Super Bowl New Jersey!

Believe it or not, not everyone in New Jersey is excited to have the Super Bowl in our backyard. Especially if you live in northern NJ. Which I do. Fifteen minutes away from Met Life Stadium. Can you see the back-up (without any, a-hem, "bridge closures") on the major arteries in/out of the Meadowlands? Can you picture the rest of us average folks trying to go about our daily lives? Get the picture? I thought you would.

Now that we're all on the same page, the Super Bowl is a perfect excuse for a party and it's not too early to start planning. If you're having a house party or going to one, I've got two great recipes for the start and finish of your Super Bowl festivities!

We begin with my award-winning South of the Border Super Bowl Baskets. A few years ago, I entered a ConAgra Super Bowl snack contest and won! These little appetizers are perfect party food - they are easy to make, delicious, and can be held in one hand while balancing a beer or glass of wine in the other (not that I'm advocating drinking during the Super Bowl). Made with spicy chorizo, guacamole, refried beans, and shredded Mexican cheese, they really hit the spot!

When the party starts to wind down, that's your cue to brew some coffee and trot out dessert.  I'm a big fan of coffee cakes. Not only are they delicious, but they invoke a warmth not found in other desserts. And at the end of a long day and night of Super Bowl fun, you want to send your guests home feeling warm and cozy. And this cake does just that!  Epicurious' Pear Streusel Coffee Cake is baked in a 9x13 pan so you'll have enough for a crowd and it can be made a day ahead, which is always a plus. A moist, sour cream cake topped with a delicious streusel full of crunchy pecans, hearty oats, and sweet pears. A great combo! And a nice use of a lovely winter fruit.  It doesn't really need it, but if you want to dress it up a bit, add a dollop of creme fraiche.

So even if your favorite team doesn't win on February 2, your party contributions will definitely split the uprights!

South of the Border Super Bowl Baskets

Pear Streusel Coffee Cake

Cadillac Culinary Challenge

Greetings, CT Readers.


I want to tell you about a great event coming your way!  The Cadillac Culinary Challenge is a series of events throughout the country over the next few weeks, featuring a lively competition between two well-known chefs (think "Iron Chef" local).


In addition to this exciting culinary event, there will also be an opportunity to test drive the latest Cadillac models and compare their performance to its challengers from BMW, Lexus, and Mercedes.  


The series is sponsored by Cadillac, Bon Appetit, Epicurious, and Share our Strength.


The Cook's Tour has been invited to participate as a judge for the Culinary Challenge in the next event, this weekend in Bridgewater, NJ. Jonathan Waxman, chef/owner of Barbuto in NYC vs Juan Cuevas of the Pluckemin Inn in Bedminster, NJ.  


You may know that Chef Waxman is the celebrated chef who worked at the prestigious Chez Panisse in Berkeley in its early years. He then went on to open Jams in NYC, and now focuses his attention on serious rustic Italian at the well-reviewed Barbuto.


Chef Cuevas has worked all over the world and at some of the top restaurants in the US, from Jardiniere and the Ritz-Carlton in San Francisco, to Lespinasse in New York. Prior to his current position, he was Executive Chef at three-star Blue Hill in Manhattan.


It promises to be quite the culinary battle!


The event is free and makes for a perfect day combining the finest of cuisines and the best of cars. Test drive the vehicles and then take a break to enjoy some great food. Check the web site for a city near you and register to participate.  


If you are in New Jersey, stop by on either June 4 or 5 (I'll be there on Saturday, June 4th).  The culinary demonstrations take place at 11:30am, 2:00pm, and 4:00pm. Hope to see you there and may the best chef win!

Simply Lovely

The time of year is here when all I want to do is get outside! The weather is starting to turn nice - beautiful blue sky, temps in the high 70s. And to top it off, a three-day holiday weekend - what could be better?!

Well, for starters, take all of the above, add one icy cocktail of your choosing, one handful of some delicious cocktail almonds, and you've got yourself the makings of one glorious day (or evening) out on the deck, porch, yard, etc.

My current favorite drink of choice is Vodka-Cranberry Lemonade (so refreshing!), and it could not be easier. I've just recently discovered "Simply Lemonade," this from the people who bring us "Simply Orange," and probably other "simply" drinks. The lemonade is not too sweet and mixes very nicely with Skyy vodka and a splash of cranberry. I'm sure some hip bartender somewhere has conjured up a cool name for this concoction, but my "simple" name will do.

Ah, now for the all-important cocktail nuts. I found this recipe on Epicurious (actually, on the very handy Epicurious app for iPhone/iPod Touch). Only five ingredients and made on top of the stove. You can whip these up in 5 minutes. They are just the ticket for a little spicy-salty snack to accompany your libation. Have a fabulous holiday weekend!

Chile-Roasted Almonds

3 TB peanut or canola oil

1-1/2 t dried crushed red pepper

1 t freshly ground black pepper

1 pound whole natural almonds with skin (about 3 cups)

coarse Kosher salt

Heat oil in heavy large skillet over medium heat. Add crushed red pepper and black pepper and stir to distribute evenly in skillet. Add almonds and stir to coat with oil-pepper mixture. Cook until almonds begin to darken slightly and mixture is fragrant, stirring frequently about 8 minutes. Transfer mixture to rimmed baking sheet; sprinkle generously with coarse salt. Cool completely. DO AHEAD: nuts can be made 2 days ahead. Store in airtight container at room temp.