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Summer leftovers: Endive stuffed with grilled chicken
Filed under: Frugal Food, Dinner, Hors D'oeuvres, Vegetables, Poultry, Summer 
I realize that none of these ingredients are considered wild like the things I usually write about, but it keeps within my love of frugal foods. I love turning leftovers into something that makes people say you made this with what? Leftover grilled chicken is a great starting point. I use it on top of salads, or as a great starter for fajitas. Endive, along with its cousins frisee, radicchio, and escarole, is a relative of the plant chicory, which is seen along roadsides all over the country. Don't expect to pick...
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Mainely Food Pics: Mussel Car
Filed under: Hors D'oeuvres, East Coast, Steaming, Leftovers, America, Shellfish, Summer 
I always thought that a muscle car was a hot rod from the late 60's- early 70's until I was driving around my old haunts of Rockland, Maine yesterday researching and shooting an article and saw this impressive Mussel Car.
That looks like it was the remains of a tasty lobster, clam, and mussel bake. Or maybe it washed up on the beach after a Nor'easter. Either way that's one heck of a vehicle. I wonder how many shellfish power it is? Does it get dive bombed by...
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Pâté Party
Filed under: Hors D'oeuvres, Vegetables, Recipes, Newspapers, America, Europe, Meat 
One of my favorite things in the world is a thick wedge of pâté de campagne - rustic French pork pâté - served with crusty bread, coarse mustard, and a little jar of pickles. The buttery pâté is cut by a bracing smear of mustard, given body and crunch by the bread. And digging cornichons and pickled pearl onions out of the jar with a tiny fork and popping them, whole, in your mouth, is just plain fun. This combo makes a great dinner party appetizer because, like roll-your-own sushi, it...
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Happy National Cheeseball Day!
Filed under: Hors D'oeuvres, Snacks, Cheese, Recipes, Holidays  Ah, the cheeseball. I always associate them with Thanksgiving and Christmas. I'm the guy in charge of cheese and dips and crackers on those holidays, and that seems to be the only time I eat cheeseballs. I never liked them as a kid, but I love them now.
Today is National Cheeseball Day. (Do you spell cheeseball as one word or two? I'm going with one.) Here's a recipe for Party Cheeseballs from CD Kitchen, and here's one for a Cheeseball from AllRecipes.com. And let's not forget the recipe for a 'Lil Smoky Cheeseball...
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Waffle Pieces with Lettuce and Papaya Chutney
Filed under: Hors D'oeuvres, Recipes, On the Blogs, Vegetarian/Vegan 
What a fantastic idea: splitting waffles into individual squares and filling them with chutney! Genius.
The recipe comes to us from Vegalicious, and you'll find a recipe for the waffles as well as for the chutney.
Hmm - what if we can't find papayas? Perhaps mangoes would be a good substitute?
And just a reminder: this is most definitely a vegan recipe, so the recipe calls for "egg replacements" instead of eggs, as well as soy milk and soy margarine. And before you go changing the ingredients to real-milk products,...
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The worst food in America comes from Outback Steakhouse
Filed under: Dinner, Hors D'oeuvres, Snacks, Vegetables, Dairy, Beef, Cheese, Australia, Condiments, America, Comfort Food 
It's official. The Worst Food in America is not the Pizza-Crepe-Taco-Pancake-Chili Bag that was famous for about 30 seconds a couple of years ago. First of all, the PCTPCB doesn't actually exist, and second of all, the Aussie Cheese Fries with Ranch Dressing from Outback Steakhouse, which does exist, has made its way to the top -- er bottom, as it were -- of Men's Health's list of the
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Parmesan & Asiago Dip with Garlic & Basil recalled for botulism
Filed under: Hors D'oeuvres, Snacks, West Coast, Cheese, Fruit, Stores & Shopping, Condiments, America, Spices, Health & Medical  Speaking of the dangers of dips, this one -- possible botulism -- might be a little worse than sharing your germs with your guests.
Olivier brand Parmesan & Asiago Dip with Garlic & Basil has been voluntarily recalled by the manufacturer for the possibility of contamination with Clostridium botulinum, or what we would just call botulism. The dip is packaged in an 11.76 ounce jar by Olivier Olive Oil Products Inc. out...
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Super Bowl Week: Sweet Potato Pecan Puffs
Filed under: Hors D'oeuvres, Snacks, Vegetables, Vegetarian/Vegan, Slashfood Bowl 2008  These are a deliciously light mix of savory and sweet, and they're healthy, so you'll still respect yourself the next morning, unlike the guy next to you who just downed a bag of Cheez Doodles and chased it with a pint of beer.
Sweet Potato Pecan Puffs
Serves 4-6
From: V Cuisine: The Art of New Vegan Cooking
You'll need:
2 medium sweet potatoes, finely chopped
6 cloves garlic, chopped
1 cup unsweetened soy milk (feel free to use regular milk instead)
1 Tbsp. olive oil
2 cups toasted and chopped pecans
2...
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Super Bowl Week: Slow Cooker Chili, step by step
Filed under: Lunch, Dinner, Hors D'oeuvres, Snacks, Vegetables, Nuts/seeds, Beef, Poultry, Cheese, Recipes, Pork, How To, America, Comfort Food, Slow cooking, Meat, Vegetarian/Vegan, Super Bowl XLII 
Though there are a a lot of different things for Super Bowl parties, there are a few that will, without a doubt, make an appearance at every Super Bowl party this weekend -- beer to drink, tortilla chips and salsa for snacking, and as a "main" dish, some sort of...
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Slow Cooker Chili - Spices and seasonings
Filed under: Lunch, Dinner, Hors D'oeuvres, Snacks, Recipes, How To, America, Spices, Super Bowl XLII 
The last thing to add to Slow Cooker Chili before you turn the dial and set it on its long slow journey to chili awesomeness is seasoning. Like any slow cooked dish, using fresh herbs to season is a waste of fresh herbs. Stick with dried herbs and spices, which have more concentrated flavor.
I will be frank with you. If I am making chili during...
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