#SCBDRecipe: Whiskey Meatballs

scbdrecipe
Happy National Meatball Day!!
I tried out this delicious-looking recipe on some friends on Super Bowl Sunday. Good thing most of them like whiskey since I added too much. Oops. I probably added a little more than double the Jack that is called for. (It was what was left in the bottle and I thought, “it can’t hurt!”) I would not suggest following my lead with that step.  Not terrible but very overpowering.
The meatballs were really strong but once we added BBQ sauce, it diluted the liquor and the little balls of meat were soon gone.
I’m looking forward to giving it a second go sometime and following the recipe a little more closely.
 
1 Trusty Crockpot
1 bag (1 lb.) frozen meatballs
1/2 heaping c. Ketchup
1/2 c. Packed Brown Sugar
1/4 c. Whiskey
1 teaspoon fresh lemon juice
1 teaspoon Worcestershire Sauce
 In a medium bowl, combine all ingredients except your meatballs. Mix up really well.

Place your frozen meatballs into your crock pot, and pour the whiskey sauce in on top. Mix it up all around so each meatball is coated with the whiskey sauce.
Now turn up the heat to high. Leave it on high for about an hour, stirring a couple times.
Once it appears that the meatballs have somewhat thawed, go ahead and turn your crockpot down to low.

Recipe courtesy of My Homemade Life.

#SCBDFavorite: Valentine’s Day Outing Options

scbdfavoriteWhether with a friend or with a spouse, mid afternoon or late night, there are a bunch of great places to celebrate this Valentine’s Day.

Sotto13

Happy Hour Party ($35/person) 

  • Three passed tapas items such as chickpea fries with sundried tomato pesto, yellowfin tuna crudo and crostini with roasted tomato and fresh mozzarella
  • Two passed pizzas such as “the forager” with wild mushrooms, ricotta and truffle oil or the Mortadella pizza with sicilian pistachios, mozzarella and pecorino romano
  • House selections of red & white wine, seasonal sangria, peroni beer

Group Function Menu ($60/person)

  • Three pizzza or tapas items such as spicy sausage pizza, chickpea fries with sundried tomato pesto or lemon and saffron arancini
  • Two antipasta items such as tuscan sale ceasar or veal-beef-pork ricotta meatballs
  • Two pasta dishes such as fresh rigatoni with spicy lamp sausage or lasagna al forno with truffle
  • Two carne e pesce items such as bone-in skate wing piccata or garlic and rosemary marinated skirt steak
  • Dessert of mini cannolis and warm bambolini

Brunch Party ($45 per person)

  • Two antipasta dishes such as kale caesar or chickpea fries with undried tomato pesto
  • Two breakfast items such as french toast or baked crispelle
  • On pizza such as margherita with fresh mozzerella
  • Brunch cocktails such as raspberry-white peach bellini and the Sotto 13 Bloody Mary

BIN14

So many great choices, I WANT TO GO TO THEM ALL!
Have A Happy Valentine’s Day <3

 

#SCBDExclusive: Still Looking for a Super Bowl Party?

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sb beer sb wings

 

Loreley Restaurant & Biergarten

7 Rivington Street, New York, NY 10002 (Lower East Side)

212-253-7077

www.loreleynyc.com

@loreleytweet

Celebrate the Super Bowl with wings, buckets of beer and beer specials tied to the game’s score. Loreley will pick one beer to represent the Seahawks and one for the Broncos and each time a team scores a touchdown, the price of their designated beer by the liter drops by $1.The higher the score, the cheaper the beer! Guests can also get a bucket of five Augustiner Edelstoff or Reissdorf Kölsch beers for just $20 (regularly $30). To go with the beer, guests can enjoy wing specials: 10 wings for $7, 25 for $15, either classic buffalo style or German hot wings made with housemade curry sauce (typically paired with German currywurst), spicy mustard and housemade tabasco sauce. The regular menu will also be available.

Pilsener Haus & Biergarten

The Place to Watch the Game

1422 Grand Street, Hoboken NJ

201-683-5465

NJ’s most authentic biergarten’s got multiple giant screens for viewing! Communal tables can be reserved at $15pp; groups of 10+ enjoy complimentary charcuterie. $4 1/2 liters of Pilsener Haus Original beer. 70+ beers, Austro-Hungarian food and a festive, stadium-like feel for cheering on your team. Menu

Naturally good Game Day food:

120 MacDougal Street, NY

  212-414-0600

Handmade sausages wrapped in toasted baguettes, Grass-fed burgers / Non-fried fries, Mac n’ Cheese / Handmade Sodas. New location in W. Village / Late hours Menu

 

#SCBDRecipe: .@Ortega has a Bowl of Super Snacks for Sunday

Ortega, is encouraging football fans everywhere to kick off the big game with the Ortega Taco Stadium! Made from crowd pleasing favorites like Ortega Fiesta Flats, Ortega Guacamole Dip and Ortega Salsas, this edible football stadium will be the talk of the Super Bowl party.

taco stadium

 

TACO STADIUM

Food ingredients

  • 4 boxes Ortega Fiesta Flats (keep the boxes too)
  • 5 jars Ortega guacamole dip
  • or 3 packets of Ortega guacamole seasoning packets and 6 avocados
  • 4 Ortega flour tortillas
  • 1 8-ounce block cheddar cheese
  • 1 can Ortega black beans, drained
  • 1 can Ortega refried beans
  • 1 cup sour cream
  • 1 head iceberg lettuce, shredded
  • 2 cups tomatoes, chopped
  • 2 cans black olives, sliced and drained
  • 4 8-ounce bags shredded cheddar cheese
  • 4 jars Ortega salsa

In addition, you’ll need:

  • 1 large 20”x 30” foam core board to act as the base
  • 5 15” x10 1/4” foil cookie sheets (they come 2 to a pack, so 3 packs) (Hefty makes them and available at most grocery stores)
  • roll of clear packing tape
  • ruler
  • 1 squeeze bottle or turkey baster

To assemble the stadium:

To create the field:

  • With a sharp knife, cut out four goal posts (you will only need two but good to have extra in case they break when installing) out of the flour tortillas. Basically, they will look like large pitch forks. Heat 1/2 cup vegetable over medium heat, in a small, swallow frying pan and crisp the tortilla goal posts in the hot oil for about 1 minutes, flipping once, being carefully not to burn or make too brown. Allow to drain on paper towels and carefully set aside.
  • About an hour before party time, spread the refried beans about two inches at either end of the foil “field,” to create end zones. Then spread the guacamole dip or homemade guacamole using the Ortega seasoning packet onto the remaining foil “field.” With a squeeze bottle or turkey baster, carefully draw lines onto the guacamole “field” with the sour cream. Cut the block of cheddar cheese in half and then cut a one-inch incision in the top of each cheese piece. Carefully pull apart the incision and place the tortilla goal post in the incision, thus creating a secure stand from the cheese blocks for the goal posts. Carefully place the cheese stand and goal post in the center of the refried beans at each end of the “football” field.
  • Place the Fiesta Flats on the three levels of the foil steps. Fill each level with lettuce, tomatoes, black beans, olives and cheese. At the each stadium corner, open and place jar of salsa for dipping.

Possible Additions:

  • Use jalapeno slices as the “players” on the field or in the seats.
  • Attach long skewers about three inches apart with the tape onto the boxes and then cut blocks of cheese to fit between the skewers to create lights above the seats.
  • Crush the Fiesta flats or Ortega hard tacos shells in the food processor and sprinkle around the outside of the “stadium,” as walkways or parking lots.

Created by Dan Macey, dantasticfood, Inc.

MINI-MEATBALL FIESTA FLATS™

Prep: 20 minutes

Cook: 20 minutes

Ingredients:

  • 4 ORTEGA® Taco Shells (any variety)
  • ½ lb ground pork
  • ½ package (1.25 oz.) ORTEGA® Taco Seasoning Mix or 40% Less Sodium Taco Seasoning Mix
  • 1 tbsp vegetable oil
  • 1 can (10 oz.) ORTEGA® Mild Red Enchilada Sauce
  • ¼ cup water
  • 2 ripe avocados
  • 1 package (1 oz.) ORTEGA® Guacamole Seasoning Mix
  • 12 ORTEGA® Fiesta Flats™ Taco Shells
  • Shredded lettuce

Directions:

  • Place taco shells in a food processor and pulse until coarse crumbs form. (Or place in a resalable plastic bag and crush.) Combine crumbs, pork, and taco seasoning in a mixing bowl.
  • Form mixture into small meatballs, about 1/2-inch in diameter. Heat oil in a large skillet and brown meatballs lightly, in batches if necessary, about 5 minutes per batch, turning frequently. Return all meatballs to skillet and add enchilada sauce and water. Bring to a boil over high heat; reduce heat and simmer gently for 15 to 20 minutes or until meatballs are thoroughly cooked.
  • Meanwhile, mash avocados and stir in guacamole seasoning mix. Let rest in the refrigerator according to package instructions.
  • To serve, spoon meatballs and sauce into Fiesta Flats™. Top each with shredded lettuce and guacamole.

Makes 4 servings.

Sticky Salsa turkey wings

Prep: 10 minutes

Cook: 50 minutes

Ingredients:

  • 1 tablespoon vegetable oil
  • 6 whole turkey wings, jointed, wing tip discarded
  • 1 large bottle (16 oz.) ORTEGA® Taco Sauce
  • 2 cups orange juice
  • 1 large yellow onion, finely chopped
  • 6 to 8 garlic cloves

Directions:

  • Preheat the oven to 375°F. Heat oil in a large skillet and brown wings, in batches, for 4 to 6 minutes.
  • Combine taco sauce, orange juice, onion and garlic in a greased 9×13-inch baking dish. Arrange wings in single layer and turn to coat.
  • Bake for 50 to 60 minutes, turning occasionally and adding water if needed, until wings are tender and sauce is thick, sticky and coats wings. Serve warm or at room temperature.

Makes 6 servings.

 

 

#SCBDRecipe: Maker’s Mark Set the Bar for Superbowl Sunday

scbdrecipeYour party is not complete without these Maker’s Mark recipes.

Chef Lee Anne Wong, winner of Iron Chef America, editor of the Maker’s Mark® Cookbook and host of her new Cooking Channel series ‘Food Crawl’, has created several delicious game-day snack recipes using Maker’s Mark® Bourbon – handcrafted from the heart of Kentucky and the only bourbon versatile enough to shine from behind the bar and in the kitchen.

mm wings

Bourbon Apple Glazed Chicken Wings

Serves 4

2 lbs chicken wings, trimmed

1 cup Maker’s Mark® Bourbon

1 can frozen apple juice concentrate, thawed (12 ounces)

½ cup soy sauce

¼ cup cider vinegar

¼ cup dark brown sugar

4 large cloves garlic, minced

1 teaspoon salt

¼ teaspoon crushed red pepper

1 tablespoon maple syrup

Directions:

  1. Combine all of the ingredients in a medium pot. Bring to boil on high heat and then reduce to a simmer for 30-40 minutes until the wings are tender and the glaze has reduced, coating the wings.

  1. Preheat the oven to 325°F. Remove the wings from the pot and transfer to a parchment lined sheet tray. Bake for 15-20 minutes until the wings begin to color and the glaze becomes shiny. Garnish with minced scallions and apple. Serve immediately.

Bourbon Onion Dip

Serves 6-10

4 tablespoon extra virgin olive oil

2 large sweet onions/vidalias, peeled, halved, sliced thinly with the grain

1 teaspoon salt

½ cup Maker’s Mark® or Maker’s 46™ Bourbon, plus 1 tablespoon

¾ cup Greek yogurt

½ cup fresh ricotta cheese

½ cup sour cream

Few drops lemon juice

Pinch sugar

Salt and pepper to taste

Crudite vegetables and chips for dipping

Directions:

  1. In a wide heavy-bottomed pot, heat the olive oil over high heat. Add the sliced onions and the teaspoon of salt. Sauté the onions, stirring often until they begin to soften, 5 to 6 minutes. Reduce the heat to medium and continue to stir and cook the onions until they begin to color, about another 15 minutes. Add 1/2 cup of bourbon to the pan and stir in. Reduce the heat to low and cook the onions for another 30 to 40 minutes, stirring occasionally, until the onions have colored and caramelized. Remove the onions from the pan and spread on a plate or baking sheet to cool in the fridge.

  1. Using a food processor or blender, combine the ricotta and yogurt and process until smooth. Transfer the mixture to a bowl. Fold in the sour cream. Once the onions have cooled, rough
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    chop them briefly. Fold into the mixture and season to taste with lemon juice, sugar, salt and pepper. Serve the dip cold with crudite and chip

mm the pubThe Pub

Stay warm inside and toast to your favorite team with this refreshing cocktail in hand:

1 ½ parts Maker’s Mark® Bourbon

Cold ginger beer

In a tall pilsner (beer) glass, add cubed ice. Pour in Maker’s Mark® Bourbon and fill to top with ginger beer.

YUM!

 

 

 

#SCBDRecipe: A New Year, A New Drink- Cosmopolitan Fizz-Punch

scbdrecipe

 

cfptea

 

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New Year’s day we always have a family party for New Years and my sisters birthday. This year my brother bought a moose punch bowl and matching cups from Christmas Vacation movie. So we decided to make a punch! My good friend recommended about four different types of punches to try. A Punch Cosmopolitan sounded delicious! So I searched online and came across this awesome recipe from the Food Network! We took this and changed it a bit by adding more liquid and liquor to it.

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The first recipe is the original, and the second is our revamped one. Both ways, this was such a good combo and I highly recommend trying this yourself! Enjoy and don’t drink and drive.

cfptea2

 

This is the Original Recipe

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This is our recipe

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http://www.foodnetwork.com/recipes/food-network-kitchens/cosmopolitan-fizz-punch-recipe/index.html

#SCBDRecipe: Grilled Pizza

scbdrecipeI’m sure I have made it pretty clear by now, in my What’s New This Week features, that I am a pizza freak. I can’t get enough. Ever. So, obviously I was excited to try my hand at grilled pizza.

My and the bf haven’t attempted to make our own dough yet so we have been using pre-made Boboli crust when we grill these pies, and it has been great every time! They cook quickly and have just the perfect crisp that I love in a pizza crust.

 

This pizza was simple, quick, easy and TASTY!

Ingredients:
Red Pizza Sauce
Mozzarella Cheese
Jalapeno
Pepperoni
Pineapple
Bacon
Italian Seasoning
Crushed Red Pepper

Instructions: { do you really need them? ;) }
Spread pizza sauce on dough.
Sprinkled a little crumbled bacon all over.
Spread shredded mozzarella cheese.
Add toppings.
I added the Italian seasoning and crushed red pepper last but wished I would have remembered to add the Italian seasoning before I added the cheese, even though it probably doesn’t make a difference.

Put the pie on the grill and cook to your liking and dig in!

{Mine looked a bit burnt on the bottom but it was actually perfect!}

#SCBDExclusive: Kelly and Kalen’s Kitchen Vlog

scbdexclusivephoto 2Dear SCBD Readers,
I am proud to present to you a special vlog thanking Eataly and Identita Golose for the food and inspiration behind this episode of Kelly and Kalen’s Kitchen.

 

photo 1 photo 4

Cheers!

photo 3*Please advise this was taped a few months ago!

Cayenne-Spiced Popcorn Shrimp

The Super Bowl this past weekend has inspired me to amp up future super bowl soirees. Whether you are going to a friends or throwing your own shindig, come prepared. Go for something a little different than your average chicken wings and chips ‘n’ dip. This cayenne-spiced popcorn shrimp recipe, provided by amazing catering company Canard Inc. will have everyone begging for seconds thirds, whether you’re making it for the super bowl or not.

CAYENNE-SPICED POPCORN SHRIMP

INGREDIENTS:

  • 2 eggs, lightly beaten
  • 2 tablespoons heavy cream
  • 5 teaspoons Cayenne Spice, recipe follows
  • 2 cups plain bread crumbs
  • 1 pound small shrimp (100 count per pound), peeled
  • 6 cups vegetable oil for frying

CREOLE SEASONING
INGREDIENTS:

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Combine all ingredients thoroughly.

DIRECTIONS:
  1. In a medium-sized, non-reactive bowl combine the eggs, heavy cream, and 2 teaspoons of the Cayenne Spice. Whisk well to combine. In a separate bowl, blend the bread crumbs with the remaining 3 teaspoons of the Spice mix.
  2. Set a 1-gallon stockpot over medium-high heat, add the vegetable oil and preheat the oil to 360 degrees F.
  3. To bread the shrimp, take about 1/3 or 1/4 of the shrimp and toss in the egg mixture. Let the shrimp sit in the marinade for up to 5 minutes. Remove and place in the bread crumb mixture. Toss well to evenly coat the shrimp, and use a coarse sieve to sift the excess bread crumbs off into another clean bowl. Repeat the process 2 more times with the remaining shrimp and breading.
  4. Place the breaded shrimp in the hot oil in batches and fry, stirring occasionally, until golden brown, about 2 minutes. Remove the shrimp from the hot oil using a slotted spoon and drain on a paper-lined sheet pan. Serve the shrimp hot.

Enjoy!

shrimp

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