USA….USA….Olympics Treats

I am wondering if anyone else was slightly confused as they watched the Olympics Opening Ceremonies…Sitting with my daughters, our eyes locked on the television, I was perplexed with the initial costumes. Because my kids talk when the announcers are talking, I really had no idea what Meredith Vieira and Matt Lauer were saying. The peasant outfits had me saying “What the heck”. There was ball tossing, maybe Ring Around The Rosy. Honestly, I was staring at the television with a straight look of ignorance….then at some point Paige said “Mom this is to be the Industrial Revolution”..I mean I got that, but I was still trying to piece together the peasant costumes.

Then they moved on to J.K. Rowling doing a reading with some large character from her book. Again, Paige had to tell me who the character was as I never read Harry Potter or watched any of the movies for that matter.  Next.. Bedlam, the nurses, and kids jumping on the beds. Cruella Deville and The Queen of Hearts made an appearance to scare the children.  And who else to get the boys and girls calmed down, but Mary Poppins. At the end of that segment, which culminated with some large scary baby in the center of the stadium,  I retreated to my deck.  Paige knew she was to inform me when the athletes entered the stadium.  I did appreciate the fact that they wanted to give us a timeline of British history along with feature some of their greatest countrymen and women. It wasn’t particularly riveting for me, but my daughter’s thought is was outstanding. That is the spirit I want to see.  Paige has been glued to every event since 7:00 a.m. Saturday morning. So it really doesn’t matter if I was inspired considering I have been loving the summer Olympics since 1976 and Bruce Jenner…the torch has finally been passed.

Spinach Dip with Crispy Garlic-Herb Bread

Ingredients

-1 pound of fresh baby spinach rinsed (or frozen thawed and drained)

- medium shallot minced

- 3 cloves of minced garlic

- 2 tsp seasoning salt

- 1 tsp of red pepper flake

- 2 tbsp olive oil

- 1/2 cup chicken stock

- 8 oz softened cream cheese

- 1/4 cup mayonnaise

-1 cup of shredded mozzarella cheese

- a few dashes of Worcester Sauce

- a few dashes of hot sauce

- loaf of crusty Italian bread

- cup of melted butter

- 1 tbsp minced garlic

- 1 tbsp dried oregano

- 1 tbsp dried basil

- tbsp dried parsley

Directions

1. In large stock pot, heat olive oil add shallots and garlic. Saute for 2 to 3 minutes. Don’t scorch the garlic. Add spinach,  if using fresh pack it into the pot. Add the red pepper flake, seasoning salt, and chicken stock. If you use frozen spinach, use less chicken stock. Allow the spinach to wilt and cook through until tender. If you used fresh, I transfer to a food processor and blend  allowing the stem and leaves to incorporate.  No need for this step if using frozen.

2. While the spinach is cooking, in a separate medium sized pot, cream together cream cheese and mayonnaise.

3. In large bowl, mix together the the spinach and cream cheese mixture. Add a few dashes of hot sauce and Worcester sauce. Mix

4. Transfer to a baking dish. Sprinkle with shredded Mozzarella cheese.

5. Place in 350 degree oven and bake for 15-20 minutes or until cheese is melted.

Crusty Bread

1. Slice bread into uniform pieces

2. Mix minced garlic, basil, oregano, and parsley into melted butter.

3. Brush both sides of bread with butter mixture. Place in the 350 degree oven and flip every 5 minutes until bread is crispy..

Here are some of my other dips that you may want to try as well…..

Maryland Crab Dip with Homemade Soft Pretzel Sticks

Ingredients

- 24 oz. softened cream cheese (softened)

-1/2 cup mayonnaise

-16 oz. lump crab meat

- 1 tsp Worcester sauce

- 2 tsp old bay seasoning

- 2 loaves frozen bread dough thawed

- 1 whisked egg

1. In sauce pan blend together; cream cheese, mayo, crab, Worcester sauce, and Old Bay seasoning  and bring to a low boil. Reduce heat to low…

2. Cut each loaf of bread dough with a pizza cutter. Each loaf should yield 12-16 pieces. Roll into “sticks”

3. Bring large stock pot of water (seasoned with salt) to a boil….put sticks in the boiling water. Remove with the sticks rise to the surface of the boiling water.

4. Pat the dough dry…..brush with egg wash and sprinkle on additional old bay seasoning

5. Bake in pre-heated of 350 degrees for 20 minutes

6. Cool and serve with dip

Homemade Potato Chips with Beer and Bacon Dip

Potato Chips

- 7 or 8 large russet or Yukon gold potatoes

- oil for frying

- sea salt

On a mandolin thinly slice potatoes, in dutch oven fry potatoes at 350 degrees until they are crisp on both sides..approximatly 8 minutes. Drain on to paper towel season with salt.

Beer and Bacon Dip

- 16 oz. softened cream cheese

- 6 slices of fried bacon crumbled

-1/3 cup beer (not a lager)

- envelope of ranch salad dressing

- 2 cups of sour cream

1. Mix all ingredients together leaving a few bacon crumbles to sprinkle on top!!!!

Remember….Who Do You Want In Your Kitchen On Game Day!!!!!!!

All-American Treats…..Let The Games Begin.

As all of the anticipation has mounted, the 2012 Olympics are finally here. This is short and sweet for all of you. I will be sharing some great treats you should make for your family and friends during this glorious time of national unification and pride.  As I am working on different pieces for the cookbook, I am currently on dips. So, the first dip is  a very classic American with my own twist that makes it “Just Jen”…Who doesn’t love buffalo wings and it has now become a very popular dip….

Buffalo Chicken Dip with Ranch Crackers and Old Bay Pita Chips….

Paige made a point to tell me how pretty my cuticle is…. so let’s get that out in the open before we move forward. I am cooking not getting manicures …..obviously!!

So the dip is all that we love in a Buffalo Wing….

Ingredients

1 roasted chicken or a store-bought rotisserie chicken (shredded)

I like to roast my own chicken and season it with olive oil and butter under the skin and rosemary/basil…salt and pepper in the cavity

- 8 oz cream cheese (softened)

- 1 cup of ranch dressing

- 1 cup hot sauce ( I use crystal)

- 1 cup shredded Mozzarella cheese

- 1 tsp celery salt

Directions

1. In sauce pan over medium heat mix; cream cheese, ranch dressing, hot sauce, and mozzarella cheese, and celery salt.  Whisk all ingredients together.. Continue to whisk until smooth.

2. Add shredded chicken and fold together.

3. Place in 350 degree oven and bake for 15-20 minutes

4. Dippers………………

Ranch Crackers….

40 saltine crackers

1/2 butter melted

2 tbsp dry ranch dressing

1. Mix butter and ranch dressing.

2. Place crackers on baking sheet. Brush crackers with butter mixture and bake at 350 degrees for 5-7 minutes.

Old Bay Pita Chips

4 white pitas

olive oil

old bay

1. Using kitchen shears, cut pita into wedges. Separate the pieces of pita.

2. Put the pita into a zip lock bag, and drizzle with olive oil and sprinkle with old bay.

3. Place pita on a baking sheet single layer. Bake at 350 degrees for 6-9 minutes. Keep an eye on them as they brown.

Veggies………….

1. Chop celery and carrots……they will be pseudo healthy…

Try this great dip to replicate one of our favorite game day foods.

Remember…Who Do You Want In Your Kitchen On Game Day??

Jacksonville…….

It would appear that many professional athletes have an entrepreneurial spirit which is often ignited upon retirement. Because playing a professional sport is a much different lifestyle than that of a 9 to 5′er, most athletes aren’t trying to be confined to a cubicle when their playing career ends. This was definitely the case for former Canadian League and Arena Football player Michael Jackson. I was introduced to Micheal by his brother Tito..I am joking it was Stanley Jackson of  Ohio State, the NFL, and CFL. When I met Stan at a dinner I catered, he told me about Michael’s fabulous restaurant in Paterson, New Jersey; appropriately name Jacksonville.

As we talked about my love of cooking, Stan informed me I had to check out his brother’s spot!! So for all of my loyal readers, I have made the tremendous sacrifice of taking a road trip to experience a place that has  live music, comedy (including the likes of Tommy Davidson, David Allen Greer, Kim Coles and Earthquake), yummy drinks, and great food. Please know I did this for all of you  Part of my sacrifice also included my good friend/former teammate Shelly Mitchell-Hollingsworth and her husband Giuffre  joining me  on my visit to Jacksonville…What I won’t do to enlighten my readers…

This restaurant was amazing. When I say a true treasure hidden in Paterson, I mean a real unexpected treat!!!

There is something to be said for an establishment setting a standard and raising the bar for their community. Even though I didn’t do an extensive tour of Paterson, I would say Michael has created an environment that is providing Paterson, as well as New York and the rest of New Jersey, with a unique dining and entertainment experience. It was truly impressive….

So, this is Michael owner of Jacksonville and the Executive Chef..Yes, he is the creator of the delicious dishes you will experience at Jacksonville. We have agreed to a “throw-down” only one can come out on top!!! 

Originally from Paterson, Michael went to Bethune-Cookman College in Daytona,  Florida on a football scholarship. After leaving college, Michael made his way in the CFL. Once his career ended in Ottawa, Michael returned to New Jersey and played Arena League Football for the Red Dogs. After that Michael, like so many others who have played at the professional level, had to question what his next step in life would be. As a math major at Bethune-Cookman, Michael decided he would go to work for Merrill Lynch.  Well…that wasn’t Michael’s calling. He knew working under these terms was not what he wanted for himself. So…after two days..Micheal moved on and did some work in the entertainment industry.  There was a short film entitled “Underground Riders”, video production, and music. All along, Michael owned the space that is Jacksonville. After some high points and low points in entertainment, Michael decided to put his focus on the restaurant.

Our delicious appetizer spread…catfish strips, whiting strips, fried green beans, chicken wings, and sweet potato chips……..FABULOUS

Even though Michael is not a trained chef, he has worked over the years to refine his culinary skill.  As a result, he has now taken on the role of Executive Chef.  From what we sampled, he is doing an excellent job.

An intimate stage set up for the live performances..

Live music with a house band is one of the unique features of Jacksonville. There is a “warmth” at Jacksonville that was comforting to me. As beautiful of a facility as it is, this is not a pretentious environment, but one that is very welcoming.  Perfect for a girls night or a date night!!

What I assume is the VIP area off of the stage…..I would hope this is my seat on my next trip to Jacksonville

A chic wall, with a waterfall  I might add, that divides the front bar from the dining area…

 As Shelly and I walked around, we continued to be impressed with each step. There is a second level also for dining as well as private parties. 

There is a quaint bar as you enter the restaurant…..our girl Shane’ made us a “Moonshine Peach Ice Tea” Again, I can’t say enough about this place..It was delicious

And of course the “Wall of Fame”…Michael has since asked me a frame picture of myself

So I think you can see what a sacrifice this was on my part to put together this blog, but again I do it for you..All jokes aside, this place is truly amazing and I would encourage anyone and everyone to check out Jacksonville.. Attached is their official site for any of the details I didn’t include.

http://jacksonvillelive.net/

Now I must attempt to recreate one of the recipes and this will be tough. All of the food was delicious, but I am going with the catfish strips. My version is a little lighter kind of  ”fish and chip” style.

Catfish Strips with Spicy Dipping Sauce

Ingredients

3 catfish fillets

1 1/2 cup all purpose flour

3/4 cup cornmeal

1 1/2 cans of beer ( yes I used Coors Light)

old bay seasoning

cayenne pepper

salt/pepper

vegetable oil for frying

1. Cut Catfish fillets into strips. Each fillet should produce 7-8

2. Generously season with salt/pepper and allow to sit for 30 minutes.

3. Heat oil in large skillet to 350 degrees over medium heat

4. Prepare batter mix flour, cornmeal, and beer. Whisk until smooth. Add old bay and cayenne to taste. About 3 tbsp of old bay and 1 tbsp of  the cayenne.  I taste my batter.  If you don’t like the heat, go with 1/2 tbsp on the cayenne.

5. To fry…dip fillets in the batter. Allow excess to drip off and place in oil. Fry about 3-4 minutes per side or until golden brown.  Drain on a paper towel and season with salt…

My “cheaters” Spicy Dipping Sauce

1 cup mayonnaise

1/2 cup Sriracha Sauce

Easy but very tasty……….

So take a road trip like me and check out Jacksonville…

Remember…Who Do You Want In Your Kitchen On Game Day!!