmeal, flour, sugar ½ teaspoon salt, baking powder, baking soda and cayenne pepper in a large bowl.  In a small bowl, whisk together the egg and buttermilk. Mix the egg mixture into the cornmeal mixture.  Stir in the scallions and mix until smooth.  It should have the consistency of pancake batter.

Pour the batter into the prepared muffin pan filling each cup about halfway.  Place a piece of chorizo in the center of each cup.  Bake until golden and cooked through, about 12 minutes.  Let cool for 5 minutes, then remove from the pan.  Serve warm.

Super Bowl Snack Countdown Day 3 - Baked Barbeque Wings

I’m sharing with you one of my favorite chicken recipes. I make this chicken for parties all the time. For 4th of July, I rub chicken thighs and drumsticks with this spice rub and Les barbeques them, and it is very popular and easy.

Last summer, I tried this rub with chicken wings, and took them to the beach for a cookout with our friends who were visiting from Tennessee. The wings were hit. They tasted like barbeque chicken wings, but without the sticky barbeque sauce and without the mess.

Leaving the rub on for at least 6 hours give the salt and spices a chance to flavor the chicken all the way to the bone, so don’t skip this step.  

Super Bowl Snacks Countdown Day 2 - Mango Salsa
Super Bowl Snacks Countdown Day 1 - Reuben Pig in Blankets

Baked Barbeque Wings
Adapted from America’s Test Kitchen Cookbook  
Printable Recipe
5 pounds chicken party wings
3 tablespoons brown sugar
2 tablespoons chili powder
2 tablespoons sweet paprika
1 tablespoons kosher salt
2 teaspoons ground black pepper
½ teaspoon ground chipotle chili powder
¼ teaspoon cayenne pepper

Combine brown sugar, chili powder, paprika, salt, pepper, chipotle chili, cayenne pepper in a small bowl. Coat the chicken wings with the dry rub and refrigerate for at least 6 hours or up to 24 hours.

Preheat the oven to 425°F. Place the chicken skin side up on a wire rack over a baking sheet. Roast chicken wings until the chicken is completely cooked and the skin is crispy, about 35 to 45 minutes.

Reuben Pigs in Blankets

I am excited about the Super Bowl on Sunday. Or, to be more truthful, I’m excited about the Super Bowl party I’m attending, since my team lost in an exciting game against the Seahawks.

I’m always excited about Super Bowl food, whether it’s a big bowl of chili, cookies or fun appetizers. I’ve been busy testing out Super Bowl party recipes, and I’m planning on posting them this week leading up to the big game.

First up are these Reuben Pigs in Blankets. My boys loved these. And, me? I’m a sucker for pigs in a blanket and I have warm and fuzzy feelings for Reuben sandwiches, so this combination really works for me. Reuben Pigs in Blankets are fun and tasty, and a perfect nibble for Super Bowl.

Reuben Pigs in Blankets 
Adapted from Food Network Magazine  
Printable Recipe 
½ cup sauerkraut, drained and roughly chopped
3 tablespoons pickle relish
1 8-ounce tube of crescent roll dough
2 slices Swiss cheese, each slice cut into 12 pieces
24 beef little smokies
1 large egg, lightly beaten
Thousand Island dressing for dipping

Preheat the oven to 350°F and line a baking sheet with parchment paper. Combine the sauerkraut and relish in a small bowl, set aside.

Unroll the crescent dough and pinch the diagonal seams together with your fingers. Cut the dough in half lengthwise, and then slice each half crosswise into 12 strips. Place a piece of cheese on one end of strip of dough leaving a ½ inch boarder on the short end. Spread about 1 teaspoon of the sauerkraut mixture on top of the cheese. Place one little smokie on top of each strip of dough, and pinch the dough to seal.

Place pigs in a blanket seam side down on the prepared baking sheet, and brush with the beaten egg. Bake until the dough is golden brown, about 15 minutes. Serve warm with thousand island dressing.

Goat Cheese with Sun Dried Tomatoes and Rosemary

Happy Thanksgiving!

 

I am a guest at Lynn’s Thanksgiving table again this year, and frankly, I’m happy and relieved.  I’m sure I will be hosting again sometime, but tomorrow we will be heading up to Lynn’s.  I am bringing these Mashed Potatoes, green beans and this Cranberry Salsa.  I am also thinking of bringing this Goat Cheese with Sun Dried Tomatoes and Rosemary appetizer.

My friend Janet, of Surfer Soup claim to fame, serves this up a regularly at camping trips and events are her house.  And, if you know Janet, you would know she would never serve it up as fussily as I have, but it is just as delicious.  She layers the tomato rosemary mixture on top of the goat cheese and serves it just like that.   She says the secret is in the crackers, and she is right.  Serve Trader Joe’s Raisin Rosemary Crisps or something similar.

Goat Cheese with Sun Dried Tomatoes and Rosemary

Printable Recipe

1 5-ounce log of fresh goat cheese

½ cup chopped sun-dried tomatoes (use tomatoes in olive oil)

1 teaspoon chopped fresh rosemary

pinch of salt

Mix together sun-dried tomatoes, rosemary and salt.  Lightly press the tomato mixture onto the outside of the goat cheese, and wrap with plastic wrap.  Chill for at least an hour.  Serve with Raisin Rosemary Crisps.

Happy New Year!

I can’t believe we are saying goodbye to 2011 today!  We will enjoy a smaller New Year’s Eve this year than we did last year.  Suzanne, Kevin and their son will be joining us for Mexican food (ordered in), games and movies. 

I’m in total hibernation mode, so I'm keeping everything simple.  I’m using the same table setting I used for Christmas.   After seeing a beautiful table in Southern Living with blue, silver and green, I decided to make a blue table runner for my Christmas table.  The blue fabric I found has a small bright green stem that is perfect for Christmas. 

 

I added my green Crate and Barrel chargers and used my beautiful Lenox Butterfly Cloud dinner plates.  The Princess House Fantasia luncheon plates for salad added a sparkly touch, and I added the green glass napkin rings and my favorite green water glasses.

 

My green trees and mercury glass candleholders and votives finished the look.  I think the blue, green and white table is a winner (if I do say so myself).

I made these Onion Squares for our Christmas cocktail party.  I’ve made them a few times in the past to rave reviews.  For the cocktail party, I substituted whole-wheat pastry flour for half the all-purpose flour.  I won’t make that substitute again. The whole-wheat pastry flour made the dough a little heavy.   The dough is light and airy when using only all-purpose flour, so I didn’t change the original recipe.  The topping is delicious.  The onion and rosemary cook down to an almost jam like consistency, and pair beautifully with the blue cheese.  Caramelized Onion Squares are elegant appetizers to serve at your next cocktail party.

Caramelized Onion Squares with Blue Cheese

Adapted from epicurious.com

Printable Recipe

Crust

2 cups all-purpose flour

2 teaspoons baking powder

¾ teaspoon salt

¾ cup whole milk

¼ cup olive oil

2 tablespoons unsalted butter, melted

Topping

2 tablespoons unsalted butter

2 tablespoons olive oil

3 large yellow onions, halved and thinly sliced

1 tablespoon finely chopped fresh rosemary

1 teaspoon sugar

½ teaspoon salt

1 cup crumbled blue cheese

Crust

Preheat oven to 425°F.  Mix flour, baking powder and salt in a medium bowl and stir to blend.  Whisk milk, olive oil and melted butter in a liquid measuring cup.  Make a well in the dry ingredients and slowly pour milk mixture into the well.  Stir ingredients until just blended and smooth.  On a lightly floured surface, roll the dough into a 10x13-inch rectangle.  Transfer the dough to a rimmed baking sheet.  Re-shape the dough into a rectangle, and pierce dough all over with a fork.  Let dough rest at room temperature while preparing the topping.

Topping

Melt butter with the oil in a large Dutch oven over high heat.  Add onions and cook until the onions are soft and beginning to brown, stirring frequently, about 10 minutes.  Add rosemary, sugar, salt and a generous grinding of black pepper.  Reduce heat to medium.  Continue to cook until the onions are soft and dark brown, stirring frequently, about 20 minutes.  Cool.

Spread onion mixture evenly over dough.  Sprinkle with cheese.  Bake until crust is golden and the cheese is bubbling, about 20 minutes.  Let cool for 10 minutes and cut into squares.  Serve warm or at room temperature.

Atomic 60s Part II

As I promised, I’m sharing a few appetizer recipes from our Atomic 60’s party. First, though, I’m going to share a couple other pictures from the party. As usual, I was able to snap a few pictures as the first guests arrived, but once the party got started, I set my camera down and didn’t pick it up again until much later. I missed a bunch of good pictures trying to be a good hostess. Who knows, maybe someday I’ll just decide I want to be a good photographer!

I love how everyone got into the theme of the party this year.

Our party-planning group.

Les and I

Looks like girl's night!

Shannon in a great outfit!

Brian mixing up drinks.

Sandy made Date and Linguica Rumaki for the party, and I think this was one of our appetizer stars! It is such a tasty and fun vintage appetizer

Date and Linguica Rumaki
Printable Recipe
Madjool Dates, pitted
Linguica Sausage, sliced in fat matchsticks
Bacon, sliced in half crosswise

Stuff the madjool dates with a slice of linguica. Wrap the date with the slice of bacon and secure with a toothpick. Place on a broiler pan and bake in a 350° oven for 20 to 30 minutes or until the bacon is fully cooked. Serve warm or at room temperature.

The cheese ball recipe was handed down to me from my mom, and like the grasshopper pie, I’m sure it was actually served in the 60s. I make this cheese ball about once a year for some party or get together. Everyone always loves it, and it brings back  childhood memories for me. I even remember the wooden platter my mom served the cheese ball on.

Cheese Ball
Printable Recipe
8 oz. cream cheese, softened
½ cup unsalted butter, softened
4 oz. blue cheese, at room temperature
¼ cup chopped green onions, whites and light green parts only
1½ cups chopped walnuts

Mix together cream cheese, butter, blue cheese and green onions until fully combined. Shape into a ball and roll in the chopped walnuts. Serve with butter crackers like Ritz.

A friend gave me this crab corner recipe after she served them at a party I attended. I’ve lost touch with this friend, but she photo-copied the recipe, so I know she got it from Pauli Powers. Thank you Pauli Powers whoever you are. You came up with a great cheesy do-ahead crab recipe. I made these the week before the party, and I cooked them right before serving them. Crab Corners were easy and popular with our guests.

Crab Corners
Printable Recipe
4 English muffins, split in half
1 can crab
1 jar Old English cheese
2 tablespoons mayonnaise
1 teaspoon garlic salt
½ cup butter
dash of Tabasco sauce

Mix together the crab, old English cheese, mayonnaise, garlic salt, butter and Tabasco sauce. Spread crab mixture on the English muffin halves. Place muffins on a sheet pan, and put the sheet pan in the freezer until the muffins are fully frozen, about 4 hours or overnight. Remove from the freeze and cut the muffin halves into quarters. Place muffin quarters in plastic freezer bags and back into the freezer until ready to bake.

To Bake: Preheat the oven to 450°F. Place frozen crab corners onto a sheet pan, and bake for 10 minutes or until they are golden brown and bubbly.

White Bean and Fennel Crostini

I had some girl friends over for a jewelry party on Friday night.  Jewelry has now joined the likes of Tupperware, Pampered Chef and a host of other products offered as a in-home sales product.  A friend of mine is stylist for one of these jewelry companies, and I promised her I would host a party.  You know me; I’m always up for hosting a party, and helping Joanne was a great excuse for a party!

I had to make this party easy on myself since I chose to have the party on what seemed to be the busiest week I’ve had since before summer ended.  I served some easy pre-made appetizers, but I knew I needed to add at least one homemade appetizer. 

I had made this White Bean and Fennel Crostini a couple of weeks ago as a test for my family.  Everyone liked the appetizer, but my son loved it.  He kept coming back for more saying, “This bread stuff is really good!”  High praise!  The white bean spread tastes a little like aioli without the extra fat, so it fits right into our new way of eating, and I knew my girl friends would appreciate a healthy option.

White Bean and Fennel Crostini

Adapted from Fresh & Fast Vegetarian by Marie Simmons

Printable Recipe

1 clove garlic

1 teaspoon fennel seed

kosher salt

1 15 ounce can cannellini beans

¼ cup extra virgin olive oil, plus more for drizzling

¼ cup minced red onion

1 tablespoon red wine vinegar

Freshly ground black pepper

1 baguette, sliced and toasted

2 tablespoons fresh rosemary, snipped

Combine garlic, fennel seed with ½ teaspoon salt in a mortar and crush into a paste with the pestle.  If you don’t have a mortar and pestle, you can finely chop the garlic and the fennel and combine with the salt and crush with the back of your knife to create a paste.

Combine the garlic mixture, white beans and olive oil into the bowl of a food processor and blend into a course puree.  Add the red onion, vinegar and ¼ teaspoon of freshly ground black pepper.  Add more salt if needed.

Spread each toast piece with the white bean mixture and top with rosemary and a drizzling of olive oil. Serve. 

Parmesan Thyme Crackers

I originally made Parmesan Thyme Crackers to go with the tapenade I made a couple of weeks ago.  But, once I tasted the crackers, I realized the flavors of the two would not pair well.  The sour salty combination of the tapenade needed a neutral base for its flavors to shine.

Parmesan Thyme Crackers don’t need a tapenade, cheese, or any other spread to complete them.  No, they are delicious on their own.  You only need to serve a glass of wine or champagne with these crackers to set off their rich buttery flavor and delicate texture, making them a perfect before dinner nibble to whet your guest’s appetites without filling them up.

Parmesan Thyme Crackers
Adapted from Barefoot Contessa Back to Basics
½ pound (1 stick) of butter
4 oz freshly grated parmesan cheese, about 1 cup
1 teaspoon minced fresh thyme leaves
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 ¼ cup all-purpose flour

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter for 1 minute.   Turn the mixter to low, and add the Parmesan, thyme, salt and pepper.  Mix until combined.  Add the flour and mix until the mixture combines in large crumbles, about 1 minute.  If the dough is dry add water 1 teaspoon at a time until the dough comes together. (I had to use about 5 teaspoons)

Place the dough on a lightly floured surface and press it into a ball, and then roll into a 9-inch log.  Wrap the log in plastic wrap and chill for at least 30 minutes or up to 4-days. 

While the dough is chilling, preheat the oven to 350°F. 

Line a sheet pan with parchment paper. Cut the dough into 3/8-inch-thick rounds, and place them on the prepared sheet pan.  Bake for 22 minutes, or until very light browned.  Rotate the pan once during baking.  Cool and serve at room temperature.

Lemon Thyme Tapenade

Last weekend was busy and fun with a trip to San Francisco to see Fiddler on the Roof, and a long ride in the new truck, but the highlight of the weekend was getting together with friends over at Beth and Scott’s.  We were really lucky meeting this group of friends through our son’s class at school.  I love getting together with them, because no matter where we meet, we all share the cooking duties, and these friends are all great cooks.  I always come away with something I want to make myself, like Scott’s chicken and Brian’s brisket.  And, last Saturday was no different.  Beth brought out a tapenade she served over fresh goat cheese.  I couldn’t get enough of it.  I probably ate too much, but I enjoyed every bite.  Beth told me how she made it, but didn’t give me any ratios or measurements.  I have recreated her tapenade to the best of my recollection here, and I think it tasted just like Beth’s.

Grilled Artichokes with Red Pepper Aioli

Sunday afternoon, I was riding along the coast in my husband’s shiny new red truck (perfect wouldn’t you say for Valentine’s Day?).  The sun was shining brightly, and I could almost pretend it was spring.  I could, that is, until I looked over to see the ocean absolutely churning.  The waves hitting the rocks with angry strength were from a storm system that passed through the day before.  The ocean was beautiful to watch as we drove along.  With the sunroof and windows open, we continued our drive through the Santa Cruz Mountains.  I could almost taste spring in the wind blowing through my hair.  I know our rainy weather doesn’t compare with the snow and ice in some areas of the country, but I’m tired of winter and I’m ready for spring.

When we arrived home I tasted spring again when I made these Grilled Artichokes with Red Pepper Aioli.   These beautiful artichokes were “local” according to their sign at the market. I chose to ignore my husband who suggested there might a Chilean town named “Local.”   These artichokes were delicious, and my whole family enjoyed them.  My son had his with plain mayonnaise, but my daughter, husband and I had ours with the Red Pepper Aioli.   I recommend you have a loaf of good bread on hand when you make these artichokes, because you’re going to want something to soak up the leftover aioli. 

Grilled Artichokes
4 Large Artichokes, ends trimmed
3 sprigs fresh thyme
freshly squeezed juice from 1 lemon
Kosher salt
1 tablespoon olive oil

Fill a large pot with water and add the artichokes, thyme, lemon juice, and 2 teaspoons kosher salt.  Cover and bring to a boil.  Boil the artichokes for about 20 minutes or until barely soft.  Drain artichokes and set-aside until cool enough to handle.  Cut the artichokes in half, and remove the choke with a spoon.  Brush the artichokes with olive oil and season with salt and pepper.  Heat a gas or charcoal grill to medium high.  Place the artichokes cut side down on the grill and cook for 5 minutes and then turn over, and cook the artichokes for another 5 to 10 minutes or until the flesh gives easily when pierced with a fork.  Serve the artichokes warm with the red pepper aioli.

Tequila Lime Chicken Wings with Lime Cilantro Dipping Sauce

As a kid, I never liked the dark meat of chicken or turkey.  Thanksgiving would roll around, and my sister would happily gnaw on the succulent dark meat of a turkey leg, while on my plate were slices of turkey breast in all their dried glory.  I was as happy with my choice as my sister was with hers, but that was before I tried Buffalo wings.  Once I tried these spicy wings, I was converted to dark meat instantly, and I never looked back.  Sure, I still eat white meat chicken, but I love nothing more than a plate full of chicken wings.

I tried a recipe for Guy Fieri’s wings last year for Super Bowl, and they were a big hit.  So, when I saw his new wings in the current Food Network Magazine, I knew I needed to try them.  The Tequila Lime Chicken Wings are more flavorful than most other wings I’ve tried, because you put the marinade on the wings after they bake.  I was dubious at first, but after I tasted the tangy and spicy wings, I was convinced.

Happy New Year!

Stuffed Mushrooms

If you are looking for New Year’s Eve appetizer ideas, you can’t go wrong with these stuffed mushrooms. I saw them on the Pioneer Woman’s site, and they looked so good I needed to try them out for myself. They didn’t disappoint! The sausage mixed with the Parmesan cheese and the mushrooms are a great combination. Here is her recipe for Stuffed Mushrooms.

Here are some other ideas…
Chicken Wings with Salsa Verde
Baked Brie with Crudités
Sausage Rolls
Tomato Tart

I will be back next year with some more yummy food. Happy New Year!
Janice

PS: Check out my updated recipe list. I have finally updated the list with all of the recipes on my blog.

Christmas Party Appetizers

I love Christmas, even with the stress of shopping, the crowds, and the extra work the season entails. I like the shopping and baking, but most of all, I like the gatherings. Les and I enjoy entertaining friends and family in our home, but I love to be invited to friends’ homes during Christmas time. We are lucky to have friends who enjoy entertaining, and do it well. We were invited to some great parties this year, including a couple of cocktail parties, a cookie exchange and an ornament exchange. I have eaten some delicious food in the last couple of weeks.

Barb and Rob had a wonderful cocktail party with “potluck” appetizers. Les and I really enjoyed ourselves at their party. Rob had lemon drop, hypnotic, cosmo and orange martinis waiting for us when we arrived. I brought stuffed peppers and spicy green bean/salami roll-ups. Sandy brought this impressive shrimp dish. I think these shrimp were the hit of the party (I didn't bring my camera, so I don't have a picture).

Conny made Crostini with Mushrooms, Blue Cheese and Bacon for her cookie exchange party, and they tasted like mushroom stroganoff. The crostini was the perfect appetizer to counter all the cookies we were munching on. The mushroom and blue cheese crostini were so good, I had to make them for Les to try. He was impressed! The only change Conny and I made to the recipe was to use bacon instead of prosciutto. I just browned the chopped bacon, and then removed it from the pan and drained the fat, but did not clean the pan. I added the three tablespoons of butter and continued the recipe as written. I stirred in the bacon when the recipe said to add the prosciutto.
Shannon invited me to a girls’ ornament exchange party this year, and I had a great time. Shannon is the “hostess with the mostess.” She served pomegranate martinis along with a fabulous spread. She served something similar to this delicious Blue Cheese and Bacon dip along with some other wonderful appetizers. The food was great, but the best part of the evening was the ornament exchange. Everyone brought a wrapped ornament, so we drew numbers, and then everyone got to pick a wrapped ornament to open. Shannon warned me this part of the evening would get a bit “cut-throat” since the a guest with a higher number could steal an unwrapped ornament from a guests with lower number. Shannon was right, the stealing does get a bit intense, but it was great fun!

Chris and Bernie invited us to a cocktail party last weekend. Les and I were both supposed to attend, but Les didn’t feel well, so he stayed home. Chris and Bernie are also wonderful hosts. Their house was very festive, and the company was especially merry. I had a great time. I put together these fig blue cheese and walnut crostini. Melissa gave me some homemade fig jam for Christmas, so I spread it on toasted baguette and topped it with a little blue cheese and a toasted walnut half. I like having some recipes on hand where I only need to assemble the ingredients.
Here is a sneak-peak of my Christmas table setting...

Fist Full of Cocktails

We held our Fist Full of Cocktails fundraising party on Saturday, and everything went well. We had 53 guests who each paid $50 to attend, and I am pretty sure we had 53 satisfied customers. We painstakingly planned the menu down to every detail (I am joking about the painstaking—we had a great time getting together to work on the menu, since it usually also involved food).

We decorated Sandy and Brian’s backyard with a western/Mexican theme.




We set up the bar, and we were ready for our guests to arrive. Did I forget to mention we did a little cooking? Well, we did a lot of cooking! Lucky for us, everyone came with a good appetite, and no one said they were on a diet. I kept bringing food out, and guests kept eating. I love when that happens!
We started everything off by setting spiced nuts along with Paula’s black-eyed pea salsa on the cocktail tables (See how cute the nuts are in the margarita glass?). Once everyone started arriving, we passed jalapeno poppers, veggie empanadas, and chorizo quesadillas. We also passed crackers with pepper jack cheese cut into the shape of small cactus. The cactus shape with thanks to a cute cookie cutter Sandy bought.
I told you about the veggie quesadilla I tested for the party that didn’t make it to the menu, well it was because Sandy’s empanadas had almost the same filling. She used piecrust circles and filled them with corn, black beans, zucchini and red pepper. The empanadas were delicious. I needed to come up with another quesadilla idea, so I remembered the queso dip I made a few months back. I decided to deconstruct the dip and turn the ingredients into a quesadilla recipe. I loved these quesadillas, and my family including my son liked these quesadillas too. Our guests gobbled them up, so I assume they liked them too.

Chorizo Quesadillas
2 links of Mexican chorizo
1 poblano pepper
3-4 cups shredded pepper jack cheese
½ cup sliced green onions
½ cup chopped cilantro
8 6-inch flour tortillas
vegetable oil

Broil the poblano pepper until the skin is black, and place the pepper in a paper bag for 10 minutes. Take the pepper out of the paper bag and peel the skin. Cut off the stem and remove the seeds, and chop the pepper in small pieces. Remove casings from chorizo and cook crumbling the sausage into small pieces until cooked through. Brush vegetable oil on a grill or skillet, and add one tortilla. Top the tortilla with ¼ of the cheese, chorizo, onions and cilantro, then place a second tortilla on top of the mixture. Once the bottom tortilla has browned, flip over and brown the other side. The quesadilla is done when both tortillas are browned and the cheese in the center is melted. Cut into wedges and serve. Makes 4 quesadillas.

I made 110 jalapeno poppers for Fist Full of Cocktails. I was worried we would be having jalapeno poppers for days, but they were gone by the end of the evening. I am finding it hard to give an exact recipe for these poppers. It is really more of a ratio. I used about two pounds of bacon, 55 jalapenos and 36 ounces of cream cheese.

Jalapeno Poppers
From Pioneer Woman
Jalapenos
Bacon slices, cut into 1/3 pieces
Cream Cheese

Cut jalapenos in half and scrape out the seeds and the ribs with a spoon. Just a word of warning: If you don’t want your eyes and fingers to burn, wear safety glasses and gloves. Fill the jalapeno halves with cream cheese and wrap with bacon slice and secure with a toothpick. Bake in a 375° oven for 20-25 minutes or until the bacon is browned. You don’t want the pepper to become soggy, so you can turn on the broiler if the bacon isn’t cooking fast enough. Just watch them carefully.

Fist Full of Cocktails to be continued…

Jalapeño Jelly

I really wanted the picture above to be of my own jalapeño jelly, but it was not to be (wow, I sound melodramatic). I have wanted to make jalapeño jelly for years, but I was never into canning in the past, and it just seemed too difficult. This year, after I canned strawberry rhubarb, strawberry and blackberry jam, I decided to give jalapeño jelly a try. I found a promising recipe that had apples and cranberries in it besides the jalapeños, so I rolled up my sleeves and went to work. The recipe was simple enough. Cut up apples, jalapeños and a bell pepper and cook on the stovetop until softened. Strain the juice, add sugar and boil until you have jelly. Great! I was ready. I did everything correctly except I guess I boiled the jelly too long. So, instead of having jalapeño jelly, I had jalapeño candy. I was disappointed. I am going to try again, but next time I won’t boil the jelly as long (I will also add more jalapeños since the jelly wasn’t spicy enough for me).

We had some friends over for dinner on Sunday night, so I brought home some store bought jalapeño jelly (I decided not to serve the jalapeño candy) and served it with some cream cheese and tortilla chips.
Grilled Haloumi
Here is another quick appetizer. Sandy and Brian served it on one of our camping trips last year, and I just loved it. It is one of the easiest appetizers around. Brian and Sandy grilled the Haloumi on a small charcoal grill. I have grilled the cheese on the barbeque, but I have also used my Panini press to get the great grill marks. Haloumi doesn’t melt it just gets warm and the edges caramelize. We were calling it squeaky cheese because of the noise it makes when you bite into it. Try Haloumi you will like it!

Chili-Corn Custard Squares

Did you notice the two sour cream topped squares on the plate next to the gazpacho in my last post? Now, unlike the gazpacho, I really enjoyed these Chili-Corn Custard Squares from Bon Appétit’s June issue. They were the best part of the meal. They had a nice texture, and the jalapenos didn't make the squares spicy, but they added a delicious flavor.

I made the squares two hours before dinner, and served them at room temperature. Although they were good, I think I will serve them warm next time. I served them as a side dish for soup, but Bon Appétit billed them as an appetizer. I think they work as a side dish or an appetizer.

Chili-Corn Custard Squares
From Bon Appétit
3½ Tablespoons of vegetable oil, divided
1 large onion, finely chopped
Nonstick vegetable oil spray
¼ cup of all-purpose flour
¼ cornmeal
½ teaspoon baking powder
¼ teaspoon salt
1 large egg
2/3 cup shredded Mexican cheese blend
½ cup sour cream plus more for garnish
½ cup canned cream corn
2 Tablespoons minced seeded jalapeno chiles
Salsa for garnish

Heat 1½ tablespoons vegetable oil in a large skillet. Add the onion and sauté until the onions are soft and beginning to brown stirring often. Cool the onions.

Preheat the oven to 350°F. Spray an 8x8x2 inch metal baking pan with nonstick cooking spray. Whisk the flour, cornmeal, baking powder, and salt in a small bowl. Then whisk the egg, 1/3 cup cheese, ½ cup sour cream, creamed corn and the remaining 2 tablespoons of oil in a large bowl (I think I may have forgotten to add the oil, because for the life of me, I don’t remember). Stir the flour mixture into the egg mixture, and then add the onions and jalapeno. Spread the batter into the prepared pan and top with the remaining cheese. Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. Cut into squares and top with sour cream and salsa.

Dinner en Mi Casa

I love cooking in the winter. I love the braises, the roasts and the pasta. But, I am getting a little tired of winter. I know, I really shouldn’t complain. Winter in northern California is mild, and we desperately need the rain that’s been falling for the last couple of weeks, but I did want to feel a glimmer of summer. So, what should I serve for a dinner party in the middle of February to make it feel like summer? Why, a Mexican fiesta of course!

The Menu
Queso Fundido with Chorizo
Pork Tacos with assorted toppings
New Style Black Beans
Green Onion Slaw
Tres Leche (Milk Cake)
Sopapillas

Brian mixes a mean margarita, Tammy brought the Tres Leche cake and the sopapillas, and Paula, Sandy and Beth brought food and drinks for the kids. Thanks for the contributions!
I had made the Queso Fundido once before, and it is really delicious, but it does have a tendency to separate. The first time I made the dip, I had placed it in the fondue pot to keep it warm. But, the sterno ran out, so the dip did not get too hot. This time I warmed the dip, and put it in the fondue pot with a full can of sterno underneath it. I will not do this again. The dip became too hot, and separated into a stingy mass. The dip still tasted delicious, but the texture did not work well. I recommend you heat the dip, and heat the water under the fondue pot, then once you put the dip in the fondue pot, turn off the sterno. The dip should stay warm enough this way.

Queso Fundido with Chorizo
Adapted from Bon Appetit (7/07)

3 large poblano chiles
4 chorizo sausage links
3 cloves of garlic
12 green onions, chopped
1 ¼ cups chopped fresh cilantro
2 ½ cups grated Monterey Jack cheese
2 ½ cups grated whole milk mozzarella
1 ¼ tablespoon cornstarch
1 cup (or more) chicken broth
Tortilla Chips

Char the poblanos until blackened on all sides over a gas flame or under a broiler. Then enclose in a paper bag for 10 minutes. Peel, seed and coarsely chop the chiles.

Saute the sausage and garlic in a large skillet until browned, breaking the sausage into small pieces. Add the green onions and stir until wilted. Remove from the heat and mix in the cilantro and the poblanos.

In a bowl, toss both cheeses with the cornstarch. Bring the chicken stock to a simmer in large pot, and add the cheese one cup at a time. Whisk after each addition until almost melted. Remove from heat and add the chorizo mixture. You can thin with more broth (¼ cup at a time) if the mixture is too thick. Pour the mixture into a serving bowl, and serve with tortilla chips. Serves 10.
My next trick was to mix in the winter cooking I love with my summer theme. The recipe for the pork tacos calls for braising the meat in a crock-pot, and the result was tender flavorful meat. I took the advise of the Food Network magazine and offered sliced radishes, cotija (a Mexican cheese salty like Feta, but without the sour flavor), sliced avocado, and limes. We would have had chopped mango if I had come home with a mango instead of a papaya, but no one seemed to mind. I also offered the Green Onion Slaw instead of plain sliced cabbage. I changed the Green Onion Slaw a bit by leaving out the sliced red onion this time. The green onions offered enough of an onion flavor. We piled the pork and all of these toppings onto warmed flour and corn tortillas.

Slow-Cooker Pork Tacos
I adapted this recipe from the Food Network Magazine.

3 whole dried California Chiles
3 whole dried New Mexico Chiles
4 cloves garlic, unpeeled
2 to 3 chipotles in adobo sauce
½ medium white onion roughly chopped
3 tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon cider vinegar
Kosher salt
2 teaspoons dried Mexican oregano
3 ¾ cups low-sodium chicken broth
4 pounds boneless pork shoulder (untrimmed), cut into chunks
Freshly ground pepper
2 bay leaves
1 cinnamon stick
Corn and Flour tortillas
Assorted Toppings (see above)

Microwave the chiles and garlic until soft and pliable, 2 to 3 minutes. Stem and seed the chiles and peel the garlic, and put them into a food processor or blender. Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the food processor or blender and puree until smooth. Heat 1 tablespoon of olive oil in a large skillet, and add the chile sauce and fry until thick and fragrant about 8 minutes. Add the chicken stock and simmer until slightly thickened.

Cut the pork shoulder into large chunks, season all over with salt and pepper. Add the pork to the crock-pot, and add the cinnamon stick and bay leaves. Cover and cook on high for 5 hours or until tender. After the pork has finished cooking discard the bay leaves and the cinnamon stick, and shred the pork with two forks. Serve the pork in the tortillas with the assorted toppings. Serves 6-8
One of the joys of getting together with this group of friends is everyone is a really good cook, and we all like to share our new recipes with each other. This is a real treat as the hostess. Tammy brought not one but two desserts for the evening. She really outdid herself. She brought a tres leches (milk cake) and sopapillas.

Tres Leches Cake
Tammy got the recipe from allrecipes.com, but she made some changes. She used Pillsbury Cake Flour and sifted it. She also used twice the amount of vanilla in both instances, and 1 pint of whipping cream.
Sopapillas
Both Tammy and Brian both remember sopapillas from their childhoods in Colorado and Oklahoma respectively. Sopapillas are a deep fried donut type pastry you serve with cinnamon and sugar, honey or nutella (although I think the Nutella might not be traditional). Tammy used allrecipes.com again for the sopapillas. She did recommend you roll the dough out thinner than the recipe calls for (about ¼ inch). She says they puff up better the thinner they are.