Avocado Ricotta Crostini – Start Spreading the News

Learn how to do Avocado Ricotta Crostini – Start Spreading the News for your friends and family. this revenue from Avocado Ricotta Crostini – Start Spreading the News it is delicious

Make Avocado Ricotta Crostini – Start Spreading the News

Michele and I were in Oakland recently, at a restaurant called Southie, when I saw something I’d never seen before; avocado and ricotta cheese paired together on a crostini. I didn’t order it, but was fascinated by the idea, and eventually it turned into what you see here.

By the way, everything we did have was great, so if you’re in the area, check them out. I don’t do a lot of shout-outs here, but that'll make me feel a little better about stealing their appetizer. They actually did theirs with the cheese spread on first, and then sliced avocado placed over the top, but I decided to go for something a little easier to serve, and went with a spread instead.

I found this to be a very delicious combination that was sort of unusual, and yet familiar at the same time. I did roughly equal parts cheese and avocado, but of course you can play around with this ratio, depending on your mood. The same goes for the garnishes, where any number of fresh, or pickled seasonal vegetables would work wonderfully, as would a scattering of crispy bacon.

As you know, we’re heading straight into the heart of entertaining season, and no matter what you decorate yours with, these beauties would make for a great appetizer or snack, which is just one reason I really do hope you give these avocado ricotta crostini a try soon. Enjoy!

Ingredients for about 6 appetizer-sized portions:

1 large ripe Hass avocado

3/4 cup ricotta cheese (or more or less depending on the ratio you want)

1/2 lemon, juiced (you could also add some of the zest)

1 tablespoon finely sliced fresh basil

salt and cayenne to taste

sliced cherry tomatoes and radishes to garnish

drizzle of olive oil

pinch of sea salt and freshly snipped chives for the top

Share this recipe from Avocado Ricotta Crostini – Start Spreading the News with your friends and groups

Feta Roast Chicken – Making Chicken Betta with Feta

Learn how to do Feta Roast Chicken – Making Chicken Betta with Feta for your friends and family. this revenue from Feta Roast Chicken – Making Chicken Betta with Feta it is delicious

Make Feta Roast Chicken – Making Chicken Betta with Feta

I really loved everything about this feta roast chicken, as long as I was eating with my eyes closed, and that’s because despite the juicy texture, and wonderful flavor, I had trouble getting past the grainy-looking appearance of the cooked cheese mixture. The good news is, it was mostly an aesthetic issue, and the mouthfeel wasn’t nearly as dry and grainy as it looked. Having said that, the next time I make this I will probably go with a little higher-end sheep’s milk feta which is much softer, and creamier. Speaking of the feta, you may need to add some salt to the mixture, depending how salty the one you use is.

As usual, your roasting time will depend on the size of your chicken, and the feta under the skin will increase the time needed, so check with a thermometer, and shoot for 155-160 F. in the thickest part of the thigh. Surprisingly, even though the feta was only under the breast, the thighs did actually pick up some of the flavor, which is enhanced even further if you create a simple pan sauce from the drippings.

While your chicken is resting, pour off all, some, or none of the fat from the pan, and squeeze in your lemon. Set over medium heat, and use the juice to deglaze the browned bits from the bottom of the pan. You may need/want to add a splash of broth or water, but once hot, and adjusted for seasoning, it’s ready to spoon over your sliced chicken. For an experiment, I thought this was very successful, if not triumphantly so, and I do hope you give it a try soon. Enjoy!

Ingredients for one large whole chicken:

1 large whole chicken

kosher salt, as needed

a few fresh rosemary and oregano sprigs

2 teaspoons olive oil for coating chicken

cayenne to taste

For the feta cheese mixture:

4 ounces feta cheese

3 garlic cloves, crushed

1/2 teaspoon red pepper flakes, or to taste

1 teaspoon freshly ground black pepper

zest from one lemon (save juice for pan sauce)

2 teaspoon dried oregano

3 tablespoons olive oil, or enough to make a smooth paste

salt to taste

Share this recipe from Feta Roast Chicken – Making Chicken Betta with Feta with your friends and groups

My Big Fat Greek Salad and Its Big Fat Unoriginal Name

Learn how to do My Big Fat Greek Salad and Its Big Fat Unoriginal Name for your friends and family. this revenue from My Big Fat Greek Salad and Its Big Fat Unoriginal Name it is delicious

Make My Big Fat Greek Salad and Its Big Fat Unoriginal Name

I had a feeling I wasn’t the first person to think of this cinematic play on words, but like I said in the video, so many other people called this a big fat Greek salad, I figured I wouldn’t get in too much trouble. If I had to guess, it was probably the caterer on the set of the movie who first coined the name, or at least I hope so.

This is such a simple salad that there’s no need for me to share a bunch of tips and tricks, although I will reiterate the most important instruction of all.  Be sure to toss the salad with the vinegar first, before adding the olive oil. If you don’t, it will not taste as good. Which reminds me, giving the amounts here is very difficult, since this really should be made to your tastes, so please use the ingredient list below as a very rough outline.

If you need to make this the day before, I suggest making the dressing separate, and then mixing everything before the event.  I think this should only be dressed about 30 to 60 minutes before service for maximum enjoyment, but that’s just my approach, and some folks prefer an overnight marination. Regardless of how long you let your ingredients “marry,” you’re going to be enjoying one amazing salad, which is why I really do hope you give this a try soon. Enjoy!

Ingredients for 1 Big Fat Greek Salad:

2 large English cucumbers

2 cups halved cherry tomatoes

1/4 red onion, thinly sliced

1/2 red bell pepper, diced

1 cup sliced olives

2 tablespoons minced fresh oregano, or 1/2 teaspoon of dried

salt, freshly ground black pepper, cayenne to taste

1/4 cup red wine vinegar, or to taste

1/3 cup olive oil, or to taste

4 to 6 ounces feta cheese

Share this recipe from My Big Fat Greek Salad and Its Big Fat Unoriginal Name with your friends and groups

Juicy Lucy – So Jucy

Learn how to do Juicy Lucy – So Jucy for your friends and family. this revenue from Juicy Lucy – So Jucy it is delicious

Make Juicy Lucy – So Jucy

No, that’s not a typo. Depending on whom you talk to, this cheese-stuffed burger is either called a “Juicy Lucy,” or a “Jucy Lucy.” That’s because two restaurants in Minneapolis claim to have invented it, and they spell it differently. The 5-8 Club goes with “Juicy,” while Matt's Bar saves a character and spells it, “Jucy.” Unless you end up on some kind of cheeseburger related trivia show, this is probably useless information, but hey, you never know. 

By the way, I’m not picking sides, but went with “Juicy,” simply to appease my spell-checker. No matter how you spell it, one thing is for sure; this isn’t just any old cheeseburger.

The cheese stuffing really does keep the meat juicier, and the mouthfeel is noticeably different that what you experience with a burger that has cheese melted over the top. However, for this to work you need to keep the cheese inside, which means making sure you thoroughly and thoughtfully press the edges of the two patties together.

Please note that the times I gave in the video may, or may not, be close to what you’ll need. There are so many variables such as fat content, meat temperature, pan temperature, cheese choice, and portion size, just to name a few. So, doing some testing before the big burger party is recommended. Best homework, ever! Above and beyond that, not much can go wrong, so I really do hope you give this a try soon. Enjoy!

Share this recipe from Juicy Lucy – So Jucy with your friends and groups

Poutine – You'll Ruin French Fries and Like It

Learn how to do Poutine – You'll Ruin French Fries and Like It for your friends and family. this revenue from Poutine – You'll Ruin French Fries and Like It it is delicious

Make Poutine – You'll Ruin French Fries and Like It

As the old joke goes, it takes a lot of time and effort to make poutine, but at least when you’re finally done you get to eat soggy fries. And, what incredibly delicious, soggy fries they are. 

Once you get past the fact that this is how they’re supposed to be, you can focus on the overall awesomeness of the dish, especially the rich, freshly made beef gravy featured herein.

I realize most you won’t actually use this gravy to make poutine, which is totally fine by me, since this is so good, on so many other things. While I don’t have any problem with you buying the cheese curds, or using frozen fries, I really do hope you make the sauce from scratch, as it is profoundly better than anything from the store.

I should mention that none of the “authentic” poutines I’ve had included chunks of beef in the gravy, but I really enjoy the extra meatiness, and this way everyone knows we made it from scratch. By the way, if you’re of the vegetarian persuasion, some severely caramelized mushrooms, and a decent vegetable stock (which I still need to do a video for), will produce a perfectly fine version. Either way, I really do hope you give this a try soon…at least the beef gravy. Enjoy!

For the Beef Gravy:

1 tablespoon vegetable oil or lard

1 to 1 1/2 pounds boneless beef short rib, chuck, or brisket, chopped

4 tablespoons butter

1 cup diced onions (you can also add some garlic if you want)

salt, freshly ground black pepper, and cayenne to taste

1/3 cup all-purpose flour

4 cups homemade beef broth, or a low-sodium, all-natural prepared broth

fresh chives to garnish

For the Fries: click here for video

For the Cheese Curds: click here for video

Share this recipe from Poutine – You'll Ruin French Fries and Like It with your friends and groups

Homemade Cheese Curds – Plan B

Learn how to do Homemade Cheese Curds – Plan B for your friends and family. this revenue from Homemade Cheese Curds – Plan B it is delicious

Make Homemade Cheese Curds – Plan B

Making your own cheese curds at home requires several special ingredients, takes many, many hours, and there are a lot of steps. Other than that, it’s a pretty quick and easy thing to do. So, if you’re planning on making poutine, and there’s a store nearby that sells fresh curds, you should really consider that Plan A. This recipe is Plan B.

Having said that, this is still a fun, satisfying project, and even someone as inexperienced as I am can produce a decent product. Keep in mind; we’re eventually going to pour hot beef gravy all over these, so that should help everyone stay relaxed. Some of the ingredients below sound exotic and kind of scary, but they’re all easy to find in health food stores, or online, and used properly, are completely safe.

With that in mind, I encourage you to do some research on things like sterilizing equipment, and other best practices. While their times, temps, and procedures are slightly different, I referred to these fine videos by ChefSteps and Gavin Webber. In regards to complexity of technique, my method falls somewhere between those two, but they’re both well worth checking out for more info.

Besides the time involved, the hardest thing is keeping everything at those relatively low temps. A sous vide set-up would be prefect for this, but a double-boiler does work. Just keep a thermometer in place, and once the milk gets up to 90 F., alternate between low heat and no heat to get where you need to be.

Is it worth all the effort? I’m not sure, but fried cheese curds are a very nice treat, and having a cube of fresh cheese to pop into your mouth anytime you get the urge is pretty sweet, and then of course we have Poutine. Which is the only reason most people know that cheese curds are even a thing. So, if Plan A isn’t an option, I really do hope you give these a try soon. Enjoy!

Ingredients for about 1 Pound Cheese Curds:

1 gallon whole milk

1/2 teaspoon calcium chloride crystals, diluted in 1/4 cup of water

1/8 teaspoon mesophilic culture

1/4 teaspoon liquid rennet, diluted in 1/4 cup of water (Check directions on package, as the strengths can vary. Mine was “double-strength”)

*kosher salt to season finished curds

* You want to apply exactly 1% kosher salt based on the weight of the finished curds. For example, if you end up with 400 grams of cheese curds, then season with 4 grams of salt.

-->Share this recipe from Homemade Cheese Curds – Plan B with your friends and groups

Fried Cheese Egg Toast – The Breakfast of Champions (In a Rut)

Learn how to do Fried Cheese Egg Toast – The Breakfast of Champions (In a Rut) for your friends and family. this revenue from Fried Cheese Egg Toast – The Breakfast of Champions (In a Rut) it is delicious

Make Fried Cheese Egg Toast – The Breakfast of Champions (In a Rut)

I’m not sure what your usual breakfast routine entails, but chances are you occasionally get bored with it, and crave something completely different, and when that happens, it doesn’t get much more different than this fast, and easy fried cheese egg toast. Be careful though, since afterwards it’s not easy going back to that bowl of oatmeal.

While pan-frying cheese may not sound particularly healthy, as it caramelizes, it gives up a fair amount of butter fat, which stays behind in the pan. So, you could actually spin this technique as a new, fat-reducing hack – unless you use that to butter the toast, which isn’t a dumb idea.

By the way, I hope you like your yolks runny, since if you don’t, this is not going to be nearly as great. Which reminds me, why do people not like runny yolks? What’s not to like? I hope they don’t think they’re dangerous, because they’re not. Anyway, if you are a fan of the flow, this fried cheese egg toast is the way to go, so I really do hope you give this a try soon. Enjoy!

Ingredients for one Fried Cheese Egg Toast:

1 ounce grated cheddar cheese

pinch red pepper flakes

1 large egg

1 piece of toast

sliced green onions to garnish

pinch of salt

*Note: For best results, rub your non-stick pan with a few drops of olive oil

Share this recipe from Fried Cheese Egg Toast – The Breakfast of Champions (In a Rut) with your friends and groups

Creamy Ricotta Pasta Sauce – Now 100% Cream-Free!

Learn how to do Creamy Ricotta Pasta Sauce – Now 100% Cream-Free! for your friends and family. this revenue from Creamy Ricotta Pasta Sauce – Now 100% Cream-Free! it is delicious

Make Creamy Ricotta Pasta Sauce – Now 100% Cream-Free!

I enjoy the taste and texture of a classic cream sauce, but what I don’t enjoy is that they tend to be very rich, and filling. I mean, come on, I’m trying to save room for the tiramisu. 

However, by using ricotta cheese, and egg, and some boiling pasta water, we can make a sauce that seems every bit as creamy, and delicious, but will still allow us to walk away from the table under our own power.

I added some pesto to mine this time, but that could have been some sun-dried tomato paste, or roasted chilies, or caramelized mushroom, or diced-up, leftover grilled veggies, or…you get the idea. The technique is really the thing to focus on here, and once perfected, you’ll simply be left trying to figure out what else to add in, or on this lovely sauce.

As I mentioned in the video, I love to top this pasta with ricotta salata. If you’ve never had it before, it’s worth a try, and not just for this dish. Ricotta salata is a great summer cheese, since it’s perfect with things like tomato salads, and grilled peaches, just to name a few. So, keep that in mind, but in the meantime, I really hope you give this a try soon. Enjoy!

Ingredients for 2 large or 4 small portions:

For the sauce base:

1/2 cup ricotta cheese

1 large egg

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

zest from 1 lemon

cayenne to taste

about 2/3 cup hot pasta water, plus more if needed

For the pasta:

8 ounces dry pasta, cooked 1 minute under

1/4 cup pesto, or to taste

lots of grated ricotta salata to finish

Share this recipe from Creamy Ricotta Pasta Sauce – Now 100% Cream-Free! with your friends and groups

Three Cheese, Caramelised Onion & Potato Pie

Learn how to do Three Cheese, Caramelised Onion & Potato Pie for your friends and family. this revenue from Three Cheese, Caramelised Onion & Potato Pie it is delicious

Make Three Cheese, Caramelised Onion & Potato Pie

Three Cheese, Caramelised Onion & Potato Pie

This stunning cheese pie is perfect for a mid-week meal and tastes absolutely scrumptious, pure comfort food at its best!

Serves 4-6

Prep time:   20-30 minutes

Cooking time: 1 hour 15 minutes

Ingredients

30g butter

2 medium onions, peeled, thinly sliced

1 tsp salt

2 tbsp caster sugar

950g potatoes, peeled, thinly sliced

140g crème fraîche

4 tbsp double cream

100g mature cheddar, grated

100g Stilton, crumbled

100g Gruyère, grated

freshly ground black pepper

1 tsp grated nutmeg

500g pre-prepared puff pastry

1 free-range egg, beaten, to glaze

Method

1.   In a large frying pan heat the butter and add the onions, salt and sugar, fry for 5-6 minutes until the onions begin to caramelize.  Remove from the pan and set aside.

2.  Meanwhile, cook the potatoes in a large pan of salted boiling water for 8 minutes, drain and then set aside.

3.  Preheat the oven to 220°C/200°C Fan/Gas Mark 7.

4.  Mix the crème fraîche, cream and cheddar in a small bowl. Mix together the Stilton and Gruyère in a separate bowl.

5.  Layer one quarter of the potatoes, a third of the onions and a third of the Stilton/Gruyère mixture in the bottom of a large pie dish. Sprinkle with a little freshly ground black pepper and grated nutmeg.

6.  Repeat, working from the outside of the pie dish into the middle to achieve a domed effect, seasoning as you go, then pour over half the cream/cheddar mixture. Repeat this step then cover the filling with the remaining potato, ensuring none of the cream mixture is visible.

7.  Roll out the pastry so it is larger than the pie dish.  Cut strips from the side of the pastry.  Brush the rim of the pie dish with egg wash and place the strips around the rim of the pie dish and cover with egg wash.  Cover the pie with the pastry, using a folk press the edges of the pie.  Use any off-cuts of pastry to decorate the pie then brush the top with the remaining egg wash. Cut a small cross in the top of the pie to let the steam escape.

8.  Place the pie in the oven and cook for 30 minutes then reduce the oven to 180°C/160°C/Gas 4 and bake the pie for another 30 minutes or until golden-brown, enjoy!

Share this recipe from Three Cheese, Caramelised Onion & Potato Pie with your friends and groups

Beef Pirozhki – Russia, Russia, Russia!

Learn how to do Beef Pirozhki – Russia, Russia, Russia! for your friends and family. this revenue from Beef Pirozhki – Russia, Russia, Russia! it is delicious

Make Beef Pirozhki – Russia, Russia, Russia!

Like most well informed, non-crazy Americans, I’m waiting for Russia to get their just desserts for interfering with our democracy; but, before we get to dessert, we need to have dinner, and that’s where these delicious beef pirozhki come in.

While not necessarily easy to make, the dough and filling are pretty simple, and the results well worth the trouble. Literally any filling will work here, but I was going for a very specific style of pirozhki, which I’ll describe as “mid-eighties, liquor store deli.” Allow me to explain.

I once worked as a bike messenger for like two days. After realizing how grueling it was, especially in hilly San Francisco, I spent my life savings ($120) to buy a friend’s scooter, which extended my career by a full 6 months. The money wasn’t great, and so for lunch I’d get a beef pirozhki from one of those sketchy delis you sometimes see in the back of big city corner stores.

They only cost two bucks, delivered a ridiculously high number of calories, and even though I knew it wasn’t the healthiest thing to eat, I grew to love the taste. So, when I decided to film this, I set out to get as close to that experience as possible. It took a few tries, but I ended up with something very similar. The only major difference is that I know for sure what meat was used.

Since you’re not trying to recapture a taste from your past, feel free to add more cheese to the filling, which will not only taste good, but also make the crumbly filling easier to work with. But, no matter what you stuff these with, I really do hope you give them a try soon. Enjoy!

Ingredients for about 15 Pirozhki, depending on the size:

For the beef filling:

1 tablespoon olive oil

1 tablespoon butter

1 large onion, finely diced

2 pound ground beef
2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
4 cloves garlic, minced
2 teaspoons dried dill
1/3 cup chicken broth or water to deglaze

1/4 cup grated sharp cheddar cheese, optional
2 tablespoons Parmesan cheese, optional

For the dough:

1 scant cup warm milk (just under a cup of milk heated to about 100 F.)

1 package active dry yeast (2 1/4 teaspoon)

2 teaspoons white sugar

1 teaspoon kosher salt

1 large egg

2 tablespoons melted butter

about 3 cups all-purpose flour, or as needed

NOTE: I’m not sure the amount of filling will match the amount of dough, but if you have extra of either, both can be frozen until next time.

Share this recipe from Beef Pirozhki – Russia, Russia, Russia! with your friends and groups

Easy Cheese Soufflés – Sorry, Béchamel

Learn how to do Easy Cheese Soufflés – Sorry, Béchamel for your friends and family. this revenue from Easy Cheese Soufflés – Sorry, Béchamel it is delicious

Make Easy Cheese Soufflés – Sorry, Béchamel

It's not often that you cut a step or two from a classic recipe, and it actually comes out better, but that's what happened with this cheese soufflé experiment. I was actually working on something I was going to call “cheesecake soufflé,” and since I was adding cream cheese to the base, I decided to skip the classic white sauce, and simply smear everything together.

Not only did this make the operation much faster, and easier, the cheese flavor seemed to be “cleaner,” and more pronounced. Ultimately, I decided not to call this a “cheesecake soufflé, since hot cheesecake just seems wrong, but also because the technique works just as well for a savory version.

You’ll want to skip the sugar, vanilla, and maybe the lemon zest, but everything else should work the same. The cream cheese works really nicely as a neutral base to incorporate the rest of the ingredients, and literally any type of grating cheese will work for the second type. I love a nice sharp, aged cheddar, but Gruyere, Gouda, and Comté would all be wonderful in this.

As I mentioned in the video, despite being a very easy recipe, you will probably have to practice a few times to lock in the perfect cooking time. Variables like the oven type, ramekin size, and batter temperature will all effect the time. Plus, you have to decide how “French” you want yours. Regardless, I really do hope you give these a try soon. Enjoy!

Ingredients for 2 Soufflés:

2 large egg yolks

2 ounces cream cheese (about a rounded 1/4 cup)

1 tablespoon white sugar

1 tablespoon all purpose flour

1/2 teaspoon vanilla extract

1 teaspoon lemon zest

1 ounce shredded cheddar cheese (about 1/3 cup unpacked)

1/4 teaspoon salt

2 large egg whites, beaten with a pinch of salt to soft peaks

butter and sugar for 2 (5.5 ounce) ramekins

- Mine baked at 400 F. for 12 minutes, but your times will vary!

Share this recipe from Easy Cheese Soufflés – Sorry, Béchamel with your friends and groups

Flaming Greek Cheese (Saganaki) – Burning For You

Learn how to do Flaming Greek Cheese (Saganaki) – Burning For You for your friends and family. this revenue from Flaming Greek Cheese (Saganaki) – Burning For You it is delicious

Make Flaming Greek Cheese (Saganaki) – Burning For You

I usually try to squeeze in one more sexy dessert video before Valentine’s Day, but instead I opted for this show-stopping, and super-savory saganaki. What it lacks in chocolate, it more than makes up in being on fire. I know what you’re probably thinking… what about a flaming chocolate dessert? Maybe next year.

In case you’re wondering, the original saganaki was not flambéed. This flaming cheese ritual was started by restaurateurs in Chicago, who were hoping a little bit of showmanship would help increase cheese appetizer sales, which it certainly did. They also made the experience interactive by encouraging customers to yell, “Opa!” as the plate was being ignited. If there’s one thing people love even more that flaming fried cheese, it’s yelling.

I really love kasseri cheese for this, since it holds its shape, crusts up nicely, and melts beautifully. I’ve also done this with a cheese called haloumi, which is tasty, but doesn’t melt at all, and for me that’s the best part. Beside those two, you can also use graviera, kefalograviera, kefalotyri, or even a firm feta cheese. No matter which cheese you use, I really do hope you give this a try soon. Enjoy!

Ingredients for 2 large portions:

4 ounce slab of kasseri cheese (about 3/8 inch thick), or other cheeses listed above

water and flour as needed

1 tablespoon olive oil

2 tablespoons brandy, room temp

1/2 lemon to squeeze over, or to taste

1 tablespoon freshly chopped Italian parsley

sliced fresh or grilled bread to serve alongside

Share this recipe from Flaming Greek Cheese (Saganaki) – Burning For You with your friends and groups

New England Clam Chowder Dip – Because Great Soups Make Even Better Dips

Learn how to do New England Clam Chowder Dip – Because Great Soups Make Even Better Dips for your friends and family. this revenue from New England Clam Chowder Dip – Because Great Soups Make Even Better Dips it is delicious

Make New England Clam Chowder Dip – Because Great Soups Make Even Better Dips

Truth be told, this New England Clam Chowder Dip is actually the first soup I’ve ever turned into a dip, but I still stand by my title. After all, what are soups, if not really thin, hot dips you eat with a spoon? 

The point is, while this may be my first soup-to-dip conversion, it’s probably not going to be my last. I’m looking at you, Mulligatawny.

I thought I was inventing something new here, but of course, like everything else, many people had already given this a go. The funny thing was, every recipe I looked at called for this to be served with sliced bread, which I thought was odd. To me, potatoes are like the second or third best ingredient in a chowder, so why not serve this with chips?

Besides that, my other big improvement was to up the bacon content. Some recipes called for as little as two slices. Two slices of bacon? What am I supposed to do with that? So, I went with three times as much, and it turned out to be a very good decision. While quite “bacon forward,” the clam flavor still came through, and all in all, this really was very chowder-like.

The only semi out-of-the-ordinary ingredient used was a spice blend called, “Old Bay.” This is not very hard to find in the big grocery stores, but just in case, here is a link to make a your own. Besides, even if you have some in the pantry, it may have been there for quite sometime, and while Old Bay works well, old, Old Bay may not, so it might not be a bad idea to make a batch anyway.  Either way, I really do hope you give this a great hot dip a try soon. Enjoy!

Ingredients for one small casserole dish:

6 slices of bacon, cut into 1/2-inch pieces

1/2 cup chopped green onions

1/3 cup diced celery

1/2 teaspoon salt, plus more if needed

1 pound cream cheese, room temp

4 ounces white cheddar

1 teaspoon Worcestershire sauce

1/2 teaspoon freshly ground black pepper

1/2 teaspoon Old Bay seasoning

2 cans (6 1/2 ounces) chopped clams, drained

2 tablespoons freshly chopped Italian parsley

pinch of cayenne for the top

potato chips to serve alongside

Share this recipe from New England Clam Chowder Dip – Because Great Soups Make Even Better Dips with your friends and groups

Philly Cheese Steak Dip – Fly Eagles, Fly

Learn how to do Philly Cheese Steak Dip – Fly Eagles, Fly for your friends and family. this revenue from Philly Cheese Steak Dip – Fly Eagles, Fly it is delicious

Make Philly Cheese Steak Dip – Fly Eagles, Fly

I was going to say this Eagles-inspired cheese steak dip would be great to serve at your Super Bowl party, but I just remembered we’re not allowed to use the term “Super Bowl” anymore, since that’s aggressively protected by the National Football League’s lawyers. So, instead of saying, Super Bowl, again, I’ll just say “Big Game.”

Regardless of what’s printed on your invitations, this easy to make hot dip would make a handsome addition to your snack table. Like all great party foods, it’s wonderful hot, warm, room temp, and, I’ve heard from a reliable source, even delicious cold. By the way, never print invitations to your Big Game party.

As I mentioned in the video, there are several approaches for preparing the steak in this. You can chop it up raw, and then brown it, or brown pieces of steak, and then chop it up, as we did here, or, if you really want to save some time, you could brown up some ground beef, which should also work pretty well in this.

For a vegetarian version, you could do this with well-browned mushrooms, which I’m guessing would be very tasty. I’ll never know for sure. Anyway, stay tuned for some kind of party food celebrating the other city in this contest, but in the meantime I really do hope you give this Philly cheese steak dip a try soon. Enjoy!

Ingredients for 24 portions of Philly Cheese Steak Dip:

1 pound top sirloin steak, cut into inch thick slices (any beef should work)

salt and freshly ground black pepper to taste

1 tablespoon olive oil

1 yellow onion, diced

1 tablespoon butter

1 1/2 to 2 cups diced peppers (use a mix of sweet, hot, and/or pickled peppers)

1 pound cream cheese, softened

8 ounces shredded provolone cheese

1/2 teaspoon Worcestershire sauce

touch of cayenne

- sliced baguette to serve alongside

Share this recipe from Philly Cheese Steak Dip – Fly Eagles, Fly with your friends and groups

The “Hot Brown” – Kentucky’s Favorite Bourbon Absorbent

Learn how to do The “Hot Brown” – Kentucky’s Favorite Bourbon Absorbent for your friends and family. this revenue from The “Hot Brown” – Kentucky’s Favorite Bourbon Absorbent it is delicious

Make The “Hot Brown” – Kentucky’s Favorite Bourbon Absorbent

As I joked about in the intro, for something to be called a “Hot Brown,” and still become so wildly popular, is a true testament to just how amazingly delicious this really is. 

Invented at the Brown Hotel in Louisville, Kentucky, to help late night partygoers keep going, this hot turkey gratin may be my all-time favorite, fork and knife sandwich.

And for something that seems so decadent, I don’t actually find it to be all that heavy of a meal. Of course, that could be the bourbon talking. I guess you could use milk instead of cream to lighten this up, but unless you’re going to start eating these several times a week, I think you should stick to the original formula.

I’m sure this would be okay with some thickly sliced turkey from the deli, but roasting your own is pretty easy, and you can use the leftovers for a few less extravagant sandwiches. Either way, I really do hope you give this Kentucky classic a try soon. Enjoy!

Ingredients for the sauce (enough for 4 small or 2 giant portions):

2 tablespoons salted butter

2 tablespoons all-purpose flour

2 cups heavy cream

1/2 cup Pecorino Romano cheese, plus more for grating on top

pinch of freshly ground nutmeg

salt, freshly ground black pepper, and cayenne to taste

For the turkey (enough for 4 portions):
1 teaspoon oil or butter to grease baking dish

2 pound boneless turkey breast

1 tablespoon kosher salt

1 teaspoon herbs de Provence, or other dried/fresh herbs of your choice

- Roast at 350 F. to an internal temp of 148 F.

For each Hot Brown:

2 pieces white bread, toasted

6 ounces roast turkey breast (3 thick slices)

3 slices of tomato

enough prepared cheese sauce to cover

grated Pecorino Romano for the top

paprika or cayenne for the top

2 slices bacon, precooked

chopped Italian parsley

- Finish under a low broiler, or in 475 F. oven until the sauce is bubbly and browned, and the bacon is cooked. To cheat, you can cook bacon crisp separately, and just top the finished dish, but I think it tastes better if you brown with the bacon on top.

Share this recipe from The “Hot Brown” – Kentucky’s Favorite Bourbon Absorbent with your friends and groups