Tag Archives: party recipe

Hot Wings with Gorgonzola Sauce

Hot Wings with Gorgonzola Sauce

I’ve often accused my husband of being a fair weather fan of our local sports teams, yet it couldn’t be farther from the truth.  No, I’d qualify for the position far more than he ever could given the amount of time he spends cheering and, yes, jeering about their wins and far too frequent losses.  As much as I’ve been right there in the excitement of recent years of Super Bowl possibilities, watching the resident menfolk high-five one another after a good play, and engage in exuberant chest bumping when the Chargers squeaked out a win, this year, I just don’t have it.  Sure, the game is on each Sunday and I usually can be found in the kitchen about that time, but I’m sadly just not interested.  I’m whispering, mind you, because you just can’t say that very loudly around here.

The best I can do is think about what to cook for the “occasion” knowing that I’ll have a small group of men interested in food when the action on the field isn’t going our way — and it often seems not to.  Although they’re often subjected to my routine experimentation, I do occasionally treat them to food that is more in line with what one may want on game day.

Like Buffalo Wings — or more accurately — Hot Wings.

My husband loves Gorgonzola, so guess what’s in the sauce?  And then there’s the crazy Asian hot sauce.  Mmmm….

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3-Onion Leek Tart

3-Onion and Leek Tart Time has just flown by lately and with it, my opportunities to not only write as much as I have, but cook the way I’ve always enjoyed cooking — experimenting with new recipes.  Since coming back from Mexico, I’ve been mulling over an opportunity that has taken on a life of its own and me with it.  For the next year or so, I’ll be out of the house again for most of the day so will have to learn to adjust to writing here in the time I have left.  I know there are many of you who do this successfully, so I’ll look to you for inspiration and perhaps a schedule!  By all means, share your secrets with me so I can find a good balance.

In the meantime, I wanted to share a tart I made recently inspired by yet another tart made with some lovely vegetables from Specialty Produce. Although the brief and somewhat elusive season for ramps is close to ending (April – May) , I was able to sample them for the first time.  Ramps are wild leeks harvested by foraging in wooded, mountainous areas, and from what I’m learning, quite the reason to celebrate since they’re a sign of spring.  Ramps are a member of the allium family, so I decided to sample them with green garlic and shallot shoots knowing that whatever I ended up making would be delicious.  Unfortunately, the first tart was prepared for a dinner party, and since I’m challenged to find a way to shoot great photos while entertaining, I decided to recreate the tart using a different collection of vegetables from the onion family.

Because I was home alone that evening, I was thrilled not to have to share this amazing tart with anyone.

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Spicy Tuna and Avocado Dip

 

Try not to shovel it into your mouth...

Halloween officially launches the party season as far as I’m concerned.  It’s not like we have a calendar full of swanky events scheduled…I’m counting zero right now…, but having any excuse to get together constitutes a party.  Why not?  Football, the holidays, and…..Election Night!  Whether it’s a raucous group of good friends, or a more tame cocktail get together, the occasion is always better if the food is excellent.

And speaking of excellent, what could be better than a dish that can be a dip or a salad?  It’s elegant, it’s healthy, and oh my goodness, it’s delicious.

The first time I made this, my brother dug in with a tortilla chip and popped it in his mouth, asking between chews and mmmming, “What is this?”

“Raw fish,” I responded.  “Good, huh?”

And he thought he didn’t like avocados or fish — let alone raw fish.

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Clams with Linguica and Beer

 

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It’s Friday, and for us that means that dinner is never a serious issue. Good thing, too, since no one has any energy, right?  It means no fuss or muss, but flavor isn’t something to sacrifice.  Take out doesn’t count on that front, ever, since the whole point of take out for us is flavor with zero fuss or muss.

But clams and take out don’t exactly mix– at least not around here.  And ironically, even though we have the Chesapeake Fish Co. harvesting and processing excellent sea food here in San Diego, the retail clams I purchase most often are shipped from the East Coast.  So much for being a locovore.  The tag on the bag I brought home stated that the clams were harvested one day, shipped the next, and they ended up in my kitchen a day and a half later.

Our passion for clams started with this recipe which I saw in the May 2002 issue of Bon Appetit.  It was featured in an article on Capri and the lemons that grow in that region of Italy, and I had to try it.  Since then, not only have I altered that recipe again and again, but I’ve tried a number of others like this Spanish version which may be our favorite.

Recently, I decided to experiment with a different recipe — one that included linguica —  a type of Portuguese sausage which is firm, and more similar to Spanish chorizo than regular sausage.  In the case of this latest recipe, the liguica came first, and not the recipe.  That’s how it usually works.  I see an ingredient while I’m shopping and put it in my basket knowing I’ll come up with something, so it’s been sitting patiently in my fridge, waiting for me to figure it out — tempting me each time I open the cheese drawer and making me think, “Jeez! I forgot I had that!  What’s the expiration date????”

My latest clam “something” began with an Italian idea influenced by a Spanish recipe, and was supposed to have a New England spin, but the English beer and Portuguese sausage sort of changed everything.

I’ll leave it as “Clams with Linguica and Beer.”  There’s nothing fancy about this one, but it’s perfect for a Friday night at home.  Don’t forget the crusty bread.  You’ll need it to soak up the broth.  Mmmm…

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