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Yummy Links: From Cranberry Bars to Drink Sticks

partysugar — Tue, 10 Nov 2009 06:50:34 -0800

Make your own Starbucks-style cranberry bliss bars. - Serious Eats
An inside look at New York's Top Chef season seven casting call. - Eater NY
Speaking of Top Chef casting calls, here's what the head of casting has to say. - Andrew Zimmern
Why you should give Spanish paprika a try. - The Atlantic
Jay Leno does his best impression of Gordon Ramsay. - Eat Me Daily
Feeling adventurous this Thanksgiving? Then learn how to deep-fry a turkey. - Chow
Catch up with Top Chef season three alum Chris CJ Jacobson. - Grub Street LA
At your next party, serve cocktails with homemade swizzle sticks. - Hostess With the Mostess

Sunday BBQ: Grilled Gruyere & Zucchini Pesto Sandwiches

YumSugar — Sun, 23 Aug 2009 06:00:48 -0700

Although I had beef with Quizno's Toasty Bullet subs, I really enjoyed the Pesto Turkey flavor. The anise-tinged flecks of basil and pine nut reminded me how much I love spreading a little bit of pesto in sandwiches. And ever since PartySugar made better-than-store bought homemade pesto, I've been inspired to incorporate the same elements into dinners I savor at home.

Everything's coming together this weekend, when I light the coals to make these basic - but far from blasé - zucchini grilled cheeses. They're a snap to put together, and perfect for my vegetarian friends. See the recipe.

Fast & Easy Dinner: Mussels With Sherry, Saffron, and Paprika

partysugar — Fri, 03 Apr 2009 06:50:50 -0700

When you need a meal in a hurry, turn to shellfish: most kinds (mussels, clams, scallops, shrimp) only need 10 minutes to cook. In this recipe, mussels are steamed in a fragrant sauce seasoned with shallots, tomatoes, saffron, and paprika. Serve with crusty bread for mopping the broth, a crisp green salad, and a glass of chilled white wine. It's a luxurious meal that won't break the bank - perfect for ringing in the weekend!

Get the recipe when you read more.

Mussels With Sherry, Saffron, and Paprika
From Bon Appétit

Ingredients

3 tablespoons olive oil
1 cup sliced shallots (4 to 5 large)
3 garlic cloves, chopped
3/4 cup dry Sherry
1 14 1/2-ounce can diced tomatoes in juice (preferably fire-roasted)
3/4 teaspoon paprika
1/2 teaspoon saffron threads, crumbled
3 dozen mussels, scrubbed, debearded
1/2 cup chopped fresh Italian parsley

Directions

Heat oil in large pot over medium heat. Add shallots and garlic; sauté until tender, about 5 minutes.
Add Sherry, tomatoes with juice, paprika, and saffron; sprinkle with salt and generous amount of pepper. Bring to boil.
Reduce heat to medium; boil gently 3 minutes to blend flavors. Add mussels and half of parsley; cover and cook until mussels open, about 3 minutes (discard any mussels that do not open). Stir in remaining parsley.
Divide mussels and juices among bowls and serve.

Serves 2.

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Yummy Links: From Ghoul-Aid to Alton Brown

partysugar — Fri, 31 Oct 2008 06:45:03 -0700

Celebrate Halloween by making ghoul-aid. - Hostess With the Mostess
If you are staying in on election night, cook a red- or blue-themed dinner. - GlamDish
European wines may contain high amounts of metal. - Vinography
Looking for a candy that's good for you? Try kiwiberries! - The Epi-Log
Everything you need to know about cheese. - Chow
Learn the difference between regular, smoky, Spanish, and Hungarian paprikas. - The Kitchn
Alton Brown on donuts. - Serious Eats

Source

Fast & Easy Dinner: Arroz con Pollo with Apples

partysugar — Wed, 27 Feb 2008 05:28:11 -0800

Arroz con Pollo - chicken with rice - is a pretty basic meal that is made all over the world. Ingredients differ from culture to culture, but the staples - rice and chicken - remain constant. Tonight make a tasty variation with a hint of sweet tartness. The secret ingredient? Crisp apples. The apples will have your family wondering, hmmm what is that? To keep them guessing with this fragrant one pot meal, get the recipe, just read more.

Arroz con Pollo with Apples
From Real Simple magazine

2 large tart unpeeled apples, such as Granny Smith
8 boneless, skinless chicken thighs
1 teaspoon kosher salt
1 teaspoon black pepper
6 tablespoons olive oil
1 green pepper, coarsely chopped
1 yellow pepper, coarsely chopped
1 medium onion, diced
3 cloves garlic, minced
1 14 ½-ounce can diced tomatoes
1 tablespoon paprika
1/4 teaspoon red pepper flakes
1 cup long-grain converted rice
2 cups chicken broth
1/4 teaspoon fresh flat-leaf parsley, chopped

Quarter, core, and slice the apples into ¼-inch-thick pieces; set aside.
Season the chicken with the salt and black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook 4 minutes on each side or until golden brown. Remove the chicken and set aside, leaving the oil in the pan.
Add the green pepper, yellow pepper, onion, and garlic. Stir well and cook over medium heat until the vegetables are tender, about 10 minutes.
Add the tomatoes and apples to the pan. Cook 8 to 10 minutes more. Add the paprika and red pepper. Stir well and add the rice. Cook, stirring, for 2 minutes
Add the chicken broth and bring to a boil over high heat. Reduce heat to medium-low, arrange the chicken on top of the rice mixture, and cover. Cook about 20 minutes or until the liquid is absorbed. Sprinkle with the parsley. Serve hot.

Serves 4.

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Sunday Dinner: Black-Eyed Peas With Pork and Greens

YumSugar — Sun, 15 Nov 2009 06:30:06 -0800

Pork chops may be filling and healthful, but because they're a leaner cut, they aren't always full of flavor.

To keep your taste buds dancing, incorporate the other white meat into a classic Southern staple that's got major sass: the Hoppin' John.

A medley of black-eyed peas, brown rice, kale, and pork come together with the help of tomato, broth, vinegar, and paprika. Enjoy a dish that's got a little bit of everything when you keep reading.

Sunday Slow Cooker: Turkey Meatballs in Tomato Sauce

YumSugar — Sat, 28 Mar 2009 06:00:32 -0700

Tonight, make a low-maintenance dinner that you and your family can still get excited about. Here, classic Italian-American meatballs get a modern twist with the help of ingredients such as dark meat turkey, roasted red peppers, and smoky paprika - and the ridiculously convenient slow cooker.

Add this to your favorite pasta for a complete meal. Get your hands on a soon-to-be family favorite when you read more.

Turkey Meatballs in Tomato Sauce
From Every Day With Rachael Ray

Ingredients

3 tablespoons extra virgin olive oil
2 onions, finely chopped
2 ribs celery, finely chopped
2 cloves garlic, finely chopped
One 14.5-ounce can diced fire-roasted tomatoes
One 12-ounce jar roasted red peppers, drained
2 tablespoons paprika
Salt and pepper
1/2 cup unseasoned breadcrumbs
1 egg, beaten
1 1/2 pounds ground dark meat turkey

Directions

In a large skillet, heat the olive oil over medium heat. Add the onions, celery and garlic and cook, stirring often, until softened, 7 minutes. Transfer 1 1/3 cups of the onion mixture to a large bowl; let cool. Reserve the skillet.
Using a food processor, puree the tomatoes and roasted peppers. Add the puree to the skillet and bring to a boil over medium heat. Stir in the paprika and season with salt and pepper; transfer to a large slow cooker, cover and set to low temperature.
Whisk the breadcrumbs, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper into the remaining onion mixture. Mix in the turkey. Form 1 1/2-inch meatballs. Add the meatballs to the slow cooker. Cover and cook on low heat for 6 hours.

Serves 6.

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Fast & Easy Dinner: Chicken Pumpkin Stew

partysugar — Wed, 28 Oct 2009 07:50:42 -0700

Celebrate the flavors of Fall by making this quick-cooking stew. Seared chicken is simmered with broth, chunks of pumpkin, red peppers, and green beans. The thick sauce is seasoned with paprika and creamy peanut butter, resulting in a stew that is satisfyingly scrumptious.

Don't hesitate to modify the recipe: white beans can replace the green beans, onions would be as delicious as red peppers, and butternut squash works if you can't find a sugar pumpkin. To serve this piping hot stew to your family tonight, get the recipe and read more.

Chicken Pumpkin Stew
From Woman's Day

Ingredients

1 Tbsp canola oil
1 1/2 lb skinless, boneless chicken thighs, visible fat trimmed, cut in 1-in. pieces
1 medium onion, chopped
1 red pepper, cut in 1-in. pieces
1 tsp minced garlic
1 can each (14 1/2 oz each) chicken broth and diced tomatoes
1 Tbsp smoked paprika
1/2 tsp salt
3 cups 1-in. cubes peeled sugar pumpkin or butternut squash (1 lb)
8 oz fresh green beans, cut in half
1 Tbsp cornstarch
1/4 cup reduced-fat creamy peanut butter

Directions

Heat oil in large saucepan over medium-high heat. Add chicken; sauté 4 minutes or until browned. Remove to a plate.
Reduce heat to medium. Add onion, pepper and garlic; sauté 4 minutes until softened.
Add 1 1/2 cups broth, the tomatoes, paprika and salt. Bring to a boil; add chicken, pumpkin and beans. Reduce heat, cover and simmer 12 minutes or until chicken and pumpkin are tender.
Meanwhile stir remaining broth, the cornstarch and peanut butter in a bowl until smooth. Add to pot; stir until blended. Cook 2 minutes or until thickened.

Serves 6.

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Make Your Own: Ketchup and Mustard

YumSugar — Thu, 02 Jul 2009 14:30:29 -0700

With Fourth of July right around the corner and the plethora of red, white, and blue foods, it dawned on me I wanted to try and make my own condiments for the holiday. Essential to slather on burgers and hot dogs, ketchup and mustard are surprisingly simple to make. Both require very little time in the kitchen, but the mustard seeds need two days to soak in vinegar and water.

The exceptional and robust flavor of homemade condiments is incomparable to those brought at the store. I made two different mustards - one made from yellow mustard seeds and the other from black mustard seeds. The yellow mustard is mild, whereas the black is spicy with a wasabi-like taste. The ketchup has a smoky depth thanks to a combination of chili powder, paprika, cinnamon, and allspice. Although I followed the recipes exactly, you could alter the amount of spices to suit your taste buds. To add extra pizazz to your Fourth with homemade ketchup and mustard, keep reading.

Do You Purchase Ingredients in Foreign Countries?

partysugar — Thu, 16 Apr 2009 06:50:47 -0700

Every time I travel to Spain I make sure to stock up on Pimentón, spicy Spanish paprika. I also like to pick up saffron and canned tuna in olive oil. What items do you invest on while traveling?