Neighborhood Foodie

I love small neighborhoods with interesting histories, and I love great food!

Archive for August, 2010

31
Aug

August NBC Segment – Game Day Bites and Snacks

Football season is upon us, which if you’re like me, means lots of excuses to socialize and bring tasty food to a party! Don’t get me wrong, my grasp of the rules of football is solid – I even play the office pool most weeks. My attention span simply isn’t long enough for an entire game!

The “fresh and seasonal” spin all my segments have was a little tougher this time around, seeing as how summer is slipping through our fingers (although honestly, it feels like it finally just showed up a couple weeks ago!), and fall is knocking quietly but insistently at the door. I think I did a pretty good job of bridging the gap though, using some of last of the season’s heirloom cherry tomatoes and black plums, and giving fall it’s due with sweet potatoes and green beans (they always make me think of Thanksgiving’s obligatory side dish, green bean casserole!). As always, Specialty Produce came though like a champ, providing beautiful fruits and veggies from both seasons. If you haven’t signed up for their fabulous Farmer’s Market Bag program yet, time’s a wastin!

These are all crowd friendly, fork free nibbles. Who wants to be messing with silverware when the big game is on?? Not me!

Neighborhood Foodie Asian Meatballs with Plum Sauce


Ingredients**
1 lb ground pork
1 tsp grated fresh ginger
1/4 cup finely chopped water chestnuts
2 green onions, very thinly sliced
1 TB soy sauce
1 egg
1/2 cup plain breadcrumbs, divided

Instructions
1. Pre-heat oven to 400 degrees F.
2. Combine pork, ginger, water chestnuts, onions, soy sauce, egg and 1/4 cup breadcrumbs in a medium mixing bowl.
3. Mix thoroughly with your hands or a wooden spoon.
4. Roll about a tablespoon of the meat mixture into a ball, then roll in remaining 1/4 cup of breadcrumbs. Repeat until all the meat is used up.
5. Place meatballs on a cookie sheet sprayed lightly with non-stick cooking spray.
6. Cook at 400 degrees until crisp and lightly golden, about 20 minutes.

** This recipe makes about 2 dozen meatballs – for larger quantities, multiply recipe as necessary

Plum Sauce
from food.com


Ingredients

4 cloves of garlic, minced fine
1/2 ounce fresh ginger, minced fine1 small onion, minced
1 cup brown sugar
2 cups water
1/8 cup teriyaki sauce
1 teaspoon sesame oil
1/8 cup soy sauce
1/2 teaspoon crushed dried red chili
3 lbs plums, pitted and chopped
1 lemon, juice of, fresh
1 tablespoon cornstarch
1 tablespoon water

  1. Instructions

  1. 1. Place first 11 ingredients into pot.
    2. Bring to a boil then simmer     30 minutes.
    3. Mix water and cornstarch.
    4. Blend in a blender the solids from the pot with the cornstarch mixture and put back with the liquid simmering all the while.
    5. Simmer till thickened.
    6. Pour into sterilized jars (size you like) and put into a water bath for 10 minutes. **
    7. Remove jars from water bath cool and store in a cool dark place.
    ** tons of info about home canning here!

    To serve, put meatballs in a slow cooker to keep warm, and cover with plum sauce. Keep a stash of toothpicks nearby for serving.



    Neighborhood Foodie Sweet Potato Skins with Chorizo & Queso Fresco

    Ingredients
    5 small sweet potatoes or yams
    12 oz pork or beef chorizo
    queso fresco**
    crema**
    fresh cilantro, roughly chopped
    ** Can be found in Latin markets, and some major grocery chains

    Instructions
    Pre-heat oven to 400 degrees F
    Thoroughly scrub sweet potatoes, prick skins with a fork
    Wrap each potato in tin foil
    Roast until fork tender, 45 min to an hour
    When potatoes are cool enough to handle, unwrap and cut in half.
    While potatoes are roasting, remove chorizo from casing and break up with a wooden spoon. Cook until thoroughly done.
    Scoop some of the flesh from the center of each potato half, and fill with warm chorizo.
    Top with crumbled queso fresco, drizzle with crema, and spinkle with chopped cilantro.



    Neighborhood Foodie Heirloom Tomato Caprese Skewers

    Ingredients
    1 pint mixed cherry heirloom tomatoes
    1 12 oz container fresh mozzarella balls
    1 bunch fresh basil, leaves sliced thin

    Instructions
    Drain water from cheese, and marinate in balsamic vinaigrette
    Let cheese marinate for at least an hour
    Assemble skewers with one tomato and one piece of cheese, using toothpicks for bite sized portions
    Arrange on a plate and sprinkle with chopped basil, and drizzle with more vinaigrette.



    Sesame Tempura Green Beans with Soy Garlic Aioli

    Ingredients


    2 quarts oil for deep frying
    1 cup all-purpose flour
    1/4 cup sesame seeds
    1 (12 fluid ounce) can or bottle beer
    3/4 pound fresh green beans, rinsed and trimmed
    salt to taste
    3 tablespoons soy sauce
    3 teaspoons lime juice
    1 teaspoon white sugar

  • Directions

      1. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
      2. In a medium bowl, mix the flour, sesame seeds and beer until smooth. Roll the beans in the flour mixture to coat.
      3. Deep fry the coated beans in small batches until golden brown, about 1 1/2 minutes per batch. Drain on paper towels. Salt to taste.
      4. In a small bowl, whisk together the soy sauce, lime juice and sugar to use as a dipping sauce.

      Soy Garlic Aioli

      Ingredients
      1 cup mayonnaise
      1 TB soy sauce
      1 clove garlic, grated

      Directions
      Whisk all ingredients in a small bowl, serve along side green beans for dipping.
















    posted by jeorge in NBC,Specialty Produce,game day and have Comment (1)
    07
    Aug

    A Whole Lotta Cookies

    Spicy Mango Cayenne White Chocolate Chip Cookies
    adapted from The Chewy by Alton Brown


    Ingredients

    • 1 teaspoon kosher salt
    • 1 teaspoon baking soda
    • 1 ts cayenne pepper
    • 1/4 cup sugar
    • 1 1/4 cups brown sugar
    • 1 egg
    • 1 egg yolk
    • 2 tablespoons milk
    • 1 1/2 teaspoons vanilla extract
    • 2 cups white chocolatechips
    • 1 cup dried mango, chopped
    • 2 sticks unsalted butter
    • 2 1/4 cups bread flour
    Instructions
    Heat oven to 375 degrees F.
    Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, cayenne and baking soda and set aside.
    Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips and mango pieces.
    Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
    Spiced S’mores Cookies
    adapted from The Chewy by Alton Brown

    Ingredients

    • 2 sticks unsalted butter
    • 2 1/4 cups bread flour
    • 1 teaspoon kosher salt
    • 1 teaspoon baking soda
    • 1 cinnamon
    • 1/2 ts nutmeg
    • 1/2 ts ground ginger
    • 1/4 cup sugar
    • 1 1/4 cups brown sugar
    • 1 egg
    • 1 egg yolk
    • 2 tablespoons milk
    • 1 1/2 teaspoons vanilla extract
    • 2 cups milk chocolatechips
    • large marshmallows
    Instructions
    Heat oven to 375 degrees F.
    Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, spices and baking soda and set aside.
    Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
    Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 7 minutes then place a marshmallow in the center of each cookie. Return to oven for another 7 minutes, rotating the baking sheet for even browning. Cool completely and store in an airtight container.
    Peanut Butter Bacon Chocolate Chip Cookies

    Ingredients

    Instructions
    • Preheat oven to 400 degrees
    • In a medium bowl sift to combine flour, baking powder, baking soda and salt
    • In a large bowl beat together peanut butter, butter, brown sugar, and granulated sugar until smooth.
    • Add in egg and vanilla
    • Combine flour mixture with peanut butter mixture, scrapping the sides of the bowl to insure batter is well blended.
    • Stir in chocolate chips and crumbled bacon
    • Cover bowl with plastic and place in frig for 20 minutes
    • Using a teaspoon drop batter 1 inch apart on an ungreased cookie sheet.
    • Using a fork make crisscross pattern flattening cookies slightly.
    • Bake for 10 to 12 minutes per your oven


    posted by jeorge in Cookies and have No Comments
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