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May 11, 2013

Simple Sangria

The name is derived from sangre, Spanish for “blood,” and this ruby-red concoction is truly the essence of any proper fiesta. Stud your pitcher with whatever fruits look good at the market, making sure to load up on sangria’s signature citrus. We love Merlot or Shiraz, but you can create a lighter punch with a crisp white or rosé. No need to spend a bundle — an inexpensive bottle will do the trick. Salud!

This versatile wine and fruit mixture is perfect for a springtime brunch. Use red or white, depending on Mom’s wine preference.

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image: Tara Donne

Simple Sangria
delish.com

1 bottle (1.5 liters) red wine
1 1/2 cups fresh orange juice
1/3 cup brandy
1/3 cup sugar
2 (nectarines) pitted and cut into wedges
1 orange, cut in half then sliced
1 lemon, sliced
1 (Kirby (pickling) cucumber) sliced
3 cup(s) seltzer or club soda, chilled
Ice cubes

In 3- to 4-quart pitcher, combine wine, orange juice, brandy, and sugar; stir until sugar dissolves.

Stir in fruit and cucumber. Cover and refrigerate until well chilled, at least 3 hours or overnight.

To serve, stir seltzer into pitcher. Fill glasses with ice and pour sangria.

Serves 12.

Posted by MF&L Staff on May 11, 2013 at 02:22 PM in Blogs & Sites, Entertaining, Events, Food and Drink, Recipes | Permalink | Comments & Trackbacks (0)

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May 7, 2013

Melissa Kelly of Primo Wins JBF Best Chef Northeast Award

We want to take this opportunity to congratulate Melissa Kelly of Primo in Rockland for her 2013 James Beard Foundation Award for Best Chef Northeast. Well Done!!

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image courtesy of Kent Miller, Portland Press Herald

Posted by MF&L Staff on May 7, 2013 at 08:35 AM in Events, Food Traditions, Food and Drink, Gardening, Lifestyle, Local Ingredients, Maine Chefs, Maine Chefs and Restaurants, Maine Restaurants | Permalink | Comments & Trackbacks (0)

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March 30, 2013

Ham with Riesling and Mustard

Slice this ham and serve with soft dinner rolls so guests can make mini sandwiches, then use the bone to make soup. Ask your butcher for a whole cured, smoked bone-in ham from the back leg of the pig. You can also buy a half ham and cut the recipe in half.

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Holiday Ham with Riesling and Mustard
image and recipe courtesy of bonappetit.com

1 14–16 pound whole cured, smoked bone-in ham
2 cups sweet (Auslese) Riesling, divided
2 Tablespoons (1/4 stick) unsalted butter
1/4 cup finely chopped shallots
3 sprigs thyme plus 2 teaspoon fresh thyme leaves
1/2 cup whole grain mustard
1 Tablespoon honey
1/2 teaspoon freshly ground black pepper
Small pinch of kosher salt

Arrange rack in lowest level of oven; preheat to 300°. Leaving fat intact, remove outer rind from most of ham, leaving a band around the end of the shank bone. Score fat crosswise (do not cut into meat) on top of ham with parallel cuts spaced 1/2 inch apart. Place ham in a large roasting pan. Boil 1 cup Riesling and 7 cups water in a saucepan for 5 minutes. Pour into bottom of roasting pan. Bake ham, basting with pan juices occasionally, until an instant-read thermometer inserted into the center of the ham registers 110°, 2 1/2–3 hours.

Meanwhile, melt butter in a medium skillet over medium heat. Add shallots and thyme sprigs; cook, stirring often, until shallots are very soft, about 10 minutes. Remove pan from heat; stir in the remaining 1 cup Riesling. Return to stove. Increase heat to medium-high, bring to a simmer, and cook until reduced to 1/4 cup, about 8 minutes. Remove the thyme sprigs and transfer mixture to a food processor. Add thyme leaves, mustard, honey, pepper, and salt. Process until well blended.

Remove pan from oven and increase heat to 350°. Using a pastry brush, spread Riesling mixture over ham. Return pan to oven and bake ham, tenting with foil if browning too quickly, until internal temperature registers 135° and crust is golden brown, 15-30 minutes.

Transfer ham to a large platter. Let rest for 30 minutes before carving. Skim fat from pan juices, reheat, and pour juices into a medium pitcher; serve alongside.

Serves 16 (with leftovers).

Posted by MF&L Staff on March 30, 2013 at 12:56 PM in Blogs & Sites, Entertaining, Events, Food and Drink, Recipes | Permalink | Comments & Trackbacks (0)

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March 29, 2013

Maple Sugar Time in Maine

Few things are sweeter than a little time spent in a sugar shack. Especially when the sap is running and the boil is on! Add to that a short stack of flapjacks and homemade sausage covered in amber syrup and there you have it…Maine Maple Syrup Season. 2013-03-24_10-07-15_216

It is tradition and it is precious family time as well. Given the sunny day, families were out in droves last Sunday across the state to enjoy the official start of it all during Maine Maple Sunday. They enjoyed breakfast, sometimes al fresco, or even better…in a haze of sweet smoke and steam.

images by Laura Cabot

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Posted by Laura Cabot on March 29, 2013 at 12:19 PM in Blogs & Sites, Entertaining, Events, Food Traditions, Food and Drink, Local Ingredients, Maine Artisans, Maine Perspective | Permalink | Comments & Trackbacks (0)

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March 28, 2013

Slow-Roasted Andalusian-Style Lamb and Potatoes

Ask for the smallest lamb your butcher has (like those from New Zealand), or buy a 3 1/2-4-pound piece of a leg to make this incredible dish.

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image courtesy of bonappetit.com

Slow-Roasted Andalusian-Style Lamb and Potatoes
epicurious.com

4 garlic cloves, crushed
2 Tablespoons fresh thyme leaves
2 Tablespoons kosher salt plus more
4 fresh bay leaves, divided
3 pounds Yukon Gold potatoes (6-8), peeled, cut into 1/4 inch slices, divided
7 Tablespoons olive oil, divided
Freshly ground black pepper
1 3 1/2- to 4-pound bone-in leg of lamb
2 pounds tomatoes, cut into 1/4 inch slices
2 medium onions, cut into 1/2 inch slices
2 cups dry white wine

Preheat oven to 350°. Combine garlic, thyme, and 2 Tablespoons salt in a small bowl. Using your fingertips, rub mixture until it resembles wet sand (larger pieces of garlic will remain); set aside. Crush bay leaves.

Combine half of potatoes with 1 Tablespoon oil and 1 crushed bay leaf in a large roasting pan; season with salt and pepper and toss to coat. Spread out potatoes in a single layer.

Place lamb on top of potatoes and rub with garlic mixture. Layer tomatoes, onions, remaining 3 crushed bay leaves, and remaining potatoes around and up sides of lamb, seasoning with salt and pepper and drizzling with remaining 6 Tablespoons oil as you go (lamb will be nearly covered). Add wine to pan; cover tightly with foil.

Roast until lamb is very tender, 3-4 hours. Remove foil and increase oven temperature to 425°. Roast, turning lamb halfway through, until lamb is golden, 20-25 minutes longer. Let rest in roasting pan for 15-20 minutes. DO AHEAD: Lamb can be roasted 2 days ahead. Cover and chill. Reheat before continuing.

Pull meat from bones in large chunks; discard bones and fat. Place meat and vegetables on a platter. Skim fat from surface of cooking juices in pan. Spoon some cooking juices over lamb and vegetables and serve remainder alongside.

Serves 6-8.

Posted by MF&L Staff on March 28, 2013 at 12:06 PM in Blogs & Sites, Entertaining, Events, Food and Drink, Recipes | Permalink | Comments & Trackbacks (0)

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March 27, 2013

Warm Spring Salad: Chipotle Maple Corn Asparagus

Vegans and non-vegans alike on your Easter list will love this warm salad recipe, bursting with spring flavors!

For a link to the recipe, click on the image below:

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recipe and image courtesy of Kathy Patalsky, babble.com

Posted by MF&L Staff on March 27, 2013 at 12:13 PM in Blogs & Sites, Entertaining, Events, Food and Drink, Local Ingredients, Recipes, Vegetarian | Permalink | Comments & Trackbacks (0)

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March 26, 2013

Easter Apricot-Coconut Cake

This fruity cake from realsimple.com has a layer of apricot preserves and a toasted coconut exterior. Perfect for Easter entertaining!

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image by Con Poulos

Apricot-Coconut Cake
realsimple.com

1 cup shredded sweetened coconut
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pans
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups apricot preserves
1 cup whole milk
1 cup heavy cream
1/4 cup sour cream
2 Tablespoons confectioners’ sugar

Heat oven to 350°. Toast the coconut on a baking sheet, tossing occasionally, until golden, 10 to 12 minutes. Butter two 8-inch round cake pans. In a large bowl, whisk together the flour, baking powder, and salt.

Using an electric mixer, beat the butter and granulated sugar until fluffy. Beat in the eggs one at a time, then the vanilla and ¾ cup of the preserves. Alternately add the flour mixture and the milk, mixing just until incorporated.

Divide the batter between the pans and bake until a toothpick inserted in the centers comes out clean, 40 to 45 minutes. Remove the cakes from the pans and let cool completely on racks.

Using an electric mixer, beat the heavy cream, sour cream, and confectioners’ sugar until stiff peaks form. Spread the remaining ½ cup of preserves on top of one of the cakes; sandwich with the other. Frost with the cream mixture and press the coconut onto the sides.

Serves 8.

Posted by MF&L Staff on March 26, 2013 at 11:56 AM in Blogs & Sites, Entertaining, Events, Food and Drink, Recipes | Permalink | Comments & Trackbacks (0)

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March 16, 2013

Beef and Guinness Pie

Irish stouts produce a thick head when poured, so chill the can or bottle well before measuring to reduce the foam.

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image by Romulo Yanes

Beef and Guinness Pie
epicurious.com

2 pounds boneless beef chuck, cut into 1-inch pieces
2 Tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 Tablespoons vegetable oil
1 large onion, coarsely chopped
2 garlic cloves, chopped
3 Tablespoons water
1 1/2 Tablespoons tomato paste
1 cup beef broth
1 cup Guinness or other Irish stout
1 Tablespoon Worcestershire sauce
2 teaspoons drained brined green peppercorns, coarsely chopped
2 fresh thyme sprigs
Rough puff pastry dough1 large egg, lightly beaten
1 Tablespoon water
4 (14-ounce) deep bowls or ramekins (4 to 5 inches wide) or similar-capacity ovenproof dishes

Put oven rack in middle position and preheat oven to 350°.Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.

Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Discard thyme and cool stew completely, uncovered, about 30 minutes. (If stew is warm while assembling pies, it will melt uncooked pastry top.)

Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°.

Divide cooled stew among bowls (they won’t be completely full). Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Trim edges and cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough.

Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.

Reduce oven temperature to 400° and bake 5 minutes more to fully cook dough.

Yields 4 servings.

Posted by MF&L Staff on March 16, 2013 at 01:34 PM in Blogs & Sites, Entertaining, Events, Food Traditions, Food and Drink, Recipes | Permalink | Comments & Trackbacks (0)

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March 15, 2013

Glazed Corned Beef Dinner

A delicious St. Patrick’s Day corned beef recipe. The glaze is the kicker!

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Glazed Corned Beef Dinner
image and recipe from tasteofhome.com

8 medium red potatoes, quartered
2 medium carrots, sliced
1 medium onion, sliced
1 corned beef brisket with spice packet (3 pounds)
1-1/2 cups water
4 orange peel strips (3 inches)
3 Tablespoons orange juice concentrate
3 Tablespoons honey
1 Tablespoon Dijon mustard

Place the potatoes, carrots and onion in a 5-qt. slow cooker. Cut brisket in half; place over vegetables. Add the water, orange peel and contents of spice packet.

Cover and cook on low for 8-9 hours or until meat and vegetables are tender.

Using a slotted spoon, transfer corned beef and vegetables to a 13-in. x 9-in. baking dish. Discard orange peel.

Combine the orange juice concentrate, honey and mustard; pour over meat. Bake, uncovered, at 375° for 15-20 minutes, basting occasionally.

Yields 8 servings.

Posted by MF&L Staff on March 15, 2013 at 11:47 AM in Blogs & Sites, Entertaining, Events, Food Traditions, Food and Drink, Recipes | Permalink | Comments & Trackbacks (0)

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March 14, 2013

Colcannon

It’s almost St. Patrick’s Day. Most of us no longer feel the need to drink green beer…or stick to a completely traditional menu for our celebration meals. In that vein, here is a recipe that is a traditional Irish side dish, but more sophisticated to accompany that brisket or corned beef when it takes center stage. So creamy and delicious, you may even dance a jig!

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Colcannon
recipe and image from Laura Cabot, Laura Cabot Catering, Waldoboro

4 large Yukon Gold potatoes, peeled and cut into chunks
1 stick quality Irish butter
4 cups of stemmed and chopped cabbage or a chiffonade of kale, stemmed
One bunch of green onions, trimmed and chopped
1 cup of half and half or cream
Salt and pepper

Boil the potatoes in salted water. Drain.

Place another pot back on the burner and melt the butter, adding the greens and salt. Saute until wilted but bright and tender.

Add the potatoes and cream, salt and pepper to taste.

Mash all together, checking for seasonings. Keep hot until service.

More butter is always an option…..Magically Delicious!!

Posted by Laura Cabot on March 14, 2013 at 11:08 AM in Blogs & Sites, Events, Food Traditions, Food and Drink, Local Ingredients, Maine Chefs, Maine Perspective, Recipes | Permalink | Comments & Trackbacks (0)

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March 11, 2013

Irish Bread Braid

We found this incredible recipe, just in time for your St. Patrick’s Day menu planning. An Irish Bread Braid from tablespoon.com. Click on the image below for a link to the recipe.

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image and recipe from tablespoon.com

Posted by MF&L Staff on March 11, 2013 at 12:16 PM in Blogs & Sites, Entertaining, Events, Food Traditions, Food and Drink, Recipes | Permalink | Comments & Trackbacks (0)

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March 5, 2013

Maple Sugar Crème Brûlée

It’s that time again in Maine, a harbinger of spring, the maple tap! Here’s hoping for those warm days and chilly nights that bring the best yield to our syrup makers here in Maine. I have a friend who calls the process of sugaring “south side soul” because most of the warmth and hence flow happens on the warm southerly side of the trees. I am all for the concept!

Here are a few fun facts about maple sap and sugaring:

A gallon of syrup weighs 11 pounds and yields 8 pounds of sugar.

It takes an average of 40 gallons of sap to create one gallon of syrup.

The window for sugaring is about 8-10 weeks.

A tree must be about thirty years old before it is tapped, with a four tap maximum,  but can be tapped for up to 150 years! Now that’s a good run.

The most unusual thing I have ever done with maple sugar is to get scrubbed with it at a spa; it is an excellent exfoliant.

In Maine, there will be no “Searching for Sugar Man” because lots of folks do it! And you can find quality products anywhere you see the “Get Maine, Get Real” sign…. I am just plugging my new favorite song  by Rodriguez here folks. He never made syrup, I am pretty sure.

BUT, here is one of my favorite and time honored maple recipes. The maple flavor is in the custard and again brûléed on top. Just delightful. You will need a kitchen blow torch.

cremebrulee
image: gwenskitchencreations.blogspot.com

Maple Crème Brûlée
Laura Cabot, Laura Cabot Catering, Waldoboro

1/2 cup Maine maple syrup
3 large egg yolks
1 large whole egg
1 1/2 cups whipping cream
1/2 cup whole milk
A little vanilla or vanilla bean scrapings
Granulated maple sugar

Preheat oven to 325°.

Whisk together syrup and eggs.

Combine cream, milk, and vanilla in a heavy saucepan and warm it, bringing it eventually to a boil.

Gradually temper the eggs by whisking the hot milk into them.

Divide into four ramekins and set into a deep pan, adding enough hot water to come up to the halfway point of the custard cups.

Cover pan with foil and bake until set, 45-55 minutes.

Chill, uncovered for several hours (will last a few days under refrigeration, waiting to be finished).

Before serving, top generously with maple sugar and, using a blow torch, burnish the sugar until it makes a crust (a broiler may be used if you do not have a torch).

There is something very special about cracking the sugary glass-like crust to get to the creaminess…. I can’t wait for this year’s syrup so I can make this favorite dessert again!

Serves 4.

Posted by Laura Cabot on March 5, 2013 at 01:28 PM in Blogs & Sites, Events, Food Traditions, Food and Drink, Local Ingredients, Maine Chefs, Maine Perspective, Recipes | Permalink | Comments & Trackbacks (0)

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February 14, 2013

Nine Valentine’s Day Cocktails

Here are nine great Valentine’s Day Cocktail recipes for you to enjoy and share!

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Recipes and images courtesy of My Gourmet Connection

Posted by MF&L Staff on February 14, 2013 at 11:55 AM in Blogs & Sites, Entertaining, Events, Food and Drink, Recipes | Permalink | Comments & Trackbacks (0)

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February 13, 2013

Coeur à la Crème with Strawberry Sauce

“Coeur à la Crème is a traditional dessert that is, conveniently enough, almost always shaped as a heart. It is basically drained dairy that is flavored and sweetened. The dairy varies from cream to cream cheese to crème fraîche to sour cream to yogurt.”—seriouseats.com

Treat your Valentine to a sweet creation with this dessert! Click on the image below for a link to the recipe.

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image and recipe courtesy of seriouseats.com

Posted by MF&L Staff on February 13, 2013 at 12:57 PM in Blogs & Sites, Entertaining, Events, Food Traditions, Food and Drink, Recipes | Permalink | Comments & Trackbacks (0)

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February 11, 2013

Low-Fat Chocolate Cheesecake

Make a sweet Valentine dessert that won’t break the calorie bank. Click on the image below for the recipe from fitnessmagazine.com

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image and recipe courtesy of fitnessmagazine.com

Posted by MF&L Staff on February 11, 2013 at 02:40 PM in Blogs & Sites, Entertaining, Events, Food and Drink, Recipes | Permalink | Comments & Trackbacks (0)

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February 9, 2013

Snowed In Recipes

NY Magazine’s “Grub Street New York” shares 22 awesome recipes to make when you’re snowed in for the weekend (like us in the Northeast!) CLICK on the IMAGE below for a link to their article!

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Courtesy of NY Magazine: Gramercy Tavern’s Off-Menu Brownies.
Photo by Anna Williams

Posted by MF&L Staff on February 9, 2013 at 07:24 AM in Blogs & Sites, Entertaining, Events, Food and Drink, Recipes | Permalink | Comments & Trackbacks (0)

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February 4, 2013

Arrows Restaurant: Roasted Salmon with Mom’s Sauce, String Beans and Pine Nuts

James Beard Award winning Maine chefs Mark Gaier and Clark Frasier of Arrows and MC Perkins Cove Restaurants in Ogunquit, ME are getting some national attention in Rachael Ray’s magazine, EveryDay with Rachael Ray. They are featured in an article entitled “For the Love of Food” and are one of three chef couples from hot restaurants around the country, sharing a recipe that brought them closer – perfect for foodies who also love Valentine’s Day.

Mark and Clark have shared their Roasted Salmon with Mom’s Sauce, String Beans and Pine Nut recipe which reminds them of a special dinner at Clark’s family’s house – sealing Mark’s new love of salmon and of course the relationship.

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image and recipe courtesy of rachaelraymag.com

Roasted Salmon with Mom’s Sauce, String Beans and Pine Nuts
Mark Gaier and Clark Frasier, Arrows Restaurant and MC Perkins Cove, Ogunquit, ME

¼ cup red wine vinegar
¼ cup balsamic vinegar
2 Tablespoons firmly packed brown sugar
1 Tablespoon Worcestershire sauce
1 Tablespoon soy sauce
1½ teaspoon grainy mustard
1½ teaspoon finely chopped fresh rosemary, plus 2 whole sprigs
Coarse salt and black pepper
9 Tablespoons EVOO, plus more for brushing
Ice water
6 ounces green and yellow string beans
2 skinless salmon fillets (6 to 7 ounces each)
1 Tablespoon butter
2 Tablespoons pine nuts, toasted

Position a rack in the center of the oven; Preheat to 424°. In a medium bowl, stir together the two vinegars, brown sugar, Worcestershire, soy sauce, mustard, and chopped rosemary; season with salt and pepper. Whisk in 9 Tablespoons EVOO.

In a large pot, bring 2 quarts water and 1 Tablespoon salt to a boil. Fill a medium bowl halfway with ice water. Add the string beans to the boiling water and cook until brightly colored and al dente, about 1 minute; drain and plunge immediately into the ice bath to cool completely. Drain again, then pat dry.

Lay the salmon fillets skin side down on a greased baking sheet. Tuck a rosemary spring under each. Brush the fillets with EVOO; season with salt and pepper. Whisk the sauce and spoon some over the fillets. Roast until firm and just cooked through, about 3 minutes. Remove and tent with foil.

In a medium skillet, melt the butter over medium heat; cook until light golden, 1 to 2 minutes. Immediately add the toasted pine nuts and cook for another 30 seconds, stirring to coat with butter. Add the beans, season with salt and pepper and cook, stirring occasionally, until hot, about 2 minutes. Divide the beans and pine nuts between 2 plates.

Using a spatula, transfer the salmon fillets to the plates and drizzle each with another spoonful of sauce. Serve immediately.

Dinner for 2.

Posted by Arrows Restaurant on February 4, 2013 at 03:29 PM in Arrows Restaurant, Blogs & Sites, Entertaining, Events, Food Traditions, Food and Drink, Local Ingredients, Maine Chefs, Maine Chefs and Restaurants, Maine Perspective, Maine Restaurants, Recipes | Permalink | Comments & Trackbacks (0)

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February 3, 2013

Giada De Laurentiis: Pizza Pockets Recipe

Food Network star Giada De Laurentiis has a great appetizer recipe for Super Bowl Sunday. Make her Pizza Pockets and watch how fast they go! For a link to the recipe, click on the image below.

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image and recipe courtesy of foodnetwork.com

Posted by MF&L Staff on February 3, 2013 at 07:24 AM in Blogs & Sites, Entertaining, Events, Food and Drink, Recipes | Permalink | Comments & Trackbacks (0)

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February 2, 2013

Dips for SuperBowl Sunday

Kevin Lynch of the Closet Cooking Blog (cooking in a closet-sized kitchen) has some suggestions for snacks to have on hand for this Sunday’s SuperBowl event. Pizza Dip, a Hot Cheesy Spinach and Artichoke Dip, Blue Cheese Guacamole, and Artichoke Bread are suggestions for game-friendly snacks for SuperBowl XLVII.

To get Kevin’s recipes for these tasty snacks, simply click on one of the images below. The recipe page will open in a separate window. All recipes and images courtesy of Kevin at Closet Cooking.

Pizza Dip 1 500
Pizza Dip

Artichoke Bread 1 500Artichoke Bread

Blue Cheese Guacamole 500 6981
Blue Cheese Guacamole

Hot Cheesy Crab, Spinach and Artichoke Dip 1 500Hot Cheesy Crab, Spinach and Artichoke Dip

Posted by MF&L Staff on February 2, 2013 at 08:46 AM in Blogs & Sites, Entertaining, Events, Food and Drink, Recipes | Permalink | Comments & Trackbacks (0)

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February 1, 2013

Food for SuperBowl Sunday

Patricia of the tasty little food blog, Butteryum, has some “game-friendly” suggestions for SuperBowl Sunday food choices. Hot Ham and Cheese Sliders with Onion Butter, Caramelized Onion and Bacon Dip, Sloppy Joes, and Hoisin Pork Tenderloin Strips are some of her recommendations. To see these recipes, simply click on one of the images below. The recipe page will appear in a separate window. All recipes and images courtesy of Patricia at Butteryum.

HotHamCheese
Hot Ham ‘n’ Cheese Sandwich with Onion Butter

SloppyJoeSloppy Joe Sandwich

OnionBaconDipCaramelized Onion & Bacon Dip

HoisinPorkOven Roasted Hoisin Pork Tenerloin Strips

Posted by MF&L Staff on February 1, 2013 at 01:18 PM in Blogs & Sites, Entertaining, Events, Food and Drink, Recipes | Permalink | Comments & Trackbacks (0)

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