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Spain revisited

ingredients

Tomorrow night we’re having Peggy and Lorraine and their significant others over for a dinner of tapas, sangria, and paella. We’ll exchange photos and basically relive our dreamy trip to Barcelona. Plus, I have to put my money where my mouth is when I assured them that my paella is superior to what we had in Spain.

Here is the recipe for one of the many tapas I’ll be serving.

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April 18, 2014   1 Comment

snack attack

chipotle powder

This is a recipe from the Barefoot Contessa that I modified. These nuts are addicting… don’t say I didn’t warn you!

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April 9, 2014   1 Comment

Shrimp Canapes

entry welcome

Saturday night was our 10th annual neighborhood Progressive Dinner. The theme this time was “Speakeasy” and we had so much fun with it.

bently

We started with appetizers at Ronnie’s beautiful home, then split up to have dinner at the various host homes and finally gathered back together at our house for desserts.

wine barrel decor

This was what greeted guests when they entered our house.

lemom drops

At Joanne’s, my “dinner host” home, I enjoyed a wonderful meal where we indulged on Lemon Drops and…

chicken a la rose

… not only delicious, but beautiful Chicken a la Rose, made by Kim…

dinner

… along with Waldorf Salad and Rosemary Potatoes…

jazzy background

… all in a perfectly jazzy dining room! Pictured are Flapper Ronnie, Cool Cat Scott (with his faux cigarette) and Flapper Kim. Can you even imagine a more perfectly themed dining room than this one, with its life-sized jazz band mural?

ronnie's table

It all began at Ronnie’s and her beautifully set hor d’oeuvres table!

I made the appetizers for Ronnie’s house and she provided the desserts for mine. I made Piglets in a Warm Puffy Blanket, Bacon Wrapped Cheesy Mushrooms, Spinach Deviled Eggs, and the following recipe for Shrimp Canapes.

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March 3, 2014   5 Comments

#tbt

My life is spiraling out of control, out of my control. Others are currently pulling the strings. As a result I have nothing new to blog about so today I’m giving you a Throwback Thursday.

blackberry gin & tonic

Today is a special day for my longtime friend… who also was a bridesmaid in my wedding some 28 years ago …. today is her birthday.

meloncello

The two cocktails and appetizer in THIS POST are what I served when we had Birthday Girl Karen and her husband, Bob, over for dinner last year about this time.

Karen & Bob * G&T's

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February 27, 2014   1 Comment

Frico with Smoked Paprika Aioli and a birthday wish

Tarbell's

Chef/Restauranteur and longtime friend, Mark Tarbell of Tarbell’s Restaurant, was the guest teacher at Les Gourmettes on Monday and Tuesday nights. His menu was inspired, fun, and delicious. The first course was Frico with Smoked Paprika Aioli.

frico round

Frico, is an Italian savory food, typical of Friuli, in the northeastern tip of Italy, which consists of a thin crisp wafer of shredded cheese, baked or fried until crisp. The customary cheeses used include Montasio, Parmesan or mozzarella. Mark used Montasio cheese, but Parmesan is easier to find and works just as well.

I’ve sung the praises of smoked paprika or pimentón many times here before. I don’t know why I didn’t think of making a pimentón mayonnaise – brilliant!

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February 26, 2014   4 Comments

Olympic sliders

A quick note before we get to today’s recipe: If you read yesterday’s post about the amazing cauliflower, you’ll recall that I said my friend, Ronnie had the dish at the Roosevelt Hotel in New Orleans. Ronnie sent me a fabulous photo of the hotel lobby all decked out for Christmas. It’s a must see, so I’ve added it to the bottom of that post, for all to enjoy. Check it out!

So… I heard about an amazing snack that is served at a bar in Brooklyn. The bar is called Pork Slope and the appetizer  – Chicken & Waffle Sliders. How perfect would that have been for the Super Bowl?!?

pork slope slider

Via

Dang it. Oh well, you know what I did? I served it as our Official Olympics Opening Ceremony Snack. Yeah, take that lopsided 2014 Super Bowl! You were not worthy of these Olympic sliders!

olympic snack

I found a recipe online, changed it just a tad… and …. it was a major hit with my two guys.

waffle grocery

A quick word about the frozen waffles. The recipe I found called for Aunt Jemima frozen square waffles. I could not find Aunt Jemima waffles at my grocery store, nor could I find square waffles. Belgium waffles – that was all they had in any and all brands. The closest thing to square that I was able to find were octagonal waffles.

2 buns

What you want to use for each slider is four squares of a waffle for the top “bun” and another four square piece for the bottom “bun.”  Here is what I did.

stop sign waffle

Take a waffle.

3 buns each

Cut 3 “four square” pieces from each waffle.

6 waffles, 18 pieces, 9 sliders

A package of 6 frozen octagonal waffles yielded 9 sliders. Here’s the math:

6 waffles = 18 “buns” = 9 sliders

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February 12, 2014   5 Comments

Homemade San Tung “Dry-Fried” Chicken Wings

San Tung Dry Fried Chicken Wings 1

San Tung is that restaurant in San Francisco that Marissa and I have to eat at the night I arrive in San Francisco each and every time I visit her. It serves the famous “dry-fried” chicken wings that we crave and love.

I desperately wanted to make them for the family on Super Bowl Sunday.

After much online research and some trial and error, I have the recipe for you to make at home!

fryer and set up

You’re going to need a large pot, Dutch oven, or preferably a deep fryer. If using a pot, you’ll also need a candy thermometer. Plus, you’ll need a couple big bowls, wire racks, paper towels and a baking sheet.

If you’re like me, you like your wings cut into two pieces, the drummett and the wing.

cut through skin

When cutting the wings in half, just cut through the skin, then bend the wing so you see where the joint is and cut right through the joint.

cut through joint

It’s easy once you find the joint and don’t try cutting through the bone. Then cut off the wing tip, there is a joint there too.

cut off wing tip

Save and freeze the tips for the next time you make chicken stock.

This recipe makes about 60 wings (30 wings cut in half) and it takes over and hour and a half to fry them all – twice. The recipe can easily be cut in half.

OK, let’s get started…

San Tung Dry Fried Chicken Wings

Homemade San Tung “Dry-Fried” Chicken Wings

Sweet and Spicy Sticky Sauce
1 bunch green onions, minced (green and white parts)
1 small bunch cilantro, minced
1/2 cup soy sauce
1  1/2 cups honey or agave nectar
3/4 cup water
1 head garlic, peeled and minced
3 tablespoons rice vinegar
2 tablespoons Szechuan chili sauce

Wings
8 pounds chicken wings
Salt and freshly ground black pepper
10 cups canola oil
2 cups cornstarch, divided
1  1/2 cups water

split onions and cilantro in half

Sauce: Mix together the green onions and cilantro. Divide in half, placing half in a small bowl, cover and refrigerate.

sauce ingredients

Place the other half in a large bowl and…

whisk sauce

…whisk in the remaining sauce ingredients.

cook sauce

Pour the sauce into a large skillet and simmer for 10 minutes until thickened.

reduced

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February 3, 2014   2 Comments

lucky peas

I served this dip on New Year’s Eve. It is my version of a recipe from the Pioneer Woman, Ree Drummond.

black-eyed pea dip

It is good!

It may not be the prettiest thing ever, but what do you expect? It’s bean dip!

If eating black-eyed peas on New Year’s Day is lucky, then it must be lucky the other 364 days of the year too.

Plus you only need to use and wash 2 measuring cups, a bowl, a fork and a baking dish to make and serve it. Lucky … and as easy as can be.

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January 2, 2014   1 Comment

no chip “nachos”

I served this appetizer at the Christmas Craft Party and I’ll be bringing it to a family Christmas party next this weekend. (I think I may be in denial that Christmas is a week from Today!)

It is chicken nachos, minus the chips!

melty goodness

In the place of chips are those adorable mini bell peppers you can find in most grocery stores and always at Costco.

lazy chicken

I was in a super time-crunch for the craft party so I used a new product I found at Costco, rotisserie chicken breast meat. It came in a 2 1/2 pound package, I pulled out what I needed, and froze the rest.

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December 18, 2013   3 Comments

aperitivo número dos

The recipe for these marinated chickpeas, aka garbanzo beans, comes from Real Simple Magazine. I tweaked a tiny bit.

tapas plate

This was appetizer #2 for my European Dinner Party. I used the chickpeas as the centerpiece for a Spanish tapas plate, which also included prosciutto, Manchego cheese, olives, Iberico cheese, salami, and baguette slices.

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November 5, 2013   2 Comments