| 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.
Herb recipe: Rice Pilaf with Herbs
In a large saute pan, melt the butter over medium heat. Add the pasta and saute until pasta just begins to brown. Carefully stir in the vegetable or chicken broth. Bring to a boil, then reduce to a simmer. Add the rice, herbs, salt and pepper. Cover and cook until the rice has absorbed the liquid, about 30 minutes. If desired, stir in shredded cooked chicken, heat through and serve with a parsley garnish.
Recipe provided by Associated Press, adapted from Margaret Ellmore's version in "The Herb Society of America's Essential Guide to Growing and Cooking with Herbs" (Louisiana State University Press, 2007). send a letter to the editor. .
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.
Time-out in the city
Since short holidays are believed to increase your productivity, the hotel was offering a solution for people who cant get leave or cant afford a vacation. Well also send a limousine to pick you up so youll be totally stress-free, I was told. And so I packed my overnighter and plonked myself on the sofa, waiting for my transport to arrive at noon. The clock ticked and no car rolled into sight. My stomach began to growl as I visualised the teppanyaki lunch that awaited at the Iketeru Restaurant. .
|
