Shredded Beef Sandwiches

Here's one more recipe suggestion, tried and true and oh so easy, for a Superbowl party. On your way home tonight (game day minus two) pick up a 3-4 lb. beef roast, any kind--bottom round or rump are fine--just get whatever is on sale. Tonight, put the roast in a crockpot with 1/2 cup of water (and nothing else) then mix up the sauce and refrigerate. Tomorrow morning (game day minus one), shred the beef, mix with the sauce, and refrigerate the whole thing overnight to blend the flavors. Game Day, reheat meat and sauce in crockpot for 3-4 hours. Put the crockpot on the coffee table with some tongs, hamburger buns (or the smaller dinner rolls) and desired toppings (if any) of pickles, raw or sauteed onions, sliced tomatoes, and mayonnaise (I like mine "straight up", no garnishes!). Fans can make their own BBQ Beef Sandwiches whenever they feel the urge.

Shredded BBQ Beef Sandwiches

For Beef
3-4 lb. beef roast, any kind, bottom round or rump work well (Last time, because it was on sale,  I used a tri-tip roast)
1/2 cup water (I suspect beer can be substituted, but I haven't tested this)

For Sauce
1/2 cup ketchup
2 tsp. chili powder
1 1/2 T. Worcestershire Sauce
2 T. vinegar
1 tsp. salt
1 T. brown sugar
1 tsp. dry mustard
1 medium onion, finely chopped, and sauteed
1/2 cup water

Place the roast in a crockpot with 1/2 cup water. Cover and cook on low for approx. 10 hours. In another bowl combine all the sauce ingredients and refrigerate overnight. Go to bed. When you get up, remove the meat from the crockpot and shred with a fork, discard any chunks of fat. Combine shredded beef with the sauce. Stir well. Refrigerate meat/sauce mixture, covered, for 24 hours or so. Return shredded meat to crockpot and cook for 3-4 hours on low. Serve on rolls* with sliced pickles, sliced tomatoes and mayonnaise (if desired). Makes approx 16 sandwiches.

*I found mini-hamburger buns at Trader Joe's.  $1.20 for a package of 8..., but at that price, you can buy regular hamburger buns and use a circle cutter to cut them down to the size you want! (The buns were plain, and a bit dry and firm, not nearly special enough to make them worth an extra trip to TJ's, but not bad enough to avoid either!)

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Crockpot Bean Dip for a Crowd

Superbowl Sunday is just on the horizon. For years, I couldn't care less. But somehow or other, I managed to raise a football crazy girl who actually anticipates and then watches football games, playoffs and bowls. So through her I am slowly warming up to the excitement of Superbowl Sunday. Not for the game. Not for the commercials, either. For the snacks!. Just like there are American food traditions around Thanksgiving, Easter, Christmas, St. Patrick's Day and Valentine's Day, there are also special Game Day foods. Being slow to this football thing, I don't have a huge repertoire of Superbowl recipes yet, but I'll share what I do have. Here's my "go to" recipe for all big parties, my Crockpot Bean Dip. I put the crockpot right on the coffee table, with a ladle and some bowls and chips right next to it.

You can control the flavor and spiciness of this dip by your choice of beans, salsa and cheese. This recipe makes enough for two football teams. If there are leftovers, they freeze and microwave well. I've also combined leftover bean dip with leftover meat and rice, wrapped it in a tortilla and called it a burrito.

Crockpot Bean Dip for a Crowd
2 (16oz.) cans refried beans
8 oz. cream cheese, cubed and then softened in the microwave
2 cups jarred salsa (24 oz. jar)
2 T. chili powder
1/2 t. cumin
4 cups grated cheese (I often use the packaged Mexican Blend)
16 oz sour cream

Mix beans, cream cheese, salsa, chili powder and cumin together in a saucepan. Heat over medium high heat until cream cheese is melted. Gradually stir in grated cheese, stir until melted. Remove pan from heat and stir in sour cream. Pour entire mixture into a crockpot and cook, covered, on high for an hour, then reduce heat to warm to serve. My kids like this on Tostitos Scoops, because you can get a lot of bean dip on your chip.

Thank you for being a fan,
Polly

Bacon Asparagus Rolls

I found this recipe on the Internet this morning. I ran out to buy some asparagus to try it...then hemmed and hawed about posting the link, the recipe, and my pictures. I wasn't sure the recipe was "all that", so I kept tasting and trying to figure it out. Post? Don't post? Bacon and Asparagus? Is that going to be a hit? Is this a GREAT recipe? Taste, think, taste some more, mmm, one more taste, maybe, let me try that again. It slowly dawned on me, I was positively addicted to these. I was guilty of over thinking the post!
This recipe is from Anamaris on her blog "Chef it Yourself".

Bacon Asparagus Rolls

For each roll you'll need:
1 slice of thick bacon (I used applewood smoked)
4 asparagus spears

Trim the bottom of the asparagus spears so all four are of equal length. Peel the lower part of the stem, optional, but no one is going to want to bite into a stringy piece of asparagus--use a potato peeler. Roll, yes, roll (with a rolling pin) the slice of bacon until it is at 50% - 75% longer than it was before you started. Gather the four asparagus spears together. Starting at the tip end, tightly wrap the bacon around all four spears. Season generously with freshly grated black pepper. Place bundle in frying pan. Cook over medium high heat, turning often, until bacon is well browned and crisp, and the asparagus is cooked. (See picture below.) Remove bundle from the pan, and slice into bite-sized pieces.(See picture above) Discard any bottom stems not covered with bacon. Each bundle will result in 3 or 4 bite-sized sushi-like pieces. Serve warm, but good at room temperature, too.

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Polly

Meatballs-on-Toast

Just what you need for the Superbowl party at the neighbors' house...a yummy, quick and easy appetizer to take with you. You'll need a pound of ground beef, a bit of onion (any kind), soy sauce, a bit of brown sugar a sliced baguette, and nothing else! These are so easy to make that your kids could prepare them while you're in the shower. Meat eaters and teenage boys will fall over themselves getting to the platter. This recipe is from "The 150 Best American Recipes".

Meatballs on Toast

1 sliced baguette (Le Boulanger has the best)
1 lb ground chuck (nothing leaner than 85/15, or this recipe won't work)
1/4 cup regular soy sauce* (don't use low sodium)
1 1/2 teaspoons dark brown sugar
4 green onions, minced (or similar quantity of sauteed onion or shallot)

Preheat oven to 450 degrees. Mix meat, soy sauce, brown sugar and onions together with your hands until the mixture resembles a fine paste. Pinch a piece of the meat mixture and press smoothly onto a baguette slice, smoothing to all edges. Continue making flat meatballs until all the meat mixture has been used up--you'll be able to make about 3 dozen. Bake for 8 or 9 minutes at 450. Serve hot.

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Polly

*My friend used a couple dashes of Yoshida's Gourmet Sauce in place of the soy sauce. I am going to try that next time.

Polly's Points This is great to have on hand for after school snacks. Keep the meat in a covered container in the refrigerator. Have the bread sliced and in another covered container. The kids can mix up a tray of these meatballs-on-toast for themselves when the get home. I always got an "awwwww mommmmm" from my son when I did this. (His highest words of thanks and appreciation!)

Banana Chocolate Chip Coffeecake

This is a kids' favorite, so perhaps I should call it a snack cake rather than a coffeecake. Anyway, I made one this morning, and it was gone in flash. Whatever you call it, it's baked in a 9 x 9 x 2 inch pan, which is supposed to yield 9 servings, but I am not sure we had nine pieces cut out of it this morning. This is a fun cake, enjoyed by most (all?), very moist, and requires no special ingredient other than ripe bananas and a few chocolate chips.

Banana Chocolate Chip Coffeecake

3/4 to 1 cup chocolate chips
2/3 cup light brown sugar
1/2 cup chopped walnuts (optional)
1 T. cinnamon
1 1/2 cups flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
1/2 cup butter, at room temperature
1 large egg
1 1/3 cup mashed very ripe bananas (about 3 large)
3 T. buttermilk (could sub yogurt or even sour cream or milk with 1 tsp. vinegar added)

Preheat oven to 350 degrees. Butter and flour, or spray with Pam, a 9 x 9 x 2 inch baking pan. In a small bowl stir together chocolate chips, brown sugar, walnuts, and cinnamon. Set aside. In another bowl whisk together flour, baking powder, baking soda, and salt. With an electric mixer cream butter and sugar together until light and fluffy, about 5 minutes. Add in egg and beat until combined. Stir in mashed banana and buttermilk. Stir in flour mixture and combine well. Pour half of batter into prepared pan. Top with half of the chocolate chip mixture. Repeat with remaining batter and remaining topping. Place in preheated 350 degree oven and bake for 45 minutes. Cool in pan on rack. Serve warm.

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Polly

Lemon-Poppy Seed Bread

"Bread" isn't quite the right word for this. Yes, the batter is baked in loaf pans, but it has a finer texture than a quick bread, it's really more of a cake, a cake that doesn't need frosting. I like the strong lemon flavor of this bread and the slight crunch and the appealing look of the poppy seeds. I served cubes of this bread to dip in the chocolate fondue, but was also very pleased to have it on hand to serve to a friend who stopped by for a cup of tea and some girl-talk. The rest of the bread was devoured for breakfast. The loaves stayed moist for as long as it took us to eat (about 4 days). If you have a lemon tree, or a neighbor with a lemon tree, you'll be pleased to know this bread is made with three large lemons. I usually bake 4 mini loaves (because I have a wonderful 4 loaf pan), but the original recipe specified baking in 2 9 x 5 loaf pans (one for you and one for the neighbor with the lemon tree). If desired extra loaves can be wrapped in foil and frozen for up to a month.

Lemon Poppy Seed Bread

3 large lemons (you'll need the zest and the juice)
3/4 cup butter, room temperature
2 1/2 cups sugar (divided use)
4 eggs at room temperature
3 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 cup milk (or buttermilk or sour milk)
1/4 cup sour cream (can substitute yogurt)
3 T. poppy seeds

Preheat oven to 375 degrees. Prepare two 9 x 5 x 3 inch loaf pans, or 4 mini loaf pans by buttering and flouring or by spraying with Pam for Baking. Finely grate the zest from the lemons. You'll need 3 T. Squeeze the lemons for their juice. You'll need 1/2 cup plus 1T. Set the lemon juice aside. With an electric mixer cream the butter with 2 cups of the sugar and all the lemon zest until light and fluffy, about 5 minutes. Meanwhile, mix flour, salt and baking powder together in another bowl, and the milk and the sour cream or yogurt in a third bowl. Add the eggs into the butter-sugar mixture, one at a time, beating well after each addition. Reduce mixer speed to low. Beat in one-third of flour mixture, then one-half of milk mixture, then one-third of flour, then one-half of milk mixture, then one-third of flour mixture, beating until just combined after each addition. Gently stir in poppy seeds and one tablespoon of the freshly squeezed lemon juice. Evenly divide batter between prepared loaf pans. Bake in preheated 375 degree oven for about 60 minutes (45 minutes for mini-loaves). While loaves are baking, combine reserved 1/2 cup lemon juice with remaining 1/2 cup sugar, stirring until combined. Remove pan from oven and immediately brush top with lemon mixture. Let loaves cool in rack in pans for 15 minutes, then removed from pans. Pierce loaves all over one side with long skewer, brush with lemon mixture. Repeat on all sides, and top and bottom, until all lemon mixture has been used. Cool loaves completely. Wrap in waxed paper and store in airtight container at room temperature.

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Polly

Peanut Butter Cookies

This recipe has been around for ages, I'm sure you've heard of it. It's been billed as "World's Best Peanut Butter Cookie". The ingredients are: peanut butter, egg, sugar, no flour. The cookies taste to me, and although the texture is much crisper, sort of like the inside of a Reese's Peanut Butter Cup. I really want to dunk the bottoms in chocolate, and if I had any left, I would. This recipe is from the cookbook I've started cooking my way through, "The 150 Best American Recipes". The original recipe did not call for salt, but I added 1/2 tsp. as suggested by the note in the cookbook. I made mini-versions of these last night to dunk in the chocolate fondue. Delicious. My friend made four large cookies from this dough and used it as a base for killer "Tin Roof Sundaes"--Peanut butter cookie, vanilla ice-cream, hot fudge sauce, salted peanuts, whipped cream. Delicious. You don't need to do anything special with them though, these cookies are delicious, just as they are.

Peanut Butter Cookies

1 cup creamy peanut butter
1 cup sugar
1 egg
1 tsp. baking soda
1/2 tsp. salt (optional)

Preheat oven to 350 degrees. Grease two cookie sheets or line with parchment paper. With an electric mixer beat peanut butter and sugar until well combined. Lightly beat the egg and then add into peanut butter-sugar mixture along with the baking soda and optional salt. Roll approximate teaspoonsful of dough into balls and place on prepared cookie sheet 1 inch apart. Flatten the balls with two presses of a fork, making the traditional peanut butter cookie crosshatch pattern (See the first picture) or flatten the balls with the heel of your hand and press a whole roasted salted peanut in the middle-in the style of a Chinese Almond Cookie (see the second picture). Bake the cookies, one sheet at a time, until puffed and a pale golden color, about 10 minutes. Let cool on baking sheet for 2 minutes and then remove to wire rack to cool completely. Store in airtight container for up to 5 days. Makes about 4 dozen smallish cookies.

The perils of food photography!

Chocolate Fondue

Chocolate! Valentine's Day is only two weeks away. Here's a fabulous dessert suggestion. Start now collecting fondue pots, dippers, and toppers so you don't get stressed out at the last minute. This fondue is rich, dark, silky smooth, and delicious. This is not melted chocolate chips with a bit of shortening fondue, no, no, no, no, no! It's high quality chopped chocolate and cocoa powder, whipping cream, and sugar. You'll need a candy thermometer-don't stress-the thermometer is a helpful tool for getting the dipping texture right. For me, the hardest part of this undertaking was figuring out how to get ten individual fondue pots for my dinner guests last night. I thought I would use individual butter warmers, but after countless shopping trips I couldn't find any (I've seen lots of them in the stores previously, but of course I didn't need them then), but even if I did find some, I probably wouldn't have been able to afford ten of them. Sooooo....I ended up crafting my own pots out of small glass candle holders, tea lights, metal triangles, and ramekins...but they were a bit precarious (if you have any ideas to better my design, please let me know). With it getting closer to Valentine's Day perhaps butter warmers or individual fondue pots will be easier to find BUT, if you don't have a fondue pot-individual or otherwise-make the fondue anyway, the sauce can be kept warm in a crockpot, and your guest can put little puddles of chocolate sauce on their plate to dip their goodies in.


Chocolate Fondue

1 cup Scharffen Berger or Valrohna cocoa powder
1 1/4 cup bottled water
1 1/2 cup sugar
1/4 cup corn syrup
1/2 cup plus 5 T. heavy cream
5 oz. Scharffen Berger 62% semi-sweet chocolate, chopped

Place the water, sugar, and corn syrup in a saucepan and bring to boil, reduce heat to simmer, and clip a candy thermometer on the side of the pan.. Allow to mixture to simmer for 15 to 20 minutes, or until it reaches 220 degrees on the candy thermometer. Remove pan from heat. Whisk in cocoa powder, and keep whisking until mixture is smooth. Return pan to medium heat and bring back to 215-220 degrees. Remove candy thermometer-be careful, it's hot-and then add heavy cream. Bring mixture to a boil and then simmer for 5 minutes. Remove pan from heat and stir in chopped chocolate, keep stirring until mixture is smooth. Pour into fondue pots or crockpot to keep warm and serve.


These are the dippers I used: cubes of Lemon-Poppyseed Tea Cake, Mini Peanut Butter Cookies, Mini Rice Krispy Treats, homemade vanilla and peppermint marshmallows, cubed Croissant; dried apricots, plums, and pineapple wedges: fresh strawberres, banana and pear slices; and mini scoops of Vietnamese Coffee Ice-cream. (Not all are pictured, I had to recreate this morning from leftovers!)


These are the toppers I used: toasted coconut, crushed pretzels, chopped peanuts, rainbow sprinkles (would have liked to have had grated white chocolate and chopped mint chocolate, too).


More good news...1). this sauce can be made ahead and reheated either on top of the stove or in the microwave. 2). I successfully doubled this recipe (for 10) and have plenty of leftovers. 3). Leftover sauce freezes well!

Thanks for being a fan,
Polly

Vanilla & Peppermint Marshmallows

Today I was transported back to my childhood when it was just fun to play in the kitchen. The mess was fun. The creation was fun. If the product was edible, it was magic! I made magic today (along with a big mess). I made marshmallows! It wasn't hard, just different. And the product, magic! NOW I know why marshmallows are put on top of a cup of hot chocolate. REAL marshmallows transform hot chocolate into a creamy cup of heaven. Dump the processed imitators, what are they doing on a cup of hot chocolate anyway?

You will need a heavy duty stand mixer and a candy thermometer to make this recipe successfully. Also not that marshmallows need to cure overnight before using. You're going to love these! Honest. Have fun in your kitchen today. Make magic!

The original recipe was based on one from Ina Garten, but was modified using the input from many other food blogs. This is the exact recipe and exact method I used.


Vanilla or Mint Marshmallows

3 pkgs. unflavored gelatin
1 cup cold water, divided use
1 1/2 cups sugar
1 cup light corn syrup
1/4 tsp. Kosher salt
1 T. vanilla OR peppermint extract (I assume any other extract would be OK too...lemon, raspberry?!)
red or green food coloring (optional, but good to use if you are making mint marshmallows...use yellow for lemon marshmallows, etc)
Lots of powdered sugar (a pound box or so...this does NOT get beaten into the marshmallows...it keeps the marshmallows from sticking to the pan, and then from sticking to each other)

Cover the bottom of a 13 x 9 x 2 inch pan with a layer of powdered sugar. You should not be able to see the bottom of the pan. Using your fingers, also dust the side of the pan with the powdered sugar. Combine gelatin and 1/2 cup of the water in the bowl of an electric mixer fitted with a whisk attachment. Let this sit, at least 15 minutes, while until the next step is completed. Combine sugar, corn syrup, salt, and remaining 1/2 cup water in a small saucepan over medium heat until sugar dissolves, stirring gently. Take the spoon away from the pan, raise the heat to high and boil, without stirring, until syrup reaches 244 degrees (soft ball stage). Remove syrup from heat. Be careful. Put the mixer on low speed (gelatin is still in the bowl), and slowly pour the sugar syrup over the gelatin. When the mix is cool enough and thick enough not to splatter, turn the speed up to high and whip on the highest speed for 15 minutes. Add the chosen extract, beat well to combine. Add the food coloring, if using, and beat just to swirl. Here comes the hard part. With a sturdy spatula or spoon that has been dredged in powdered sugar, scoop all the marshmallow batter into the prepared pan. Wet your hands. With wet hands, press and smooth the batter to fill the pan. Smooth the top of the batter with your wet hands, and then pour a generous layer of powdered sugar over the marshmallow batter. Allow batter to dry and cure, sitting on the counter, uncovered, overnight. Run a spatula along the sides of the pan. Remove the marshmallow slab to a cutting board. Dip knife in powdered sugar in the bottom of the pan. Cut marshmallows into squares of desired size, recoating knife with powdered sugar as needed. Roll each cut side of marshmallow in the powdered sugar. Store marshmallows covered at room temperature. Marshmallows for plain eating are good for at least a week. Marshmallows for hot chocolate last far longer (since a bit of drying out is hardly noticeable).

Thanks for being a fan,
Polly

Orange Glazed Salmon

I make no secret of it. I like sweet. Ohhh, that's not quite true...I love sweet. Salty and umami are good, but a distant second. Sour, third...and I don't think bitter is anywhere on my map. That being said, here's my favorite recipe for broiled salmon. It's on the sweet side, see all that delicious caramelization in the picture? This can be made on a weekday, and I can guarantee it can be on your plate faster than a visit to the take out window (if you have a salmon fillet on hand). The rest of the ingredients are staples in most kitchens (everyone has coriander and cumin, right?). Marinate the fillet in orange juice for 10 minutes. Use this time to mix up the rub and preheat the broiler. Broil the marinated and rubbed salmon for 8 minutes. Dinner! See how fast that was? I love making this when I am home alone, it's so easy, so fast, and so elegant. The rub can easily be halved, and it's not expensive (so throwing out unused rub doesn't feel like a sin). If you like spicy-sweet, add some cayenne pepper.

Orange Glazed Salmon

1 orange
4 six ounce salmon fillets
4 - 6 tsp. brown sugar
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. paprika
1/4 tsp. ground coriander
1/4 tsp. black pepper (or cayenne if you like sweet-spicy rubs)
1/2 tsp. Kosher or sea salt (or 1/4 tsp table salt)

Grate the zest from the orange (a microplane is best for this), and then juice the orange. Marinate the salmon in the freshly squeeze orange juice for about 10 minutes. Meanwhile, preheat the broiler and combine the orange zest with the brown sugar, chili powder, cumin, paprika, coriander, salt, and pepper. Remove salmon from orange juice. Rub with approx 2 tsp of orange-spice blend. Place salmon on the broiler pan, rub side up. Broil for 8 minutes or until salmon is cooked.

Thank you for being a fan,
Polly