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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Super Bowl

FOOD FUN: Football Steak

football-filet-mignon-empiresteakhouse-230sq

A football filet mignon. Photo courtesy
Empire Steak House | NYC.

 

To some, watching a football game while digging into a big, juicy steak is a slice of heaven. That’s why more than a few steak houses have big-screen TVs.

Chef Jack Sinanaj of Empire Steak House in New York City has gone one better, preparing a special Empire Super Bowl Steak: a 20-ounce filet mignon carved in the shape of a football.

And yes, you can eat your steak while watching the game on three large screen plasma TVs. There’s a “viewing party” on Super Bowl Sunday, February 2nd.

Or, you can try carving your own at home.

 

The restaurant used grill marks to add the laces. That may be a challenge for some home cooks, but if you’re good with a piping bag, you can add the laces with piped blue cheese butter or other compound butter.

  

Comments

RECIPE: Bacon-Wrapped Shrimp

Looking for “gourmet” Super Bowl fare? Try this recipe from Dietz & Watson. Just a bit of fresh basil elevates bacon-wrapped shrimp to new flavor heights.

Serve the shrimp on a platter for game-watching, with cocktails or as an appetizer or first course for dinner.

RECIPE: BACON-WRAPPED SHRIMP WITH BASIL

Ingredients For 4 Servings

  • 16 jumbo shrimp (thawed if frozen), peeled and
    deveined
  • 16 fresh basil leaves
  • 16 slices bacon
  • 16 flavorless wooden toothpicks
  • 2 cups vegetable oil
  • 12 ounces barbeque sauce
  • 4 teaspoons grated horseradish
  • 2 dashes hot pepper sauce
  • Garnish: lemon wedges, basil leaves
  •  


    Fresh basil elevates the flavor of bacon-wrapped shrimp. Photo courtesy Dietz & Watson.

     

    Preparation

    1. PREHEAT oven to 375°F and butterfly the shrimp: Make a deep slit along the back of each, but not all the way through.

    2. RINSE the shrimp and pat dry. Place one basil leaf inside the slit in each shrimp. Wrap each shrimp in a slice of bacon and secure with a toothpick.

    3. HEAT the oil over high heat to 350°F in a medium stockpot or saucepan. When hot, carefully add the shrimp, a few at a time. Deep-fry for 2 to 3 minutes, until crisp. Using a slotted spoon, remove the shrimp from the oil and place on a tray lined with paper towels to absorb any excess oil.

    4. COMBINE the barbeque sauce, horseradish and hot pepper sauce in a skillet. Add the shrimp to the sauce and heat, basting the shrimp for 5 minutes, until they are heated through. Serve on a platter garnished with lemon wedges and sprinkle with a chiffonade of basil.
     
    HOW TO MAKE A CHIFFONADE

    A chiffonade is a cut that creates long, thin strips. Stack the leaves, roll them tightly and slice perpendicular to the roll. See the photo above.

      

    Comments

    RECIPE: Asian Wings

    We like Buffalo Wings, but we’re ready for something new (even newer than these fun Deconstructed Buffalo Wings and this Buffalo Chicken Pizza).

    So we jumped on this Asian-inspired wings recipe from Chef Lorena Garcia. Plan ahead: They need to marinate overnight (and can be prepped up to three days in advance).

    RECIPE: GINGER ORANGE CHICKEN WINGS

    Ingredients For Approximately 30 Wings

  • ½ cup of orange juice
  • 3 tablespoons of fresh lemon juice
  • ¼ cup hoisin sauce
  • 1 tablespoon canola oil
  • ¼ cup sugar
  • 3 tablespoons fresh ginger, minced
  • 3 cloves garlic, minced
  • 2 pounds of chicken wings
  • 3 scallions, slivered
  • Optional plate garnish: lemon or lime wedges
  •  

    Chicken wings are given the Peking Duck treatment, with hoisin sauce and scallions.

     

    Preparation

    1. PLACE orange juice concentrate, lemon juice, hoisin sauce, sugar, canola oil, ginger and garlic in a large resalable plastic bag. Seal and shake to mix.

    2. ADD chicken wings; seal and shake to coat evenly.

    3. REFRIGERATE overnight, or up to 3 days.

    4. PREHEAT oven to 400°F. Line a large sheet pan with aluminum foil. Spread wings on foil.

    5. BAKE for 45 minutes, until brown and shiny. Transfer to serving platter, sprinkle with scallions and serve.

      

    Comments

    TIP OF THE DAY: Make An Edible Popcorn Bowl

    This serving bowl can be eaten when it’s empty. Photo courtesy Popcorn.org.

     

    If you’re planning a quiet New Year’s Eve at home, need something to bring to a party or are thinking ahead to the Super Bowl, have fun with this idea from The Popcorn Board.

    The bowl is made from popcorn, which you then fill with more popcorn—or be contrarian and fill it with chips or pretzels.

    You can use different food coloring for different holidays, themes or teams.

    RECIPE: EDIBLE POPCORN PARTY BOWL

    Ingredients

  • 10 cups popped popcorn
  • 1 1/3 cups sugar
  • 1 cup water
  • 1/3 cup light corn syrup
  • 1/2 teaspoon vinegar
  • 1/4 teaspoon salt
  • 10 drops food color, optional
  • Preparation

    1. SPRAY the inside of a large stainless steel bowl with cooking spray and similarly spray the outside of a second large stainless steel bowl; set aside. These 2 bowls will be used to form popcorn bowl at end of cooking time. (Note: If one bowl is smaller than the other, spray the outside of the smaller bowl.)

    2. SPRAY the inside of a third large bowl with cooking spray and place popped popcorn inside; set aside.

    3. STIR sugar, water, corn syrup, vinegar and salt together in a medium sauce pan. Bring mixture to a boil, cover, and boil for 3 minutes to allow steam to wash down sides of pan.

    4. REMOVE pot lid and attach candy thermometer to pan. Allow mixture to boil, without stirring, until mixture reaches 290°F. Stir in food color, if desired. Working quickly, pour syrup over popcorn and toss with a large spoon until popcorn is thoroughly coated.

    5. POUR popcorn mixture into first prepared bowl and use a spoon to push mixture evenly up onto sides of bowl. Firmly press the second prepared bowl onto popcorn to form popcorn bowl. Allow popcorn bowl to cool completely between stainless steel bowls.

    6. SERVE: Tip popcorn bowl out and place on platter. Fill with popcorn or other snacks to serve.

    Find more popcorn recipes at Popcorn.org.

      

    Comments

    RECIPE: Sausage-Stuffed Mushrooms

    Delicious with wine or cocktails. Photo
    courtesy GoodCook.com.

     

    Want a hot and hearty hors d’oeuvre with cocktails? This sausage-stuffed mushroom recipe can be made up to 48 hours in advance, then baked right before you’re ready to serve.

    Baby portabella mushroom caps are stuffed with goat cheese, sausage and dried cranberries to create these a most attractive appetizer. A perfect party starter, stuff your mushroom caps up to 48 hours before you’re ready to serve, then bake when needed!

    RECIPE: SAUSAGE STUFFED MUSHROOMS

    Ingredients For 15 Mushroom Caps

  • 4 ounces soft goat cheese
  • 1/2 cup Italian sausage, cooked
  • 1/4 cup dried cranberries
  • 1 clove garlic, finely chopped
  • 15 mushroom caps, stems removed
  • Nonstick olive oil spray
  •  

    Preparation

    1. PREHEAT oven to 400°F.

    2. COMBINE goat cheese, sausage, cranberries and garlic in a small bowl.

    4. SPOON filling into the center of each mushroom cap. Spray each mushroom with a thin layer of nonstick olive oil spray and place on a 13″ x 9″ baking sheet. Bake for 15-20 minutes, or until mushrooms are soft and goat cheese filling is golden.

    This recipe was created by Cheekykitchen works exclusively for Good Cook. Visit GoodCook.com for more delicious recipes.

    Find more recipes for in THE NIBBLE’S Appetizers & Hors d’Oeuvre Section.

      

    Comments

    RECIPE: Brie Or Goat Cheese Wontons

    If you want to whip up something special to serve with wine or cocktails, consider this French-Asian fusion treat: wontons filled with Brie or goat cheese. Crisp, crunchy wrappers filled with hot, creamy cheese, they can also be served as an appetizer.

    The recipe is from cheese importer Ile de France, which has plenty of cheese recipes on its website.

    RECIPE: CHEESE-FILLED WONTONS

    Ingredients

  • Wonton wrappers
  • Fresh goat cheese or Brie, cut into slices 1″ wide
  • Optional fillings (see below)
  • Dipping sauce (see below)
  •  


    Brie or goat cheese wontons. Photo courtesy Ile de France.

     

    Preparation

    1. PLACE squares of cheese in the middle of each wonton wrapper. Close the square wrapper diagonally, then seal the edges with a bit of moisture, pressing hard so it won’t come apart.

    2. FRY: Heat about two inches of oil in a medium sized pot. Use some sesame oil to give it an authentic, Asian flare that won’t interfere with the cheese’s natural flavors. Sesame oil is strong, so we used 1/3 sesame oil, 2/3 vegetable oil.

    3. PLACE the wontons in the heated oil for about 30 seconds or until they reach the desired crispiness.

    4. BAKE by arranging the wontons on a greased cookie sheet. Bake at 400°F until they become crisp and golden brown, about 8-10 minutes.

    5. SERVE with your favorite dipping sauce. Ile de France uses warmed sour cream flavored with a little Parmesan cheese, salt and pepper.

    TIPS TO ADD MORE FLAVORS

    You can add extra ingredients, but be sure to use less cheese so the wonton wrappers don’t burst.

  • Add any of the following on top of the cheese before wrapping: caramelized onions, chives, chutney or scallions (green onions), drained chopped spinach. Or, if using goat cheese, you can mix them together.
  • For a sweet touch, drizzle some honey on the cheese before wrapping.
  • Serve with a dip on the side: soy sauce/ginger/scallion, sweet and sour sauce or a soy/honey mustard sauce.
  •   

    Comments

    RECIPE: Avocado Potato Salad

    Avocado potato salad. Photo courtesy
    AvocadoCentral.com.

     

    Like guacamole? Like potato salad?

    Combine the two concepts in this Hass Avocado and Red Potato Salad Recipe from Avocado Central. The green accents are festive for St. Patrick’s Day, although this recipe rocks from Super Bowl Sunday through Christmas (when you can add sliced red cherry tomatoes for a red-and-green effect).

    As we showed yesterday in the Corned Beef & Cabbage Potato Salad recipe, you can add a tantalizing twist to traditional potato salad by incorporating non-traditional ingredients. If you have a favorite unusual potato salad recipe, let us know!

    Prep Time: 15 minutes
    Serves: 8

     
    AVOCADO POTATO SALAD RECIPE

    Ingredients

  • 2 pounds red potatoes, cut into 1-inch cubes
  • 1 cup mayonnaise (you can use low-fat mayonnaise)
  • 5 teaspoon cider vinegar
  • 2 teaspoon Dijon-style mustard
  • 3/4 teaspoon. ground black pepper
  • 3/4 teaspoon salt
  • 4 green onions, sliced
  • 2 large* ripe Hass avocados, seeded, peeled and chopped into 1/2-inch pieces
  •  
    *A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

     
    Preparation

    1. PLACE potatoes in a medium pan and cover with water. Bring water to a boil and cook potatoes for about 15 minutes or until just tender when pierced with a fork. Drain well and transfer to a bowl.

    2. COMBINE mayonnaise, vinegar, mustard, salt and pepper. Add dressing and green onions to potatoes and gently toss. Stir in avocados.

    3. REFRIGERATE for 4 hours or overnight to allow flavors to blend.

      

    Comments off

    TIP OF THE DAY: Low Calorie Buffalo Chicken Parfait

    America loves its chicken wings, never more than on Super Bowl Sunday: 1.2 billion chicken wings will be consumed this weekend alone, enough to circle the globe twice!

    Truth to tell, we’re not a fan of such messy finger food (we don’t do messy well). That’s why we took an immediate liking to this recipe from HungryGirl.com: Buffalo Chicken Parfaits. We’ll be eating ours neatly, with a spoon.

    Using pre-cooked chicken breasts (Hungry Girl uses Tyson Grilled & Ready), the prep time is 10 minutes, and there’s no cook time.

    For those who don’t want to give up their fried chicken, here’s an elegant, “gourmet” recipe for deconstructed buffalo wings.

    On the other end of the spectrum, there’s buffalo chicken pizza.

    BUFFALO CHICKEN PARFAIT RECIPE

    Ingredients Per Serving

  • 3 ounces grilled, diced chicken breast
  • 3 tablespoons fat-free plain Greek yogurt
  • 1/4 teaspoon ranch dressing/dip seasoning mix
  • 1/2 cup shredded lettuce
  • 1 tablespoon crumbled blue cheese
  • 2 teaspoons Buffalo-style hot sauce
  • 1/4 cup diced carrots
  • 1/4 cup diced celery
  • Garnish with the tops of the celery stalks (with the leaves)
  •  

    A low calorie, neater to eat version of buffalo wings. Photo courtesy HungryGirl.com.

     

    Preparation

    1, MIX yogurt with ranch seasoning in a medium bowl. Stir in lettuce and blue cheese.

    2. COAT the diced chicken breast with hot sauce in a medium bowl.

    3. LAYER half of each ingredient in a tall glass, sundae or parfait dish: lettuce mixture, carrots, celery and sauced chicken. Repeat layering with remaining ingredients. Serve with a spoon.

    NUTRITION: Calories 185, Total Fat 4.5 g, Protein 27 g, Carbohydrate 9 g, Sodium 924 mg, Sugars 5 g, Fiber 1.5 g.

    BUFFALO WINGS HISTORY

    Buffalo wings were invented in 1964 at the Anchor Bar in Buffalo. Co-owner Teressa Bellissimo fried the wings, covered them in her own hot sauce and served them with a side of blue cheese and celery—because that’s what she had available. Here’s the full history of buffalo wings.

    Many popular dishes, including Caesar salad and Cobb salad, were created because “that’s what was in the fridge.”

      

    Comments

    TIP OF THE DAY: Sweet & Salty Brownies, Fusion Food

    A fusion of two favorite food groups:
    brownies and salty snacks. Photo courtesy
    BellaBaker.com.

     

    The verb fuse, derived from Latin, means to combine or blend by melting together.

    Along that line, fusion food refers to the combination of widely differing ethnic or regional ingredients or techniques. Examples include French-Thai fusion cuisine, Japanese fusion sushi* and a wide variety of pizzas: Thai chicken pizza and BBQ pizza, for example.

    We love all good fusion food, but can’t name too much in the fusion baking category. Perhaps granola cookies or Rice Krispies treats count. But we knew we’d hit the jackpot with this recipe created by one of our favorite baking blogs, Bella Baker, the opus of the gifted baker Lauryn Cohen.

    The recipe fuses sweet, fudgy brownies with crunchy, salty snacks—a terrific idea that just may become part of our annual Super Bowl party fare.
     
    *The California Roll, for example, is Japanese-California fusion. Avocados did not grow in Japan.

     

    SUPER BOWL SNACK TIME BROWNIES

    Ingredients

  • 12 tablespoons unsalted butter, cut into 12 pieces
  • 6 ounces bittersweet chocolate, finely chopped
  • 1-1/4 cup sugar
  • 4 large eggs
  • 2 teaspoon pure vanilla extract
  • 1/4 tsp salt
  • 2/3 cup all purpose flour
  •  
    Ganache

  • 1/2 cup heavy cream
  • 4 ounces semi sweet chocolate, finely chopped
  • 2 tablespoon butter, room temperature, cut into 4 pieces
  •  
    Toppings

  • Potato chips
  • Thin pretzel sticks
  • Plain popcorn (not kettle corn or other flavored/sweetened corn)
  •  

    Preparation

    1. CENTER a rack in the oven and preheat the oven to 325°F. Generously butter a 9×13 glass baking pan.

    2. PLACE the butter in a microwave safe bowl and top with the chopped chocolate. Microwave for 45 seconds, then remove and stir vigorously with a whisk until the ingredients are just melted. You don’t want it to get so hot that the butter separates.

    3. MICROWAVE for another 30 seconds, if needed to melt the chocolate completely.

    4. STIR in the sugar with a whisk. Whisk in the eggs one by one. Add the vanilla extract and whisk vigorously to bring the batter together and give it a shine before gently stirring in the salt and flour; stir only until incorporated.

    5. SCRAPE the batter into the pan and smooth the top with the rubber spatula.

    6. BAKE the brownies for 30 to 33 minutes, or until the top is dull and a thin knife inserted into the center comes out clean. (The tip of the knife may be a touch streaky.)

     

    These memorable brownies may well become part of your yearly Super Bowl fare. Photo courtesy BellaBaker.com.

     

    7. TRANSFER the pan to a rack and cool to room temperature. While the brownies are cooling, make the ganache. Put chopped chocolate in a medium bowl. Bring the heavy cream to a boil. Once the heavy cream has reached boiling, pour half of it over the chopped chocolate. Let sit for 30 seconds, then gently stir chocolate and cream together with a rubber spatula in a figure eight motion.

    8. POUR the remaining heavy cream over chocolate and continue to gently stir. Add the butter, one piece at a time, until the ingredients are fully incorporated and the ganache is smooth and glossy.

    9. POUR the ganache over the brownies; smooth with a rubber spatula to completely cover the top of the brownies. While ganache is still wet, sprinkle potato chips, pretzels and popcorn on top.

    10. REFRIGERATE brownies for one hour until the ganache has set; then cut into squares.

    Find many more ideas on the Bella Baker blog.

    FIND MORE OF OUR FAVORITE BROWNIE RECIPES.

      

    Comments

    RECIPE: Make Mini Corn Dogs In A Muffin Pan

    Mini corn dogs are a comfort food treat.
    Photo and recipe courtesy
    PamperedChef.com.

     

    We know otherwise sophisticated gastronomes who go out of their way to visit hot dog joints that sell corn dogs. A corn dog is a hot dog coated in a thick layer of cornmeal batter, deep fried and served on a stick.

    While it’s not fried food on a stick, we were attracted to this mini corn dog recipe from PamperedChef.com. It’s good Super Bowl finger food.

    All you need is a box of corn muffin mix, hot dogs and a mini muffin pan.

    MINI CORN DOGS RECIPE

    Ingredients

  • 1 8.5–ounce box corn muffin mix or your own recipe (we use our own recipe, and leave out the sugar)
  • 5 hot dogs (you can substitute gourmet sausages in your favorite flavors, such as apple or spinach)
  • Nonstick cooking spray
  •  
    Preparation

    1. PREPARE the corn muffin batter according to package/recipe directions.

    2. PREHEST the oven to 375°F.

    3. SPRAY mini muffin pan with nonstick cooking spray. Divide the batter among the muffin cups.

    4. SLICE hot dogs into 1–inch pieces. Place one piece in each muffin cup.

    5. BAKE 10–12 minutes or until wooden pick in centers comes out clean. When cool enough to touch, remove corn dogs to serving plate. Serve with mustard or dip (we mix Dijon mustard with Greek yogurt).
     
    You can buy the pan at PamperedChef.com.

    CORN DOG HISTORY

    Like the hot dog (sausage) in a bun, the corn dog is an American invention, enjoyed plain or with hog dog condiments such as ketchup, mayonnaise, mustard and relish.

    Food historians note that corn dogs on sticks were around in the 1920s; patents were filed for cooking apparatuses to make them.

    Various people claim to have invented the corn dog way after then, as popularity grew in the 1930s and 1940s and corn dogs became street fare and county fair fare. But in those regionalized, pre-Internet days, research wasn’t easy, so local entrepreneurs can be forgiven for not knowing that others had been selling corn dogs for years.

    The best corn dogs are fried just before serving to get that crispy crust. Heat-and-eat frozen versions are available in supermarkets—and we’d opine that Disneyland uses frozen corn dogs (they were bland and uninteresting). Some corn dog purveyors sell these premade frozen corn dogs which have been thawed and then fried again or browned in an oven. If you care, ask before you buy from a vendor (and hope for an honest answer).

      

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