Tuesday, February 5, 2013


oh super bowl sunday... it truly should be a national holiday, with the following monday a day off from work. mainly because of the amount of amazing food consumed!

there are times i like to think i know how to cook, until dylan (my friend kristin's husband) takes to the kitchen and makes EVERYTHING from SCRATCH! 
on the menu were the following: 
--1 battered and fried Pheasant nuggets with Honey-Chipotle Aioli
--2 veggies and Hummus
--3 Greek Vegetable Dip with lightly toasted (and served warm) pita breads
--4 dylan's famous Sausage Queso and newly perfected Queso Blanco
--strawberries with sugar and powdered sugar
--freshly baked cinnamon rolls (recipe to follow soon!)

and lucky for you it just so happens that dylan was willing to share is AMAZING kitchen secrets!
lucky for me, dylan cooks like me: off the top of his head, whatever sounds good together and whatever is in the fridge/pantry- its the best way.
you can thank me later for asking dylan to write down this goodness for you- your next party or shared dish is going to be out of this world!!

1. Gluten Free Pheasant
If pheasant IS wild, soak in salt water overnight to remove gaminess.
-Cut into nugget or strip size pieces
-Soak pheasant in a mixture of milk AND eggs to help flour stick better.
MIX A TOTAL AMOUNT OF 4-5 cups: CREATED WITH an equal combination of almond flour, potato flour, and tapioca flour. (If not gluten free, use regular all purpose flour) 
-Mix in 1 tablespoon each of lawrys seasoning salt, kosher salt, garlic salt, garlic powder, onion powder, black pepper, and 1 teaspoon of powdered sugar.
*Always fry in small batches, TO CONTROLL COOKING PROCESS.
*Heat peanut oil in a cast iron skillet until very hot.
-Dredge pheasant in flour until well coated and Cook in oil until golden brown.
-Put on a plated paper towel to help absorb excess oil and add a pinch of salt while still hot.

Dipping Sauce- Honey-Chipotle Aioli
-1 cup Mayo
-1 cup sour cream
-1 tablespoon lemon juice
-2 teaspoons chopped garlic
-2 tablespoons chopped cilantro
-3 chipotle peppers in adobe sauce
-2 tablespoons honey
-1 tablespoon kosher salt
-1 teaspoon black pepper
Combine all ingredients in food processor and blend until well mixed. Put in fridge at least 30 minutes before to help set up.
-altered FOR YOUR DESIRED TASTE OF spicy, savory, or sweet 

2. Hummus
- 1 x  160z can of garbanzo beans
- 3 tablespoons of tahini paste. 
(If not tahini paste, peanut butter actually works alright.)
- 2 tablespoons lemon juice
- 3 tablespoons chopped garlic
- 1 tablespoon chopped parsley
- 1 tablespoon hot sauce (I use Cholula)
-1 tablespoon salt
Blend in food processor. While blending, add extra virgin olive oil until desired consistency is reached.

3. Greek Vegetable Dip
- 1 x 16 ounce can of tomatoes
- quarter of a red onion finely chopped
- 12 kalmatta olives finely chopped
- 4 tablespoons feta cheese
- 1 large cucumber finely chopped
- extra virgin olive oil
- 1 teaspoon each of salt, garlic powder, garlic salt
- half of a teaspoon of thyme

4. Sausage Queso
-  1 package either Jimmy Dean or Owens regular sausage.
-  1 large block of velveeta
- 3 tablespoons chopped cilantro
-  1 tablespoon of hot sauce
-  1 can of rotel
- a quarter of an onion finely chopped
-  1 tablespoon each of garlic salt, garlic powder,
-  1 teaspoon of chili powder, kosher salt, black pepper
Cook sausage until done. Pour contents of pan, yes grease and all into a crockpot with the rest of the ingredients. Heat until everything is mixed. If crockpot is not available stove top or microwave work great.

Queso Blanco
-Pint of heavy whipping cream
-16 ounces of shredded Monterey jack cheese
-8 oz can of fire roasted green chiles
-4 tablepoons chopped clinatro
-1 teaspoon each of garlic powder, onion powder, garlic salt
Heat about half of the cream in a heavy bottom pot on low. DO NOT BOIL. Once cream is hot, add cheese in small batches stirring constantly. Once each batch is well blended add additional cheese. Once, cheese is gone add the rest of the above ingredients.

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