And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
This delicious, and highly addictive Cowboy Dip used to be called “Cowboy Cr@#k Dip,” which is what I called it, many, many times in the original voiceover for this video. Besides the actual word, the recording also contained cr@#k references, cr@#k puns, and a few cr@#k innuendos, which, as I found out shortly after submitting the...to read the rest of Chef John's article about Baked Cowboy Dipplease follow this link to become a member.) Follow this link to get a complete, printable written recipe for Baked Cowboy Dip!
And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
One of my all-time favorite things to do in the kitchen is to turn classic recipes into party dips. Whether it’s a sandwich like the Reuben, or the Philly cheesesteak, or a bar snack like Buffalo chicken wings, there’s just something very satisfying about transforming them into a dippable, spreadable form; and this baked chicken Parmesan dip was no exception.
And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
When I heard there was a recipe called million dollar dip, I
knew it was something I had to try, especially since it was invented by a fellow
upstate New Yorker, named Helen Corbitt. Apparently, the original name was Neiman Marcus dip, which at
some point evolved into million dollar dip, although I’m not exactly sure when,
or why. I’m guessing Pinterest had something to do with it.
Whatever the reason, I do like the new name better, and not
just because recipes shouldn’t be named for department stores, but also because
million dollar dip is so darn accurate. I’ve had more than a few cheese-based dips
in my day, but this is, by far, the richest one I’ve ever enjoyed. I mostly credit
the semi surprising addition of almonds, which makes sense, since that’s the
best part of any holiday cheese ball. Yes, I’m that guy at the party who
whittles off all the crushed nuts it was rolled in.
By the way, I wanted to expand on a cryptic tip I gave
during the video, when I said to use a sharp knife for the green onions, so
they taste better. The reason is, if you use a dull knife to slice or chop
onions, you’ll be crushing instead of cutting, which releases volatile sulfuric
compounds, and makes the flavor much harsher.
In fact, I have a theory that most people who don’t like
onions, had parents who used dull knives to cut onions when they were kids. If
that’s you, go buy a sharp knife, and give them another try. That aside, this dip
is extremely simple to make, profoundly satisfying, extremely addictive, and sure
to be a huge hit at your next party, which is why I really do hope you give it a
try soon. Enjoy!
Ingredients for about 3 cups of Million Dollar Dip:
1/2 cup chopped crisp-cooked bacon (6 to 8 slices)
If you’re going to steal one Rick Bayless recipe, you might
as well steal two, which is exactly what I did here with this green chile
pesto, and roasted chayote squash side dish. Like I said in the video, most
great chefs encourage this type of thievery, as long as you give them credit,
which I’m happy to do.
What I’m calling “Green Chile Pesto,” is really his Green
Chile Adobo, but I thought my audience would better relate to a “pesto,” since
that’s what this reminds me of the most. Although, I’m not sure how it would be
in a pasta, and don’t have any immediate plans to find out.
What it was great in, was this very simple chayote squash
dish, which is really more of a warm salad. If you can find chayote near you, I
recommend you give it a try, but if not, grilled zucchini or other summer
squash would also work, as would something like roasted acorn or delicata
squash.
I’d try to choose a fairly mild olive oil for this, since we
have enough heat and bitterness from the peppers. Which reminds me, don’t over
blend this. While some chefs claim it’s just a wives tale, I’ve found that if
you over-process an olive oil-based sauce, especially ones with garlic in them,
it can get very bitter. Other than that, not much can go wrong, and so on
behalf of Chef Bayless and myself, I’d like to say, we really do hope you give
it a try soon. Enjoy!
Ingredients for the Green Chile Pesto:
6 Serrano peppers
1 Poblano pepper
6 cloves garlic, still in the paper
1 bunch cilantro
1/2 bunch Italian parsley
1 1/2 teaspoon kosher salt (or about 3/4 teaspoon fine salt)
3/4 cup mild tasting olive oil, or vegetable oil
juice from 2 fresh limes*
* You can add the lime right to the pesto if you’re going to
use it all at once as a sauce for something, but this seems to keep longer in
the fridge without it added in, and so I prefer to add it to whatever I’m using
it with instead.
For the Chayote Squash Side Dish:
3 Chayote squash, cut in 1-inch pieces
1 tablespoon olive oil
1/2 teaspoon kosher salt
juice from 1 lime (unless already added to your pesto)
2 or 3 heaping spoons of Green Chile Pesto
1/3 cup crumble soft goat cheese, plus more for the top
Sure this apple butter recipe takes many hours to cook, but
the recipe is quite easy (after you slice 5 pounds of apples), and once done,
you have what is basically a spreadable apple pie filling, only better. Buttered
toast sold separately. And, that’s just the beginning of what you can do with
this miraculous mixture.
It’s perfect used as a garnish for cheese plates, especially
alongside some nice sharp cheddar, or spread on some cheesy biscuits, which I
believe we posted a recipe for last year. Other approved uses include spreading
between the layers of a spice cake, filling seasonably appropriate thumbprint
cookies, or even as a condiment for pork chops. Sorry, apple sauce.
This is quite a simple procedure using a slow cooker as seen
herein, but if you don’t have one you can certainly do it on top of the stove
over low heat, as long as you use a nice thick-bottomed pot, and stir often.
Another option would be to place the mixture in a large roasting pan, and cook
it in a slow oven, stirring occasionally until dark and thick.
No matter what method used to cook this, your house will
smell amazing, as in they wish they could make scented candles that smell even
close to this good. So, for those reasons and more I really do hope you give
this a try soon. Enjoy!
Ingredients for about 4 cups of Apple Butter:
5 pounds Granny Smith, cored, sliced
1 1/2 cups white sugar
1/2 cup brown sugar
1/4 cup apple cider vinegar
1 teaspoon salt
2 teaspoon cinnamon
1/2 teaspoon allspice
1/8 teaspoon nutmeg splash of water, about 1/2 cup
It’s not unusual for me to get requests for recipes I’ve
already done before, but over the last few years, I seemed to be getting an
abnormal number of requests for romesco sauce. Knowing I had already filmed it,
I’d reply with something polite, like what don’t you understand about using
Google?
Well, I’d like to apologize to all those people I blew off,
since while it’s true I posted a video for romesco, it was actually many years
ago, on About.com, which has ceased to exist. In fairness, I’ve done over 1,800
videos, as well as lived over 54 years, so hopefully a little recipe related
forgetfulness would be forgiven.
Anyway, it was high time to update this Spanish classic,
since it’s one of the all-time great summer sauces. It’s pretty much perfect
with anything off the grill, especially vegetables and seafood, and that’s how
we usually enjoy this, but there’re so many other places where this can shine.
It makes for an unbelievable sandwich spread, as well as perfect “secret
ingredient” for your favorite potato or pasta salad dressings.
Like most sauces and condiments, this begs for personalization;
whether we’re talking the level of heat, or ratio between the ingredients, or
how smooth or course you grind it, you shouldn’t hesitate to adapt this to your
tastes. But, no matter how you tweak this, or what you serve with it, I really
do hope you make some soon, and then keep making it all summer. Enjoy!
Ingredients for about 3 cups:
3 large red bell peppers, fire-roasted, seeded, and peeled
Deviled ham isn’t nearly as popular as it used to be, which
even in its heyday, wasn’t very popular, and that’s a shame, since it’s such a
delicious, and easy-to-make spread. By the way, its decline in popularity was a
major factor in the collapse of America’s steamed ham industry. Just ask any
Simpsons fan.
Besides providing a tasty treat, it’s always nice bringing something
that no one else will. That means there’s no added stress wondering if your
[insert popular dip or spread name here] is the best. I’m proud of my
guacamole, but I don’t need it judged against three others. Besides, it's all politics.
I’d be happy to give you some additional tips here, but
there aren’t any. Just be sure to taste and adjust for heat, and salt. The
saltiness of different hams will vary greatly, so just because I didn’t need to
add extra, doesn’t mean you won’t. And, like I said in the video, not only is this a
great spread, but it also make a magnificent sandwich. Regardless of your delivery
system, I hope you give this a try soon. Enjoy!
Ingredients for about 4 cups Deviled Ham:
1 1/2 pound smoked ham, cut into cubes
1/4 cup diced onion
1/4 cup chopped celery, with some leaves included
1/2 cup shredded hot pepper cheddar, or other cheese,
optional
Truth be told, this New England Clam Chowder Dip is actually
the first soup I’ve ever turned into a dip, but I still stand by my title.
After all, what are soups, if not really thin, hot dips you eat with a spoon?
The point is, while this may be my first soup-to-dip conversion, it’s probably
not going to be my last. I’m looking at you, Mulligatawny.
I thought I was inventing something new here, but of course,
like everything else, many people had already given this a go. The funny thing
was, every recipe I looked at called for this to be served with sliced bread,
which I thought was odd. To me, potatoes are like the second or third best ingredient
in a chowder, so why not serve this with chips?
Besides that, my other big improvement was to up the bacon
content. Some recipes called for as little as two slices. Two slices of
bacon? What am I supposed to do with
that? So, I went with three times as much, and it turned out to be a very good
decision. While quite “bacon forward,” the clam flavor still came through, and
all in all, this really was very chowder-like.
The only semi out-of-the-ordinary ingredient used was a
spice blend called, “Old Bay.” This is not very hard to find in the big grocery
stores, but just in case, here is a link to make a your own. Besides, even if
you have some in the pantry, it may have been there for quite sometime, and
while Old Bay works well, old, Old Bay may not, so it might not be a bad idea
to make a batch anyway.Either way, I
really do hope you give this a great hot dip a try soon. Enjoy!
I was going to say this Eagles-inspired
cheese steak dip would be great to serve at your Super Bowl party, but I just
remembered we’re not allowed to use the term “Super Bowl” anymore, since that’s
aggressively protected by the National Football League’s lawyers. So, instead
of saying, Super Bowl, again, I’ll just say “Big Game.”
Regardless of what’s printed on your
invitations, this easy to make hot dip would make a handsome addition to your
snack table. Like all great party foods, it’s wonderful hot, warm, room temp,
and, I’ve heard from a reliable source, even delicious cold. By the way, never
print invitations to your Big Game party.
As I mentioned in the video, there are
several approaches for preparing the steak in this. You can chop it up raw, and
then brown it, or brown pieces of steak, and then chop it up, as we did here,
or, if you really want to save some time, you could brown up some ground beef,
which should also work pretty well in this.
For a vegetarian version, you could do
this with well-browned mushrooms, which I’m guessing would be very tasty. I’ll
never know for sure. Anyway, stay tuned for some kind of party food celebrating
the other city in this contest, but in the meantime I really do hope you give
this Philly cheese steak dip a try soon. Enjoy!
Ingredients for 24 portions of Philly
Cheese Steak Dip:
1 pound top sirloin steak, cut into inch thick slices (any
beef should work)
salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 yellow onion, diced
1 tablespoon butter
1 1/2 to 2 cups diced peppers (use a mix of sweet, hot, and/or
pickled peppers)
I was halfway through production on this “code red” cheese
spread, when I heard that Andrew from “Binging with Babish” had tagged me for
his Hot Pepper Challenge for ALS. What are the odds? Anyway, I happily accepted his challenge, although, as you’ll
see from this video, I took the coward’s way out, and used the almost already
completed pepper spread, instead of eating whole chilies. I have some gastrointestinal
issues that, while relatively minor, would make such an endeavor “problematic.”
So, to make up for my good judgment, I donated a little extra, and hope you can
do the same.
Above and beyond raising some funds for ALS research, this delicious spread is simple to make, and a real crowd-pleaser. Just ignore those initial
complaints. As you’ll observe, people will literally be
spreading more of this on their next cracker, while they tell you that it's too spicy. It isn't, and by the end of the party, they will agree. They
may be sweating when they do, but they'll agree.
Here’s the link to Andrew’s video, where he shares the
inspiration for the challenge, as well as heroically eats a habanero, AND a
ghost pepper. It hurt just to watch. If you'd like to participate, the link
is https://www.gofundme.com/alshotpepperchallenge.
I really hope you give this great pepper spread, and hot pepper challenge a try
soon. Enjoy!
Ingredients for about 4 1/2 cups “Code Red” Cheese Spread:
1 1/2 pounds cream cheese
8 ounces fromage blanc, mascarpone, or just more cream
cheese
2 tablespoons tomato paste
2 teaspoons cider vinegar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 cup sriracha hot sauce
2 tablespoons ghost pepper hot sauce, or to taste
2 tablespoons sweet paprika
2 tablespoons hot smoked paprika
2 teaspoons chipotle pepper
1 teaspoon cayenne, plus more to taste salt to taste
A friend of mine asked me recently if
I’d ever heard of mumbo sauce, since she had just returned from Washington
D.C., and said it was “everywhere.” I hadn’t, which isn’t a surprise, since
unless you’re from the Capital, or select neighborhoods in Chicago, this stuff
is virtually unknown.
Apparently, this sweet-and-sour
condiment came to Washington D.C. via Chicago, where it somehow became a
staple in Chinese take-out restaurants, served as a condiment with fried
chicken wings, among other things. That’s as
much background as you're getting here, and like many other regional culinary
specialties, the history is murky.
All I know is that this was great with
fried chicken wings, and I look forward to finding other uses for it, although
I’m not sure French fries is going to be one of them. I’m a ketchup guy, and probably
too old to change. Having said that, I can see this catching on, and for once,
I’ll be ahead of a trend.
They say every takeout place in D.C.
has their own secret recipe, but there were quite a few published recipes on
the Internet, and so this is sort of a composite, based on the extensive, 20
minutes of research I did. Stay tuned for the chicken wing experiment I
mentioned in the video, and in anticipation, I really do hope you give this a
try soon. Enjoy!
Ingredients for about 4 cups of Mumbo
Sauce:
1 can (6-oz) tomato paste
2/3 cup ketchup
1 cup pineapple juice
1 cup distilled white vinegar
1 lemon, juiced
2/3 cup sugar
1/4 cup honey
2 tablespoons soy sauce
1 1/2 tablespoons freshly grated ginger
1 teaspoon cayenne pepper
- Please note: Every one of these
ingredients is “to taste.”
"It's the Great Pumpkin, Charlie Brown,”
was definitely my favorite animated holiday special, and I suspect that goes
for most people my age. I found the Christmas special a little heavy, and was
bothered by the menu in the Thanksgiving episode, but the Halloween offering
struck all the right notes.
Back then, I probably wouldn’t have had
much interest in this pumpkin seed spread, since I needed to save room for all
those miniature Mr. Goodbars, but now, I can’t think of anything I’d rather
eat. This straddles the fence between sweet and savory, and would be very easy
to adapt to your tastes.
I need to credit Cortney Burns and Nick Balla, from a restaurant
here in San Francisco called Duna. They do a similar, albeit more savory version,
which inspired this spread. If you don’t like the term “spread,” you could call
it a pumpkin seed hummus, or pumpkin seed butter, but no matter what you call
it, I hope you give it a try soon. Enjoy!
Ingredients for about 3 cups of Pumpkin Seed Spread:
1/2 cup vegetable oil
8 peeled garlic cloves, quartered
2 cups green pumpkin seeds, lightly toasted in dry pan
1/2 cup diced onion
2 tablespoons diced green Serrano or jalapeño chilies
3/4 cup apple juice, to reduce with onions and peppers
juice from 2 limes
1 cup freshly picked cilantro leaves
1 teaspoon salt, plus more to taste
additional 1/2 cup apple juice or water, if you want less
sweetness to adjust texture
- you can also adjust texture and acidity with a splash of
apple cider vinegar
If too much sausage in a cheese dip was the biggest problem
you have during a workweek, you have to consider that to be a pretty great
week. They say, less is more, but I was hoping that twice the amount of chorizo
in this fundido would make it twice as good, but that wasn’t really the case.
The taste was great, and as I said in the video, I highly
doubt anyone at your party would complain, but what I really wanted was an
ooey, gooey, much drippier dip, and so in this case, less would have been more.
Below, I’ve listed the amounts as I think they should be,
with what I actually used in parentheses, and I’ll leave it up to you, to
adjust as you see fit. Besides the sausage amount, I think adding some sour
cream may also help the cause. Are you ready for some football? I am, but even
if you’re not going to serve this chorizo fundido to a bunch of screaming
lunatics on game day, I still hope you give it a try soon. Enjoy!
Ingredients for 8 portions Chorizo Fundido:
8 ounces fresh pork chorizo (I used 1 pound)
1/2 cup sliced green onions, the light parts
1 red bell pepper, diced
2 poblano chilies, diced
2 jalapenos, diced
4 ounces cream cheese (I used 8 oz)
4 ounces sharp cheddar
8 ounces Monterey Jack cheese
1/4 cup sour cream (I think it may help give a creamier
texture)
This muhammara video was inspired by a request we received
for a Lebanese recipe. Not knowing any off the top of my head, I asked for
suggestions, and this amazing red pepper walnut spread was nominated by several
people. The only problem is, it’s actually a Syrian recipe.
Nevertheless, it’s apparently very popular in Lebanon, as
well as across the rest of the Mideast, and once you taste it, you’ll
understand why. Like I said in the intro, this may be the most delicious thing
you’re not currently eating.
All great dips and spreads should be addictive, but there’s
something very special about how this beckons you back for more, and more, even
after you’re being stared at by the other guests. Let them enjoy their
superior will power – we’ll continue to enjoy the muhammara.
You'll find pomegranate molasses at any
Middle Eastern grocery store, or online, but if you can’t, you can make it by reducing pomegranate juice (Google for more details). Or, maybe
substitute with some honey for the sweetness, and little extra lemon for the
tartness. Either way, I really hope you give this amazing muhammara a try soon.
Enjoy!
* Bell Pepper Buying Note: Sometimes bell peppers have large seed pods which makes them very heavy, and therefor very expensive. Depending on the season, a jar of roasted peppers will actually be cheaper than two fresh peppers. I usually weigh them at the store, do the math, and then make the fresh/jarred call.
Ingredients for 6 portions:
1 cup roughly chopped fire-roasted red peppers (peeled,
seeded)
1/4 cup olive oil, divided
1 1/4 cup raw walnut halves
1/3 to 1/2 cup fresh breadcrumbs
2 garlic cloves, crushed
2 tablespoons lemon juice
2 teaspoons pomegranate molasses
1 teaspoon salt, plus more as needed
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon cayenne
1 teaspoon Allepo or other red pepper flakes
Italian parsley, chopped walnuts, and pepper flakes to
garnish
