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Happy Hour: Salty Dog

YumSugar — Mon, 12 Jan 2009 16:15:25 -0800

On New Years, I discovered a new favorite cocktail called the salty dog. No, it's not a strange concoction with hot dogs, but the cousin to the classic greyhound! Both the greyhound and salty dog combine fresh-squeezed grapefruit juice with vodka. However, the salty dog is served in a salt-rimmed glass similar to a margarita. With citrus in season, I rolled up my sleeves and pulled out my old-fashioned glass juicer. Although manual juicing is time consuming, the refreshingly rewarding, tangy drink is worth it.

To start sipping your own salty dog, read more.

Salty Dog
Adapted from Epicurious

Ingredients

3 ounces vodka or gin
6 ounces grapefruit juice, fresh squeezed preferable
Salt to rim the glass
lemon wedges

Directions

Rub the lemon along the rim of the glass, then salt rim.
Combine vodka and grapefruit in a shaker with ice. Shake until cold. Pour grapefruit and vodka mixture in the glass. Can be served on the rocks or up. Enjoy.

Serves 2.

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Come Party With Me: Technicolor Luau - Menu

partysugar — Tue, 28 Jul 2009 11:30:21 -0700

Although the technicolor luau starts after dinner, I plan on providing guests with a quartet of savory bites. A pupu platter is a Polynesian-inspired spread of appetizers that combines crispy and soft textures. What's on it? Crunchy fried shrimp toasts, salty sweet bacon-wrapped pineapple, and beef teriyaki zucchini skewers. The fourth item isn't tropical, but simply a classic favorite that Fab requested I make: corn dogs! However, I'm not making just any old corn dog, these addictive ones have a blue cheese crust and are served on skewers. For the festive recipes, read more.

Pupu Platter
From Gourmet

Ingredients

For shrimp toasts
1/2 lb shrimp, peeled and deveined
1 tablespoon finely chopped peeled ginger
1 tablespoon Asian sesame oil
1 tablespoon medium-dry Sherry
1 tablespoon soy sauce
1 large egg white
2 tablespoons finely chopped cilantro
2 scallions, finely chopped
6 slices firm white sandwich bread, cut into 1 1/2-inch rounds (24 total)
About 6 cups vegetable oil for frying
For bacon-wrapped pineapple
12 slices bacon (about 3/4 lb), halved crosswise
1 (1 1/2-lb) pineapple, peeled, cored, and cut into 24 (1-inch) chunks
1 bunch scallions, greens cut into 5-inch-long pieces and halved lengthwise
For beef teriyaki
3 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
2 garlic cloves, minced
2 teaspoons grated peeled ginger
1 medium zucchini
1/2 lb flatiron steak, cut across grain into 1/8-inch-thick slices

Directions

Assemble shrimp toasts: Pulse shrimp, ginger, oil, Sherry, soy sauce, and egg white in a food processor to a coarse purée. Stir together with cilantro, scallions, and 1/4 tsp salt. Spread on bread (a scant Tbsp each).
Make bacon-wrapped pineapple: Preheat oven to 450°F with rack in middle.
Wrap 1 piece of bacon around each pineapple chunk, then wrap scallion around outside, securing with a wooden pick. Arrange in a parchment-paper-lined 4-sided sheet pan. Bake, turning once, until bacon is crisp, 15 to 20 minutes.
Meanwhile, make beef teriyaki: Stir together soy sauce, vinegar, garlic, and ginger.
Thinly slice zucchini lengthwise with slicer. Put each slice of steak on a slice of zucchini, then thread lengthwise onto a skewer. Brush with soy mixture. Arrange skewers, meat side up, on an oiled broiler pan.
When pineapple has finished cooking, preheat broiler. Broil skewers 5 to 7 inches from heat until browned, 2 to 3 minutes.
Meanwhile, fry shrimp toasts: Heat 2 inches vegetable oil to 360°F in a 4-qt saucepan over medium-high heat. Fry 8 bread rounds, shrimp sides down, until browned, about 1 minute. Turn and fry until golden, about 30 seconds. Transfer to paper towels to drain. Fry remaining rounds.
To serve: Arrange skewers, bacon-wrapped pineapple, and shrimp toasts on a platter.

Serves 6.

Make ahead: Shrimp toasts can be assembled 1 hour ahead and chilled. Pineapple can be wrapped with bacon and scallions 4 hours ahead and chilled. Skewers can be chilled 2 hours ahead; brush with soy mixture before broiling.

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Blue Cheese Mini Corndogs
From Better Homes and Gardens

Ingredients

1 cup all-purpose flour
2/3 cup yellow cornmeal
2 Tbsp. sugar
1-1/2 tsp. baking powder
1/2 tsp. dry mustard
1/4 tsp. salt
1 Tbsp. shortening
3/4 cup milk
1/4 cup blue cheese
1 egg
3 slices bacon, crisp-cooked and finely crumbled or chopped
Oil for deep fat frying
6 jumbo beef franks, cut in half crosswise
12 6-inch wooden skewers
Honey mustard or mustard
Blue Cheese Dip (optional, see below)
Fresh Italian (flat-leaf) parsley (optional)

Directions

In a large bowl combine flour, cornmeal, sugar, baking powder, dry mustard, and salt. Cut in the shortening until mixture resembles fine crumbs. In a blender combine milk, blue cheese, and egg; cover and blend until almost smooth.
Add egg mixture to flour mixture along with bacon; mix well. (Batter will be thick.)
Meanwhile, heat 1 inch of oil in a heavy 10-inch skillet over medium heat to 365 degrees F. (should take about 15 minutes).
Insert skewers into ends of franks. Holding onto skewers, hold franks over bowl of cornmeal mixture. Spoon cornmeal mixture on franks and slightly spread to completely cover.
Place coated franks, 3 or 4 at a time, on their sides in hot oil. Turn franks with tongs after about 10 seconds of cooking to prevent batter from sliding off. Cook for 2 to 3 minutes more or until golden brown, turning to brown evenly. Remove and drain on a baking sheet lined with paper towels. Keep warm in a 200 degrees F. oven while frying remaining franks.
Serve warm with honey mustard and/or Blue Cheese Dip. Sprinkle parsley.

Makes 12 appetizer corn dogs.

Make-Ahead: Make these fresh. Skewer hot dogs ahead of time, cover and refrigerate. Once fried, corn dogs can be kept warm in a 200 degree F oven up to 30 minutes.

Blue Cheese Dip: In medium bowl combine 2/3 cup mayonnaise, 1/4 cup dairy sour cream, 2 ounces crumbled blue cheese, 1 teaspoon Worcestershire sauce, and 1/8 teaspoon ground black pepper. Cover and chill until ready to serve.

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'Wich of the Week: Grilled Gourmet Sausage on Olive Bread

YumSugar — Wed, 20 May 2009 14:00:34 -0700

With this grilling-centric holiday upon us, I'm looking beyond burgers and dogs and drooling over gourmet sausages. I love the traditional toppings of grilled onions and red peppers, but rather than use a bun, I like to split the sausage in half and toss the goods onto some fancy-schmancy artisan bread for a surprising sammie that tastes like Summer. I'm lucky enough to live near Rosamunde Sausage Grill, which sells a delicious chicken-cherry sausage, but I recommend any salty-sweet combination, such as chicken-apple sausage, for this recipe. To see how it's made, read more.

Grilled Gourmet Sausage Sandwich on Olive Bread
Original recipe

Ingredients

1/4 cup thinly sliced yellow onion
1/4 of a red bell pepper, sliced into thin strips
1 tablespoon olive oil
1 gourmet sausage, such as chicken-apple
2 slices artisan bread, such as olive bread
1 tablespoon Dijon mustard

Directions

Preheat the grill to medium.
On the grill, cook the sausage, turning occasionally, until cooked through, 10 to 12 minutes. Remove from heat and place on a cutting surface. If desired, toss bread slices on the grill for a few minutes to toast.
Meanwhile, on the stove, heat the olive oil in a skillet over very low heat. Add onions and red peppers and cook slowly, for about 15 minutes, until onions are tender and brown.
Split the sausage in half lengthwise, so that it forms two thinner pieces of equal length.
Place the sausage split-side down on one slice of bread. On the other slice, spread mustard. Top sausage with peppers and onions, and place the second slice mustard-side down on top.

Makes 1 sandwich.

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What's Yummy This Week - YumSugar Weekly Recap

YumSugar — Sat, 17 Jan 2009 09:30:46 -0800

Make a lasagna bolognese that's to die for.
Meet Kelly Choi, host of the upcoming series Top Chef Masters.
Do you know what's being served at this year's inauguration luncheon?
Get caught up on this week's Top Chef drama.
PartySugar plans a White House-worthy inaugural viewing party.
My new favorite drink, the salty dog, is cousin to the classic greyhound.

Would You Eat This French Fry-Coated Bacon on a Stick?

YumSugar — Thu, 05 Jun 2008 16:17:01 -0700

Every food has its moment, and bacon's moment is now. Honestly, the salty indulgence is showing up everywhere: covered in chocolate, wrapped around hot dogs, and tucked inside pig-shaped candy. Now, thanks to Last Appetite, I've discovered my new favorite bacon creation: French fry-covered bacon on a stick. Would you dare to taste it?

Source

My Guilty Pleasure Side: Homemade Potato Chips

partysugar — Sat, 12 May 2007 01:08:31 -0700

The last few weeks I have provided you with delicious, fresh, healthy side recipes... however sometimes a girl just wants something that has a little crunch to it, and I don't mean the crunch of a carrot. I'm talking about the crisp bite of homemade potato chips. I have a huge weakness for them, so salty, so potatoey, and so satisfyingly tasty that I lick my fingers every time. Unfortunately I've made homemade potato chips countless times with a variety of recipes and have yet to perfect the art that is potato chip making. Always up for a compelling challenge, I'm going to give this recipe a try. Potato chips are a great side with sandwiches, soups, burgers, and hot dogs. They make a great appetizer when paired with a selection of dipping sauces and are excellent picnic food. For the recipe, read more

Homemade Potato Chips
From Simply Recipes

4 russet (baking) potatoes, peeled and sliced diagonally 1/8 inch thick
1/2 stick (1/4 cup) of butter, melted
coarse salt to taste

Pat the potatoes dry between paper towels and arrange them in one layer in 2 buttered cookie sheets pans.
Brush the potatoes with the butter, bake them in a preheated 500°F oven for 15 to 20 minutes, or until the edges are golden brown.
Sprinkle them with the salt.

Serves 4.

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