Monday, December 28, 2015

Charred Onion Dip

 Charred Onion Dip

2 medium yellow onions (about 1¼ pounds), thinly sliced
3 tablespoons unsalted butter
3 fresh thyme sprigs, leaves removed and finely chopped
¼ cup full-fat buttermilk
½ cup sour cream
¼ cup mayonnaise
¼ cup cream cheese
1½ tablespoons sherry vinegar
Salt and freshly ground black pepper

In a large skillet or Dutch oven, combine the onions, butter and thyme. Place over medium heat and cook, stirring frequently, until the onions are caramelized and golden brown, about 1 hour. Set aside to cool.
2. In a blender, combine the cooled onions and buttermilk and purée until smooth. Add the sour cream, mayonnaise, cream cheese and sherry vinegar and purée until very smooth. Season with salt and pepper and serve with chips. 

Recipe from

Sunday, July 26, 2015

15-Minute Fried Herbed Chicken

From the NY Times 


  • 1 medium onion, roughly chopped
  • 1 to 2 tablespoons mixed fresh herbs, like tarragon and sage
  • 2 tablespoons tahini or peanut butter
  • ¼ cup olive oil, more for frying
  •  Flour for dredging
  • 6 boneless, skinless chicken thighs or 4 half-breasts
  •  Chopped fresh parsley leaves for garnish
  •  Lemon wedges for serving

In a blender or the container of a food processor, combine onion, herbs and tahini. As you purée the mixture, slowly add just enough olive oil through the feed tube to make a thick, smooth paste; do not let it get too thin.
    Put flour in a shallow bowl. Place chicken in another bowl. Rub puréed mixture over chicken, then dredge each piece in flour. Gently shake off any excess flour, coat again with paste and dredge once more in flour.
      Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take longer if you use chicken with the bone in. Garnish with parsley and serve hot or warm, with lemon wedges.

      Thursday, July 09, 2015

      Easy Pimento Cheese Spread

      • 8 oz. (1/2 package) cream cheese, softened
      • 2 cups grated sharp cheddar
      • 2 cups grated Monterey Jack cheese
      • 1/2 cup mayonnaise
      • 4 tablespoons pimentos, chopped
      • 1/2 tsp. kosher salt
      • 1/4 tsp. ground black pepper
      • 1/4 tsp. garlic powder

       Combine all ingredients in a stand mixer or food processor until smooth.  Serve with crackers or celery sticks.

      Tuesday, September 23, 2014

      Peperoni Pull Apart Knots


      • 2 tablespoons unsalted butter
      • 2 tablespoons extra-virgin olive oil, plus more for drizzling
      • 4 ounces pepperoni, cut into 1/4-inch squares
      • Pinch red pepper flakes
      • 6 medium cloves garlic, minced (about 2 tablespoons)
      • 1/4 cup chopped fresh parsley leaves
      • 2 tablespoons minced fresh chives (optional)
      • 1/2 cup grated Parmesan cheese, plus more for sprinkling
      • Flour for dusting
      • 1 pound homemade or store-bought pizza dough (see note above)
      • 1/4 cup grated Pecorino Romano cheese
      • Homemade or store-bought pizza sauce for serving


      1. 1
        Heat butter and oil in a 10-inch cast iron skillet over medium heat until butter melts and foaming subsides. Add pepperoni and cook, stirring, until pepperoni begins to crisp, about 2 minutes. Add pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Add parsley and chives and stir to combine. Transfer mixture to a large bowl and stir in Parmesan cheese. Do not wipe out skillet.
      2. 2
        On a lightly floured surface, divide dough into two even pieces. Working one piece at a time, roll or stretch into an oblong about 8 inches long and 4 inches wide. With a bench scraper or knife, cut crosswise into 12 strips. Repeat with other half of dough.
      3. 3
        Tie each strip into a knot and transfer to bowl with pepperoni/garlic mixture. Toss and fold with your hands until every knot is thoroughly coated in mixture. Transfer the knots to the skillet in a single layer. Drizzle with more olive oil, cover tightly with plastic, and set aside until doubled in size, about 4 hours. Alternatively, refrigerate until doubled in size, 12 to 16 hours.
      4. 4
        When ready to bake, preheat oven to 425°F and adjust oven rack to center position. Unwrap garlic knots. Sprinkle with Romano cheese. Transfer to oven and bake until golden brown and crisp, 25 to 30 minutes.
      5. 5
        Remove from oven and immediately brush with more extra-virgin olive oil and sprinkle lightly with more Parmesan. Serve right away with warmed sauce on the side.

      Hot Corn dip

      Recipe: Hot Corn Dip

      From the Kitchen of Deep South Dish

      • 2 (11 ounce) cans of Mexicorn/Fiesta Corn, drained
      • 2 (7 ounce) cans of chopped green chiles, drained
      • 2 tablespoons of chopped, pickled jalapeno
      • 2 cups grated Monterey Jack cheese
      • 2/3 cup of grated Parmesan cheese
      • 1 cup of mayonnaise
      • 1 teaspoon of dried red pepper flakes, or to taste, optional
      • Corn chips, for dipping

      Preheat the oven to 350 degrees F. Spray or butter a 9 x 13 inch baking dish.

      Mix together everything but the corn chips in a large bowl. Transfer to prepared baking dish and bake, uncovered at 350 degrees F for 30 to 40 minutes, or until bubbly around the edges. Serve warm with the corn chips. Can also transfer to a 4 quart crockpot and cook covered on high for about an hour, or on low until warmed through and bubbly. Hold over low to keep warm.

      Thursday, May 02, 2013

      Streaming PDC Darts

      I've noticed a growing support for PDC Darts in the US.  60 minutes sports on Showtime did a coverage of the popularity of the game on their most recent episode.  We don't have televised coverage in the United States yet but you can subscribe to the stream at  I've noticed there are fans that stream their own broadcast over the internet.  Many can be found at Justin.TV but in my experience they eventually are shut down.  However weekly at the Reddit Darts forum they post a link that contains a whole list of internet streams. 

      You can be sure I'm streaming this week Premier League matches.

      Thursday, January 03, 2013

      The Essential Guide to Dim Sum

      For me Dim Sum is brunch but when I'm feeling a bit more adventurous than normal.  Buzz Feed so kindly has posted The Essential Guide To Dim Sum to help us all out.

      Tuesday, November 01, 2011

      BYU is willing to play on Sunday

      With the scheduling of the BYU-New Mexico State on Saturday, Nov. 19, at 8:15 PM Mountain Time BYU is conceding the fact they could possibly play on Sunday. How so? While the average NCAA college football game is between 3 hours and 3 hours and 15 minutes they routinely go well over that. BYU is opening itself up to a probability, I would guess less than 5%, that it will still be playing past midnight. Twice this season they've come close with a 3 hour 42 minute game against Utah and a 3 hour 34 minute game against TCU.

      Here are some BYU games from the past 20 years that all would have broken the "sabbath" for BYU.

      Date Opponent Time Result
      11/28/09 vs. Utah 3:54 W, 26-23
      9/15/07 vs. Tulsa 3:57 L, 47-55
      9/24/05 vs. TCU 4:42 L, 50-51
      10/22/05 vs. Notre Dame 3:46 L, 23-49
      10/29/05 vs. Air Force 3:52 W, 62-41
      11/5/05 vs. UNLV 3:50 W, 55-14
      11/19/05 vs. Utah 4:15 L, 34-41
      12/22/05 vs California 3:49 L, 28-35
      9/6/02 vs. Hawaii 4:00 W, 35-32
      12/8/01 at Hawaii 4:24 L, 45-72
      10/8/94 at Fresno State 3:54 W, 32-30
      11/20/93 vs. Utah 3:53 L, 31-34
      9/4/93 at New Mexico 3:50 W, 34-31
      10/30/93 at Utah State 3:50 L, 56-58
      11/16/91 at San Diego State 3:54 T, 52-52

      I wonder what the contingency is it the game approaches midnight? Forfeit? What about the employees at Lavell Edwards Stadium? I can't imagine that they'll be finished with all their work by midnight. Is this all just to make ESPN happy with their TV contract?