[Recipe] "Game On" Roasted Red Pepper and Walnut Dip (Muhummara)

As you've probably already surmised if you follow this blog, I love to entertain at home.  In addition to Sunday Supper, then, you're probably not going to be surprised that I also host TV watching parties and, as my boss terms them, "Nerdy Game Nights."

The Game Night group has been more or less the same (at least at its core) for years.  We've branched out a bit in terms of the games we play—see above for King of Tokyo—but I think my group's ultimate favorite is Ultimate Werewolf.  It's a game with very few rules, but you can think of it as a sophisticated, fast-paced mafia that works best among friends—good friends and long-time couples who will get a kick out of trying to figure out who's lying and who's telling the truth.

Game nights and TV watching parties require snack food rather than full-on dishes.  I make a pretty mean guacamole and 7-layer taco dip, but today I've chosen to highlight something you may not have had before but should definitely try:

"Game On" Roasted Red Pepper and Walnut Dip (Muhummara)
a recipe by Aarti Sequeira

Ingredients
2 red bell peppers
1-1/2 cups raw walnuts, halves and pieces
3 cloves garlic, chopped
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon red pepper flakes
1/4 cup fresh lemon juice
2-1/2 tablespoons pomegranate molasses (which can be found in the international aisle of specialty supermarkets and at Middle Eastern markets)
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper

Directions
1.  Preheat the oven to 350 degrees Fahrenheit.
2.  Roast the red peppers.  Place each bell pepper over the open flame of a gas burner or grill, cooking until the skin blackens and blisters.  Rotate the peppers and blacken all the way around, about 15 minutes.  Alternatively, you can roast the peppers in the oven by placing the bell peppers on a baking sheet and placing under the broiler, turning frequently, until the peppers are blackened and blistered all over.  Put the blackened peppers in a bowl, cover with plastic wrap, and set aside to steam
3.  Toast the walnuts.  Spread the walnuts on a parchment-lined baking sheet.  Pop into the oven until light golden brown and aromatic, 10 to 15 minutes.  Remove from the oven and set aside to cool.

4.  Peel the red peppers using a paring knife.  Discard the peels, stem, and seeds.  Throw the roasted red peppers, walnuts, garlic, paprika, cumin, red pepper flakes, lemon juice, pomegranate molasses, and olive oil into a food processor with a teaspoon of salt, and run until the dip is smooth.  Taste for seasoning and adjust accordingly.  Cool and serve.

[Brunch Menu] [Recipe] "It's So Basically Fall" Butternut Squash Hash and Pumpkin Spice Pancakes

Brunch, perhaps even boozy or bubbly brunch, is a New York tradition-- one that makes sense.  It's always later than I would prefer, but there are eggs and bacon and pancakes and waffles and all of their exotic mutations.  Getting a large brunch table together, though-- that's a different story.

Which led me to throw my first ever brunch party-- also an excuse to showcase some of my favorite autumn flavors (so much pumpkin!) and crack open a few bottles of champagne (topped with peach nectar for some tasty bellinis).  It didn't hurt that the football games were on the TV (my way of convincing the guys to come over), either.  More than a few "we're so basic" groans and/or jokes were tossed around.

There is something in the autumn that is native to my blood—
Touch of manner, hint of mood;
And my heart is like a rhyme,
With the yellow and the purple and the crimson keeping time.
― Bliss Carman

"Wake Me Up Before You GoGo" Breakfast Potatoes
A recipe by Ree Drummond (The Pioneer Woman)

Breakfast potatoes with a kick, the perfect way to wake up.

Ingredients
5 pounds red potatoes, roughly chopped/diced
4 cloves garlic, minced
1 onion, chopped
1 green bell pepper, seeded and roughly chopped
1 red bell pepper, seeded and roughly chopped
1/4 cup olive oil
1/2 stick butter, melted
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground pepper, to taste

Directions
1.  Preheat the oven to 425 degrees Fahrenheit.
2.  In a large Dutch oven (yes, there are that many potatoes involved), toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper, and some kosher salt and pepper.

3.  Bake for 25-35 minutes, flipping the potatoes two or three times.
4.  Raise the heat to 500 degrees and bake until crisp and brown, 10 to 15 minutes.
5.  Sprinkle with a little more salt and pepper, as necessary, before serving.

"It's So Basically Fall" Butternut Squash Hash
A recipe inspired by Darby's Cafe and featured on Diners, Drive-Ins, and Dives

I am obsessed with butternut squash-- plus, I knew it would be fairly easy to find a recipe that I could prepare at least half-vegetarian (for my vegetarian guests) starring this fall staple.  This recipe was perfect (and I made it even more "basically fall" by adding caramelized Brussels sprouts, which I can never get enough of), and the homemade sage sausage is worth the extra effort (though certainly you can buy some ready-made sage sausage at your local farmers' market to save yourself some time).

Butternut Squash Hash - Ingredients 
1 butternut squash (or substitute any winter squash, like acorn, enough to equal about 3 cups)
1 pound Brussels sprouts
Olive oil, for drizzling
8 ounces rosemary sausage (recipe below)
1 Granny Smith apple, chopped
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
Eggs, cooked to order, for serving      
Cranberry-ginger chutney, to garnish (recipe below)

Directions
1.  Preheat the oven to 400 degrees Fahrenheit.
2.  Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.  Blanch them in a salted pot of boiling water for 3-5 minutes, until bright green, then remove from the water.  Mix the blanched Brussels sprouts in a bowl with the olive oil, salt, and pepper.  Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.  Shake the pan from time to time to brown the sprouts evenly.  Sprinkle with more kosher salt.
3.  While the Brussels sprouts are roasting, peel, seed, and chop the butternut squash.  Distribute evenly in a new baking pan and drizzle lightly with oil.  Bake in an oven heated to 325 degrees Fahrenheit until soft to the touch, about 20-25 minutes.  Remove and cool.

While the vegetables are aroastin' (and if you're not planning on keeping the hash vegetarian), we make rosemary sausage from scratch:

Rosemary Sausage - Ingredients

1 pound ground pork
1/2 teaspoon ground fennel
1/2 teaspoon fresh minced garlic
1/2 teaspoon dried sage, or 1 teaspoon chopped fresh sage
1/2 tablespoon kosher salt
1/2 teaspoon black pepper
1 teaspoon chopped fresh rosemary

Rosemary Sausage - Directions

Mix the pork with the fennel, garlic, sage, salt, pepper, and rosemary well by hand.
* Note: You can definitely make these the night before and keep overnight in Tupperware.

4.  Cook the rosemary sausage in a lightly oiled pan over medium heat, stirring often, until browned.

5.  Add the apples, onion, and peppers.  Cook, stirring regularly, for 3 to 4 minutes.  Add the squash.  Saute until the squash is lightly browned, 1 to 2 more minutes.

If chutney is your thing, follow these instructions:

Cranberry-Ginger Chutney (Optional) - Ingredients

1 cup fresh cranberries (can also be substituted with blueberries)
1 tablespoon plus 1 teaspoon sugar
1/2 teaspoon minced garlic
1/2 teaspoon peeled and grated fresh ginger
1/2 teaspoon lemon zest
1/2 teaspoon salt

Cranberry-Ginger Chutney (Optional) - Directions

In a medium pot, boil the cranberries and 1 cup water until the berries start to pop, about 5 minutes.  Simmer on medium-low heat for 10 minutes.  Add the sugar, garlic, ginger, lemon zest, and salt, and simmer for another 20 minutes.

6.  Cook eggs separately as desired.
7.  Plate the squash hash, drizzle with cranberry-ginger chutney, and top with the eggs.

"It's So Basically Fall" Pumpkin Pancakes
A recipe by Ruth of Allrecipes.com

Presented with only one comment: #SoBasic

Just kidding-- two comments: #SoFluffy

My friend Pizza actually whipped these up and flipped them.  If I'm being honest (and as much as it pains me to admit this), they and the champagne were the real stars of the morning.
 
Ingredients
1-1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons apple cider vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt

Ingredients
1.  In a bowl, mix together the milk, pumpkin, egg, oil, and vinegar.  Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt in a separate bowl.  Stir into the pumpkin mixture just enough to combine.
2.  Heat a lightly oiled griddle or frying pan over medium-high heat.  Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.  Brown on both sides and serve hot.

[Sunday Supper Menu] "Simple Elegance" Menu - Coq Au Vin

New York City is a city of lights, glamour, and so much color and noise.  Everything is bright and shiny and fast and crowded.  All the things you love about it can also become the things you hate.  It's important to step away from the glitz and the commotion, to have an oasis, to not be jostled and to have to shout at your friends to be heard in a crowded bar.

When I moved into my current apartment, one of the things I loved the most about it was the size of the dining room (that, and the newly renovated kitchen).  I envisioned myself hosting fabulous dinner parties in my new space.  After months of searching, I eventually found my dream extendable dining table and Sunday Suppers-- quiet, relaxed, and in the comfort of my own home-- finally became reality.

Sunday suppers are my new thing, and they can be yours, too.  Check in periodically for menu posts such as these, which compile full menus and recipes (sometimes with separate write-ups that, I promise, promise, promise are truly forthcoming).  These menus are all designed to not only "go" together but to be executable by just one person in one full day (or two half-days, which is usually how I prepare).

This particular menu was for my second Sunday supper rather than my first (I know, I'm woefully behind on my blogging) and was meant to showcase one particular dish: coq au vin.

I'd never made coq au vin before, but I love it.  It is rich and elegant and hearty and warm, the perfect main course served over hot buttered noodles.  And to showcase it, I decided on a large variety of simple, but flavorful, vegetable sides.

"Pick of the Harvest" Roasted Butternut Squash and Apple Salad - Recipe in This Post

An oldie but a goodie-- one of my few repeat recipes.  I could eat this salad for days-- which is saying a lot, mainly because Sunday Suppers typically result in leftovers and also because I don't tend to like salads.

"Simple Sophisticate" Veggie Pot Pie Muffins - Recipe in This Post

"High Society" Haricot Verts with Shallots (AKA French Green Beans with Shallots)

a recipe by Once Upon a Chef

This recipe consists of mainly three ingredients: haricot verts, shallots, and extra virgin olive oil.  You don't get much simpler than that, though the dish is elegant in its simplicity, relying largely on the sweet and savory flavor of the shallots to carry the dish.

Ingredients (4 servings)

3/4 pound (12 ounces) haricot verts (French green beans-- these are longer, thinner, sweeter and more tender than American green beans), trimmed

2 large shallots, thinly sliced

1 tablespoon extra virgin olive oil

about 1 cup of water

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Directions

1.  Thinly slice the shallots into rings.  Heat the olive oil in a large saute pan over medium-high heat.  Add the shallots and cook, stirring frequently, until soft and mellow, about 8 minutes.

2.  Add the haricot verts, salt, and pepper, and cook, stirring frequently, for about 2 minutes.

3.  Add 1/2 cup of the water and cook, stirring frequently, until the water evaporates, 4-5 minutes.  Add the remaining 1/2 cup of water and continue cooking until the beans are tender and the pan is completely dry, 5-6 minutes.  Test the beans for doneness.  If they need more cooking time, add a bit more water and cook until done; just be sure to cook off any remaining liquid in the pan before serving; otherwise, the flavor will be diluted.  Taste and adjust the seasoning with salt and pepper if necessary.

"Color Me Pretty" Smashed Potatoes

a recipe by The Pioneer Woman

I love potatoes to an almost embarrassing degree.  I love them mashed, creamy, baked, fried, and every which way.  In fact, my love for potatoes is so embarrassing that I don't keep potato chips in my house as a general rule-- I'd eat them all way too quickly.  And I could never live carb-free, not because I love bread but because I love potatoes.  Potatoes are just unassuming and tasty but incredibly easy to make.

My dinner guests should learn to (and probably have) expect some form of potato when they come.  I try to change it up every now and then with a different recipe or, in this case, with different colors.

Ingredients

new potatoes (or other small, round potatoes-- I used a variety of colorful fingerlings)

olive oil

kosher salt

freshly ground black pepper

rosemary (or thyme or chives or a blend of all three, which is what I used), finely chopped

Directions

1.  Preheat the oven to 450 degrees Fahrenheit.

2.  Bring a salted pot of water to boil.  Once boiling, add as many potatoes as you like, and cook them until they're fork-tender.

3.  Generously drizzle a baking sheet or baking pan with olive oil.  Note that the olive oil will keep the potatoes from sticking to the pan, so truly be generous!
4.  When the potatoes are fork-tender, place them on the prepared baking sheet or baking pan, with enough room between them to spread out.  Using a potato masher (or a large spoon or fork), gently press down on a potato until it is slightly mashed, twisting the masher 90 degrees to continue flattening the potato.  Be careful not to completely mash the potato.  Repeat until all potatoes are flattened.
5.  Using a pastry brush, brush the tops of the smashed potatoes generously with olive oil.
6.  Sprinkle the potatoes generously with the kosher salt, freshly ground black pepper, and herb blend.
7.  Cook in the oven for 20-25 minutes, or until the potatoes are crispy and sizzling.

"Wine Country" Coq Au Vin - Recipe in This Post

My boss heard that I was hosting a dinner party and offered up a bottle of port (Three Monkeys Shizaru Napa Valley 2006, to be precise).  It had a super-cute label, so of course we used it.  It was the perfect accompaniment/after-dinner drink and had a delightfully sweet finish.

"Melt in Heaven" Chocolate Mousse with Raspberries and Homemade Whipped Cream - Recipe in This Post (To Come)

Chocolate mousse with homemade whipped cream was definitely the perfect ending note for this particular dinner party-- like the rest of the menu, its simplicity belies its elegance.  Even my dessert-hating friend had a few bites and begrudgingly admitted it was delicious.

[Recipe] Game of Thrones - Jerk "Dragon" Wings

My friend Doug is obsessed with jerk chicken, which is served every Friday in the company cafeteria.  So obsessed, in fact, that I once received a group txt (from him) of a picture of a large pile of jerk chicken wings with the caption, "I'm going to make this my new wallpaper."  It should come as no surprise, then, that when I asked him what he'd like me to serve at one of my Sunday suppers, he said, without any hesitation, "Jerk chicken!"

I'm always up for a challenge, and I saw an opportunity for a particularly groan-worthy pun for my Game of Thrones Premiere Appetizer Party-- namely, Jerk "Dragon" Wings... because the dragons are jerks.  And because they have wings... get it?!

... as luck would have it, Doug was actually out of town the night of the premiere and didn't even get to try my dragon wings, but everyone else gave rave reviews.  This is definitely a winning recipe, no tweaks needed at all (though I'll make a PSA/give a pro-- or maybe amateur-- tip below).

Jerk "Dragon" Wings
... because the dragons are jerks
a recipe by Chef John (AllRecipes.com)

Ingredients
1/2 yellow onion, chopped
1/2 cup green onions (scallions), sliced
6 cloves garlic
3 habanero peppers, seeded and chopped
2 tablespoons fresh thyme leaves
1 tablespoon kosher salt
2 teaspoons ground black pepper
2 teaspoons ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon freshly grated nutmeg
2 tablespoons vegetable or canola oil
3 tablespoons soy sauce
2 tablespoons brown sugar
1/3 cup lime juice
3 pounds chicken wing drumettes

Public Service Announcement - Habanero Peppers Warning/Tutorial
Like the Bluths, I've made a huge mistake.  I've worked with jalapenos in the past before, completely bare-handed, and had zero issues, so it didn't even occur to me that handling other peppers bare-handed would be a bad idea.  But it really was-- my hands burned for hours after handling, and I had to soak my hands in cream, milk, olive oil, vodka, etc.-- anything that the Internet suggested, honestly-- for relief.  It was really only around bedtime that they stopped burning.

So, here's my pro (or really amateur) tip: please use gloves when handling habanero.  You're welcome.

If you don't have gloves or have already started handling the habaneros gloveless, rub your hands with olive oil immediately after handling (Canola oil will work as well), then wash with Dawn as opposed to hand soap.  The issue is the juice/oil from the hot peppers, which you don't want to seep into the grooves of your skin-- oil will mix with the existing pepper oil, lifting it out-- as opposed to water, which does not mix with oil and will do very little to help.

Directions
1.  Put yellow onion, green onions, garlic, habanero peppers, fresh thyme, kosher salt, black pepper, allspice, dried thyme, cinnamon, cumin, nutmeg, vegetable oil, soy sauce, brown sugar, and lime juice in a blender and blend until marinade is completely smooth.

2.  Place chicken in a large bowl or pan.  Pour marinade over chicken and toss to coat completely.  Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or overnight.

3.  Preheat oven to 450 degrees Fahrenheit.  Line a baking sheet with aluminum foil and spray with cooking spray.

4.  Place chicken drumettes on prepared baking sheet or pan and reserve marinade left in the bowl.

5.  Bake in the preheated oven for 25 minutes.

6.  Brush 1/2 the reserved marinade onto the chicken and turn the wings over.  Bake for 15 minutes.

7.  Turn chicken and brush on remaining 1/2 the reserved marinade.  Bake until tender and caramelized, 10 to 15 minutes or more.  An instant-read thermometer inserted near the bone should read 165 degrees Fahrenheit.  Rest wings on baking sheet for 5 minutes before removing to a serving platter. 

[Party] Game of Thrones Appetizer Party

It is that time of year again, friends.  Winter is coming.

Given that it's April, that phrase doesn't make much sense to anyone who doesn't watch Game of Thrones, which returned Sunday night for its fifth season.  Naturally, I held a Game of Throne Premiere Party and got sort of carried away... 

Yes, that is a picture of the official Game of Thrones cookbook, and yes, I did print out special Game of Thrones invitations.

The guest list was a lot larger than my typical dinner party, and there was no way I could cook dinner for everyone, so I went with a themed appetizer party instead, on the theory that I could make as many appetizers as possible, that my guests could each bring an appetizer or a bottle of wine, and, barring all else, we could order out to supplement.  I had a lot of fun sifting through the cookbook and cooking up a storm, then labeling everything.  And my guests seemed impressed (by the spread and the premiere episode).

Out of respect to the authors of the cookbook, I will only be posting a few select recipes they have already chosen to include on their website—they will come as standalone posts and eventually be linked to this one.

Sweetcorn Fritters (served in King's Landing)

Truth be told, I could eat sweet corn, straight, just by itself, and I totally have.  Add butter, and I'm happy as a clam.  This recipe is exclusive to the cookbook, but I highly recommend searching online for something similar—it's a mixture of cornmeal, flour, milk, and corn (and other ingredients . . . ), and it's super tasty finger food.  Perfect for any party.

Jerk "Dragon" Wings (Targaryen) - " . . . because the dragons are jerks."
Recipe in This Post

There's a bit of a story here, namely that quite a few of my friends are obsessed with jerk chicken.  Naturally, I accepted the challenge of making jerk "dragon" wings.  This warrants its own standalone post (a sad tale of caution will be involved), but suffice it to say the challenge was met.

Honeyed Chicken (served in Winterfell)

This recipe is available online at The Inn at the Crossroads, so I will blog about this in the future.  It's meant to be a whole roast chicken, but I flipped them to chicken wings for easy finger food.

Mini Cupcake-Tin Pork Pies (served at The Wall)

Though some have forgotten him, there was once a character named "Hot Pie" (friends with Arya and Gendry) and I am sure he made pork pies.  This is a cute take on his name (in addition to food that Jon Snow *swoons* eats). 

Apple Cakes (served at The Wall)

This recipe is available online at The Inn at the Crossroads.  I chose to use the "medieval" version-- the best way to describe is that they are giant apple fritters but much less sweet than we're used to in modern times.  They were super cute (although I think I accidentally made them twice as big as I should have), but my modern palate wasn't quite used to the lack of sugar.

Lemon Cakes (served at King's Landing) (Sansa's Favorite)

This recipe is available online at The Inn at the Crossroads, and I will definitely blog about this in the future.  This is the modern version, and it stayed moist and delicious for days afterwards.  Cake fit for a would-be queen, indeed.