Tag: Crunchy Original

The Angeleno: Sprawl, Pulse, Juxtaposition

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You know what Los Angeles and New York City have in common? You have to live there to get it. And in my case, ‘there’ is Southern California. Born, raised, never leaving. I don’t care how high the taxes get. Every once in a while, someone will say something to me, some out-of-state soul that’s from … not here, like, ‘California cuisine just means you guys add avocado to everything, right?’ This question betrays such a jaw-dropping level of cluelessness that I really think the creators of Baywatch owe every Southern Californian restitution for the reputation we now have to live with.

So, let me pull you in closer – so I can scream in your ear – ‘Southern California is fusion!’

Bright, alive, cars flowing through the arteries of Greater Los Angeles. Connecting people from all over the globe to the urban pulse; food trucks lined up and down the streets of DTLA, LBC, Inglewood, Koreatown, Hollywood, Pasadena, Glendale, and Santa Monica on a Saturday night, feeding us because you know we’re drunk and need something to soak up that booze, mamacita! Hell, yeah, I want extra kimchi on my pork belly tacos to go with my elote that I got from that other truck! Or, summoning talent from the world’s culinary capitals to spin up inspired dining scapes surrounded by the choreography of the Theater District or the curated calm of Beverly Hills.

But I get it, you are reading this from … not here. And that’s ok. You just make this little pie of mine, throw on a movie that pulls you deep into our vibe – Drive, Heat, LA Confidential, or Mulholland Drive – and taste the juxtaposition. And guess what? There ain’t one damn slice of avocado on it.

The Angeleno

Special Equipment

  • Pizza Screen

Base Recipe

Toppings

  • 1 lb Hot Italian Sausage, ground or in casings
  • 1 Anaheim Pepper, chopped
  • 1 Red Onion, sliced

Preparation

  • Follow the base recipe, everything is the same, including pulling the pie out and grating the parmesan cheese over the pizza and baking it for an additional 1-2 minutes.
  • Topping order does matter, believe it or not. You always start with the flat meats first – pepperoni, salami, ham, then move on to bulkier items – crumbles like beef or sausage, mushrooms, chopped peppers – and finish off with smaller, lighter toppings such as diced onions or sliced olives.

    Anchovies stay in the low boy and are placed on last while you try not to gag. Plastic forks, rosary water, and burning sage help. Or, just get friends that don’t like anchovies on pizza.

Plating Notes

  • Garnish with crushed red pepper, it pluses the whole thing. Scouts honor.

This post is dedicated to the victims of the Los Angeles Fires. To the families who lost homes, memories, and pieces of themselves in the smoke. To the neighborhoods that burned and the ones that held their breath. To the first responders who moved toward the heat while we fled. And to every Angeleno who looked up at an orange sky and still found a way to feed someone, comfort someone, or keep moving.

We are LA. Sprawling, pulsing, grieving, rebuilding. And still cooking.

Nom on,

~Crunchy

Rustic Tomato Sauce: Nonna’s Little Helper

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Recently I watched the adorable film, Nonnas, and thought …. who knew both co-stars of Swingers would end up in foodie movies? Seriously did not see that coming. Anyway, I developed this sauce for pizza. But it was when I had to make a last minute pivot and this left over sauce saved my bacon – pun sort of intended because it ended up in a bacon-tomato cream sauce after I discovered my cherry tomatoes were spoiled – that I realized this sauce isn’t just for a pie. It’s the secret weapon that needs to be batched and stocked in your fridge on a weekly basis. It has the power to make what you are building that needs a tomato … something … not just shine, but infuse life into your dish.

Rustic Tomato Sauce

Special Equipment

  • Food processor or blender
  • Microplaner

Ingredients

Instead of filling up this list with individual *Alerts! I am going to issue a global Don’t Half-Ass This! *Alert! Follow the ingredient list strictly. If you don’t, you might as well just buy a jar of tomato basil sauce from the grocery store and call it done. It is all the OILS in this sauce that make the flavor so ALIVE. Like, ‘Under the Tuscan Sun’-level alive. That’s right, I am claiming that this sauce will make you forget about relationship fallout for a few minutes when all those fresh oils and acids hit your sad, ‘life hasn’t worked out for me so far’ nostrils. You might not be Diane Lane restoring a villa in Tuscany, but gosh darnit, I got you close.

  • 1 can whole, peeled San Marzano tomatoes (28 oz)
  • 1 tbsp Extra Virgin Olive Oil (EVOO)
  • 2–3 garlic cloves, micro-planed
  • 1 tbsp freshly ground sea salt
  • 1 tsp freshly ground peppercorn blend
  • 1 tsp Italian seasoning
  • 1 tsp sugar
  • 1 tsp crushed red pepper
  • 5 fresh, hand-torn basil leaves
    • *Note: If you have access to potted live plants at your local grocery store or farmers market, I highly encourage you to pick up a basil plant. They last for up to a month and provide an abundance of fresh basil on the fly.  

Preparation

  • Combine all ingredients in your food processor or blender.
  • Pulse for 60 seconds.
  • Can be used immediately, but I recommend you cover and let the sauce rest for about 20 minutes.
  • Can be refrigerated and stored for up to a week. A bowl with plastic wrap works, but if you have any left over glass sauce jars, that’s better.

This batch makes about two cups, plenty for a couple pies on pizza night, a big batch of Capellini Pompadour, or, if you’re my kid – just eat it!, and still have some left over for when you realize that no; no, cherry tomatoes don’t last forever even if it sometimes feels like it.

And since you listened to my global Don’t Half-Ass This! *Alert, your kitchen now smells like Tuscany for the rest of the night.

Nom On, Nonna, Nom on,

~Crunchy

Chocolate Cranberry Curd Tartlets

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I found myself pondering this year how to construct a well-balanced cookie tin. I had a lot of people to give gifts too that I don’t see often so I felt a well-designed cookie tin was a safe bet. But how to make it balanced with the right flavors of Yule? As I prepared my list, I realized that what I was missing from my usual rotation was acidity. I needed a cookie with the bright, sweet-tart notes of a winter berry. What’s more winter berry than cranberry? After much exploration, this little 2-bite tartlet was born. It’s no sugar plum, but I watched a video on how to make those and that was insane.

Chocolate Cranberry Curd Tartlets

Special Equipment

Ingredients

For the cranberry curd filling

  • 1 12-oz bag fresh cranberries
  • Note: If you can’t find fresh, sub for 2 cups of frozen
  • 1/2 cup orange juice
  • 2 eggs
  • 3/4 cup sugar
  • 1/2 tsp vanilla extract
  • 4 tbsp unsalted butter, softened

For the tart shells

  • Sugar Cookie Mix
  • 1 stick unsalted butter, softened
  • 1 egg

For the garnish

  • Miniature semi-sweet chocolate chips

Preparation

For the Cranberry Curd

  • To a medium sauce pan, add the cranberries and orange juice.
  • Over medium heat bring to a boil until the cranberries start to pop.
  • While the cranberries are cooking, combine the eggs, sugar, and vanilla in a separate bowl and whisk until combined. Set aside.
  • Using a rubber spatula, crush the cranberries and continue stirring and breaking the berries down until you get a paste.
    • *Note: Some curd recipes call for straining, but I personally like my curd a little bit chunky.
  • Turn off the heat and let the cranberries cool for about 5 minutes.
  • Add the custard mixture to the cranberries and whisk until combined.
  • Return the pan to a medium heat and whisk until the sauce thickens.
  • Once the sauce has thickened, turn off the heat and gradually add the softened butter while whisking until the butter has fully melted and the mixture becomes a curd.
  • Place the contents in a sealed 1-gallon plastic bag and refrigerate for one hour.

For the Tartlets

  • Pre-heat oven to 375 degrees.
  • Spray Mini-Muffin Pans with non-stick spray and set aside.
  • In a large bowl, mix sugar cookie mix, the egg, and softened butter with a rubber spatular until a soft dough forms.
  • Using a #40 disher, scoop and form 1.25 inch dough balls. Place each ball into a mini-muffin cup.
  • With the base of your spatular, press an indentation into each dough ball.
  • Bake for 8-10 minutes.
  • Remove tartlets from the oven and repeat the indentations into the center with your spoon or spatula.
  • Allow tartlets to cool inside the tin for 20 minutes to firm their shape.
  • Using a baker’s straight or off-set spatula, loosen the tartlets from the tin and transfer to a cooling rake.
  • Allow tartlet shells to cool for at least 30 minutes.

For assembly

  • Remove cooled cranberry curd and snip the edge of the bottom of the bag to create a space to pipe out the curd.
  • Pipe the curd into each shell so that it creates a little over flow, but try not to smear the edges of the shells with curd. If you do, use a small spoon to clean up the edges.
  • Garnish each tartlet with 3-4 mini chocolate chips.
  • Serve immediately or refrigerate in airtight containers.

This recipe will make approximately 36 cookies. Given the slightly more advanced techniques and call for special equipment, this tartlet may seem daunting. I wrote it up for the most consitent results, but the only equipment you can’t do without is a mini-muffin tin. You can cool your curd in a bowl in the fridge and use a small spoon to full the tartlets, you can loosen the shells with a butter knife, and you can scoop and make the dough balls with your own two hands. I hope you won’t be afraid to try it, the results will be delicious and the lucky recipients will be impressed by your efforts.

Nom On,

~Crunchy

Santa’s Third Shift: Mint Cocoa Pancakes

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Do you even wonder if Santa work’s the night in shifts? If he’s got to make his rounds all over the globe in 24 hours, I’m thinking he must. Either way, I checked with Mrs. Claus and she assured me this is her main squeeze’s favorite thing to come home to after his busiest day of the year. Why not treat your own little elves (or gremlin’s) to this delicious stack of pancakes first thing in the morning? These pancakes blend three quintessential flavors into one, simple dish: Hot Cocoa, Peppermint, and Marshmallow. Coze-to-the-ee!

Mint Cocoa Pancakes

Ingredients

  • 1 cup Bisquick
  • 1 package instant hot cocoa mix
  • 1 tsp white sugar
  • 1 Tbsp lemon juice
  • 1 tsp baking powder
  • 1 egg
  • 1/2 cup Mint White Chocolate Coffee Creamer
  • 1/2 tsp peppermint extract
  • 1/4 cup chocolate chips (Milk or dark chocolate works, your preference)

Preparation

  • Heat a small, non-stick skillet. Leave at the lowest heat setting while you prep the batter.
  • Mix all dry ingredients first and then add in the wet ingredients.
  • Once you have a thick batter, fold the chocolate chips in last.
  • Increase the heat and spray skillet with non-stick spray.
  • Add 1/4 cup of batter and heat through. Once the surface looks bubbly, slide spatula under the cake and test. If it comes up easily, it’s ready to be flipped. *Note: Don’t rush pancakes. A common mistake is to only look for bubbles, when really what you are looking for is the spatula to slide easily under the cake without it breaking or sticking to the spatula. When the bottom of the cake is cooked it just naturally unbinds from the skillet. If you are burning the bottom layer before it unbinds, lower your heat.

Optional Toppings:

  • Peppermint Whipped Cream topping
  • 1/2 cup crushed peppermint baking chips
  • 1/2 cup Mini Marshmallows
  • Smucker’s Marshmallow Topping

My ratios listed will make two servings of 2 medium-sized pancakes. I don’t have a large family to feed, but if you do, the quantities can be doubled.

Happy holidays, and Nom On!

~Crunchy

Apple-Toffee Mini Bundt Cakes

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Is it just me, or did Starbucks destroy the fall in North America by creating the pumpkin spice rage? Pumpkin spice has become a meme that has taken over fall and you can’t swing a bag without knocking over 20 displays of products that are flavored or scented with pumpkin spice.

So I present to you the Apple-Toffee Mini Bundt Cake to pay homage to the real queen of fall: The apple. Moist, delicious, and infused with the rich, warm, mischievous flavors of toffee and nutmeg. With this recipe, I give you back fall with all its myriad notes that say goodbye to the summer heat and invite us to enjoy the bounties of the harvest in the cold months to come.

Apple-Toffee Mini Bundt Cakes

Special Equipment:

  • Mini bundt cake electric griddle
  • Optional: Bundt cake pan for full sized bundt cake

Ingredients:

For Cake Batter

  • 1 box spiced cake mix
  • 1 20-oz can apple pie mix
  • 1 cup apple cider
  • 1/2 cup vegetable oil
  • 3 eggs

For Toffee Glaze

  • 1/4 cup butter
  • 2 cups heavy cream
  • 1 cup firmly packed brown sugar

For the Final Touch

  • 1 Package Heath Baking Bits

Preparation:

For Cake Batter

  • Mix together all ingredients for the batter in a mixing bowl.
  • If you are using a mini Bundt cake maker, follow the manufacturer’s instructions for using the device. For Dash, I had to make one cake at a time in 12-minute intervals. For each cake, I had to spray a little non-stick spray and fill the device 3/4 of the way full. The machine does not turn off on its own so you will need to set a timer.
  • If you are creating a full-sized Bundt cake, spray your pan with non-stick spray and bake at 350 degrees for 35-45 minutes.

For Toffee Glaze

  • Preheat a small sauce pan
  • Add the butter, heavy cream, and brown sugar over medium-high heat.
  • Whisk the ingredients together over the heat while bringing to a boil.
  • Once at a boil, reduce the heat to low and continue whisking for 15-20 minutes until you obtain the desired, sticky consistency.
  • Using a silicon spatula, transfer the mixture to a cool measuring cup with a pouring lip.

To Assemble the Cakes

  • Once the cakes and glaze have completely cooled, drizzle the glaze on top of each mini-bundt cake.
  • Depending on your preference you can be liberal or conservative with the glaze, but I found for the best visual effect, be liberal in the center and as you work your way outward, tapper it off so it just drips down the sides a little bit.
  • Finish each cake off with a sprinkle of the heath baking chips while the glaze is still sticky.

These delicious cakes are great for sharing or making little gifts, but I can tell you what happened to them around my home – breakfast! It was a very fun substitute for donuts, fall-themed, of course. With something other … than pumpkin spice.

Nom On,

~Crunchy

Mon Petit Parfait

People who will devour a gallon of ice cream in one sitting, eat a slice of cake the size of their head, or have three donuts for breakfast have always confused me. I just don’t have that kind of relationship with sugar. For me, whatever language you want to use – dolche, bonbon, a sweet – it should be that je ne sais quoi at the end of a meal or a long day; that breathy, little kiss goodnight.

I have a lovely little confection for you that you can whip up in less than 15 minutes and will promise you that lovely, little kiss goodnight. It’s light, delicate, and extremely versatile depending on the ingredients you have on hand.

Mon Petit Parfait

Ingredients:

  • Fresh Whipped Cream
    • 1 Cup Heavy Whipping Cream
    • 2 Tbsp Sugar
    • Chilled Stainless Steel Bowl and Hand Mixer Blades
  • Berries: You need to go fresh and seasonal. This is the first layer of your flavor that you will base your additional ingredients off of.
  • Herbs: Depending on what you are making, mint, basil, or lavender paste could provide complex additions to your parfait.
  • Texture: This is where you pair your flavor and things get really fun. Think cereals, crumbled-up crunchy cookies, or crumbled-up pie crust. The goal with this layer is a flavor that plays off the fruit, but a texture that juxtaposes the rest of the ingredients.

    Note: I don’t recommend cake or soft, chewy cookie crumbles because between the cream and the fruit, you might end up with a parfait that is less than exciting if you make all the layers soft. You really are looking for a flavoring pairing, BUT, a texture contrast.

Preparation:

  • Step One: In a small mason jar, cup, or glass, spread a layer of your freshly whipped cream. Layer it evenly on the bottom using a spoon.
  • Step Two: Next comes your texture. Crunch up your cereal or sprinkle in your granola or whatever you plan to use. Then add your layer of berries.
  • Step Three: Add another layer of cream, another layer of texture, and another layer of berries.
  • Step Four: Add your final layer of cream.
  • Step Five: Garnish with flair! I suggest a little topper of berries and a cookie to enjoy with your parfait.

Where can I cheat?

The heart of this dish is the fresh whipped cream, so please don’t cheat on that. It takes 5 minutes to make it and you have so much opportunity to infuse and layer your flavors by adding extracts to the whipped cream.

Baking your own cookies would be an amazing opportunity to further control the combined flavors of the finished product, but cookies from your store or local bakery will be perfectly delightful.

So what’s your favorite parfait, Crunchy?

Ingredients:

So there you have it! A very light, fresh, and delicious dessert you can whip together to delight your little one, delight your loved ones, or delight yourself.

Nom on,

~Crunchy

Chocolate Raspberry Pancake with Chocolate Ganache

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My daughter asked me to make her something pretty one Saturday morning close to Valentine’s Day and I came up with this lovely concoction. Deeply infused layers of chocolate offset by the brightness of raspberries? Both to the palate and the eyes, this dish is a treasure. I will warn you, it took hours to make and she won’t stop asking me to make it again, so be careful who you serve this to. They will be repeat customers.

Chocolate Raspberry Pancakes with Chocolate Ganache

Equipment

  • Medium-sized cookie cutter, in any shape you prefer
  • Cast Iron or non-stick skillet
  • Small sauce pan

Ingredients

For the pancakes:
1 1/3 cups all purpose flour
1/3 cup *regular* cocoa powder
6 Tbsp granulated sugar
1 1/2 tsp baking powder
3/4 tsp salt
1/4 tsp baking soda
2 large eggs
3 Tbsp melted unsalted butter
3/4 cups whole milk

For the ganache:
1/2 cup whole milk
5 oz semi-sweet, finely chopped chocolate
1 tsp pure vanilla extract

To plate:
1/4 cup fresh raspberries
Powdered Sugar

Preparation

For the pancakes:

  • In a large bowl, sift together the flower, cocoa, sugar, baking powder, salt, and baking soda. (What is sifting?)
  • In a medium bowl, whisk eggs, melted butter, and the milk.
  • Once you have both the dry and wet ingredients prepped, mix the liquid ingredients in and stir the batter until it is moistened and lumpy.
  • Heat your non-stick or Cast Iron Skillet to medium heat.
  • Grease the pan with a liberal amount of butter.
  • Place your cookie cutter onto the skillet and pour the batter in. The batter is very thick and will form a dense cake. You will need to go medium heat and babysit it as this much thicker cake batter will take about 4-5 minutes to cook. Poke it occasionally to test if the batter is cooked through. When you are getting fairly clean pokes with the fork, gently slide the spatula underneath and flip the whole thing over, cookie cutter included, to keep the shape. Cook for another 2 or 3 minutes. You don’t want to burn it. The end result should poke clean, but be a decadent, gooey end result when you actually dig in.
  • When finished, transfer to a plate to let it cool.

For the granache:

  • In a small sauce pan, heat the 1/2 cup of milk, the 5 ounces of finely chopped, semi-sweet chocolate, and 1 tsp of vanilla. Whisk over lower heat until the sauce is smooth.

To plate:

  • Place the pancake on the plate and pour the chocolate sauce over the cake. If you want to get creative, you can drizzle the sauce on the plate as well.
  • Arrange the raspberries on the plate next to the pancake.
  • Sprinkle powdered sugar over the whole dish and serve.

Nom your besotted, fussy-patns on!

~Love, Crunchy

Santa’s Table: A Very, Merry, Yuletide

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We’ve all been there. The kid is looking at us with wide, glowing eyes and asking us if Santa exists and will he grant them their precious wishes. I’m still trying to encourage my cynical child to believe he does exist, so I have to bring my A-game. Well, if I had to stuff myself down a chimney (which I don’t have) and leave over priced toys for a kid I don’t even know … would I want to be sober for it? Certainly not.

Enter The Nog. I’m not talking about the nasty stuff they sell in cartons at the grocery store that should not even be allowed to be labeled Egg Nog. There really out to be a law, that stuff is such a travesty. I am talking about the real deal. I prefer to make the Puerto Rican varietal that uses Spiced Rum called Coquito. And since I was going with the very merry nogmas theme for that jolly old fatty, I went with Egg Nog Snickerdoodles as well.

Santa’s Merry Nogmas Table

Let’s start with The Nog

A word of warning about The Nog. This is NOT a cheap dish to make. I never spend less than 100 bucks, but it is so. worth. it. Instead of polluting the ingredient list with a bunch of *Don’t be cheap alerts, I am just going to apply it to the whole list. Go organic on the dairy products, get free range eggs, get the top shelf booze, and get the highest quality French vanilla ice cream. They all affect the flavor. Egg Nog is a magical experience and you’ll only have it once a year.

Ingredients

  • 24 Eggs
  • 2 Cups Sugar
  • 1 Quart Heavy Cream
  • 2 Quarts Whole Milk
  • 1 Liter of Brandy (British), Bourbon (American), or Spiced Rum (Puerto Rican.)
  • 1 Quart French Vanilla Ice Cream, softened.
  • Pinch of Salt
  • Ground Nutmeg (for garnish.)

Preparation

  • In one 5 quart mixing bowl and 1 1.5 quart mixing bowl seperate the eggs. I have tried many methods and the fastest way to do it is to crack each egg and use the shells to dash back and forth until the whites separate from the yolk. The yolk goes into the 5 quart bowl and the whites go into the 1.5 quart bowl.
    If you want to see how this method works, you can check out this video: https://youtu.be/t-OwbEy-Vxk
  • Once you have finished separating the yolks and the whites, add the sugar to the yolks. You will need to beat the yolks briskly with a wire whisk for 3 minutes. They should be thick and lemon-colored.
  • Next, you will fold in the dairy. Add the milk and cream. Keep whisking.
  • Now, this ingredient is really important. It’s what will have you muttering to yourself like Cap’n Jack Sparrow … “but, why is the rum gone?” Pour in the rum!!
  • And after that it’s time to fold in the french vanilla ice cream.
  • By now your arms should be pretty tired and you’ll be wondering why you read my blog or why you bothered engaging on this particular project. But don’t worry, you’re almost done.
  • It’s time to add a pinch of salt to the egg whites, bust out the hand mixer and whip them until they form soft peaks. This should take about 5 minutes. I have tried to do this by hand so many times. Don’t bother. I have only gotten the soft peaks with a hand mixer. I find it best just to accept one’s inadequacies and let the robot take over the world. If you don’t know what soft peaks are, here’s a video: https://www.youtube.com/watch/wMTxkDzBqSU
  • Now that you have your soft peaks, it is time to fold them in to the 5 quart bowl with the rest of the mixture. Folding is yet another technique that may be new to you. So check out this video: https://www.youtube.com/watch?v=skWSIFfIMqc
  • After you have finished all that, cover the mixture and refrigerate for at least 20 minutes before serving.
  • The customary garnish is ground nutmeg. Just give each cup a sprinkle, and, well, Bob’s your uncle.

And now, the Egg Nog Snickerdoodles

I created a hybrid recipe that was essentially a cheat, but, after laboring over the Nog itself and my requisite peanut butter cookies (I mean, how would you even know it was the holidays if you didn’t have peanut butter cookies?) I ended up going with a route that made heavy use of convenience ingredients. The result was still quite yummy, so the peanut gallery told me.

Ingredients

  • 1 Pouch (17.5 oz) sugar cookie mix
  • Butter and eggs called for on cookie mix pouch
  • 1 tsp ground nutmeg
  • 1/2 tsp rum extract (but, why is the rum gone!)
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup store bought egg nog

Preparation

  • Preheat the oven to 375 degrees.
  • Microwave the butter in a small bowl for about 30-45 seconds to soften.
  • In a large bowl, combine the sugar cookie mix, the egg nog, 1/2 of the nutmeg, the rum extract, and the softened butter. Stir until a soft dough forms.
  • Combine the cinnamon and sugar in a separate small bowl to make your mixture to roll the cookies in.
  • Once the dough is done, roll the cookies into 1 1/4 inch balls and roll each cookie in the cinnamon-sugar mixture.
  • place on a greased cookie sheet. You will have to do them in batches, but keep the cookies about 2 inches apart.
  • Bake each batch for 7-9 minutes, until the edges are set.
  • Immediately transfer the cookies on to a counter or a cooling rack and let the cookies cool for 20 minutes. This is an important part of the baking process.
  • Wash, rinse, repeat!

So there you have it, Santa Clause’s Very, Merry, Yuletide table of goodies and salvation from sobriety on his longest and hardest night of the year.

Nom-Your-Jolly-Old-Saint-Nick-Self-On,

~Crunchy

The Case of the Disappearing Tequila-Habanero Spiced Pineapple Wontons

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In case you are wondering why I have no picture for you, it’s because twice I made these, twice I served them to guests to give me feedback on my new recipe with the warning not to eat them all because I still needed a picture, and twice I turned around about 3 minutes later to see an empty plate where my wontons should be.

“Hey!,” I exclaim, “You were not supposed to eat them all before I took a picture!” The individual who swiped the last one chews more quietly, looking anywhere but at me. I sigh, “Never mind, I’ll make another batch later….” Except the spousal unit drank the last of the tequila and the rest of my pineapple went into a pineapple-blueberry wonton so it’s going to be awhile before I make these again. Given how delectable they are, I figured I had better share the recipe before your next party.

Missing

Tequila-Habanero Spiced Pineapple Wontons

Ingredients

  • 1 cup pineapple chunks
  • 1 habanero pepper, finely diced
  • 1 cup tequila (The best you can afford)
  • 4 oz cream cheese, softened
  • 1/2 small, red onion, diced
  • 2 tbsp cilantro, diced
  • 1/2 pkg wonton wrappers
  • 1 egg, beaten

Preparation

  • Finely dice the habanero pepper. Add your pineapple chunks to a small tupperware container and add the tequila and diced pepper. Cover and give the mixture a shake to make sure its distributed. Let the pineapple soak for a few hours. You can even leave these soaking for a few days if you want a stronger flavor.
  • Once your pineapple is ready, extract the chunks and finely dice them. Set aside.
  • Place your softened cream cheese in a medium bowl, and using a hand mixer, whip until soft and fluffy.
    If you are unfamiliar with whipping cream cheese, start the blades on slow and circle around a few times. The cheese will start to cling to the blades. Put the speed to high and beat against the side of the bowl in a circular motion and the cheese will come loose as it becomes soft and whipped.
  • Finely dice your onion and cilantro.
  • Add the diced pineapple, cilantro, and onion to the cream cheese. You should also add in the diced habanero from the marinade. Combine and stir with a rubber spatula until you have a well blended mixture.
  • Preheat the oven to 400 degrees and lay out your wonton wrappers. Start with 12 wrappers.
  • Beat your egg in a small bowl and set aside.
  • Place approx 1 tbsp of the mixture into the dead center of the wrapper.
    Use any manner of deep breathing techniques and chanting of ‘a little dab will do ya’ to resist the urge to add larger and larger globs of filling to the wontons. It will look like you didn’t put enough, but I promise it’s correct. The filling expands in the heat and will burst your wonton open.
  • Dip your finger in the egg and trace around the edge of each wonton. Fold the sides into an X and pinch together to seal.
  • Spray a little non-stick on a cookie sheet and transfer the wontons. Make sure they are evenly spaced apart.
  • Bake the wontons for 10-12 minutes until lightly golden and crisp.
  • Serve immediately.

What do you recommend as a dipping sauce? 

I can’t figure this part out. The flavors are so fusion. Do you want spicy? Do you want sweet? Do you want an asian sauce or a salsa? I offered 2 options and what I noticed is that my taste testers had very different preferences when they tried each sauce and then just started popping them in their mouth, sans sauce, at an increasingly rapid pace. Here’s what I made for your experimenting pleasure.

If you want to offer something with sweet notes, maybe you can rock a ponzu? If you try that, let me know how it goes!

Warning: Make sure you hold back one or two wontons before you serve these or you may find yourself lost in a godzilla-like rage similar to what we all feel when someone eats the last spring roll without asking if anyone else wanted it.

Nom On,

~Crunchy

3-Alarm Chili

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I’m at yet another potluck, and someone is staring down at my chili with a confused look on their face.

“This looks like chili.”
“Yeah,” I say, “it is chili.”
“uh….with pasta? How does that work?”
“It just does,” I assure them. 

I found the base recipe years ago in a Betty Crocker vegetarian cookbook and have been hooked ever since. Once people get over their confusion and try it, I always get rave reviews—and you’ll love it too. The dish has a great spicy heat that you can dial up to suit your taste. The cinnamon in the sauce makes it especially comforting and aromatic in colder months. It’s chili-licious.

3-Alarm Chili

Special Equipment 

  • Dutch Oven

Ingredients

  • 1 tbsp Extra Virgin Olive Oil
  • 1 large white onion, chopped
  • 1 medium pepper (Heat Control: Green bell pepper for mild, Pasilla or Anaheim for medium, 2 large jalapeño peppers for hot, or 2 Serrano peppers for sadists.)
  • 3 cups water
  • 1/2 cup taco sauce (Heat Control: The hotter the taco sauce, the hotter the dish. Just be aware that this is the tomato-based taco sauce, NOT a pepper sauce like Tabasco.)
  • 2 cans diced tomatoes and chilis, undrained (Heat Control: Ro-Tel sells 4 versions of heat – Mild, Original, Hot, and Lime.)
  • 2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 ground cinnamon
  • 1 can pinto beans, drained and rinsed
  • 1/4 box angel hair pasta

Optional Add-Ins:

  • Canned corn; adds a bright, sweet, crunchy contrast
  • Smoked Turkey Sausage; Adds fat, umami, savory notes, and checks the box if you prefer meat in your chili

Preparation:

  • In a dutch oven or a large, deep skillet, sauté the onions and bell pepper in EVOO until soft and translucent, about 4 minutes. 
  • Add in the water, cans of tomato and chiles, sauce and seasonings. Just hold off on the beans and angel hair pasta.
  • Bring to a boil and then reduce to medium-low heat. Simmer for 5 minutes.
  • Add in the beans and pasta and return to boiling. Reduce back to medium-high heat. Simmer for 8-10 minutes.
  • Serve with garnish assortment so people can doctor their chili up as desired.

Garnish Assortment

  • Sour cream
  • Cilantro, roughly chopped
  • Sliced, fresh jalapeño
  • Pepper sauces: Franks, Tabasco, Tapatillo, and Sriracha
  • Shredded cheese: Cheddar, Pepper Jack (for added heat), or Gouda—because this dish is already kinda whack, so why not add nuttiness?

Serving options

  • Summer version: Increase the heat and serve with tortilla chips, Frito scoops, and Tostito bowls. Pair with ice-cold light beer to balance the spice.
  • Fall comfort: Keep the heat mild and serve with skillet cornbread. There are many styles to explore—buttermilk, bacon, Southern, Northern.
  • Sweet-savory contrast: Make the chili moderately spicy. Prepare cornbread with honey and maple syrup instead of sugar. Serve on the side for dipping and scooping.

What’s a Trencher?

A trencher is a thick slice of bread placed in a bowl and drenched with chili or stew. You can eat it with utensils or go full medieval and use your hands.

What’s a Dutch Oven?

When I first started cooking, I didn’t know what this was. I asked around and got conflicting answers. Here’s the correct one: a Dutch oven is a deep pot with a tight-fitting lid. Mine has a lid that doubles as a skillet. It’s economical, durable, and built to last.

Nom on, 

~Crunchy