Cheesy Crabby Beer-y Onion-y Dip | SAM THE COOKING GUY
Wow, the smell, oh the smell. When you make this appetizer, be sure to have your guests somewhere in the near vicinity. You will win them over by the smell alone. But then, when they taste the crab and the creamy cheese with a punch from your favorite IPA (or whatever your beer of choice is) you'll probably have a hard time making them leave your home. Oh, and I need to mention that it is so simple. Sam cooked it while hosting a show, in a chair, on his desk.
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
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Dean's Texas Cuisine: Pasta for Two
Learn Chef Dean Fearing’s tips and tricks for cooking a romantic meal for two as he makes Salmon with a toasted Fennel & Basil Crust on Rigatoni with Wild Mushrooms, English Peas and Pancetta with his fiancé, Wanda, in Episode 9 of Dean’s Texas Cuisine.
Celebrate Valentine’s Day with your special someone at Fearing’s Restaurant from Friday, February 10 through Tuesday, February 14. Enjoy a romantic prix fixe three-course dinner menu or Fearing’s a la carte dinner menu. The Prix fixe experience is $75 per person excluding beverage, tax and gratuity.
Visit fearingsrestaurant.com
For Reservations: 214.922.4848
FB: facebook.com/fearingsrestauant/
IG: @fearingsdallas
T: @fearingsdallas
Salmon with Toasted Fennel & Basil Crust on Rigatoni with Wild Mushrooms, English Peas and Pancetta
Ingredients
2 each, 6oz Salmon
4 tablespoons, Olive Oil
Salt, to taste
Basil Aioli, recipe to follow
Fennel Crust, recipe to follow
½ cup Pancetta, small dice
1 each Shallots, minced
2 cloves Garlic, minced
½ pound Wild Mushrooms, cleaned, sliced thin
½ cup Carrots, peeled, medium dice, blanched
½ cup English Peas, blanched
Coarse Ground Black Pepper, to taste
Red Pepper Flakes, to taste
1 cup (packed tight) Baby Arugula
2 cups of cooked Rigatoni
Directions
Preheat Oven to 400 degrees.
Season salmon with salt and pepper. In a large sauté pan, over medium high heat, add 2 tablespoons of oil. Add the salmon filets, flesh side down and cook for about two minutes. With a spatula, turn each filet and remove the pan from the heat.
Using a spoon, generously spread the Basil Aioli over the top of each filet and evenly sprinkle with the Fennel Crust. Place the pan into the hot oven and cook for 5 minutes depending on the thickness of the fish. Remove the halibut from the oven and place each filet on a warm platter.
While the fish is in the oven, bring a large sauté pan to medium high heat, add the remaining olive oil and add the pancetta, start to brown for two minutes. Add the Rigatoni, sauté until brown about 2 minutes. Add shallot and garlic, sauté for one minute, and add the wild mushrooms, cook for two minutes, stirring constantly. Add carrots, English peas, sauté with mixture for two minutes and season with salt, coarse ground pepper, and the red pepper flakes. Remove from the heat and fold in the Arugula.
On warm plates, spoon equal amounts of the gnocchi/mushroom mixture to the center of the plate, place each of the salmon filets over the top and serve.
Basil Aioli
Ingredients
2 cups packed fresh basil leaves
2 cloves garlic
1/2 cup olive oil
1 cup mayonnaise
1 lemon, juiced
1/2 cup parmesan cheese, grated
Salt, to taste
Course ground black pepper, to taste
Directions
Combine the first six ingredients in a food processor and pulse until smooth. Season with salt and pepper to taste.
Fennel Crust
Ingredients
1 cup Bread Crumbs, fine
1 tablespoon Fennel Seed, toasted and course ground
Directions
In a small mixing bowl, combine both ingredients.
Serves 2
MILLION DOLLAR CREAM CHEESE & GARLIC DIP | FALL FOOD FRIDAY
#fallfoodfriday #milliondollarcreamcheeseandgarlicdip #appetizers
This dip is SO good!
And why they didn't include BACON in the title of the recipe, I do not know ... because the bacon is a HUGE part of the delicious taste!
This is easy, quick, & a complete winner of a dip recipe.
You will want to keep the ingredients to make this one as often as your little heart desires ... but beware, that may be often =)
MILLION DOLLAR CREAM CHEESE & GARLIC DIP
1 8oz cream cheese, softened
2 cups shredded cheese (cheddar, cheddar jack, colby jack, etc)
1 cup mayonnaise
1/2 cup bacon, chopped
5 green onion, chopped
1 Tbsp garlic, crushed
Mix all ingredients together & serve with potato chips, crackers, tortilla chips, or fresh veggies.
My last 2 recipes for Fall Food Friday:
BREAD PUDDING
PUMPKIN LUSH
I made this delicious dip last year for Fall Food Friday & it is absolutely one of our very favorites:
SPICY ITALIAN SAUSAGE DIP
Music: Epidemic Sound
INSTA: If_The_Creek_Dont_Rise
EMAIL: pennigirl@comcast.net
Thanks so much for watching!
Cooking In Texas: A Discussion about Texas Food and Cuisine
On February 12, 2015, The Texas Collection hosted, Cooking in Texas: A Discussion about Texas Food and Cuisine. Panelists include Lisa Fain, founder of the award-winning blog and cookbook series “Homesick Texan”; Marvin Bendele, Executive Director of Foodways Texas; Mary Margaret Pack, private chef, food historian and author; Beth White, cookbook collector and author of Sweets and Meats: Early Texas Cook Books: 1855-1936; and moderator Addie Broyles, blogger and food editor for the Austin American-Statesman. The panel discusses the quality, bounty, preparation and uniqueness of Texas food and cuisine.
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Million Dollar Dip Recipe!
Million Dollar Dip
INGREDIENTS
• 1 (8 ounce) block cream cheese
• 1/2 cup sour cream
• 8 ounces cheddar cheese, shredded
• 8 slices bacon, cooked and crumbled
• 1/2 cup slivered almonds
• 1/4 cup green onions, diced
INSTRUCTIONS
1. Add cream cheese, sour cream, shredded cheese, bacon bits, slivered almonds, and green onions to small bowl. Mix until well combined.
2. Chill for at least 2 hours.
3. Serve with crackers.
Thank you for watching today’s episode of Cookmas – where every day in December I will be posting a recipe! #cookmas
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