Appetizers

Naughty Naughty Nacho Bake

February 3, 2013

Naughty Naughty Nacho Bake

My Naughty Naughty Nacho Bake is easy and will be a big game day hit as well as a good weeknight meal. 

INGREDIENTS

1 Pound Ground Sirloin

14 1/2 Ounces Undrained Diced Tomatoes

1/4 Cup Water

1 Tablespoon Chili Powder

1/2 Teaspoon Ground Cumin

1/2 Teaspoon Kosher Salt

3/4 Cup Sour Cream

7 Cups Tortilla Chips

1 1/2 Cups Shredded Cheddar Cheese

1/2 Cup Sliced Olives

1 Sliced Scallion

 

Preheat your oven to 350º F.  In a large skillet brown the ground sirloin over a medium heat.  I like to use sirloin because it is a bit leaner.  Remove the meat and drain the fat off and then return to the skillet.  Add the tomatoes, water, chili powder, cumin and kosher salt.  Cook for 15 minutes over a medium-low heat and stir occasionally.  Stir in 1/4 cup of the sour cream. Remove from the heat. In a large glass baking dish (13×9 inches) place half of the tortilla chips.  Layer with half of the meat mixture, shredded cheese and olives.  Repeat until you have used up all of the ingredients ending with the cheese and olives.  Bake for25 minutes.  Remove from the oven and top with the scallions and remaining sour cream.  Serve warm.  Serves 4

Hot Hot Wings

January 16, 2013

Hot Hot Wings

Why go to Hooters for hot wings when you can make them at home.  Never mind…I just realized that’s not why someone would go to Hooters.  Make my Hot Hot Wings at home and you’ll be a happy camper. 

INGREDIENTS

3 Pounds Chicken Wings

2 Tablespoons Chili Powder

1 Tablespoon Dried Oregano

3 Tablespoons Olive Oil

1 Teaspoon Ground Cayenne  

3 Minced Garlic Cloves

1 Cup Chili Sauce (I Use Sriracha Chili Sauce)

1/4 Cup Honey

3 Tablespoons Malt Vinegar

3 Tablespoons Soy Sauce

2 Tablespoons Brandy

Dried Parsley For Garnish

Split the chicken wings at the joints and remove the tips.  Place the wings in a large zip lock bag.  Sprinkle the chili powder, oregano and kosher salt into the zip lock bag, zip up the bag and give a good shake.  Place in the fridge for 2 hours. If you need to use two bags then use two bags.  Remove from the fridge when you are ready to prepare. Preheat your oven to 375º F. Spread the chicken wings on 2 baking sheets covered with parchment paper.  Drizzle with the 2 tablespoons olive oil. Bake for 40 to 50 minutes until they are pretty crisp.  While the wings are baking prepare the wing sauce in a medium size pan.  Add the remaining olive oil and the minced garlic and cook for 1 minute over a medium heat.  Add the chili sauce, cayenne, malt vinegar, honey, soy sauce and brandy.  Bring the sauce to a boil and then turn the heat down to a simmer.  Simmer for 20 minutes while stirring occasionally.  Turn the heat off and put a lid on the pan and let sit until ready to use.  When the wings are done remove from the oven and place into a large bowl.  Pour the chili sauce over the wings and dredge until all wings are completely coated.  Transfer to a serving platter.  Serves 6

 

 

Lamb Meatball Sliders

January 2, 2013

Lamb Meatball Sliders

These sliders are delicious.  If you’re having trouble finding slider buns then just use dinner rolls for the buns.  I like using a good potato roll.

INGREDIENTS

Meatballs:

4 Tablespoons Olive Oil

1/2 Diced Yellow Onion

3 Chopped Garlic Cloves

1 Tablespoon Fennel Seeds

1 Tablespoon Chopped Fresh Rosemary

1 1/2 Pound Ground Lamb

1/2 Cup Breadcrumbs

2 Large Eggs

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

 

Sauce:

1/4 Cup Olive Oil

1 Diced White Onion

3 Diced Garlic Cloves

28 Ounces Crushed Tomatoes

1/2 Teaspoon Red Pepper Flakes

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1 Teaspoon Oregano

1/2 Teaspoon Herbs de Provence

To make the meatballs heat the olive oil in a large sauté pan over a medium heat.  Add the onions and garlic and cook for 4 minutes.  Stir constantly.  Add the fennel seeds and rosemary.  Cook for 1 minute.  Remove from heat and transfer to a medium size bowl.  Set aside.  In a large size bowl add the ground lamb, eggs and breadcrumbs, kosher salt and pepper.  Add the onion mixture that was set aside.  Mix all of the ingredients with your hands.  Form the lamb mixture into 10 golf ball size meatballs.  Place the meatballs back into the large sauté pan and cook for 5 minutes on each side.  You will want the meatballs to be slightly browned on each side.  Remove from the sauté pan and place onto a large plate. 

 

To make the sauce heat the olive oil in a large pot over a medium high heat.  Add the onion and garlic.  Cook for 1 minutes until soft.  Add the tomatoes and their juices.  Stir in the red pepper flakes, kosher salt, pepper, oregano and herbs de Provence.  Cook for 5 minutes.   Add the meatballs to the sauce and reduce the heat to low.  Cover the pot and simmer for 20 minutes until cooked through. 

 

To assemble the sliders just place 1 meatball on each slider bun or dinner roll and add extra sauce.  Place the top on and repeat until you have assembled all of the sliders.  Serve the extra sauce on the side.  Makes 10 sliders. 

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