Blackberry Turkey Meatballs

Blackberry Turkey Meatballs 
Makes about 18 meatballs
[printable recipe]

Ingredients:

For blackberry barbecue sauce:
12 ounces (about 4 cups) fresh or frozen blackberries
2 tablespoons butter
1 small yellow onion, finely chopped
1 jalapeño pepper, finely chopped
1 medium clove garlic, minced
2 teaspoons fresh thyme, chopped
4 tablespoons apple cider vinegar
2 tablespoons blackstrap molasses
a generous 2 tablespoons brown sugar
2 tablespoons prepared mustard
½ cup ketchup
½ teaspoon salt

For meatballs:
3 tablespoons butter
1 large egg
½ cup bread crumbs
¼ cup grated Parmesan cheese
¼ cup chopped parsley
2 medium cloves garlic, minced
¼ cup shallot, minced
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 pound ground turkey

Directions:
To make blackberry barbecue sauce:
Puree the blackberries in a food processor or blender until finely blended. Set aside.

Melt the butter in a medium saucepan. Add onions and jalapeño and cook over medium heat until the onions have softened and are beginning to brown. Add garlic and thyme and continue to cook for approximately one minute. Add blackberries and allow the mixture to simmer for approximately ten minutes.

Add remaining ingredients, bring to a boil, and simmer for ten more minutes. Stir in salt. Remove from heat and strain through a fine mesh strainer to remove seeds. Allow to cool if not using right away. Can be made ahead. Will keep for 2-3 weeks in the refrigerator

To make the meatballs:
Place egg into a large bowl and beat until blended. Add bread crumbs, Parmesan, parsley, garlic, shallot, salt and pepper. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet.

Heat the butter in a heavy large frying pan over medium-high heat. When foam dissipates, add the meatballs and saute until browned on all sides, about 5-7 minutes. Turn off heat. Transfer the meatballs to a plate. Wipe out excess oil. Return all the meatballs to the pan and ladle 2-3 cups of the barbeque sauce over the top. Turn the heat to medium-low and simmer, stirring occasionally, until the sauce thickens slightly and the meatballs are cooked through, about 20 minutes.

Additional barbeque sauce is great on grilled chicken, pork, or ribs.

BURP!

Easy Salami Stuffed Jalapeno Peppers

Easy Stuffed Jalapeno Peppers [printable recipe]

Serves 4-6

Ingredients
10 large jalapeno peppers
4 ounces cream cheese
6 ounces Monterey Jack cheese, grated (about 1 ½ cups)
2 ounces Bolzano Pitzotl salami, finely chopped (substitute pepperoni, if needed)

Directions
Preheat oven to 375 degrees.

Slice peppers in half lengthwise. Scrape out seeds and membranes with a small spoon.

Mix together cream cheese, Monterey Jack cheese and salami. Fill the jalapeno halves with the cheese mixture.

Arrange the filled peppers on a foil-lined baking sheet and bake for 15-20 minutes, or until the cheese is melted and bubbly, and the peppers are cooked.

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Baked Chicken Taquitos

Baked ChickenTaquitos

Makes 20 taquitos

[printable recipe]

Ingredients:
3 cups cooked shredded (or chopped) chicken – about 2 large breasts
5 tablespoons butter, divided
1 medium onion, diced
2 chipotle chiles en adobo, minced
1 ½ teaspoons cumin
3 tablespoons fresh cilantro, chopped
8 ounces Monterey Jack cheese, shredded
20 small corn tortillas

Directions:
Preheat oven to 400 degrees.

Place cooked chicken into a medium bowl. Set aside. Melt 1 tablespoon butter in a small frying pan over medium heat.  Add onions and sauté until tender.  Stir in minced chipotle peppers and cumin.  Add to chicken, along with chopped cilantro and grated cheese. Mix to combine.

Melt remaining 4 tablespoons butter in a small saucepan. Set aside. Line 2 baking sheets with a silpat or parchment paper and brush lightly with butter.

To make taquitos: Heat griddle or nonstick pan over medium heat. Place one tortilla on the pan , turning until pliable. Remove the tortilla to a clean work surface. Add about 3 tablespoons of filling to the bottom third of each warmed tortilla and roll it away from you into a tight cigar. Place the taquito on the baking sheet, seam side down. Repeat with remaining tortillas and filling, leaving ample space between the taquitos to allow for the tortillas to crisp.

Brush taquitos with melted butter, and bake for 20-25 minutes, or until they are browned and crispy.  Cool slightly before serving.

Serve with guacamole, salsa, and sour cream.

 ©BURP!

Beer Cheese Spread

BeerCheese Spread

Makes about 2 cups

[printable recipe]

Ingredients:

• 8 oz cream cheese
• 2 tablespoons butter, softened
• 2 teaspoons Dijon mustard
• 2 ½ cups shredded Swiss (or other Alpine style) cheese
• 3 ounces Porter or full-bodied brown ale like Abita TurboDog (about 5 tablespoons)
• 3 strips cooked bacon, crumbled, plus additional for garnish

Directions:

Combine the cream cheese, butter, mustard, Swiss, and cream in a food processor. Process for 30 seconds or until well mixed.  Add the beer and continue processing until very smooth. Pulse in the bacon just until incorporated.

Spread is best if made at least one day ahead.  It can be stored in an air-tight container in the refrigerator up to 5 days. Remove from refrigerator an hour before serving.  Garnish with remaining crumbled bacon.

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Red Wine Blue Cheese Ball

Red Wine Blue Cheese Ball
Makes one 1-pound cheese ball
[printable recipe]

Ingredients:

1 cup red wine
1 medium shallot, minced
4 tablespoons unsalted butter, softened
2 ounces (1/3 cup) Blue Cheese, crumbled
8 ounces cream cheese, softened
Kosher salt and freshly ground black pepper, to taste
1/3 cup fresh parsley, minced

Directions:

Combine red wine and minced shallots in 1-quart saucepan; bring to boil over high heat. Boil until reduced to 1 1/2 tablespoons, about 12 minutes. Allow mixture to cool.

Add cooled wine to softened butter, Blue Cheese and cream cheese, season with salt and pepper. Cream with electric mixer, or stir with fork, until well combined.

Turn cheese mixture out onto piece of plastic wrap, and from into ball shape, twisting top of wrap to seal. Place in small bowl and refrigerate until firm, at least 2 hours, or preferably overnight.

Unwrap chilled cheese ball and roll in minced parsley to cover. Place on platter and allow to rest at room temperature about 30 minutes before serving. Great served with fresh vegetables or crackers.

All content © 2013 Burp!  www.eatatburp.com

Canned Roasted Red Pepper Spread

Roasted Red Pepper Spread
adapted from Ball Complete Book of Home Preserving (edited by Judy Kingry and Lauren Devine)
makes about 9 8 ounce jars
[printable recipe]

Ingredients:

• 6 lb red bell peppers
• 1 lb Italian plum tomatoes, halved
• 2 large cloves garlic, unpeeled
• 1 small onion
• 1/2 cup red wine vinegar
• 2 tablespoons chopped fresh basil
• 1 tablespoon granulated sugar
• 1 teaspoon salt

Instructions:
Heat charcoal grill until very hot. Grill red peppers until blistered and charred on the outside. Remove from grill and place in a large bowl with a cover. Allow to rest for 10-15 minutes or until just cool enough to handle. Then peel and seed peppers, setting aside the peppers until needed.

Under a broiler, garlic and onion, turning to roast all sides until blackened in spots and beginning to soften. Allow to cool. Peel papery skins from both garlic and onion.  Roughly chop.

Likewise, place tomato halves cut-side-down on a baking sheet and broil until skins are blistered and charred.  Allow tomatoes to cool slightly, and then slip skins off and discard.

Working in batches, place peppers, tomatoes, onion and garlic in a food processor and puree until smooth.

Prepare canner, jars, and lids.

In a large stainless steel saucepan combine puree, vinegar, basil, sugar and salt. Bring to a boil over medium-high heat, stirring frequently to prevent sticking. Reduce heat and boil gently until mixture thickens and mounds on a spoon, about 20 minutes.

Ladle hot spread into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if needed, by adding hot spread.  Wipe rims, center lids on jars, and screw bands down until resistance is met. Then increase to fingertip tight.  Place jars in canner, bring water to a boil, and process for 10 minutes.  Remove canner lid. Wait 5 minutes before removing jars.

Cool and store.

©BURP! Where Food Happens

Grilled Eggplant with Buttery Herbed Breadcrumbs

Grilled Eggplant with Buttery Herbed Breadcrumbs
[printable recipe]

• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 small clove garlic, minced
• 3 tablespoons flat leaf parsley, chopped
• 1 tablespoon fresh rosemary, chopped
• 2 teaspoons capers, rinsed and drained
• 1 anchovy filet, finely chopped - optional
• ½ cup dried bread crumbs
• 2 tablespoons butter, melted
• Kosher or sea salt, to taste
• 1 large Globe eggplant, sliced into 1/3 inch thick rounds
• ¼ cup melted butter
• Kosher or sea salt

Combine the garlic, lemon juice, lemon zest and a pinch of salt in a small bowl. Let sit for at least 10 minutes and up to 2 hours.

Combine the remaining melted butter with the herbs, capers, anchovy and bread crumbs in a medium bowl. Mix well, ensuring that all the bread crumbs are well coated with the butter and herb mixture. Set aside until ready to serve.

Grill the eggplant: Prepare a medium-high fire on your gas or charcoal grill. Brush both sides of the eggplant slices with butter and season with salt. Grill (covered on a gas grill; uncovered on a charcoal grill) over indirect heat until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well-marked on the second sides, 3 to 4 minutes more.

Just before serving, combine the lemon garlic mixture with the herbed bread crumb mixture. Season to taste with additional salt and/or lemon juice.

Spoon the seasoned bread crumbs atop the grilled eggplant slices or serve alongside. Can be served warm or at room temperature. For a lovely summer salad, layer eggplant with thin slices of fresh mozzarella and tomato and spoon bread crumbs on top.

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Wonton Crisps Four Ways

Wonton Crisps
Serves: 4
[printable recipe]

Ingredients:

• 24 wonton wrappers, sliced in half diagonally to form triangles
• 2 tablespoons salted butter, melted and slightly cooled

Choice of toppings:

• CHEESY CRISPS: ¼ cup grated Parmesan or Romano cheese
• CINNAMON SUGAR CRISPS: 2 tablespoons sugar mixed with 2 teaspoons cinnamon
• SESAME CRISPS:  3 tablespoons sesame seeds
• SMOKY CRISPS:  2 tablespoons smoked paprika

Directions:
Preheat oven to 400 degrees F.

Line baking sheet with parchment paper, a silpat, or nonstick foil. Lay wonton wrappers on baking sheet in one layer. Brush lightly with butter and top with seasonings of your choice. 

Bake for 10-12 minutes, or until the wontons have crisped and turned a lovely golden brown.  Allow to cool on the baking sheet, then serve.

Crisps will keep for 3-4 days in an airtight container.

©BURP! Where Food Happens

Sweet and Spicy Butter Roasted Chickpeas

Sweet and Spicy ButterRoasted Chickpeas

Makes about 1 ½ cups, but this recipe can be easily doubled or tripled

[printable recipe]

Ingredients:
2 (14 oz) cans chickpeas (garbanzo beans)
2 tablespoons unsalted butter, melted
1 teaspoon kosher salt

2 tablespoons sugar
2 teaspoons five spice powder
2 tablespoons honey

Directions:
Preheat oven to 350 degrees F.

Drain the chickpeas and rinse well, patting gently with a paper or lint-free towel to remove excess water and stray bean skins, if desired. Toss dry chickpeas with melted butter, salt, sugar, and five spice powder and arrange them in a single layer on a baking sheet.

Roast for 40 minutes to an hour, shaking the pan and testing occasionally, until chickpeas are crisp and golden, and no longer soft in the middle.

Place hot, roasted chickpeas in a small bowl and coat evenly with honey. Spread chickpeas back out on baking sheet and allow them to dry.

Store in an airtight container at room temperature.

©BURP! Where Food Happens

Truffle Butter Popcorn with Parmesan and Rosemary

Truffle Butter Popcorn with Parmesan and Rosemary
Servings: 4

[printable recipe]

Ingredients
1/3 cup popping corn
3 tablespoons coconut oil
2 tablespoons truffle butter*, melted
2 teaspoons chopped fresh rosemary
Finely grated parmesan cheese, to taste

Directions:
Melt coconut oil in the bottom of a heavy 4 quart saucepan with a lid.  Add popcorn, swirling to coat with oil.  Cover pan and shake gently over medium high heat, allowing steam to escape from popping kernels. Remove pan from heat when popping slows, and pour popped kernels into a large bowl.   Toss with melted truffle butter, rosemary, and parmesan cheese.

Truffle Butter*

1 pound good quality sweet cream butter
1 small black truffle

Start with room temperature butter and a medium sized mixing bowl.  Place the butter into the bowl and grate the truffle over the top.  Grab your favorite rubber spatula and cream butter and truffles together until thoroughly combined.

Divide truffle butter into realistically sized portions, and wrap first in waxed paper, then in plastic wrap.  Place your portioned butter into a freezer safe Ziploc bag, and store in the freezer where it should last for at least six months.

©BURP! Where Food Happens

Crispy Wonton Cup Appetizers

Crispy Wonton Cups

[printable recipe]

24 wonton wrappers

Preheat oven to 350 degrees F.
Nestle one wonton wrapper into each of the 12 cups of a mini muffin pan (a regular sized muffin pan also works for larger "2-bite" appetizers).  Bake the cups in the oven for 8-10 minutes.

Wonton Cups with Pulled Pork & Jalapenos

12 baked wonton cups

1/2 cup pulled pork, warmed
1/4 cup candied jalapeno peppers

Italian parsley leaves for garnish

Fill each baked wonton cup with a teaspoon of pulled pork.  Top with a slice or two of jalapeno and garnish with a small sprig of parsley.

Wonton Cups with Goat Cheese and Dried Cherries

12 baked wonton cups, cooled
3 ounces goat cheese, at room temperature
1/4 cup dried tart cherries
2 tablespoons sliced almonds

Place a dollop of goat cheese in each wonton cup.  Top with 2-3 dried cherries and a sprinkle of chopped almonds.  

Wonton Cups with Bacon & Maple Ricotta

12 baked wonton cups, cooled
3 ounces ricotta cheese, mixed with 1 T (or more) maple syrup
1/4 cup crumbled bacon
1 large sprig rosemary

Place a dollop of the maple ricotta cheese in each wonton cup.  Top with a sprinkling of crumbled bacon and garnish with a rosemary leaf.

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Sour Cherry Chutney with Rosemary

Sour Cherry Chutney with Rosemary
 [printable recipe]


2 cups unsweetened dried Cherryland’s Best Door County sour cherries (if using sweetened
cherries, see instructions for reducing sugar used)
1 cup chopped red onion
3/4 cup apple cider vinegar
3/4 cup sugar (if using sweetened cherries, reduce sugar to 1/3 cup)
3 tsp chopped fresh rosemary
1 inch finger of peeled fresh ginger,grated
¼ tsp cayenne pepper
Generous pinch kosher salt

Combine all ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Uncover; increase heat to medium. Continue to simmer for 10-15 minutes or until most of liquid evaporates. Cool completely.

Spoon cooled chutney into a jar (or other non-reactive container). Chutney will keep in the refrigerator for up to 3 weeks. Serve alongside cheese, on bread or crackers, or with roasted or grilled meats.

 

©BURP! Where Food Happens

Strawberry Salsa

Strawberry Salsa
(printable recipe)
Makes about 1 1/2 cups

1 cup chopped strawberries
3 T chopped scallions
1 jalapeno pepper, minced
2 T chopped cilantro
1 T fresh lime juice
pinch of salt

Combine ingredients in a medium bowl. Stir to combine.

Wisconsin Cranberry Salsa

Wisconsin Cranberry Salsa

1 12 oz bag fresh or frozen cranberries

1 naval orange (preferably organic), stem ends removed

½ cup sugar OR  1/3 cup agave nectar

6 scallions, trimmed and cut into 3 inch lengths

2 jalapeno peppers, stems removed (seeded, if desired)

1 cup cilantro, leaves and stems, roughly chopped

Juice of one lime
Pinch of salt

Chop orange (skin and all) into pieces.  Remove any errant seeds.

Place orange pieces into the bowl of your food processor, fitted with a medium blade.  Process until finely chopped. Place into a large bowl.

Place cranberries, scallions, sugar, jalapeno, and cilantro into food processor bowl. Pulse until cranberries are chopped and all ingredients are incorporated.

Mix cranberry mixture with oranges.  Toss with lime juice and salt. Allow to sit at room temperature for at least ½ hour before serving.

Keeps for up to 1 week in the refrigerator.

 

©BURP! Where Food Happens

Chocolate Peanut Butter Bacon Panini

Peanut butter and chocolate pair up with bacon in this fun little panino.  You can substitute chocolate chips for the Tagalon cookies if you don't happen to have any on hand.

Chocolate Peanut Butter Bacon Panini
makes 6 little sammiches

For caramelized bananas:
3 "nearly ripe" bananas (they should still be slightly green at the tips), sliced on the bias
3 T butter, divided 
1/3 cup brown sugar
1/4 tsp cinnamon
pinch of salt

For sandwiches:
12 slices French bread
36 slices banana
12 slices cooked bacon
6 T peanut butter
9 Tagalong Girl Scout cookies -- 6 whole, 3 chopped in half (or a handful of chocolate chips)

To make caramelized bananas:
Melt 2 tablespoons butter in a large frying pan over medium-high heat. When foam subsides, add bananas, arranging them so that as many bananas as possible are lying flat on the pan.  Allow to cook undisturbed for 2 minutes, or until bananas begin to brown.  Flip bananas and sprinkle with brown sugar, cinnamon, salt, and remaining butter.  Cook for an additional minute or two, stirring to coat the bananas with the butter-sugar mixture.  Remove from heat and set aside to cool.

To compose sandwiches:
Spread 6 slices of French bread with peanut butter.  Press one and one half of the cookies (or a few chocolate chips) into each slice. Add bacon, along with about 3 slices of banana. Top with remaining slices of French bread.

Grill sandwiches on a hot griddle or in a panini press until chocolate melts and panini are slightly browned.

Serve at once.

Get the full post Over at Burp!

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Burp! Barbequed Shrimp

Being from the north, we just don't get it when southern dishes describe themselves as "barbequed" when they're not prepared anywhere close to a grill. So, we decided to put the "barbeque" back into New Orleans Barbequed Shrimp. And why not? Hot creole dry rubbed shrimp, fresh off the barbie, combined with an unctious buttery sauce... you're going to want to lick your plate after eating these!

Get the full post Over at Burp!
Burp! Barbequed Shrimp
serves 4 as a main dish, 8-10 as a heavy appetizer course

Creole dry rub:
1 tsp salt
1 tsp cayenne pepper
1 tsp dried thyme
2 tsp dried oregano
3 tsp granulated garlic
1 tsp white pepper
2 tsp sweet paprika
1/2 tsp celery seed

2 lb large shrimp
2 T olive oil

"Barbeque" sauce:
1 tsp smoked paprika
1 stick butter
5 cloves garlic, minced
1 T fresh rosemary leaves, chopped
1/2 of a sweet (Vidalia) onion, finely minced
1 rib celery, finely minced
3/4 cup beer
1 T Worcestershire sauce
2 T hot sauce
1 T agave nectar (or corn syrup, if you prefer)
1 1/2 T freshly squeezed lemon juice
3/4 cup heavy cream

crusty French bread

Mix ingredients for dry rub together. Clean and de-vein shrimp, leaving shells intact. Toss shrimp with all but 3 tsp of the dry rub and then with the olive oil. Allow to sit, refrigerated, while you prepare the barbeque sauce and stoke up the grill.

Mix remaining 3 tsp dry rub with smoked paprika. Set aside.

Heat butter in a medium saucepan over medium heat. Add onion and celery and saute 3-4 minutes, or until softened. Add garlic and rosemary. Saute for additional minute. Add reserved dry rub, along with beer, Worcestershire, lemon juice, agave nectar, hot sauce, heavy cream and lemon juice. You might also want to toss in a piece or two of the lemon rind for good measure. Bring mixture to a simmer and allow to cook for 10-15 minutes, or until thickened.

When sauce is ready, fire up the charcoal grill and set up for direct grilling. Double skewer shrimp and place them over direct high heat and let them sizzle for 3-4 minutes on the first side. Flip them over and give them another 3-4 minutes on the other side (this depends heavily on the size of the shrimp) -- or until the flesh is firm and the shells are bright pink.

Remove shrimp from skewers and place in four medium or one large bowl. Pour warm sauce over the top, and serve with plenty of fresh, crusty French bread.

Sauce can be made 1 hour ahead. Reheat over low heat and whisk before pouring over shrimp.

©BURP! Where Food Happens

Double Ginger Granola with Cranberries & Cocao Nibs

This granola packs a double wollop of ginger flavor by featuring both fresh and crystallized ginger. Cranberries give this mix a pleasant tartness, while cocoa nibs add a bit of interest. Sprinkle on icecream with caramel sauce for dessert. Or eat a bowlful for breakfast with a bit of vanilla yogurt and some grapefruit.

Get the full post Over at Burp!
Double Ginger Granola with Cranberries & Cocoa Nibs

4 1/2 cups thick rolled oats
3/4 cup light brown sugar
1 tsp cinnamon
2 tsp powdered vanilla (we order ours from the Spice House)
1/4 cup honey
1/3 cup oil (we don't mind the flavor of olive oil here, but you might like a more neutral oil like canola)
1 T freshly grated ginger
3/4 cup crystallized ginger, chopped finely
3/4 cup dried cranberries
1/4 cup cocoa nibs

Preheat oven to 325ºF.

Place oats, brown sugar, cinnamon, vanilla, honey, oil, and grated ginger in a bowl and combine well. Pour onto a greased 12x17 inch baking pan, and place in the oven.

Bake for 20-25 minutes, then remove pan, stir granola, and return to the oven for another 20-25 minutes. Bake the granola just until toasted and ingredients seem mostly dry. Watch the granola closely toward the end so that it does not burn.

Allow granola to cool, then mix with crystallized ginger, cranberries, and cocoa nibs.

Store in an airtight container at room temperature for up to 1 month. Store in the freezer for up to 6 months.

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Pan Roasted Chestnuts

You don't need an open fire to make delicious roasted chestnuts. You just need a cast iron pan and a bit of heat. These sweet, tender nuts are perfect as a holiday snack. But, they also make a killer Creamy Mushroom & Chestnut Soup.
Get the full post (including a link to the soup recipe) Over at Burp!
Pan Roasted Chestnuts
1 - 1/2 lbs whole chestnuts
1 tsp olive oil
1/3 cup water

First, you'll need to make a large "X" in each chestnut with a sharp knife. It is best if you cut through the rounded side of each nut. Be sure to cut through the shell, but try not to pierce too much of the nut meat.
When you've cut an X into each nut, toss the nuts with oil and set aside. In the meantime, heat up a cast iron skillet over medium-low heat until the pan is hot.
Add the chestnuts to the hot cast iron pan, cover the pan, and roast the nuts on the stovetop for 15-20 minutes, stirring every now and again to ensure even roasting and prevent scorching.
Add the water to the pan, recover, and continue to allow the chestnuts to cook for an additional 5-7 minutes (continue to stir every few minutes) until the water is evaporated and the nuts are tender.

Peel the nuts while they are still warm.

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Oven Fried Okra

Who says that southern comfort food has to be BAD for you? This fried okra is the perfect solution to your craving for down-home fried fare.
Oven Fried Okra

1/2 cup whole wheat flour
1/2 cup all purpose flour
1/4 cup cornmeal
1 tsp salt
1 tsp granulated garlic
1/2 tsp freshly ground pepper
1/4-1/2 tsp cayenne pepper
1/2 lb fresh okra, cleaned and chopped into 1/2 inch rounds
2 egg whites, beaten
olive oil spray
dipping sauce of choice

Preheat oven to 450ºF
Mix flours, cornmeal, and spices in a gallon-sized plastic bag. Set aside.

Line baking sheet with non-stick aluminum foil or parchment paper. Spray with olive oil.

Dip okra into beaten egg white, then place in bag of flour mixture. Shake to coat, and arrange on baking sheet. Coat with olive oil spray.

Place baking sheet in the center of the oven. Bake for 7-9 minutes. Flip okra and continue baking for 5-7 minutes, or until tender and golden brown.

Serve hot. These are great just plain... but, they're also good with your choice of dipping sauces.

Get the full post HERE.

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Bagna Cauda

Bagna cauda is great as a dip for fresh summer vegetables. But, we also love it slathered atop these delicious mozzarella skewers.

Bagna Cauda (AKA “LOVE” OR “Magna Carta”)

3 garlic cloves, peeled
4 anchovy filets
2 oz butter
1/4 cup cup extra-virgin olive oil
3 to 4 teaspoons fresh lemon juice, or to taste
Kosher salt

Finely chop garlic cloves an anchovy filets, mashing together on your cutting board until they form somewhat of a paste.

Transfer the paste to a small saucepan. Add the butter and olive oil and bring to a simmer over low heat. Simmer for 10-15 minutes, or until the garlic has softened and begins to brown, and the anchovy has begun to disintigrate.

Remove the pan from the heat and stir in lemon juice.
Season with salt, to taste.

Get the full post HERE.

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