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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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Corn Dogs: Love Them or Hate Them?

YumSugar — Tue, 12 May 2009 05:50:43 -0700

Now that baseball season is in full swing and we'll soon have access to all manner of Summer fair foods, I'm having a hankering for a corn dog. Do you like to indulge in this hot dog on a stick?

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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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Sunday BBQ: Savory Tofu-on-a-Stick

YumSugar — Sun, 27 Jul 2008 06:00:23 -0700

When I'm in the mood for a light meal, I look for flavorful vegetarian options. These grilled tofu sticks - a play on the traditional corn dog - are the perfect alternative.

To give them a spicy kick, the tofu sticks are marinated overnight in a sweet-hot mustard. They're grilled, rather than deep-fried, like most corn dogs, so they're actually good for you.

If you are not a fan of tofu, you could substitute something else. Try marinating tempeh or portobello mushrooms. To get the recipe, read more.

Savory Tofu-on-a-Stick
From Whole Foods Market

Ingredients

1 16-ounce package firm or extra firm tofu
1/2 cup sweet and hot mustard
1/2 cup seasoned bread crumbs
Pinch of chili pepper, or to taste
Spray can of olive oil

Directions

Place block of tofu on cutting board. With a sharp knife, cut into three equal sections lengthwise. Cut each section in half lengthwise so that you end up with six "tofu sticks."
Arrange several layers of paper towels on a plate and place tofu sticks on top. Place several layers of paper towels on top of sticks and press down to remove excess moisture from tofu.
Place tofu sticks in a container large enough to store them in a single layer. Using a knife or a brush, spread mustard evenly on all sides of the tofu. Cover container and place in refrigerator to marinate for at least three hours or overnight.
After marinating tofu, remove from refrigerator. Place seasoned breadcrumbs on a plate, add chili pepper and mix together with a fork. Place each tofu stick on a skewer.
Holding the skewer, one at a time, place each tofu stick into the breadcrumbs and coat on all sides. Place each skewered tofu stick on a plate after coating.
Lift each tofu stick off the plate using the skewer. Spray all sides of tofu with olive oil. Place back on plate to transport to grill.
Lightly spray grill with olive oil to prevent sticking. Grill sticks over medium heat, turning so that all four sides become browned and crispy. Remove from grill and serve on skewers.

Makes 6 skewers.

Per Serving (158g-wt.): 180 calories (70 from fat), 8g total fat, 1.5g saturated fat, 3g dietary fiber, 17g protein, 14g carbohydrate, 0mg cholesterol, 730mg sodium

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Stick It!

partysugar — Wed, 28 Mar 2007 02:58:19 -0700

Need a good laugh? Well listen to this: today is National Something-On-A-Stick* day! Crazy hysterical, huh? When I found this out a few weeks ago and made a note on my calendar, I just couldn't stop myself from picturing the president talking with his aides in the oval office about the importance of something-on-a-stick day to promote the morale of the country. Now I'm trying to think of as many foods on a stick as I possibly can. There is the obvious: corn dogs, popsicles, and lollipops and the ones you may overlook: skewers and shish-ka-bobs. What else? Fondue! Also, YumSugar reminded me that the majority of all state fair food is on a stick and that there are foods that can be pierced with other foods or dips (breadsticks, pretzel sticks, fish sticks). Am I forgetting any?

To commemorate this insanity I found the quintessential on a stick recipe: homemade corn dogs. Take a look and read more

Corn Dogs
From Alton Brown

1 gallon peanut oil
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cayenne pepper
2 tablespoons (approximately 1 large) jalapeno pepper, seeded and finely minced
1 (8.5-ounce) can cream-style corn
1/3 cup finely grated onion
1 1/2 cups buttermilk
4 tablespoons cornstarch, for dredging
8 beef hot dogs

Special equipment: 8 sets chopsticks, not separated

Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F.
In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper.
In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps.
Set batter aside and allow to rest for 10 minutes.
Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.
Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter.
Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes.
With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.

Serves 8.

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*Please note: I apologize in advance if any derogatory thoughts came to mind while you were reading this article.

Yummy Links: From Pac-Man Cupcakes to Dog Meat

partysugar — Tue, 15 Jul 2008 09:00:04 -0700

Wow your geek friends with a Pac-man cupcake cake. - Slashfood
Suggestions for making the perfect wedding toast. - Chow
Speaking of weddings, here are five tips for picking the best caterer. - GlamDish
What exactly is fondant. - Baking Bites
Do you have what it takes to win a Major League Eating competition? Find out when you play Nintendo Wii's new Major League Eating: the Game. - Serious Eats
Use a bundt pan to easily remove corn kernels from the cob. - Simply Recipes
Celebrate the season's first tomatoeswith rosemary, garlic, and a grill. - The Kitchn
Chinese officials have confirmed that dog meat will NOT be served at any restaurants connected to the Beijing Olympic games. - The Epi-Log

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Noteworthy Nibbles - Aug. 18-25, 2009

YumSugar — Tue, 18 Aug 2009 14:30:11 -0700

So much to eat, so little time. This week, we'll be warming up to the patio at the Magic Flute Garden Party, chowing down on dogs at Acme's Haute Dog Tasting, and enjoying the likes of El Huarache Loco at San Francisco's first Street Food Festival. I do wish I were in New York, however, to see the infamously meat-centric chef David Chang cook a vegetarian meal at the Beard House!

Care to share something delicious that's not on our radar? Please feel free to add in below.

New York, NY: Legends of Barbecue with Ed Mitchell - Aug. 18
San Francisco, CA: Summer Garden Party at the Magic Flute - Aug. 18
Houston, TX: Houston Restaurant Week - Aug. 18-23
New York, NY: Edible Evenings: Preserving America's Food Traditions - Aug. 20
San Francisco, CA: Haute Dog Tasting - Aug. 20
New York, NY: David Chang Does Vegetables - Aug. 20

To see the rest, read more.

Honolulu, HI: The Joy of Sake - Aug. 21
Milwaukee, WI: Milwaukee Wine Festival - Aug. 21-22
DeKalb, IL: DeKalb Corn Fest - Aug. 21-23
Mesa Verde, CO: Mesa Verde Country Food, Wine & Art Festival - Aug. 21-23
San Francisco, CA: San Francisco Street Food Festival - Aug. 22
Fremont, CA: Annual Cajun Zydeco Festival - Aug. 22
Paso Robles, CA: Paso Robles Olive Festival - Aug. 22
San Francisco, CA: Mac Battle Royale w/ Cheese - Aug. 23
Birmingham, AL: Taste of the Nation Birmingham - Aug. 24

Noteworthy Nibbles - July 21-28, 2009

YumSugar — Tue, 21 Jul 2009 14:00:15 -0700

Food events this week are all over the map, both literally and figuratively speaking. This weekend, I'm hoping to join some friends in a budget- and eco-friendly Slow Food potluck dinner. If I've got the time, I'd love to make it out to the world-famous Gilroy Garlic Festival, where garlic lovers come in droves to sample everything from garlic fries to garlic ice cream.

One day, I'd would enjoy making a trip to the Oxnard Salsa Festival and Indiana's Pierogi Fest. What will you be attending this week? Let us know below!

Fremont, MI: National Baby Food Festival - July 22-25
Farmerville, LA: Louisiana Watermelon Festival - July 23-25
Portland, OR: Oregon Brewers Festival - July 23-26
South Boston, VA: Virginia Cantaloupe Festival - July 24
Ypsilanti, MI: Summer Beer Festival - July 24-25
Frankfort, IN: Frankfort Hot Dog Festival - July 24-25
Summit, NJ: Summit Wine & Food Festival - July 24-26
Gilroy, CA: Gilroy Garlic Festival - July 24-26
Whiting, IN: Pierogi Fest - July 24-26

To see the rest, read more.

Chincoteague Island, VA: Chincoteague Blueberry Festival - July 24-26
Fredericksburg, TX: Gourmet Chili Pepper & Salsa Festival - July 24-26
Columbus, OH: Jazz & Rib Fest - July 24-26
Sugar Grove, IL: Sugar Grove Corn Boil - July 24-26
San Francisco, CA: Slow Food Potluck - July 25
Castle Rock, CO: Castle Rock Wine Fest - July 25
Seattle, WA: Ballard SeafoodFest - July 25-26
Oxnard, CA: Oxnard Salsa Festival - July 25-26
Courtland, CA : Pear Fair - July 26
San Mateo, CA: Festa Italiana Street Fair - July 26

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What's Cooking at Slashfood

YumSugar — Thu, 09 Jul 2009 04:30:56 -0700

We love Slashfood so much that every Thursday we round up their most delicious stories. Here are this week's finds:

Korean bibimbap makes a versatile, well-rounded dinner for one.
Appalachia's red hot dogs are the subject of a new food documentary.
Good news: Turns out drinking too much beer doesn't actually cause beer bellies.
The Skinny Chef learns how to bring out the best in a tomatillo.
Embrace the nostalgia of bread-and-butter pickles sans the high-fructose corn syrup.
A Boston Marathoner becomes the face of breakfast haven Waffle House.

Photo by flickr user avlxyz

This Is Why You're Fat: Love It or Hate It?

YumSugar — Tue, 10 Feb 2009 05:30:32 -0800

Less is more - except when more is more. At least that's the principle behind a new website, This is why you're fat. In the last several days, the food porn site has skyrocketed to Internet fame with its Would You Eat This?-worthy images, which include everything from a colossal breakfast chimichanga to a pizza topped with corn dogs.

While it's entertaining (who doesn't love oversize things?), one could argue that it's simply too much. What do you think of it?

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