Week 7: Election After Party

Sloppy Joe Biden Sandwiches

Ingredients:

1 tbs olive oil
1 sm. white onion, chopped
1 green pepper, chopped
2 lb ground beef
2 ½ c. tomato sauce
1 tbs Worcestershire sauce
1 tsp ground mustard
1 tsp garlic powder
½ tsp cayenne pepper
½ c. ketchup
salt and pepper to taste
Kaiser buns, sliced

In a large skillet over medium high heat combine olive oil, chopped onion, green pepper and ground beef and saute until beef is browned. Drain excess fat from the ground beef mixture and return to the pan. Add remaining ingredients and simmer over medium heat for 20 minutes.
Scoop finished sloppy joe mixture over the bottom half of the kaiser bun, be generous. Place top back on the sandwich and enjoy!

Source: Monica Nenni

Obama Poma Guacamole

Guacamole with Pomegranate

Ingredients:

1/3 cup white onions, finely chopped
2 serrano chiles, finely chopped, with seeds
1 teaspoon coarse salt
4 large ripe avacado
4 tablespoons fresh lime juice
3/4 cup pomegranate seeds
4 tablespoons cilantro

Directions:

In a food processor, grind onion, chiles, and salt and cilantro a coarse paste. Add paste to peeled, cored and chopped avacado. Mash with fork to desired consistency. Stir in the lemon juice and fold in the pomegranate seeds.

Source: http://www.pomegranateworld.com/pomegranate-guacamole.html

The pomegranate is one of the oldest fruits known to man. The fruit was grown in Ancient Egypt and Rome, and even has a place in Greek Mythology. The pomegranate has deep roots in both biblical and Judaic history, In fact, many scholars debate whether the apple in the Garden of Eden was in fact a pomegranate!Unfortunately, the pomegranate is one fall's most forgotten fruits. It is perfect in stuffing, salads, and great with fruit salad. The pomegranate is really one of the most versatile fruits!

Selecting a Pomegranate

When shopping for optimum pomegranates, look for these characteristics:

thin, yet tough skin
unbroken skin
a deep red color
heavy for its size
crown that is free of mold

Pomegranate are picked and shipped ripe, so they are ready to eat at the time of purchase. They are available fresh from September through January. Each pomegranate yields 3/4 cup seeds and 1/2 cup of juice.

Storing Pomegranates

Pomegranates stay fresh for about two weeks when stored in a cool, dry place that is out of direct sunlight. In the refrigerator, they can be safely stored for up to two months.While it is not recommended to freeze the whole fruit, the seeds can be frozen for up to a year.

Cooking with Pomegranates

The first lesson I learned about cooking with pomegranates is to wear to protective clothing when cutting them open! They stain terribly and I have yet to meet any dry cleaner who can remove the stain of pomegranate juice. Be sure to wear an apron or old clothes when cooking with these exotic fruits!When opening a pomegranate, you will see a honeycomb like membrane that surrounds the arils, the red pulp that contains the seeds. See "How to De-Seed a Pomegranante" for a detailed pictorial.

Source: http://mideastfood.about.com/od/tipsandtechniques/a/pomegranatetips.htm

1. Cut off crown of the pomegranate. Cut the crown end of the pomegranate and discard. The crown can be recognized by small crown-like top.
2. Slice the rind in several places.
3. Soak the pomegranate in cold water, upside down for 5-10 minutes.
4. Break apart the rind of the pomegranate and remove seeds from membrane. The seeds will sink to the bottom of the bowl.
6. With a slotted spoon, remove rind and membranes from bowl.
7. Remove seeds from bowl.

Drain seeds with a collander. Pat dry with cloth or paper towel. Eat immediately or store in an airtight container in the refrigerator for up to two days.

Source: http://mideastfood.about.com/od/tipsandtechniques/ss/deseedpomegrana_7.htm

Baked Alaska ala Palin

Ingredients

3 cups chocolate mousse, recipe follows
1/2 cup coffee liqueur
1 regular sized pound cake or angel food cake
2 cups favorite vanilla ice cream
1 pint fresh strawberries, leaves removed, sliced
4 egg whites
1/2 cup granulated sugar

Directions

In a 2-quart bowl, fold the coffee liqueur into the chocolate mousse. Slice the cake into 1/2-inch thick slices. Line a 3-quart stainless steel mixing bowl with plastic wrap. Line the inside of the 3-quart plastic-lined bowl with one layer of the sliced cake. Then spread a layer of the chocolate mousse on the sliced cake. Then place a layer of the sliced strawberries on the chocolate mousse. Then layer a spoonful of soft ice cream. Keep repeating the layers until the bowl is filled to the top. Wrap the top of the bowl with plastic and freeze for 45 minutes to an hour, until the mousse has set.

When you are ready to serve, make the meringue by whisking the egg whites. When the egg whites are half way whipped, begin to rain in the sugar. Keep mixing until whites form a soft peak.

To unmold the layered cake, remove the top piece of plastic wrap. Place the serving plate upside down on the top of the bowl. Flip and remove the bowl. Remove the plastic that lined the bowl and spread the meringue over the whole exposed cake layer. Use a blowtorch to caramelize the meringue to a light golden color.
Slice the dessert in wedges like a pie and serve.

Chocolate Mousse:

6 ounces semisweet chocolate
3 tablespoons butter
1 teaspoon vanilla extract
2 tablespoons water, plus 3 tablespoons
3 egg yolks
3 tablespoons sugar, plus 4 tablespoons
3 egg whites (best whipped at room temperature)
1/4 teaspoon cream of tartar
1/2 cup heavy cream

In a stainless steel bowl over a double boiler, melt together the chocolate, butter, vanilla, and the
2 tablespoons of water. Remove from heat when melted.

In a separate stainless steel bowl over a double boiler, whisk together the egg yolks, the 3 tablespoons of water and 3 tablespoons of sugar. Whisk until it thickens and doubles in size. Be sure to not let the egg yolks cook onto the sides of the bowl. You must constantly stir the egg yolk mixture when the bowl is placed over heat. Place the egg yolk mixture bowl in a ice water bath to cool, and bring down mixture to room temperature. Once it is cooled, fold the egg yolk mixture into the chocolate mixture.

In a third bowl, whisk the egg whites, cream of tartar, and the 4 tablespoons of sugar together until stiff peaks form. Fold the egg whites into the chocolate mixture. Be careful to not overmix the mixture and break down the fluffiness of the peaks.

In a fourth bowl, whisk the heavy cream until soft peaks form. Fold the whipped heavy cream into the chocolate mixture, again being careful to not over mix and break down the whipped ingredients. Refrigerate for an hour before use.

Propane Gas Torch Warning: Propane gas torches are highly flammable and should be kept away from heat or flame, and should not be exposed to prolonged sunlight. Propane gas torches should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.

Source: http://www.foodnetwork.com/recipes/keith-famie/baked-alaska-recipe/index.html

McCain Mac n Cheese

Ingredients: (Nutrition)

8 oz uncooked elbow macaroni
2 c. shredded sharp Cheddar cheese
½ c. grated Parmesan cheese
3 c. milk
¼ c. butter
2 ½ tbs. all-purpose flour
2 tbs butter
½ c. bread crumbs
½ c. bacon bits
1 pinch paprika

Directions:

Cook macaroni according to the package directions. Drain.

In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.

Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.

Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

Source: http://allrecipes.com/Recipe/Homemade-Mac-and-Cheese/Detail.aspx