Looking ahead to JANUARY

This year, for the second annual Elvis bday dinner, we're not going to make just ELVIS-inspired food, but Elvis FAN-inspired food! Think Wonderbread, think weiner wraps, think marchmallow FLUFF! I found a perfect page-full of inspiration on epicurious.com. Get your ideas now!

The date for this dinner is likely Jan 14, altho we may go with the day before Elvis' bday, Jan 7!

November 26, 2006

who was there: what they brought
tricia: vietnamese cucumber & shrimp noodles
jay/kelly: candy sushi 1
julie: cold sesame noodles
kim: potstickers & mini japanese yogurt drinks
dana: eggrolls w/duck sauce
michael: chicken wonton soup
rick/dan: amazing chicken
stamatis: chinese crack-ers & mochi
amy: homestyle tofu & candy sushi 2


prizes! prizes! prizes!
quiz winner = tricia = raise-the-roof buddha
quiz consolation = kim = japantown mall jar openers
best presentation = jay & kelly = mini sake set


this month's favorite recipe: from julie!

Cold Sesame Noodles
5 tablespoons sesame seeds
1/4 cup peanut butter
2 cloves garlic
1 tablespoon fresh grated ginger (about 1-2 inches)
5 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon Tabasco sauce
2 tablespoons light brown sugar
1/2 cup hot water 1 tablespoon salt
1 pound fresh Chinese egg noodles or 1 pound dried spaghetti
4 scallions, sliced thin
1 carrot, peeled and grated
1 red bell pepper, sliced thin

Toast the sesame seeds in a skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds. In a blender or food processor, puree 4 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, Tabasco, and sugar until smooth, about 30 seconds. With the machine running, add hot water 1 tablespoon at a time until the sauce has the consistency of heavy cream. Cook the noodles in 6 quarts salted boiling water. Drain, then rinse with cold water until cool. Toss the noodles with the sauce and vegetables in a large bowl; top with the reserved sesame seeds.

Recipe: America's Test Kitchen/Cook's Illustrated

October 29, 2006

Theme: El Diablo

Who was there & what they brought:
Daniele: Chips & Salsa in Monster Heads
Matt: Boolicious Shepard's Pie
Julie: Creepy Crawly Spider Snacks
Diane/Ed: Great Pumpkin Dip
Shawn/Kaley: Pentagram Pizza
Zach: Deviled Eggs
Jason/Amy: Vampire Hearts (apple tarts)
Dana: Spicy Chicken Guts Dip
Jay/Kelly: Technicolor Devil Heads (skull cakes)
Dan/Cherie: Spicy Hot Devil's Wings
Amy: Beer Chocolate Chicken 666 Chili & Mozerella Eyeballs
Stamatis: Cake of Lost Souls

PRIZES PRIZES PRIZES!

666 Plate Prize went to Jason
Best Costume went to Jason & Amy
Shout at the Devil Quiz winner was Kelly
Shout at the Devil Quiz consolation prize went to Kaley
Best Presentation Prizes went to Matt & Jay/Kelly
and Best Recipe went to Ms Dana for Spicy Chicken Guts Dip

...and, by popular demand, the recipe is...

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Buffalo Chicken Dip

8oz. Cream Cheese
1/2 Cup Blue Cheese Dressing
1 Cup Frank's Red Hot Sauce
2 pounds of cooked chicken (OR - buy a prepared roasted chicken from Giant Eagle)
1 Cup Shredded Monterey Jack Cheese

In a 9x9 baking dish, spread cream cheese.
Next, spread the blue cheese dressing over top.
In a bowl, mix shredded chicken and Red Hot (use more or less depending on desired spiciness). Spread the chicken mixture over the dressing. Sprinkle cheese on top.

Cover with foil.
Bake at 350 for 30 minutes.
Serve with crackers, chips or celery.
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Thanks Dana!