Nightmare on Berteau Street: A Halloween Extravaganza

So this year I decided to throw a Halloween party.  I was sick of being disappointed in taking all the time and effort to dress up, and then simply heading to a bar, where you are overpaying for drinks and eating (for lack of a better word) craptastic food.  So although I was on a tight budget this year, I set myself to the task of making both my apartment and my food as festively ghoulish as possible.

I wanted decor, but if you've been to Target or even Joanne's and contemplated buying full retail halloween decorations, you know how pricey it can get.  So instead I simply made all my decorations, except for buying a couple pumpkins for carving and gourds for more of an autumnal accent.  I cut out a ton of bats from construction paper, and either taped them in flurries around my walls, or hung them from string and put them hanging in my windows.  I constructed boo-tastic ghosts using large pieces of drawing paper, and strategically placed them popping up from behind furniture.  The creme de la creme of decor came from my reconstruction of a scene from It's The Great Pumpkin Charlie Brown, by either drawing and coloring in the characters or making the pumpkins and vines from cut out construction paper.

As for the food, i didn't want to simply serve up sickeningly sweet, treats.  So I created dishes that would both be easy on me to make, and especially easy on my wallet.  The menu consisted of: "Devilishly Good Taco Dip", "Bloody Bat Wings" (Jerk style Rub chicken wings with the drumstick and wing tip attached, served with a BBQ dipping sauce), Crescent Roll Wrapped Mummy Dogs, A Snake Bite,  and Individual Pumpkin Pie Cheesecakes.  Of course it wouldn't be a party without a tasty cordial or two.  Other than beer, and lots of it, I served up Skittles shots.  Which is simply skittles that have been fully dissolved in vodka, and then I allotted them into 15 ml disposable test tubes, gave off a great Mad Scientist Vibe.  Of course a slew of candies were also served, to indulge our inner child!

Everyone had an amazing time.  I will definitely repeat not only the menu, but the decor next year.  See below for my easy peasy recipes, and more pics to come!

Pumpkin Pie Cheesecakes

Ingredients

Crust:

• 1 1/2 cups graham cracker crumbs
• 4 tablespoons sugar
• 1/4 cup (1/2 stick) butter, melted

Filling:

• 2 (8-ounce) packages cream cheese, at room temperature
• 1 cup sugar 
• 1 16 oz can of Pure Pumpkin with or w/o spice
• 1 tsp cinnamon
• 1/4 tsp nutmeg (less if using freshly grated)
• 1/4 cup all-purpose flour
• 2 eggs

Directions

Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a standard muffin pan.


To make crust: In a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup. To make the filling: Beat cream cheese with a handheld electric mixer until fluffy, add pumpkin and mix thoroughly. Add sugar, flour,cinnamon, and nutmeg, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over graham cracker crusts. Bake until just set, about 20 minutes. Allow to cool completely before serving. Serve with a dollop of whipped cream!

Devilishly Good Taco Dip

Ingredients

• 1 16 oz can of refried beans
• 1 8 oz package of cream cheese
• 1 cup of sour cream
• 1 tblspn of chili powder
• 1 tsp of black pepper
• a dash or cayenne pepper
• 1 16 oz package of shredded cheddar cheese OR make homemade cheese dip (make sure its on the thicker side)
• homemade or store bought guacamole (16 oz)
• 16 oz of salsa (I used a little spicier of a salsa)
• 3-4 cups of shredded iceberg lettuce
• 1/3 of cup of Cilantro (chopped roughly)
• package of medium or large flour tortillas

Directions

Blend your cream cheese and sour cream together (so it's thoroughly mixed) and add in your chili powder, black pepper, and cayenne. Set to the side. 

In a 9 X 13 pan, spread out your refried beans so they completely cover the bottom.  Then add your cream cheese mixture, guacamole, evenly distribute out the salsa, and finally the shredded cheddar.  Cover with plastic wrap and place in the fridge to set, either over night or for a few hours before the party.

Cut out a graveyard scene from your flour tortillas.  Individual fence posts, graves, a tree, black cat, etc etc.  Bake in the oven at 350 F, for only about 10-15 minutes or until crisp.  Spread your shredded lettuce and cilantro evenly over the top of the taco dip.  You do not want to see any of the shredded cheddar.  Then place your graveyard scene sticking out of the dip.

Bloody Bat Wings

Ingredients

• 12-16 Wings, with drumstick and wing tip still attached (the bigger the better) 
• 3 tblsp cups paprika
• 3 tbsp course black pepper
• 3 tbsp onion salt
• 3 tbsp granulated garlic
• 3 tbsp chili powder
• 1 tbsp Cayenne powder
• 3/4 cup brown sugar
• 1 cup of BBQ sauce

Directions

Make sure your wings are clean, and patted dry.  In a baking pan or even better a metal rack over a baking pan, use a little canola oil so nothing sticks.

Now mix together all your spices and brown sugar.  Thoroughly coat each of your chicken wings, so you can't see any skin.  Place on your metal baking rack, and bake at 375 F for about 30-40 minutes. 

Take out and let cool for about 5 minutes.  Place on a large circular plate so it looks like the wings of bats, surrounding a ramekin of BBQ sauce. 

Snake Bite

Ingredients

• 1 can crescent rolls
• Flour, for dusting
• 4 tablespoons spicy mustard
• 10 ounces thinly sliced ham
• 10 ounces thinly sliced salami
• 10 ounces bologna
• 12 ounces Monterey Jack, grated
• Liquid Food Coloring
• 3 egg yolks
• 2 whole cloves
• Toothpicks
• 2 small pimento-stuffed olives
• 1 (1-inch) strips jarred roasted red peppers

Directions

Preheat the oven to 375 degrees F.
Line a cookie sheet with foil. Grease the foil and set aside.  Dust a flat surface lightly with flour. Spread out the crescent dough — do not separate. Pinch together the seams so that you have 1 piece of dough. Roll out to make a large rectangle. Make sure the dough is not stuck to the surface at all.

Brush the dough with the mustard, leaving a 1-inch border. Layer the meats down the center of the rectangle, leaving a 1-inch border on either end. You can feel free to use your favorite cold cuts.  Top the meats with the cheese. Fold 1 side of the dough over the filling, lengthwise. Then, fold the other 1/2 over and press the seal the filling inside. 

Take 1 egg yolk, and beat lightly with a fork. Brush the egg yolk over the top of the dough. The yolk will act as the glue to hold. Fold the dough in 1/2 again lengthwise.  Pinch the seam with your fingers to seal. Press the outside of the dough to make sure everything is sealed tight and to make an even thickness for the body of your snake. Taper 1 end of the dough to form a tail shape. Form the other end into a head shape.
Beat the 2 remaining egg yolks together. Transfer to 3 separate small bowls. Add some food coloring to each bowl — whatever colors you like! Using a clean paintbrush, "paint" the snake with the egg yolk/food coloring mixture.

Transfer the snake to the foil lined sheet tray. Form into an "s" shape so it looks like the snake is slithering. Insert 2 cloves into the head to look like nostrils and 2 stuffed olives for eyes. Create a mouth or tongue with the roasted red peppers. Bake the snake for 25 minutes, or until golden brown and cooked through.

Crescent Wrapped Mummies

Ingredients

• 2 cans of crescent rolls
• 1 package of 8 ball park franks

Directions

Unfold your can (s) of crescent rolls.  Using 1 crescent roll/hot dog, cut it into long strips.  Using these strips, wrap them around your hot dog to resemble a mummy.  Leave some space where the eyes would be, and simply use mustard to dot eyes on some of your mummies when you serve them.  I like to use a dipping sauce of just mustard and ketchup mixed together, but anything would be delish!

Skittle Shots 

• 1 large bag of colored skittles
• 1 half gallon of vodka
• 5 clean, empty plastic water bottles

Directions

Separate all your colors into individual containers/the water bottles.  Make sure you know approximately how many you have in each. 

Add 1 oz of vodka for every 10 skittles.  So if you have 80 skittles, add 8 oz of vodka (1 cup).


Shake vigorously for about 30 sec to a minute.  Let sit at least overnight at room temp, shaking every once in a while.  For the most part all of your skittles should completely dissolve. You might be left with a small amount of white, but you can rid yourself of this by either carefully decanting OR using a sieve or cheesecloth.

You can either put your skittle vodka in individual serving bottles and chill, using for mixed drinks/martinis OR pour into 15 ml disposable plastic test tubes for individual shots.  This is what I did, and not only were they delish, but made a great decor addition.

Iron Foodie Contest 2010

So the answer to these questions below could put me well on my way to competing in Foodie Blogroll's Iron Foodie Cooking contest.  Where 8 secret ingredients will get shipped directly to me, and then using three of the eight special ingredients will have to create a signature dish.  So all of my constituents in Facebook-land wish me luck! 

1. Why do you want to compete in this challenge?  For the past couple of years I have been trying my hand at competing on a smaller scale in the food arena. In general, I am always creating new dishes or altering old favorites in my kitchen.  Sometimes it simply comes down to looking in my fridge and trying to figure out what I possibly have in order to make a full, hearty meal!  I learned this technique from my mother, she was a pro.  Of course I love to cook new recipes, but there is nothing quite like the feeling of coming up with something that is completely your own.  When someone takes that first bite of YOUR dish, and they can't stop smiling (nor eating), well for a cook there isn't any better feeling now is there?!?!
2. Limitations of time/space notwithstanding, whose kitchen would you like to spend the day in & why? Julia Child, Thomas Keller, Ferran Adria, James Beard, Marie-Antoine Careme, or The Swedish Chef?  This is a tough one, you have two of my favorite chefs of all time, so the choice is  between Julia Child or The Swedish Chef.  Both bring back extremely fond childhood memories. My mom and I used to watch Julia on PBS together, as she tried to put me down for a nap, and my family may actually have an unhealthy obsession/love of Jim Henson's the Muppets.  So though it is a tough call, Im gonna have to go with The Swedish Chef, for one and one reason only TALKING VEGETABLES!
3. What morsel are you most likely to swipe from family & friends’ plates when they aren’t looking?  So if you have ever watched the TGIF comedy Family Matters you will most certainly get this reference.  My nickname with my family has always been Urkel.  Because of both his and my true LOVE, no not Laura Winslow, we are talkin' cheese here people.  So if you have a tasty piece of cheddar, brie, pecorino, bleu, or even a smear of Kaukauna Cheese Ball (Port wine is delish), watch out because I 'm certainly eyeing your plate!
4. Sum your childhood up in one meal. Easy Peasy: Mom's homemade baked Macoroni and Cheese (topped with parmesan and roma tomato slices), TWO meatloafs made with beef, pork, and veal (I came from a larger family, and my brother would devour almost one himself), and either Broccoli or Baby carrots.  Talk about down home comfort foods.
5. The one mainstream food you can’t stand?  I don't know if its considered mainstream, but seems like in the past 5 years or so its becoming more and more popular.  I HATE TOFU! blah, I don't care how you cook it, what it's cooked with, etc etc, the texture is unbecoming and honestly you usually replace meat with it, and why would I EVER want to do that?!?!?

Pad Thai: Easy as A-B-C, 1-2-3

Okay so perhaps The Jackson Five weren't singing about Pad Thai back in the day, or probably had ever heard of it, but truly this is one of the most delish and easy dishes to make.  It's amazing not only because of its simplicity to make, nor the fact that it is single serving friendly, but the flavor combos are what really set this apart.  In terms of Asian cuisine this is number one on my list of fav things to eat (yes even ahead of sushi).  Let's also not forget to mention how cost friendly Pad Thai really is, especially if you buy a couple of the more specialty items at a local asian store, you are getting a lot of bang for your buck.  I made this dish last night for Joe and I.  I even got home from work LATE, and didn't start cutting and cooking anything up until a little after 7 oclock, and miraculously we were eating the minute Joe walked in my door at 8pm (would have been eating earlier if he hadn't been distracted at his place by the comedy Modern Family, though I highly recommend watching it, hilarity!).  We dined with our plates on our laps, watching the DVRed Modern Family, and an ice cold bottle of Bell's Oarsman Ale to our sides (I make this dish a bit on the spicier side, so a nice bottle of beer goes really well).  If you aren't a beer drinker don't dismay, pinot grigio also pairs quite nicely!

Pad Thai

 

 Ingredients

Serves 2-4 people

• 8 ounces dried rice noodles
• 1/4 cup fish sauce or oyster sauce
• 3 cups of chicken or beef broth (get the low sodium kind)
• 3 tablespoons rice wine vinegar (or simply white vinegar)
• 3 tablespoons  brown sugar
• 1/4 pound peeled and de-veined raw shrimp, chicken, beef, or pork
• cayenne powder or Sriracha sauce (AKA Rooster Sauce)
• 3 tablespoons peanut oil or Olive Oil
• 2 tablespoons minced garlic
• 2 large eggs
• 2 cups bean sprouts
• 1/2 cup chopped green onions mixed with 1/2 cup minced fresh cilantro
• 1/2 cup chopped roasted unsalted peanuts
• 2 Limes quartered

Directions

1.     In a large bowl, combine the noodles with water to cover. Soak until just tender, about 45 minutes, then drain. (some brands of noodles you do not have to soak first, so read the directions)

2.     In a small pot, combine the broth, fish sauce, vinegar, sugar, and stir until the sugar dissolves. Heat through on medium.  Add either Cayenne powder or the Sriracha Sauce to taste (depends on how hot you want your final product to be).

3.     In a wok or large saucepan, heat the oil over medium-high heat. Add the garlic (If you really want it to zing add half a diced jalapeno), and cook, stirring, for 30 seconds. Add your meat, season with pepper, salt, and garlic powder, and cook through. (can also add dried red chili pepper flakes) Transfer to a plate and cover to keep warm.

4.     Add the eggs and cook, stirring, until just set, about 45 seconds. Add a ladle full or more of the fish sauce mixture, and noodles, and cook, stirring, until warmed through, and there is no excess broth in the pan

5.      Add the meat back in, mix (tongs are handy at this point), and cook for 30 seconds. Add your bean sprouts. Cook for an additional 30 seconds. (If seems dry, can add more of the broth, just make sure to cook until there is no extra liquid in the pan).

6.     Transfer to a serving platter and top with the cilantro/green onions and peanuts, serve with slices of the lime. 

     **If you do not want to use oyster or fish sauce, substitute in a couple of tblspn of soy sauce in broth instead. 

**You can pretty much add any veggies you want to this dish and it’s delish.  I recommend keeping it simple though with diced carrots, celery, water chestnuts, or bamboo shoots. (Broccoli tends to not mix as well with the fresh cilantro and green onion flavors)

**If some people do not like it at all spicy, then simply serve it with the Sriracha sauce on the side (instead of in the broth), so anyone can add the heat to their individual plates.  

Gene's Sausage Shop and Delicatessan

So this past Saturday was quite a remarkably good one.  I woke up early, went for a Mani/Pedi at Blueberry Moon Aveda Salon in Lincoln Park (I highly recommend it), and then was going to head to the Farmer's Market to pick up some tasty treats for us to celebrate Joe passing his first CPA test and to enjoy while watching the Michigan State vs Wisconsin game.  Unfortunately, the weather had other plans, and I was caught in a torrential downpour.  So I had to quickly reevaluate the situation.  I decided that I would head towards Joe's, in Lincoln Square, but hop off the Brown Line at Western, and hit up some of the specialty shops over there.  I had yet to be in Gene's Sausage Shop over on Lincoln, and obviously this seemed like the perfect opportunity to do so.  The minute I walked in the store I was in heaven.  Smoked and dried meats as far as my eye could see were hanging up in the window, and dangling from above behind the counter of the deli.  Not only did this shop have a plethora of  deli style meats to choose from, but fresh pork, beef, and chicken, along with an array of smoked animal parts (aka pork shoulders, bacon slabs, beef briskets).  It was a bit overwhelming!  I walked into a shop that not only had my tastebuds dancing, but was tweaking my memory banks from holidays past.  Basically we were talking about a whole bunch of my cultural heritage/holidays all wrapped up in one store!

I grabbed a number, and as I waited I grabbed a free sample of what they simply called "Snack Sausage".  I then proceeded to grab another sample, and yet another (did I mention that I had yet to eat anything that day except for a grande Pumpkin Spiced Latte from Starbucks, but it was the epitome of Autumn deliciousness).  So finally I was up to the plate.  The woman behind the counter couldn't have been more helpful, and patient.  First I HAD to order some of the Snack Sausage, which you could either buy one-one foot link or two-one foot links, of course I opted for two, which ONLY cost me a whopping $ 3.72.  Of course since I got the Snack Sausage I had to get some sort of cheese to go with, and was informed by one of the butchers in the back (who popped his head out while I asked about their favorite cheeses in the case) and proclaimed that I NEEDed to get the smoked gouda.  Oh and was he right!  I then bought some smoked, peppered, bacon, which they cut to my liking (thick for wrapping).  I ordered two bone in pork chops (to be wrapped by the smoked, peppered, bacon).  And then I hit the jack pot, about 10 different kinds of fresh Bratwurst.  I had never been offered these kinds of options, so had to have the poor woman explain the differences between, Sheboygan, chicago, hungarian, german, apple, etc etc (just to name a few).  I decided on three links (1lb) of the Apple and three links (1lb) of the Sheboygan (apparently very garlicy).  Finally, I found the icing on the cake, homemade pierogi (the sauerkraut was my choice of the day).   I then was about to grab some polish rye to have with our smoked gouda and sausage feast, when low and behold I found snack style small pumpernickel rye breads (which are very much elusive).    After picking up some Apple Cider, mushrooms, onions, garlic, butter, sour cream, Polish Pickles, along with GOOD dijon mustard I thought I was good to go.  Until I ventured upstairs and was hit by the wonders of specialty beers, wine, and liquor.  This store truly had everything!  I decided on a large bottle of Allagash White and headed to the checkout.  You might be thinking that I broke the bank with the amount of meats that I ordered, but boy would you be wrong.  My bill was only $70 dollars, and I bought enough food for at least 3 different types of meals, and then some.  Needless to say, when I walked in Joe's door he was more than ecstatic once he found out what was in the bags.  I told him that each time he passed one of his tests (he has to take four total) I would up the Ante in terms of foods/meals that I would make.

That day we enjoyed the Snack Sausage, cheese, rye breads, mustard, and pickles.  And drank the Allagash  in celebration of  another Spartan Victory (5-0 baby!).  Sunday I made Joe the pork chops wrapped in bacon, topped with a mushroom and apple wine sauce, and on the side were the sauerkraut pierogi's cooked in butter and onions, and served with sourcream.

I can confidently say this was a humdinger of a weekend for friends, football, and especially FOOD!

Gourmet Chicago Festival

So I was so very lucky to win 4, count them, 4 tickets to the sold-out Gourmet Chicago Festival that happened this past weekend at Millennium Park.  The tickets to this event were $150 dollars per ticket per day and I can honestly say they would have been worth the cost. Although of everything is better when it's free.  My boyfriend Joe, our friend Scott Greenman (in town from Hotlanta), and Danielle all arrived promptly at the start (around Noon), and moseyed on in, where we were given a shoulder bag containing programs of the events and areas where we could find each of the different vendors, and one wine glass (see picture above) each for tastings.  The minute we walked into the event there were three different wine distributors with an array of tastings to be had, along with Labriola Cafe
serving up (as you know one of my fav go to appetizers) caprese with an aged balsamic vinegar and some of the tastiest pasta bolognese with the perfect accompaniment of crusty baguette.  Okay so this was just within the fifteen minutes of us arriving on the scene, so you can only guess that the food and drink situation only got exponentially better. 

The Gourmet Festival was ALSO where the top three winners of the Santa Margherita Great Taste Challenge were going to contend for the top prize.  Which if you remember correctly I was eked out of this event, by a mere 200 votes.  I of course went and watched, and I promise was only mildly bitter.  There is always next year, AND most importantly I won two of my tickets through Santa Margherita's facebook page (and the other two were won through Patron Social Club)! The Terlato wine tent (who distributes Santa Margherita) most definitely had one of the best, if not THE BEST wine tents at the event.  We sat on couches sipping our wine, as platters of tasty morsels were passed around. I could easily have gotten used to such treatment.

There were wine's there for all.  I of course am the quintessential lover of Reds (the bolder the better) but my friend Danielle loves her wine fruity and bubbly and was afraid that her palate would be left wanting.  Au contraire, mon frère!  There was no short supply of either.  Not to mention the enormous amount of liquor vendors that were represented.  Which was also what may have gotten me a little too tipsy towards the end of the event (when in doubt of whether you have had enough to eat, say no to the martini shots, rule of life).  If you enjoy vodka, and especially flavored than look no further.  Vangogh Vodka is now my absolute fav, hands down.  The flavored vodkas were like a martini in a bottle, no need to add anything that would water them down.  Try the Caramel Vodka with the Espresso, and BOOM, caramel macchiato is tickling your tastebuds.

Of course there was both food and booze at this event, but to be perfectly honest the vino and the liquor easily took the cake.  UNLESS you were one of the select few to watch Uncle Bub's smoke an whole pig (which of course I was, I smelled that bad boy from half way across Millennium), and then see the delicious process unfold of the juicy tender meat, just falling off the bone.  One of the women volunteering to help serve at this station, saw how many detailed questions I was asking about said process, and therefore decided I needed a whole bottle of their special BBQ sauce (I felt so honored, especially since I was the ONLY ONE receiving this delish gift, which the jealousy among my group and the folks behind me was evident), Im pretty sure joe was excited too, considering he knew he would get to eat something made with this saucy goodness.  Nothing says love like BBQ.

Overall it was an absolutely amazing day.  The only complaint that I, and others from the event, had was pertaining to the lines for food.  The lines for the liquor were small if non-existent, while the food lines were about 40 minutes deep.  Then when you got to the front you were given such a minimal tasting that it just didn't add up to enough in the end.  Needless to say, we were all a little too full of vino, and not full enough on the filler.  This is not me complaining, because honestly I came, I drank, I made friends with the vendors....life couldn't have been any better on a beautiful Saturday afternoon.  OH WAIT, it could and did, Michigan State killed Northern Colorado, oh what a day....what a day!

Beach Party Blowout: Cheese Burgers In Paradise AND Key Lime Cheesecakes

So this past weekend I ended up throwing a party, with one of my favorite themes, BEACH.  I had bought quite a few decorations from Oriental Trading Company (if you ever need decor they are a definite must, reasonably priced and ships right to your door).  The food and drink put it over the top with my homemade salsa and guac, "Cheeseburgers In Paradise", Individual key lime cheesecakes, and the piece de resistance Pink Panty Pull Downs (AKA Porch Crawlers) as the specialty cocktail.  Everything was absolute delish, and eventhough I didn't have an amazing turn out in terms of number of people (tons of peeps were out of town, including my BF who was partying the weekend away in Vegas for his brother's Bachelor Party) the quality of people who showed, is really what made the difference!

"Cheeseburgers In Paradise"

(Homage to Jimmy Buffett )

Ingredients

• 2lbs of ground chuck (80-85% lean)
• 1.5 cups of Open Pit BBQ sauce, (or sauce of choice)
• 3 medium jalapenos minced
• 6 cloves garlic minced
• 1/2lb-1lb of spicy colby or cheddar cheese, sliced
• 1/2lb-1lb of American Cheese
• 8 hamburger buns (just cheap white bread)
• garlic powder/or salt, salt and pepper to taste

1. put your 2lbs of ground chuck in a medium mixing bowl, add you jalapenos and garlic, mix thoroughly (if you aren't as sissy just use your hands, everything gets much more evenly distributed that way)
2. add 1 cup of BBQ sauce, mix, if doesn't look too wet add the additional 1/2 cup and mix thorughly
3. Roll out your burgers into 8 even balls.
4. flatten your burger out, and then take the slice of colby cheese and break up so you can fit it all into the middle of the burger.  Should have about half of an inch or more of burger all the way around with your cheese in the middle.  Now bring those sides up over the cheese so that it is completely incased and no holes are showing with cheese poking through.  This is important or else you cheese will simply cook out of your burgers. 
5. Place burgers on tray, cover with saran wrap, and leave over night, they will stay together better when cooking the next day.  Sprinkle your burgers with garlic powder, salt, and pepper.
6.  Simply warm up a nonstick pan to medium/high heat and start grilling your burgers.
7. When they are nice and brown on both sides place onto bottom bun, and add 1 piece of American cheese.  You can cover with tin foil and place into a warm oven so they stay warm until company arrives/you are ready to serve.

Key Lime Cheesecakes 

Ingredients

Crust:

• 1.5 cups graham cracker crumbs
• 4 tablespoons sugar
• 1/4 cup (1/2 stick) butter, melted

Filling:

• 2 (8-ounce) packages cream cheese, at room temperature
• 1 cup sugar
• 1/4 cup all-purpose flour
• 1/4 cup of freshly squeezed key lime juice
• 1 tblsp of key lime zest
• 2 eggs

Decor

• 12 thin slices of key lime
• Can of whip cream

1. Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a standard muffin pan.To make crust: In a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup
2. To make the filling: Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, zest, and lime juice, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over graham cracker crusts. Bake until just set, about 20 minutes. Allow to cool completely before serving.
3. serve with a dollop of whipped cream and a slice of a key lime sticking up out of the top.

Pink Panty Pulldowns

Ingredients

• 10 12oz light beers
• 1/5th of vodka
• 2 cans of pink lemonade concentrate

1. Just mix everything together in a large punch bowl (or use a large pot and transfer part of the mixture into pitchers or punch bowl).  Make sure the concentrate is completely dissolved.
2. Serve over ice.

Marinated Flank Steak with Chimichurri sauce Tapa Style

Okay so this tasty treat was something that I happened upon when trying to come up with something different that Joe and I could cook together one Friday night a few weeks back, that was both creative, relatively quick, and tapa style.  I crossed paths with this recipe while meandering through the Food Network Website (sometimes I am just simply inspired when browsing through the recipes).  The occasion, since I am sure you very well want to know, was nothing out of the ordinary for one of our Friday nights, just dinner and a movie.  However, I wanted to make it a little bit more special and so wanted something that would tantalize the senses.  The movie we were watching was Julie and Julia (of course one of my favs) and I paid homage to Ms Julia Child, by cooking in my 1950s style purple gingham dress, heels, and pearls.

It actually ended up being quite a production starting off, as I was planning on simply taking the bus to Lincoln ave and trekking a couple blocks to get to Trader Joe's.  Alas mother nature had a different plan when she brought in a torrential downpour the minute that I was getting off the train.  Needless to say I tried to hail a cab for over a half hour (which the bus still hadn't arrive at that point either) and then had joe pick me up after I was done with the shopping extravaganza.  Trader Joe's had EVERYTHING I wanted and then some, including miniature Heirloom Tomatoes which I promptly picked up for a heirloom and feta cheese salad (doesn't that sound refreshing?).  I also grabbed a box of Trader Joe's frozen mini crab cakes and made a quick remoulade.  So without further ado, a appetizer that I will surely make again and again!

Flank Steak Crostini with Chimichurri and Vidalia Relish

 Ingredients

Steak:

 Buy pre-marinated steak from Trader Joe's, I got the Carne Asada Style and let me tell you it was divine.  One package was plenty for the two of us OR you can marinate your own however you would like it.

nocoupons

• 2 cups red wine
• 1/4 cup canola oil
• 3 cloves garlic, minced
• Freshly ground black pepper
• 1 (2 to 3-pound) flank steak
• Kosher salt

Chimichurri Sauce:

nocoupons

• 1 cup cilantro leaves
• 1 cup Basil
• 1/2 cup mint leaves
• 4 cloves garlic, roughly chopped
• 3/4 to 1 cup olive oil
• 1/4 to 1/3 cup red wine vinegar
• Kosher salt and freshly ground black pepper

Vidalia Relish:

nocoupons

• 3 Vidalia or other sweet onions, skin on, sliced 1/4-inch thick
• Canola oil
• Kosher salt and black pepper
• 4 green onions, sliced
• 1 serrano chile, minced with the seeds or use Sirachi (Rooster) spicy thai sauce (about a spoonful)
• 2 to 3 tablespoons extra-virgin olive oil
• 2 to 3 tablespoons red wine vinegar

To serve:

nocoupons

• 1 baguette
• Olive or canola oil
• Kosher salt and freshly ground black pepper

Steak:

Directions

Mix the wine, oil and black pepper in a nonreactive dish. Add the steak, turn to coat, and marinate at room temperature 1 hour.

Sauce:

Pulse the herbs and garlic in a food processor until coarsely chopped. Add 3/4 cup oil, 1/4 cup vinegar and salt and pepper, to taste, and pulse to make a soupy vinaigrette — it will look a bit creamy until it settles. Add more oil and/or vinegar if too thick. Set aside.


Preheat the grill to high. Remove the steak from the marinade and season with salt and more pepper. Grill, covered, until nicely charred and medium rare, 3 to 4 minutes per side. Remove from the grill and rest 5 to 10 minutes before slicing across the grain.  If you don't have a grill/want to take the time, use a George Foreman OR simply pan fry on the stove.

Relish:

Brush the onions with some canola oil and season with rub, salt and pepper. Grill the onions, turning, until charred and soft. Remove from the grill and chop coarsely. Chop again with the green onions and then stir them together with the chile, oil, vinegar, and salt and pepper.
**I have also made it without grilling the onions, while grilled onion are super delish, if you do not wish to take the time the relish with raw onions was still quite good.


Slice the baguette on a diagonal 1/4-inch thick. Brush with oil, season with salt and pepper and grill briefly, until just starting to crisp (can also throw in the oven for a few minutes). Top each piece with some sauce, a slice or 2 of steak, more sauce and some relish.