Labor Day, Football Tailgating: Check Out Some New Drinks, Appetizer Cheesy Zucchini No-Fry Fries with Smoked Paprika Dip Sauce

Photo:  Matthew Mead/AP

From Denny:  Ready to try something new for the Labor Day weekend and tailgating season?  Audition it on Labor Day and check out your reviews, and, if all goes well, you have some winners for the tailgating season.  I know.  I know.  The conventional wisdom is that you are not supposed to audition something new on your guests but my crowd likes to review.  Come on; put a little risk into your life!  

I usually cook up standards I know most people enjoy and then introduce a couple of new things for review and comment.  It's a conversation starter and since my friends tend to be as opinionated as myself, well, they enjoy weighing in.  They even make suggestions to kick it up, tone it down or variations that I might not have considered.  Since I value their input it's all done in good fun.  For my guests to take home I also make copies of the new recipes with space for them to make notes while we discuss the food.
 
The first two drinks up for consideration are old standards with new twists:  a Planter's Punch and a Bloody Mary.  The new twist for the Planter's Punch is that it has some added Camus Cognac with the apple cider, apple juice and pineapple juice.  The new twist for the Bloody Mary is the addition of Lucid Absinthe with the spicy bloody mary mix, worchestershire sauce, horseradish, black pepper, celery salt and garlic salt.  These two drinks come from  Niccole Trzaska at The Liberty Bar in New York City.

This appetizer recipe is from Chef Sara Moulton, one of the busiest TV chefs.  Check out this link to her site for online cooking classes, links to her TV shows and awesome easy recipes.  Sara has enjoyed a long career:  a 25-year stint at Gourmet magazine (which had a run from 1941 - 2009), hosted several Food Network shows for a decade, hosts public TV's "Sara's Weeknight Meals" and has written three cookbooks, one of which is "Sara Moulton's Everyday Family Dinners."  Whew! All while raising her own family.  It's no wonder she specializes in quick and easy food.

Sara developed this tasty zucchini fries recipe as a way to use up all those crazy zucchini multiplying in your garden and on the grocer's shelves at the end of summer.  Sara says, "What if I told you there's a way to transform the whole lot of them [zucchini] into a delicious dish resembling french fries, but without all the calories?"  Well, she has my attention.  How about you?  Sara continues, "The secret involves cutting your zucchini into fry-like sticks, then cooking them in a way that delivers that signature crunch but without the deep-frying."

To get that toasted taste and golden color for the breaded zucchini without deep frying, you start by toasting up some panko breadcrumbs in a dry skillet.  Sara also advises to pay attention to which cheese grater you use:  a fine wand-style grater has two-thirds more volume than if you grate the cheese on the fine side of a box grater.  Sara used a wand-style cheese grater that produced 5 Tablespoons of grated cheese in this recipe.  If you use the box grater you will only need 1 1/2 to 2 Tablespoons of grated cheese.  Who knew?

The usual basic breading technique is employed to get the crumb mixture glued to the zucchini sticks:  dip first in flour, then the beaten egg, then the breadcrumbs.  Sara advises that if you skip the flour then the crumbs have a tendency to fall off.  Stick to the recipe and don't deviate on this step.

For entertaining this recipe is a good one because you can stop at the breading stage an hour ahead of time, parking the breaded zucchini on a cookie cooling rack just before dinner or when you want to serve at the party.  The cooling rack keeps air circulating around the zucchini sticks so they don't get soggy.  When you are ready to bake, transfer the zucchini sticks to a rimmed baking sheet and bake for 8 minutes.

The dipping sauce is a kicked up aioli, a garlic mayonnaise.  Sara added extra lemon juice to cut the sweetness of the commercial mayonnaise and some smoked paprika.  Who doesn't love smoked paprika?  It's definitely a standard at our house.  I can get downright cranky if my local grocer is found to have an empty space on that spice shelf.  Of course, the remedy I've used many times, as I am not one to be denied - is to buy regular paprika and mix it in with what's left of the smoked paprika.  It doesn't take but a couple of days for the small amount of smoked paprika to influence and infuse the regular paprika for a lighter smoked taste.  It's also a way to cut the price of smoked paprika if you are on a budget but still want to enjoy.

So, check out some new cocktails for entertaining and a new appetizer twist on the humble but plentiful zucchini!  Be sure to check at the end of the post for links to more recipe posts...

Louisiana Seafood Reusable Shopping Bag

Check out awesome Louisiana eating: oysters, shrimp, crawfish, gumbo, jambalaya

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Romancing The Chocolate: Double Chocolate Zucchini Bread

Photo: King Arthur Flour

Romancing The Chocolate: Double Chocolate Zucchini Bread: From Denny:  Summer time and the zucchini are multiplying like rabbits in our gardens!  Zucchini bread is always welcome just plain but how about "gilding the lily"?  Add some cocoa, chocolate chips and espresso powder to put it over the top.

Quick breads like this recipe are always welcome for the holidays or when you want something special - but not complicated or too demanding of your time and effort.  Like most quick breads this one is an easy recipe to make.  While this delicious bread bakes just sit down, relax and tour through your favorite collected old cookbooks or breeze through some interesting online recipe databases.  Works for me!

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Celebrate Chocolate every day as a holiday!

Design available in 3 color palettes:  additional bedding sizes, t-shirts, blankets, 

pillows, jewelry, stuffed animals, mugs, ornaments, 3 sizes of laptop sleeves, shower curtains

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Recipe: Zucchini Flan

Zucchini Flan

Yield: Serves 4

From: LSU Art Professor Michael Crespo who loves to recreate dishes he enjoyed during his travels.


Ingredients:


3 large shallots

1 small to medium zucchini

2 Tablespoons butter

1 Tablespoon olive oil

Salt

Garam masala or curry powder

6 egg yolks

2 cups half-and-half

6 stems fresh thyme, about 3 inches long

Directions: Preheat oven to 300 degrees F. Halve the shallot bulbs and slice very fine. Halve the zucchini lengthwise and slice into very thin half moons.

Preheat the butter and oil in a small sauté pan over medium heat and add the shallots. Sauté until the shallots begin to brown nicely, 10 to 15 minutes. Add the zucchini and cool until they are cooked through, not soggy. Salt to taste.

Spoon the shallot/zucchini mixture equally into four (6 to 8 oz.) custard cups. Add a TINY pinch of garam masala or curry powder to each (no more than 1/8 teaspoon per cup). Set aside.

Whisk the egg yolks together until well blended. In a saucepan, bring the half-and-half, 1 ½ teaspoons salt and thyme to a boil. Remove from heat immediately. Cover and let stand for 10 minutes. Strain the milk into a bowl or measuring cup and slowly dribble into the egg yolks, whisking all the time. Pour the egg and cream mixture equally into the custard cups.

Place the cups in a baking pan. Add enough hot water to the pan to come within an inch of the tops of the cups. Cover tightly with aluminum foil and bake on the top shelf of the oven for 30 minutes. Remove and check to see if the custards have set. If not, cover again and cook a bit longer.

When done, remove from the hot water and cool to room temperature. To serve, run a small knife around the inside of the cup to loosen the sides. Invert over the serving plate, jiggle slightly and the flans will release from the cups. (If you are nervous about removing from the cups, serve in the cups like puddings.) Flans should be eaten at room temperature and may be prepared ahead of time. Serves 4.

Note: For other recipes visit my other fun blog –
Romancing The Chocolate