New site

I'm moving Master Chef content over to:

http://mc.angrymob.us

I've got two posts up over there (the two recipes I've received). If you were subscribed to the rss, you'll need to update/add the new one.

The new site will let me add recipes in a more browsable format. I'll slowly add all the recipes for the old blog into there as well.

It also gives me a lot more control over the layout. I've become frustrated with blogger.

Master Chef VI: Video Recap

Psychedelic Super Trooper Mushroom Linguine

by Jessica McGuire

4 chicken breasts about 1 pound or so, cut into small pieces or strips and marinated

4 cups finely sliced Cremini mushrooms

1/3 cup extra virgin olive oil

1 tablespoon kosher salt

Small clove of garlic

1 lemon zested and juiced

4 sprigs fresh thyme stripped to give 1 teaspoon leaves

1 lb linguine

1/2 cup fresh parsley leaves, chopped

2-3 tablespoons freshly grated parmesan

Ground black pepper

Pan sear chicken breasts until internal temperature reaches 160 degrees Fahrenheit.

Finely slice mushrooms and mix in a bowl with oil, salt, minced garlic, lemon juice and zest, and thyme. Toss together well then add parsley, cheese, and pepper, toss again with linguine and chicken.

Chicken Marinade

1/4 cup balsamic vinegar

2 tablespoons hot mustard

2 tablespoons lemon juice

2 chopped garlic cloves

2 tablespoons olive oil

Salt and pepper

Mix all ingredients in a bowl and combine.

Master Chef VII: Sunday Paper Gourmet

The challenge is to create an upscale dish which uses at least one of the following ingredients:

1) velveeta

2) onion soup mix

3) cream of mushroom soup (cream of celery is OK)

4) ranch dressing/ranch dressing mix

5) biscuit mix (canned dough or bisquick)

6) gravy mix

7) frozen orange juice concentrate

8) french fried onions

9) mountain dew

10) hot dogs.

I'm relatively flexible on the definition of "upscale"; it could be something you'd serve at a fancy dinner party, some kind of froufrou molecular gastronomy number, etc. But definitely beyond a homely casserole!

Scoring is as follows:

0-10 Points for taste

0-5 Points for upscale-ness

0-5 Points for use of the ingredient (Does it detract from the flavor, is it undetectable, or does it improve the dish?)

Update: Competition is June 28th!

Colonel Kurtz's Charlie Don't Surf n' Turf

by Rob Cooksey

1/2 pound shrimp 

1/2 pound pork (preferably with higher fat content to stimulate flame charring)

Agave nectar 

1 Can jack fruit

Thai basil

Mint

Cilantro

Chinese bean sprouts

1 Cucumber

Roasted peanuts

Nuoc Mam

1 tablespoon thai chili garlic paste

1 tablespoon rice vinegar

1 tablespoon agave nectar

1/2 cup hot water

1/2 cup fish sauce

1/2 lime

1 carrot

Combine thai chili garlic paste, rice vinegar, agave nectar (or simple syrup), and  hot water in a bowl. Add fish sauce and the juice of the lime. Shred the carrot. Add carrot to mixture and place bowl in refrigerator to cool (for at least 20 minutes).

Pork Marinade

1/2 cup water

1/4 cup sugar

1 tablespoon fried shallots

2 teaspoons fish sauce

2 teaspoons soy sauce

Pinch of salt

2 tablespoons sesame oil

2 limes, juiced

Bring water and sugar to boil. Reduce heat to low simmer. Let this slowly become a caramel syrup. You want it to start to thicken and brown, but not become too thick too mix with other liquids. When finished, cool the syrup a bit. Add fried shallots. Add fish sauce, soy sauce, a pinch of salt, sesame oil, juice of two limes, and the cooled caramel sauce. Cut pork for kebabs. Marinate in this mixture for at least 20 minutes. Preferably longer.

Shrimp Marinade

2 tablespoons sesame oil

1 teaspoon fried shallots

1 clove garlic, minced

1/4 cup fish sauce

1 tablespoon sugar

Pinch salt

1 lime, juiced

1 stalk lemongrass, minced

Heat sesame oil. Add teaspoon fried shallots and minced garlic. Let heat for 30 seconds before adding minced lemongrass. Pull the pan from the heat. Add fish sauce, sugar, pinch salt, and the juice of a lime. Marinate shrimp in this for about 20 minutes.

Prepare rice noodles and put in refrigerator to cool. Slice the cucumber into 2 inch long slivers, shred a couple carrots, and slice the jack fruit into thin slivers. Put these in refrigerator. Roast a cup of peanuts in oven until dry and slightly browned. Crush these and set aside.

Get a good medium heat charcoal grill fire going. Skewer the pork and shrimp on separate skewers. Grill each, basting with the marinade at least once on each side. Char each side slightly. Be sure pork is cooked through. 

In a bowl, add a serving of rice noodles. Top with a skewer of pork and a skewer of shrimp. Garnichs with bean sprouts, cucumber, shredded carrot, jack fruit and some sprigs of mint, thai basil and cilantro. Serve a cup of nuoc mam on the side.

What if 20,000 Leagues Under the Sea was a Bollywood Movie

by Krystal Wolfe

Squid

6 squid tubes, cleaned and rinsed

1/2 cup cornmeal

1/4 cup AP Flour

1 quart peanut oil

Sauce

1/8 cup brown sugar

4 tablespoon chili sauce

1/8 cup coconut milk

Bring the Oil to 380 F.

Cut the squid in half length ways.

Cut each side into 1/2 inch pieces.

Combine the Cornmeal and flour.

Dredge the squid in the cornmeal/ flour mixture.

Once the oil is to temperature place the squid in the oil for 30 seconds.

Place sauce on side of plate and Serve.

For the sauce combine the brown sugar, chili sauce, and  coconut milk.

Big Kahuna Burger & a Five Dollar Milkshake

by Andy Spetz

Big Kahuna Burger

70 percent ground beef. (The higher fat content the better)

Hawaiian Rolls

Canned Pineapple in light syrup

1 large Vidalia onion

Salt

Pepper

Montreal Seasoning

Muenster cheese

Form patties to a size you like, add salt, pepper and seasonings

Julienne onions and slice the pineapple rings in half so as not to be as thick).

Cook onions until a slight caramelization, then add pineapple rings and let cook until the have a slight carmel color to them. Kill heat and let sit.

  

Put rolls into oven on 175 degrees. Keep warn in oven until burgers are cooked

Cook burgers. After the burgers are cooked put onions, pineapple, and cheese on top. Serve on hawaiian roll.

Five Dollar Milk Shake

1/2 gallon light cream

1 ounce vanilla based rum

1 1/2 tablespoons vanilla extract

1 quart vanilla bean ice cream

Add all ingredients in blender and blend until smooth.

Drink.

Po's Rocket Noodles

by Zach Carter

1 package rice noodles

Chili garlic sauce, to taste

Srirache hot chili sauce, to taste

Vegetarian mushroom oyster sauce, to taste

1 Onion

Dash of sugar

Oil

Note: I also like using spinach.

Boil noodles until ready. Drain and spray with cold water.

Stir fry onion and remaining ingredients (meat if you have some.) Dump in noodles and stir in hot sauces and oyster sauce.

Eat.

Butterbeer and Ton-Tongue Toffee

by Kelly Campana

Butterbeer

2 cups apple juice

1 bottle club soda

1/2 cup butterscotch syrup (icecream type) 

In hot pan, mix butterscotch and apple juice until warm and well mixed.

Pour into pitcher and add club soda.

Serve warm.

Ton-Tongue Toffee

Available at MuggleNet.

Risotto Amadeus

by Scott Wurzel

1 medium sweet onion, diced

1 carrot, diced

1 celery stalk, diced

2 1/2 cups homemade chicken stock (made with smoked chicken carcasses)

1/2 cup sweet white wine

2 bratwürste

1 cup Arborio rice

2 tablespoons european-style salted butter

1 tablespoon grains of paradise, cracked

Salt and pepper

Olive oil

Pecorino Romano

Cut sausage into one inch slices, with casing intact.  In a heavy skillet, add a turn of olive oil and brown bratwürste.  Remove sausage from skillet and skillet from heat.

In a separate sauce pan, add stock and bring to a simmer over medium heat.  Reduce heat to medium-low.

Add a little more oil to the pan and add onion, carrot, and celery.  Spring some salt and mix to combine.  Return the pan to low heat and sweat until vegetables are tender.

Add rice to pan and stir until rice grains are coated in oil.  Stir in white wine to deglaze the pan and continue to stir until all the wine is absorbed by rice.  Add sausage to the pan and mix.

Add one ladle of stock to pan and continuously stir until all the stock is absorbed.  Repeat one ladle at a time until all the stock is used, or the rice is tender.

Once the rice is tender, add grains of paradise, salt, and pepper.  Mix in butter.  Serve liberally topped with grated Pecorino Romano.

Stitch's Cake Creation

by Denise Parker

Cake

2 1/2 cup AP flour

2 1/2 teaspoon baking powder

1/2 teaspoon salt

2/3 cup butter

1 1/2 teaspoon vanilla

2 eggs

1 1/4 cups milk

Pineapple top

4 oz can sliced pineapple

1/2 cup light brown sugar

4 tablespoon butter

For frosting

4 cup confectioners sugar

3/4 C shortening

1/4 C water

1 tsp vanilla

4 oz can crushed pineapple

Preheat oven to 375 grease one 8 inch round cake pan with butter spray. Place second pan on stove top and add 4 tablespoons butter. When butter has melted sprinkle brown sugar over the top of butter until evenly coated. Take off heat and place pineapple slices on top of brown sugar. Set aside and prepare cake.  Stir together flour,baking powder, and salt.  Set aside.

In an electric mixer beat buttter on med high for 30 seconds add sugar and vanilla, beat until well combined. Add eggs, 1 at a time beating for 1 min. after each egg. Add flour mixture and milt alternately to beating on low speed after each addition just until combined. Pour batter into pans. Fill them about half way.

Bake for 30-35 mins until toothpick comes out clean.

While cake is baking make frosting.

Combine all frosting ingredients except the pineapple . Combine on high speed until fluffy. Add small spoonfuls of crushed pineapple until it thins out frosting a little bit. Set aside until ready to use.

Immediately turn over cake with Pineapple bottom on a flat greased plate. Don't remove pan for atleast 5 mins. Let butter and sugar fall from pan. Cool cakes completely before frosting.

Frost the top of the bottom cake and then carefully place the pineapple cake on top of the frosted cake. ( It might be a 2 person job.)

If desired, add marachino cherries to center of pineapple rings.

Food Porn for a Homesick Texan

by Erica Cooksey

1 can beef broth

1 head garlic, separated into cloves and cut in half

1/4 cup fresh-squeezed lemon juice

3/4 cup soy sauce

1 tables

poon liquid smoke

1 pound point cut/second cut beef brisket, preferably with fat untrimmed

1 small red onion

Prepared BBQ sauce (I used Stubb's brand)

Shredded queso quesadilla or Monterey jack

Refried black beans

Red taco sauce or enchilada sauce

6 10-inch flour tortillas

Butter

NOTE: Due to time constraints and never before having used my stovetop smoker for brisket, I braised it prior to smoking to ensure tenderness. In the future, I would recommend just finding a good recipe for Texas-style smoked brisket and doing that without the braise. Alternately, if you don't have a smoker, just sear the outside of the meat on the stovetop and then braise it for a little longer.

1. Combine the first five ingredients in a deep casserole dish, small enough that the brisket will be immersed in the liquid. Set the brisket in, cover tightly with foil, and cook at 300 degrees for an hour. Let the brisket briefly cool in the juices, then transfer to a stovetop smoker and smoke over mesquite for an hour or so. Let cool and then shred.

2. Meanwhile, thickly slice the red onion and saute over medium low until caramelized. Season with salt.

3. Heat a generous amount of butter over medium high heat. Brown each tortilla on both sides, adding more butter as necessary. Set aside.

4. Combine some of the beans with a splash of taco sauce until it's thin enough to spread judiciously but not runny.

5. To assemble a quesadilla, coat one tortilla with a thin layer of beans. Arrange the brisket on top and drizzle with BBQ sauce. Cover with shredded cheese and caramelized onions. Top with a second tortilla. Repeat with remaining 4 tortillas, making three quesadillas in total.

6. Bake at 375 for 5 minutes or until cheese is gooey. Serve with pico de gallo.

Pico de Gallo

4-5 plum tomatoes, seeded and diced

1-2 fresh poblano peppers, seeded and diced

1 bunch scallions, sliced about 1/4" thick

1-2 limes

1 bunch cilantro, leaves only, minced

1-2 avocados, diced

Combine ingredients and chill thoroughly.

When You Fish Upon a Star

by Glen Parker

Breading

1 loaf italian, cuban or french bread

1/4 cup  parsley

1/4 cup  chives

1/4 cup sweet onion

1/4 cup butter, melted

Batter

3 eggs

1/3 cup mayo

1 tablespoon Old Bay Spice

Salt/pepper/paprika

6 tablespoons flour

Fish

1 1/2 lb thick white fish filet (cod, haddock, hake, tilapia, etc.)

Process bread in food processor until medium fine crumbs. Toss bread mix, onion, butter to coat. Bake at 350F, 20-25 minutes, until GBD, stirring once halfway through.

Pat fish very dry. Cut into servings. Sprinkle fish with Old Bay, salt, pepper, liberally. Assemble a breading station: fish, a bowl flour, a bowl egg batter, a bowl bread crumbs, and finally a baking pan.

Dredge in flour.  Tap to remove as much flour as possible. Dredge in egg batter.  Let excess drip off. Pat on thick layer of bread crumb.

Bake 16-20 minutes at 400F until fish reaches 140F internal temperature.

Tartar Sauce

1 cup mayo

1 teaspoon worstechster  sauce

1 tablespoon white wine

2 tablespoon sweet relish

Salt & pepper

Stir all ingredients together.  Serve cold.

Master Chef VI: Google Finally Indexes the MC Blog

Any contest who's winner uses "food" and "porn" in a title is bound to increase search ranking.  Congratulations to our first two time winner of Master Chef: Erica Cooksey!  May the search terms "Erica Cooksey" and "food porn" forever be united. 

Master Chef VI: Dinner and a Movie

The Challenge:

Grab you popcorn and candy Master Chef is off to the movies.  One of the best cooking shows ever is Dinner and a Movie.  This is my homage to that show.

The challenge is to pick a movie then make a dish connected in some way to the movie.  It can be something that was in the movie or create your own based off the movie.

Scoring:

The scoring will go as follows: 10 for taste, 5 for theme, 5 for style and 2 for name creativity. When you have selected your movie let everyone know so they can at least read up.

I'll send out an email regarding possible dates.

Tacos Go East

by Rob Cooksey

1 lb Thinly cut pork with some fat in it*

1 Granny Smith apple

1 Braeburn apple

1 Shredded carrot

2 Heads bok choy

1 Cup shredded, unsweetened coconut

2 Tablesp

oons sour cream

2 Tablespoons mayonnaise/yogurt

4 Cloves garlic

1/2 Cup Fish Sauce (I prefer the Three Crabs variety)

4 Limes

1/2 Cup Rice vinegar

1 Teaspoon Chili Garlic Paste

1 Tablespoon Honey

1 Tablespoon Sour Salt

Tortillas (flour or corn to taste, but soft either way)

1 cup water

Several sprigs of mint

Coconut oil

* I used pork loin chops and they were too lean to achieve the desired char flavor that comes with grilling pork fat over a fire.

Zest at least 2 limes. Add the sour salt to the zest. Put that to the side for later. Cut and juice the limes into a bowl. Crush the garlic cloves and add to the lime juice along with the fish sauce, water, rice vinegar, chili garlic paste, and honey. Stir this and marinate the pork in this. Finely dice the apples and mix with shredded carrot and  coconut. Add the sour cream and mayonnaise/yogurt (As an alternative, one could make this mixture a vinegar based slaw instead of a creamy one). Put that in the refrigerator to cool. Put a small amount of coconut oil in a skillet over medium heat. Drop in a tortilla and flip it a few times. Sprinkle a bit of the zest and sour salt mixture over the tortilla while browning slightly. Repeat with as many tortillas as you will need. Put these aside to cool. Thinly slice the bok choy and put aside. Grill your pork over medium-high heat on a (preferably) charcoal grill to get a nice char. When the pork is finished, cut it into small bits. Fill one of your tortillas with a bit of pork, a little of the apple slaw and bok choy, and a couple sprigs of mint. Repeat for as many as you can eat.

La Torta di Orgoglio

by Andy Spetz

Sauce

1 clove of garlic

3 pieces of garlic

1 1/2 sweet Vidalia onion

1 canned tomato

2 heirloom tomatoes

1 cup of red cooking wine

5 Roma tomatoes (a few slices reserved for toppings)

5 sun dried tomatoes

5 leaves of basil

1 sprig of thyme

Cheese mix

1/2 pound of fontina

1 ball of smoked mozzarella

1/2 pound of provolone

Toppings

1/4 pound of bianco del doro

1 bell pepper

2 mild sweet Italian sausages uncooked

1 hot Italian sausage uncooked

Dough

6 cups of flour

2 cup of water

3 tbl spoons of sugar

1 pinch of salt

1 1/2 cups of corn meal

3 packets of active rise yeast

butter

1) Roast 1 clove of garlic.

2) Dice 1 whole sweet Vadilia onion and slice 3 pieces of garlic. Cook in  a large sauce pot in a low heat until you start to see the onions turn slightly translucent.

3) In large mixing bowl mix; 6 cups of flour, 2 cup of water, 3 tbl spoons of sugar, 1 pinch of alt,1 1/2 cups of corn meal, 3 packets of active rise yeast. Mix slowly. Let rise for 20 minutes.

4) In sauce pan add 1 canned tomato  2 diced heirlooms, 3 diced Roma tomatoes and 5 sun dried tomatoes in sauce. add 3 leaves of basil torn and 1 sprig of tyme off the sprig. Add 1 cup of red wine. Let tomatoes cook and reduce.

5) Knead dough for roughly 10 minutes,  then put dough into a greased (I used butter ) pie tin.

6) When reduced about 1/2 way the sauce  should be thick enough. cut down to a low/warm heat.

7) Finely shred fontina into a bowl, dice the smoked mozzarella, shred provolone into same bowl.

8) In a saute pan cook uncooked sweet  (2) and uncooked hot  (1) sausage with 1/2 onion julienne and the clove garlic that had been roasted together. only cook half way.

9) WIth dough in pan push down center about 1 inch deep, add sauce, cheese mix, add sliced bianco del doro,  cooked sweet and hot sausage, sliced peppers and Roma tomato slices.

10 ) Put into oven, let cook for roughly 30 minutes. 3 minutes before it is finished, add butter to crust.

Mac and Cheese with Bacon

by Kelly Campana

1 box Elbow Noodles

8oz Gouda cubed

8oz Shredded Kraft Classic Melts (or Mild Cheddar)

3/4 lb Provolone cubed

1 stick butter

1 clove of garlic minced

1 lb bacon

1 cup whipping cream

Fry bacon, let cool, then cut in cubes

In pan over medium heat melt stick of butter.

Add cubes of cheese slowly.

Stir often to reduce chance of scorching.

Add whipping cream as needed to create smooth consistency.

Add chopped bacon and noodles.

Serve.

Master Chef V: Video Recap

Dinner and Dessert Empanadas

by Scott Wurzel

Empanada Dough

9.5 oz Unbleached all-purpose flour

2 tsp Baking powder

3/4 tsp Kosher salt

2.5 oz Shortening

3/4 c Milk

1 egg beaten with 2 tsp water

Savory Filling

Sliced ham

Grated Medium Cheddar

Sweet Filling

4 oz Blueberries

1/4 c Sugar, plus 4 tbl

1 tsp Cinnamon

1 tsp Vanilla extract

1/2 c Mascarpone cheese

Preheat oven to 350°F

To prepare the dough (using the Biscuit Method):

Sift flour, baking powder, and salt together into a large bowl.  Add shortening to the flour mixture in small chunks.  Mix shortening into flour using hands until the mixture is crumbly. Still using your hands, make a well and pour in the milk. Mix the milk in until the dough comes together.  

Move dough to a well floured surface, kneed 10-20 times, and roll out to 1/2 inch thickness.  Cut rounds out using a biscuit or cookie cutter. Once the rounds are cut, roll each out as thin as possible.  Place rolled out dough on parchment paper, in layers if necessary, and place in refrigerator for about 1 hour for the fats to firm.

For the Sweet Filling:

In a small sauce pan, combine Blueberries, 1/4 cup sugar, cinnamon, and Vanilla extract.  Turn heat to medium low and allow to simmer until liquids are produced and thickened.

In a separate container, mix the remaining sugar with Mascarpone.

Constructing the Empanadas:

For savory filling place a pinch of cheese and a small slice of ham on one half of the dough.  For the sweet empanadas, put a small amount of blueberry and mascarpone mixture on one half of the dough.  Once filling is in place, rub some of the egg mixture on the edge of the dough and fold over like a taco.  Crimp the edges with a fork.

Place empanadas on a baking sheet lined with parchment paper.  Place in oven for 20 minutes or until crust is golden and flakey.

West Virginia Pepperoni Rolls

by Krystal Wolfe

1 Package Frozen Yeast Rolls 

12 oz Sticks Pepperoni 

1 lb Mozzarella Cheese 

1. Follow instructions on yeast rolls for rise

2. Cut peperoni into approximately 3 inch sticks (triangles or rectangles)

3. Slice cheese into approximately 1/2 inch slices

4. After rise is completed construct the pepperoni roll (see instructions below)

6. Bake according to instructions on package

7. Let cool

8. Eat

Pepperoni Roll Construction

1. Flatten one of the rolls (two if small)

2. Place pieces of cheese and pepperoni near one end of the roll in the following order: Cheese, Pepperoni, Cheese

3. Take the end of the dough closes to the pepperoni and cheese

4. Roll the end over the pepperoni and cheese.  Kind of like a burrito

5. Place pieces of cheese and pepperoni near the other end in the following order: Cheese, Pepperoni, Cheese, Pepperoni, Cheese

6. Roll the end over in the same manner as before.  There should create two chambers of cheese and pepperoni

Buffalo Chicken Macaroni and Cheese

by Erica Cooksey

For the chicken:

Approximately 1 lb of boneless, skinless chicken breasts

1/4 cup flour

2 tsp garlic powder

2 tsp sweet paprika

1/4 tsp hot paprika (or 1/4 tsp cayenne if not making it for kids!)

1 tsp onion powder

1/2 Tbs seasoned salt

1 large egg, lightly beaten

3/4 cup panko (Japanese breadcrumbs)

3/4 cup cornflake crumbs

4 Tbs (1/2 stick) unsalted butter

1/3 cup hot sauce such as Crystal (or hot pepper sauce such as Tabasco if not making it for kids)

1 Tbs Worcestershire sauce

Canola cooking spray

For the macaroni and cheese:

Approximately 1 lb macaroni pasta, such as Barilla Plus

1 Tbs canola oil

4 Tbs (1/2 stick) unsalted butter

2 oz shredded Muenster cheese

2 oz shredded Monterey Jack cheese

4 oz shredded mild cheddar

4 oz shredded sharp cheddar

8 oz Velveeta®, diced

1 pint half-and-half

2 eggs, lightly beaten

Seasoned salt, to taste (about 1/4 tsp)

1. Bring a pot of water to boil, and add salt and the canola oil. Cook according to package directions and drain.

2. Meanwhile, make the buffalo chicken. Preheat the oven to 375 F. Cut the chicken into strips (I got three strips out of each cutlet, using hormone-free chicken). Combine the flour, paprikas, garlic, onion powder, and salt in one dish, beat the egg in a second dish, and combine the panko and cornflake crumbs in a third. Roll each chicken strip first in the seasoned flour, then the egg, then the crumbs. Place on a very well-greased baking sheet, and spray the tops with canola oil. Bake for about 20 minutes, turning halfway through, or until cooked.

3. While chicken is cooking, melt 4 Tbs butter. Add the hot sauce and Worcestershire.

4. Melt 4 Tbs butter and combine with the macaroni. Add the shredded cheeses, half-and-half, Velveeta, salt, and eggs. Toss half of the chicken strips with the butter/hot sauce mixture, cut into chunks, and toss those with the macaroni. Turn the macaroni mixture into a greased casserole dish and drizzle some of the hot sauce over the top. Bake at 350 for about 35 minutes.

5. Toss the remaining chicken with remaining buffalo sauce, cut into chunks, and arrange over the top.

Denise's Meatloaf

by Denise Parker

1 1/2 lbs ground beef

1/2 C italian bread crumbs

1 egg

1 shredded carrot

1/2 sweet onion, chopped

1 pkg onion soup mix

3 TBS ketchup

Preheat oven to 350.

Mix all ingredients together in a large bowl and then form a loaf in a 9x13 pan.

Bake for 50 mins or until internal temp reaches 160.

Turkey, Cranberry, & Brie Quesadillas

by Glen Parker

For the Quesadillas

1 lb. fully cooked turkey breast meat, chopped fine

2 cups brie, rind removed

6 8-inch flour tortillas

1 cup sweetened, dried cranberries chopped fine

1/4 cup chopped chives

For the Topping

1/2 cup sour cream

1/4 cup chopped chives

1 teaspoon fresh garlic, minced

1/2 teaspoon fresh lemon juice

1/4 teaspoon salt

Spread 1/2 cup brie over each tortilla and then sprinkle 1/2 cup

turkey, 1/4 cup cranberries, and 1 tablespoons chives over the brie.

Place second tortilla over top of turkey-cranberry mixture.

Cook quesadilla in large, lightly greased frying pan over medium high

heat 2-3 minutes per side until cheese is melted.

Cut each quesadilla into 4-8 wedges and serve immediately with chive

sour cream topping.

Master Chef V: Tradition Trumps Mac n' Cheese

After an afternoon of full adults and stuffed kids, Krystal wins with an West Virginia traditional treat: the Pepperoni Roll.  Perhaps one of the most versatile and delicious foodstuffs from the Appalachians proves relevant to the Tampa palate.

Celebrate The End of an Era

From: dunderbaks.com

Mr. Dunderbaks, Biergarten & Marketplace since 1974 is moving to a new and bigger location with over 50 beers on draft.

USF's only German American Beer bar and restaurant will be moving on Monday January 26th 2009 to the Oak Ramble Shopping center at 14929 Bruce B. Downs Blvd. In celebration of our move, we will be serving free drafts from 7:00pm to 9:00pm, or until the taps run dry. So please be sure to come by for a final farewell to the long time home of Mr. Dunderbaks.The new location will be opening within the first two weeks of February and we hope so see all of the familiar faces as well as new ones.