Salsa Dip

I can't remember where I got this. It may have been from the newspaper. Regardless it is so simple and evryone always loves it. I first posted it in 2005 and have been making it ever since for football games, book clubs, and more. Everyone loves it.

8 ounces cream cheese
Salsa, as much as you want
8 ounces shredded Monterey Jack (or another good melting cheese that will stay soft - NOT mozzarella)

Spread cream cheese over bottom of a ceramic or glass baking or pie dish. Spread salsa over, then top with shredded cheese.

Bake at 350° for 15-20 minutes, till heated through and bubbly. Serve with tortilla chips.

Hot Pepper Popcorn

Once again we have the playoffs coming and once again I bring you this popcorn that will delight anyone who enjoys a little spice with their popcorn crunch. This came from Gourmet long, long ago.

It doesn't look any different from regular popcorn as people found out at the Christmas party that I brought it to. I tried to warn everyone but all night people kept coming up to me and saying, "What did you do to that popcorn?"

Granted. that doesn't sound like a positive reaction but almost everyone asked for the recipe. After a very long delay, here it is!

Hot Pepper Popcorn

Step 1:

3 tablespoons unsalted butter
3/4 teaspoon Tabasco
2-1/2 quarts unsalted popcorn

In a small saucepan melt butter with Tabasco and drizzle it over popcorn in a large baking pan, tossing well.

Step 2:

1/2 teaspoon salt
1/4 teaspoon cayenne

In a small bowl combine salt and cayenne, sprinkle the mixture over popcorn, tossing it. Bake popcorn in a preheated 300-degree oven, stirring once or twice for 10-15 minutes, or until crisp.

Cheese Pennies

This recipe is from King Arthur's Flour and is really easy and really a treat. Everyone loves them.

We use the lower amount of cayenne but they are really full flavored.

CHEESE PENNIES

Ingredients

2 cups (227g) grated sharp cheddar cheese
8 tablespoons (113g) unsalted butter, room temperature
1-1/2 cups (180g) flour
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/8 to 1/4 teaspoon cayenne pepper, optional
paprika, optional

Instructions
In a medium-sized mixing bowl, combine all of the ingredients except the paprika to make a cohesive dough, sprinkling in a tablespoon or so of water if the dough doesn't seem to want to come together.

As soon as the dough starts to come together, turn off the mixer and gather it into a rough ball.

Transfer it to a lightly floured work surface, and roll it into a 16" log about 1-1/2" in diameter. (We make two 8" long logs. That way one can wait in the freezer while the first is being cut into pennies. If you want to freeze the dough for a longer amount of time, just make sure to remove it from the freezer about 30 minutes before you want to slice it.)

Wrap the log in waxed paper or plastic wrap, and chill it in the freezer for 30 minutes.

Using a serrated knife, slice the log crosswise into 1/8" rounds. Place them on an ungreased or parchment-lined baking sheet, leaving only about 1/2" between them; they won't spread much as they bake. Sprinkle them with a bit of paprika if you like.

Bake the cheese pennies in a preheated 400° oven for 11 to 13 minutes, or until they're just beginning to brown. Remove them from the oven, and allow them to cool on the pan for several minutes before transferring them to racks to cool completely.

Store, well-wrapped, for up a week.

Green Onion Pancakes

These are one of my favorite things to make, because they can be appetizers or a main course, they take very few ingredients, and they're very easy to make. It can be a little tedious to roll them out, but even that doesn't take very long. And as a bonus, people are usually very impressed both with the execution and the result.

The first time I made green onion pancakes was with a different recipe than the one I'm giving here. It didn't specify that the water for the dough should be boiling, and it didn't have the multiple roll-outs of the dough. These things make a huuuge difference! As did an old gas range and a powerful, newer one, but that was just a benefit of moving.

Now, this recipe is from Serious Eats by J. Kenji Lopez-Alt

Pancakes:
2 cups all-purpose flour
1 cup boiling water
Up to 1/4 cup toasted sesame oil (I actually like regular sesame oil better)
2 cups thinly sliced scallion greens

Dipping sauce:
2 tbsp soy sauce
2 tbsp Chinkiang or rice wine vinegar
1 tbsp finely sliced scallion greens
1/2 tsp grated fresh ginger
2 tsp sugar

To cook:
1/4 cup vegetable oil
Kosher salt

Combine all the sauce ingredients and set aside at room temperature. (The original recipe has this step much later, but I feel it's important to do this early on or the sugar won't have time to dissolve)

Place flour in bowl of food processor. With processor running, slowly drizzle in about 3/4 of boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge.

Divide dough into four even pieces and roll each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk.

Paint with another layer of sesame oil, sprinkle 1/2 cup scallions, and roll up like a jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat steps two and three with remaining pancakes.

Heat oil in an 8-inch nonstick or cast-iron (I use a wok) over medium-high heat until shimmering and carefully slip pancake into the hot oil. cook, shaking the pan gently until first side is an even golden brown, about 2 minutes. Carefully flip with a spatula or tongs, and continue to cook, shaking pan gently, until second side is even golden brown, about 2 minutes longer. Transfer to a paper towel-lined plate to drain. Season with salt, cut into 6 wedges. Serve immediately with sauce for dipping. Repeat with remaining 3 pancakes.

NOTE: If you don't have a food processor, just stir the flour with a wooden spoon or chopsticks in a large bowl as you add the boiling water. After it comes together, turn it out onto a floured work surface and knead for five minutes until satiny and smooth. Proceed as instructed

This chef has great insights into why these techniques are the best ones and how they improve the recipe. If you like this recipe, I would check out his other stuff. Enjoy!

Herbed Pita Crisps

Our daughter, Hannah, served these up to accompany cocktails when we were at her place for dinner one weekend recently. It is from Hors D'oeuvres by Eric Treuille and Victoria Blashford-Snell. She's a fan of that book, by the way, having given several appetizer and cocktail parties for her friends where they raved about the food, which was all from those recipes.

Hannah made these with naan bread and I liked them so well I made them the next weekend. The only caveat I have about using naan is that around the edges it is very thick. The resultant crisps, which must be baked much longer, can be hazardous to the teeth.

I had some Boyajian Garlic Oil in the cupboard which I substituted for the garlic and olive oil. It lent a faint garlic flavor quite nicely.

Herbed Pita Crisps

2 cloves garlic, crushed
6 tablespoons olive oil
4 pita breads
2 tablespoons fresh or 2 teaspoons dried thyme
1-1/2 teaspoons salt
1 teaspoon pepper

Stir garlic into oil. Cut each pita bread into 5 strips. Snip the end of each strip and separate to make 2 single layer strips. Place split side up on baking sheets.

Brush with oil and sprinkle with thyme, salt, and pepper.

Bake at 350° until golden brown and crisp, about 15 minutes. Serve plain or with your choice of dips.
Serves 40.

The Steelers, the Seahawks ... and the Munchies

We now know who will play in the Super Bowl. Frankly, I don't have a preference for either team which means I'll have to choose when I watch the game. As much fun as watching the game (in our family anyway) is keeping score on the new ads launched then. Let's face it. Some years, the ads are the only good thing about the game. Except for the munchies, of course.

We see this as our chance to nibble the night away. Maybe some queso dip (Velveeta and Rotel is the only way to go, y'all!), maybe some Salsa Dip, a few egg rolls, some chicken wings. It's like having a sports bar kitchen in our very own home.

Here's something that I think I clipped from the newspaper a long time ago. Despite the humble ingredients, it is universally pleasing. And you don't get much simpler than this.

Cream Cheese and Jalapeño Tart

Unbaked 9" pie crust
3 ounces cream cheese
2 tablespoons jalapeño jelly

Spread pie crust with cream cheese, over half of the circle. Top with jalapeño jelly, fold crust over, crimp and bake at 400° for 15 minutes. Cut in strips.

Herbed Chicken Liver Pate

Again bowing to Erik's Variety Meats Week decree, here is a really delicious and simple appetizer.

Step 1:
1 cup onions, minced
1 stick butter
Saute onions in until lightly browned, remove, leaving butter in pan.

Step 2:
1 pound chicken livers, cut into 3 pieces each
½ teaspoon pepper
½ teaspoon oregano
1 bay leaf
1 teaspoon salt
1 teaspoon thyme
Add all. Saute until browned but slightly pink inside. Discard bay leaf.

Step 3:
½ stick melted butter
2 teaspoons rum
Put onions in blender, blend in livers, a few at a time until mixture is smooth. Add melted butter and rum, chill.

Looks Like Super Bowl Munchies to Me

Again from my "beat reporter" Marcia. I have never seen Velveeta rolled out like this but ... it's Velveeta so I'm sure it can take it. This looks like just the thing to make for our Super Bowl "junk food" celebration ... I'm thinking I'll go with the cumin and chili powder seasonings.

You can make it ahead and freeze it to have to pull out of the freezer when you need something quick. Needs to be made a bit ahead so the flavors can meld.

Cheese Log

1 lb. Velveeta cheese ( let stand until at room temperature)
6 oz. cream cheese (also at room temp)
several chopped green onions 5 or 6
1 can chopped green chiles
1 cup chopped pecans

Seasonings to sprinkle on top of other ingredients, to your taste.
garlic powder
lemon pepper
seasoned salt
paprika
cumin (if you like it)
chili powder
little red pepper
chopped parsley, fresh if you have it

Roll out the Velveeta between wax paper as you do with pie dough, then spead softened cream cheese on the Velveeta then spread the chopped green onions, green chiles and pecans, sprinkle with all the seasonings and roll as tightly as possible. Serve with Triskets. I ordinarily do a 2 lb . cheese and cut the roll in 4 or 5 inch sections and freeze some for later. Wrap in foil to freeze.