Saturday, February 27, 2010

Maria's Breast Cancer Walk and Breast Cancer Talk


On May 15-16 Maria, one of the co-founders here at The Bitch Stopped Cooking, is participating in theAvon Walk for Breast Cancer. It is a 2-day, 40-mile walk around the Greater Boston area. Maria is aiming to personally raise $2,000 to contribute to breast cancer research, treatment, and support. She is well on her way to reaching that goal.


If you are interested in donating, follow this link:

www.avonwalk.org/goto/mariamontague.



Breast cancer is a deadly disease that can affect any woman (or man!) in their lifetime. It is important to remain aware of this and keep up with your yearly exams and self-checks. Some other important lifestyle factors are diet and exercise. David Servan-Schreiber, MD, PhD, recently came out with a book, Anticancer: A New Way of Life . In this book he outlines some important dietary considerations that will help you lower your risk of cancer.


Some interesting ones are:


Change your oil: Use only olive and canola oil in cooking and salad dressings. Go through your kitchen cabinets and throw out your soybean, corn and sunflower oils. (And no, you can't give them to your neighbors or your relatives... They're much too rich in omega-6 fatty acids!) You may know our friends over at Gustare Oils and Vinegars, they will come in handy for this healthy step!


Go green: Instead of coffee or black tea, drink three cups of green tea per day. Use decaffeinated green tea if it gets you too wired. Regular consumption of green tea has been linked to a significant reduction in the risk for developing cancer.


Remember not all eggs are created equal: Choose only omega-3 eggs, or don't eat the yolks. Hens are now fed on mostly corn and soybeans, and their eggs contain 20 times more pro-inflammatory omega-6 fatty acids than cell-growth regulating omega-3s.


Skip the potato: Potatoes raise blood sugar, which can feed inflammation and cancer growth. They also contain high levels of pesticide residue (to the point that most potato farmers I know don't eat their own grown potatoes).


And, importantly: Make room for exceptions. What matters is what you do on a daily basis, not the occasional treat.


Follow this link to check out an article that outlines all of Dr. Servan-Schreiber’s 20 New Anticancer Rules.


In addition to keeping track of the foods you eat, don’t forget to exercise! Exercising 30 minutes, 5 days a week is what is best for you, but that can be a very difficult undertaking for some people. Our friend Diana has been keeping a blog of fun different ways that you can work out every day, no matter how busy you are. It is inspiring and might open your eyes to new activities you can partake in to get exercise.


Stay healthy, readers!

Saturday, February 20, 2010

Will the Bitch Need to Stop Cooking in 30 Years?

Here at The Bitch Stopped Cooking, we wonder if we're working ourselves out of a job. Perhaps for future generations, there will not be a need for The Bitch Stopped Cooking. Perhaps there will be gender equity in the kitchen (if we can't get the men to do all the cooking, let's at least have gender equity). Imagine - it will be so commonplace for a man to cook, or at least share the cooking, that here at TBSC we will have to find something else to do! In all seriousness, studies have shown that indeed, more and more men are cooking (with or without the help of TBSC). The NPD Group, in 2008, reported that although women still cook 78 percent of meals eaten at home, this decreased from 82 percent in 2003. If we extrapolate these data, we would see gender equity in the kitchen in just a few decades.

First there was metrosexual, now gastrosexual? The Urban Dictionary defines a gastrosexual as "a term used to describe men who cook, taking the household chore part away from it, and turning it more into a hobby, used to impress friends and prospective partners." Fabulous! More and more men are cooking, so now they get their own term! The feminist in me can't help but ask: Is there an equivalent term for a woman who takes the household chore part away from cooking? Or is it so engrained in society that women are supposed to cook that if we make it fun and not a chore, it's nothing special? Sorry, ladies, we don't get our own term! As a stay-at-home mom, I cook most of the meals during the week. My amazing husband does a fair share of the cooking (and vacuuming and laundry), for which I am infinitely thankful. We both truly enjoy cooking and have fun with it, but I can't help but feel like the meals I prepare, which I enjoy making, are a chore and the meals he prepares, which he enjoys making, are for fun. Is this just me being cranky and overtired, or have I also fallen victim to society's attitude about women in the kitchen? It's interesting , though, that even I, a strong, independent woman who co-owns, with her strong, independent sisters, a company devoted to the culinary liberation of women, still succumbs to society's attitudes about women in the kitchen. Why don't I feel like the meals I make are not a chore?

There's a great article in the New York Times about a movement called equally shared parenting. This is obviously a topic for another day (and another blog, perhaps), but one thing that it discusses is some research that Dr. Esther Rothblum has done on how same sex couples share parenting and other household chores. She has found that lesbian parents, gay parents and heterosexual fathers all report doing the same amount of household work, like cooking and cleaning. Heterosexual mothers report doing about twice as much household work. People in most same sex relationships divvy up household chores based on who's good at what and what just works the best for the family. Looking at our extrapolated data, in 40 years perhaps women in heterosexual couples will be reporting the same number of hours spent on housework as lesbian and gay parents and heterosexual men.

Okay, hopping off my soapbox now...

It's been great to witness how our little business of culinary liberation is actually making a difference for some women. Their partners may not be cooking as much as we would like (yet), but they at least seem to be more aware of the fact that, yes, men can cook! And, if they don't know how, they can learn and become great cooks. Suzanne, one of our fans, wrote to us to say that although she doesn't think her husband, who can't even boil water, will ever begin cooking, he was the one who showed her the article about us in the Cape Cod Chronicle. Christine, another fan, reports that her husband now cooks once per week because of TBSC, and Dave, another fan, reports that he thinks that he's cooking more now because of TBSC. We'll have to ask his wife to see if that's true, but at least he is more aware, right?

So, in just a few decades, perhaps my one year old daughter will be sharing meal preparation with her partner and they will both be enjoying it and neither will feel like it's a chore. In the meantime, we here at TBSC have more work to do.

Monday, February 15, 2010

The ubiquity of corn

This week’s blog post focuses on nutrition and the foods you choose to cook with. These days, corn and corn byproducts can be found in a staggering number of products sold in the grocery store. From high fructose corn syrup used to sweeten sodas and other beverages to corn-fed beef and chicken, corn has become ubiquitous in the food industry. This is thanks in part to the cheap cost of corn due to government subsidies provided to farmers who grow the crop. Because of the subsidies, consumer prices of corn and corn byproducts are more than a quarter below the actual cost of production, making it cheaper to use high fructose corn syrup as a sweetener than other natural sweeteners, and to use corn and other grains for livestock feed.

Health effects

The digestion and absorption of fructose, used in high fructose corn syrup, is physiologically different from that of glucose (a natural sweetener): unlike glucose, fructose does not trigger the release of insulin, increase leptin production, or suppress ghrelin production. What?? Basically, these processes all regulate how much you eat by telling your brain that you’re full. So, when they don’t happen, you eat more. Also, fructose is digested directly in the liver, where it’s turned into fat and enters the blood stream in the form of triglycerides (FAT!), which can lead to insulin resistance, which can lead to diabetes. The introduction and increased use of high fructose corn syrup in the food industry since the early 1980s has closely mirrored the obesity epidemic that our nation has witnessed in the past few decades. High fructose corn syrup has also been linked with vitamin and mineral deficiency: people who consume high amounts of added sugar have below-average levels of a number of essential nutrients, and soft drinks containing high fructose corn syrup are largely replacing milk in American homes, resulting in calcium deficiency.

The health effects of eating grain-fed beef, chicken, and fish (yes, fish) are also surprising. A diet of corn and soy rather than their natural diet of grass drastically alters the fat content of beef, significantly increasing overall fat content, saturated fat content, and lowering polyunsaturated fat content (a good fat!). Omega-3 fats, which have been shown to raise your metabolism, are 40% lower in grain-fed beef than grass-fed beef. Grass-fed beef also contains more beta-carotene, which, when converted to Vitamin A in the body, is essential for normal vision, bone growth, reproduction, cell division, skin health, and immune function. Similar effects have been found when comparing grain-fed chickens and fish with those who were fed what they naturally eat.

What can I do?

Many people are hesitant to drink diet sodas and other beverages due to speculation surrounding the long-term health effects of artificial sweeteners. Our suggestion is to stop drinking soda and other soft drinks – diet or regular – altogether. Yep, we said it. Stop drinking soda. Instead, drink healthier options such as water, 100% pure fruit juice, or home-brewed iced tea. Fruit juice can be diluted with water to reduce sugar intake and to stretch it out a little so it lasts longer, or you can top it off with some seltzer water for a soda-like effect. Brewing your own iced tea is not only healthier and cheaper than drinking artificially sweetened store-bought iced tea, but allows you to choose which flavor of tea you want to brew and to sweeten it with a natural sweetener, if you choose. Why not experiment with something new?!

Meats such as chicken and beef are a daily feature on many of our dinner tables and provide necessary nutrients such as protein and iron. There are ways to continue eating meat while avoiding grain-fed meat. Grass-fed beef is becoming increasingly available to consumers, especially in health food stores such as Whole Foods or your local farm. Check out a website such as http://www.farmfresh.org to help you find a local farm. When buying eggs, seek out omega-3 eggs. These have a much healthier omega-3 to omega-6 ratio than those produced by grain-fed hens. Another alternative is to substitute vegetarian protein options such as tofu or beans for some of your meals.

In today’s economy it’s often difficult to afford healthier foods, and corn subsidies have allowed the food industry to offer foods containing corn products at a cheap price and in large portions. Ask your congressperson to support a drastic reduction of corn subsidies and to support incentive programs for farmers to switch to healthier crops such as fruit and vegetables, which currently receive only one-tenth of one percent of crop subsidies. In the meantime, recognize that your health is one of the most important things you’ve got and choose to promote it by spending a little more on healthier foods.

Sources

Bray, G., Neilsen, S., and Popkin, B. "Consumption of high-fructose corn syrup in beverages may play a role in the epidemic of obesity," American Journal of Clinical Nutrition 79 (2004): 537.
Daley, C., Abbott, A., Doyle, P., Nader, G., and Larson, S. "A literature review of the value-added nutrients found in grass-fed beef products," http://www.csuchico.edu/agr/grassfedbeef/health-benefits/ 28 (2005).
Daley, C., Harrison, K., Doyle, P., Abbott, A., Nader, G., and Larson, S. "Effect of Ration on Lipid Profiles in Beef," California State University, College of Agriculture, University of California Cooperative Extension Service, 2006. http://www.csuchico.edu/agr/grassfedbeef/health-benefits/index.html.
Fields, S. "The fat of the land: Do agricultural subsidies foster poor health?," Environmental Health Perspectives 112 (2004): A820.
Friedlander, J., Bauman, E., and Ed, M. "How America’s Corn-ucopia Is Making Us Fat," Holistic Nutrition and Culinary Arts (2007): 1-5.
Pollan, M. "The (Agri) Cultural Contradictions Of Obesity," The New York Times, October 23, 2003.

Tuesday, February 9, 2010

Valentine's Day


Valentine's Day is on Sunday this year, so we thought it might be nice to throw some recipes your way in case you want to cook at home and enjoy the company of your loved one under your own roof. If you are looking to skip the restaurant scene, you are bound for culinary success and many, many brownie points if you follow these deliciously romantic and romantically delicious recipe ideas for Valentine's Day.

Here is a shopping list for everything you need to make all of the dishes.


Raspberry Romance

This martini is a perfect mixture of tangy and sweet, with the aroma of elderflower softening your senses.

Ingredients:

2 oz raspberry vodka (such as Stoli Razberi)
1 oz elderflower liquor (such as St. Germain)
4-6 raspberries
1/2 oz cranberry juice (100% cranberry juice works best)
1 mint leaf (or romantic garnish of your choice)

Directions:

Bring all ingredients to your local bartender. Have him or her mix the drinks for you. Bring them back home without spilling.

Just kidding! You can do it! If you don't have a martini shaker, hang on a minute and let me figure out what you should do. If you do have a martini shaker, here is what you should do.

1. Put a handful of ice in your shaker. Measure out the liquid ingredients. If you do not have something to measure an ounce, I am about to tell you something you will remember for the rest of your life. As long as you bookmark this page. One fluid ounce equals two tablespoons.
2. Throw the raspberries in the shaker.
3. Put the top on tight!
4. Shake for as long as it takes you to sing Free Bird to your loved one.
5. Repeat Step 4.
6. Repeat Step 5.
7. Take off the very top part of the martini shaker (not the whole top, just the cap part) and pour it into a glass.
8. Garnish it with the mint-leaf-or-garnish-of-your-choosing.
9. This one is yours. Now make a better one for your loved one.

Okay, those of you who don't have a martini shaker.... I heard they have some great Valentine's Day beers out there!


Oysters Rockefeller

As you may know, oysters are natural aphrodisiacs. (So are our aprons.) This dish is sure to get the sparks-a-flyin and the taste-buds-a-sighin'.

A tip: the Oysters Rockefeller takes a bit. I would recommend reading the recipe ahead of time and planning accordingly. Planning accordingly could involve starting the oysters and making the martinis halfway throughout.

Ingredients:

4 slices of bacon (you love it already, don't you)
1.5 cups of butter (3 sticks)*
8 cups spinach, stems removed
2 cups watercress, trimmed and washed
4 cloves of garlic, smashed
1 tbsp kosher salt
1 tsp black pepper
1 lemon, sliced
15 medium oysters, shucked (keep shells)
Lettuce or any kind of greens

  • 8 slices bacon (from 3/4 pound)
  • 3 1/2 cups (7 sticks) unsalted butter, divided
  • 16 cups fresh spinach, stems removed, washed well, and dried (less than 6 pounds total)
  • 4 cups watercress, thick stems trimmed, washed well, and dried (about 1 large bunch)
  • 8 cloves garlic, peeled and smashed with back of knife
  • 2 tablespoons kosher salt
  • 2 1/2 teaspoons freshly ground black pepper
  • 2 1/2 lemons, thinly sliced into disks
  • 30 medium blue point or Malpeque oysters, freshly shucked
  • 8 slices bacon (from 3/4 pound)
  • 3 1/2 cups (7 sticks) unsalted butter, divided
  • 16 cups fresh spinach, stems removed, washed well, and dried (less than 6 pounds total)
  • 4 cups watercress, thick stems trimmed, washed well, and dried (about 1 large bunch)
  • 8 cloves garlic, peeled and smashed with back of knife
  • 2 tablespoons kosher salt
  • 2 1/2 teaspoons freshly ground black pepper
  • 2 1/2 lemons, thinly sliced into disks
  • 30 medium blue point or Malpeque oysters, freshly shucked
  • 8 slices bacon (from 3/4 pound)
  • 3 1/2 cups (7 sticks) unsalted butter, divided
  • 16 cups fresh spinach, stems removed, washed well, and dried (less than 6 pounds total)
  • 4 cups watercress, thick stems trimmed, washed well, and dried (about 1 large bunch)
  • 8 cloves garlic, peeled and smashed with back of knife
  • 2 tablespoons kosher salt
  • 2 1/2 teaspoons freshly ground black pepper
  • 2 1/2 lemons, thinly sliced into disks
  • 30 medium blue point or Malpeque oysters, freshly shucked
  • *Here at The Bitch Stopped Cooking we do not condone consuming a stick and a half of butter per person on any day other than Valentine's Day or your birthday.

    Directions:

    Preheat oven to 350°F. Line large rimmed baking sheet with wax paper.

    Cut each slice of bacon into four pieces. Put the pieces on a bacon sheet and put them on the wax paper-ed baking sheet, and then put another piece of wax paper on top. Like a bacon sandwich on wax paper bread. Now put the baking sheet in the oven for 20 minutes. After 20 minutes, put them on a paper towel and pat dry.

    Now heat up a large skillet. Put in 1 tablespoon of butter and let it melt. Then add 2 cups of spinach, a half cup of the watercress, one clove of garlic, a half teaspoon of salt, and a quarter teaspoon of pepper. Saute them, stirring occasionally until the greens are just wilted. This should take 2 or 3 minutes.

    Take this situation off the stove, put it in a strainer, and take the clove of garlic out and throw it away. Press the greens into the strainer so some of the liquid comes out. This will make for more intact oyster topping later.

    Without cleaning the pan, put the rest of the spinach and watercress in there. When everything is cooked, finely chop the greens and cover with foil to keep them warm.

    Take the rest of the butter and cut it into small squares. Grab a medium saucepan, turn it on, and throw in 3 tablespoons of water. As soon as it simmers, reduce the heat to low and whisk in the rest of the butter, one piece at a time, until melted. Remove from the heat, throw in the lemon slices, cover, and then go do something else for 15 minutes. The lemons and butter need some alone time.

    After 15 minutes, remove the lemon slices from the sauce and stir in the rest of the salt and pepper (1 tsp salt, 1/4 tsp pepper). Place the sauce over medium heat and bring it to a simmer. If the liquid seems low, add a little water. Add 5 oysters and cook until the edges begin to curl a little. As soon as they do, put the oysters in a small bowl and cover them with foil. Repeat with the remaining oysters. When you've cooked all the oysters, keep the butter.

    Now grab a plate and arrange the lettuce or greens. Put the oysters back in their shells (just the bottom half), place them on top of the lettuce, spoon the butter sauce on top, and garnish with the bacon. Serve immediately.
  • 8 slices bacon (from 3/4 pound)
  • 3 1/2 cups (7 sticks) unsalted butter, divided
  • 16 cups fresh spinach, stems removed, washed well, and dried (less than 6 pounds total)
  • 4 cups watercress, thick stems trimmed, washed well, and dried (about 1 large bunch)
  • 8 cloves garlic, peeled and smashed with back of knife
  • 2 tablespoons kosher salt
  • 2 1/2 teaspoons freshly ground black pepper
  • 2 1/2 lemons, thinly sliced into disks
  • 30 medium blue point or Malpeque oysters, freshly shucked
  • 8 slices bacon (from 3/4 pound)
  • 3 1/2 cups (7 sticks) unsalted butter, divided
  • 16 cups fresh spinach, stems removed, washed well, and dried (less than 6 pounds total)
  • 4 cups watercress, thick stems trimmed, washed well, and dried (about 1 large bunch)
  • 8 cloves garlic, peeled and smashed with back of knife
  • 2 tablespoons kosher salt
  • 2 1/2 teaspoons freshly ground black pepper
  • 2 1/2 lemons, thinly sliced into disks
  • 30 medium blue point or Malpeque oysters, freshly shucked
  • 8 slices bacon (from 3/4 pound)
  • 3 1/2 cups (7 sticks) unsalted butter, divided
  • 16 cups fresh spinach, stems removed, washed well, and dried (less than 6 pounds total)
  • 4 cups watercress, thick stems trimmed, washed well, and dried (about 1 large bunch)
  • 8 cloves garlic, peeled and smashed with back of knife
  • 2 tablespoons kosher salt
  • 2 1/2 teaspoons freshly ground black pepper
  • 2 1/2 lemons, thinly sliced into disks
  • 30 medium blue point or Malpeque oysters, freshly shucked
  • 8 slices bacon (from 3/4 pound)
  • 3 1/2 cups (7 sticks) unsalted butter, divided
  • 16 cups fresh spinach, stems removed, washed well, and dried (less than 6 pounds total)
  • 4 cups watercress, thick stems trimmed, washed well, and dried (about 1 large bunch)
  • 8 cloves garlic, peeled and smashed with back of knife
  • 2 tablespoons kosher salt
  • 2 1/2 teaspoons freshly ground black pepper
  • 2 1/2 lemons, thinly sliced into disks
  • 30 medium blue point or Malpeque oysters, freshly shucked







  • Sizzling Shrimp


    This is a tasty, spicy dish that is sure to impress. The spiciness will pick you up after the oysters in which you just indulged. It is easy to make, delicious to eat, and sure to impress.

    Prepare some rice to serve alongside the shrimp to create a perfect dish!

    Ingredients:

    2 tablespoons olive oil
    12 large shrimp, peeled, deveined
    1 red bell pepper, seeded, cut into thin strips
    1 fresh Anaheim chile, seeded, cut into thin strips
    1/2 jalapeño chile, cut lengthwise, seeded, cut into thin strips
    1/2 small onion, cut into thin strips (about 1 cup)
    1 garlic clove, minced
    1/2 teaspoon cumin
    Salt and pepper

    Directions:

    1. Heat the olive oil on high in a large skillet. When hot but not smoking, add the shrimp and stir for three minutes.

    2. Add the red pepper, the chiles and the onions and cook until the shrimp are cooked through. This should take about four minutes or so and the peppers should be slightly charred.

    3. Add the garlic, the cumin, and salt and pepper to taste.

    4. Remove from the heat and serve with the rice.





    Flourless Chocolate Cake

    This cake is easy, delicious, and the perfect ending to a delicious meal. The raspberries are a great complement to the rich chocolate. (and unless you drank 7 martinis each, you should have some raspberries left over for the garnish of this cake. and if you did drink all the raspberries, you won't care about a garnish for the cake!)

    Ingredients:

    4 ounces fine-quality bittersweet chocolate (not unsweetened)
    1 stick (1/2 cup) unsalted butter
    3/4 cup sugar
    3 large eggs
    1/2 cup unsweetened cocoa powder plus additional for sprinkling 1. Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round piece of wax paper and then butter the paper.

    2. Chop the chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt the chocolate with the butter, stirring until it is all smooth.

    3. Remove top of double boiler or bowl from heat and whisk the sugar in.

    4. Add the eggs and whisk well.

    5. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.

    6. Pour the batter into the pan and bake for 25 minutes, or until the top has formed a thin crust.

    7. Cool cake in pan on a rack 5 minutes and then move to a serving plate.

    8. Dust cake with additional cocoa powder and garnish with the raspberries.



    We hope that you enjoy these delicious dishes!
    Have a very happy Valentine's Day!

  • 8 slices bacon (from 3/4 pound)
  • 3 1/2 cups (7 sticks) unsalted butter, divided
  • 16 cups fresh spinach, stems removed, washed well, and dried (less than 6 pounds total)
  • 4 cups watercress, thick stems trimmed, washed well, and dried (about 1 large bunch)
  • 8 cloves garlic, peeled and smashed with back of knife
  • 2 tablespoons kosher salt
  • 8 slices bacon (from 3/4 pound)
  • 3 1/2 cups (7 sticks) unsalted butter, divided
  • 16 cups fresh spinach, stems removed, washed well, and dried (less than 6 pounds total)
  • 4 cups watercress, thick stems trimmed, washed well, and dried (about 1 large bunch)
  • 8 cloves garlic, peeled and smashed with back of knife
  • 2 tablespoons kosher salt
  • 2 1/2 teaspoons freshly ground black pepper
  • 2 1/2 lemons, thinly sliced into disks
  • 30 medium blue point or Malpeque oysters, freshly shucked

  • 8 slices bacon (from 3/4 pound)
  • 3 1/2 cups (7 sticks) unsalted butter, divided
  • 16 cups fresh spinach, stems removed, washed well, and dried (less than 6 pounds total)
  • 4 cups watercress, thick stems trimmed, washed well, and dried (about 1 large bunch)
  • 8 cloves garlic, peeled and smashed with back of knife
  • 2 tablespoons kosher salt
  • 2 1/2 teaspoons freshly ground black pepper
  • 2 1/2 lemons, thinly sliced into disks
  • 30 medium blue point or Malpeque oysters, freshly shucked
  • Wednesday, February 3, 2010

    Super Bowl Yumday


    This Sunday marks the 44th Super Bowl (or Commercial Bowl, depending on your interests). The Super/Commercial Bowl is a great opportunity to eat some delicious food and try your hand at making some appetizers. If the bitch stopped cooking dinner, I can’t imagine she’s still cooking snacks for you and your buddies. Here are some ideas for appetizers that anyone can make. At the bottom is a link to a shopping list you can print out and bring to the grocery store with you.





    BBQ Chicken Wings

    This is a good standard BBQ chicken wing recipe. Delicious by themselves, but if you are a dipping sauce kind of person, they will be great with Ranch dressing on the side. Make the BBQ sauce on Friday or Saturday!





    Ingredients:

    30 chicken wings (tips removed), rinsed and patted dry

    4 scallions, thinly sliced on the diagonal, for garnish

    Barbeque Sauce:

    2 cups ketchup

    1/2 cup cider vinegar

    1/2 cup water

    Juice of 1 lemon

    2 tablespoons Worcestershire sauce

    2 tablespoons Tabasco sauce

    2 tablespoons molasses

    2 tablespoons Dijon mustard

    2 tablespoons chili powder

    1/4 cup (packed) dark brown sugar

    2 teaspoons finely minced garlic

    2 teaspoons paprika

    Salt and freshly ground black pepper, to taste


    Directions:


    On Friday or Saturday…

    1. Prepare the barbecue sauce. Combine all of the sauce ingredients in a heavy saucepan. Cook over medium-low heat, stirring, to heat through and to blend the flavors, 10 to 12 minutes. Do not boil. Strain to remove the garlic. Cool to room temperature and refrigerate.

    On Sunday…

    1. Preheat the oven to 350ºF.

    2. Using a sharp knife, separate the chicken wings at the joint. Set aside. This part is sort of gross. You’ll forget about it by the time the delicious wings are done though!

    3. Place the chicken pieces in a large bowl and toss well with 1 1/2 cups of the sauce. Lay the pieces in a single layer on 2 or 3 baking sheets (do not overcrowd them). Bake for 45 to 50 minutes, basting once or twice with additional sauce. Serve the wings on a platter and sprinkle with the scallions.



    Coconut Shrimp

    These coconut shrimp are crisp and deliciously sweet. They are great on their own or could be served with a sweet dipping sauce, such as Trader Joe’s Sweet Chili Sauce. If you coat the shrimp with the coconut (steps 1-4) a couple hours before you cook them, more coconut will stay on during the cooking process.


    Ingredients:

    3/4 cup panko (Japanese breadcrumbs)

    1/2 cup unsweetened shredded coconut

    2 teaspoons finely grated lime peel

    1 teaspoon salt

    1/4 teaspoon freshly ground

    black pepper

    2 large eggs

    18 uncooked large shrimp, peeled, deveined, tails left intact

    Peanut oil (for frying)


    Directions:


    1. Line baking sheet with wax paper. Mix panko bread

    crumbs, coconut, lime peel, salt, and pepper in medium shallow bowl.

    2. Whisk eggs in another medium bowl to blend. Add shrimp to bowl with beaten eggs and toss to coat.

    3. Working with 1 shrimp at a time, remove shrimp from beaten eggs and turn to coat in panko mixture.

    4. Place shrimp on prepared baking sheet. Refrigerate.

    5. Pour enough peanut oil into large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add shrimp to skillet and cook until golden and just opaque in center, about 2 minutes per side. Transfer to paper towels to drain. Arrange shrimp on platter and serve warm.



    Sage Grilled Cheese Squares


    This, to me, is heaven. The Fontina and Sage blend so nicely and they make perfect crisp finger food with an upscale taste and look. You can find Fontina in the fancy cheese section of your grocery store.


    Ingredients:

    3/4 cup (1 1/2 sticks) unsalted butter

    5 teaspoons chopped fresh sage plus 32 whole fresh sage leaves

    16 5 x 3 x 1/2-inch slices country-style bread, crust removed

    1 cup (packed) coarsely grated Fontina cheese (about 4 ounces)

    1/4 cup (packed) finely grated Parmesan cheese


    Directions:

    1. Melt butter in small saucepan over medium heat; sprinkle with salt. Pour half of butter into small bowl and keep to the side for later.

    2. Add the chopped sage to the melted butter that is left in the saucepan and stir over medium heat 30 seconds.

    3. Arrange 8 bread slices on work surface. Brush the top side of each slice of bread with the melted butter and sage from the saucepan.

    4. Divide Fontina cheese among bread slices; sprinkle Parmesan over each, dividing equally. Sprinkle with freshly ground black pepper.

    5. Top with remaining 8 bread slices, pressing to adhere. Brush top side of sandwiches with some of reserved plain melted butter. Press 4 whole sage leaves in the corner of each sandwich for garnish.

    6. Heat 2 heavy large skillets over medium heat. Place 4 sandwiches, sage-leaf side down, in each skillet and cook until golden brown on bottom, 4 to 5 minutes. Brush top of sandwiches with remaining plain melted butter; turn sandwiches over and cook until golden brown on bottom and cheese melts, about 4 minutes.

    7. Transfer sandwiches, sage-leaf side up, to cutting board. Cut each sandwich into 4 pieces (each mini sandwich should contain 1 whole sage leaf). Transfer to platter and serve.




    Here is a shopping list for all of the recipes.


    We hope you enjoy these recipes and the Super Bowl as well! Happy cooking!