Spatulas, Corkscrews & Suitcases

Best Super Bowl Recipes: Appetizers, Dips, Salads, Chicken Wings, Cold Cuts and Cheese

 

Super Bowl Sunday is this weekend, and your guests are expecting you to have the best Super Bowl food—including a variety of chicken wings, appetizers, dips and chips, salads, and platters of cold cuts meats and cheeses. Don't disappoint them. Have a spread that'll knock their socks off and you'll be sure to score a touchdown!

Best Super Bowl Appetizer Recipes from Boar's Head

3 Pepper Colby Jack Cheese Dip Recipe

Chipotle Chicken Stuffed Peppers with Bacon
 

Bruschetta Recipe with Chicken and Mozarella Cheese
 

Buffalo Style Chicken Dip Recipe

 

More Super Bowl Sunday Appetizer Recipes

Spinach Artichoke Dip Recipe - This dip can be made ahead and refrigerated for 2 days before the party or served right out of the oven. It can be served as an hor d'oeuvre with baguette slices or as a side with soup.

Best Guacamole Dip Recipe - This ultra-smooth guacamole is made chunky with onions, celery, cucumber and tomatoes. Add mayo and Italian dressing to make a pourable homemade guacamole salad dressing!

7 Seven Layer Mexican Dip Recipe - Avocados, salsa, cilantro, black beans, tomatoes and then some. All the awesome ingredients you want in a 7 layer Mexican dip!

Mexican Salad Recipe - Yellow corn, red peppers, green cucumbers and black beans give this delicious and refreshing salad lots of contrast, color and texture! Spicy tomato dressing makes this salad POP!

Taco Salad Recipe - Veggie or Beef - The easy way to eat a taco! Vegetarians & meat lovers alike will love this easy Taco Salad. Just throw everything together and serve.

Zesty Pesto Pasta Salad - Fresh basil pesto, spiral pasta, tomatoes, olives, peppers, onions and salad dressing go together beautifully in a colorful pasta salad for your Super Bowl party!

Delizioso's Super Bowl Meat and Cheese Platter - I recently worked on a project for Boar's Head Provisions (you can find the four recipes at the top of this post), and I was thrilled when they compensated me with a few meat and cheese platters that also included a variety of finger sandwiches. I have to say, the finger sandwiches were the biggest fingers I've ever seen, more like a sub! The platters were made by Delizioso on Oaklawn Avenue in Cranston, Rhode Island, and they were HUGE!

Delizioso's meat and cheese platter was loaded with -- I kid you not -- eight pounds of Boar's Head roast beef, turkey breast, honey ham, salami, American cheese and Muenster cheese, as well as marinated artichoke hearts, roasted red peppers and more! It's a good thing we were having a dinner party that night, otherwise I would have had to pull people in off the streets to eat it with us. As it was, I put together a smaller platter for John and his coworkers at the marina after I took some photos. Everyone was happy, and the food was beautifully displayed and absolutely delicious!

Delizioso is an Italian delicatessen that serves sandwiches, salads, prepared food, pizza and pizza strips, and they obviously do a lot of catering. Make sure to go see them next time you're in town, or call them to cater your next party. Thanks Boar's Head and Delizioso! You helped make our party a success!

Delizioso
1288 Oaklawn Ave
Cranston, RI 02920
401-463-5545

 

And Speaking of Food Network's Chicken Wings....

• Paula Deen's Uncle Bubba's Wings
• Guy Fieri's Tequila-Lime Wings
• Alton Brown's Buffalo Wings

TYLER FLORENCE FRESH Cookbook Recipe: Food Network Chef's Roasted Cauliflower Recipe

Food Network celebrity chef Tyler Florence has a new cookbook on bookstore shelves this week. It's a huge, gorgeous book showcasing page after page of seductive food photography. It's almost too pretty to use as a cookbook, yet Florence's recipes are as equally tempting as the images!

The vibrant colors of the enticing food leaps off the pages. The beets and strawberries are as red as you've ever seen, as are the lush greens of the asparagus and key lime pie. You have to see it to believe it!

Don't forget the upcoming Tyler Florence Cookbook signings: See the articles, 'Tyler Florence Fresh' cookbook review: Celebrity chef's book signings scheduled, and also Food Network chef plans 'Tyler Florence Fresh' cookbook signing Providence, R.I. for more details and locations.

See Blog Post Part 1: FOOD NETWORK Celebrity Chef Book Signing 'TYLER FLORENCE FRESH'

Roasted Cauliflower Recipe with Anchovy, Capers, and Fresh Thyme Recipe

Ingredients:

Cauliflower

• 2 heads cauliflower (preferably different colors)
• Extra-virgin olive oil
• Kosher salt and freshly cracked black pepper

Garlic Chips

• Olive oil, for frying
• 3 garlic cloves, thinly sliced
• 1 tablespoon extra-virgin olive oil
• 3 oil-packed anchovy fillets, finely minced
• 2 garlic cloves, finely minced
• 1 tablespoon salt-packed capers, rinsed and drained
• 4 sprigs fresh thyme, leaves only
• ½ cup heavy cream
• ¼ cup grated Parmigiano-Reggiano
• ½ lemon

• Freshly cracked black pepper
• Shaved Parmigiano-Reggiano

Directions:

1. Roast the cauliflower. Preheat the oven to 450°F. Remove the green leaves from the cauliflower and reserve. Cut the cauliflower heads in half, then into bite-size florets. Cut the stalks into bite-size pieces also. Place the florets and stalk pieces in a roasting pan, and drizzle with olive oil and season with salt and pepper. Roast until golden and tender, about 20 minutes. Transfer to a platter lined with paper towels to drain.
2. Make the garlic chips. Pour ¼ inch of oil into a small saucepan. Add the garlic and set the pan over medium heat. Heat the oil until the chips are golden and crisp, about 1 minute. Drain on paper towels and set aside.
3. Make the anchovy sauce. Set a large skillet over medium-high heat. Add the olive oil and fry the anchovies, garlic, capers, and thyme, stirring with a wooden spoon to break up the anchovies and infuse the oil. Cook for 3 to 4 minutes, until fragrant. Add the cream and Parmesan, and bring to a simmer. Just before serving, add the roasted cauliflower pieces and fold in the reserved leaves. Finish with a squeeze of lemon juice, and top with the fried garlic chips, cracked black pepper, and shaved Parmesan.
4. Serves 4 to 6

 

"TYLER FLORENCE FRESH"
By Tyler Florence
Clarkson Potter/Publishers
On Sale: December 4, 2012
ISBN -978-0-385-34453-1
Price: $35.00

____________________________________________________________________________
CONTEST ALERT: Tyler Florence’s Ultimate Food & Wine Experience Competition. Five lucky home chefs from around the country will have a chance to win a trip to California including a dinner at Wayfare Tavern in San Francisco, a tour of the Michael Mondavi Estate in renowned Napa Valley, followed by a personal cooking class with Chef Florence at his West Coast Kitchen Essentials shop in Mill Valley, closing the day with dinner just up the road at El Paseo.

This one-of-a-kind trip includes hotel accommodations, roundtrip airfare to and from San Francisco and all ground transportation.

“I’m excited to try your recipes that pair with my Cabernet Sauvignon and Sauvignon Blanc. It’s inspiring to think about the different flavors and regions you’ll share with me in your dishes,” said Florence. “And then, it’s our turn — myself and Rob Mondavi Jr. will host the winners for a tour around Northern California to see what inspires us with local fresh ingredients, winemaking styles, and even meals with our own families.”

This contest celebrates that Tyler Florence Wines and TF Limited-production Wines are now available nationally in retail stores, restaurants and online. For the first time, wine and food lovers all across America will have the opportunity to try these wines from the world-famous Napa Valley region with their own favorite dishes.

To enter, contestants will upload one original recipe that pairs well with either Tyler Florence Cabernet Sauvignon or Sauvignon Blanc by December 31, 2012. Once the voting phase begins, entries will be shared via Facebook and Twitter, and fans and followers alike will vote for the top 20 entries (10 for Cabernet Sauvignon and 10 for Sauvignon Blanc) online at www.TylerFlorenceWines.com. Entries that receive the most votes will be judged by Chef Tyler Florence, who will pick five grand prize winners for the Tyler Florence Ultimate Food & Wine Experience. The grand prize trip takes place in March 2013.

Hopefuls may enter more than once, but only one winner will be selected per household. Links to Tyler Florence Wines’ can be found on Twitter at @TylerFlorence and @TFWines and be used to encourage a great number of votes.

To participate, consumers must submit their original recipe online to the contest page on www.TylerFlorenceWines.com by December 31, 2012, where their recipe must earn the popular vote using social media to encourage friends and family to vote for them. Of the top 20 recipes, Tyler will personally select the top five recipes and name them a grand prize winner complete with a personal phone call!

“NO PURCHASE NECESSARY. A PURCHASE WILL NOT INCREASE YOUR CHANCE OF WINNING. VOID IN CA & TN AND WHERE PROHIBITED BY LAW. COMPLETE CONTEST RULES AVAILABLE ON WWW.TYLERFLORENCEWINES.COM”

Photo Credits and Recipe: Permission granted by Clarkson Potter Publishers

Zeppole for St Joseph's Day March 19: Felicia's Coffee, Rhode Island

 

Saint Joseph's Day is Saturday, March 19, 2011, but you don't have to wait until the Feast of St. Joseph to feast on Felicia's awesome Zeppole. They're available right now and for the rest of the week. This East Greenwich, Rhode Island coffee house/bakery is located at 5757 Post Road right next to the East Greenwich post office.

 
 

Felicia's luscious Zeppole are to die for. I'm sure these "Belly Bombs" aren't low-calorie, but it doesn't matter, it's not like you eat them every day. In fact, they're only available in certain bakeries around St Joseph's Day. Interestingly, this Italian holiday falls two days after the Irish holiday of St Patrick's Day on March 17th, which makes March a very tasty month! Don't forget we also had Mardi Gras at the beginning of the month to add to the feasting.

I have lots of Zeppole favorites around the tiny state of Rhode Island, but Felicia's Coffee makes the most humongous Zeppole I've ever seen. One of these tender pastries is enough to keep you full all day. At a recent visit, we sat down in the cozy East Greenwich coffee shop with a zeppola each and our favorite iced coffee. By the way, Felicia's Coffee is called Felicia's Coffee because they also have the best flavored roasted coffee beans.



Don't let the $3.99 price tag scare you off. Like I said, Felicia's Zeppole are huge. A box of four set me back $15.96, but it was the sweetest money I spent all week. After both of us eating one each, there's still two in the box for tomorrow.

Felicia's says, "of course our famous giant zeppoles are baked, never fried, made from scratch here in our kitchen with the freshest dairy cream, milk, eggs and cheese."

A word of warning... call in your Zeppole order ahead of time. They go like hotcakes and you risk them selling out before you get there. When you get there, have a seat near the fireplace, or if it's warm outside, sit at one of their outdoor tables. Felicia's is worth the drive.

 

 Felicia's Zeppole Flavor Choices

• The Classic - Delicious homemade boiled cream
• The Italian - Blended with ricotta, sweet cheese and golden rum
• Felicia's Blend - Fresh whipped with Felicia's Coffee Blend (this is my favorite)
• The Cream Puff - Sweet vanilla whipped cream
• Lucky Charm - Our own sweet Irish Cream
• Pumpkin - Pumpkin pastry cream

 

Felicia's Coffee

5757 Post Road
East Greenwich, RI 02818
401-886-4141

More Zeppole Articles

• Zeppole for St. Joseph's Day
• St. Joseph's Day 2010: Zeppole cause traffic jams
• St. Joseph's Zeppole on St. Patrick's Day? Baileys Irish Cream Italian Pastries
  
   

Lot's of St Patrick's Day Recipes!

• Last Minute St. Patrick's Day Recipes
  
• Healthy Irish Soda Bread Recipe
  
• Traditional Irish Soda Bread Recipe 
  
• Baileys Irish Cream Cheesecake Recipe
  
• Homemade Baileys Irish Cream Liqueur Recipe
  
• White Chocolate Baileys Irish Cream Mousse Pie Recipe

Kitchen Nightmares DownCity Providence, Rhode Island: Gordon Ramsay Video Season 4, Episode 7

The DownCity restaurant in Providence Rhode Island is Chef Gordon Ramsay's newest conquest. If you think Ramsay's previous Kitchen Nightmares episodes were hot and volatile, you're in for a special treat with Providence's DownCity show.

Fox Network contacted me back in July 2010 to get the word out. They were casting in the Providence area, looking for restaurants in need of a make over – whether it be in the kitchen, troubled employees, lack of business, etc. I thought this restaurant revamp would be a similar show - just like all the others. I was wrong. Read my article, Kitchen Nightmares, Gordon Ramsay casting for restaurant makeover applications (Videos), and my blog post, Gordon Ramsay's Kitchen Nightmares Taking Casting Applications for Restaurant Makeovers for more details.

Kitchen Nightmares Season 4, Episode 7 aired Friday, March 11, 2011 on FOX. I've seen many, many Kitchen Nightmares episodes, but I don't ever remember seeing one so heated before. Chef Ramsay is known for his cussing and yelling, but this was over-the-top. There's a lot of "BLEEPS" which is good, because I can just imagine what he's really saying! I can however, read lips! Of course, things are always different when you're watching a made for tv reality show.

The good news is, DownCity lives happily ever after. After reading Adventures in Rhode Island Dining by Rhode Island blogger Stacy Place, I can wait to go and eat there myself. We'll be making a reservation very soon!

Watch the full episode here, but beware, there's plenty of shouting and the tempers are flaring. Even though many naughty words are BLEEPED out, there's still a few that get through. Season 4 Episode 7 doesn't disappoint for Gordon Ramsay fans. Viewer discretion is advised. Not suitable for children. I warned you!

DownCity
Rico Conforti, President, Owner
Abby Cabral, Owner, General Manager
50 Weybosset Street
Providence, RI 02903-2809
(401) 331-9217

ST. PATRICK'S DAY RECIPES Round-up

                                                                        

   


St. Paddy is Irish, Don't You Know?
St. Patrick's Day is Tuesday, only two days away. St. Joseph's Day is Thursday, March 19th. Two holidays, only two days apart! And for all you Rhode Islander's out there, that's BIG news! Can you say Zeppole? So, needless to say, I've been writing like crazy in all different topics too. One thing you will notice is a number of Irish recipes.  I tacked on a few from last week just to keep the list together. I have more links to add, but these will at least get you started on the road to the pot of gold. Just kidding!

                                                  

Irish Recipes!

• Healthy Irish Soda Bread!!!
• Traditional Irish Soda Bread Recipe 
• Baileys Irish Cream Cheesecake Recipe
• Homemade Baileys Irish Cream Liqueur Recipe
• White Chocolate Baileys Irish Cream Mousse Pie Recipe

 

More Random Recipes & Articles - Week Ending 3/14

• Hello, Cupcake! Book Review
• 5 Best Selling Cupcake Cookbooks
• Nutella Chocolate Fudge Brownie Recipe
• Lots of Nutella Recipes - World Nutella Day Round-Up
• Congratulations To The Smith's Edge Winners!

 
 

FEEDS & EMAIL ALERTS
Just a note on feeds and email alerts. With a Feed, you get an almost instant message update in your reader of choice. Most people have all their feeds go to their Google reader or iGoogle page. When you get to my main page on The Examiner for instance, you'll see that familiar orange box in the upper right hand header next to "Donna's Articles". If you click that, it'll bring you straight to a page to sign up for instant alerts. Spatulas & Corkscrews on the other hand, doesn't have anything so bright and shiny. It just says, "Subscribe to this blog's feed", in the top right sidebar right under Get Email Updates. It does the same thing - instant updates so you don't miss a thing!

Email Updates work a little different. When you enter your email address, Feedblitz gets the message and sends it to you the next day. If I can get a post in before midnight, you'll have an email waiting for you in the morning. If I don't, and do it anytime during the day, you'll get it the next day. They're only sent out once every 24 hours. Not that that's bad. They both have their own charms and applications. My suggestion would be to do both. Because if you're anything like me? I'll forget to look at my reader, but ALWAYS check my email! Keep in mind though, that it could be a day later. PHEW!!!


Now that I've totally confused you, I'm inviting you to subscribe to my FEEDS and EMAIL UPDATES, not only this blog, but also The Examiner and Suite101 as well. Many of you already have, and for that I'm extremely grateful. You're the reason I cook, grill, bake and drink!

 

IGGY'S CHOWDER & CLAMCAKES ~ FISH & CHIPS ~ DOUGHBOY'S ~ WARWICK, RHODE ISLAND

                                                                            
IGGY'S Chowderhouse, Warwick, Rhode Island
There's this place......A wonderful place, that serves Chowdah & Clam Cakes, Fish & Chips and the most delicious Doughboys in the state of Rhode Island. Iggy's "clam shack" is a true RI institution. Established in 1989, it's located at 889 Oakland Beach Avenue in Warwick, RI. (401)737-9459. They're open 7 days a week all year round, even during the dead of winter. It's rather odd, sitting at a window table eating Fish & Chips and looking out over Narragansett Bay in January! Oh, how it makes us long for summer when we can eat outside and have the seagulls swoop down and try to steal our french fries!

 
"Classy Clam-Shack"
Iggy's recently reopened after extensive renovations. It looks like they totally gutted the old building, did the kitchen over completely and built a second story on top. All new cushions, chairs and table tops inside the dining room gives it a "classy clam-shack" sort of feel. What did stay the same is the incredible menu they've had all these years. They started out 19 years ago with Chowder & Clam Cakes and their famous Doughboys. Today, they have a full menu with the most tender, flaky Fish & Chips, seafood platters, burgers and their own Root Beer Floats. They've even bottled the root beer, so you can take a 4-pack home with you! This is not a china and sliverware sort of restaurant. There is no waitstaff. You order at the counter, take a number and then wait..... Expect styrofoam take out containers, plastic forks and knives and to-go packets of condiments.  I have to admit, that's part of Iggy's charm!

IGGY'S Doughboys
We call Iggy's doughboys Belly-Bombs, and I can easily eat four of them in one sitting! Made of fried dough and rolled hot in white sugar, they are the things childhood dreams are made of! There's usually a good 1/2 cup of sugar at the bottom of the stained paper bag and enough sugar on all of us to keep Domino in business forever! The staff is wise to include 10-12 napkins with each bag!

We weren't that hungry one day last fall and decided to go to Iggy's for a quick bite to eat. We ended up with a dozen doughboys and 2 cups of Dunkin' Donuts Hazelnut coffee for supper. We parked in front of the seawall watching fishermen fish and seagulls diving. All this AND a great view looking out over Narragansett Bay with the Jamestown and Newport Bridges in our sites. By the time we were done, we were sugar-coated as well! What more can I say? They are simply to die for!

Coupons, Coupons & Coupons!
We frequent Iggy's about once a month, more during the summer and fall. Here's a link that will give you the option to print off six different coupons and save some money. Our coupon of choice is for 2 orders of Fish & Chips, 2 cups of red or white Chowder and 6 heavenly Clam Cakes. With tax, it set us back a whopping $17.23! That's for 2 people! AND, if you go on a Tuesday, you get a double treat. There's a classic car rally in the park every Tuesday night during the summer season. A local radio station DJ is set up to play the rockin' oldies. Young children all the way up to the "real" golden oldies visit each other on lawn chairs, dance to the music and of course, eat their chowder & clam cakes.

                                                                            

There is another location at 1157 Point Judith Road in Narragansett (401)783-5608, but that's only opened seasonally from April to October. Oh, wait! It IS April! Well by all means, get yourself down there and have a dozen doughboys. You know you want to!

Newport Rhode Island ~ So Much To Eat, So Little Time!

Newport is known for some of the best restaurants on the East Coast. With Johnson & Wales College of Culinary Arts less than 30 miles away, it's no wonder Newport gets more than it's fair share of top-notch chefs! The biggest problem with dining out in Newport, is trying to decide where to go and what you have a craving for!

One Saturday morning, we ended up at the cutest little breakfast/lunch cafe called Annie's on Bellevue Ave right near the International Tennis Hall Of Fame. It was off-season, but the place was packed with locals and tourists. The restaurant is small and quaint with lace curtains in the floor-to-ceiling windows and a good amount of hanging plants to make you think you were in a European cafe. Very cute! Most of the wait staff looked like girls from Salve Regina University dressed just right with white blouses and black bow ties and aprons. We started off with fresh squeezed orange juice for both of us and a few rounds of decaf coffee. John had Eggs Florentine with the most delicious homemade hollandaise sauce. I had Banana Pancakes with just the right amount of smashed bananas in the batter and sliced bananas decorating the top. A little pricey ~ we walked out of there with $35.00 less in our pockets, but satisfied none-the-less!                                                    

We went to Annie's once more before we left Newport looking for the same fuzzy feeling again. It was a weekday, so the crowds weren't there and we had our pick of cozy seats. The only drawback was we sat too close to the door and were chilled each time someone came in. I started with a glass of freshly made carrot juice ~ what restaurant makes fresh carrot juice? That was a nice surprise! John had fresh squeezed OJ again. I decided on Blueberry French Toast made with whole wheat bread and a big dollop of real butter. VERY yummy! John had a basic breakfast of eggs over easy, home fried potato wedges and toast. We finished it off with decaf coffee. Damage ~ $24.00 including the tip. I'd go back again, but with so many restaurants calling our name, we really need to try them all ~ just to be fair!

Newport Rhode Island ~ So Much To See & Do!

We stayed in Newport, RI recently for 18 days for a much needed rest. While there, we were able to eat at a few very nice restaurants and cafes and take in a some sights. Newport is only across Narragansett Bay for us ~ 45 minute ride ~ but sometimes it feels so far away because of the toll bridge. As a kid, I think I only went to Newport 2 or 3 times. It was a little harder to get there back then because the Newport Bridge didn't exist. We went over the now defunct 2 lane Jamestown Bridge and then had to catch a ferry to Newport and back again. Fast forward to the present and time changes everything. The new and improved Jamestown Bridge now has 4 lanes and the Newport Bridge with 4 lanes looks so pretty at night. All lit up, it looks like a giant ice cream sundae with 2 red blinking cherries on top!

We've been to Newport more in the past 3 years than all our years combined! It is a beautiful place. So full of history, stately mansions, quaint cafes, cobblestone streets and breathtaking scenery. We've had picnics overlooking the ocean and dinners in to-die-for restaurants. We really should go back there more often!
                                                                           
I took this shot of Rose Island Light from our sailboat a few years ago. You can actually stay overnight and see what it feels like to be a lightkeeper for the night!

 Up next ~ "Newport ~ So Much To Eat, So Little Time"!

(photo of bridge by bern161616,sxc)