Around the Web
Summer is in full gear, which means so are the barbecues. I can't believe that 4th of July is this weekend! Some one pinch me. Here's a little link love to get you ready for the weekend.
I've been busy over at The Kitchn. Check out my crunchy pecan waffles, crispy pork chops, and quick-and-easy crab cakes.
Want to throw the ultimate Independence Day bash? Use the details of my epic crawfish boil for a little inspiration. (at Cooking Channel)
This bourbon ice cream looks like the perfect grown up way to beat the heat. I can't wait to try it! (at The Way the Cookie Crumbles)
Hmmm. I only wish that I came up with this loaded "baked" potato salad (at Serious Eats)
My deviled egg secret is butter, too. Butter makes everything better! (at Ezra Pound Cake)
Who knew a Reuben Sandwich could be so sexy? (at Mississippi Kitchen)
After spending a semester in Italy, this Baked Manicotti takes me to my happy place. (at Bunky Cooks)
I ripped this recipe for Roman-style pizza out of May's Bon Appetit, but it seems somebody else beat me to it. (at Food Nouveau)
This Chocolate Hazelnut Cake leaves me a little breathless. Is it getting hot in here? (at Tasty Kitchen)
Recipe: Baked Hot Wings with Ranch Dipping Sauce
You'll probably notice I don't post a lot of "light" or "low cal" recipes here at Dixie Caviar. It's just that when I cook, I prefer to use whole ingredients as opposed to processed substitutions, like low-fat cheese or sugar-free sugar. (Ew. Seriously, who likes that stuff?) And then I try very, very hard not to consume the whole pan of food that I just made. That's a little tougher for me. Needless to say, Walt and I are trying to incorporate some healthier meals into our regular dinner rotation, which means lightening up where we can without losing any flavor. Cause y'all know I need my flavor... and my fat.
I thought I'd start out with hot wings, because they are a true "man-pleaser." It was only when I started dating Walt that I experienced my first Wing Ding, and I've attended many since. (Have you been to one? Do you even know what I am talking about!?) I always love watching the boys try to create the ultimate wing sauce by mixing crazy combinations of butter, hot sauce, barbecue sauce, spices, and whatever else they can get their hands on. The fun part is that you never eat the same wing twice. But in actuality, my favorite has -- and always will be -- the classic Butter-Frank's mix. No substitutions, either. Any other brand just won't do.
Let me just say, my new-and-improved version isn't going to make you skinny. But. And there is a but. They aren't going to make you fat, either. Why? Because they aren't fried, which has its own benefits. One being that there isn't hot oil dripping from your ceiling. Another being that they aren't fried... Also, I've cut the amount of butter to just enough as opposed to the whole stick. So there's that. And to guild the lily, I created a zesty little "lightened up" Ranch dip that I find quite tasty. In fact, I couldn't quit eating it straight from the spoon. Oops, gotta work on that.
Okay, back to the wings. Oh my goodness they are quite delicious. Crispy on the outside, juicy on the inside delicious. Like, I ate most of them standing-in-the-kitchen-before-I could-get-a-plate-delicious. I actually declared them "better than fried" to which I received a strange glare from Walt. Well, perhaps not better than fried. But I guess it just depends on who you ask...
BAKED HOT WINGS
Source: Adapted from Alton Brown
Serves 2 - 4
12 whole chicken wings, separated (tips discarded)
1/2 cup Frank's Hot Sauce
1 tablespoon butter
Fill a large stockpot with steamer insert with 1-inch of water and bring to a boil over high heat.
Reduce the heat to medium. Place wings into the steamer insert, cover, and steam for 10 minutes. Remove from the insert and pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and refrigerate for 1 hour.
Preheat the oven to 425 degrees. Discard paper towels and cover half sheet pan with aluminum foil and spray evenly with cooking spray. Lay out wings and cook for 25 minutes. Flip the wings and cook for another 20 minutes, until skin is golden brown.
Meanwhile, melt the butter in the microwave or over the stove top. Add the Frank's hot sauce and mix until well combined. In a large bowl, toss half of the sauce with the cooked wings until thoroughly coated. Serve the wings immediately alongside the remaining Frank's mixture, assorted hot sauces, and "lightened up" ranch dip.
To reheat wings, bake uncovered at 425 degrees until hot. Toss in additional butter-Frank's mixture.
RANCH DIPPING SAUCE
Yields 3/4 cup
1/2 cup 2% or whole plain Greek yogurt
2 tablespoons mayonnaise
2 tablespoons low-fat buttermilk
1/2 teaspoon minced flat leaf Italian parsley
1/2 teaspoon minced chives
Splash of cider vinegar
Kosher salt and freshly ground pepper, to taste
Mix all of the ingredients until well combined. Season with salt and pepper. Chill until ready to serve.
Source: Adapted from Alton Brown
Serves 2 - 4
12 whole chicken wings, separated (tips discarded)
1/2 cup Frank's Hot Sauce
1 tablespoon butter
Fill a large stockpot with steamer insert with 1-inch of water and bring to a boil over high heat.
Reduce the heat to medium. Place wings into the steamer insert, cover, and steam for 10 minutes. Remove from the insert and pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and refrigerate for 1 hour.
Preheat the oven to 425 degrees. Discard paper towels and cover half sheet pan with aluminum foil and spray evenly with cooking spray. Lay out wings and cook for 25 minutes. Flip the wings and cook for another 20 minutes, until skin is golden brown.
Meanwhile, melt the butter in the microwave or over the stove top. Add the Frank's hot sauce and mix until well combined. In a large bowl, toss half of the sauce with the cooked wings until thoroughly coated. Serve the wings immediately alongside the remaining Frank's mixture, assorted hot sauces, and "lightened up" ranch dip.
To reheat wings, bake uncovered at 425 degrees until hot. Toss in additional butter-Frank's mixture.
RANCH DIPPING SAUCE
Yields 3/4 cup
1/2 cup 2% or whole plain Greek yogurt
2 tablespoons mayonnaise
2 tablespoons low-fat buttermilk
1/2 teaspoon minced flat leaf Italian parsley
1/2 teaspoon minced chives
Splash of cider vinegar
Kosher salt and freshly ground pepper, to taste
Mix all of the ingredients until well combined. Season with salt and pepper. Chill until ready to serve.
Need more lightened up "man food"? Check out my veggie packed Sloppy Joes or Steak Sandwiches
Recipe: Strawberry Icebox Pie
This pie comes from the beautiful cookbook Southern Pies written by the talented Nancie McDermott. I recently adapted her simple and rich Chocolate Chess Pie over at The Kitchn, and felt I had to share this recipe with you as well. It's perfect for the last of this year's lingering farmers' market strawberries, but it will work well with frozen berries, too. I can't think of a better (or easier) treat to make for your dad this Father's Day. I know he'll love it.
STRAWBERRY ICEBOX PIE
Source: Adapted from Southern Pies by Nancie McDermott
Serves 8 - 10
When I first made this pie, it made a little too much pie filling, so I've adapted it here to make a bit less. Also, my father has diabetes, so I try to be mindful when I cook for him. I've cut the sugar in my version so that he doesn't have to feel guilty about enjoying it (and neither do I!). Feel free to add another 1/4 cup if you'd like.
For the graham cracker crust:
1/4 cups graham cracker crumbs (about 15 squares)
3 tablespoons sugar
1/3 cup butter, melted
For the filling:
5 cups hulled, coarsely chopped strawberries (fresh or frozen)
1/2 cup sugar (or up to 3/4 cup)
1/8 teaspoon salt 1/4 cup cornstarch
1/2 teaspoon pure vanilla extract
1 cup heavy cream
Sliced strawberries, for garnish
For the graham cracker crust, preheat oven to 350 degrees. Combine graham cracker crumbs and sugar and mix well. Pour in the melted butter and mix until crumbs are coated evenly. Press the crumbs firmly and evenly into a 9- inch pie pan, while pushing and smoothing up the sides to create a good edge. Bake for 8 - 10 minutes, until crust is just golden brown. Remove from oven and allow to cool completely before filling.
For the filling, add strawberries, sugar, and salt into a heavy sauce pan or dutch oven. Bring to a gentle boil over medium heat until the berries create a thick syrup while some chunks remain intact, approximately 5 minutes.
Meanwhile add cornstarch to 1/3 cup cold water and whisk until smooth. Pour cornstarch mixture into the strawberry syrup and continue to cook until the sauce comes to a gentle boil again, about 3 - 4 minutes. Remove from heat and stir in vanilla. Set aside and allow to cool to room temperature.
In a medium bowl, beat the heavy cream until it is very thick and holds medium peaks. Gently fold the whipped cream into the cooled strawberry mixture until well combined and no cream remains visible. Pile the filling into the graham cracker crust and refrigerate until the pie is set and very cold, approximately 3 - 4 hours. Serve slices cold, garnished with sliced fresh berries.
Note: I still had a little bit of extra filling, which I stored in a Tupperware container in the fridge. The next day, I smoothed it over the remaining pie to make it look fresh and soft again.
Source: Adapted from Southern Pies by Nancie McDermott
Serves 8 - 10
When I first made this pie, it made a little too much pie filling, so I've adapted it here to make a bit less. Also, my father has diabetes, so I try to be mindful when I cook for him. I've cut the sugar in my version so that he doesn't have to feel guilty about enjoying it (and neither do I!). Feel free to add another 1/4 cup if you'd like.
For the graham cracker crust:
1/4 cups graham cracker crumbs (about 15 squares)
3 tablespoons sugar
1/3 cup butter, melted
For the filling:
5 cups hulled, coarsely chopped strawberries (fresh or frozen)
1/2 cup sugar (or up to 3/4 cup)
1/8 teaspoon salt 1/4 cup cornstarch
1/2 teaspoon pure vanilla extract
1 cup heavy cream
Sliced strawberries, for garnish
For the graham cracker crust, preheat oven to 350 degrees. Combine graham cracker crumbs and sugar and mix well. Pour in the melted butter and mix until crumbs are coated evenly. Press the crumbs firmly and evenly into a 9- inch pie pan, while pushing and smoothing up the sides to create a good edge. Bake for 8 - 10 minutes, until crust is just golden brown. Remove from oven and allow to cool completely before filling.
For the filling, add strawberries, sugar, and salt into a heavy sauce pan or dutch oven. Bring to a gentle boil over medium heat until the berries create a thick syrup while some chunks remain intact, approximately 5 minutes.
Meanwhile add cornstarch to 1/3 cup cold water and whisk until smooth. Pour cornstarch mixture into the strawberry syrup and continue to cook until the sauce comes to a gentle boil again, about 3 - 4 minutes. Remove from heat and stir in vanilla. Set aside and allow to cool to room temperature.
In a medium bowl, beat the heavy cream until it is very thick and holds medium peaks. Gently fold the whipped cream into the cooled strawberry mixture until well combined and no cream remains visible. Pile the filling into the graham cracker crust and refrigerate until the pie is set and very cold, approximately 3 - 4 hours. Serve slices cold, garnished with sliced fresh berries.
Note: I still had a little bit of extra filling, which I stored in a Tupperware container in the fridge. The next day, I smoothed it over the remaining pie to make it look fresh and soft again.
Around the Web
Welcome to my new Friday column, "Around the Web." My Google Reader is jam packed with all sorts of goodies (think recipes, food stories, design, weddings, and more), so I've decided to start sharing. This should give you ample weekend reading to hold you over until next week's tasty post. Need a hint? Think strawberries. And pie. Mmmmmm.... As you may (or may not) know, I just returned from an epic trip to Austin, Texas for the 2011 IACP conference. It was truly a once-in-a-lifetime trip, and while I'm still trying to process it all, here are a few thoughtful recaps from other attendees:
I attended the "Blog to Book" conference with Shauna from Gluten-Free Girl, and let me just tell you, she's fantastic. Like, seriously fantastic. Here is her touching account of the week. (Don't you just LOVE her!)
I also had the pleasure of having dinner on Friday evening with the ever-inspiring Dianne Jacob. Here's her story. (and I'm in a photo!)
Here's one more well-written synopsis that includes links to some of the other attendees in case you didn't already get enough.
At the Kitchn, check out my Smoky Corn & Jalapeno Dip. I actually just made another batch this morning, per request from the back of the house boys at Floataway Cafe. I consider this a major complement!
Did you see my Roast Beef Po' Boys at Cooking Channel? They should hold me over until my next trip to New Orleans.
Check out lovely new friend Meghan's S'mores on a Stick! Wowza.
How cute is this story about a dad baking Snickerdoodles with his daughters? Adorable.
A girl can never have too many brownie recipes. So why not add Brownie Pudding to your list!
I happen to collect vintage cookbooks, so I can't wait to see how this project comes along.
Walt and I love to make homemade tortillas and we love to deep fry. I think we may have met out match.
Need some summer reading ideas? Check out the comment list of this post. As for me, I just finished Jane Eyre and now I'm pouring through Heat.
Here's my ideal summer outfit. This girl is stunning.