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Name That Dish!

YumSugar — Thu, 02 Jul 2009 16:00:24 -0700

You may be familiar with this Summer berry dessert, which is baked in a casserole dish and reminiscent of a fruit pie. Do you know what it is?

Name That Soul Food!

YumSugar — Tue, 30 Jun 2009 03:30:58 -0700

With the Fourth of July fast approaching, I've been in the mindset of paying homage to my favorite American foods. But as much as I love our country's biggest icons - like hot dogs and hamburgers - there's one genre of American cuisine that can't go overlooked, and that's soul food. This month is National Soul Food Month, so I thought I'd test your knowledge of traditional African-American Southern cuisine. How good are you at spotting supper with soul? Find out when you take our quiz.

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Name That Dish!

YumSugar — Thu, 04 Jun 2009 16:15:28 -0700

In many parts of the United States, this raw cabbage salad is a seminal component of Summer food fare. Do you know what it's called?

Name That Dish!

YumSugar — Thu, 07 May 2009 16:15:52 -0700

If you love seared tuna and guacamole, you'd enjoy this popular raw course. Can you name it?

Guacamole Two Ways - Beginner and Expert

YumSugar — Wed, 28 Jan 2009 03:00:38 -0800

Every year during the Super Bowl, guacamole is so popular that on game day alone, Americans consume approximately 50 million pounds of avocados. This year's big Sunday should be no exception, and I'll be taking advantage - particularly with avocado prices predicted to rise this Spring.

Here, I've found two recipes. The first is a classic rendition of the green dip served with chips. However, If you're looking for something more bite-sized (and a healthy alternative to chips), turn to the advanced recipe. It harks back to the 1960s, when it was popular to serve guacamole in tomatoes. To see both recipes, read more.

Beginner Guacamole
From Everyday Food

Ingredients

2 ripe avocados, peeled, pitted, and lightly mashed
1/2 cup minced onion
1 jalapeno chile, minced (remove seeds and ribs for less heat)
1 plum tomato, seeded and diced
1/4 cup chopped cilantro
2 to 3 tablespoons fresh lime juice
Coarse salt

Directions

In a bowl, combine avocados, onion, jalapeno, tomato, cilantro, and lime juice. Season with salt, and mix to combine.

Makes about 1 1/2 cups.

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Expert Guacamole
From Gourmet

Ingredients

12 small (2- to 2 1/2-inch) tomatoes (not plum tomatoes)
1 tablespoon olive oil
1 tablespoon fresh lime juice
3 firm-ripe California avocados
2 tablespoons finely chopped onion
1/2 teaspoon finely chopped fresh cilantro
2 teaspoons minced fresh jalapeño chile, including seeds
1/2 teaspoon salt
Fresh cilantro sprigs, for garnish

Directions

Cut a thin slice from stem end of each tomato and scoop out and discard seeds with a small spoon. Carefully scoop out pulp to form a tomato shell, then finely chop pulp.
Drizzle inside of each tomato shell with oil and lime juice and let stand at room temperature while making guacamole.
Pit and peel avocados and coarsely mash with a fork in a bowl. Fold in chopped tomato pulp, onion, cilantro, chile, and salt, then spoon into tomato shells, mounding guacamole. Serve immediately.

Serves 4 to 6.

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Buffalo Chicken Two Ways - Beginner and Expert

YumSugar — Wed, 21 Jan 2009 03:00:07 -0800

From pickled jalapeños to chipotle chile chocolate bars, I love spicy food, but if I were forced to pick a favorite, I'd have to go with spicy buffalo chicken. Not only is it the ultimate comfort food, but the tender chicken is also crispy, zippy, and tangy all at once.

Whether you're looking for the perfect Super Bowl party platter or you simply want something to fulfill your quest for spice, look no further than these buffalo chicken recipes.

The first, made with breast tenders and breaded for crunchiness, is a simplified version of the classic buffalo wing. Alternately, pull out your frying pan and try your ~~wing~~ hand at a traditional recipe for buffalo chicken. Both are definite crowd pleasers.

To see either recipe, read more.

Beginner Buffalo Chicken
From Every Day With Rachael Ray

Ingredients

2 1/2 cups breadcrumbs
1 1/2 teaspoons salt
1/2 teaspoon pepper
4 large eggs
4 chicken tenders
1/3 cup extra-virgin olive oil
2 tablespoons butter
6 tablespoons hot pepper sauce
3/4 cup crumbled blue cheese

Directions

Preheat the oven to 425°F. In a medium bowl, combine the breadcrumbs, salt and pepper. In a shallow bowl, beat the eggs. Coat a chicken piece with the breadcrumbs, dip in the eggs, then coat again with the breadcrumbs; place on a plate. Repeat with the remaining chicken.
In a large, heavy skillet, heat 1/4 cup olive oil over medium-high heat until shimmering. Add half of the chicken tenders and cook, turning once, until golden, about 4 minutes. Transfer to a baking sheet. Repeat with the remaining chicken. Bake until cooked through, about 10 minutes.
Microwave the butter at medium power until melted, 45 seconds. Stir in the hot sauce.
Place the chicken tenders on a large platter, drizzle with the sauce and top with the blue cheese.

Serves 6.

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Expert Buffalo Chicken
From Gourmet

Ingredients

Blue-cheese dressing:
1/2 cup mayonnaise
1/4 cup plain yogurt
2 ounces crumbled blue cheese (about 1/2 cup)
Wings:
3 pounds chicken wings (12 to 14)
2 tablespoons vegetable oil (if grilling) or 6 cups vegetable oil (if deep-frying)
1/4 cup unsalted butter
3 to 4 tablespoons hot sauce such as Frank's or Goya
1 1/2 tablespoons cider vinegar
4 celery ribs

Directions

Make dressing: In a bowl, whisk together mayonnaise and yogurt and stir in blue cheese (dressing will not be smooth). Dressing may be made 8 hours ahead and chilled, covered.
Cut celery into thin sticks. Soak celery in a bowl of ice and cold water at least 30 minutes and up to 1 hour.
Deep fry wings: In a large (5- to 6-quart) deep heavy kettle heat 6 cups oil until a deep-fat thermometer registers 380°F. Just before oil reaches 380°F, pat dry 6 or 7 wings. Carefully lower wings into oil and fry, stirring occasionally, until cooked through, golden, and crisp, 5 to 8 minutes. With a slotted spoon transfer wings to paper towels to drain. Pat dry and fry remaining wings in same manner, returning oil to 380°F between batches.
Make sauce: In a large skillet melt butter over moderately low heat and stir in hot sauce, vinegar, and salt to taste. Add grilled or fried wings and toss to coat.
Serve chicken wings warm or at room temperature with dressing and celery sticks.

Makes 6 hors d'oeuvre servings.

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Turkey Meatloaf Two Ways - Beginner and Expert

YumSugar — Wed, 14 Jan 2009 03:00:02 -0800

All I've craved since the holidays are my favorite childhood comfort foods, but I'm trying to eat healthy, nutritious, wholesome foods. That's why turkey meatloaf is perfect for this month - it's the best of both worlds. Although meatloaf made with ground beef isn't horrible for you, these recipes, which call for lean, ground, all-breast turkey meat, are even better.

The first recipe, a low-maintenance standby, is perfect for the casual cook. If you want to take your American comfort food to another level, however, opt for the second recipe. It elevates meatloaf with a roasted red pepper sauce, as well as vegetables that are sautéed before they're mixed in for extra tenderness. See both versions when you read more.

Beginner Turkey Meatloaf
From Ellie Krieger

Ingredients

3/4 cup quick-cooking oats
1/2 cup skim milk
1 medium onion, peeled
2 pounds ground turkey breast
1/2 cup chopped red bell pepper
2 eggs, beaten
2 teaspoons Worcestershire sauce
1/4 cup ketchup
1/2 teaspoon salt
Freshly ground black pepper
1 (8-ounce) can tomato sauce

Directions

Preheat the oven to 350ºF.
In a small bowl, stir together the oats and milk.
Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion.
In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.
Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions.
Bake for about 1 hour or until an instant-read thermometer registers 160ºF.
Remove from the oven and let rest for 10 to 15 minutes before slicing.

Makes 8 1-inch thick slices.

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Expert Turkey Meatloaf
From Gourmet

Ingredients

Meatloaf:
1 1/2 cups finely chopped onion
1 tablespoon minced garlic
1 teaspoon olive oil
1 medium carrot, cut into 1/8-inch dice
3/4 lb cremini mushrooms, trimmed and very finely chopped in a food processor
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons Worcestershire sauce
1/3 cup finely chopped fresh parsley
1/4 cup plus 1 tablespoon ketchup
1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
1/3 cup 1% milk
1 whole large egg, lightly beaten
1 large egg white, lightly beaten
1 1/4 lb ground turkey (mix of dark and light meat)
Special equipment: a meat thermometer or an instant-read thermometer
Roasted Red Pepper Sauce:
1 small head garlic (2 inches in diameter)
1/2 lb plum tomatoes, halved lengthwise
1 large red bell pepper (1/2 lb)
1 teaspoon olive oil
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon balsamic vinegar, or to taste

Directions

Make roasted red pepper tomato sauce (can be made up to 1 day ahead): Preheat oven to 375°F. Cut off and discard top quarter of garlic head and wrap remainder in foil. Arrange tomatoes, cut sides up, in a foil-lined 13- by 9- by 2-inch baking pan and sprinkle lightly with salt. Add whole bell pepper and garlic (in foil) to pan and roast vegetables in middle of oven 1 hour.
Transfer bell pepper to a bowl and cover bowl with plastic wrap, then let stand about 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and transfer to a food processor or blender along with tomatoes.
Unwrap garlic and squeeze roasted cloves from skin into food processor. Add remaining ingredients and salt and pepper to taste, then purée sauce until smooth. Makes 3/4 cup.
Make meatloaf: Preheat oven to 400°F. Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.
Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)
Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes. Let meatloaf stand 5 minutes before serving.

Serves 6.

Nutritional Information: 1 serving meatloaf: 230 calories and 9 grams fat. Sauce: Each 2-tablespoon serving contains about 30 calories and 1 gram fat.

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Macaroni & Cheese With a Butternut Twist

YumSugar — Mon, 10 Nov 2008 16:15:38 -0800

Who doesn't love comfort food with a twist? I certainly do, so naturally I was thrilled to experiment with this hearty version of the American classic: butternut squash mac and cheese. Although the finished dish is the vibrant color of the classic Kraft Macaroni and Cheese, this variation is substantially more flavorful. With the exception of peeling the butternut squash, the recipe is simple. This creamy, crunchy side dish has a mild, nutty flavor from the butternut squash that perfectly complements the sharp cheddar cheese. I plan to make this scrumptious side dish again for Thanksgiving. Both kids and adults are bound to love it! Get started on your own butternut squash mac and cheese and read more

Butternut Squash Macaroni and Cheese
Martha Stewart

Ingredients

1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
1 cup homemade or low-sodium canned chicken stock, skimmed of fat
1 1/2 cups nonfat milk
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
3/4 teaspoon coarse salt
Freshly ground black pepper
1 pound elbow macaroni
4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
4 tablespoons Parmesan cheese, finely grated (1 ounce)
1/2 cup part-skim ricotta cheese
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
Olive-oil cooking spray or butter, to grease baking pan

Directions

Preheat oven to 375°F. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat.
Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray or coat with butter. Transfer noodle mixture to dish.
In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 20 to 40 minutes more. Serve immediately.

Serves 6.

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Can You Identify American Breweries?

partysugar — Mon, 27 Oct 2008 03:00:49 -0700

Happy American Beer Day! To commemorate the many great American breweries, I put together another round of the popular American beer identification game. I'll list a brew and you tell me if it's American or not. Sound like fun? Get cracking!

Source

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Monday's Leftovers: Baked Corn Dogs

YumSugar — Mon, 15 Sep 2008 06:45:05 -0700

While it's perfectly acceptable to love corn dogs as a kid, there are fewer opportunities to enjoy them as adults. Part of that has to do with the corn dog and its reputation, but we also feel guilty for taking something that's not all that healthy to begin with and deep-frying it on a stick.

Fortunately, one can shamelessly return to the good times of youth with this baked version, which uses smoked chicken sausage instead of the traditional beef frank. To get the recipe, read more.

Baked Corn Dogs
From Everyday Food

Ingredients

1 1/2 cups all-purpose flour (spooned and leveled), plus more for dusting sausages
2/3 cup yellow cornmeal
2 teaspoons baking powder
2 teaspoons sugar
Coarse salt and ground pepper
2/3 cup milk
2 large eggs, lightly beaten
2 teaspoons vegetable oil
4 precooked smoked chicken sausages (13 ounces total)
Ketchup and mustard, for serving (optional)
Special tools: Ice pop sticks

Directions

Preheat oven to 375°F.
Line a baking sheet with parchment paper; set aside.
In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center; add milk, eggs, and oil. Mix just until combined.
Insert an ice-pop stick into one end of each sausage, leaving a 1 1/2-inch handle. Dust with flour; tap off excess. Using handle, rotate each sausage over bowl as you spoon batter to coat evenly. Place on sheet; bake 5 minutes.
Remove from oven. Using a spatula, reapply batter that has slipped onto sheet. Return to oven; bake until golden, 20 minutes. Serve with ketchup and mustard, if desired.

Serves 4.

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