What a week!
Super Bowl, more snow days and pre-Valentine fun all packed in to one!
Have I got some comfort foods for you...
It all started on the chilly Sunday of the Super Bowl.
Although I'm not too interested in following football, I simply like watching the games and enjoying the food and drink that accompany the occasions.
After a trek for supplies, I spent the entire day preparing a Super Bowl feast for 30 fit for a king!
Chicken, Sausage and Pulled Pork Gumbo
When I said I was making a huge pot o' gumbo, I wasn't kidding.
I started by making a dark brown roux
(this was at "peanut butter" stage).
8 bell peppers, 4 red onions, 3 jalapenos, 2 pounds of rice, 8 pounds of chicken, 2 pounds of sausage, 3 pounds of okra, 2 pounds of pulled pork, 3 gallons of stock, 6 cans tomatoes, red pepper flakes, salt, pepper, file powder and 7 hours later...
I was in business.
I cooled the gumbo down about 30 minutes, then we served it straight from the pot with homemade cornbread muffins crumbled right in the bowl.
Cornbread Muffins
Aunt Patti's 7-layer Dip
This dip is always the first to go at my family functions.
It begins with a layer of refried beans (use vegetarian if you please) + salsa + guacamole + sour cream + shredded cheese + black olives + sliced scallions.
Chill then enjoy with tortilla chips--
make sure to dip from the bottom!
Brisket & Hoisin Taquitos with three dipping sauces:
Jalapeno Ranch, Soy Ginger Reduction, Guacamole
Braised brisket tossed with hoisin sauce, fresh cilantro and scallions made a delicious taquito filling! I softened my flour tortillas in hot vegetable oil, rolled them with brisket mixture then baked them on sheet pans to crisp up.
Mexican Brownies with a Cinnamon Ganache
A dash of ancho chile powder in the batter and a sprinkle of cinnamon in the glaze added a kick of flavor to these luscious brownies.
These babies disappeared instantly.
After some brews, punch and camaraderie,
the party was one to remember!
On a later lazy evening alone,
I was craving breakfast for dinner and settled on some fluffy, buttermilk pancakes with ice cold milk:
Buttermilk Pancakes with Orange Marmalade Syrup
yields 8 pancakes
1 and 1/2 c AP flour
1 T sugar
1 t salt
2 and 3/4 t baking powder
1 egg
1 and 1/4 c buttermilk
1 t orange zest
3 T unsalted butter, melted plus additional for griddle
for syrup:
1/2 c orange marmalade
1 T lemon juice
In a large bowl, whisk together the dry ingredients. Make a well in the center of dry mixture and add remaining ingredients. Whisk from the center slowly incorporating the batter.
Let sit for 10 minutes.
Heat a large griddle or skillet over medium heat. Melt 1 T butter and scoop 1/4 cup increments of batter into rounds. Let pancakes cook on first side approximately 2-3 minutes until bubbles arise.
Turn heat down slightly then flip. Store first batch in a warm oven and repeat with remaining batter.
Meanwhile, heat marmalade and lemon juice in the microwave until warm and loosened approximately 1-2 minutes.
Serve atop hot pancakes with butter and a glass of cold milk.
Valentine cheer and the smell of cocoa were in the air after a festive Linguine and Dirty Martinis demo for the Junior Woman's Club of Fort Worth.
I arrived prepared for a three-pronged chocolate showing of simple techniques to use at home.
Chocolate & Toasted Almond Covered Cherries
Fleur de Sel Truffles
Cupid Chocolate Bark
before:
after:
The gals were given recipes and were full of great questions!
We simmered chocolate over a double boiler, made ganache, dipped cherries, rolled truffles and talked flavors.
There was fun had by all.
Many thanks to JWC for having me!
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