THE NIBBLE BLOG Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.



Archive for Super Bowl

SUPER BOWL: Garrett Popcorn

For Super Bowl munching, how about some Spicy CheeseCorn? The limited edition flavor from Garrett Popcorn is a welcome gift: a yummy blend of cayenne pepper and chili powder mixed with freshly melted Cheddar cheese corn.

Combine with a cold beer, and you may not care who wins or loses.

Send Spicy CheeseCorn as a gift or send some to yourself, at GarrettPopcorn.com.

You can choose from an array of tin sizes and six different tin designs, from 1 gallon to 6.5 gallons ($31 to $135). And if you don}t like things spicy, you can choose from Garrett’s other flavors:

  • Almond CaramelCrisp
  • Buttery
  • CaramelCrisp
  • Cashew CaramelCrisp
  • CheeseCorn
  •  

    spicy-cheesecorn-beauty-230

    Spicy CheeseCorn; BYOB. Photo courtesy Garrett Popcvorn.

  • Garrett Mix (sweet CaramelCrisp with savory CheeseCorn)
  • Macadamia CaramelCrisp
  • Pecan CaramelCrisp
  • Plain
  •  
    You can order single flavors or combine three flavors in one tin. Details are on the company website.

      

    Comments

    TIP OF THE DAY: Greek Layered Dip

    greek-7-layer-dip-foodnetwork-230

    This variation, from Cameron Curtis | The
    Food Network
    , uses artichoke hearts. Photo
    courtesy Food Network.

     

    How many times have you had a Mexican layered dip—a.k.a. Seven Layer Bean Dip or Seven Layer Taco Dip—a layering of chopped black olives, diced tomatos, grated Cheddar, guacamole, refried beans, sliced green onions and sour cream, served with tortilla chips?

    Sure, it’s popular. But for this year’s Super Bowl, how about a different spin: a seven layer Greek-style dip with pita chips? That’s what we’re making.

    Yo don’t need seven layers: You can choose as many or as few layers as you like. The one thing we personally insist on is layering the ingredients in a glass salad bowl, so everyone can enjoy the pretty layers before the chip-dippers get busy.

    PICK YOUR SEVEN LAYERS

    Spreads/Dips

  • Babaganoush
  • Hummus
  • Tzatziki
  •  
    Dairy

  • Feta cheese, crumbled
  • Plain Greek yogurt
  •  
    Vegetables

  • Artichoke hearts, well drained and chopped
  • Cucumbers, diced and seeded
  • Kalamata olives, chopped
  • Fresh tomatoes, chopped and seeded or sundried tomatoes, chopped
  • Red or yellow bell peppers, small dice
  • Chopped red onions or thinly sliced green onions
  •  
    Plus

  • Optional garnish: fresh dill, mint and/or parsley, snipped
  • Pita chips
  •  

    INDIVIDUAL LAYERED DIPS

    Here’s a simple recipe from Stacy’s Pita Chips. If you don’t have verrines (the small glasses in the photo), clear juice glasses or other appropriate vessels, you can buy plastic rocks cups (9 ounces).

    Ingredients

  • Hummus (you can use flavored hummus for one of the layers)
  • Tzatziki
  • Diced tomatoes (you can substitute red bell pepper when tomatoes are out of season)
  • Toppings: crumbled feta cheese, sliced black olives, minced red onion
  • Garnish: chiffonade of mint, pita chip
  •  
    Preparation

    1. PLACE a layer of hummus at the bottom of the glass, followed by a layer of tzatziki. Repeat.

     

    mini-layer-dip-stacyspitachips-230

    You can make layered dips as individual portions—a fun appetizer idea. Photo courtesy Stacy’s Pita Chips.

     

    2. ADD a layer of diced tomatoes. Top with the feta, olives, onion and mint. Crown with a pita chip.

      

    Comments

    SUPER BOWL: The “Bivalve Bowl”

    From January 26th through January 31st, the New England Patriots-Seattle Seahawks Super Bowl match-up will be preceded by a competition between bodaceous bivalves.

    The storied Grand Central Oyster Bar in the heart of Manhattan is hosting “Super Bowl XLIX Oyster Platter,” pitting two New England oysters (Katama and Wellfleet) against two Washington challengers (Discovery Bay and Skookum—note that oysters are typically named for the bodies of water where they are harvested).

    Chef Sandy Ingber has selected beverage pairings to complement the oysters: for Patriots fans, Cisco “Whales Tale” Pale Ale from Nantucket; for Seahawks fans, Washington State’s Chateau St. Michelle 2013 Dry Riesling 2013.

    If you have a supplier of fresh oysters and a talent for shucking, you can serve this gourmet fare during the game.

    If not, call the Grand Central Oyster Bar for lunch or dinner reservations: 1.212.490.6650. The eight-oyster combination is $22.35 with beverages extra.

     

    Wellfleet-Mass-230r

    Game on: Will these Wellfleet oysters from Massachusetts best the Skookums from Washington? Photo courtesy J.P.’s Shellfish.

     

      

    Comments

    TIP OF THE DAY: Pizza & Beer Flight

    pizza-beer-flight-bowery-st.com-230r

    Enjoy different beers with your pizza. Photo courtesy Delancey Hollywood.

     

    Why don’t all pizza restaurants offer a beer tasting flight?

    Delancey Hollywood has it right: a tasting of four different beers to enjoy with your pizza.

    If you can’t make it to Hollywood, create the concept at home. How about debuting it during the Super Bowl?

    Since most people don’t want to consume four entire beers with a pizza, buy plastic tumblers for shorter pours.

    The biggest challenge is what beers to offer. You can do a tasting of four different lagers or other beer types to compare brands, or mix it up: an ale, IPA, lager and stout, for example.

    We’re so into this idea, we’re going to have it for lunch today.

    Now, the second biggest challenge: What type of pizza to order?

     

      

    Comments

    FOOD FUN: Mashed Potato Stuffed Burger Recipe

    You’re used to fries or potato chips with your burger. But how about mashed potatoes?

    For some food fun, executive chef Craig (Andy) Beardslee of Hash House A Go Go in San Diego suggests a layer of Parmesan mashed potatoes between two eight-ounce burgers. This one-pound burger with mashed potatoes is not quite Paula Deen (who famously sandwiched a burger, fried egg and bacon between Krispy Kreme donuts), but it’s fun.

    About the name: It’s not really a potato-stuffed burger. It’s more of a potato-layered burger; otherwise, the potatoes would be stuffed inside the burger patties. As in recipe ingredients, in naming, strive for accuracy!

    We like onion with our burger; so when we tried this recipe, we added thinly sliced green onions (scallions) to the mashed potatoes. We also mashed the potatoes with basil oil, and on another occasion with truffle oil. Both are inspired choices, with or without the Parmesan cheese.

    RECIPE: MASHED POTATO STUFFED BURGERS

    Ingredients For 1 Serving

     

    mashed-potatoStuffed-burger-IdahoPotCom-230

    Mashed potato stuffed burger: Just in time for Super Bowl supping. Photo courtesy Idaho Potato Commission.

  • 2 8-ounce ground prime beef patties
  • 6 ounces mashed potatoes with fresh shaved Parmesan cheese, griddled
  • 2 bread and butter plank pickles
  • 2 tomato slices
  • 2 romaine lettuce leaves
  • 1 red onion slices
  • 2 applewood-smoked bacon strips
  • 1 ciabatta or sesame bun
  •  

    Preparation

    1. PLACE the mashed potatoes on a griddle in a pancake shape. Brown and turn.

    2. LAYER the lettuce, tomato, onion and pickles on bottom bun. Top with one beef patty.

    3. LAY on a mound of griddled mashed potatoes and add 2 strips cooked bacon. Top with the second beef patty, then the top half of the bun.

      

    Comments

    SUPER BOWL: Buffalo Brussels Sprouts & Buffalo Chicken Grilled Cheese Sandwiches

    Thanks to QVC for this recipe by Meredith Lawrence |Blue Jean Chef for QVC.

    “Deep-frying is not the most common way of cooking Brussels sprouts,” says Meredith, “but it’s delicious! You can alter this recipe by leaving out the breading and just deep-frying the sprouts, or by using a different type of dip, like honey-mustard or ranch, instead of the blue cheese.”

    RECIPE: BUFFALO BRUSSELS SPROUTS

    Ingredients

    For The Brussels Sprouts

  • 1 lb Brussels sprouts, trimmed and halved
  • Canola oil (for deep-frying)
  • 1/4 cup flour
  • 2 eggs, lightly beaten
  • 1/2 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  •  

    Even people who don’t like Brussels sprouts will enjoy these! Photo courtesy QVC.

     
    Buffalo Hot Sauce

  • 1/4 cup hot sauce
  • 1/4 cup butter, melted
  •  
    Blue Cheese Dip

  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 2-4 ounces blue cheese, crumbled
  • 1 clove garlic, minced
  • 1 tablespoon white wine vinegar
  • 2 tablespoon chives, chopped
  • Freshly ground black pepper
  •  


    Buffalo grilled cheese sandwich. Photo
    courtesy QVC. The recipe is below.

     

    Preparation

    1. PREPARE the Buffalo hot sauce by combining the hot sauce and butter in a small bowl; set aside.

    2. PREPARE the blue cheese dip: Combine all the ingredients in a small bowl and refrigerate until the Brussels sprouts are ready.

    3. PREPARE the Brussels sprouts: Bring a saucepan of salted water to a boil. Blanch the halved Brussels sprouts in vigorously boiling water for 2 minutes. Strain and drain well, rolling around in a clean dish towel to remove as much of the moisture as possible.

    4. FILL a straight-sided sauté pan with canola oil about 2-3 inches deep, and bring the temperature to 350°F.

    5. PLACE the flour and eggs in two separate shallow dishes. In a third shallow dish, or a zipper-sealable plastic bag, combine the breadcrumbs, Parmesan cheese, salt, and pepper. Lightly dredge the Brussels sprouts in the flour, then dip them into the egg mixture. Coat with the breadcrumb mixture.

    6. DEEP FRY the breaded Brussels sprouts in the oil until nicely browned. Remove from the pan and place on a rack or paper towel-lined plate. Allow the Brussels to cool slightly and serve immediately with the Buffalo Hot Sauce and Blue Cheese Dip.

     
    RECIPE: BUFFALO CHICKEN GRILLED CHEESE

    This recipe comes from QVC’s resident chef, David Venable. David’s tip: To make these appetizer-friendly, simply cut the sandwiches into bite-size pieces and place a toothpick into each square!.

    Ingredients

  • 8 slices French bread, sliced 1/2″ thick
  • 6 ounces cream cheese
  • 1 cup Cheddar cheese, shredded
  • 3/4 cup blue cheese, crumbled
  • 2 cups rotisserie chicken, shredded
  • 1/4 cup mayonnaise
  • 1/8 cup onion, minced
  • 1/4 cup celery, minced
  • 5 tablespoons Buffalo Wing sauce
  • Softened butter
  •  
    Preparation

    1. SPREAD the butter evenly on four slices of bread and lay each slice, buttered-side down, on a work surface lined with parchment or wax paper. Set the remaining four slices aside.

    2. WHIP the cream cheese in a mixing bowl until smooth and creamy, scraping the sides of the bowl once or twice. Add the Cheddar cheese and mix well; then fold in the blue cheese. Spread the mixture onto the plain side of each slice of bread.

    3. COMBINE the chicken, mayonnaise, onion, celery, and Buffalo Wing sauce in a new mixing bowl; toss until the chicken is evenly coated. Spread this mixture on top of the prepared bread slices and top with the remaining four slices.

    4. HEAT a large sauté pan or griddle over medium-low heat. Add the sandwiches and toast each side until golden brown, about 5-8 minutes. Serve.

      

    Comments

    SUPER BOWL RECIPE: Taco Sundae

    Wondering what to o with those banana split dishes? Make a taco sundae!

    This recipe is from Wholly Guacamole, which uses its Wholly Guacamole Classic Dip and Wholly Salsa. It takes just 20 minutes to prepare.

    RECIPE: TACO SUNDAE

    Ingredients For 4 Servings

  • 1 pound lean ground beef or turkey
  • 1 package taco seasoning mix
  • 1 cup shredded Cheddar or Mexican blend cheese
  • 1 can (16 ounces) refried beans
  • 1/4 cup sour cream
  • 1/4 cup salsa (your choice of mild, medium or hot)
  • 3 cups shredded lettuce
  • 14 ounces guacamole
  • 6 grape tomatoes, cut in half
  • Tortilla chips
  • ice cream scoop
  • Oval bowls
  •  

    Taco_Sundae-whollyguacamole-230sq

    There’s no ice cream in this sundae! Photo courtesy Wholly Guacamole.

     

    Preparation

    1. BROWN the ground meat; then add the taco seasoning, adding a little water as needed to distribute the seasoning evenly. Stir to mix well. Continue cooking another 5 minutes. Remove from heat and stir in 3/4 cup of the shredded cheese.

    2. HEAT the refried beans.

    3. COMBINE combine the sour cream with the Wholly Salsa dip in a small bowl.

    4. COVER the bottom of the dish with the shredded lettuce. Scoop the meat with the ice cream scoop, pack it with a spoon and place in the middle of the bed of lettuce.

    5. SQUEEZE the guacamole into the [cleaned] scoop, smooth with the back of a spoon or knife and place on one side of the meat. Place a scoop of beans on the other side of the meat.

    6. POUR a tablespoon of the salsa mixture over each scoop. Sprinkle with shredded cheese and place a cherry tomato on top. Serve with corn tortilla chips.

      

    Comments

    SUPER BOWL: Football Pizza

    football-pizza-due-forni-LV-230ps

    It’s easy to make “football pizza.” Photo
    courtesy Due Forni | Las Vegas.

     

    Turn pepperoni into a pigskin with this clever idea from Due Forni restaurant in Las Vegas (the restaurant’s name means “two ovens”).

    Whether you’re having pizza delivered on game day or making it yourself, it’s easy to add a football to your pizza.

  • Slice a pepperoni sausage thinly.
  • Slice mozzarella into “laces.”
  • Ten minutes before the pizza should come out of the oven, quickly remove and lay the pepperoni atop and mozzarella, as shown in the photo.
  • Return to the oven to heat the pepperoni and melt the cheese. If it’s delivery pizza, have a hot oven ready; lay down the pepperoni and cheese and heat for 10 minutes.
  •  
    Go team!

     

    MORE “FOOTBALL FOOD”

  • Football Cupcakes
  • Football Deviled Eggs: make laces with chives
  • Football Steak
  • Football Strawberries: Pipe white chocolate laces onto chocolate-covered strawberries
  •   

    Comments

    RECIPE: Tipsy Chestnut Cake ~ A Chestnut Loaf Cake

    This wintery cake combines chestnuts and red wine, and has no added fat. Contributing blogger and cookbook author Hannah Kaminsky, who developed the recipe, explains:

    “Infused with a generous pour of Cabernet from the start and doused with an additional slug of brown sugar-enriched wine syrup—soaking each nook and cranny with a strong dose of sweet red wine—this cake knows how to party.

    “Studded with large pieces of roasted chestnuts, it’s a seasonal treat perfectly for the cold winter months. Though the jubilant days of Christmas and New Year’s feel like a lifetime ago, the current series of snow days are an excellent excuse to batten down the hatches and drown your sorrows—not in a stiff drink, but a strong slice of this tender cake.”

    We also recommend it as a gourmet Super Bowl dessert.

     

    chestnut-cake-hannah-kaminsky-ps-230

    Chestnut loaf cake with no added fat. Photo © Hannah Kaminsky.

     

    If you don’t want cake for “happy hour,” enjoy it as a snack at any time of day, or for dessert with a bit of whipped cream. Don’t forget—the cake is fat free.

    “Purely by accident,” explains Hannah, “the recipe became much leaner than intended by my inadvertent omission of any added fat. So while this isn’t diet fare, it is a better-for-you cake.

    “Happily, the texture doesn’t suffer one bit without the oil. I would have never realized my mistake if not for my recipe notes. I guess it’s obvious that not all of the wine made it into the cake!”

     

    roasted-chestnuts_histomil-230

    Chestnuts roasted in a specialty chestnut
    pan. Photo courtesy Histomil.com.

     

    RECIPE: TIPSY CHESTNUT CAKE

    Ideally, prepare the cake a day in advance to allow the wine syrup to thoroughly meld with the crumb. Since you need less than 1-1/4 cups wine, you can use up leftover wine—or serve the rest of a new bottle with the cake.

    Ingredients For 8-10 Servings

  • 2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon five-spice powder (recipe below)
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (10 ounces) very coarsely chopped roasted chestnuts (fresh or canned)
  • 3/4 cup dry red wine (Such as Cabernet
    Sauvignon, Merlot or Pinot Noir)
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  •  
    For The Crimson Wine Syrup

  • 1/4 cup dark brown sugar, firmly packed
  • 1/3 cup dry red wine
  • Pinch salt
  •  
    Preparation

    1. PREHEAT oven to 325°F with rack in the center. Lightly grease and flour an 8 x 4-inch loaf pan.

    2. WHISK together the flour, sugar, five-spice powder, baking powder and soda and salt in a large bowl until thoroughly combined. Add the chopped chestnuts and toss to coat with the flour blend to prevent the pieces from sinking to the bottom of the cake. Set aside.

    3. MIX the wine, applesauce and vanilla in a separate bowl; then add to the wet goods into flour mix. Use a wide spatula to combine, stirring just enough to blend without over-mixing. It’s perfectly fine to have a few lumps remaining.

    4. TRANSFER the batter to the prepared loaf pan and smooth out the top before sliding the pan into the oven. Bake for 55-60 minutes, until deeply browned on top and a toothpick inserted into the center comes out clean. While the cake is baking…

    5. PREPARE the red wine syrup by combining the wine, brown sugar and salt in a small saucepan over medium heat. If you’’d like the wine to retain a bit of its alcoholic bite, cook just until the sugar has dissolved. Alternatively, allow it to simmer for 5-10 minutes for the alcohol to boil out.

    6. PREPARE the baked cake while it is still warm by poking it numerous times with a skewer. Go deep to allow the syrup to penetrate far into the crumb. Pour the hot syrup over the cake and let cool completely before removing from the pan. Although the cake tastes best the next day after soaking a bit, it’s quite delicious to slice and serve as soon as it’s cool.

    RECIPE: CHINESE FIVE-SPICE POWDER

    Like adobo, chili powder, curry powder, fines herbes, garam masala, herbes de provence, ras-el-hanout, togarishi, za’atar and other spice blends, ingredients and the proportion of ingredients vary based on the cook or the manufacturer. Some five-spice recipes include anise seed, black or white pepper, cardamom, galangal, ginger, licorice, mandarin peel, nutmeg and turmeric.

    Since five-spice powder is also used in other Asian cuisines and in Middle Eastern cooking, there are regional preferences as well.

    Blend together:

  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon fennel seed, toasted and ground
  • 1 teaspoon ground star anise
  • 1 teaspoon Szechuan peppercorns, toasted and ground
  •  
    Store any extra spice in an airtight jar.

      

    Comments

    RECIPE: Guacamole Canapés & Mini Iceberg Wedges

    Deconstructed guacamole. Photo courtesy
    Wholly Guacamole.

     

    First of all: What’s a canapé (can-uh-PAY)?

    It’s a type of hors d’oeuvre: a small, savory bite on a base of bread, toast or pastry. It is a finger food, eaten in one or two bites.

    Canapés are often served at cocktail parties, and in the hands of a caterer or chef they can be beautifully decorated works of edible art. Canapé is the French word for sofa. The idea is that the toppings sit on a “sofa” of bread or pastry.

    These Super Bowl snacks are much more down to earth, as befits the occasion. They’re guacamole canapés, a change of pace from the same old, same old guacamole and chips.

    Since the tomatoes and onions are separate from the mashed avocado, this is effectively “deconstructed guacamole.”

    The recipes below are courtesy Wholly Guacamole.

     
    RECIPE: GUACAMOLE CANAPÉS

    Ingredients

  • 1 baguette (French bread loaf)
  • Guacamole (use prepared chunky guacamole or make your own)
  • 1 tomato, diced
  • 1 red onion, finely chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1 lime, sliced into small, thin wedges
  • Salt and pepper to taste
  •  
    Preparation

    1. SLICE baguette into 1/2 inch slices and toast lightly. Spread approximately 2 tablespoon of guacamole on each slice.

    2. TOSS diced tomatoes with onions an cilantro. Add salt and pepper to taste.

    3. DISTRIBUTE tomato/onion mix to canapés. Top with lime slices and serve on a platter.

     

    RECIPE: MINI WEDGE SALAD

    Most people enjoy a classic wedge salad: iceberg lettuce with blue cheese dressing. Here, we turn it into finger food.

    Ingredients

  • 1 head iceberg lettuce
  • Crumbled bacon
  • Cherry tomatoes, sliced
  • Crumbled blue cheese
  • Blue cheese dressing (here’s our recipe)
  •  
    Preparation

    1. CUT lettuce into mini wedges, about 3 inches each. The objective is to pick them up by hand.

    2. TOP with bacon and tomato slices.

    3. DRIZZLE with blue cheese dressing and top with optional crumbled blue cheese. Serve on a platter.

     

    Mini iceberg wedge salad, for when you just want a taste. Photo courtesy Wholly Guacamole.

     

      

    Comments



    © Copyright 2005-2016 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.