Ripping the flesh from the bone. Sucking that last bit of meat off. Licking the sticky sauce residue from your fingers.
As much as we love pairing wings with football, come Sunday, with numerous other dips, spreads, sweets, drinks, and treats to make – who has time to fry and prep those little guys?
Satisfy your crowd’s “foul” lust with these delicious skewers, and zesty accompanying dip. Bonus – almost no prep time, and minimal cook time.
Things to grab on the way home from work today. Sake. Shrimp. Ginger. A brown bag to hyperventilate in… I mean come… It’s almost 2014! What?!
If we’re gonna freak out, we might as well do it with delicious food in our bellies. Enter, some sassy shrimp.
Christmas is over, and I’d say it’s no time to get soft, except that’s kinda the name of the game this time of year.
How bout, “It’s no time to slow down.” At least in the kitchen.
Enter – my mini collection of 3 recipes perfect for you New Year’s Eve table. A cocktail, blinis, and goat cheese truffles.
Procrastination. Over-extension. These things do not mix.
And they are… me.
I bring this up to illuminate the fact that there are Grand Marnier/cranberry/chocolate truffles that required more chilling, rolling, and dipping time than I allowed in my morning. They were supposed to be today’s post. And are not. Hence, this post.
Seven delectable dishes share the plate, but who are we kidding, you’ve picked your fav – the one you want to be the last bite of the meal. The closer.
This is such a morsel.
Tart, light, buttery, and palate cleansing, – this bar is like sorbet in cookie/bar form.
Ronald Weasley. Jessica Rabbit. Carrot Top. Tori. Beer. Conan.
Just a handful of the things that the word “ginger” brings to mind.
A request for ginger snaps sent me on a Google quest for the perfect recipe. I love molasses and I love ginger, so when I stumbled upon this recipe that took both of these guys seriously, I knew I’d found the ONE.
Day late, dollar short. Week late, day early. However you spin it, there’s a method to my madness. Well, not really a method, but a reason.
This post was intended to happen last week, and the week got crazy. So why not post it tomorrow, on a Thursday? Because something beautiful is about to happen friends… booze and cookies!
I’m launching an all out Holiday – two weeks of cookies and boozy cocktails, starting tomorrow. But I love this recipe so much that I couldn’t just let her fall by the wayside. So here she is, in her beer, cheesy, glory!
When I looked back on all my football foodie posts, I couldn’t believe that I hadn’t touched on potato skins! Like anyone would pass up a hollowed out shell of the mighty carb queen, filled with cheese, bacon, and other sinful delights!
The bright burgundy hue. The gelatinous cylindrical form. The sexy little can indents.
You know what Thanksgiving treat I speak of… The ever-popular Ocean-Spray cranberry “sauce.”
I believe strongly, that this belongs on every Turkey Day table – but that doesn’t mean there isn’t space for an alternative – to play along side.
A grown-up version perhaps. Like say, with tequila and jalapenos!
Yeast. It makes all my favorite things. Beer. Bread. Any other spontaneously fermented goodies. And yet, it scares me.
Like tempering chocolate, making caramel, experimenting with bread – I’ve had mixed results. Those yeast guys are just so darned fussy and precise. Imagine that.
But I think I’ve got the hang of it, knock on wood. I think I’ve cultivated enough respect and patience to see the results I desire.
So with that introduction, here is a great roll to serve on your Thanksgiving table.
My brain is completely unable to wrap itself around the fact that Thanksgiving is less than two weeks away!
Cliché as it sounds… where has 2013 gone and can I have it back?!
While I’m pretty sure I can’t fire up the Delorian, I can make the most of what’s left of the year. And that means tons of yummy Thanksgiving/Holiday/Christmas recipes to make and share. So let’s dive in!