Tuesday, January 31, 2012

Super Bowl Party Tips & Treats

THE BIG GAME is less than a week away.  It's time to start planning.  Here are four simple tips to a successful Super Bowl Party that will make your life a little easier come Game Day:

1) KEEP IT SIMPLE.  Plan a menu that consists of 2 to 3 cold and hot appetizers.

2) PREPARE AHEAD of TIME.  Buy ingredients for appetizers in advance.  Clean,  
     chop, cut, prepare, and store ingredients in containers, on baking trays, or 
     platters the night before game day (or earlier if possible). 
3) LIMIT COOKING TIME. Cook appetizers that take the longest first.  Who wants 
     to miss all the FUN by having to stay in the kitchen cooking. 

4) KEEP EVERYTHING at ARMS LENGTH.  Put all menu items out for your guests at once, 
     including beverages, in an area that does not require your guests to have to miss The    

III Super Bowl Appetizers:


Photos by Sarah Puwalowski

Wednesday, January 25, 2012

Lemon Garlic Shrimp and Grits

The Good Ole' South, home of Low-Country Foods and the classic, Shrimp and Grits.  I remember it like it was yesterday, my sister took me down to Charleston, SC.  We tried our best to hit every popular tourist place (Hyman's Seafood Restaurant, The Market, Rainbow Row, etc.) and a few local yokel places we were privy to (Vendue's Inn's Rooftop Cocktail Bar).  But it was at a quaint cafe on Meeting Street, I experienced my first bite of creamy succulent goodness that I will never forget.  Since that time I have had my fair share of Shrimp and Grits, I am from the South.  Some prepared it a little different than others but the one thing they all have in common is one spoonful after another of creamy deliciousness.  I know some of you are going to scream at me when you read the ingredients below.  I can hear it now, "Instant Grits, WHAT, she is definitely not from the South."  Stone-ground grits are a true grit lover's choice but when time is an issue and I'm hungry for something comforting, quick, and easy without sacrificing the taste the Shrimp and Grits recipe below has yet to disappoint.  Go ahead, try it! - TMT 

Photos by Sarah Puwalowski 
Lemon Garlic Shrimp and Grits

Friday, January 20, 2012

Say Cheeeese!

Today is National Cheese Lover's Day.  Can you believe it! A day designated especially for CHEESE LOVERS like You and Me.  Let's celebrate.  But first things first...

Q1:  What does every food artist need to create a masterpiece?
A1:  A Che "easel!" 

Hmmm, what to make??? The possibilities are endless: Four cheese pizza, macaroni and cheese, cheese grits, cheesecake.  Eureka! I'm going to go with one of my old time favorites with a little extra burst of heat.  Jalapeno Popper Grilled Cheese Anyone? I came across this recipe not so long along and knew I had to try it.  It consists of cheese and more cheese with a few jalapeno peppers nestled between two slices of bread, need I say more! -TMT

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Photos by Sarah Puwalowski -TMT

Jalapeno Popper Grilled Cheese

Another Cheeeesy Joke, You may like this one breader :-)

Q2:  What did the bakers say when the pigeons stole their bread?

Sunday, January 15, 2012

Split Pea Soup with Ham

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Photos by Sarah Puwalowski
Split Pea Soup with Ham

20 oz bag of green split peas with ham seasoning
12 cups of water
1 medium white onion finely chopped
2 carrots
4 tablespoons butter
1 1/2 teaspoons salt
1/2 teaspoon pepper
Ham bone/spiral ham slices (optional)

Soak split peas over night or at least for 2-3 hours. Raise split peas. Combine split peas, water, onion, carrots, butter, salt, and pepper in a large pot. Heat to a rapid boil for 30 minutes. Add ham. Reduce heat to a slimmer for an additional 30 minutes. Stir occasionally. Puree soup and serve.

Serves 6

Sunday, January 8, 2012

Roasted Shrimp Cocktail

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Photo by Sarah Puwalowski

Roasted Shrimp Cocktail

2 pounds (21 to 30-count) shrimp
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the sauce
1/2 cup chili sauce(recommended: Heinz)
1/2 cup ketchup
3 tablespoons prepared horseradish 
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)

Preheat the oven to 400 degrees F.

Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.

For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.

Serves 4-6