Dennys Food and Recipes: Labor Day, Football Tailgating: Check Out Some New Drinks, Appetizer Cheesy Zucchini No-Fry Fries with Smoked Paprika Dip Sauce

Photo:  Matthew Mead/AP

Dennys Food and Recipes: Labor Day, Football Tailgating: Check Out Some New Drinks, Appetizer Cheesy Zucchini No-Fry Fries with Smoked Paprika Dip Sauce: From Denny:  Ready to try something new for the Labor Day weekend and tailgating season?  Audition it on Labor Day and check out your reviews, and, if all goes well, you have some winners for the tailgating season.  I know.  I know.  The conventional wisdom is that you are not supposed to audition something new on your guests but my crowd likes to review.  Come on; put a little risk into your life!

I usually cook up standards I know most people enjoy and then introduce a couple of new things for review and comment.  It's a conversation starter and since my friends tend to be as opinionated as myself, well, they enjoy weighing in.  They even make suggestions to kick it up, tone it down or variations that I might not have considered.  Since I value their input it's all done in good fun.  For my guests to take home I also make copies of the new recipes with space for them to make notes while we discuss the food.

The first two drinks up for consideration are old standards with new twists:  a Planter's Punch and a Bloody Mary.  The new twist for the Planter's Punch is that it has some added Camus Cognac with the apple cider, apple juice and pineapple juice.  The new twist for the Bloody Mary is the addition of Lucid Absinthe with the spicy bloody mary mix, worchestershire sauce, horseradish, black pepper, celery salt and garlic salt.  These two drinks come from  Niccole Trzaska at The Liberty Bar in New York City.

This appetizer recipe is from Chef Sara Moulton, one of the busiest TV chefs.  Check out this link to her site for online cooking classes, links to her TV shows and awesome easy recipes.  Sara has enjoyed a long career:  a 25-year stint at Gourmet magazine (which had a run from 1941 - 2009), hosted several Food Network shows for a decade, hosts public TV's "Sara's Weeknight Meals" and has written three cookbooks, one of which is "Sara Moulton's Everyday Family Dinners."  Whew! All while raising her own family.  It's no wonder she specializes in quick and easy food...


Dennys Food and Recipes: Labor Day, Football Tailgating: Check Out Some New Drinks, Appetizer Cheesy Zucchini No-Fry Fries with Smoked Paprika Dip Sauce

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Fathers Day Appetizer, Easy Party Recipe: Creole Crawfish Dip

Advocate staff photo by PATRICK DENNIS

From Denny:  This is one of those dishes that depends upon the butter and the mustard to act as your sauce to hold the chunky ingredients like the crawfish, artichoke hearts and capers.  

Definitely not a low calorie dish but worth the tasting for the intense delicious flavor.  Health wise, mustard and horseradish are great digestives for rich food like butter.  Choose a large cracker of your choice to balance the weight and bulkiness of the seafood.

Of course, don't despair if you don't have crawfish available in your area:  try shrimp or a meaty flavorful fish you enjoy.  Experiment with different ideas to discover what pleases you, your family and friends.  Actually, if you were not in the mood for seafood you could use chopped up rotisserie chicken and add some bits of smokey bacon or pancetta and tone down the spices if your family finds it too hot.  That is always a winning combination.  This might even be good with a smokey firm tofu.  Usually what I do is try the recipe as written and then make it again with a different protein, experimenting with the spices.  

As I'm always preaching on my food blogs:  take the extra time to clarify your butter whenever possible.  You won't regret it as it gets rid of the unhealthy milk solids that clog your arteries.

Just use a simple wire mesh tea strainer (normally used for loose tea), press through just the oil and then dump out the browned milk solids onto a folded paper towel for disposal.  Folding a paper towel into long quarters makes it easier to just roll up the mess and toss it. If you have "select-a-size" paper towels then use three layered up to catch the oil.  Otherwise, you waste time cleaning the oily counter.  Why retake the same kitchen counter real estate twice?  I'd rather focus on the fun and creativity of the cooking instead of redoing over and over again a time-consuming cleaning process.

Clarifying out those milk solids can be taken to one more step by browning them over medium low to medium heat until they sink to the bottom of the pan.  Remember to stand back as the butter comes to a higher temperature because it begins to release the water from the fat and it can pop up really high and splatter you if you are not paying close attention.  The temptation is to turn up the heat to medium high to get it going and then turn it down to medium low heat.  But it's better to just wait it out on medium low heat.  Yes, I have walked away while trying to rush the process, distracted by something else, and lived to regret it when I returned. :)

That extra time gives the remaining clear oil a more rich nutty flavor and deeper golden color that is so appealing.  I always use unsalted butter so I can control how much salt (preferably sea salt) goes into any dish where I use the clarified butter.  If you don't have much time or inclination you can find clarified butter in jars at Trader Joe's grocery for a very reasonable price.  If you want to get that nutty flavor you will still have to heat the Trader Joe's clarified butter to take it to the browned milk solids level.  But hey! at least buying it in a jar saves you half the time!

Oh, and be sure to check out the ads for products in my Denny Lyon Gifts store at Cafe Press.  It's a bit of creative fun for me as an artist when I'm not writing.  I do a lot of humor, inspirations, family items, tech cases, pets, sports, some vintage too - lots of areas to choose.  

I send the profits to the Greater Baton Rouge Food Bank and St. Jude's Children's Research Hospital.  The food bank feeds almost half of Louisiana. St. Jude's has been awesome to the sick children and their parents here with all the outrageous cancers resulting from the chemical plants all up and down the Gulf Coast, otherwise known as "Cancer Alley" regionally.  

The doctors have studied the cancer clusters here so much that when a child comes in for diagnosis they have been known to tell the parents exactly where they live within a block of their house.  Sad but true.  

I really like St. Jude's philosophy of never turning anyone away and also providing accommodations for the parents, including food.  Now that's awesome in my book!  And hey! if you don't see anything you want to purchase at the Denny Lyon Gifts store, then please consider a direct donation to St. Jude's.

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Holiday Appetizer: Chicken Wings With Two Sauces

From Denny:  OK, who doesn't love chicken wings as a snack or favorite party food?  They sure are a big hit at our house any time, especially when the weather turns chilly, so I'm always looking around for a different take on it or novel sauces. 

The peach sauce is a combination of peach jam, lime juice, garlic, cumin and chili flakes - plenty of heat to balance the sweet jam.  The jalapeno chili pepper sauce is comprised of jalapenos, garlic, sugar, water, vinegar and ginger - plenty of garlic and ginger to complement the chili peppers.

This recipe is so simple that all you have to do is sprinkle the chicken wings liberally with salt and pepper and pop under the broiler at about 4" to 5" and broil for about 20 minutes or so while you make the easy sauces. Both sauces are cooled to room temperature before serving.  This recipe is a slam dunk when you are in a rush and need something easy for a weekend or weekday meal, just add a salad and chips!

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Chef Recipe From Kingfish: BBQ Shrimp Gaufre With Sweet Potato Spread

From Denny:  Ready for yet another chef inspired version of the classic BBQ Shrimp idea?  This one comes from Baton Rouge, Louisiana, at the Kingfish (named after Kingfish Sen. Huey Long who was definitely larger than life).

In Louisiana we love an excuse to use in any dish we can our incredible sweet potatoes grown here.  This is the first time I've seen sweet potatoes used in a BBQ Shrimp recipe!  This chef uses his sweet potatoes to create his version of a "BBQ" sauce poured over the shrimp on top of the waffle...

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Holiday Appetizer: Frank's Grill-Pan Curried Shrimp

From Denny:  This is such a simple recipe with big flavors.  Creole seasoned shrimp, quickly grilled while slathered with flavorful sesame oil, then later dipped and coated in a cooling yogurt curry mint sauce.  This can be enjoyed as either an appetizer or as a main dish over your favorite rice.  Need I say more?

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New Orleans Chef Holiday Appetizer: Bacon-Wrapped Shrimp with Rosemary and Stilton

From Denny:  This is an upscale version of the classic shrimp rolled in bacon appetizer.  New Orleans Chef Anthony Spizale of The Rib Room - in the heart of the French Quarter - has definitely kicked up the taste levels on this recipe.

This tasty version is rich with the spectacular Stilton butter coating all over the shrimp just as you finish cooking it.  Then, to gild the lily, there is the Port Wine reduction sauce for dipping.  Definitely a "wow!" recipe sure to impress during the holiday season or for that special dinner.

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Chef Recipe: Louisiana Crawfish or Shrimp Chowder Great For Holidays

From Denny:  Looking for an elegant soup you can pull together quickly but tastes like you worked at it for hours?  This recipe utilizes a couple of canned soups - mushroom and potato - to help speed up the process.  Be sure to purchase the best version of these canned soups that you can find.  A low sodium version would be a good idea as seafood already contains a fair amount of natural sodium.

What also makes this a rich and delectable soup is the cream cheese, butter and half & half cream.  Oh, yeah, this is easily a calorie buster so it's best to serve by the cup as an appetizer.  But hey, if you are feeling lucky try it as a main dish.

I'm no fan of canned mushrooms, especially when you can find them already sliced fresh at the grocery store, packaged up and ready to go.  I prefer to slice whole mushrooms but if you are pressed for time the sliced fresh mushrooms are a great alternative.  If they are available in your area then choose the more flavorful Cremini (baby Portabellos) mushrooms over the white button mushrooms.

If you cannot purchase crawfish in your area then consider adding more shrimp or a local fish you enjoy.  This recipe would be great with a little bit of smoked salmon and plenty of fresh salmon, a little bit of smoked trout and plenty of fresh trout.  If you choose to use a fresh mild fish - and don't want to add a smoked fish - then consider adding some chopped and crisped up bacon to help flavor the soup.

The Creole seasoning used here is to your personal taste, generally about 1/4 to 1/2 teaspoon for the entire recipe.  Do not double the Creole seasoning if you double the recipe as it can get too hot and overpowering for most people.

Another seasoning option is to include a mixture of rosemary, thyme and lavender - a traditional French seasoning used to your personal taste.  Start with 1/2 teaspoon, let the soup base cook a few minutes and then taste.  You may like a 1/4 teaspoon more or just keep the previous level.  Experiment with what you like and enjoy!

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Louisiana Creole BBQ Shrimp

From Denny:   Looking for a super simple hot appetizer for your next party or holiday gathering?  Louisiana BBQ Shrimp is the perfect fit.  A novice cook can pull off this one to rave reviews!  

Here in Louisiana - when you want to double or triple the recipe, we place it all in a roasting pan and stick it in the oven under broil with the oven door open slightly.  You really have to watch it so nothing burns but it is a time saver. 
 

However, you could also make this recipe in several batches on top of the stove as the recipe instructs.  Either way this recipe is always a big crowd pleaser!

Fair warning:  once your guests start eating they won't stop at just an appetizer portion so you may want to plan for doubling this recipe for 12 appetizer servings.  It's been my experience that when you bring out shrimp in Louisiana most people make a meal of it!

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New Orleans Chef Recipe: Crabmeat-Shrimp Fritters, Creole Tomato Dressing

From Denny:  Like to make easy fritters for the family for a quick meal?  I sure remember those yummy clam or corn fritters my mother used to make on Saturdays when I was a kid.  Apple fritters are equally tasty, especially when dusted with some cinnamon and sugar.  So, when I run across yet another variation to The Fritter Family then I'm game to try it.

This new fritter recipe comes from New Orleans Chef John Besh and Zatarain's.  Claw crabmeat, corn and small shrimp are featured in this recipe along with its own special tomato creole dressing.  Pull out your food processor to make this easy tasty dressing of Creole seasoning, garlic, Creole mustard (like stone ground mustard) and tomato.  Chill for an hour and then you are off to the dinner races!

In Louisiana we often prefer heavy iron skillets in which to deep fry for dishes like fritters.  If you have a special electric deep fat fryer then feel free to use that as well.  Around small children it would prove safer anyway.  Iron skillets are more a romantic historical sentiment that reminds us of our grandmothers - than necessary technology. :)

These fritters are made with the flour mixture that is a hush puppy mix from Zatarain's which saves time so you don't have to stop and measure flour, corn meal and spices.  Any products that save time in the hectic world of working people, especially parents, are welcome!

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Dennys Food and Recipes: Appetizer: Berried Brie

Dennys Food and Recipes: Appetizer: Berried Brie: From Denny: Need a simple appetizer during the holiday season and you don't want to stand over it to practically hatch it? This is so simple you will fall over laughing! It's so easy your children can make it for you.

All you need is a round of brie cheese, some canned cranberry sauce and fresh pecans. Throw it into a slow cooker for a couple of hours over low heat and you have instant magic without a lot of fuss. It will leave you time for wrapping all those gifts and giggling with the kids.

Appetizer: Thibodeaux Shrimp

Another version of bacon wrapped shrimp appetizer Image by mhaithaca via Flickr

From Denny: OK, this is quite typical of what you can find in Louisiana restaurants for a shrimp dish! Yum! It's horseradish-stuffed and bacon-wrapped oven-baked black Tiger shrimp served with Cajun tangy mustard barbeque sauce.

The name Thibodeaux is pronounced as Tibb-oh-doe, not as difficult as it looks. Very common name in south Louisiana too! People even affectionately name their dogs and cats Tibodeaux. There are also Cajun Thibodeaux jokes, thought the majority are Boudreaux jokes.

From: Front Page News Restaurant in Atlanta, Georgia, where this is their most popular appetizer, published in the Atlanta Journal-Constitution, no photo.

Hands on time: 20 minutes

Total time: 50 minutes

Serves: 8


Ingredients:

1/4 cup water

1/4 cup granulated sugar

3/4 cup yellow mustard

2 tablespoons apple cider vinegar

1 cup light corn syrup

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon turmeric

1 teaspoon cayenne pepper

1 tablespoon cornstarch

16 large shrimp (16-20 per pound), peeled down to first segment, deveined and cut halfway through

1/4 cup prepared horseradish

8 bacon slices, cut in half

1 teaspoon chopped green onion, garnish (optional)

1 teaspoon chopped Italian parsley, garnish (optional)


Instructions:

In a saucepan, combine water, sugar, mustard, apple cider vinegar, corn syrup, garlic powder, onion powder, turmeric and cayenne pepper. Simmer, stirring frequently, for 30 minutes. Dissolve cornstarch in 1 tablespoon water and add to mixture, stirring well to combine.

Meanwhile, preheat the oven to 350 degrees. Fill shrimp with horseradish, wrap a half slice of bacon around the shrimp to hold the filling and secure with a toothpick. Bake 25 minutes.
Pour sauce on a plate. Place shrimp around the sauce and garnish with green onions and chopped parsley.

Nutrition:

Per serving: 183 calories (percent of calories from fat, 22), 14 grams protein, 22 grams carbohydrates, 1 gram fiber, 5 grams fat, 92 milligrams cholesterol, 359 milligrams sodium.

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