Sunday, January 25, 2015

Reclaiming Your Cast Iron

I get a lot of emails asking for a video showing how we clean and season our cast iron pans. One of these days, when I burn whatever I was supposed to be filming, I may do that demo, but in the meantime, check out this great article by Noel Christmas from Allrecipes. This is pretty much the exact system I use, and I've never had a problem with rust or food sticking. Enjoy!

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Saturday, January 24, 2015

Quick Pickled Pepper Onion Relish – Not Just for Mini Philly Cheesesteaks Anymore

As promised, here is the pepper and onion relish you saw me accessorize my bite-sized cheesesteaks a few videos ago. The whole trick here is to find peppadew peppers, which have a very vibrant, sweet-hot-tangy flavor, and quickly and easily turn a pan of sautéed onions and jalapeños into a world-class condiment.

Pretty much any large grocery store that has one of those self-serve salad/olive bars will have these peppers. Just be sure to ladle in some of the flavorful pickling liquid, as that’s what really brings this all together. You'll also sometimes see them in jars on the shelf, as well as online.

You can certainly use any jarred, pickled pepper, but this works best with something that’s on the sweet and spicy side. No matter what pepper you use, you can always adjust with salt, sugar, and/or vinegar. Like I said in the clip, even if you don’t do the mini Philly cheesesteaks, I still hope you give this versatile relish a try soon. Enjoy!


Ingredients for about 1 cup of relish:
2/3 cup finely diced onion
1/2 cup diced jalapeño
1/2 cup diced Peppadew peppers, or other sweet-hot pickled pepper
1/4 to 1/3 cup of the reserved Peppadew liquid, or as needed

Thursday, January 22, 2015

“Loaded Baked Potato” Super Bowl Dip – [Insert Deflated Football Joke Here]

Any decent Super Bowl snack table has to have a few substantial dips, and this “loaded baked potato” dip, with its three pounds of bacon, is nothing if not substantial. 

It’s also shaped like a football, which of course has been proven to taste better to people drinking beer than dips in a bowl. Speaking of beer, I think will pair nicely with something cheap, domestic, and in a can. Save the Pliny for the Kobe sliders. 

Needless to say, you can doctor this dip any way you see fit. There are so many ways you can “Tom Brady” this football, and change it to your liking. Some roasted chilies would be great, or maybe even some of that pickled pepper-onion relish I’m about to show you.

If you do want a stiffer mixture, for sculpting a more realistically shaped football, you could use part cream cheese, but I liked the lighter texture, and we still got enough height to qualify as 3-D. So, if you’re looking for a fun and delicious Super Bowl dip recipe, I hope you give this a try. Enjoy!


Ingredients for 48 servings:
3 pounds bacon
3 pounds (6 cups) sour cream
1/2 pound grated extra-sharp cheddar
1 cup chopped green onions for dip, plus more chopped green parts for the “grass.”
pinch of cayenne
1/2 tsp freshly ground black pepper
lots of potato chips