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"disqusTitle": "Easy to Make for St. Patrick’s Day: Irish Soda Bread with Currants and Orange Zest",
"title": "Easy to Make for St. Patrick’s Day: Irish Soda Bread with Currants and Orange Zest",
"headTitle": "Our Top 10 Recipes From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_94011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/irish-soda-bread-final.jpg\">\u003cimg class=\"size-full wp-image-94011\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/irish-soda-bread-final.jpg\" alt=\"Irish-American Soda Bread with Currants and Orange Zest. Photo: Wendy Goodfriend\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Irish-American Soda Bread with Currants and Orange Zest. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\" rel=\"noopener\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Back when I worked as a professional baker at \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine\u003c/a> in Rockridge, we made magnificent loaves of Irish soda bread--rich with butter, eggs, sugar, and raisins or even chopped dried apricots--which were quickly snapped up (and truly incredible fresh out of the oven).\u003c/p>\n\u003cp>The version that we made, and that you often see in this country, is more of an American version of the bread, rather than a true representation of what you might actually find in Ireland. Irish soda bread, or “brown soda bread” or “white soda bread,” is traditionally made with only 4 ingredients: flour (white or whole wheat), baking soda (hence the “soda” part of the name), buttermilk, and salt. It is a hearty quick bread--as opposed to a yeasted bread--that was made in cast iron pots and cooked over a fire, eliminating the need for an oven. The whole wheat version was more common, and the white version saved for special occasions. Even more special would be to add an egg to it.\u003c/p>\n\u003cp>Whether you are in America or Ireland, a telltale signature of the loaf is the cross that is cut into the top of the bread before baking. This helps it expand and cook in the thicker middle, but also has religious connotations. The cross part is pretty obvious, but another favorite meaning is that by cutting a cross into the top, it “lets the devil out of the bread.”\u003c/p>\n\u003cp>Nowadays you’ll find all sorts of variations: From the more commonplace raisin-studded or caraway seed-scented loaves to those with dark chocolate chunks, multigrain and seeds, or other dried fruits like apricots, figs, and cherries. Here, many recipes include butter, eggs, and sugar to varying degrees.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is one of my favorites. Dense and moist on the inside, crackly on the outside, and lightly sweet...it is the perfect vehicle for a slathering of Irish butter. Baking it in a cast-iron pan make me think it sort of takes it back to its roots. Plus it just looks really cool.\u003c/p>\n\u003cfigure id=\"attachment_94006\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead.jpg\">\u003cimg class=\"size-full wp-image-94006\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead.jpg\" alt=\"Irish-American Soda Bread with Currants and Orange Zest. Photo: Wendy Goodfriend\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Irish-American Soda Bread with Currants and Orange Zest. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Irish-American Soda Bread with Currants and Orange Zest\u003c/h3>\n\u003cp>\u003cem>Makes 1 large loaf\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb (3 cups) all-purpose flour, plus 1 tbsp\u003c/li>\n\u003cli>5 oz (1 cup) whole wheat flour\u003c/li>\n\u003cli>1/3 cup sugar\u003c/li>\n\u003cli>1 tsp baking soda\u003c/li>\n\u003cli>1 1/2 tsp kosher salt\u003c/li>\n\u003cli>6 tbsp cold unsalted butter, diced\u003c/li>\n\u003cli>2 cups cold buttermilk, shaken\u003c/li>\n\u003cli>1 large egg, lightly beaten\u003c/li>\n\u003cli>\n\u003cli>Finely grated zest of 1 orange\u003c/li>\n\u003cli>1 cup dried currants\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"93995,94019,94015,94017,94014,93996,94016,94001,93999,93997,94000,93998,94024,94018,94005,94002,94004\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Position the rack in the middle and preheat the oven to 375F. Generously butter a 10-inch cast-iron skillet with 2- to 2 1/2-inch-high sides (you can also bake it on a baking sheet, but it will flatten more).\u003c/li>\n\u003cli>In a bowl, whisk together the 3 cups all-purpose flour, wheat flour, sugar, baking soda, and salt. Sprinkle the butter over the top and cut in with a pastry cutter or 2 knives until the mixture looks like coarse breadcrumbs.\u003c/li>\n\u003cli>In another bowl or container, whisk together the buttermilk, egg, and orange zest. Add to the dough, stirring with a wooden spoon just until well incorporated. Combine the currants with the 1 tablespoon of flour and stir into the dough. It will be sticky.\u003c/li>\n\u003cli>Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf into the prepared skillet and cut an \"X\" into the top of the bread with a serrated knife. Bake for 45 minutes to 1 hour, or until a toothpick comes out clean. When you tap the loaf, it will have a hollow sound.\u003c/li>\n\u003cli>Cool on a wire rack for 10 minutes, then remove it from the pan, and let cool on the rack. Serve warm or at room temperature with plenty of salted Irish butter.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_94022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/irish-soda-bread-final-slices2.jpg\">\u003cimg class=\"size-full wp-image-94022\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/irish-soda-bread-final-slices2.jpg\" alt=\"Sliced and buttered Irish-American Soda Bread with Currants and Orange Zest. Photo: Wendy Goodfriend\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced and buttered Irish-American Soda Bread with Currants and Orange Zest. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is one of my favorites. Dense and moist on the inside, crackly on the outside, and lightly sweet...it is the perfect vehicle for a slathering of Irish butter. Baking it in a cast-iron pan make me think it sort of takes it back to its roots. Plus it just looks really cool.\u003c/p>\n\u003cfigure id=\"attachment_94006\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead.jpg\">\u003cimg class=\"size-full wp-image-94006\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead.jpg\" alt=\"Irish-American Soda Bread with Currants and Orange Zest. Photo: Wendy Goodfriend\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Irish-American Soda Bread with Currants and Orange Zest. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Irish-American Soda Bread with Currants and Orange Zest\u003c/h3>\n\u003cp>\u003cem>Makes 1 large loaf\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb (3 cups) all-purpose flour, plus 1 tbsp\u003c/li>\n\u003cli>5 oz (1 cup) whole wheat flour\u003c/li>\n\u003cli>1/3 cup sugar\u003c/li>\n\u003cli>1 tsp baking soda\u003c/li>\n\u003cli>1 1/2 tsp kosher salt\u003c/li>\n\u003cli>6 tbsp cold unsalted butter, diced\u003c/li>\n\u003cli>2 cups cold buttermilk, shaken\u003c/li>\n\u003cli>1 large egg, lightly beaten\u003c/li>\n\u003cli>\n\u003cli>Finely grated zest of 1 orange\u003c/li>\n\u003cli>1 cup dried currants\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Position the rack in the middle and preheat the oven to 375F. Generously butter a 10-inch cast-iron skillet with 2- to 2 1/2-inch-high sides (you can also bake it on a baking sheet, but it will flatten more).\u003c/li>\n\u003cli>In a bowl, whisk together the 3 cups all-purpose flour, wheat flour, sugar, baking soda, and salt. Sprinkle the butter over the top and cut in with a pastry cutter or 2 knives until the mixture looks like coarse breadcrumbs.\u003c/li>\n\u003cli>In another bowl or container, whisk together the buttermilk, egg, and orange zest. Add to the dough, stirring with a wooden spoon just until well incorporated. Combine the currants with the 1 tablespoon of flour and stir into the dough. It will be sticky.\u003c/li>\n\u003cli>Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf into the prepared skillet and cut an \"X\" into the top of the bread with a serrated knife. Bake for 45 minutes to 1 hour, or until a toothpick comes out clean. When you tap the loaf, it will have a hollow sound.\u003c/li>\n\u003cli>Cool on a wire rack for 10 minutes, then remove it from the pan, and let cool on the rack. Serve warm or at room temperature with plenty of salted Irish butter.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_94022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/irish-soda-bread-final-slices2.jpg\">\u003cimg class=\"size-full wp-image-94022\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/irish-soda-bread-final-slices2.jpg\" alt=\"Sliced and buttered Irish-American Soda Bread with Currants and Orange Zest. Photo: Wendy Goodfriend\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced and buttered Irish-American Soda Bread with Currants and Orange Zest. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Valentine's Day Heart-Shaped Chocolate Cookie Strawberry Ice Cream Sandwiches",
"title": "Valentine's Day Heart-Shaped Chocolate Cookie Strawberry Ice Cream Sandwiches",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish2.jpg\">\u003cimg class=\"size-full wp-image-92896\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish2.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>When I was a kid, and the ice cream man’s tinny jingle reverberated throughout the neighborhood, we’d all let out a squeal and scramble to find some change, then bolt out the front door, dinner be damned, in the hopes of tracking him down.\u003c/p>\n\u003cp>If I got lucky, he’d stop on our street, and I would always order an ice cream sandwich. I can still feel the chocolate cookie sticking to my fingers, taste the melty edges of vanilla ice cream with my tongue, and I loved Every. Last. Drop.\u003c/p>\n\u003cp>I hope these sweet heart-shaped treats bring back your childhood memories, or at least make you feel like a kid again. Make them for your loved one, a friend, your kiddos. They will be so happy.\u003c/p>\n\u003cp>(By the way, if strawberry is not your thing, by all means use whatever ice cream you adore! Vanilla, chocolate, pistachio, peanut brittle, salted caramel...the world is your ice cream sandwich.)\u003c/p>\n\u003cfigure id=\"attachment_92893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg\">\u003cimg class=\"size-full wp-image-92893\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Heart-Shaped Ice Cream Sandwiches\u003c/h3>\n\u003cp>\u003cem>Makes 8–9 ice cream sandwiches\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>1 quart of your favorite flavor ice cream, such as strawberry, softened\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Chocolate sugar cookies:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1/2 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>12 tbsp unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>1 tbsp cream cheese\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92919,92913,92914,92907,92915,92911,92910,92905,92902,92903,92897,92912,92909,92889,92888,92891,92892\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line an 11x7-inch pan with plastic wrap. Spread the ice cream into an even 1/2-inch layer and return to the freezer until frozen hard, about 1 hour.\u003c/li>\n\u003cli>To make the cookies, sift together the flour and cocoa powder into the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and salt and mix together. Add the butter and mix until the mixture is crumbly. Add the egg yolk and vanilla and mix until the dough comes together. Scrape down the sides of the bowl and continue to mix.\u003c/li>\n\u003cli>Scrape the dough onto a large piece of plastic wrap and form into a disk. Chill for 30 minutes.\u003c/li>\n\u003cli>Roll out the dough between 2 large pieces of parchment paper to about 1/8-inch thick. Using a heart-shaped cookie cutter (mine was about 3 1/2 inches big), cut out as many shapes as possible. Lay 1 of the parchment pieces on a rimmed baking sheet.\u003c/li>\n\u003cli>Using an offset or other thin metal spatula, transfer the cookies to the prepared baking sheet. Prick the cookies with a fork. Chill in the refrigerator for 15 minutes. Repeat with remaining cookie dough, rerolling the scraps. Place the cookies on a 2nd lined baking sheet, prick with a fork, and chill. You should end up with 16 to 18 cookies total (cut out any leftover dough into small hearts and serve as cookies).\u003c/li>\n\u003cli>While the cookies are chilling, preheat the oven to 350F. Bake the cookies, 1 sheet at a time, until they are firm to the touch, about 8 to 10 minutes. Transfer to a wire rack to cool completely.\u003c/li>\n\u003cli>To make the sandwiches, remove the ice cream from the freezer and pull it out of the pan using the plastic wrap. Set it on a work surface. Using the same heart-shaped cutter that you used to cut out the cookies, cut out 8 to 9 heart-shaped ice cream portions.\u003c/li>\n\u003cli>Sandwich the ice cream between two cookies, pressing the bottom sides of the cookies into the ice cream (be careful not to break the cookies). Wrap each ice cream sandwich with plastic wrap and return to the freezer to freeze until hard.\u003c/li>\n\u003cli>You can make these up to 5 days in advance.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hearts-overhead.jpg\">\u003cimg class=\"size-full wp-image-92918\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hearts-overhead.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Tender dark chocolate cookies press lovingly against sweet strawberry ice cream to make these fun, heart-shaped treats, perfect for Valentine’s Day.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish2.jpg\">\u003cimg class=\"size-full wp-image-92896\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish2.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>When I was a kid, and the ice cream man’s tinny jingle reverberated throughout the neighborhood, we’d all let out a squeal and scramble to find some change, then bolt out the front door, dinner be damned, in the hopes of tracking him down.\u003c/p>\n\u003cp>If I got lucky, he’d stop on our street, and I would always order an ice cream sandwich. I can still feel the chocolate cookie sticking to my fingers, taste the melty edges of vanilla ice cream with my tongue, and I loved Every. Last. Drop.\u003c/p>\n\u003cp>I hope these sweet heart-shaped treats bring back your childhood memories, or at least make you feel like a kid again. Make them for your loved one, a friend, your kiddos. They will be so happy.\u003c/p>\n\u003cp>(By the way, if strawberry is not your thing, by all means use whatever ice cream you adore! Vanilla, chocolate, pistachio, peanut brittle, salted caramel...the world is your ice cream sandwich.)\u003c/p>\n\u003cfigure id=\"attachment_92893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg\">\u003cimg class=\"size-full wp-image-92893\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Heart-Shaped Ice Cream Sandwiches\u003c/h3>\n\u003cp>\u003cem>Makes 8–9 ice cream sandwiches\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>1 quart of your favorite flavor ice cream, such as strawberry, softened\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Chocolate sugar cookies:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1/2 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>12 tbsp unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>1 tbsp cream cheese\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line an 11x7-inch pan with plastic wrap. Spread the ice cream into an even 1/2-inch layer and return to the freezer until frozen hard, about 1 hour.\u003c/li>\n\u003cli>To make the cookies, sift together the flour and cocoa powder into the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and salt and mix together. Add the butter and mix until the mixture is crumbly. Add the egg yolk and vanilla and mix until the dough comes together. Scrape down the sides of the bowl and continue to mix.\u003c/li>\n\u003cli>Scrape the dough onto a large piece of plastic wrap and form into a disk. Chill for 30 minutes.\u003c/li>\n\u003cli>Roll out the dough between 2 large pieces of parchment paper to about 1/8-inch thick. Using a heart-shaped cookie cutter (mine was about 3 1/2 inches big), cut out as many shapes as possible. Lay 1 of the parchment pieces on a rimmed baking sheet.\u003c/li>\n\u003cli>Using an offset or other thin metal spatula, transfer the cookies to the prepared baking sheet. Prick the cookies with a fork. Chill in the refrigerator for 15 minutes. Repeat with remaining cookie dough, rerolling the scraps. Place the cookies on a 2nd lined baking sheet, prick with a fork, and chill. You should end up with 16 to 18 cookies total (cut out any leftover dough into small hearts and serve as cookies).\u003c/li>\n\u003cli>While the cookies are chilling, preheat the oven to 350F. Bake the cookies, 1 sheet at a time, until they are firm to the touch, about 8 to 10 minutes. Transfer to a wire rack to cool completely.\u003c/li>\n\u003cli>To make the sandwiches, remove the ice cream from the freezer and pull it out of the pan using the plastic wrap. Set it on a work surface. Using the same heart-shaped cutter that you used to cut out the cookies, cut out 8 to 9 heart-shaped ice cream portions.\u003c/li>\n\u003cli>Sandwich the ice cream between two cookies, pressing the bottom sides of the cookies into the ice cream (be careful not to break the cookies). Wrap each ice cream sandwich with plastic wrap and return to the freezer to freeze until hard.\u003c/li>\n\u003cli>You can make these up to 5 days in advance.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hearts-overhead.jpg\">\u003cimg class=\"size-full wp-image-92918\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hearts-overhead.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sexy & Sweet Valentine's Day Recipe: Salted Pistachio, Candied Orange, and Dark Chocolate Bark",
"title": "Sexy & Sweet Valentine's Day Recipe: Salted Pistachio, Candied Orange, and Dark Chocolate Bark",
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"content": "\u003cfigure id=\"attachment_92871\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final2.jpg\">\u003cimg class=\"size-full wp-image-92871\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final2.jpg\" alt=\"Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says “I love you” more than candy! Ok that’s a load of crap, but having someone care about you enough to make that candy from scratch? Now that is love.\u003c/p>\n\u003cp>Despite being head-over-heels for my husband, I am not a big fan of Valentine’s Day. I don’t like forced romanticism, big expensive bouquets of roses aren’t really my thing, and don’t even get me started on trying to find a babysitter and go out for a nice dinner on that “lovers-only” evening. I’m totally happy having a quiet dinner that my husband made for me (a dinner in which I did none of the shopping or cooking; ahem, husband, are you reading this?), then snuggling on the couch, nibbling on some dark chocolate bark, and watching a great movie. Perfection!\u003c/p>\n\u003cp>Despite how I, or even you, might feel, this dark chocolate bark is a good way to someone’s heart. Gilded with bits of candied orange, tangy orange peel, and salty-sweet pistachios, it is both gorgeously colorful and irresistibly delicious. You probably won’t be able to stop eating it. (But you really should, at some point.)\u003c/p>\n\u003cp>Once you make it and let it set, break it into pieces then find a memorable way to present it: in a colorful cellophane bag tied with a big ribbon or raffia or in a paper-lined metal tin or box.\u003c/p>\n\u003cp>Have fun trying different combos, such as toasted almonds and mini marshmallows, pecans and chopped dried apricots, or peanuts and ancho chili powder.\u003c/p>\n\u003cfigure id=\"attachment_92873\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final4.jpg\">\u003cimg class=\"size-full wp-image-92873\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final4.jpg\" alt=\"Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Dark Chocolate Bark with Salted Pistachios and Candied Orange\u003c/h3>\n\u003cp>\u003cem>Makes about 2 1/2 lbs bark\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Unsalted butter, for greasing\u003c/li>\n\u003cli>2 lbs good-quality dark chocolate, chopped\u003c/li>\n\u003cli>1 tbsp vegetable shortening\u003c/li>\n\u003cli>Finely grated zest of 1 orange\u003c/li>\n\u003cli>10 oz pistachio meats\u003c/li>\n\u003cli>4–4 1/2 oz finely diced candied orange peel\u003c/li>\n\u003cli>Fleur de sel or other flaked sea salt\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92875,92877,92879,92882,92878,92881,92866,92880\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line a 12x15-inch rimmed baking sheet with parchment paper, then butter the parchment.\u003c/li>\n\u003cli>Place the chopped chocolate, vegetable shortening, and orange zest in a heatproof bowl that will set atop a medium saucepan. Add about 1 inch of water to the saucepan and warm over medium heat just until steaming.\u003c/li>\n\u003cli>Place the bowl of chocolate on top of the saucepan, making sure the bottom of the bowl doesn’t touch the water. Stir just until the mixture is melted and smooth. Remove the bowl from over pan. (Make sure you don’t overheat the chocolate or it might separate.)\u003c/li>\n\u003cli>While the chocolate is melting, in a bowl, stir together the pistachios and candied orange peel. Remove 1 cup and set aside. Pour the remaining pistachio mixture into the melted chocolate and stir to combine.\u003c/li>\n\u003cli>Using a heatproof silicon spatula, scrape the mixture onto the buttered parchment and spread until the mixture covers the baking sheet. Immediately sprinkle with the remaining pistachios and candied orange peel, gently pressing them into chocolate. Sprinkle with a little of the salt.\u003c/li>\n\u003cli>Let the bark stand at cool room temperature until completely firm, about 4 hours, or overnight. Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92869\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final-sheet.jpg\">\u003cimg class=\"size-full wp-image-92869\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final-sheet.jpg\" alt=\"Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92871\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final2.jpg\">\u003cimg class=\"size-full wp-image-92871\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final2.jpg\" alt=\"Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says “I love you” more than candy! Ok that’s a load of crap, but having someone care about you enough to make that candy from scratch? Now that is love.\u003c/p>\n\u003cp>Despite being head-over-heels for my husband, I am not a big fan of Valentine’s Day. I don’t like forced romanticism, big expensive bouquets of roses aren’t really my thing, and don’t even get me started on trying to find a babysitter and go out for a nice dinner on that “lovers-only” evening. I’m totally happy having a quiet dinner that my husband made for me (a dinner in which I did none of the shopping or cooking; ahem, husband, are you reading this?), then snuggling on the couch, nibbling on some dark chocolate bark, and watching a great movie. Perfection!\u003c/p>\n\u003cp>Despite how I, or even you, might feel, this dark chocolate bark is a good way to someone’s heart. Gilded with bits of candied orange, tangy orange peel, and salty-sweet pistachios, it is both gorgeously colorful and irresistibly delicious. You probably won’t be able to stop eating it. (But you really should, at some point.)\u003c/p>\n\u003cp>Once you make it and let it set, break it into pieces then find a memorable way to present it: in a colorful cellophane bag tied with a big ribbon or raffia or in a paper-lined metal tin or box.\u003c/p>\n\u003cp>Have fun trying different combos, such as toasted almonds and mini marshmallows, pecans and chopped dried apricots, or peanuts and ancho chili powder.\u003c/p>\n\u003cfigure id=\"attachment_92873\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final4.jpg\">\u003cimg class=\"size-full wp-image-92873\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final4.jpg\" alt=\"Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Dark Chocolate Bark with Salted Pistachios and Candied Orange\u003c/h3>\n\u003cp>\u003cem>Makes about 2 1/2 lbs bark\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Unsalted butter, for greasing\u003c/li>\n\u003cli>2 lbs good-quality dark chocolate, chopped\u003c/li>\n\u003cli>1 tbsp vegetable shortening\u003c/li>\n\u003cli>Finely grated zest of 1 orange\u003c/li>\n\u003cli>10 oz pistachio meats\u003c/li>\n\u003cli>4–4 1/2 oz finely diced candied orange peel\u003c/li>\n\u003cli>Fleur de sel or other flaked sea salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line a 12x15-inch rimmed baking sheet with parchment paper, then butter the parchment.\u003c/li>\n\u003cli>Place the chopped chocolate, vegetable shortening, and orange zest in a heatproof bowl that will set atop a medium saucepan. Add about 1 inch of water to the saucepan and warm over medium heat just until steaming.\u003c/li>\n\u003cli>Place the bowl of chocolate on top of the saucepan, making sure the bottom of the bowl doesn’t touch the water. Stir just until the mixture is melted and smooth. Remove the bowl from over pan. (Make sure you don’t overheat the chocolate or it might separate.)\u003c/li>\n\u003cli>While the chocolate is melting, in a bowl, stir together the pistachios and candied orange peel. Remove 1 cup and set aside. Pour the remaining pistachio mixture into the melted chocolate and stir to combine.\u003c/li>\n\u003cli>Using a heatproof silicon spatula, scrape the mixture onto the buttered parchment and spread until the mixture covers the baking sheet. Immediately sprinkle with the remaining pistachios and candied orange peel, gently pressing them into chocolate. Sprinkle with a little of the salt.\u003c/li>\n\u003cli>Let the bark stand at cool room temperature until completely firm, about 4 hours, or overnight. Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92869\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final-sheet.jpg\">\u003cimg class=\"size-full wp-image-92869\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final-sheet.jpg\" alt=\"Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"title": "Rock Your Super Bowl Party with These Indulgent Classic Recipes!",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/superbowl-menu.jpg\">\u003cimg class=\"aligncenter size-full wp-image-92526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/superbowl-menu.jpg\" alt=\"Super Bowl Snacks. Photos: Wendy Goodfriend\" width=\"1000\" height=\"666\">\u003c/a>\u003c/p>\n\u003cp>Looking for amazing snacks for the Super Bowl? Rock your party with these indulgent classics (which all go really well with beer!). From smoky-spicy chicken wings and slow-cooker BBQ pulled pork tacos to Tex-Mex chile con queso and over-the-top steak fajita nachos, you can't lose with these recipes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cstrong>Super Bowl Party Food: A Mountain of Grilled Steak Fajita Nachos with Chile con Queso\u003c/strong>\u003c/a>\u003cbr>\nPiled high with tender marinated steak, black beans, and lashings of gooey chile con queso, these nachos will be the star of your Super Bowl party.\u003c/p>\n\u003cfigure id=\"attachment_92438\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cimg class=\"size-full wp-image-92438\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-closeup1.jpg\" alt=\"Grilled Steak Fajita Nachos with Chile con Queso. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cstrong>Grilled Steak Fajita Nachos with Chile con Queso\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cstrong>Cheese Please: Tex-Mex Chile Con Queso Dip For Your Super Bowl Party\u003c/strong>\u003c/a>\u003cbr>\nRich and gooey, this molten cheese dip is studded with tomatoes, chiles, and onions and just waiting for you to plunge your tortilla chip into it.\u003c/p>\n\u003cfigure id=\"attachment_92399\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cimg class=\"size-full wp-image-92399\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-dip1.jpg\" alt=\"Tex-Mex Chile Con Queso Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cstrong>Tex-Mex Chile Con Queso Dip\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cstrong>Bold, Brash, and Succulent: Slow-Cooker BBQ Pulled Pork Tacos for Super Bowl Sunday\u003c/strong>\u003c/a>\u003cbr>\nHere’s a mash-up you won’t want to pass up: Meltingly tender pulled pork with BBQ sauce, stuffed into a warm tortilla, and topped with pickled onions and jalapenos and cooling queso fresco.\u003c/p>\n\u003cfigure id=\"attachment_92366\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cimg class=\"size-full wp-image-92366\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/tacos-closeup.jpg\" alt=\"Slow-Cooker BBQ Pulled Pork Tacos. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cstrong>Slow-Cooker BBQ Pulled Pork Tacos\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cstrong>Super Bowl Snack: Finger-Licking, Crispy Spicy Chipotle Buffalo Wings\u003c/strong>\u003c/a>\u003cbr>\nCrisp-skinned chicken wings are bathed in a vibrant, spicy sauce that’s been highlighted by smoky chipotle chiles. The perfect pair to your ice-cold beer during The Big Game!\u003c/p>\n\u003cfigure id=\"attachment_92481\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cimg class=\"size-full wp-image-92481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/wings-final1.jpg\" alt=\"Finger-Licking, Crispy Spicy Chipotle Buffalo Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cstrong>Finger-Licking, Crispy Spicy Chipotle Buffalo Wings\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beyond Beer:\u003c/strong> Keeping with the Tex-Mex spirit here are a couple of sporty margarita cocktail recipes from \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jerryjamesstone/\">Jerry James Stone\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/roasted-grapefruit-habanero-margarita/\">\u003cstrong>Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/a>\u003cbr>\nInstead of being tart as one would expect from a grapefruit-based drink, this margarita is slightly smokey, crisp, and just a little spicy. It's perfect for winter. It's also perfect for the Big Game as there isn't a food or snack it won't go with.\u003c/p>\n\u003cfigure id=\"attachment_92517\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/grapefruit-habanero-margarita.jpg\">\u003cimg class=\"size-full wp-image-92517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/grapefruit-habanero-margarita.jpg\" alt=\"Roasted Grapefruit & Habanero Margarita. Photo: Jerry James Stone\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/roasted-grapefruit-habanero-margarita/\">\u003cstrong>Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/a>. Photo: Jerry James Stone\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\">\u003cstrong>Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/a>\u003cbr>\nThis little gem comes from one of my many trips to Texas. Austin, Texas to be specific.\u003c/p>\n\u003cfigure id=\"attachment_92520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bulldog-margarita.jpg\">\u003cimg class=\"size-full wp-image-92520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bulldog-margarita.jpg\" alt=\"Frosty Mexican Bulldog Margarita. Photo: Jerry James Stone\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\">\u003cstrong>Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/a>. Photo: Jerry James Stone\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Looking for amazing snacks for the Super Bowl? Rock your party with these indulgent classics (which all go really well with beer!). From smoky-spicy chicken wings and slow-cooker BBQ pulled pork tacos to Tex-Mex chile con queso and over-the-top steak fajita nachos, you can't lose with these recipes.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/superbowl-menu.jpg\">\u003cimg class=\"aligncenter size-full wp-image-92526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/superbowl-menu.jpg\" alt=\"Super Bowl Snacks. Photos: Wendy Goodfriend\" width=\"1000\" height=\"666\">\u003c/a>\u003c/p>\n\u003cp>Looking for amazing snacks for the Super Bowl? Rock your party with these indulgent classics (which all go really well with beer!). From smoky-spicy chicken wings and slow-cooker BBQ pulled pork tacos to Tex-Mex chile con queso and over-the-top steak fajita nachos, you can't lose with these recipes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cstrong>Super Bowl Party Food: A Mountain of Grilled Steak Fajita Nachos with Chile con Queso\u003c/strong>\u003c/a>\u003cbr>\nPiled high with tender marinated steak, black beans, and lashings of gooey chile con queso, these nachos will be the star of your Super Bowl party.\u003c/p>\n\u003cfigure id=\"attachment_92438\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cimg class=\"size-full wp-image-92438\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-closeup1.jpg\" alt=\"Grilled Steak Fajita Nachos with Chile con Queso. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cstrong>Grilled Steak Fajita Nachos with Chile con Queso\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cstrong>Cheese Please: Tex-Mex Chile Con Queso Dip For Your Super Bowl Party\u003c/strong>\u003c/a>\u003cbr>\nRich and gooey, this molten cheese dip is studded with tomatoes, chiles, and onions and just waiting for you to plunge your tortilla chip into it.\u003c/p>\n\u003cfigure id=\"attachment_92399\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cimg class=\"size-full wp-image-92399\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-dip1.jpg\" alt=\"Tex-Mex Chile Con Queso Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cstrong>Tex-Mex Chile Con Queso Dip\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cstrong>Bold, Brash, and Succulent: Slow-Cooker BBQ Pulled Pork Tacos for Super Bowl Sunday\u003c/strong>\u003c/a>\u003cbr>\nHere’s a mash-up you won’t want to pass up: Meltingly tender pulled pork with BBQ sauce, stuffed into a warm tortilla, and topped with pickled onions and jalapenos and cooling queso fresco.\u003c/p>\n\u003cfigure id=\"attachment_92366\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cimg class=\"size-full wp-image-92366\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/tacos-closeup.jpg\" alt=\"Slow-Cooker BBQ Pulled Pork Tacos. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cstrong>Slow-Cooker BBQ Pulled Pork Tacos\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cstrong>Super Bowl Snack: Finger-Licking, Crispy Spicy Chipotle Buffalo Wings\u003c/strong>\u003c/a>\u003cbr>\nCrisp-skinned chicken wings are bathed in a vibrant, spicy sauce that’s been highlighted by smoky chipotle chiles. The perfect pair to your ice-cold beer during The Big Game!\u003c/p>\n\u003cfigure id=\"attachment_92481\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cimg class=\"size-full wp-image-92481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/wings-final1.jpg\" alt=\"Finger-Licking, Crispy Spicy Chipotle Buffalo Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cstrong>Finger-Licking, Crispy Spicy Chipotle Buffalo Wings\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beyond Beer:\u003c/strong> Keeping with the Tex-Mex spirit here are a couple of sporty margarita cocktail recipes from \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jerryjamesstone/\">Jerry James Stone\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/roasted-grapefruit-habanero-margarita/\">\u003cstrong>Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/a>\u003cbr>\nInstead of being tart as one would expect from a grapefruit-based drink, this margarita is slightly smokey, crisp, and just a little spicy. It's perfect for winter. It's also perfect for the Big Game as there isn't a food or snack it won't go with.\u003c/p>\n\u003cfigure id=\"attachment_92517\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/grapefruit-habanero-margarita.jpg\">\u003cimg class=\"size-full wp-image-92517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/grapefruit-habanero-margarita.jpg\" alt=\"Roasted Grapefruit & Habanero Margarita. Photo: Jerry James Stone\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/roasted-grapefruit-habanero-margarita/\">\u003cstrong>Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/a>. Photo: Jerry James Stone\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\">\u003cstrong>Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/a>\u003cbr>\nThis little gem comes from one of my many trips to Texas. Austin, Texas to be specific.\u003c/p>\n\u003cfigure id=\"attachment_92520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bulldog-margarita.jpg\">\u003cimg class=\"size-full wp-image-92520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bulldog-margarita.jpg\" alt=\"Frosty Mexican Bulldog Margarita. Photo: Jerry James Stone\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\">\u003cstrong>Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/a>. Photo: Jerry James Stone\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Super Bowl Snack: Finger-Licking, Crispy Spicy Chipotle Buffalo Wings",
"title": "Super Bowl Snack: Finger-Licking, Crispy Spicy Chipotle Buffalo Wings",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92481\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/wings-final1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/wings-final1.jpg\" alt=\"Finger-Licking, Crispy Spicy Chipotle Buffalo Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92481\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finger-Licking, Crispy Spicy Chipotle Buffalo Wings. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>If you happened to read my \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">last chicken wing post\u003c/a> you’ll know that I’m a chicken wing fan. To me, the perfect wings have a terrific ratio of tender morsels of meat to crispy-chewy skin, lovingly coated in some kind of well-balanced tangy sauce. I also like chewing on bones. And because they are small, they make a great snack, especially when you are kicking back with friends—perhaps watching sports—and drinking plenty of beer (something has to cool down all that spiciness!).\u003c/p>\n\u003cp>This version takes its cue from classic Buffalo wings—vinegar-laced, salty, and extra spicy—but with an added smoky kick from the chipotle chiles. Making your own sauce might seem like a lot of work, but it’s quick, can be made up to 3 days in advance, and is sooooo worth it.\u003c/p>\n\u003cp>Fry and sauce the chicken wings up to 2 hours in advance, and serve these warm or at room temperature.\u003c/p>\n\u003ch3>Recipe: Chipotle Buffalo Wings\u003c/h3>\n\u003cp>\u003cem>Serves 6–8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tbsp canola oil, plus 1 quart for frying\u003c/li>\n\u003cli>1⁄2 yellow onion, finely chopped \u003c/li>\n\u003cli>1 celery stalk, finely chopped\u003c/li>\n\u003cli>4 cloves garlic, finely chopped\u003c/li>\n\u003cli>2 heaping tbsp. minced chipotle chiles in adobo sauce, plus 1–2 tbsp adobo sauce\u003c/li>\n\u003cli>6 tablespoons tomato paste\u003c/li>\n\u003cli>1 tbsp firmly packed light brown sugar\u003c/li>\n\u003cli>3/4 cup lager-style beer\u003c/li>\n\u003cli>3 tbsp medium-spicy hot sauce, such as Frank’s Red Hot, plus more for serving\u003c/li>\n\u003cli>1 tbsp rice vinegar\u003c/li>\n\u003cli>3 lbs medium chicken wings and/or drummettes\u003c/li>\n\u003cli>1 cup rice flour (I used white)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>To serve:\u003c/strong>\n\u003cli>Blue cheese dressing\u003c/li>\n\u003cli>Celery sticks\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92496,92495,92492,92491,92493,92490,92486,92482,92499,92487,92480\"]\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large heavy frying pan over medium-high heat, warm the 1 tbsp of the oil until hot. Add the onion and celery and cook until just beginning to brown, about 5 minutes. Add the garlic, chiles, adobo sauce, tomato paste, and sugar, and cook, stirring for about 2 minutes more. Pour in the beer, hot sauce, and vinegar and stir and scrape up any browned bits on the pan bottom. Set aside until ready to use (the sauce can be cooled to room temperature, transferred to an airtight container, and stored in the fridge for up to 1 week in advance).\u003c/li>\n\u003cli>Rinse the wings in a colander set in the sink and let drain for 15 minutes. Dry the wings well with paper towels. Pour the rice flour into a shallow bowl. Add the wings and toss to evenly coat.\u003c/li>\n\u003cli>Fill a Dutch oven with about 2 inches of oil and heat over medium-high heat until a deep-fry thermometer reads 325F. In batches, fry the wings, knocking off any excess rice flour before adding them to the pot. Fry until golden brown, turning, about 10 minutes. Drain on paper towels.\u003c/li>\n\u003cli>Meanwhile, in a large frying pan over medium-high heat, bring the reserved sauce to a boil and cook for about 1 minute, or until slightly reduced. Add the wings and toss together to coat with the sauce. Transfer to a platter and serve with the blue cheese dressing and celery sticks on the side.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92479\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/wings-final-vertical.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/wings-final-vertical.jpg\" alt=\"Finger-Licking, Crispy Spicy Chipotle Buffalo Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-92479\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finger-Licking, Crispy Spicy Chipotle Buffalo Wings. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Crisp-skinned chicken wings are bathed in a vibrant, spicy sauce that’s been highlighted by smoky chipotle chiles. The perfect pair to your ice-cold beer during The Big Game!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92481\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/wings-final1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/wings-final1.jpg\" alt=\"Finger-Licking, Crispy Spicy Chipotle Buffalo Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92481\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finger-Licking, Crispy Spicy Chipotle Buffalo Wings. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>If you happened to read my \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">last chicken wing post\u003c/a> you’ll know that I’m a chicken wing fan. To me, the perfect wings have a terrific ratio of tender morsels of meat to crispy-chewy skin, lovingly coated in some kind of well-balanced tangy sauce. I also like chewing on bones. And because they are small, they make a great snack, especially when you are kicking back with friends—perhaps watching sports—and drinking plenty of beer (something has to cool down all that spiciness!).\u003c/p>\n\u003cp>This version takes its cue from classic Buffalo wings—vinegar-laced, salty, and extra spicy—but with an added smoky kick from the chipotle chiles. Making your own sauce might seem like a lot of work, but it’s quick, can be made up to 3 days in advance, and is sooooo worth it.\u003c/p>\n\u003cp>Fry and sauce the chicken wings up to 2 hours in advance, and serve these warm or at room temperature.\u003c/p>\n\u003ch3>Recipe: Chipotle Buffalo Wings\u003c/h3>\n\u003cp>\u003cem>Serves 6–8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tbsp canola oil, plus 1 quart for frying\u003c/li>\n\u003cli>1⁄2 yellow onion, finely chopped \u003c/li>\n\u003cli>1 celery stalk, finely chopped\u003c/li>\n\u003cli>4 cloves garlic, finely chopped\u003c/li>\n\u003cli>2 heaping tbsp. minced chipotle chiles in adobo sauce, plus 1–2 tbsp adobo sauce\u003c/li>\n\u003cli>6 tablespoons tomato paste\u003c/li>\n\u003cli>1 tbsp firmly packed light brown sugar\u003c/li>\n\u003cli>3/4 cup lager-style beer\u003c/li>\n\u003cli>3 tbsp medium-spicy hot sauce, such as Frank’s Red Hot, plus more for serving\u003c/li>\n\u003cli>1 tbsp rice vinegar\u003c/li>\n\u003cli>3 lbs medium chicken wings and/or drummettes\u003c/li>\n\u003cli>1 cup rice flour (I used white)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>To serve:\u003c/strong>\n\u003cli>Blue cheese dressing\u003c/li>\n\u003cli>Celery sticks\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large heavy frying pan over medium-high heat, warm the 1 tbsp of the oil until hot. Add the onion and celery and cook until just beginning to brown, about 5 minutes. Add the garlic, chiles, adobo sauce, tomato paste, and sugar, and cook, stirring for about 2 minutes more. Pour in the beer, hot sauce, and vinegar and stir and scrape up any browned bits on the pan bottom. Set aside until ready to use (the sauce can be cooled to room temperature, transferred to an airtight container, and stored in the fridge for up to 1 week in advance).\u003c/li>\n\u003cli>Rinse the wings in a colander set in the sink and let drain for 15 minutes. Dry the wings well with paper towels. Pour the rice flour into a shallow bowl. Add the wings and toss to evenly coat.\u003c/li>\n\u003cli>Fill a Dutch oven with about 2 inches of oil and heat over medium-high heat until a deep-fry thermometer reads 325F. In batches, fry the wings, knocking off any excess rice flour before adding them to the pot. Fry until golden brown, turning, about 10 minutes. Drain on paper towels.\u003c/li>\n\u003cli>Meanwhile, in a large frying pan over medium-high heat, bring the reserved sauce to a boil and cook for about 1 minute, or until slightly reduced. Add the wings and toss together to coat with the sauce. Transfer to a platter and serve with the blue cheese dressing and celery sticks on the side.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92479\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/wings-final-vertical.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/wings-final-vertical.jpg\" alt=\"Finger-Licking, Crispy Spicy Chipotle Buffalo Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-92479\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finger-Licking, Crispy Spicy Chipotle Buffalo Wings. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Super Bowl Party Food: A Mountain of Grilled Steak Fajita Nachos with Chile con Queso",
"title": "Super Bowl Party Food: A Mountain of Grilled Steak Fajita Nachos with Chile con Queso",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92438\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-closeup1.jpg\">\u003cimg class=\"size-full wp-image-92438\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-closeup1.jpg\" alt=\"Grilled Steak Fajita Nachos with Chile con Queso\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Steak Fajita Nachos with Chile con Queso. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I’ll be honest. I’m really not into American football. Probably blasphemous for me to say that right around the Super Bowl. However, in direct opposition to that ire-inspiring statement, I kind of like the Super Bowl itself. Why? Because I love the party. And all the crazy, decadent food that goes along with it. Plus, it’s a great way to give “dry January” the finger and welcome “wet February!”\u003c/p>\n\u003cp>To me, the Super Bowl just isn’t the Super Bowl without a massive tray of over-the-top, gooey-crisp nachos. And a big frothy pint of beer. Oh, and the game on in the background.\u003c/p>\n\u003cp>You can make nachos any one of a zillion ways: from the most basic (melted cheese on chips) to the most decadent (lobster nachos, anyone?). But for me, the best nachos have plenty of beans, meat, two kinds of cheese, and loads of salsa, guacamole, and sour cream. Classic but still over-the-top.\u003c/p>\n\u003cp>This version uses grilled, marinated skirt steak tossed with pan-seared sweet bell peppers and onions. Along with black beans and \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">homemade chile con queso\u003c/a> (plus some shredded Monterey jack to top it all off), and you have yourself a nacho party. Serve the salsa, guacamole, and sour cream on the side, or just load it all on top.\u003c/p>\n\u003cp>For the best results, marinate the steak the night before. Make the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">queso\u003c/a> up to 2 days in advance; just warm it on the stovetop gently before using. Put the nachos together at the last minute and serve directly from the baking sheet.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This makes a ton of nachos, which are great for a party...especially the Super Bowl! But if you want to make less, just halve the recipe.\u003c/p>\n\u003cfigure id=\"attachment_92464\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-tray2.gif\">\u003cimg class=\"size-full wp-image-92464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-tray2.gif\" alt=\"A Mountain of Grilled Steak Fajita Nachos with Chile con Queso. Photo Animation: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Mountain of Grilled Steak Fajita Nachos with Chile con Queso. Photo Animation: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Steak Fajita Nachos\u003c/h3>\n\u003cp>\u003cem>Serves 12 (or more!)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cli>3 garlic cloves, minced\u003c/li>\n\u003cli>2 tsp chili powder\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>1 tsp freshly ground pepper\u003c/li>\n\u003cli>1 1/2 lb skirt or flap steak*, cut into 4-inch lengths*\u003c/li>\n\u003cli>1/2 cup lager beer\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1/2 recipe \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cstrong>chile con queso\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>2 (16 oz) cans black beans, rinsed and well drained\u003c/li>\n\u003cli>1 tbsp olive oil\u003c/li>\n\u003cli>1 large yellow onion, quartered and thinly sliced\u003c/li>\n\u003cli>1 large red bell pepper, quartered, trimmed and seeded, and thinly sliced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 bags (each 14 oz) tortilla chips\u003c/li>\n\u003cli>1 cup shredded Monterey jack cheese\u003c/li>\n\u003cli>1/2 cup your favorite salsa, plus more for serving\u003c/li>\n\u003cli>1/2 cup pickled jalapeño slices\u003c/li>\n\u003cli>1/4 cup finely chopped fresh cilantro leaves\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For serving:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Guacamole\u003c/li>\n\u003cli>Sour cream\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"92439,92449,92447,92474,92442,92444,92446,92443,92451,92454,92455,92456\"]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>To marinate the steak, in a small bowl, whisk together the 2 tbsp olive oil, garlic, chili powder, cumin, salt, and pepper. Spread the paste all over the steak and place in a zippered plastic bag. Pour the beer into the bag and seal the bag. Let the steak stand at room temperature for 30 minutes or refrigerate for up to overnight.\u003c/li>\n\u003cli>Prepare the queso and set aside. Put the beans in a bowl and lightly smash them with a fork.\u003c/li>\n\u003cli>In a large, heavy frying pan over medium-high heat, warm the 1 tbsp oil. Add the onion and bell pepper, and sprinkle with salt. Cook, stirring often, until the onion and pepper are tender, about 10 minutes. Remove from the heat.\u003c/li>\n\u003cli>To cook the steak, let the steak sit at room temperature for 1 hour if refrigerated. Place a large stovetop grill pan (ideally a double burner size) over medium high heat, or prepare a medium-high fire in a charcoal grill or turn on the burners of a gas grill to medium-high. Spray the grill with cooking spray. Remove the steak from the marinade and shake off the excess. Place the steak on the grill and cook, turning once, until nicely browned, 3–4 minutes per side for medium-rare. Transfer the steak to a cutting board and let it rest for 5 minutes. Cut the steak into 2-inch lengths, then across the grain into thin, 1/4-inch strips. Chop the steak into smaller pieces. Stir the steak into the pan with the pepper-onion mixture.\u003c/li>\n\u003cli>To assemble the nachos, preheat the oven to 375F. Line 2 large rimmed baking sheets with foil. Dividing evenly between the baking sheets, layer the chips, sliced steak mixture, and black beans. Working with 1 sheet at a time, bake for 10 minutes until the nachos start to warm. Drizzle with queso and sprinkle with shredded cheese, salsa, and jalapenos. Return to the oven until the cheese is melted and the nachos are warmed through, about 15 minutes longer.\u003c/li>\n\u003cli>Working with 1 sheet at a time, bake until the cheese is melted and the nachos are warmed through, about 25 minutes. Sprinkle with cilantro and serve at once with salsa, guacamole, and sour cream on the side. Repeat with the 2nd tray of nachos.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>*\u003cstrong>Note:\u003c/strong> If you like, use flank steak. Marinate and grill as directed, but slice it thinly then chop it up into bite-sized pieces.\u003c/p>\n\u003cfigure id=\"attachment_92441\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-plated1.jpg\">\u003cimg class=\"size-full wp-image-92441\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-plated1.jpg\" alt=\"Grilled Steak Fajita Nachos with Chile con Queso. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Steak Fajita Nachos with Chile con Queso. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Piled high with tender marinated steak, black beans, and lashings of gooey chile con queso, these nachos will be the star of your Super Bowl party.",
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"headline": "Super Bowl Party Food: A Mountain of Grilled Steak Fajita Nachos with Chile con Queso",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92438\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-closeup1.jpg\">\u003cimg class=\"size-full wp-image-92438\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-closeup1.jpg\" alt=\"Grilled Steak Fajita Nachos with Chile con Queso\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Steak Fajita Nachos with Chile con Queso. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I’ll be honest. I’m really not into American football. Probably blasphemous for me to say that right around the Super Bowl. However, in direct opposition to that ire-inspiring statement, I kind of like the Super Bowl itself. Why? Because I love the party. And all the crazy, decadent food that goes along with it. Plus, it’s a great way to give “dry January” the finger and welcome “wet February!”\u003c/p>\n\u003cp>To me, the Super Bowl just isn’t the Super Bowl without a massive tray of over-the-top, gooey-crisp nachos. And a big frothy pint of beer. Oh, and the game on in the background.\u003c/p>\n\u003cp>You can make nachos any one of a zillion ways: from the most basic (melted cheese on chips) to the most decadent (lobster nachos, anyone?). But for me, the best nachos have plenty of beans, meat, two kinds of cheese, and loads of salsa, guacamole, and sour cream. Classic but still over-the-top.\u003c/p>\n\u003cp>This version uses grilled, marinated skirt steak tossed with pan-seared sweet bell peppers and onions. Along with black beans and \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">homemade chile con queso\u003c/a> (plus some shredded Monterey jack to top it all off), and you have yourself a nacho party. Serve the salsa, guacamole, and sour cream on the side, or just load it all on top.\u003c/p>\n\u003cp>For the best results, marinate the steak the night before. Make the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">queso\u003c/a> up to 2 days in advance; just warm it on the stovetop gently before using. Put the nachos together at the last minute and serve directly from the baking sheet.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This makes a ton of nachos, which are great for a party...especially the Super Bowl! But if you want to make less, just halve the recipe.\u003c/p>\n\u003cfigure id=\"attachment_92464\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-tray2.gif\">\u003cimg class=\"size-full wp-image-92464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-tray2.gif\" alt=\"A Mountain of Grilled Steak Fajita Nachos with Chile con Queso. Photo Animation: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Mountain of Grilled Steak Fajita Nachos with Chile con Queso. Photo Animation: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Steak Fajita Nachos\u003c/h3>\n\u003cp>\u003cem>Serves 12 (or more!)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cli>3 garlic cloves, minced\u003c/li>\n\u003cli>2 tsp chili powder\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>1 tsp freshly ground pepper\u003c/li>\n\u003cli>1 1/2 lb skirt or flap steak*, cut into 4-inch lengths*\u003c/li>\n\u003cli>1/2 cup lager beer\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1/2 recipe \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cstrong>chile con queso\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>2 (16 oz) cans black beans, rinsed and well drained\u003c/li>\n\u003cli>1 tbsp olive oil\u003c/li>\n\u003cli>1 large yellow onion, quartered and thinly sliced\u003c/li>\n\u003cli>1 large red bell pepper, quartered, trimmed and seeded, and thinly sliced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 bags (each 14 oz) tortilla chips\u003c/li>\n\u003cli>1 cup shredded Monterey jack cheese\u003c/li>\n\u003cli>1/2 cup your favorite salsa, plus more for serving\u003c/li>\n\u003cli>1/2 cup pickled jalapeño slices\u003c/li>\n\u003cli>1/4 cup finely chopped fresh cilantro leaves\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For serving:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Guacamole\u003c/li>\n\u003cli>Sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>To marinate the steak, in a small bowl, whisk together the 2 tbsp olive oil, garlic, chili powder, cumin, salt, and pepper. Spread the paste all over the steak and place in a zippered plastic bag. Pour the beer into the bag and seal the bag. Let the steak stand at room temperature for 30 minutes or refrigerate for up to overnight.\u003c/li>\n\u003cli>Prepare the queso and set aside. Put the beans in a bowl and lightly smash them with a fork.\u003c/li>\n\u003cli>In a large, heavy frying pan over medium-high heat, warm the 1 tbsp oil. Add the onion and bell pepper, and sprinkle with salt. Cook, stirring often, until the onion and pepper are tender, about 10 minutes. Remove from the heat.\u003c/li>\n\u003cli>To cook the steak, let the steak sit at room temperature for 1 hour if refrigerated. Place a large stovetop grill pan (ideally a double burner size) over medium high heat, or prepare a medium-high fire in a charcoal grill or turn on the burners of a gas grill to medium-high. Spray the grill with cooking spray. Remove the steak from the marinade and shake off the excess. Place the steak on the grill and cook, turning once, until nicely browned, 3–4 minutes per side for medium-rare. Transfer the steak to a cutting board and let it rest for 5 minutes. Cut the steak into 2-inch lengths, then across the grain into thin, 1/4-inch strips. Chop the steak into smaller pieces. Stir the steak into the pan with the pepper-onion mixture.\u003c/li>\n\u003cli>To assemble the nachos, preheat the oven to 375F. Line 2 large rimmed baking sheets with foil. Dividing evenly between the baking sheets, layer the chips, sliced steak mixture, and black beans. Working with 1 sheet at a time, bake for 10 minutes until the nachos start to warm. Drizzle with queso and sprinkle with shredded cheese, salsa, and jalapenos. Return to the oven until the cheese is melted and the nachos are warmed through, about 15 minutes longer.\u003c/li>\n\u003cli>Working with 1 sheet at a time, bake until the cheese is melted and the nachos are warmed through, about 25 minutes. Sprinkle with cilantro and serve at once with salsa, guacamole, and sour cream on the side. Repeat with the 2nd tray of nachos.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>*\u003cstrong>Note:\u003c/strong> If you like, use flank steak. Marinate and grill as directed, but slice it thinly then chop it up into bite-sized pieces.\u003c/p>\n\u003cfigure id=\"attachment_92441\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-plated1.jpg\">\u003cimg class=\"size-full wp-image-92441\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-plated1.jpg\" alt=\"Grilled Steak Fajita Nachos with Chile con Queso. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Steak Fajita Nachos with Chile con Queso. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cheese Please: Tex-Mex Chile Con Queso Dip For Your Super Bowl Party",
"title": "Cheese Please: Tex-Mex Chile Con Queso Dip For Your Super Bowl Party",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92399\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-dip1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-dip1.jpg\" alt=\"Tex-Mex Chile Con Queso Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92399\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tex-Mex Chile Con Queso Dip. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m was born in Texas, and once you are born in Texas you are always a Texan. No matter that I’ve lived in California for over 20 years, and am coming up on living here for as long as I lived in Texas. I will still always consider myself a Texan.\u003c/p>\n\u003cp>There are many things that I *do not* miss about Texas: the politics, the gun-lovers, the sometimes backwards attitude towards others. But there are also plenty of things I do miss about Texas: the Southern hospitality, swimming at \u003ca href=\"http://en.wikipedia.org/wiki/Barton_Springs_Pool\" target=\"_blank\">Barton Springs\u003c/a> or in the \u003ca href=\"http://en.wikipedia.org/wiki/Lake_Travis\" target=\"_blank\">lake\u003c/a>, big booming thunderstorms, and mostly, the food. \u003c/p>\n\u003cp>I love the food in Texas. I adore Tex-Mex. I crave Texas BBQ. And I wish more restaurants would serve queso and chips as a matter of course. In Texas, a bowl of chile con queso—most commonly known as just “queso”— with tortilla chips is as natural as putting bread and butter on the table. I miss that. So I’m forced to make my own (although \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a> does do an excellent version).\u003c/p>\n\u003cp>Traditionally, queso is stoner food. Made late into the night by melting a block of Velveeta cheese in the microwave and then stirring in a can of \u003ca href=\"http://www.ro-tel.com/\" target=\"_blank\">Rotel\u003c/a> tomatoes with green chiles. I honestly do not have a problem with this (quite likely because I grew up with it). And, well, it’s good!\u003c/p>\n\u003cp>But I thought I’d take this decadent snack one step up the ladder, and make it with real cheese, plus some buttery sautéed onions and jalapenos. Serve this on game day, or anytime you are feeling nostalgic about Texas, and watch it disappear quickly. \u003c/p>\n\u003cfigure id=\"attachment_92400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-overhead.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-overhead.jpg\" alt=\"Tex-Mex Chile Con Queso Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tex-Mex Chile Con Queso Dip. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Chile con Queso\u003c/h3>\n\u003cp>\u003cem>Makes enough for a party! (Or 10–20 friends)\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>1 small yellow onion, finely chopped\u003c/li>\n\u003cli>1–2 small jalapeno(s), minced (seeds removed if you like it less spicy)\u003c/li>\n\u003cli>1/4 cup flour\u003c/li>\n\u003cli>1 1/2 cups whole milk\u003c/li>\n\u003cli>6 cups of shredded mild orange cheddar cheese\u003c/li>\n\u003cli>1 (14.5 ounce) can diced tomatoes, drained\u003c/li>\n\u003cli>2 (4 oz) cans diced green chiles, drained\u003c/li>\n\u003cli>1/2 cup of cilantro, chopped\u003c/li>\n\u003cli>1/2 cup of sour cream\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Chips, for serving\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"92416,92414,92411,92412,92415,92417,92413\"]\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a saucepan over medium heat, melt the butter. Add the onion and jalapeno and cook until the onions are browned and softened, about 10 minutes.\u003c/li>\n\u003cli>Whisk the flour into the butter and let bubble for about 1 minute.\u003c/li>\n\u003cli>Slowly add the milk to the pan, whisking constantly, and simmer until the sauce thickens, about 5 minutes. Stir in the tomatoes, green chiles, and half the cilantro.\u003c/li>\n\u003cli>Turn the heat down to low, and add the cheese slowly, about 1/2 cup at a time, stirring into the sauce until completely melted.\u003c/li>\n\u003cli>When the sauce is smooth, stir in the sour cream. Taste and season with salt and pepper. Serve right away.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Note:\u003c/strong> If the sauce starts to firm up too much, put it back over low heat until melted and smooth.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Variation:\u003c/strong> If you want to get really crazy, stir some cooked, crumbled Mexican chorizo in at the end.\u003c/p>\n\u003cfigure id=\"attachment_92398\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-dip.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-dip.jpg\" alt=\"Tex-Mex Chile Con Queso Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92398\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tex-Mex Chile Con Queso Dip. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Rich and gooey, this molten cheese dip is studded with tomatoes, chiles, and onions and just waiting for you to plunge your tortilla chip into it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92399\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-dip1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-dip1.jpg\" alt=\"Tex-Mex Chile Con Queso Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92399\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tex-Mex Chile Con Queso Dip. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m was born in Texas, and once you are born in Texas you are always a Texan. No matter that I’ve lived in California for over 20 years, and am coming up on living here for as long as I lived in Texas. I will still always consider myself a Texan.\u003c/p>\n\u003cp>There are many things that I *do not* miss about Texas: the politics, the gun-lovers, the sometimes backwards attitude towards others. But there are also plenty of things I do miss about Texas: the Southern hospitality, swimming at \u003ca href=\"http://en.wikipedia.org/wiki/Barton_Springs_Pool\" target=\"_blank\">Barton Springs\u003c/a> or in the \u003ca href=\"http://en.wikipedia.org/wiki/Lake_Travis\" target=\"_blank\">lake\u003c/a>, big booming thunderstorms, and mostly, the food. \u003c/p>\n\u003cp>I love the food in Texas. I adore Tex-Mex. I crave Texas BBQ. And I wish more restaurants would serve queso and chips as a matter of course. In Texas, a bowl of chile con queso—most commonly known as just “queso”— with tortilla chips is as natural as putting bread and butter on the table. I miss that. So I’m forced to make my own (although \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a> does do an excellent version).\u003c/p>\n\u003cp>Traditionally, queso is stoner food. Made late into the night by melting a block of Velveeta cheese in the microwave and then stirring in a can of \u003ca href=\"http://www.ro-tel.com/\" target=\"_blank\">Rotel\u003c/a> tomatoes with green chiles. I honestly do not have a problem with this (quite likely because I grew up with it). And, well, it’s good!\u003c/p>\n\u003cp>But I thought I’d take this decadent snack one step up the ladder, and make it with real cheese, plus some buttery sautéed onions and jalapenos. Serve this on game day, or anytime you are feeling nostalgic about Texas, and watch it disappear quickly. \u003c/p>\n\u003cfigure id=\"attachment_92400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-overhead.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-overhead.jpg\" alt=\"Tex-Mex Chile Con Queso Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tex-Mex Chile Con Queso Dip. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Chile con Queso\u003c/h3>\n\u003cp>\u003cem>Makes enough for a party! (Or 10–20 friends)\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>1 small yellow onion, finely chopped\u003c/li>\n\u003cli>1–2 small jalapeno(s), minced (seeds removed if you like it less spicy)\u003c/li>\n\u003cli>1/4 cup flour\u003c/li>\n\u003cli>1 1/2 cups whole milk\u003c/li>\n\u003cli>6 cups of shredded mild orange cheddar cheese\u003c/li>\n\u003cli>1 (14.5 ounce) can diced tomatoes, drained\u003c/li>\n\u003cli>2 (4 oz) cans diced green chiles, drained\u003c/li>\n\u003cli>1/2 cup of cilantro, chopped\u003c/li>\n\u003cli>1/2 cup of sour cream\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Chips, for serving\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a saucepan over medium heat, melt the butter. Add the onion and jalapeno and cook until the onions are browned and softened, about 10 minutes.\u003c/li>\n\u003cli>Whisk the flour into the butter and let bubble for about 1 minute.\u003c/li>\n\u003cli>Slowly add the milk to the pan, whisking constantly, and simmer until the sauce thickens, about 5 minutes. Stir in the tomatoes, green chiles, and half the cilantro.\u003c/li>\n\u003cli>Turn the heat down to low, and add the cheese slowly, about 1/2 cup at a time, stirring into the sauce until completely melted.\u003c/li>\n\u003cli>When the sauce is smooth, stir in the sour cream. Taste and season with salt and pepper. Serve right away.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Note:\u003c/strong> If the sauce starts to firm up too much, put it back over low heat until melted and smooth.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Variation:\u003c/strong> If you want to get really crazy, stir some cooked, crumbled Mexican chorizo in at the end.\u003c/p>\n\u003cfigure id=\"attachment_92398\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-dip.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-dip.jpg\" alt=\"Tex-Mex Chile Con Queso Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92398\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tex-Mex Chile Con Queso Dip. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bold, Brash, and Succulent: Slow-Cooker BBQ Pulled Pork Tacos for Super Bowl Sunday",
"title": "Bold, Brash, and Succulent: Slow-Cooker BBQ Pulled Pork Tacos for Super Bowl Sunday",
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"content": "\u003cfigure id=\"attachment_92366\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/tacos-closeup.jpg\">\u003cimg class=\"size-full wp-image-92366\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/tacos-closeup.jpg\" alt=\"Slow-Cooker BBQ Pulled Pork Tacos. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slow-Cooker BBQ Pulled Pork Tacos. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Tender, succulent braised pork shoulder is bathed in a homemade BBQ sauce that renders it incredibly flavorful. The sauce comes together quickly, and then the whole mess, pork shoulder plus sauce, is tossed into a slow cooker and left to work its magic for 6 hours. Because this recipe is so hands-off, it means you can start it the night before (or even 1 or 2 days ahead!) and have your braised pork ready well before kickoff.\u003c/p>\n\u003cp>Be sure to use a well-marbled pork shoulder. You need all that fat to ensure that the pork stays nice and tender (plus don’t be concerned that the pork will end up tasting fatty or greasy...much of that will melt out of the pork and can be skimmed off the top). Also, choose your meat wisely; I try to use pasture-raised pork as much as possible. It does cost a little more, but it really is totally worth it.\u003c/p>\n\u003cp>Use this shredded pork to fill corn or flour tortillas for some damn fine tacos, like I’ve done here, or stuff it into soft buns and serve it with some coleslaw. It’s also excellent atop tostadas, or frankly just grab a fork and eat it out of the bowl.\u003c/p>\n\u003cfigure id=\"attachment_92368\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/tacos-finished-overhead.jpg\">\u003cimg class=\"size-full wp-image-92368\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/tacos-finished-overhead.jpg\" alt=\"Slow-Cooker BBQ Pulled Pork Tacos. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slow-Cooker BBQ Pulled Pork Tacos. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Slow-Cooker BBQ Pulled Pork Tacos\u003c/h3>\n\u003cp>\u003cem>Serves 8 to 12\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>For the pork:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 lb boneless pork shoulder, cut into 3-4 equal pieces\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>2 tbsp canola oil\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>1/2 cup low-sodium beef or chicken broth\u003c/li>\n\u003cli>1/2 cup ketchup\u003c/li>\n\u003cli>1/4 cup spicy brown mustard\u003c/li>\n\u003cli>1/4 cup Worcestershire sauce\u003c/li>\n\u003cli>3 tbsp rice vinegar or apple cider vinegar\u003c/li>\n\u003cli>2 tbsp soy sauce or tamari\u003c/li>\n\u003cli>2 tbsp brown sugar\u003c/li>\n\u003cli>1 tbsp chili powder\u003c/li>\n\u003cli>1 teaspoon yellow mustard powder\u003c/li>\n\u003cli>1 teaspoon ground cumin\u003c/li>\n\u003cli>1 teaspoon ground coriander\u003c/li>\n\u003cli>Hot pepper sauce to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For the tacos:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Flour or corn tortillas, warmed\u003c/li>\n\u003cli>Pickled onions\u003c/li>\n\u003cli>Pickled jalapenos\u003c/li>\n\u003cli>Queso fresco\u003c/li>\n\u003cli>Fresh cilantro, torn\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"92358,92359,92362,92357,92361,92354,92363,92356,92355,92360,92365,92371\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>To make the pork, season the pork all over with salt and pepper. In a large frying pan over medium-high heat, warm the oil. Sear the pork on one side without moving until well browned, 3–4 minutes; turn and sear the other side until well browned, 3–4 minutes. Transfer to a slow cooker (do this in batches if you need to).\u003c/li>\n\u003cli>Add the onion to the frying pan, stirring to scrape up any brown bits. Mix together the beef broth, ketchup, mustard, Worcestershire, rice vinegar, soy sauce, brown sugar, dry mustard, chili powder, cumin, and coriander and add it to the pan. Add hot-pepper sauce to taste. Stir to combine. Pour over the pork, turning to coat evenly with the sauce.\u003c/li>\n\u003cli>Cover and cook on the low setting for 6 hours, or until the pork shoulder is very tender. Using a slotted spoon, transfer the pork chunks to a cutting board. Shred the pork into bite-sized pieces, removing and discarding any large pieces of fat.\u003c/li>\n\u003cli>Using a large metal spoon, skim off any fat from the top of the braising liquid. Pour the braising liquid through a \u003ca href=\"http://www.amazon.com/OXO-Good-Grips-4-Cup-Separator/dp/B0002YTGIQ\" target=\"_blank\" rel=\"noopener\">fat separator\u003c/a> or a fine-mesh strainer into a saucepan. Bring the braising liquid to a boil over medium-high heat and boil until syrupy, about 10 minutes.\u003c/li>\n\u003cli>To make tacos, fill tortillas with about 1/4 cup pork, then layer with pickled onions, jalapenos, and sprinkle with cotija and cilantro.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92370\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/tacos-finished1.jpg\">\u003cimg class=\"size-full wp-image-92370\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/tacos-finished1.jpg\" alt=\"Slow-Cooker BBQ Pulled Pork Tacos. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slow-Cooker BBQ Pulled Pork Tacos. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Here’s a mash-up you won’t want to pass up: Meltingly tender pulled pork with BBQ sauce, stuffed into a warm tortilla, and topped with pickled onions and jalapenos and cooling queso fresco.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92366\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/tacos-closeup.jpg\">\u003cimg class=\"size-full wp-image-92366\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/tacos-closeup.jpg\" alt=\"Slow-Cooker BBQ Pulled Pork Tacos. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slow-Cooker BBQ Pulled Pork Tacos. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Tender, succulent braised pork shoulder is bathed in a homemade BBQ sauce that renders it incredibly flavorful. The sauce comes together quickly, and then the whole mess, pork shoulder plus sauce, is tossed into a slow cooker and left to work its magic for 6 hours. Because this recipe is so hands-off, it means you can start it the night before (or even 1 or 2 days ahead!) and have your braised pork ready well before kickoff.\u003c/p>\n\u003cp>Be sure to use a well-marbled pork shoulder. You need all that fat to ensure that the pork stays nice and tender (plus don’t be concerned that the pork will end up tasting fatty or greasy...much of that will melt out of the pork and can be skimmed off the top). Also, choose your meat wisely; I try to use pasture-raised pork as much as possible. It does cost a little more, but it really is totally worth it.\u003c/p>\n\u003cp>Use this shredded pork to fill corn or flour tortillas for some damn fine tacos, like I’ve done here, or stuff it into soft buns and serve it with some coleslaw. It’s also excellent atop tostadas, or frankly just grab a fork and eat it out of the bowl.\u003c/p>\n\u003cfigure id=\"attachment_92368\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/tacos-finished-overhead.jpg\">\u003cimg class=\"size-full wp-image-92368\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/tacos-finished-overhead.jpg\" alt=\"Slow-Cooker BBQ Pulled Pork Tacos. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slow-Cooker BBQ Pulled Pork Tacos. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Slow-Cooker BBQ Pulled Pork Tacos\u003c/h3>\n\u003cp>\u003cem>Serves 8 to 12\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>For the pork:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 lb boneless pork shoulder, cut into 3-4 equal pieces\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>2 tbsp canola oil\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>1/2 cup low-sodium beef or chicken broth\u003c/li>\n\u003cli>1/2 cup ketchup\u003c/li>\n\u003cli>1/4 cup spicy brown mustard\u003c/li>\n\u003cli>1/4 cup Worcestershire sauce\u003c/li>\n\u003cli>3 tbsp rice vinegar or apple cider vinegar\u003c/li>\n\u003cli>2 tbsp soy sauce or tamari\u003c/li>\n\u003cli>2 tbsp brown sugar\u003c/li>\n\u003cli>1 tbsp chili powder\u003c/li>\n\u003cli>1 teaspoon yellow mustard powder\u003c/li>\n\u003cli>1 teaspoon ground cumin\u003c/li>\n\u003cli>1 teaspoon ground coriander\u003c/li>\n\u003cli>Hot pepper sauce to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For the tacos:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Flour or corn tortillas, warmed\u003c/li>\n\u003cli>Pickled onions\u003c/li>\n\u003cli>Pickled jalapenos\u003c/li>\n\u003cli>Queso fresco\u003c/li>\n\u003cli>Fresh cilantro, torn\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>To make the pork, season the pork all over with salt and pepper. In a large frying pan over medium-high heat, warm the oil. Sear the pork on one side without moving until well browned, 3–4 minutes; turn and sear the other side until well browned, 3–4 minutes. Transfer to a slow cooker (do this in batches if you need to).\u003c/li>\n\u003cli>Add the onion to the frying pan, stirring to scrape up any brown bits. Mix together the beef broth, ketchup, mustard, Worcestershire, rice vinegar, soy sauce, brown sugar, dry mustard, chili powder, cumin, and coriander and add it to the pan. Add hot-pepper sauce to taste. Stir to combine. Pour over the pork, turning to coat evenly with the sauce.\u003c/li>\n\u003cli>Cover and cook on the low setting for 6 hours, or until the pork shoulder is very tender. Using a slotted spoon, transfer the pork chunks to a cutting board. Shred the pork into bite-sized pieces, removing and discarding any large pieces of fat.\u003c/li>\n\u003cli>Using a large metal spoon, skim off any fat from the top of the braising liquid. Pour the braising liquid through a \u003ca href=\"http://www.amazon.com/OXO-Good-Grips-4-Cup-Separator/dp/B0002YTGIQ\" target=\"_blank\" rel=\"noopener\">fat separator\u003c/a> or a fine-mesh strainer into a saucepan. Bring the braising liquid to a boil over medium-high heat and boil until syrupy, about 10 minutes.\u003c/li>\n\u003cli>To make tacos, fill tortillas with about 1/4 cup pork, then layer with pickled onions, jalapenos, and sprinkle with cotija and cilantro.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92370\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/tacos-finished1.jpg\">\u003cimg class=\"size-full wp-image-92370\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/tacos-finished1.jpg\" alt=\"Slow-Cooker BBQ Pulled Pork Tacos. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slow-Cooker BBQ Pulled Pork Tacos. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites New Year’s Eve Party Menu: 6 Fabulous Appetizers",
"title": "Bay Area Bites New Year’s Eve Party Menu: 6 Fabulous Appetizers",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/nye-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/nye-collage.jpg\" alt=\"Happy New Year's Eve Menu! Photos: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-91763\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Throwing a New Year’s Eve cocktail party takes gumption, and a slew of terrific appetizers (and cocktail recipes). But don’t let the idea of throwing a NYE party intimidate you! Use this collection of tasty, fully-tested recipes and make all other parties pale in comparison. From light and fresh pea pancakes topped with smoked salmon and chile-spiked shrimp and guacamole tostada bites to ethereal crab hush puppies and earthy mushroom and gruyere mac-and-cheese bites, you will be the hit of the night. And when midnight comes around, toast the evening with salty-sweet Vietnamese fried chicken wings and dark chocolate pudding puffs. Don’t forget the bubbly! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cstrong>New Year’s Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/strong>\u003c/a>\u003cbr>\nSweet, lemony pea-flecked pancakes are the perfect foundation for salty smoked salmon and tangy crème fraiche. Serve these at your next party and everyone will thank you.\u003c/p>\n\u003cfigure id=\"attachment_91566\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91566\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cstrong>Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cstrong>New Year’s Heavenly Puffs: Crab Hush Puppies with Remoulade Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt’s Dungeness crab season and this is one crave-worthy way to make a little bit of sweet crabmeat feed a crowd. \u003c/p>\n\u003cfigure id=\"attachment_91635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cstrong>Crab Hush Puppies with Remoulade\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cstrong>New Year’s Party Appetizer: Mini Wild Mushroom Mac and Cheese Bites\u003c/strong>\u003c/a>\u003cbr>\nServe these savory little nuggets of mac and cheese—embellished with earthy mushrooms and nutty gruyere—at your next gathering. You won’t be disappointed (except by how quickly they disappear).\u003c/p>\n\u003cfigure id=\"attachment_91510\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish5.jpg\" alt=\"Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91510\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cstrong>Wild Mushroom Mac and Cheese Bites\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cstrong>Fast and Simple New Year’s Party Recipe: Chili-Lime Shrimp and Guacamole Tostadas\u003c/strong>\u003c/a>\u003cbr>\nPressed for time and need a quick and easy appetizer for a bunch of last-minute guests? This simple recipe will save you! \u003c/p>\n\u003cfigure id=\"attachment_91599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\" alt=\"Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cstrong>Chili-Lime Shrimp and Guacamole Tostadas\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cstrong>Umami and Tang for New Year’s: Spicy Vietnamese Fried Chicken Wings\u003c/strong>\u003c/a>\u003cbr>\nSalty, tangy, sweet, vinegary, crunchy, and juicy: these chicken wings are the bomb!\u003c/p>\n\u003cfigure id=\"attachment_91659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs1.jpg\" alt=\"Spicy Vietnamese Fried Chicken Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cstrong>Spicy Vietnamese Fried Chicken Wings\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cstrong>New Year’s Party Dessert: The Amazing, Indulgent, Truly Remarkable Mini Chocolate Pudding Puffs\u003c/strong>\u003c/a>\u003cbr>\nJust imagine biting into a mini chocolate cream puff oozing with deep, dark chocolate pudding and then run, don’t walk, to your kitchen to make these decadent treats. \u003c/p>\n\u003cfigure id=\"attachment_91706\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-open1.jpg\" alt=\"Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91706\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cstrong>Mini Chocolate Pudding Puffs\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Throwing a New Year’s Eve cocktail party takes gumption, and a slew of terrific appetizers (and cocktail recipes). But don’t let the idea of throwing a NYE party intimidate you! Use this collection of tasty, fully-tested recipes and make all other parties pale in comparison.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/nye-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/nye-collage.jpg\" alt=\"Happy New Year's Eve Menu! Photos: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-91763\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Throwing a New Year’s Eve cocktail party takes gumption, and a slew of terrific appetizers (and cocktail recipes). But don’t let the idea of throwing a NYE party intimidate you! Use this collection of tasty, fully-tested recipes and make all other parties pale in comparison. From light and fresh pea pancakes topped with smoked salmon and chile-spiked shrimp and guacamole tostada bites to ethereal crab hush puppies and earthy mushroom and gruyere mac-and-cheese bites, you will be the hit of the night. And when midnight comes around, toast the evening with salty-sweet Vietnamese fried chicken wings and dark chocolate pudding puffs. Don’t forget the bubbly! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cstrong>New Year’s Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/strong>\u003c/a>\u003cbr>\nSweet, lemony pea-flecked pancakes are the perfect foundation for salty smoked salmon and tangy crème fraiche. Serve these at your next party and everyone will thank you.\u003c/p>\n\u003cfigure id=\"attachment_91566\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91566\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cstrong>Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cstrong>New Year’s Heavenly Puffs: Crab Hush Puppies with Remoulade Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt’s Dungeness crab season and this is one crave-worthy way to make a little bit of sweet crabmeat feed a crowd. \u003c/p>\n\u003cfigure id=\"attachment_91635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cstrong>Crab Hush Puppies with Remoulade\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cstrong>New Year’s Party Appetizer: Mini Wild Mushroom Mac and Cheese Bites\u003c/strong>\u003c/a>\u003cbr>\nServe these savory little nuggets of mac and cheese—embellished with earthy mushrooms and nutty gruyere—at your next gathering. You won’t be disappointed (except by how quickly they disappear).\u003c/p>\n\u003cfigure id=\"attachment_91510\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish5.jpg\" alt=\"Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91510\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cstrong>Wild Mushroom Mac and Cheese Bites\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cstrong>Fast and Simple New Year’s Party Recipe: Chili-Lime Shrimp and Guacamole Tostadas\u003c/strong>\u003c/a>\u003cbr>\nPressed for time and need a quick and easy appetizer for a bunch of last-minute guests? This simple recipe will save you! \u003c/p>\n\u003cfigure id=\"attachment_91599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\" alt=\"Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cstrong>Chili-Lime Shrimp and Guacamole Tostadas\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cstrong>Umami and Tang for New Year’s: Spicy Vietnamese Fried Chicken Wings\u003c/strong>\u003c/a>\u003cbr>\nSalty, tangy, sweet, vinegary, crunchy, and juicy: these chicken wings are the bomb!\u003c/p>\n\u003cfigure id=\"attachment_91659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs1.jpg\" alt=\"Spicy Vietnamese Fried Chicken Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cstrong>Spicy Vietnamese Fried Chicken Wings\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cstrong>New Year’s Party Dessert: The Amazing, Indulgent, Truly Remarkable Mini Chocolate Pudding Puffs\u003c/strong>\u003c/a>\u003cbr>\nJust imagine biting into a mini chocolate cream puff oozing with deep, dark chocolate pudding and then run, don’t walk, to your kitchen to make these decadent treats. \u003c/p>\n\u003cfigure id=\"attachment_91706\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-open1.jpg\" alt=\"Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91706\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cstrong>Mini Chocolate Pudding Puffs\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "New Year's Party Dessert: The Amazing, Indulgent, Truly Remarkable Mini Chocolate Pudding Puffs",
"title": "New Year's Party Dessert: The Amazing, Indulgent, Truly Remarkable Mini Chocolate Pudding Puffs",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91706\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-open1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-open1.jpg\" alt=\"Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91706\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini Chocolate Pudding Puffs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Double chocolate pudding puffs. Just stop what you are doing and imagine a thin, slightly crisp, tender shell enveloping rich, smooth, creamy homemade chocolate pudding. Really, envision this for a moment. I don’t know about you but my mouth is watering. And if you are an avowed chocolate-lover, you should listen up.\u003c/p>\n\u003cp>These little delectable balls of heaven might seem like a lot of work, but they are not hard and everything--yes, everything--can be made in advance and put together easily at the last minute (or a few hours ahead of time). \u003c/p>\n\u003cp>Made from dough called pâte à choux (little cabbage dough), this light pastry dough is used to make all sorts of goodies: profiteroles, éclairs, crullers, and gougères to name a few. My version uses good-quality cocoa powder (I used natural, not Dutch-process) in place of a little flour in the dough to give it a chocolaty edge. The dough comes together quickly, and then can be piped and baked. \u003c/p>\n\u003cp>Use a piping bag with a round or star tip or just mound the dough into a large zippered plastic bag that you’ve snipped one corner off of and pipe mounds onto the prepared sheet pan. Once in the oven, don’t open the door until at least 20 minutes into baking! The little puffs need that heat to puff up nicely. At this point, you can cool the puffs, then fill and serve, or pop them into a freezer bag and freeze them until you are ready to use them. Just defrost and crisp in the oven at 375F for 5 minutes before filling.\u003c/p>\n\u003cp>The pudding. Oh, the pudding. It’s luscious. Rich. Decadent. And you can either just sit there with a spoon and eat it right out of the saucepan or you can try to contain yourself, let it cool down, and pipe it into the puffs. Either way you will be left with a cup or so extra to do with as you may (the cook’s secret prerogative).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Enjoy, chocolate lovers!\u003c/p>\n\u003cfigure id=\"attachment_91713\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-ingredients.jpg\" alt=\"Ingredients for Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91713\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Mini Chocolate Pudding Puffs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mini Chocolate Pudding Puffs\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 35 to 40 puffs\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cp>\u003cem>For the pudding:\u003c/em>\u003c/p>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/4 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>3 tbsp cornstarch, sifted\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>3 cups whole milk\u003c/li>\n\u003cli>1/3 cup whipping cream\u003c/li>\n\u003cli>6 oz bittersweet chocolate, finely chopped\u003c/li>\n\u003cli>1 1/2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>For the puffs:\u003c/em>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>1/2 cup water\u003c/li>\n\u003cli>6 Tbsp unsalted butter, cut into pieces\u003c/li>\n\u003cli>1 tbsp sugar\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>3/4 cup all-purpose flour\u003c/li>\n\u003cli>4 large eggs\u003c/li>\n\u003cli>1/4 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>1/4 cup confectioners’ sugar, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>\u003cstrong>To make the pudding:\u003c/strong> In a saucepan, whisk together the sugar, cocoa, cornstarch, and salt. Add 1 cup of the milk, whisking until a smooth paste forms. Slowly add the remaining milk and cream and whisk constantly until smooth. Warm the mixture over medium heat, stirring constantly with a whisk or heatproof spatula, until the pudding begins to thicken and bubble, about 6 minutes. Add the chocolate and stir until smooth. Stir in the vanilla. Transfer to a bowl and cover with plastic wrap pressed onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours or, preferably, overnight.\n\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91696,91698,91717,91748,91723,91695,91735,91722,91724\"]\u003c/p>\n\u003cli>\u003cstrong>To make the puffs:\u003c/strong> In a saucepan, combine the milk, water, butter, sugar, and salt. Bring to a full boil over medium-high heat. When the butter melts, remove the pan from the heat, add the flour all at once, and stir vigorously with a wooden spoon until blended. Return the pan to medium heat and continue stirring until the mixture leaves the sides of the pan and forms a ball.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91693,91725,91726\"]\u003c/p>\n\u003cli>\nTransfer the dough to the bowl of a stand mixer fitted with a paddle attachment. Sift the cocoa over the dough and beat on medium speed until well combined. Continue to beat until the bottom of the bowl is lukewarm to the touch, about 4 minutes. Add the eggs one at a time, beating well after each addition. Occasionally scrape down the sides and bottom of the bowl with a rubber spatula. Let the dough rest for 10 minutes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91727,91730,91729,91719\"]\u003c/p>\n\u003cli>Meanwhile, preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper. Transfer the dough to a gallon-sized Ziploc bag and snip off a bottom corner (to create a pastry bag) or use a pastry bag fitted with a plain tip. For each puff, pipe about 1 tbsp paste onto a prepared pan, forming a mound about 1 inch in diameter. Space the mounds at least 2 inches apart. Wet the tip of your finger and smooth out any top curls on the mounds.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91728,91716,91733,91734\"]\u003c/p>\n\u003cli>Bake the puffs for 10 minutes, then reduce the heat to 375°F and continue baking until golden brown, 5–10 minutes longer. Let the pastries cool completely on the pans on wire racks.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91720,91711\"]\u003c/p>\n\u003cli>To serve, fit a pastry bag with a small plain or star tip. Fill the bag with the cooled pudding. Cut a small hole in the bottom of each puff then press the tip of the pastry bag through the hole and fill the puff with pudding. Repeat with the remaining puffs. Arrange the filled puffs on a platter. Dust with confectioners’ sugar and serve.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91721,91715,91699,91700,91732\"]\u003c/p>\n\u003c/ol>\n\u003cfigure id=\"attachment_91703\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-closed2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-closed2.jpg\" alt=\"Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91703\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini Chocolate Pudding Puffs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Just imagine biting into a mini chocolate cream puff oozing with deep, dark chocolate pudding and then run, don’t walk, to your kitchen to make these decadent treats. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91706\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-open1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-open1.jpg\" alt=\"Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91706\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini Chocolate Pudding Puffs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Double chocolate pudding puffs. Just stop what you are doing and imagine a thin, slightly crisp, tender shell enveloping rich, smooth, creamy homemade chocolate pudding. Really, envision this for a moment. I don’t know about you but my mouth is watering. And if you are an avowed chocolate-lover, you should listen up.\u003c/p>\n\u003cp>These little delectable balls of heaven might seem like a lot of work, but they are not hard and everything--yes, everything--can be made in advance and put together easily at the last minute (or a few hours ahead of time). \u003c/p>\n\u003cp>Made from dough called pâte à choux (little cabbage dough), this light pastry dough is used to make all sorts of goodies: profiteroles, éclairs, crullers, and gougères to name a few. My version uses good-quality cocoa powder (I used natural, not Dutch-process) in place of a little flour in the dough to give it a chocolaty edge. The dough comes together quickly, and then can be piped and baked. \u003c/p>\n\u003cp>Use a piping bag with a round or star tip or just mound the dough into a large zippered plastic bag that you’ve snipped one corner off of and pipe mounds onto the prepared sheet pan. Once in the oven, don’t open the door until at least 20 minutes into baking! The little puffs need that heat to puff up nicely. At this point, you can cool the puffs, then fill and serve, or pop them into a freezer bag and freeze them until you are ready to use them. Just defrost and crisp in the oven at 375F for 5 minutes before filling.\u003c/p>\n\u003cp>The pudding. Oh, the pudding. It’s luscious. Rich. Decadent. And you can either just sit there with a spoon and eat it right out of the saucepan or you can try to contain yourself, let it cool down, and pipe it into the puffs. Either way you will be left with a cup or so extra to do with as you may (the cook’s secret prerogative).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Enjoy, chocolate lovers!\u003c/p>\n\u003cfigure id=\"attachment_91713\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-ingredients.jpg\" alt=\"Ingredients for Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91713\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Mini Chocolate Pudding Puffs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mini Chocolate Pudding Puffs\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 35 to 40 puffs\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cp>\u003cem>For the pudding:\u003c/em>\u003c/p>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/4 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>3 tbsp cornstarch, sifted\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>3 cups whole milk\u003c/li>\n\u003cli>1/3 cup whipping cream\u003c/li>\n\u003cli>6 oz bittersweet chocolate, finely chopped\u003c/li>\n\u003cli>1 1/2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>For the puffs:\u003c/em>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>1/2 cup water\u003c/li>\n\u003cli>6 Tbsp unsalted butter, cut into pieces\u003c/li>\n\u003cli>1 tbsp sugar\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>3/4 cup all-purpose flour\u003c/li>\n\u003cli>4 large eggs\u003c/li>\n\u003cli>1/4 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>1/4 cup confectioners’ sugar, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>\u003cstrong>To make the pudding:\u003c/strong> In a saucepan, whisk together the sugar, cocoa, cornstarch, and salt. Add 1 cup of the milk, whisking until a smooth paste forms. Slowly add the remaining milk and cream and whisk constantly until smooth. Warm the mixture over medium heat, stirring constantly with a whisk or heatproof spatula, until the pudding begins to thicken and bubble, about 6 minutes. Add the chocolate and stir until smooth. Stir in the vanilla. Transfer to a bowl and cover with plastic wrap pressed onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours or, preferably, overnight.\n\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>\u003cstrong>To make the puffs:\u003c/strong> In a saucepan, combine the milk, water, butter, sugar, and salt. Bring to a full boil over medium-high heat. When the butter melts, remove the pan from the heat, add the flour all at once, and stir vigorously with a wooden spoon until blended. Return the pan to medium heat and continue stirring until the mixture leaves the sides of the pan and forms a ball.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>\nTransfer the dough to the bowl of a stand mixer fitted with a paddle attachment. Sift the cocoa over the dough and beat on medium speed until well combined. Continue to beat until the bottom of the bowl is lukewarm to the touch, about 4 minutes. Add the eggs one at a time, beating well after each addition. Occasionally scrape down the sides and bottom of the bowl with a rubber spatula. Let the dough rest for 10 minutes.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Meanwhile, preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper. Transfer the dough to a gallon-sized Ziploc bag and snip off a bottom corner (to create a pastry bag) or use a pastry bag fitted with a plain tip. For each puff, pipe about 1 tbsp paste onto a prepared pan, forming a mound about 1 inch in diameter. Space the mounds at least 2 inches apart. Wet the tip of your finger and smooth out any top curls on the mounds.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Bake the puffs for 10 minutes, then reduce the heat to 375°F and continue baking until golden brown, 5–10 minutes longer. Let the pastries cool completely on the pans on wire racks.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>To serve, fit a pastry bag with a small plain or star tip. Fill the bag with the cooled pudding. Cut a small hole in the bottom of each puff then press the tip of the pastry bag through the hole and fill the puff with pudding. Repeat with the remaining puffs. Arrange the filled puffs on a platter. Dust with confectioners’ sugar and serve.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Umami and Tang for New Year's: Spicy Vietnamese Fried Chicken Wings",
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"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs1.jpg\" alt=\"Spicy Vietnamese Fried Chicken Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spicy Vietnamese Fried Chicken Wings. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I'm obsessed with chicken wings. Not the ones slathered in buffalo sauce (but I can see the appeal of those), but any version that is drenched in vinegar, garlic, and/or herbs. I like them crunchy, slight sweet, slightly salty, with plenty of umami and tang.\u003c/p>\n\u003cp>These fit the bill. Inspired by the amazing fish sauce wings made famous by the esteemed \u003ca href=\"http://www.pokpokpdx.com/\" target=\"_blank\">Pok Pok\u003c/a>, I kind of took that idea and ran with it. First I made a big, extra sweet, extra fish saucy, extra garlicky nước chấm sauce (Vietnamese dipping sauce), which I then marinated the wings in, reserving a good portion of the sauce. Nice because you only have to make the marinade/sauce once and it does double duty.\u003c/p>\n\u003cp>Next up, I let the wings bathe in the marinade overnight, then let them drain really well. After a plunge in super-hot oil until they were nice and crispy, I tossed them in a frying pan with the remaining sauce until they were well-coated and super sticky.\u003c/p>\n\u003cp>This dish takes some time and a bit of effort, but the results are well worth it! You can make the marinade and sauce up to 3 days in advance, and make sure to let the wings marinate for a day. \u003c/p>\n\u003cfigure id=\"attachment_91664\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-ingredients.jpg\" alt=\"Ingredients for Spicy Vietnamese Fried Chicken Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Spicy Vietnamese Fried Chicken Wings. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Spicy Vietnamese Fried Chicken Wings\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tbsp canola oil, plus 1 quart for frying\u003c/li>\n\u003cli>10 large cloves garlic, finely chopped (about 1/4 packed cup)\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>2 tbsp rice vinegar\u003c/li>\n\u003cli>1/2 cup fish sauce\u003c/li>\n\u003cli>3 tbsp fresh lime juice\u003c/li>\n\u003cli>1 tsp roasted chile paste\u003c/li>\n\u003cli>2 lbs medium chicken wings and drummettes\u003c/li>\n\u003cli>1 cup rice flour\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For serving:\u003c/strong>\n\u003cli>Shredded mint and cilantro leaves\u003c/li>\n\u003cli>Lime wedges\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a small saucepan over medium heat, warm the oil. Add the garlic and cook, stirring, until lightly golden, about 5 minutes. Add the sugar, vinegar, and 1/4 cup water. Bring gently to a boil, stirring until the sugar dissolves. Remove from the heat and let cool completely. Stir in the fish sauce, lime juice, and chili paste. Refrigerate until chilled, about 30 minutes (or store in an airtight container for up to 3 days).\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91663,91651,91652,91665,91666,91654,91668\"]\u003c/p>\n\u003cli>Put the chicken wings in a shallow baking dish that just holds them in a single layer. Drizzle with 1/2 cup of the chilled marinade/sauce (reserve the remaining in a separate bowl). Toss to coat, then cover with plastic wrap and refrigerate overnight, tossing the wings in the marinade occasionally.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91671,91667\"]\u003c/p>\n\u003cli>When ready to serve, transfer the wings from the baking dish to a colander set in the sink and let drain for 15 minutes. Pour the rice flour into a shallow bowl. Add the wings and toss to evenly coat.\u003c/li>\n\u003cli>Fill a Dutch oven with about 2 inches of oil and heat over medium-high heat until a deep-fry thermometer reads 325F. In batches, fry the wings, knocking off any excess rice flour before adding them to the pot. Fry until golden brown, turning, about 10 minutes. Drain on paper towels.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91661,91653,91662\"]\u003c/p>\n\u003cli>Meanwhile, in a large frying pan over medium-high heat, bring the reserved sauce to a boil and cook for about 1 minute, or until slightly reduced. Add the wings and toss together to coat with the sauce. Transfer to a platter and serve sprinkled with the herbs.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91655,91656,91657\"]\u003c/p>\n\u003c/ol>\n\u003cfigure id=\"attachment_91658\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs.jpg\" alt=\"Serve Spicy Vietnamese Fried Chicken Wings sprinkled with the herbs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91658\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve Spicy Vietnamese Fried Chicken Wings sprinkled with the herbs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs1.jpg\" alt=\"Spicy Vietnamese Fried Chicken Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spicy Vietnamese Fried Chicken Wings. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I'm obsessed with chicken wings. Not the ones slathered in buffalo sauce (but I can see the appeal of those), but any version that is drenched in vinegar, garlic, and/or herbs. I like them crunchy, slight sweet, slightly salty, with plenty of umami and tang.\u003c/p>\n\u003cp>These fit the bill. Inspired by the amazing fish sauce wings made famous by the esteemed \u003ca href=\"http://www.pokpokpdx.com/\" target=\"_blank\">Pok Pok\u003c/a>, I kind of took that idea and ran with it. First I made a big, extra sweet, extra fish saucy, extra garlicky nước chấm sauce (Vietnamese dipping sauce), which I then marinated the wings in, reserving a good portion of the sauce. Nice because you only have to make the marinade/sauce once and it does double duty.\u003c/p>\n\u003cp>Next up, I let the wings bathe in the marinade overnight, then let them drain really well. After a plunge in super-hot oil until they were nice and crispy, I tossed them in a frying pan with the remaining sauce until they were well-coated and super sticky.\u003c/p>\n\u003cp>This dish takes some time and a bit of effort, but the results are well worth it! You can make the marinade and sauce up to 3 days in advance, and make sure to let the wings marinate for a day. \u003c/p>\n\u003cfigure id=\"attachment_91664\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-ingredients.jpg\" alt=\"Ingredients for Spicy Vietnamese Fried Chicken Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Spicy Vietnamese Fried Chicken Wings. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Spicy Vietnamese Fried Chicken Wings\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tbsp canola oil, plus 1 quart for frying\u003c/li>\n\u003cli>10 large cloves garlic, finely chopped (about 1/4 packed cup)\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>2 tbsp rice vinegar\u003c/li>\n\u003cli>1/2 cup fish sauce\u003c/li>\n\u003cli>3 tbsp fresh lime juice\u003c/li>\n\u003cli>1 tsp roasted chile paste\u003c/li>\n\u003cli>2 lbs medium chicken wings and drummettes\u003c/li>\n\u003cli>1 cup rice flour\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For serving:\u003c/strong>\n\u003cli>Shredded mint and cilantro leaves\u003c/li>\n\u003cli>Lime wedges\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a small saucepan over medium heat, warm the oil. Add the garlic and cook, stirring, until lightly golden, about 5 minutes. Add the sugar, vinegar, and 1/4 cup water. Bring gently to a boil, stirring until the sugar dissolves. Remove from the heat and let cool completely. Stir in the fish sauce, lime juice, and chili paste. Refrigerate until chilled, about 30 minutes (or store in an airtight container for up to 3 days).\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Put the chicken wings in a shallow baking dish that just holds them in a single layer. Drizzle with 1/2 cup of the chilled marinade/sauce (reserve the remaining in a separate bowl). Toss to coat, then cover with plastic wrap and refrigerate overnight, tossing the wings in the marinade occasionally.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "New Year's Heavenly Puffs: Crab Hush Puppies with Remoulade Sauce",
"title": "New Year's Heavenly Puffs: Crab Hush Puppies with Remoulade Sauce",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crab Hush Puppies with Remoulade. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>These. Are. Amazing. What are crab hush puppies you ask? Succulent little bite-sized hush puppies stuffed full of sweet Dungeness crab plus fresh herbs, minced bell pepper, and beer-scented, cornmeal-spiked batter. Assuming that you purchase the crabmeat already pulled from the shell, they are also a snap to put together. But you might want to reserve these for your inner circle: they really are that good. (When I was testing them, they went in an instant.)\u003c/p>\n\u003cp>If you are uninitiated with hush puppies--fried rounds of cornmeal batter that are most often served alongside seafood--you are in for a real Southern treat. I grew up on these nuggets, and living on the west coast, where they are virtually unheard of, I truly miss seeing them on menus. Granted, there are numerous heavy, stodgy, overfried and underseasoned versions out there. But when you get a good one...Oh! They are soooooooo good. This version takes that sometimes homely hush puppy to a new level. \u003c/p>\n\u003cp>Served with an easy-to-make tangy remoulade sauce, in true Southern style, these will be a hit at your next gathering, whether it’s New Year’s Eve or anytime during crab season.\u003c/p>\n\u003cp>Don’t let the fact that these are deep-fried put you off. It’s honestly not that hard, and you can fry them up just before guests arrive, then keep them warm in your oven (on a heatproof platter at 200F). Pull them out within an hour though, and watch them disappear.\u003c/p>\n\u003cfigure id=\"attachment_91639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-ingredients1.jpg\" alt=\"Ingredients for Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Crab Hush Puppies with Remoulade. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Crab Hush Puppies with Remoulade\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>For the remoulade:\u003c/strong>\n\u003cli>1 cup mayonnaise\u003c/li>\n\u003cli>2 tbsp Creole or country mustard\u003c/li>\n\u003cli>1 tbsp bread-and-butter pickle juice\u003c/li>\n\u003cli>2 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp hot sauce such as Crystal brand\u003c/li>\n\u003cli>1/2 clove garlic, minced\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For the crab hush puppies:\u003c/strong>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>1/4 cup fine grind cornmeal\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1 tsp sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>2 green onions, minced\u003c/li>\n\u003cli>2 tbsp very finely chopped red bell pepper\u003c/li>\n\u003cli>2 tsp finely chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>2 tsp finely chopped fresh cilantro leaves\u003c/li>\n\u003cli>1 large egg, beaten\u003c/li>\n\u003cli>3/4 cup pilsner-style beer\u003c/li>\n\u003cli>1/2 lb fresh lump crabmeat, picked\u003c/li>\n\u003cli>Vegetable oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>\u003cstrong>To make the remoulade:\u003c/strong> Whisk together all of the ingredients in a bowl. Cover and refrigerate for 1-2 hours to let the flavors meld.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91627,91628\"]\u003c/p>\n\u003cli>\u003cstrong>To make the crab hush puppies:\u003c/strong> In a large bowl, stir together the flour, cornmeal, baking powder, sugar, and salt. In a small bowl, stir together the green onions, bell pepper, parsley, cilantro, egg, and beer. Add the wet ingredients to the dry ingredients and gently stir just until combined. Fold in the crab meat. Let stand 10 minutes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91645,91640,91629,91646,91631\"]\u003c/p>\n\u003cli>In a Dutch oven, pour oil to a depth of about 2 inches and heat to 360°F on a deep-fry thermometer (make sure the oil comes no more than halfway up the side of the pot). Working in batches, drop the batter by the tablespoonful into the hot oil, and fry until golden brown, turning once, about 4 minutes. (Test the first one that comes out to make sure it is cooked through, then use that timing and golden brown color for the remaining.)\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91633,91632,91634\"]\u003c/p>\n\u003cli>Drain on paper towels, then serve at once with remoulade.\u003c/li>\n\u003cfigure id=\"attachment_91636\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl1.jpg\" alt=\"Drain on paper towels, then serve at once with remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drain on paper towels, then serve at once with remoulade\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_91637\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-open.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-open.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crab Hush Puppies with Remoulade. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "It’s Dungeness crab season and this is one crave-worthy way to make a little bit of sweet crabmeat feed a crowd. ",
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"title": "New Year's Heavenly Puffs: Crab Hush Puppies with Remoulade Sauce | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crab Hush Puppies with Remoulade. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>These. Are. Amazing. What are crab hush puppies you ask? Succulent little bite-sized hush puppies stuffed full of sweet Dungeness crab plus fresh herbs, minced bell pepper, and beer-scented, cornmeal-spiked batter. Assuming that you purchase the crabmeat already pulled from the shell, they are also a snap to put together. But you might want to reserve these for your inner circle: they really are that good. (When I was testing them, they went in an instant.)\u003c/p>\n\u003cp>If you are uninitiated with hush puppies--fried rounds of cornmeal batter that are most often served alongside seafood--you are in for a real Southern treat. I grew up on these nuggets, and living on the west coast, where they are virtually unheard of, I truly miss seeing them on menus. Granted, there are numerous heavy, stodgy, overfried and underseasoned versions out there. But when you get a good one...Oh! They are soooooooo good. This version takes that sometimes homely hush puppy to a new level. \u003c/p>\n\u003cp>Served with an easy-to-make tangy remoulade sauce, in true Southern style, these will be a hit at your next gathering, whether it’s New Year’s Eve or anytime during crab season.\u003c/p>\n\u003cp>Don’t let the fact that these are deep-fried put you off. It’s honestly not that hard, and you can fry them up just before guests arrive, then keep them warm in your oven (on a heatproof platter at 200F). Pull them out within an hour though, and watch them disappear.\u003c/p>\n\u003cfigure id=\"attachment_91639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-ingredients1.jpg\" alt=\"Ingredients for Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Crab Hush Puppies with Remoulade. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Crab Hush Puppies with Remoulade\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>For the remoulade:\u003c/strong>\n\u003cli>1 cup mayonnaise\u003c/li>\n\u003cli>2 tbsp Creole or country mustard\u003c/li>\n\u003cli>1 tbsp bread-and-butter pickle juice\u003c/li>\n\u003cli>2 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp hot sauce such as Crystal brand\u003c/li>\n\u003cli>1/2 clove garlic, minced\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For the crab hush puppies:\u003c/strong>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>1/4 cup fine grind cornmeal\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1 tsp sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>2 green onions, minced\u003c/li>\n\u003cli>2 tbsp very finely chopped red bell pepper\u003c/li>\n\u003cli>2 tsp finely chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>2 tsp finely chopped fresh cilantro leaves\u003c/li>\n\u003cli>1 large egg, beaten\u003c/li>\n\u003cli>3/4 cup pilsner-style beer\u003c/li>\n\u003cli>1/2 lb fresh lump crabmeat, picked\u003c/li>\n\u003cli>Vegetable oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>\u003cstrong>To make the remoulade:\u003c/strong> Whisk together all of the ingredients in a bowl. Cover and refrigerate for 1-2 hours to let the flavors meld.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>\u003cstrong>To make the crab hush puppies:\u003c/strong> In a large bowl, stir together the flour, cornmeal, baking powder, sugar, and salt. In a small bowl, stir together the green onions, bell pepper, parsley, cilantro, egg, and beer. Add the wet ingredients to the dry ingredients and gently stir just until combined. Fold in the crab meat. Let stand 10 minutes.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Drain on paper towels, then serve at once with remoulade.\u003c/li>\n\u003cfigure id=\"attachment_91636\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl1.jpg\" alt=\"Drain on paper towels, then serve at once with remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drain on paper towels, then serve at once with remoulade\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_91637\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-open.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-open.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crab Hush Puppies with Remoulade. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
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"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"rss": "https://feeds.megaphone.fm/KQINC2275451163"
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
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