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Author Topic: Food!!  (Read 1310 times)
BC
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« Reply #45 on: December 06, 2012, 07:10:03 PM »


Just basic sangria and fresh fruit.   Wink

Tastes awesome, too.

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BC
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« Reply #46 on: December 28, 2012, 07:33:37 PM »





Hoppin’ John: A New Year’s Tradition


By Stephanie Butler

Forget champagne—in the Southern United States, Hoppin’ John is standard New Year’s fare. This simple, delicious dish of peas, pork and rice has graced holiday tables since the 1800s. Although it’s believed to bring luck and peace in the coming year to anyone who eats it, Hoppin’ John’s history is anything but peaceful. What’s the story behind this New Year’s tradition?

The first recipes for Hoppin’ John appear in cookbooks that date back to the 1840s, although the mixture of dried peas, rice and pork was made by Southern slaves long before then. It seems to have originated in the Low Country of South Carolina, an area where plantation owners searched long and hard for a crop that would flourish in the hot, muggy weather. Rice grew well in the river deltas, so it was a natural choice, but the white farmers had no real experience with cultivating rice on a large scale. Enter the slave trade and enslaved West Africans who had grown rice for generations.

Although any type of dried peas can be used for Hoppin’ John, the black-eyed pea is the most traditional. This pea happens to have been domesticated in West Africa, which led to the belief that African slaves took the peas with them, planted them in their new surroundings and created a dish that would remind them of their lost homes. This is probably only partly true. Newly abducted Africans were lucky to have clothes on their backs, and they certainly weren’t encouraged or even allowed to bring sacks of planting grain along with them. What is more likely is that slave traders saw black-eyed peas as an economical and easy way to feed their cargo.

The origins of the name “Hoppin’ John” are slightly less clear. Some say an old, hobbled man called Hoppin’ John became known for selling peas and rice on the streets of Charleston. Others say slave children hopped around the table in eager anticipation of the dish. Most food historians think the name derives from a French term for dried peas, “pois pigeons.”

It’s also uncertain why the dish became associated with New Year’s and good luck. The most likely story is that slaves would often have the period between Christmas and New Year’s off, since no crops were growing at that time. Hoppin’ John was, and still is, often eaten with collard greens, which can resemble paper money, and “golden” cornbread. The peas themselves represent coins. Some families boost the potential of their Hoppin’ John by placing a penny underneath the dishes—or adding extra pork, which is thought to bring more luck.

Our modern Hoppin’ John eschews pork in favor of smoked turkey thighs, which bring flavor but less fat to the meal. We add jalapenos and red bell pepper for a bit of color and spice, and serve the whole thing atop freshly steamed white rice.

    NEW YEAR’S HOPPIN’ JOHN

    Start to finish: 1 hour
    Servings: 10

    2 tablespoons olive oil
    1 cup red onion, chopped
    1/2 cup celery, chopped
    1 cup red bell pepper, chopped
    2 jalapenos, stemmed and deseeded, chopped
    1 tablespoon chopped garlic
    2 smoked turkey thighs, skin removed
    1 pound black-eyed peas, soaked overnight and rinsed
    1 quart low-sodium chicken stock
    1 bay leaf
    3 sprigs fresh thyme (or 1 teaspoon dried thyme)
    1 teaspoon salt
    Salt, black pepper and cayenne to taste
    1 cup green onion, chopped
    4 cups freshly steamed white rice

    Heat the olive oil over medium-high heat in large soup pot or Dutch oven. Add the onion, celery, bell pepper, jalapenos and garlic, and cook until opaque and lightly browned, about 8 minutes. Add the turkey thighs, peas, chicken stock, bay leaf, thyme and a teaspoon of salt. Simmer for 40 minutes, or until peas are creamy and tender. If liquid evaporates, add more stock or water. Adjust seasonings, and garnish with green onions. Serve hot over rice.



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« Reply #47 on: December 28, 2012, 08:11:04 PM »

Hey BC....... Saw the pic without the caption and it looked like a puke shot.  Grin

Goin back in now for another look.  Cheesy
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« Reply #48 on: December 28, 2012, 08:12:50 PM »

OK...... If I try this dish it's going to get a good dose of Franks hot sauce.
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« Reply #49 on: January 29, 2013, 08:41:12 PM »



NATIONAL CHICKEN WING SHORTAGE!!


<a href="http://www.youtube.com/v/F-XLKXinEv4&rel=0" target="_blank">http://www.youtube.com/v/F-XLKXinEv4&rel=0</a>
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« Reply #50 on: January 30, 2013, 12:21:04 AM »

Never will there be a shortage.

Best wings are from the .

smart chicken brand.

Flash frozen, not watered.

Buy BWW sauces..... or use Franks wing sauce.

and fry your own for less than half the price.



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« Reply #51 on: January 30, 2013, 12:22:47 AM »

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« Reply #52 on: February 01, 2013, 07:27:56 PM »


I heard it again on TV this morning.  Wings shortage.  And I also got a great buffet tip on brats.  Put them in a slow cooker with sauerkraut and Guiness beer.  Just leave it simmer and be self serve.
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« Reply #53 on: February 01, 2013, 07:51:07 PM »




Chocolate Cupcakes with Flaming Strawberries


Call me easily amused, but these little torch-topped cupcakes delight me.  Besides being a cute novelty item for a party, I think they would add a little drama to the end of a romantic meal.  I've been looking for something different to serve for Valentine's dessert, and this is definitely different.  The strawberries are hollowed out and filled with a bit of liquor, then ignited with a match.




For the cake portion, I chose a One Bowl Chocolate Cupcake recipe because 1. it's quick 2. it is easy, and 3. it fits my prerequisite for a light ending on date night.

I should say, a light ending provided you don't eat too many.  Which is really, really easy to do.




The cakes are just sweet enough, and have a light, fluffy crumb - the perfect vehicle for rich chocolate buttercream.



Notes for flaming strawberries:

    Any alcohol below 80 proof will not ignite well.  I used 80 proof which makes a small blue flame.  Note: some have had trouble getting 80 proof to ignite - lots of people are recommending Bacardi 151 as a fail-safe.

    You can add a little sugar to the inside of the strawberry to sweeten things up.  However, the flame seems to last longer without the addition of sugar.

    Make sure to use a liquor that you like.  Vodka is a good choice if you want very little flavor.

    Alcohol evaporates, so light the strawberry soon after you spoon the liquor in. 

    Room temperature alcohol ignites better than refrigerated.

    Do I have to say it?  Probably not, but my conscience will not let me go without.  Do not attempt to eat a flaming strawberry.  It has a relatively short burn time, lasting about 30 seconds to 1 minute. So, enjoy but be careful.  Use your noodle.



Shaina made a margarita version of this on Babble Food. You can find the link HERE, along with some additional tips on getting the alcohol to ignite.

Chocolate Cupcakes with Flaming Strawberries
 Yield:  About 20 cupcakes




Cupcakes:
3/4 cup unsweetened cocoa powder
1 1/2 cups all purpose flour
1 1/2 cups sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 eggs
3/4 cup hot water
3/4 cup heavy cream
3 tbsp canola or other vegetable oil
2 tsp vanilla extract

Preheat oven to 350 degrees.

Line muffin tin with cupcake papers and set aside.

Sift together cocoa, flour, sugar, baking soda, baking powder and salt into a large bowl.  Add eggs, water, heavy cream, oil and vanilla.  Mix with a hand held mixer until smooth.
Divide batter among muffin cups, filling each half full.  Bake for 20 minutes.  Let cool before frosting.

Frosting:
2 sticks softened butter
4 cups confectioners' sugar
4 tbsp unsweetened cocoa powder, sifted

In the bowl of a stand mixer fitted with whisk attachment, cream together sugar, cocoa and butter; beginning on low speed then increase to high.  Beat until fluffy and lightened in color.  Transfer mixture to a piping bag fitted with a decorative tip.  Frost cupcakes.


Strawberries:
18-24 Strawberries - you'll need as many as you have cupcakes
Vodka, rum, or your choice of liquor 80 proof or higher (use Bacardi 151 for fail-proof results).

Hollow the strawberries carefully.  If you pierce the side of the strawberry accidentally, start with a new one.  Since you'll be setting the liquor aflame, it is important that the strawberry is leak-proof.

Set one strawberry atop each frosted cupcake.  Fill strawberries with liquor just before lighting (see tips).  If you need to light them all at once, (say, for a party) use a turkey baster to quickly fill all the strawberries and a grill lighter in lieu of matches.




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« Reply #54 on: February 01, 2013, 08:36:54 PM »

OR..........

A FLAMER serving strawberries.......

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« Reply #55 on: February 01, 2013, 08:38:35 PM »

Not there's anything wrong with that.

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BC
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« Reply #56 on: February 01, 2013, 08:39:14 PM »






How about that
« Last Edit: February 01, 2013, 08:41:30 PM by BC » Logged

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« Reply #57 on: February 01, 2013, 09:02:39 PM »

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« Reply #58 on: February 25, 2013, 11:02:42 PM »





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« Reply #59 on: February 27, 2013, 11:28:52 AM »


<a href="http://www.youtube.com/v/gQ4Vvbn9hU8&rel=0" target="_blank">http://www.youtube.com/v/gQ4Vvbn9hU8&rel=0</a>

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