Tag Archives: dip

Fiesta Layer Dip, Stubb’s Style

Fiesta Layer Dip, Stubb’s Style
Stubb's Fiesta Layer Dip

Stubb’s Fiesta Layer Dip

Now that summer is here, it means we’ve got plenty of reasons to celebrate — Father’s Day, 4th of July, Labor Day, pool parties, backyard barbecues, you name it. But what’s the most important part of a great summer party? The food, of course! Here’s a fun, festive and easy-to-prepare snack for summertime entertaining.

Mexican layer dip seems to be a staple at many parties during these warmer months. Why have one dip when you can have multiple in one big bite, right? Well here’s a twist on the original where Mexican layer dip gets an injection of Texas barbecue flavor, thanks to Stubb’s Legendary Bar-B-Q sauce and rub.

For this recipe, I blended Stubb’s Spicy Bar-B-Q Sauce with some black beans, onion, garlic, and cilantro for a smoky and slightly spicy kick to the dish. To take it up another notch, I mixed Stubb’s Pork Rub into the sour cream layer — it features chili pepper, paprika, and lime, and is a perfect complement to the other flavors in the dish. The result is a Tex-Mex barbecue makeover that’s sure to have you and your guests wishing you’d made a second batch. The black bean dip and spiced sour cream are even great on their own as solo dips if you’re in need of quick-fix appetizers.

Try this out for your next fiesta and you’ll surely be asked to make it again.

Check out the recipe on Stubb’s Legendary Bar-B-Q’s website!

DIY Dips and Spreads: How to whip up your own ketchup, mustard and Ranch dressing

DIY Dips and Spreads: How to whip up your own ketchup, mustard and Ranch dressing

USE A CONDIMENT: Make your own ketchup, mustard and Ranch dressing to gussy up those summer spreads.

With summer officially in full swing, many minds conjure up ideas for outdoor parties which then turns to the thought of food. The fare at these warm weather parties often include grilled items, cold salads and various other spreads. But while most folks are envisioning burgers, brats and deciding what to include on the crudité platter, I’m ruminating over what accompanies said items.

To me, the stars of the show are the condiments — able to mask any overcooked hunk of meat or bland sandwich — and Heinz just doesn’t cut it for me anymore, so I choose to make my own condiments. The ingredients are inexpensive, plus they’re easy to make and customizable to suit any taste. Check out the following recipes to impress your cookout guests (and never get caught buying boring condiments again).

‘Better than 57′ Ketchup

Before making my own ketchup, I assumed Heinz 57 was the end all, be all because that’s what the commercials tell us, right? Try this simple recipe on for size and you’ll won’t have to battle with that infamous glass bottle again.

Makes a little over 1 cup

14 ounces of crushed tomatoes or plain tomato sauce (1 small can or 1/2 large can)
1/3 cup cider vinegar
1/4 cup brown sugar, light or dark
1/2 teaspoon dry mustard
1/4 teaspoon kosher or sea salt (or more to taste)
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon allspice
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne (or more to taste)
A dash of freshly ground black pepper

Combine all ingredients in a medium sauce pan, whisk together and put on medium-high heat. Bring the mixture to a heavy simmer, then lower heat and simmer gently for about 20 minutes, whisking occasionally. Partially cover the pot as the mixture will splatter as it cooks. The mixture will thicken as it simmers. Let cool to room temperature, then either serve it or put it in a covered container and refrigerate for up to 3 weeks.
Read the rest of this entry

Shades of green: Green garbanzo beans are a fresher, tastier chickpea

Shades of green: Green garbanzo beans are a fresher, tastier chickpea

I’m sure most of you have eaten — or at least seen — garbanzo beans (aka chickpeas) in your lifetime. The small, beige, dried legumes are soaked and boiled (and are often packaged in a can) and used in a variety of dishes from all over the globe — most notably hummus and falafel — or tossed in vegetable salads and pasta dishes.

But you might want to forgo the dried and canned mature garbanzos for their younger, tastier counterparts: the green garbanzos. Green, or “fresh” garbanzos are little legumes that have been picked earlier than their older sibings, blanched and flash-frozen instead of being matured on the vine and then dried.

Green garbanzos are fairly new to the American food scene, having been introduced to consumers in 2010 by Clearwater Country Foods, and can now be found in some grocery stores in the frozen aisle for a few bucks a bag. I recently discovered these verdant beans and am in foodie heaven, as they have a wonderful flavor and a number of culinary applications.

The flavor of these little green beauties has been compared to that of fresh peas; the taste is nutty and more buttery than that of their dried counterparts. The green garbanzos are also higher in protein, folate and fiber, and they’re chock full of antioxidant vitamins A and C, phytonutrients, iron and minerals.

“It’s just an immature garbanzo bean that is picked in its fresh state, and consequently its nutritional values are higher and it’s much more flavorful,” Doug Moser, founder of Clearwater Country Foods told the Spokane Spokesman-Review. “The simple reason is that the natural sugars haven’t turned to starch.”

Green garbanzos can be used in place of standard garbanzos, peas and edamame (soy beans) in a variety of dishes, like the green garbanzo hummus recipe I’ve shared below. They’re fine being heated up on the stove top or in the microwave — just make sure not to overcook them, as they’ll lose some of their wonderful color and texture — or simply thaw them and throw them into a dish as is.

My prediction is that green garbanzos will make their way into home kitchens and onto restaurant menus in a big way this year because of their uniqueness, flavor and nutritional benefits.

Here’s my recipe for green garbanzo hummus with Asian flavorings. It’s a quick, easy and incredibly tasty addition to any party spread, or great as a simple snack with some crudite and crackers. If you’re feeling really ambitious, whip up some fried or baked wonton chips to accompany it.
Read the rest of this entry

“Mockamole”- Not quite guacamole, but just as good

“Mockamole”- Not quite guacamole, but just as good

 mockamole1I am a big fan of guacamole, and avocados in general. So when I found this recipe for guacamole that didn’t use avocados in my Meatless Monday cookbook, I was a bit skeptical. But, as the saying goes, don’t knock it ’til you’ve tried it.

The great thing about this recipe is that it contains items you probably already have in your refrigerator. Otherwise, the ingredients are dirt cheap to buy at the grocery store. Just throw in anything you would add to normal guacamole — onions, jalapenos, spices, etc. Frozen peas are about a dollar, and the recipe calls for only one-third of a bag. What will probably end up happening, though, is you’ll try this faux guacamole recipe and then use the rest of that bag of frozen peas to make some more. Bonus: frozen peas are always in season.

Unless you have an aversion to peas, this replacement guacamole rivals the original — it’s slightly sweet, smooth, super tasty, and keeps its bright verdant color (as opposed to the old fashioned kind that turns brown because of oxidation). Not to mention, using peas in place of avocado reduces the calories in this dip by almost three quarters and fat by 34 grams, so you won’t have to feel guilty when snacking on this addictive appetizer.

So go ahead, try this flavorful new twist on classic guacamole and become a convert to the delicious copycat that is mockamole.

Mockamole
(makes about one cup; recipe courtesy of Meatless Monday cookbook)

1 cup frozen green peas, thawed and drained
1 teaspoon ground cumin
3 tablespoons chopped onion
1 large clove garlic, chopped
1 tablespoon lemon or lime juice
1 tablespoon extra virgin olive oil
1/2 teaspoon red pepper flakes, or to taste (or one fresh jalapeno pepper, minced)
salt and ground black pepper to taste
(I also used chopped fresh cilantro)

1. Combine the peas, cumin, onion, and garlic in the container of a food processor or blender. Process until smooth.

2. Add lemon juice and olive oil, and process just to blend.

3. Taste and season with red pepper flakes, salt and pepper.

4. Blend for just a few more seconds, and transfer to a serving bowl. Serve with chips, crackers, or fresh veggies.

Check out the Meatless Monday site for recipes and tips to kickstart healthier living! And be sure to check out my blog, Culinary Pirate, and follow me on Twitter!