Tailgate Fiesta Dip

By Misa Misono

I have a confession to make: I’m not a huge fan of football. Even back in my high school days, in a town where football was king and I went to a school with a great team, I just couldn’t get into it. But I did find a silver lining in the fall months of football—the food. So though I could care less what team was playing or who was on the 50-yard line, I always said yes to the football tailgates and parties.

Unfortunately, football food is generally pretty unhealthy. Tailgate Fiesta Dip, while not as healthy as a snack of carrot sticks, is a welcome break from the spread of deep-fried foods, large hunks of meat, and wings in hot sauce. It incorporates two famous stand-alone dips, guacamole and salsa, into something that truly is more than the sum of its parts. By using pico de gallo, a fresh, chunky and simple version of salsa, you add bright, vibrant flavor. The additions of black beans and fresh cheese make the dip heartier and add texture to create a veritable fiesta in your mouth.

For those of you who are already chips-and-dip junkies, this easy recipe should be a total touchdown. It should also please the palate of those who love Latin flavors. Take this dip to your next party and I guarantee, you’ll win every time.

Shopping notes:
Make sure to buy guacamole made from real avocados –you can find it in vacuum-sealed packages near the bagged salad at the grocery store. I like Holy Guacamole. Find the cheese near the packaged shredded cheeses – it’s usually in a red and white wrapper, stored flat.

Cooking tools:
1 knife
1 cutting board
1 1-quart bowl

Tip: If you’re cooking for a crowd, this recipe is easy to double!

Ingredients:
1 8oz can of plain black beans
1 8oz container of fresh pico de gallo salsa
1 8oz package of fresh or vacuum-sealed guacamole (or 2 fresh avocados, diced)
1/8 cup fresh cilantro
¼ cup Cotija cheese or queso fresco cheese
¼-1 whole fresh jalepeño
Salt and pepper to taste

1 large bag of tortilla chips

DIRECTIONS
Tear off approximately an 1/8 cup (about ¼ of a bunch from the store) of cilantro, throwing out the bottom two-thirds of the stems. Wash and towel-dry. Chop or use a pair of scissors to chop into fine pieces. Set aside.

Pour black beans into strainer and rinse thoroughly with cold water. Move to next step while beans drain.

Cut top off of jalepeño, and cut lengthwise in half. Carve out the seeds and white fibers, discard. Chop finely.

Add beans to 1-quart bowl. Add fresh salsa and guacamole. Mix with a large spoon. Add chopped cilantro and chopped jalepeño. Mix with spoon.

Tear off approximately ¼ cup of cheese and crumble with your hands. Add to dip.

For best results, cover tightly with plastic wrap and let rest in refrigerator for 1 hour. Serve with chips or quesadillas. Stays good for 2 days, though guacamole will start to brown.

SERVES: 6-8 persons snack portions

Durham World Beer Festival - Bottoms up!

If Fuqua Fridays just aren't enough, try Durham's Annual World Beer Festival. This year's festival features more than 300 beers. It is on Saturday, October 4, from 12-4PM and the night session goes from 6-10PM.

For more info, go here

Fast Food: Shredded Tomato Chicken (or Potatoes)

image source: http://www.crock-pot.com/aboutus.aspx

By Misa Misono

In my home, easy meals rule during the week. I often turn to an old-time appliance—the slow cooker—in my never-ending search for new ways to build good meals with minimal effort.

Slow cookers originated in the early 1970s and became widely known in the US under the brand name “Crock-Pot”. A slow cooker is a deep porcelain pot that sits in a metal electrical heating unit. In the early days, they were often decorated with homey (read: tacky) images of domestic life. Slow cookers work by heating the pot to a constant temperature ranging from 200F˚- 300F˚ depending on which setting you choose. All the rage in the 70s and early 80s, perhaps fueled by the American obsession with fondue parties, slow cookers slowly lost popularity and seemed destined for the back of the cupboard by the late 80s.

Fast forward to the 2000s. Slow cookers have made a comeback thanks to the increasingly busy schedules we keep – and an aesthetic design overhaul that makes the slow cooker look, if not sexy, at least not reminiscent of the Brady Bunch kitchen. A useful tool for any would-be cook with too little time, slow cookers have reclaimed their place in the kitchen.

Shredded Tomato Chicken came from my burning desire to have burritos on a weekly basis – no true Californian accepts a burrito consumption rate less than this. I experimented with different ingredients, always eager to come home and taste the results. This particular recipe won me over because of its versatility and is why I recommend making 2 chicken breasts instead of one: this one recipe can feed you for several days.

What can you do with this chicken? Aside from putting it in a burrito, you can make it into sandwiches, add it to soups (even Top Ramen!) or chilies, or just serve it plain over a bowl of rice. If you’re more ambitious, you can use it in enchiladas, soft tacos, or in a mixed green salad with fresh vegetables.

Whichever way you use this chicken, you won’t regret the delicious smell and taste that await you after a long day at school. And if you don’t own a slow cooker, it might be time to become friends with someone who does!

Shopping notes:
Muir Glen canned roasted tomatoes cost a little more, but add more flavor than regular canned tomatoes.

Cooking tools:
1 slow cooker (2-6 quart)

Tip: Not a morning person? Place all the ingredients except the chicken and olive oil in a bowl covered with foil or plastic wrap the night before and add to the slow cooker in the morning before you leave for school.

Vegetarian option: replace chicken with approximately 1.5 lb small potatoes, cut in half and quartered.

Ingredients:
2 chicken breasts
1 24oz can of tomatoes (diced or whole)
2-4 cloves of garlic, depending on garlic preference
1 tablespoon of Italian seasoning, herbes de Provence, parsley, or cumin
2 tablespoons olive oil
Salt and pepper to taste

Optional (highly recommended) add-ins:
1-2 teaspoon(s) chipotle or other mildly spicy chili powder
1 teaspoon hot red chili flakes
1 bay leaf

DIRECTIONS
Pour olive oil in bottom of slow cooker. Place rinsed chicken breasts flat on bottom of the pan. Sprinkle ½ teaspoon salt and ¼ teaspoon pepper on top of chicken. Open can of tomatoes and pour over chicken. If chicken is not fully covered by liquid, add water or chicken broth until the chicken is completely covered with liquid. Place a few of the tomatoes on top of the chicken.

Smash garlic cloves with a knife or your fist and place in pot. Add any of the optional ingredients.

Turn on slow cooker to low setting, place lid on, and leave for 6-9 hours. Thirty minutes to an hour before you plan on eating, take the lid off and gently shred chicken with a pair of tongs or a knife. It should come apart easily; if it doesn’t, you haven’t let it cook long enough.

Salt and pepper to taste. Serve in a burrito, over rice, or on a thick French roll. The next day, the options are endless: add to a soup (even Top Ramen), heat with a can of chili, or serve over salad.

SERVES: 4 persons, or 1-2 person for several meals

Triangle Uncorked - Eat and drink to benefit local charities

For those of you getting to know the area, Triangle Uncorked is an excellent way to dive into the local scene. The event is centered on wine, but there are lots of food vendors that support the event. I was unable to attend last year, but I've heard it's a lot of fun. Email us if you're interested in getting a group together, with "Triangle Uncorked" in the subject line.

For more information, visit the website. It's on Saturday, 9/27 at 6PM. Tickets are $20, and proceeds benefit 2 local charities: The Frankie Lemmon Foundation and Rotary of North Raleigh.

Durham-Chapel Hill, America's Foodiest Small Town

It's exciting to see that the October issue of Bon Appetit named Durham-Chapel Hill "America's Foodiest Small Town."

The article highlights that the food community in this area champions both chefs and local farmers. Get a flavor of the local food scene by attending the 3rd Annual Eastern Triangle Farm Tour next weekend, September 20-21, 1-5pm. Warning: this conflicts with Campout. If you're camping out, don't fret - the Farm Tour will return in 6 months with a tour of Western Triangle farms.

Welcome!

Welcome to the new Culinary Club blog. Look here for the latest articles from the Fuqua Times on food, local food news, restaurant reviews, and more.