Superbowl Sip and Snack - Pickle Backs & Bacon Jalapeno Poppers

This year’s Superbowl fete included a whole lotta food, too much drink, and a win by the Giants. What could be better?  Well, for starters, I should’ve had the foresight to take the next day off today to recover from my food coma, but I digress. 

The Superbowl is one of many days where Americans feel at liberty to be gluttonous and stuff their faces with mass quantities of the unhealthiest foods possible.

We are no exception, so as I planned the party menu to be served to some of my husband's local friends, we chose all the usual suspects, both store bought and homemade: wings, chips and pico de gallo, meatball subs, loads of cheese and cured meats, focaccia pizza and cupcakes for dessert with Giants colored icing, natch. Thanks to my local cupcake shop, there was no baking required.

Pico de Gallo, Photo: NK

Prosciutto and Red Pepper Jelly, Photo: NK

Cheese Plate with Fruits, Nuts, and Apricot Preserve, Photo: NK

But rather than go deep into what was a tasty spread, I’d like to instead share two of our favorite offerings that were extra well received.

First off – Bacon Jalapeno Poppers:

There are numerous recipes out there for Jalapeno Poppers. These ubiquitous bites of spicy goodness come in all varieties, from deep fried to ooey-gooey cheese-filled - or both. I try not to deep fry too often because it makes a mess and it usually has to be done right before serving to avoid mushiness. The recipe below, adapted from recipes I've seen over the years, is so easy and simple and works with nearly any cream cheese-based filling. These poppers can be assembled ahead of time and put in the oven when guests arrive. Don't fear the Jalapeno heat. The cheese filling mellows the spiciness of the peppers, which also get a bit less fiery in the cooking process. Bacon, the king of meats (according to most men I know) is an addition that makes these poppers a sure hit.  

My husband is a very loyal bacon devotee. In fact, my mom refers to him as “Bacon Boy” on a regular basis. Since bacon eating was practically a prerequisite for dating him, I've tried to at least limit our intake to once every two weeks or so. But after the way we gorged on these Bacon Jalapeno Poppers last night, we’re probably good for the next few months. 

Bacon Jalapeno Poppers
Serves 8 – 3 poppers per person

Ingredients:

• A dozen medium to large sized green Jalapenos, sliced lengthwise and cleaned of ribs and seeds. Tip: Using a knife to detach the white membrane on each end and then dragging a small spoon down the middle works well to de-seed. And for the love of god, don’t touch your eyes for the rest of the day.
• Cream Cheese of your choice at room temperature. I used Philadelphia Brand Chive Flavor, but plain or other flavors would work. I sometimes mix in a bit of shredded cheddar into the cream cheese to up the cheese factor.
• 2/3 of a package of high-quality bacon. We love Coleman Natural Uncured Hickory Smoked Bacon. It’s cut a bit on the thicker side, which makes it extra yummy. Coleman products are also hormone free and humanely raised. I swear you can taste the difference.
• 24 plain toothpicks, soaked in water and patted until just damp.

Method:

Preheat the oven to 375. 

Spoon your cream cheese mixture into the jalapeno halves. You can use a damp paper towel to pretty up any overflow on the edges.

Slide the bacon out of its packaging leaving it all in one block. Cut the bacon into thirds creating about 3 rows of approximately 3 inch lengths, long enough to wrap once around your jalapeno halves with a tiny bit of overlap. You may want to try cutting a single strip first to determine the best length.

Ready to cook, Photo: NK

Wrap a strip of bacon once around the middle of the jalapeno, joining the ends underneath and overlapping slightly. Secure each with a toothpick piercing all the way through.

Place poppers on a rack positioned over a baking sheet or pan with sides (in order catch any grease).

Pop everything in the oven and cook about 20 to 25 minutes, or more if you like your bacon on the crispy side. Keep an eye on it to get it to your preferred doneness. I like mine less crispy.

Yummy Bacon Jalapeno Poppers, Photo: NK 

Let cool a bit and enjoy! These will go fast…

Next up,  

What in the world is a Pickle Back?

A Pickle Back is a cocktail recipe – of sorts. I recently learned about it at a housewarming party hosted by my good friend Missy. She'd just enjoyed it at a New Year's party just a few weeks before. The Pickle Back is really a shot, a curious shot, which includes a healthy helping of pure pickle juice straight from the jar as a chaser to a stiff nip of whiskey. This two step combo shot purportedly originated at a dive bar in Williamsburg, Brooklyn. 

Assess your crowd before serving, as the mere suggestion of shooting straight pickle juice may sound odd to most. For me, the thought of gulping a large quantity of Jameson Irish Whiskey (the preferred Pickle Back spirit) was more daunting. As a drinker of lemon juice, vinegar, and lover of all piquant tastes, the pickle part was less far-fetched. That’s right, I’m the classy girl who will secretly slurp the remainder of a good vinaigrette from the bottom of my salad bowl, but only in the privacy of my own home, ideally.

After a bit of internet research, it was clear that the Pickle Back has been around a while, but it seems to be getting even more popular: 

http://ny.eater.com

http://www.nypost.com

The Pickle Back Shot 

Pickle Back Provisions, Photo: NK

What you need:

• 2 shot glasses per person
• Jameson Irish Whiskey
• Pickle juice that has been strained of seeds – We used Kosher Dill Juice from the Vlasic Pickle Jar. One jar will get you about 8 shots.
• Fill half of the glasses with Jameson, and the remaining glasses with pickle juice.
• Each person gets a Jameson shot and pickle shot.
• Willing participants 

At first, my guests were understandably leery, so I cooled my heels until they had a few more drinks and inhibitions went out the window. We then toasted the Giants and knocked ‘em back - Jameson first, pickle juice immediately after. Guess what? They liked it. The pickle juice totally erases the harsh traces of Whiskey on the palate, leaving you with just that pleasing vinegary taste. Jameson seems to be the preferred Whiskey for the Pickle Back, and here it did us proud. Next thing I knew, we were deciding who would head out for more pickle provisions.  I recommend you give it a try!

Guest Spotlight: Marina's Fabulous Fish Tacos

~I am so happy to introduce our very first guest blogger here on Neurotic Kitchen! Check out what my friend Marina has to say about one of my most favorite meals. Marina is a Chicago Native who came to NYC by way of San Francisco, a city famous for its cuisine and especially its outstanding fish tacos. Marina’s recipe is easy breezy, just like her, and embraces each cook's creative interpretation: 

Marina’s Fish Tacos

The inspiration for this dish came from a place called “Nick’s Crispy Tacos” in San Francisco.  The place does tacos and burritos and uses all organic, sustainable ingredients. They make their own agua frescas and the best green salsa that you have EVER had.  Their traditional red salsa and habanero salsa are also to die for. Check out what people are saying about Nick's: 

http://www.yelp.com/biz/nicks-crispy-tacos-san-francisco 

I love the Baja Style tacos but the fish is deep fried, so I usually make a lighter, grilled version in my grill pan – it comes out just as good and is so easy. With just a few simple ingredients you can make a “do-it-yourself” assembly line.

  

Ingredients and Method: 

Fish - I like a combo of shrimp and firm white fish (Tilapia or Cod work well). For shrimp, I like to use bigger ones and cut them in chunks once they are cooked. Today, we're trying rock shrimp to change things up a bit.

Prepare the Fish 

Season the fish with whatever seasoning you have on hand.  Some ideas: lots of good cumin, sea salt, pepper, chili powder, some cayenne, a bit of Mexican oregano, a bit dried garlic and onion powder.  

Let fish sit as you set up your assembly line of the following:

Small stone-ground corn tacos 

Chopped cilantro 

Limes cut in wedges 

The best mild to medium green salsa you can find

Cilantro, Photo: NK

Limes are the key, Photo: NK

Guacamole 

Use store bought guacamole (Whole Foods makes a good one) or make your own: mash up ripe avocados then add finely chopped jalapenos, lime juice, chopped cilantro, finely chopped red onions, and optionally add finely diced tomatoes that have been de-seeded and drained of juices. Season with salt and pepper to taste.  

Make the Slaw

Red Cabbage, sliced up thin

Scallion, chopped

Julienned Green Apple

Slaw Ingredients, Photo: NK

Don't be shy with the Sriracha, Photo: NK

Mixing Slaw and Sauce, Photo: NK

Make the Sauce

In a separate bowl, combine mayonnaise that's been thinned out with some apple cider vinegar. Add a few healthy squirts of sriracha, depending on how spicy you like it. Mix and season to taste. Toss sauce in with the slaw until incorporated. 

Cook the Fish

Grill the fish until  firm yet tender. Shrimp cooks quickly, so if you are making a mix of fish and shrimp it is best to cook it in a second batch. Cook shrimp one to two minutes until firm and opaque.  Cut or shred the fish filet into chunks.  

Cooked Shrimp and Cod, Photo: NK

Serve: Lay everything out so people can assemble their tacos and EAT!  

  

Here are some great ideas for Sides: 

I make either yellow Spanish rice from the pouch or basmati rice mixed with cilantro and lima beans - delish! Amy’s Low Sodium Refried Beans in the can is also a great addition. 

Fish Tacos, Photo: NK 

    

Enjoy!

~ Marina

Meatless Monday - Pesto Makeover

I like pesto, I really do, but over the years we've developed a love/hate relationship.
Pesto gets points in my book because it's really versatile. You can make it with leafy greens of many varieties, not just basil. Whip up a quick pesto in your food processor and you've got a great way to make use of leftover veggies like Parsley, Mint, or even Arugula.

Arugula and Almonds - not your mother's pesto ingredients, Photo: NK 

What I don't like about pesto is that most recipes call for a whole lot of oil. Now don't get me wrong,  I am far from a health nut, but excess oil in recipes bothers me. I almost always use less oil than a recipe calls for and often, get the very same results.


Pine nuts, a usual component of pesto, are wonderful, but those babies are pricey and they go fast!  I've seen plenty of walnut pestos (mint and walnut pesto over lamb is divine), but what about other nuts, like almonds?


My final issue with pesto is that it has such a bold flavor, it takes over the dish. This is good or bad, depending on the mood you're in or how you plan to use your pesto. Would pesto be as tasty as more of a painted-on glaze instead of an oil based sauce? The questions haunted me.


It was this sort of thinking that inspired yesterday's pesto makeover. Ok, maybe this thinking, plus the ingredients I had on hand:


Almonds
Arugula
Parmesan Cheese
Ready to cook Ravioli


Now for the mission:

• Create a healthier Arugula Pesto "Glaze" to highlight and not overpower the beautiful store-bought Ravioli I've been waiting to spring from my freezer: Wild Mushroom and White Truffle Ravioli in a Porcini Pasta from The Ravioli Store.www.theraviolistore.com

Here's the pesto recipe:


NK's Arugula and Almond Pesto "Glaze"
Yields about a half cup or 4 to 6 servings on a pasta or meat of your choice


Ingredients:
8 Almonds
1 Cup (Packed) Chopped Arugula - hard stalks removed
2 Tablespoons Olive Oil
1/4 Cup Grated Parmesan
1 Large Clove of Garlic - Peeled 
Pinch to 1/4 Teaspoon Salt or to taste
One Squeeze of Lemon Juice - optional 


Method:
Place Arugula in a food processor (a mini chopper works great for this) 
Process until finely chopped
Scrape down the sides of the processor and add Almonds
Process until Almonds are finely chopped and scrape the sides again
Add Parmesan and process
Add 1 Tablespoon Oil and process
Add the second Tablespoon of Oil and process until mixture is wet and fully incorporated
Move the pesto to a small bowl, taste, and add salt to your liking and an optional squeeze of lemon juice,
Stir. 
To serve, toss a few tablespoons of mixture with your prepared pasta, or in the case of delicate pastas like ravioli, paint the glaze on with a pastry brush. 

Finished Pesto Glaze, Photo: NK

You'll like it! 


Now what did I do with our pesto and ravioli?  Below is a great dish for mushroom lovers like me that makes for an even more satisfying meatless Monday. Portobellos, the meatiest of the mushroom crew, are the key. 


Arugula Pesto Glaze on Mushroom Ravioli with Portobello Mushroom Ribbons 
Serves 4 


Ingredients:
20 store-bought Mushroom Ravioli
1/2 cup of Arugula and Almond Pesto Glaze (recipe above)

Mushrooms Ready To Bake, Photo: NK

2 Portobello Mushroom Caps
1 Tablespoon Olive or Truffle Oil


Method:
Preheat Oven to 425.
Line a baking sheet with foil (for easier clean-up)
Brush Mushroom Caps with Oil
Put Mushrooms in the oven to bake for 20 minutes.
Set a pot of water on the stove to boil and prepare mushroom ravioli as directed. 
(Mushrooms should be ready about the same time as Ravioli is done.)
Drain Ravioli and plate. 
Glaze Ravioli immediately with Pesto using a brush or gently spreading on with a spoon.
Slice Mushroom Caps into thin slices and place on top of the ravioli. Serve right away.


Enjoy!

Mushroom Ravioli with Arugula Pesto Glaze and Portobello Mushroom, Photo: NK

Sage Advice - Three Ways To Use A Versatile Herb

                                                                                                                                   Meet Sage...

Photo: Neurotic Kitchen

 
The accessible but pungent ancient Mediterranean herb with the friendly felt-like texture. 

With a soft, grey-green hue, sage makes a beautiful garnish, but its taste, distinct and earthy, makes it worthy of edible preparations. 


Sage is most often seen in homey dishes like oven roasted chicken.  Its very pronounced herbaceous flavor can overpower a dish, but when used sparingly, it's great.








Below, I've collected a few of my favorite recipes using sage, from a simple brown butter sauce, to an easy veggie side dish, to a crunchy sage garnish that heightens any humble dish to haute cuisine. 

Sage as a Sauce:

A popular way to incorporate sage into a sauce is by way of brown butter, often seen on pasta dishes such as pumpkin tortellini or butternut squash ravioli. Sage is a natural match to fall and winter vegetables, and sage brown butter sauce is a perfect addition to any pasta or dish that can stand on its own but could benefit from a buttery, savory kick that will not overpower its taste. Best of all, Sage Brown Butter Sauce is super easy and fast to make.

Sage Brown Butter Sauce

Adapted from Giada De Laurentiis

Serves 4

Ingredients: 

If preparing for pasta - 1 pound fresh pasta such as pumpkin or squash ravioli or tortellini. 
1 stick of unsalted butter*  
6 fresh sage leaves  
Large pinch grated nutmeg  
Optional Additions: 2 amaretti cookies, chopped hazelnuts, grated parmesan

*I've prepared this sauce for use over pasta using much less butter and it works just fine. Be sure to adjust your sage accordingly. To coat, simply toss pasta and butter sauce in a bowl to ensure sauce is thoroughly incorporated.

Method:

Wash and dry sage and tear the sage leaves into small pieces. 

In a small saute pan, melt the butter. 

Allow butter to begin sizzling and allow it to begin to brown – you should actually see it change to a golden color. 

Once this starts to occur, add sage leaves and fry for about 15-20 seconds. 

Remove pan from the heat and stir in nutmeg. 

Add a little salt and immediately pour butter sauce over the prepared pasta and sprinkle on any optional add-ons: chopped nuts (particularly hazelnuts), and grated amaretti cookies, or grated parmesan cheese.

Sage-Spiked Side Dish:

Roasted butternut squash with sage makes a nice accompaniment to oven baked meats such as pork or chicken.

Preparing the Squash and Sage, Photo: NK

Roasted Butternut Squash & Sage  
Adapted from Food and Wine

Serves 4

Ingredients:                                                                                           

2.5-3 lbs of butternut squash, peeled, and cut into a one inch dice.

Two tablespoons olive oil, 12 Whole Sage Leaves.
Black pepper and kosher salt.

Method:

Preheat the oven to 425°. In a bowl, toss the butternut squash with the olive oil and sage and season with salt and pepper. Lay the squash and sage on a baking sheet in one single layer. Roast in the oven for about 40 minutes tossing once half-way through, until tender and partially browned. 
Transfer to a bowl and serve.

Finished  Roasted Squash and Sage, Photo: NK

Sage as a crispy Garnish:

Fried Sage

Ingredients:

1 bunch fresh sage, or however much you desire for your recipe
1/4 cup olive oil
Coarse salt

Method:

Wash the desired amount of sage sprigs and leave to dry completely.

Pull off the leaves from the sprig.

Heat oil in a small, high sided pan over medium-high flame until hot.

Fry only up to 8 sage leaves at a time until crisp, 2–3 seconds.

Remove quickly using a fork or small metal strainer, and sprinkle generously with coarse salt.

Sage will crisp as it cools.

Next up, what does an Englishman know about Spaghetti All'Arrabiata? 

Apparently a lot. 

Spaghetti All'Arrabiata with Fried Sage, Photo: NK 

Take it from this Italian, Jamie's is one of the best versions of this spicy tomato sauce. I think the textural addition of fried, thyme scented breadcrumbs and crispy fried sage are what sends it over the top.

Jamie Oliver’s Spaghetti All'Arrabiata with Fried Sage

Adapted from the My Last Supper Cookbook by Melanie Dunea

Serves 4

Ingredients:

7 tablespoons olive oil, plus more for drizzling

2 dried red chilies finely chopped

4 cloves garlic, sliced thinly

1 red onion, finely chopped

3 14-oun cans of plum tomatoes, sieved

Sea salt and freshly ground black pepper

1 lb box of spaghetti

1 teaspoon red wine vinegar

3 tablespoons stale bread crumbs

1 tablespoon fresh thyme, chopped

Fried sage leaves* Recipe above 

Method:

Heat about 5 tablespoons of the oil in a large sauté pan over low heat. 

Add the chilies, garlic and onion, cooking gently for about 3 minutes. 

Add the tomatoes and let them cook until the sauce is quite thick, about 20 minutes.

Meanwhile, bring a large pan of salted water to a boil. Cook the spaghetti in the salted boiling water according to the packet instructions. Drain the pasta, reserving about 1/4 cup of the cooking water.

Fry up sage leaves according to above recipe if using. Set aside on paper towel.

Once the sauce has thickened, add the red vinegar and season with salt and pepper to taste.

Heat the remaining oil in another small pan over medium heat. 

Add the bread crumbs and thyme and fry until the bread crumbs are crispy, for about 3 minutes.

Add the drained pasta and the reserved pasta water to the sauce, and toss to coat. 
Drizzle with a bit of extra-virgin olive oil and serve with the breadcrumb and thyme mixture over the top. 
Finish with a garnish of fried sage leaves.