Tag Archives: oven

Warm Blue Cheese Sriracha Corn Dip

9 Jan

I confess that I know nothing about American football. Well, almost nothing. I know that the Minnesota Vikings’ uniform colors are purple and GOLD!, not yellow. It looks pretty yellow to me, but who am I to judge?! I also know that you’re not supposed to hold a conversation during the game for longer than, say, 30 seconds. Commercials is when your verbal diarrhea is tolerated. And I know that you’re not supposed to jump up with arms extended and a loud ‘HELL YEAH!!!’ when there’s a flag against your team. A flag is evil… and a tat effeminate, if you ask me, but I’ll hold my vile tongue.

I have no clue what all the conferences mean, let alone how they stack up against each other. I’m truly a lost atom in the football vortex. I understand just about as much from football as I would from any scientific debate in Norwegian, and that notion is aggravated by the fact that I can’t even keep football and baseball straight. I kid you not, 90% of the time, I still think the Red Socks are a football team! Ouch.

The kicker is (ain’t that a nice pun?!), I actually enjoy watching football. Very much like the cats. I don’t per se lounge on the ottoman like a jezebel and elaborately start grooming my nether regions, but – like the resident felines – I’m pleasantly entertained by the movement on the screen. I like seeing all the pretty colors. And then there is Mr. Farklepants too, with his spontaneous loud outbursts of approval and/or animated annoyance about certain referee calls. Watching him watch football, amuses me. I’ll come right out saying that there is no specific team I’m a fan of, and as such, I mostly root for the team wearing the prettiest colors the team that pleases my visual cortex the most. Contrary to what I just stated (I am female after all), the Seahawks will always have my vote because a) I have very dear friends in Seattle and feel a misplaced loyalty to their team, b) Seattle is quite possibly the coolest city in the USA and c) Pike Place Market. Enough said there.

What I like best about the ‘Super Bowl’, though, is that it comes with a widely accepted ‘diet pardon’ that makes it OK to stuff your face with chips dipped in whatever melts into a tasty homogenized blob in the oven. A while ago, I found a recipe for a hot blue cheese & onion dip and, true to my non-conformist nature, I turned that deliciousness into a corn version… with a bit of help from Pinterest. It was love at first bite.

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Warm Blue Cheese Sriracha Corn Dip
(Adapted from several hot dip recipes I found on Pinterest)

– 4 oz of cream cheese, softened
– 3 oz of blue cheese, crumbled (such a Roquefort or Danish Blue)
– 1/2 cup of sour cream
– 1/2 cup of mayonnaise
– 1 1/2 cups of Monterrey Jack cheese, grated + more for topping
– 2.5 cups of fresh or frozen corn
– 1 red bell pepper, diced finely
– 1 green bell pepper, diced finely
– 2 shallots, diced finely
– 2-4 Tbsp of Sriracha sauce, depending on the level of spiciness you desire.
– 1 tsp of ground cumin
– 1 tsp of Hungarian sweet paprika
– 2-3 green onions, for garnish.
– salt, to taste

Preheat oven to 350F.

If using frozen corn, take out of the freezer and let it defrost in a sieve, allowing the thawing juices to drain. If using fresh corn, cut corn off of the cobs and set aside. I prefer fresh when in season, but either works just fine!

In a skillet (I use my 12-inch Lodge Cast Iron skillet), sauté the shallots and bell peppers until beginning to soften. Turn off the heat and add reserved corn, allowing the corn to cool down the skillet just a bit.

In a bowl, mix cream cheese with mayo, sour cream, Sriracha Sauce & Monterey jack cheese. Add salt to taste. Add cumin & corn mixture from skillet and mix until well combined. Either pour mixture back into skillet or pour into an oven-safe casserole dish. Top with a little bit of Monterey jack cheese, and bake uncovered for approx. 30-40 min, until mixture is bubbly.

Slice green onions finely and sprinkle over top of dip. Serve hot, with tortilla chips, crackers or crusty French bread slices.

Spicy Butternut Squash with Sage

27 Sep

In exactly 185 hours and 29 minutes, my mom will be landing at LAX airport. In about 184 hours, we’ll roll into a full-fledged panic and do things like finally clear off the dinner table and dust behind the bed posts, and things like that. It’s a good thing mom arrives once a year, as otherwise our dining room table house would never be available for eating thoroughly cleaned. If it’s anything like 2 years ago, our kitchen floor will be drying whilst I go and pick up mom at the airport.

Last year, however, she missed her connecting flight at JFK airport and we had a gratuitous 2 hours to clean vowed to “..never EVER!!!!..” fly via New York “..ever!!!!..” again. The combination of being 69, arthritic, thoroughly jetlagged and not speaking enough English to ask where to go next, made for a seriously grumpy capuchin monkey senior when she finally did come down the escalator in Terminal 5. Throw in an 18+ hour journey, and she collapsed in an audible coma in our guest room by 08:00P. I hope her transatlantic flight treats her better this time around. Play nice, Atlanta!

I remember the first few years that I lived here, I missed everything from Belgium and my grocery wish list was as long as from here to Baja California, including, but not limited to: Maggi bouillon cubes, Kwatta choco, Vondelmolen peperkoek, Royco minute soup, Lotus speculaas, Cote d’Or chocolate, Sultana raisin cookies and Sirop de Liège… all things I thought I couldn’t possibly live without. She even smuggled in a 24-count tinderbox of the finest Cuban cigars at one point, as I thought it would make a nice Valentine’s present for my then boyfriend. Oye, the excess luggage I have subjected my aging mother to, have earned her the privilege of bossing me around for 9 days…(and I’m counting on her lack of English proficiency here!) Nowadays, my desired Belgian grocery list isn’t nearly as long, but there are just certain things you either can’t afford here or can’t find in the store, such as ‘Piment d’Espelette’.

‘Piment d’Espelette’ is a spicy pepper from Espelette, a picturesque village nestled in the Pyrenees in the Southwest of France, in the Basque region by the Spanish border. A stroll down its cobblestone streets, reveals balcony upon balcony draped with endless bunches & strings of these lovely red peppers, which are drying in the blistering afternoon sun. As a matter of regional pride, this pepper is so famous, that it has been given a protected designation by the European Union, ensuring that only peppers grown in the Espelette region may be labeled as ‘Piment d’Espelette’ (an ‘Appellation d’Origine Contrôlée’). The small pepper is red when ripe & mature, and relatively mild. When dried, Espelette peppers turn dark, with a slightly smoky & hot peppery flavor that can be intensified with roasting or sauteeing, and is commonly used in the Basque cuisine of Northern Spain and Southwest France. Heat-wise, ‘Piment d’Espelette’ is similar to smoked hot paprika, but not quite as smoky as paprika. Either way, smoked hot paprika would be a good substitute for Espelette pepper, however, for the purists, you can order ‘Piment d’Espelette’ online from specialty grocers, but be prepared to sell your first born shell out cold hard cash.

If you never taught that refined French cuisine could teach your palate anything about heat, I suggest you splurge and order a jar of this stupendously flavorful pepper. It’s a ‘finishing’ spice – meaning it can turn a bit bitter if cooked for too long – and extremely versatile. The recipe below holds the perfect balance between the sweetness of winter squash and the spicy smokiness of the ‘Piment d’Espelette’.

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Spicy Butternut Squash
(Adapted from a recipe out of ‘Chili Pepper Magazine’, 2008)
– 4 Tbsp of good quality butter
– 1 large shallots, thinly sliced
– 2 Tbsp of loosely torn fresh sage
– 2 Tbsp of Piment d’Espelette
– 1/2 cup of honey
– a pinch of salt, to your liking
– 1/2 cup of dry white wine
– 1/2 cup of vegetable stock
– 2 medium butternut squash, peeled, seeded and sliced into ‘fries’ or cubes.

Preheat oven to 450°F.

In cast iron skillet or large sauté pan, melt the butter, and sauté the shallots until translucent. Stir in the honey, wine and stock. Season with salt only.

In a large bowl, toss the squash, onions and torn sage leaves with the shallot mixture. On a baking sheet, spread everything in a single layer, and bake. After 15 minutes, toss things around so everything browns on all sides. Roast until tender, about another 5-10 minutes or so. Remove from oven, and dust all sides lightly with ‘Piment d’Espelette’.

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