| Doug Moe: Madison publisher finds recipe for success
THEY MIGHT have had the launch party at Rao's, except that it only seats 40 and you can't even get a table there, never mind host a party. It once took Francis Ford Coppola four days of trying to get a reservation. So Madison book publisher Joan Strasbaugh, who is in Manhattan today launching her newest title, couldn't get Rao's for the party. But she got their lemon chicken recipe for her book. Strasbaugh flew out of Madison Tuesday, which was also the official publication day for "The Go Green East Harlem Cookbook," which should be a big hit for Jones Books, Strasbaugh's Madison-based publishing company. The book is already in Borders and the University Book Store in Madison, and it is selling well in New York after a nice piece about it last week in the New York Times. "It's going gang-busters," Strasbaugh was saying Tuesday, as she got ready to catch her plane.
For winter, the pot pie
Editor's note: On Pie Day last week, we brought you recipes for several dessert pies. Today we bring the favorite of at least one Pie Day correspondent and ours, too: chicken pot pie, slimmed down by the Food Network's Ellie Krieger. The Pennsylvania Dutch slippery noodle pot pie with large noodles in a brown sauce is much revered around these parts. Alas, it's an anomaly in the world of the humble pot pie. It is the version topped with crust - whether a true pastry or a flaky phyllo dough - that is most widely recognized. "Pot pie is one of those very traditional comfort foods everybody loves, especially in the wintertime when people are looking for heartier types of fare," said James Woltman, chef at Stocks on 2nd. Stock's recently catered a home party where Woltman served individual chicken pot pies enrobed in pastry paired with other wintry entrees such as beef stew and lemon butter poached cod.
Chicken, black beans combine in game-time chili casserole
Chili is traditional game-time food, as well as a wintertime favorite. While beef is the most commonly used meat for chili our area, chicken and turkey make flavorful choices for chili made with white or black beans. For a heartier dish — and one that is less likely to drip onto the couch if a fan gets excited by a play — consider a twist on chili from Diane Phillips' new cookbook, “You've Got it Made." The Associated Press provides the recipe and suggests that it can be made as much as a month before serving if kept frozen. Be sure to remove the uncooked dish the day before the game and thaw it overnight in the refrigerator. The casserole is baked just before serving. With Super Bowl time fast approaching, there's still time to make a batch several days ahead of time so that you have fewer things to take up your time on game day.
Cheer on the Pats Sunday with these super treats
The po-boy sandwich isn't all we have up our sleeve for Super Bowl Sunday. I have a friend who cut a recipe out of The Journal food section a hundred years ago. Okay, maybe more like 25 or 30 years ago but she's made so many Truck Stop Reese Pies that she feels like she's been making them for a century. It's a blend of chocolate and peanut butter and a favorite among her kids and her nephews who all want one of their own for holiday and birthday gifts. She makes three at a time with prepared graham cracker crusts for ease. It sounds perfect for a dessert for Super Bowl Sunday as does a recipe from Martha Stewart for Spicy Citrus Caramel Chicken Wings. SPICY CITRUS CARAMEL CHICKEN WINGS 3 pounds chicken wings, wing tips removed and cut at the joint, if necessary 2 tablespoons olive oil 2 teaspoons coarse salt Zest of 1 lime Zest of 1 lemon 3 blood oranges 1/3 cup sugar 1/2 cup freshly squeezed blood orange juice 3 tablespoons corn syrup 1 teaspoon finely chopped fresh ginger 1 to 2 teaspoons Sriracha (hot sauce) Preheat oven to 450 degrees.
Pot luck! From chili to saucy shrimp, blog is stirring interest
It's hard to believe that it's been six months since we launched the Stirring the Pot recipe-exchange blog on knoxnews.com. With the help of readers and chefs who have willingly shared their recipes, we've answered more than 45 requests. There are plenty we haven't been able to answer, including recipes for sanchos like those served at Los Charros Mexican Restaurant (it operated on Forest Avenue in the late 1970s), S&S Cafeteria's jalapeno corn bread, Smoky Mountain Market's hot dog chili, and Greek salad dressing served at Pizza Palace. If you have a recipe to share, or want to make a request, visit the site at http://blogs.knoxnews.com/ knx/constantine/. Here's a sampling of our latest finds: * Beverly requested the red and white bean chicken chili recipe from Puleo's Grille.
Kick off party with super dips
Served with crackers or chunks of bread or even sticks of healthy carrots or celery, hot dips are a favorite at holiday gatherings, cocktail parties, or casual get-togethers, and when it comes to Super Bowl Sunday, they are the best of the best. Everyone I know has a favorite hot dip, so I asked readers to submit theirs. The following recipes have all been tested by family and friends and can be ready just in time for kickoff next weekend. Chicken Fajita Dip 2 (8-ounce) packages cream cheese 1 package taco seasoning 1/2 onion, minced 2 cups chopped or shredded, cooked chicken or turkey 1 bottle taco sauce 2 cups shredded cheddar cheese Chopped lettuce Chopped and seeded tomatoes Jalapeño slices Black olive slices Preheat oven to 350 degrees.
Getting into the wing of things
Buffalo wing history 1964 : Teressa Bellissimo, co-owner of the Anchor Bar in Buffalo, N.Y., whips up a late-night snack of deep-fried chicken wings for her son and his friends. She slathers wings with hot sauce and serves them with bleu cheese dressing and celery. A culinary hit is hatched.1975 : Edmund J. Hauck of Buffalo starts Wings 'n' Curls, the first wings-specific chain of restaurants. By 1992, there are 18 of these restaurants in Florida, Indiana and California.1979 : Craig Claiborne and Pierre Franey, haute cuisine authors, write an article about wings with recipes for the New York Times Magazine.1983 : The Hooters restaurant chain is born, and relies, partly, on promoting chicken wings.1990 : McDonald's starts selling Mighty Wings at some sites.1991 : Kentucky Fried Chicken offers Hot Wings.1994 : Domino's Pizza starts serving wings and advertises during National Football League games on NBC.1995 : Pizza Hut and Little Caesar's start serving wings.1997 : Wingstop starts franchising.2007 : More than 11 billion chicken wings are marketed on their own.
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