Superbowl Bar Food, Guacamole and...

Guacamole

With Superbowl rapidly approaching it's time to make a decision. What to serve for Superbowl? Why not bar food? Sandwich bar, taco bar, nacho bar, baked potato and potato skin bar, chili bar, bloody Mary bar, sushi bar, slider bar, cheese and cracker snack bar, or a decadent sweet bar. You get the idea.

Bloody Mary for the cook

Being from the Midwest neither of our family's teams are in the Superbowl this year so who wins really doesn't matter. After all, it's not about the game, it's about the party.  If you have a taco bar then you must have a guacamole bar, or a nacho bar since both use the same or similar ingredients.

Emergency snacks

In my family everybody has their own idea about who makes the best guacamole and what goes in it. So why not make a generic guacamole base and then customize it by adding other ingredients you choose. Whoever makes it, the guacamole is always good.

Juice of fresh lime

I did some checking on the Internet and found that most guacamole recipes are very similar in the basic ingredients. The rest is up to your own personal taste. I think most people avoid making guacamole because it can turn an unappetizing brown color rapidly if it comes into prolonged contact with air. Adding a layer of lime juice on the surface of the guacamole acts as an antioxidant and will prevent this oxidation process for a little while. Plastic wrap placed directly on the surface of the guacamole until ready to serve will also slow down this oxidation process.

Plastic wrap on guacamole

INGREDIENTS (Basic)

2 whole Avocados, pitted, cubed, mashed
1 whole Lime, juice only
Salt to taste 

NOTE: The above are pretty much the basic ingredients. This is where you take over. Get the prep work out of the way first. The size of your chop or mince depends on how you like your guacamole. I prefer a more chunky texture so the cut is a little bigger than most.

INGREDIENTS (Custom)

as needed Bacon, fried, crispy

1 whole Tomato, diced fine

1 small Onion, diced fine

1 large Garlic clove, mashed 
1 whole Jalapeno pepper, seeded, minced fine

black olives, sliced

hot sauce, I like Frank's

to taste Cilantro, chopped fine 
NOTE: Many people don't like the taste of Cilantro. If you are one of those people try some parsley instead. 

Remove jalapeno seeds

DIRECTIONS
Smash and process your garlic with a little salt until it looks like paste. Chop your onions, tomatoes, and cilantro. Cut the jalapeno in half lengthwise and scoop out all of the seeds and ribs and discard them. Do not touch your face, mouth or eyes! Mince the jalapeno so that the pieces are very small. This will allow you to distribute them evenly in the guacamole. 

Fresh lime juice

Using a juicer, or reamer, squeeze out all of the juice of the lime and set it to the side.

Avocado cut in half seeds removed

You are now ready to cut your avocados. This is really a simple process once you try it. Take a sharp knife and hit the side of the avocado in the center with the sharp side. The large seed of the avocado should stop the knife from going through to the other side, and your hand. Holds the avocado firmly turn it in a complete circle so that the knife blade makes a cut all of the way around it. Remove the knife and twist. Scoop the pit of the avocado out with a spoon or whack the pit with a sharp knife and lift it out. Use the spoon to scoop out the meat of the avocado right down to the skin. Mash in a small bowl with a fork. Mix in all the ingredients except the tomato. mash or blend until well mixed and the texture is chunky or smooth depending on your taste. Fold in the tomatoes. Pour the lime juice over the surface and stir if serving immediately. Put the pits back into the mixed guacamole if not serving immediately to keep it from turning. Cover with plastic wrap, pressing the wrap down to form a skin on the guacamole. Refrigerate to keep it cold.

 

 

Drain excess moisture

If you are having a Superbowl party this year and have a great recipe, send a comment and even a picture if you like in a jpg or pdf format. I will post as many as I can. 

© TMelle 2014

PRIME RIB of BEEF AU JUS

Most people will walk right past a standing rib roast when out shopping.  Prime Rib is from a standing rib roast. A true Prime Rib is a standing rib roast that has been graded as "Prime" rather than "Choice" or "Select." A choice cut rib roast is an acceptable second choice and a whole lot cheaper than prime. From now on I will refer to the standing rib roast as Prime Rib. If you know a good butcher ask for as many ribs as you will need from the 1st five ribs. Since this was first attempt at making a prime rib I did a little research, and consulted a few friends before beginning.

The start of a really great meal

INGREDIENTS
You will need:
1 (4.75 lb. approximately) two bone standing rib roast
Butchers twine
Lawry's Seasoned Salt
Lawry's Seasoned Pepper
Rosemary (optional)
2-4 Garlic cloves, smashed
NOTE: Two servings per rib bone. So a two rib roast should serve 4 people. 

4.75 lb Choice Standing Rib Roast 2 ribs

In case you are unaware most people believe Lawry's Prime Rib is hands down the best in the country. So I went to their website and found that they posted their recipe. To see their recipe for Prime Rib and Spinning Salad and their sides go to their website at http://www.lawrysonline.com/lawrys-primerib/chicago.

Cut rib bones almost off but leaving attached

What goes with Prime Rib? First and foremost it's Yorkshire pudding or mashed potatoes, a spinning salad, creamed spinach or creamed corn. Let's not forget a horseradish cream sauce for dipping. It's all on Lawry's website. I trimmed off some of the fat on the fat cap. To stick to the Lawry's recipe somewhat, I generously seasoned the roast on all sides with Lawry's Seasoned Salt and Pepper. Inside the flap is where you add your other treasures, spices and seasonings. A sprig of minced thyme and a couple of smashed garlic gloves under the flap works well. You can also plug a couple of cloves into the top before roasting.It's really up to you.

Seasoned with Lawry's Seasoned Salt and Pepper

Once seasoned on all sides place the roast in a pan and refrigerate overnight, or for at least 6 hours. When ready to cook the roast remove it from the refrigerator and allow to come to room temperature. 

Tie the rib bones in place using butchers twine

Lawry's will tell you to place a layer of rock salt on the bottom of the roasting pan and then a rack on top of that so that the meat and the salt never touch. 

I love a good salty crust but I'm trying to reduce my salt intake as much as possible. I also love au jus from the roast, so  I prepared a pan with a layer of cut carrots, celery and onions. This way you don't need a rack at all and the drippings from the roast flow over the vegetables to create a really great pan jus. Place the roast rib side down on the vegetable rack.

Ready for the oven

NOTE: You must have a really accurate meat thermometer. You don't want to blow this dinner by using a cheap or faulty thermometer. Place the tip of the thermometer in the center of the roast being careful not to let the tip of the probe touch a bone or be in a fat pocket.
Preheat the oven to 400°F.
Place the roast into the hot oven and cook for 20 minutes to start the browning process. Lower the temperature to 300°F. and continue to cook until the thermometer shows an internal temperature of 125°F - 130°F (approximately 3 hours.) Remove the roast from the oven and let it rest wrapped in foil for about 30 minutes. The roast will continue cooking during that time. If you cut it any sooner the jus will run out and be dry.
NOTE: If you want your meat more well done, let it go to 135°F before resting.      

Wrap roast in foil

 

Remove the vegetables and smash the juice out of them

To make the au jus you're going to need: 

1 teaspoon flour

1 cup beef stock (homemade preferred), heated

to taste salt

to taste pepper

Add some small onions if you like

DIRECTIONS

Remove the vegetables from the pot and pour all of the juice into a fat separator. Sprinkle the bottom of the pan with about a teaspoon of flour and scrape up all of the browned bits (fond). Slowly pour back the separated jus and a little of the fat while whisking the fond, removing all of the bits from the bottom. Au jus is not a gravy so don't look for a thick sauce. Strain the jus before serving.

Remove the strings, ribs and slice

Place some dinner and side plates in your oven while the meat is resting so they will be warm when ready to serve. Remove the strings and finish cutting off the ribs (bones) from the roast. You should get two generous servings cut from each bone. Place each serving on a plate and ladle some of the beef jus on the roast. Serve  the remaining hot au jus on the side in a gravy boat.

Hail to the King of Roasts. Can you hear me ROAR?

I have never made Yorkshire pudding for fear of liking it too much. I love creamed spinach so that is what we served on the side.

HOME ECONOMICS

In my opinion Filet Mignon, Prime Rib and Beef Wellington are special occasion meals that I would be happy to enjoy only once a year. Yes we could have gone out with a couple of friends, park the car  and spend several hundred dollars for Prime Rib dinners, sides and desserts, plus cocktails and tips. Frankly I can't afford it! So we opted for inviting a couple of unsuspecting guests to try out my first ever homemade Prime Rib. It was, in my opinion, as good as or better than most restaurant's Prime Rib. Dinner at home for 4 is about $25.00 per person, including wine, sides, and a dessert.

Finally, Lawry's Prime Rib remains on my food bucket list and one day, if I win the lottery, that dream will become a reality. If anyone has been there and had the Prime Rib or has tips or shortcuts, perhaps a family recipe for Christmas Prime Rib, please leave a comment at the bottom of this post.

© TMelle 2014

Chili Cheese Dip and Cowboy PIe

In my last post I told you about our family favorite Chili Cheese Dip. I'm not sure who originated this recipe (Philadelphia Cream Cheese, Hormel) but we have been making it for many years. My sister said that she gave it to us and my cousin said that she gave it to us. My question is who originated the chili cheese dip?  

Chili Cheese Dip

INGREDIENTS
1   8 oz. cream cheese, softened
1 15 oz. can Hormel No Beans Chili
8-19 oz. cheddar cheese, shredded
as needed Tostito's

NOTE: You may use any one cheese or blended cheese for your dip.  

DIRECTIONS

Preheat oven to 350°F.  Spread the softened cream cheese in the bottom of a 8"x8" casserole oven-proof dish. Remove the chili from the can and spread evenly over the layer of cream cheese. Sprinkle your choice of shredded cheese over the top. Bake for 20-30 minutes or until the top is golden and bubbly. Serve warm with Scoops or Tostitos.

DANGER: Let it cool slightly or you will be serving molten lava.

Cut a slit in wrap

Thaw in microwave

I received a comment from my cousin who told me to try her Cowboy Pie. Before making it I went on line and learned that there were many variations of this dish. Here is her recipe which is the chili cheese dip with a couple of new ingredients added to it.

Tamales cut into 1/4" circles

INGREDIENTS
3-4 Supreme Beef Tamales, thawed, cut into 1/4" circles
1   8 oz. cream cheese, softened
as needed milk to make cream cheese more spreadable
1 15 oz. can Hormel No Beans Chili
as needed mild & hot chopped peppers
8-19 oz. cheddar cheese, shredded
as needed Tostito's
NOTE: I used 1 (4.5 oz.) can Green Chile's, diced, drained  

Smash circles to make a tamale crust

DIRECTIONS

Defrost the tamales and cut them into 1/4" circles (coins). Place them in the bottom of an 8"x8" casserole dish. Press the circles with a fork to make a tamale crust. 

Cream cheese not softened enough

I was unable to spread the cream cheese without first adding a little milk until it was a spreadable consistency.

Cream cheese spread over tamale crust

Spread the softened cream cheese over the top like you were frosting a sheet cake. Open the can of chili without any beans and spread over the cream cheese. 
NOTE: Whip the cream cheese with a little milk so it is spreadable.

Chili spread over cream cheese

While the recipe calls for mild and hot chopped peppers, I used one 4.5 oz. can of diced green chile's which I drained. I spread a layer of the chile's over the No Bean Chile.

Spread green chile's over the top

Preheat the oven to 350°F. Shred the cheese and sprinkle over the top of the chile's. Place the casserole dish into the preheated oven. Bake until the cheese melts and the chile is hot and bubbly. 

Serve with tortilla chips of Frito scoops

What game day snacks does your family like? I am looking for a great authentic homemade potato pancakes (Latkes) recipe. 
© TMelle 2014

Chicago Bears Green Bay Packers & Cheddar's

The Bears - Packers rivalry dates back to about 1921. In my family I am a Packers fan and the rest are Bears fans. Go figure. The December 29th game this year at Soldier's Field is more than just another game. Both teams are rivals and have no problem playing in cold weather, both teams have quarterbacks that are not 100%, and if that's not enough the winning team goes to the play-offs and the losing team goes home. This should be a really great game.

Last night we decided to head north, just over the Wisconsin border to Pleasant Prairie and a restaurant called Cheddar's. For your reference we were crossing enemy lines from Illinois into Wisconsin, or Packers country. I knew that going could be a little dangerous for my Bears fan family two days before game day. Cheddar's restaurant opened in October and I heard so many good things about it and decided that we had to try it. I was told that there probably would be a line to get in and they were right.

It's called a Pain Killer! Any questions?

I pushed my way through the crowd of people to the hostess station where I was greeted by a hostess who informed me that there would be about a 45 minute wait. I gave her my name and she gave me a coaster pager. Our next move was to make our way to the bar where I was told they made the best Mai Tai's. The fact that many of the patrons were wearing some kind of Packers apparel confirmed that we were deep in enemy territory. For your information a Mai Tai is the same size as the Pain Killer pictured above and takes just about 45 minutes to consume.

Wisconsin Cheese Curds with Ranch Dipping Sauce

About 45 minutes later as we were really getting hungry the pager began blinking. We were shown to a booth in the bar section. There were many families seated in the lounge area where little ears may hear really grown-up words. In my opinion children should be seated in the main dining room for their protection and the enjoyment of the lounge patrons. The Chicago Blackhawks game was on the TV and sports fans tend to get loud at times. My only problem with the booths was that they had huge table tops and limited seating depths. I think many restaurants are learning from airlines how to cram the most possible seats in a limited space as possible. The width of the table top could have been slightly narrower and the seats slightly wider. Americans are getting bigger! I truly believe that customer comfort should be a priority, especially when dining as much as possible. A hostess can also discreetly determine if a booth is appropriate before assigning a table or booth. 

Homemade Onion Rings with homemade ranch and Cajun dipping sauces

Our waiter Shaun promptly approached and greeted us. He noted that we already had drinks and asked if we cared to order any appetizers. Prior to coming I was told their homemade onion rings were amazing. We ordered those and an order of Wisconsin cheese curds.

House salad with a croissant

After delivering our appetizers he asked if we were ready to place our dinner order. I asked about the Chicken and Waffles stating that it sounded like a strange combination to me. He said it went together like spaghetti and meatballs. I had to try it. Shaun showed that he knew the menu and more importantly the food on it. 

Cheddar’s Chicken & Waffles

My son ordered the Ribs & Chicken Tenders and was given a choice of two sides. He ordered the mashed potatoes and the Broccoli Cheese Casserole. 

Ribs & Chicken Tenders

My wife ordered the New Orleans Pasta which consisted of shrimp, chicken, smoked sausage and Penne pasta, tossed in a creamy Cajun Alfredo sauce and served with garlic bread. 

New Orleans Pasta tossed in a creamy Cajun Alfredo sauce

I soon realized why almost every table was given Styrofoam containers. It was to take home all of the food they couldn't eat during dinner. We were no exception. 

Prior to leaving Shaun asked if we cared for dessert. Are you kidding me? I thought. Prior to coming I was told that they have taster size desserts for $ .99 each. The choices are Chocolate Trifle, Key Lime Pie and Strawberry Cheesecake. We just couldn't do it. 

We each walked out with enough food for an entire lunch the next day. The biggest shock was when the bill came. It was pre-tax under $60.00 for 4 entrees, one house salad, two appetizers, and one Painkiller. With a sales tax of about 5.5%, if the phrase "more bang for your buck" was more suitable this would be it. When I left my home gasoline was $3.43 a gallon. In Wisconsin it was $3.24 a gallon, or $ .19 a gallon cheaper. This was not only a great dinner, we save money as well. 

I hate to suggest trying Cheddar's because it might get busier, and the wait time longer, but I will anyway. The food was really good but the onion rings were amazing. To learn more about Cheddar's and their other locations visit their website at http://www.cheddars.com/  

I went at 7:00 p.m. and since this is a family restaurant many of the patrons were families. By 8:30 pm. there were still people waiting to be seated but nowhere near as many as when we arrived. I will go later next time. 
In my opinion you should never rely solely on third party reviews on the Internet which often are highly critical. You owe it to yourself to make that decision firsthand or you just might miss a great dining experience.  

I was talking about the Bears - Packers game wasn't I? What shall we have to eat for the game?

Game Day Chili

How about Little Smokies Wiener Wraps or a nice Chili Cheese Dip. I'm not sure who originated this recipe (Philadelpia Cream Cheese, Hormel) but we have been making it for many years in my family. It is really good and a favorite in our family. 

Chili Cheese Dip

INGREDIENTS
1   8 oz. cream cheese, softened
1 15 oz. can Hormel No Beans Chili
8-19 oz. cheddar cheese, shredded
as needed Tostitos

NOTE: You may use any one cheese or blended cheese for your dip.  

DIRECTIONS
Preheat oven to 350°F.  Spread the softened cream cheese in the bottom of a 8"x8" casserole oven-proof dish. Remove the chili from the can and spread evenly over the layer of cream cheese. Sprinkle your choice of shredded cheese over the top. Bake for 20-30 minutes or until the top is golden and bubbly. 

DANGER: Let it cool slightly or you will be serving molten lava. Serve warm with Scoops or Tostitos.

What are you favorite game day snacks? Please send an email or leave a comment below.
EPILOG
In case you're wondering the Packers beat the Bears 33-28 in one of the best games of the season. Well there's always next year folks.

© TMelle 2013