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"bio": "Alix Wall appeared in her hometown paper in Riverside, California as “Chef of the Week” when she was 15 years old, and in high school, she founded “The Bon Appetit Club.” After working as a journalist for many years, Alix became a certified natural foods chef from Bauman College in Berkeley. While she cooks part-time healthy, organic meals for busy families, she is also a contributing editor of j. weekly, the Bay Area’s Jewish newspaper, in which she has a monthly food column. Her food writing can also be found on Berkeleyside’s NOSH and in Edible East Bay. In addition to food, she loves writing about how couples met and fell in love, which she does for The San Francisco Chronicle’s Style section and j. weekly. In 2016, she founded The Illuminoshi: The Not-So-Secret Society of Bay Area Jewish Food Professionals. She is also writer/producer for a documentary-in-progress called \u003ca href=\"https://www.lonelychildmovie.com/\">The Lonely Child\u003c/a>. Follow Alix on Twitter \u003ca href=\"https://twitter.com/WallAlix\">@WallAlix\u003c/a>.",
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"disqusTitle": "'This is Your Brain on Food': Cancer-Fighting Cookbook Author Investigates Foods That Help Brain Function",
"title": "'This is Your Brain on Food': Cancer-Fighting Cookbook Author Investigates Foods That Help Brain Function",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000.jpg\" alt=\"The Healthy Mind Cookbook. by Rebecca Katz\" width=\"400\" class=\"aligncenter size-full wp-image-93040\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000-400x538.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000-800x1076.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000-768x1033.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000-320x430.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\u003cp>At first glance, a lentil is just a lentil, right? Looking somewhat like a pebble, a lentil is a cheap source of protein, sure. But how about viewing the legume as a teeny microprocessor for the brain?\u003c/p>\n\u003cp>That’s how \u003ca href=\"http://rebeccakatz.com/\" target=\"_blank\">Rebecca Katz\u003c/a>, author of the newly published \u003ca href=\"http://www.amazon.com/The-Healthy-Mind-Cookbook-Big-Flavor/dp/1607742977\" target=\"_blank\">\u003cem>The Healthy Mind Cookbook\u003c/em>\u003c/a> with co-author Mat Edelson (Ten Speed Press) sees the lowly legume. After talking to Katz, it’s impossible to look at foods like lentils in the same light.\u003c/p>\n\u003cblockquote>\u003cp>“Lentils are teeny little nano-bots that get no respect, yet they are so important for focus and memory and learning,” Katz told Bay Area Bites. “They’re full of B vitamins like folate and B9, which keep our mind sharp and B6, which gives us focus and energy. They’re also a great source of iron and zinc, which is great for memory boosting, and from a culinary perspective, they’re the easiest of legumes to prepare, since you don’t have to soak them. You just rinse and shake them in strainer like maracas.”\u003c/p>\u003c/blockquote>\n\u003cp>Such enthusiasm about the healing properties of food is a given for Katz, author of two cookbooks for cancer patients, \u003ca href=\"http://www.amazon.com/One-Bite-Time-Nourishing-Survivors/dp/1587612194/ref=la_B001JRZ5QC_1_4?s=books&ie=UTF8&qid=1423295060&sr=1-4\" target=\"_blank\">\u003cem>One Bite at a Time\u003c/em>\u003c/a> and \u003ca href=\"http://www.amazon.com/Cancer-Fighting-Kitchen-Nourishing-Big-Flavor-Treatment/dp/1587613441/ref=la_B001JRZ5QC_1_1?s=books&ie=UTF8&qid=1423295015&sr=1-1\" target=\"_blank\">\u003cem>The Cancer Fighting Kitchen\u003c/em>\u003c/a>, as well as her last one, \u003ca href=\"http://www.amazon.com/Longevity-Kitchen-Satisfying-Big-Flavor-Age-Busting/dp/1607742942/ref=la_B001JRZ5QC_1_3?s=books&ie=UTF8&qid=1423295116&sr=1-3\" target=\"_blank\">\u003cem>The Longevity Kitchen\u003c/em>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_93037\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/AUTHOR-PHOTO-Rebecca-Katz.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/AUTHOR-PHOTO-Rebecca-Katz.jpg\" alt=\"Author Rebecca Katz\" width=\"300\" class=\"size-full wp-image-93037\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/AUTHOR-PHOTO-Rebecca-Katz.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/AUTHOR-PHOTO-Rebecca-Katz-400x602.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/AUTHOR-PHOTO-Rebecca-Katz-320x482.jpg 320w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Rebecca Katz\u003c/figcaption>\u003c/figure>\n\u003cp>Katz, who lives in San Rafael, is founding director of the \u003ca href=\"http://www.commonweal.org/program/healing-kitchens-institute/\" target=\"_blank\">Healing Kitchens Institute\u003c/a> at Commonweal in Bolinas, and executive chef of the annual Food as Medicine training program sponsored by \u003ca href=\"http://cmbm.org/\" target=\"_blank\">The Center for Mind-Body Medicine\u003c/a> at Georgetown Medical School. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Already a graduate of New York’s \u003ca href=\"http://www.naturalgourmetinstitute.com/\" target=\"_blank\">Natural Gourmet Institute\u003c/a>, her interest in the healing properties of food began when she was cooking for her father when he was undergoing cancer treatment. She realized there was no guidance as to how to cook for people whose taste buds might be compromised, or might otherwise not feel like eating.\u003c/p>\n\u003cp>While she touched on science about the brain in her last book, she discovered the research in this field is so new, that there was much more to explore, especially in light of the fact that her father died recently of dementia.\u003c/p>\n\u003cp>“It was hard for me, knowing what I know about the world of epigenetics, and that genetics are not necessarily our destiny,” said Katz. “But what am I going to do, knowing what I know, to possibly prevent the same thing from happening to me? Of course, there are no guarantees, but I felt that I couldn’t ignore it.”\u003c/p>\n\u003cp>But in addition to that, there was another reason the brain interested her. “We’re living in a crazy world, where on a day-to-day basis, our brain is being tapped to the max,” she said. “Our brains are being asked to do a lot more than ever before.”\u003c/p>\n\u003cp>While \u003cem>The Healthy Mind Cookbook\u003c/em> is chock-full of healthy yet delicious sounding, mostly gluten-free recipes made from whole foods just as we’ve come to expect from Katz, the introduction offers a lot of the scientific information about how certain foods affect the brain.\u003c/p>\n\u003cp>Some of it may already sound familiar, especially to those of us who take fish oil to ensure we get our Omega-3 fatty acids.\u003c/p>\n\u003cblockquote>\u003cp>“For decades, scientists believed that the adult brain was incapable of adding new brain cells or neurons,” she said. “But now they’ve learned not only that new cells can be produced, but where they’re being produced. The hippocampus is connected with learning, and one thing we can do to supercharge that process is consume Omega-3s.”\u003c/p>\u003c/blockquote>\n\u003cp>Eating a diet high in Omega-3s is like doing “yoga for the brain,” said Katz.\u003c/p>\n\u003cp>Besides taking supplements to get those fatty acids, Katz recommends nuts and seeds, broccoli and citrus. \u003c/p>\n\u003cp>And as if we needed another reason to eat dark leafy greens, Katz had one at the ready: \u003ca href=\"http://en.wikipedia.org/wiki/Methylation\" target=\"_blank\">\u003cstrong>methylation\u003c/strong>\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>“When you have a deficiency in B vitamins, that can break down the methylation pathway, which means you don’t have the proper tools to express or repair DNA, which can manifest in a whole host of mental issues like depression, pediatric cognitive dysfunction, dementia or stroke,” she said.\u003c/p>\u003c/blockquote>\n\u003cp>So if they’re not your favorite vegetable, picture them as Katz does: like “little vacuum cleaners, going in and getting rid of the debris.”\u003c/p>\n\u003cp>And you may want to try eating them in her \u003cstrong>Triple Greens Frittata\u003c/strong> \u003cem>(see recipe below)\u003c/em>, which I tried and found to be an excellent way to get probably more than one serving of greens.\u003c/p>\n\u003cp>Katz also talks about the mind-gut connection, going as far as to call the intestines a “second brain.” By that, she says that if one is stressed out while eating, it can cause digestive problems, which then affects the brain.\u003c/p>\n\u003cp>To prevent that? “Before you eat, take a moment and a few deep breaths,” she said, “It’s as simple as that. Also, everyone should be mindful before they eat, to be able to engage in proper digestion which leads to proper absorption of the vitamins and minerals, meaning they will then get to the brain.”\u003c/p>\n\u003cp>As she did in \u003ca href=\"http://www.amazon.com/gp/product/1607742942/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1944687502&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=1607742977&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1K6T3P06ATP2MWTYY8FE\" target=\"_blank\">\u003cem>The Longevity Kitchen\u003c/em>\u003c/a>, Katz includes a chapter called “The Culinary Pharmacy,” which lists in easily readable form, all of her favorite ingredients and how they boost brain activity. A few of her favorites:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Lentils:\u003c/strong> She’s still pushing the lentils, especially as they appear in her \u003cstrong>Cozy Lentil Soup\u003c/strong> \u003cem>(see recipe below)\u003c/em>, a lentil, kale and squash soup with warming spices (that I already tried and found delicious).\n\u003c/li>\n\u003cli>\n\u003cstrong>Mint and Parsley:\u003c/strong> “It’s like eating oxygen, they’re loaded with this really powerful flavonoid called \u003ca href=\"http://en.wikipedia.org/wiki/Luteolin\" target=\"_blank\">luteolin\u003c/a>, which is linked with improvements in memory and learning skills,” she said. “Plus when you smell mint and parsley, it has this smell, almost like the blinds going up. They boost your alertness.” She says to not think of them only as garnishes.\u003c/li>\n\u003cli>\n\u003cstrong>Pumpkin Seeds:\u003c/strong> Calling them “mini anti-depressants,” Katz says they are loaded with zinc, especially good since there’s a lot of zinc deficiency in a Western diet. “They not only increase memory but they keep depression at bay. They’re a good source of iron and also have what I call the trifecta: zinc, potassium and magnesium, so if you’re having a bad day and your boss is screaming at you, and your kids are screaming at you, or you fall in a mud puddle, you want pumpkin seeds in your pocket, in your desk drawer, or in your purse, because they really are calming.” Katz recommends toasting them, and adding them to salads for extra crunch.\u003c/li>\n\u003cli>\u003cstrong>Avocados:\u003c/strong> A good fat, avocados are high in \u003ca href=\"http://en.wikipedia.org/wiki/Glutathione\" target=\"_blank\">glutathione\u003c/a>, which help improve brain performance, prevent cognitive decline and ward off depression. “They’re one of the healthiest fats out there,” says Katz. “And because they have that fabulous texture, it’s another food that you don’t have to be a culinary genius to know what to do with. Slice it in half, put lemon or lime juice on it and a sprinkling of salt.” Katz also loves it for its versatility; it can go in salads, on sandwiches, be blended for a salad dressing, or turned into a spread. “It’s also a satiating food because it’s a fat,” she says.\u003c/li>\n\u003cli>\u003cstrong>The Cruciferous Family:\u003c/strong> cauliflower, broccoli, Brussels sprouts, cabbage. Katz says, “They are all “fabulous brain foods because they aid in methylation.”\u003c/li>\n\u003cli>\u003cstrong>Cinnamon:\u003c/strong> Not only does this spice help with blood sugar regularization, but it helps with focus and memory. “Cinnamon delivers so much anti-inflammatory benefits and you don’t need a lot, so it’s worth incorporating at least 1/2 teaspoon a day,” she says. Try sprinkling it into your coffee, or on your porridge.\u003c/li>\n\u003cli>\u003cstrong>Chocolate:\u003c/strong> And perhaps to the relief of many, chocolate is on the list, too. “It’s a mood enhancer,” said Katz. “I recommend seventy percent cacao and above, the darker the better, as it’s higher in antioxidants. Let’s face it, you need something sweet in your life and chocolate is definitely on my list.” While Katz often mixes chocolate with fruit for the book’s desserts, she recommends that everyone keep some around, because “everyone needs their mood to be enhanced sometimes.”\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Event:\u003c/strong>\u003cbr>\nRebecca Katz will be speaking about \u003cem>The Healthy Mind Cookbook\u003c/em> at \u003ca href=\"http://www.omnivorebooks.com/events.html\" target=\"_blank\">Omnivore Books\u003c/a> in S.F. Wed, February 11 at 6:30-7:30pm.\u003c/p>\n\u003ch3>Recipes\u003c/h3>\n\u003cp>\u003cem>Recipes reprinted with permission from The Healthy Mind Cookbook by Rebecca Katz, copyright (c) 2015. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography (c) 2015 by Maren Caruso.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_93038\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000.jpg\" alt=\"Cozy Lentil Soup with Delicata Squash. Photo: Maren Caruso\" width=\"400\" class=\"size-full wp-image-93038\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000-800x1068.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000-768x1025.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000-320x427.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cozy Lentil Soup with Delicata Squash. Photo: Maren Caruso\u003c/figcaption>\u003c/figure>\n\u003ch3>Cozy Lentil Soup with Delicata Squash\u003c/h3>\n\u003cp>\u003cem>MAKES 6 SERVINGS • PREP TIME: 20 minutes • COOK TIME: 35 minutes\u003c/em>\u003c/p>\n\u003cp>Silicon Valley has promised us that, someday, little nanobots will act like tiny microprocessors in our brains, helping to make us smarter. I say, Why wait? We already have a teensy food that does that. It’s the lentil, the vegetable kingdom’s version of a Lilliputian flying saucer. Lentils, ounce for ounce, pack an amazing amount of brain boosters, such as iron (essential to the function of myelin, which is involved in quick information gathering). From a culinary viewpoint, it’s a myth that you have to soak lentils overnight; just a quick rinse will do. With a host of spices, cubed delicata squash, and thinly sliced kale, this is my go-to soup when I’m working hard and need to process a lot of information.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1 yellow onion, diced small\u003c/li>\n\u003cli>Sea salt\u003c/li>\n\u003cli>2 carrots, peeled and diced small\u003c/li>\n\u003cli>2 celery stalks, diced small\u003c/li>\n\u003cli>1 medium delicata squash, peeled, seeded, and cut into 1/2-inch cubes\u003c/li>\n\u003cli>1 teaspoon curry powder\u003c/li>\n\u003cli>1/2 teaspoon ground cumin\u003c/li>\n\u003cli>1/2 teaspoon ground turmeric\u003c/li>\n\u003cli>1/4 teaspoon ground coriander\u003c/li>\n\u003cli>1/4 teaspoon ground cinnamon\u003c/li>\n\u003cli>Pinch of red pepper flakes\u003c/li>\n\u003cli>1 cup dried green lentils, rinsed well\u003c/li>\n\u003cli>8 cups store-bought organic vegetable broth\u003c/li>\n\u003cli>1 cup tightly packed, stemmed, and thinly sliced kale\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Heat the olive oil in a Dutch oven or heavy soup pot over medium heat. Add the onion and a pinch of salt and sauté until translucent, about 4 minutes. Add the carrots, celery, delicata squash, and another pinch of salt and sauté until all of the vegetables are just tender, about 5 minutes.\u003c/li>\n\u003cli>Add the curry powder, cumin, turmeric, coriander, cinnamon, 1/4 teaspoon of salt, and red pepper flakes and give a stir. Add the lentils and stir to coat. Pour in 1/2 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the pot, and cook until the liquid is reduced by half. Add the rest of the broth. Increase the heat to high and bring to a boil. Decrease the heat to low, cover, and simmer until the lentils are tender, about 20 to 25 minutes. Taste; you may want to add a pinch of salt. Stir in the kale and cook until it’s tender, about 3 minutes.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>VARIATION:\u003c/strong> Substitute fennel, which is a good digestive aid, for the celery to add more depth to the flavor.\u003c/p>\n\u003cp>\u003cstrong>COOK’S NOTE:\u003c/strong> If you have trouble finding delicata squash, use its cousin, butternut squash.\u003c/p>\n\u003cp>\u003cstrong>PER SERVING:\u003c/strong> Calories: 224; Total Fat: 6 g (1 g saturated, 4 g monoun-saturated); Carbohydrates: 37 g; Protein: 9 g; Fiber: 10 g; Sodium: 329 mg\u003c/p>\n\u003cp>\u003cstrong>STORAGE:\u003c/strong> Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.\u003c/p>\n\u003cfigure id=\"attachment_93039\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000.jpg\" alt=\"Triple Greens Frittata. Photo: Maren Caruso\" width=\"400\" class=\"size-full wp-image-93039\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000-768x1025.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000-320x427.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Triple Greens Frittata. Photo: Maren Caruso\u003c/figcaption>\u003c/figure>\n\u003ch3>Triple Greens Frittata \u003c/h3>\n\u003cp>\u003cem>MAKES 6 SERVINGS • PREP TIME: 15 minutes • COOK TIME: 40 minutes\u003c/em>\u003c/p>\n\u003cp>A frittata is an Italian omelet but, unlike the French version, you don’t have to figure out how to do that funky half-flip with the eggs in the pan. Frittatas bake, and in Italy they’re often eaten at room temperature: they really are a good on-the-go food. The eggs are also a great binder for the greens, which include kale, chard, and spinach. Add some red bell pepper, marjoram, thyme, and feta, and you’ve got a super protein hit for lunch on the go—just the thing to keep your brain working optimally throughout the day.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1/2 cup diced red bell pepper Sea salt\u003c/li>\n\u003cli>2 cloves garlic, minced Pinch of red pepper flakes\u003c/li>\n\u003cli>1 cup tightly packed, finely chopped kale\u003c/li>\n\u003cli>2 cups tightly packed, finely chopped chard\u003c/li>\n\u003cli>2 cups tightly packed, finely chopped spinach\u003c/li>\n\u003cli>Freshly grated nutmeg\u003c/li>\n\u003cli>10 organic eggs\u003c/li>\n\u003cli>2 scallions, minced\u003c/li>\n\u003cli>2 tablespoons chopped fresh marjoram\u003c/li>\n\u003cli>1 tablespoon chopped fresh thyme\u003c/li>\n\u003cli>1/4 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>2 ounces crumbled feta\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F. Lightly oil a 6 by 8-inch baking dish.\u003c/li>\n\u003cli>Heat the oil in a large skillet over medium heat. When it’s shimmering, add the bell pepper and a pinch of salt and sauté for 3 minutes. Add the garlic and red pepper flakes and sauté until fragrant, another 30 seconds or so. Stir in the kale and another pinch of salt and continue to sauté for 5 minutes. Add the chard and spinach, and one more pinch of salt, sautéing until the greens are wilted and tender, about 5 minutes more. Remove from the heat and add a few gratings of nutmeg, stirring to combine.\u003c/li>\n\u003cli>Whisk the eggs, scallions, marjoram, thyme, 1/2 teaspoon of salt, and the pepper together in a large bowl. Lay the cooked greens along the bottom of the prepared dish and top them with the crumbled feta. Pour the egg mixture over and bake until the eggs are just set, 25 to 30 minutes.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>PER SERVING:\u003c/strong> Calories: 169; Total Fat: 12 g (3.5 g saturated, 6.5 g monounsaturated); Carbohydrates: 6.5 g; Protein: 8g; Fiber: 1 g; Sodium: 388 mg\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>STORAGE:\u003c/strong> Store, tightly wrapped, in the refrigerator for up to 2 days.\u003c/p>\n\n",
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"excerpt": "Commonweal's Rebecca Katz is back with another cookbook, this time delving into what foods help keep our brain healthy and functioning in \"The Healthy Mind Cookbook.\"",
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"description": "Commonweal's Rebecca Katz is back with another cookbook, this time delving into what foods help keep our brain healthy and functioning in "The Healthy Mind Cookbook."",
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"headline": "'This is Your Brain on Food': Cancer-Fighting Cookbook Author Investigates Foods That Help Brain Function",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000.jpg\" alt=\"The Healthy Mind Cookbook. by Rebecca Katz\" width=\"400\" class=\"aligncenter size-full wp-image-93040\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000-400x538.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000-800x1076.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000-768x1033.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000-320x430.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\u003cp>At first glance, a lentil is just a lentil, right? Looking somewhat like a pebble, a lentil is a cheap source of protein, sure. But how about viewing the legume as a teeny microprocessor for the brain?\u003c/p>\n\u003cp>That’s how \u003ca href=\"http://rebeccakatz.com/\" target=\"_blank\">Rebecca Katz\u003c/a>, author of the newly published \u003ca href=\"http://www.amazon.com/The-Healthy-Mind-Cookbook-Big-Flavor/dp/1607742977\" target=\"_blank\">\u003cem>The Healthy Mind Cookbook\u003c/em>\u003c/a> with co-author Mat Edelson (Ten Speed Press) sees the lowly legume. After talking to Katz, it’s impossible to look at foods like lentils in the same light.\u003c/p>\n\u003cblockquote>\u003cp>“Lentils are teeny little nano-bots that get no respect, yet they are so important for focus and memory and learning,” Katz told Bay Area Bites. “They’re full of B vitamins like folate and B9, which keep our mind sharp and B6, which gives us focus and energy. They’re also a great source of iron and zinc, which is great for memory boosting, and from a culinary perspective, they’re the easiest of legumes to prepare, since you don’t have to soak them. You just rinse and shake them in strainer like maracas.”\u003c/p>\u003c/blockquote>\n\u003cp>Such enthusiasm about the healing properties of food is a given for Katz, author of two cookbooks for cancer patients, \u003ca href=\"http://www.amazon.com/One-Bite-Time-Nourishing-Survivors/dp/1587612194/ref=la_B001JRZ5QC_1_4?s=books&ie=UTF8&qid=1423295060&sr=1-4\" target=\"_blank\">\u003cem>One Bite at a Time\u003c/em>\u003c/a> and \u003ca href=\"http://www.amazon.com/Cancer-Fighting-Kitchen-Nourishing-Big-Flavor-Treatment/dp/1587613441/ref=la_B001JRZ5QC_1_1?s=books&ie=UTF8&qid=1423295015&sr=1-1\" target=\"_blank\">\u003cem>The Cancer Fighting Kitchen\u003c/em>\u003c/a>, as well as her last one, \u003ca href=\"http://www.amazon.com/Longevity-Kitchen-Satisfying-Big-Flavor-Age-Busting/dp/1607742942/ref=la_B001JRZ5QC_1_3?s=books&ie=UTF8&qid=1423295116&sr=1-3\" target=\"_blank\">\u003cem>The Longevity Kitchen\u003c/em>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_93037\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/AUTHOR-PHOTO-Rebecca-Katz.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/AUTHOR-PHOTO-Rebecca-Katz.jpg\" alt=\"Author Rebecca Katz\" width=\"300\" class=\"size-full wp-image-93037\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/AUTHOR-PHOTO-Rebecca-Katz.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/AUTHOR-PHOTO-Rebecca-Katz-400x602.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/AUTHOR-PHOTO-Rebecca-Katz-320x482.jpg 320w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Rebecca Katz\u003c/figcaption>\u003c/figure>\n\u003cp>Katz, who lives in San Rafael, is founding director of the \u003ca href=\"http://www.commonweal.org/program/healing-kitchens-institute/\" target=\"_blank\">Healing Kitchens Institute\u003c/a> at Commonweal in Bolinas, and executive chef of the annual Food as Medicine training program sponsored by \u003ca href=\"http://cmbm.org/\" target=\"_blank\">The Center for Mind-Body Medicine\u003c/a> at Georgetown Medical School. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Already a graduate of New York’s \u003ca href=\"http://www.naturalgourmetinstitute.com/\" target=\"_blank\">Natural Gourmet Institute\u003c/a>, her interest in the healing properties of food began when she was cooking for her father when he was undergoing cancer treatment. She realized there was no guidance as to how to cook for people whose taste buds might be compromised, or might otherwise not feel like eating.\u003c/p>\n\u003cp>While she touched on science about the brain in her last book, she discovered the research in this field is so new, that there was much more to explore, especially in light of the fact that her father died recently of dementia.\u003c/p>\n\u003cp>“It was hard for me, knowing what I know about the world of epigenetics, and that genetics are not necessarily our destiny,” said Katz. “But what am I going to do, knowing what I know, to possibly prevent the same thing from happening to me? Of course, there are no guarantees, but I felt that I couldn’t ignore it.”\u003c/p>\n\u003cp>But in addition to that, there was another reason the brain interested her. “We’re living in a crazy world, where on a day-to-day basis, our brain is being tapped to the max,” she said. “Our brains are being asked to do a lot more than ever before.”\u003c/p>\n\u003cp>While \u003cem>The Healthy Mind Cookbook\u003c/em> is chock-full of healthy yet delicious sounding, mostly gluten-free recipes made from whole foods just as we’ve come to expect from Katz, the introduction offers a lot of the scientific information about how certain foods affect the brain.\u003c/p>\n\u003cp>Some of it may already sound familiar, especially to those of us who take fish oil to ensure we get our Omega-3 fatty acids.\u003c/p>\n\u003cblockquote>\u003cp>“For decades, scientists believed that the adult brain was incapable of adding new brain cells or neurons,” she said. “But now they’ve learned not only that new cells can be produced, but where they’re being produced. The hippocampus is connected with learning, and one thing we can do to supercharge that process is consume Omega-3s.”\u003c/p>\u003c/blockquote>\n\u003cp>Eating a diet high in Omega-3s is like doing “yoga for the brain,” said Katz.\u003c/p>\n\u003cp>Besides taking supplements to get those fatty acids, Katz recommends nuts and seeds, broccoli and citrus. \u003c/p>\n\u003cp>And as if we needed another reason to eat dark leafy greens, Katz had one at the ready: \u003ca href=\"http://en.wikipedia.org/wiki/Methylation\" target=\"_blank\">\u003cstrong>methylation\u003c/strong>\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>“When you have a deficiency in B vitamins, that can break down the methylation pathway, which means you don’t have the proper tools to express or repair DNA, which can manifest in a whole host of mental issues like depression, pediatric cognitive dysfunction, dementia or stroke,” she said.\u003c/p>\u003c/blockquote>\n\u003cp>So if they’re not your favorite vegetable, picture them as Katz does: like “little vacuum cleaners, going in and getting rid of the debris.”\u003c/p>\n\u003cp>And you may want to try eating them in her \u003cstrong>Triple Greens Frittata\u003c/strong> \u003cem>(see recipe below)\u003c/em>, which I tried and found to be an excellent way to get probably more than one serving of greens.\u003c/p>\n\u003cp>Katz also talks about the mind-gut connection, going as far as to call the intestines a “second brain.” By that, she says that if one is stressed out while eating, it can cause digestive problems, which then affects the brain.\u003c/p>\n\u003cp>To prevent that? “Before you eat, take a moment and a few deep breaths,” she said, “It’s as simple as that. Also, everyone should be mindful before they eat, to be able to engage in proper digestion which leads to proper absorption of the vitamins and minerals, meaning they will then get to the brain.”\u003c/p>\n\u003cp>As she did in \u003ca href=\"http://www.amazon.com/gp/product/1607742942/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1944687502&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=1607742977&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1K6T3P06ATP2MWTYY8FE\" target=\"_blank\">\u003cem>The Longevity Kitchen\u003c/em>\u003c/a>, Katz includes a chapter called “The Culinary Pharmacy,” which lists in easily readable form, all of her favorite ingredients and how they boost brain activity. A few of her favorites:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Lentils:\u003c/strong> She’s still pushing the lentils, especially as they appear in her \u003cstrong>Cozy Lentil Soup\u003c/strong> \u003cem>(see recipe below)\u003c/em>, a lentil, kale and squash soup with warming spices (that I already tried and found delicious).\n\u003c/li>\n\u003cli>\n\u003cstrong>Mint and Parsley:\u003c/strong> “It’s like eating oxygen, they’re loaded with this really powerful flavonoid called \u003ca href=\"http://en.wikipedia.org/wiki/Luteolin\" target=\"_blank\">luteolin\u003c/a>, which is linked with improvements in memory and learning skills,” she said. “Plus when you smell mint and parsley, it has this smell, almost like the blinds going up. They boost your alertness.” She says to not think of them only as garnishes.\u003c/li>\n\u003cli>\n\u003cstrong>Pumpkin Seeds:\u003c/strong> Calling them “mini anti-depressants,” Katz says they are loaded with zinc, especially good since there’s a lot of zinc deficiency in a Western diet. “They not only increase memory but they keep depression at bay. They’re a good source of iron and also have what I call the trifecta: zinc, potassium and magnesium, so if you’re having a bad day and your boss is screaming at you, and your kids are screaming at you, or you fall in a mud puddle, you want pumpkin seeds in your pocket, in your desk drawer, or in your purse, because they really are calming.” Katz recommends toasting them, and adding them to salads for extra crunch.\u003c/li>\n\u003cli>\u003cstrong>Avocados:\u003c/strong> A good fat, avocados are high in \u003ca href=\"http://en.wikipedia.org/wiki/Glutathione\" target=\"_blank\">glutathione\u003c/a>, which help improve brain performance, prevent cognitive decline and ward off depression. “They’re one of the healthiest fats out there,” says Katz. “And because they have that fabulous texture, it’s another food that you don’t have to be a culinary genius to know what to do with. Slice it in half, put lemon or lime juice on it and a sprinkling of salt.” Katz also loves it for its versatility; it can go in salads, on sandwiches, be blended for a salad dressing, or turned into a spread. “It’s also a satiating food because it’s a fat,” she says.\u003c/li>\n\u003cli>\u003cstrong>The Cruciferous Family:\u003c/strong> cauliflower, broccoli, Brussels sprouts, cabbage. Katz says, “They are all “fabulous brain foods because they aid in methylation.”\u003c/li>\n\u003cli>\u003cstrong>Cinnamon:\u003c/strong> Not only does this spice help with blood sugar regularization, but it helps with focus and memory. “Cinnamon delivers so much anti-inflammatory benefits and you don’t need a lot, so it’s worth incorporating at least 1/2 teaspoon a day,” she says. Try sprinkling it into your coffee, or on your porridge.\u003c/li>\n\u003cli>\u003cstrong>Chocolate:\u003c/strong> And perhaps to the relief of many, chocolate is on the list, too. “It’s a mood enhancer,” said Katz. “I recommend seventy percent cacao and above, the darker the better, as it’s higher in antioxidants. Let’s face it, you need something sweet in your life and chocolate is definitely on my list.” While Katz often mixes chocolate with fruit for the book’s desserts, she recommends that everyone keep some around, because “everyone needs their mood to be enhanced sometimes.”\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Event:\u003c/strong>\u003cbr>\nRebecca Katz will be speaking about \u003cem>The Healthy Mind Cookbook\u003c/em> at \u003ca href=\"http://www.omnivorebooks.com/events.html\" target=\"_blank\">Omnivore Books\u003c/a> in S.F. Wed, February 11 at 6:30-7:30pm.\u003c/p>\n\u003ch3>Recipes\u003c/h3>\n\u003cp>\u003cem>Recipes reprinted with permission from The Healthy Mind Cookbook by Rebecca Katz, copyright (c) 2015. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography (c) 2015 by Maren Caruso.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_93038\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000.jpg\" alt=\"Cozy Lentil Soup with Delicata Squash. Photo: Maren Caruso\" width=\"400\" class=\"size-full wp-image-93038\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000-800x1068.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000-768x1025.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000-320x427.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cozy Lentil Soup with Delicata Squash. Photo: Maren Caruso\u003c/figcaption>\u003c/figure>\n\u003ch3>Cozy Lentil Soup with Delicata Squash\u003c/h3>\n\u003cp>\u003cem>MAKES 6 SERVINGS • PREP TIME: 20 minutes • COOK TIME: 35 minutes\u003c/em>\u003c/p>\n\u003cp>Silicon Valley has promised us that, someday, little nanobots will act like tiny microprocessors in our brains, helping to make us smarter. I say, Why wait? We already have a teensy food that does that. It’s the lentil, the vegetable kingdom’s version of a Lilliputian flying saucer. Lentils, ounce for ounce, pack an amazing amount of brain boosters, such as iron (essential to the function of myelin, which is involved in quick information gathering). From a culinary viewpoint, it’s a myth that you have to soak lentils overnight; just a quick rinse will do. With a host of spices, cubed delicata squash, and thinly sliced kale, this is my go-to soup when I’m working hard and need to process a lot of information.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1 yellow onion, diced small\u003c/li>\n\u003cli>Sea salt\u003c/li>\n\u003cli>2 carrots, peeled and diced small\u003c/li>\n\u003cli>2 celery stalks, diced small\u003c/li>\n\u003cli>1 medium delicata squash, peeled, seeded, and cut into 1/2-inch cubes\u003c/li>\n\u003cli>1 teaspoon curry powder\u003c/li>\n\u003cli>1/2 teaspoon ground cumin\u003c/li>\n\u003cli>1/2 teaspoon ground turmeric\u003c/li>\n\u003cli>1/4 teaspoon ground coriander\u003c/li>\n\u003cli>1/4 teaspoon ground cinnamon\u003c/li>\n\u003cli>Pinch of red pepper flakes\u003c/li>\n\u003cli>1 cup dried green lentils, rinsed well\u003c/li>\n\u003cli>8 cups store-bought organic vegetable broth\u003c/li>\n\u003cli>1 cup tightly packed, stemmed, and thinly sliced kale\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Heat the olive oil in a Dutch oven or heavy soup pot over medium heat. Add the onion and a pinch of salt and sauté until translucent, about 4 minutes. Add the carrots, celery, delicata squash, and another pinch of salt and sauté until all of the vegetables are just tender, about 5 minutes.\u003c/li>\n\u003cli>Add the curry powder, cumin, turmeric, coriander, cinnamon, 1/4 teaspoon of salt, and red pepper flakes and give a stir. Add the lentils and stir to coat. Pour in 1/2 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the pot, and cook until the liquid is reduced by half. Add the rest of the broth. Increase the heat to high and bring to a boil. Decrease the heat to low, cover, and simmer until the lentils are tender, about 20 to 25 minutes. Taste; you may want to add a pinch of salt. Stir in the kale and cook until it’s tender, about 3 minutes.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>VARIATION:\u003c/strong> Substitute fennel, which is a good digestive aid, for the celery to add more depth to the flavor.\u003c/p>\n\u003cp>\u003cstrong>COOK’S NOTE:\u003c/strong> If you have trouble finding delicata squash, use its cousin, butternut squash.\u003c/p>\n\u003cp>\u003cstrong>PER SERVING:\u003c/strong> Calories: 224; Total Fat: 6 g (1 g saturated, 4 g monoun-saturated); Carbohydrates: 37 g; Protein: 9 g; Fiber: 10 g; Sodium: 329 mg\u003c/p>\n\u003cp>\u003cstrong>STORAGE:\u003c/strong> Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.\u003c/p>\n\u003cfigure id=\"attachment_93039\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000.jpg\" alt=\"Triple Greens Frittata. Photo: Maren Caruso\" width=\"400\" class=\"size-full wp-image-93039\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000-768x1025.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000-320x427.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Triple Greens Frittata. Photo: Maren Caruso\u003c/figcaption>\u003c/figure>\n\u003ch3>Triple Greens Frittata \u003c/h3>\n\u003cp>\u003cem>MAKES 6 SERVINGS • PREP TIME: 15 minutes • COOK TIME: 40 minutes\u003c/em>\u003c/p>\n\u003cp>A frittata is an Italian omelet but, unlike the French version, you don’t have to figure out how to do that funky half-flip with the eggs in the pan. Frittatas bake, and in Italy they’re often eaten at room temperature: they really are a good on-the-go food. The eggs are also a great binder for the greens, which include kale, chard, and spinach. Add some red bell pepper, marjoram, thyme, and feta, and you’ve got a super protein hit for lunch on the go—just the thing to keep your brain working optimally throughout the day.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1/2 cup diced red bell pepper Sea salt\u003c/li>\n\u003cli>2 cloves garlic, minced Pinch of red pepper flakes\u003c/li>\n\u003cli>1 cup tightly packed, finely chopped kale\u003c/li>\n\u003cli>2 cups tightly packed, finely chopped chard\u003c/li>\n\u003cli>2 cups tightly packed, finely chopped spinach\u003c/li>\n\u003cli>Freshly grated nutmeg\u003c/li>\n\u003cli>10 organic eggs\u003c/li>\n\u003cli>2 scallions, minced\u003c/li>\n\u003cli>2 tablespoons chopped fresh marjoram\u003c/li>\n\u003cli>1 tablespoon chopped fresh thyme\u003c/li>\n\u003cli>1/4 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>2 ounces crumbled feta\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F. Lightly oil a 6 by 8-inch baking dish.\u003c/li>\n\u003cli>Heat the oil in a large skillet over medium heat. When it’s shimmering, add the bell pepper and a pinch of salt and sauté for 3 minutes. Add the garlic and red pepper flakes and sauté until fragrant, another 30 seconds or so. Stir in the kale and another pinch of salt and continue to sauté for 5 minutes. Add the chard and spinach, and one more pinch of salt, sautéing until the greens are wilted and tender, about 5 minutes more. Remove from the heat and add a few gratings of nutmeg, stirring to combine.\u003c/li>\n\u003cli>Whisk the eggs, scallions, marjoram, thyme, 1/2 teaspoon of salt, and the pepper together in a large bowl. Lay the cooked greens along the bottom of the prepared dish and top them with the crumbled feta. Pour the egg mixture over and bake until the eggs are just set, 25 to 30 minutes.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>PER SERVING:\u003c/strong> Calories: 169; Total Fat: 12 g (3.5 g saturated, 6.5 g monounsaturated); Carbohydrates: 6.5 g; Protein: 8g; Fiber: 1 g; Sodium: 388 mg\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Rock Your Super Bowl Party with These Indulgent Classic Recipes!",
"title": "Rock Your Super Bowl Party with These Indulgent Classic Recipes!",
"headTitle": "Bay Area Bites | KQED Food",
"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",
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"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",
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"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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"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",
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"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",
"headTitle": "Bay Area Bites | KQED Food",
"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": "Start Your New Year’s Diet Off Right with Homemade Nut Milks",
"title": "Start Your New Year’s Diet Off Right with Homemade Nut Milks",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92150\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-and-meal-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-and-meal-1.jpg\" alt=\"Homemade pistachio milk, almond milk, and nut meal. Photo: Kate Williams\" width=\"1000\" height=\"574\" class=\"size-full wp-image-92150\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pistachio milk, almond milk, and nut meal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’m not one for jumping on the newest diet bandwagon, but come January, I’m usually so stuffed from two months of eating cookies and pies and roast meats that I crave lighter foods. Vegetable soups suddenly become my favorite dinner. And my usual dairy-heavy breakfast just doesn’t seem as appealing as it did a few months ago. Instead, I reach for almond milk to add to cereal and tea in the morning. \u003c/p>\n\u003cp>Since becoming the darling of the non-dairy milk category, almond milk’s shares on grocery store shelves have skyrocketed. Yet this profusion of products has done nothing for their quality. Most almond milks are full of stabilizers, preservatives, and sweeteners. Even the unsweetened bottles in the refrigerator section contain the likes of gellan gum, carrageenan, sunflower lecithin, and natural flavors. They’re less milk than chemistry experiments. \u003c/p>\n\u003cp>What’s the solution? Make almond (and pistachio and pecan and sunflower seed) milk at home. Depending on the price of the nuts, it costs about the same, or even a little less, than the premium brands of almond milk, and the quality is far better. Plus, homemade almond milk is just about the easiest DIY kitchen project you can take on. I often talk about how easy many of these projects are, but almond milk is by far the simplest. All you need to do is soak, blend, and drain. That’s it.\u003c/p>\n\u003cfigure id=\"attachment_92151\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/soaked-nuts-in-jars-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/soaked-nuts-in-jars-1.jpg\" alt=\"The first step to homemade nut milk is to soak your nuts of choice is cold water overnight. Photo: Kate Williams\" width=\"1000\" height=\"678\" class=\"size-full wp-image-92151\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The first step to homemade nut milk is to soak your nuts of choice is cold water overnight. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’m going through so much nut milk these days that I typically make more than one batch at once. Here, I’ve made a batch of almond and a batch of pistachio.\u003c/p>\n\u003cp>The night before you want your milk, cover 1 cup of nuts with cold, filtered water. Cover and refrigerate overnight to soften the nuts. The next day, drain the nuts and transfer them to a blender.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next, add water to the blender until it is about three-quarters of the way full. Blend the nuts until they’ve turned to a smooth pulp. Depending on the strength of your blender, this will take somewhere between 30 seconds and 1 minute. \u003c/p>\n\u003cfigure id=\"attachment_92147\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/almonds-in-blender.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/almonds-in-blender.jpg\" alt=\"Drain the soaked nuts and add them to a blender with more cold water to cover. Photo: Kate Williams\" width=\"700\" height=\"1050\" class=\"size-full wp-image-92147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drain the soaked nuts and add them to a blender with more cold water to cover. The water should only be three-quarters of the way full. This photo shows a bit too much water. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To drain the milk, line a fine mesh strainer with a clean dishtowel or butter muslin. (If you have a nut milk bag, you can use it instead of the lined strainer.) Place the strainer over a large bowl. I have a 2-quart measuring cup with a spout, which is perfect, but you can use any bowl with at least a 1-quart capacity. Slowly pour the nut mixture through the towel into the bowl. You may need to pause and let the mixture drain as you go to prevent spill-overs. Let most of the liquid drain through the dishtowel. \u003c/p>\n\u003cp>Grab the corners of the towel and bring them together to form a sack. Twist and squeeze the sack to press out any additional liquid from the nut pulp. Transfer the pulp to a storage container and save for later use — I like to dehydrate it in a low oven and use as coarse nut flour for baking.\u003c/p>\n\u003cfigure id=\"attachment_92148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/draining-milk-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/draining-milk-3.jpg\" alt=\"Squeeze and twist the dishtowel to press out all of the milk from the nuts. Photo: Kate Williams\" width=\"1000\" height=\"679\" class=\"size-full wp-image-92148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Squeeze and twist the dishtowel to press out all of the milk from the nuts. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now taste your nut milk. Decide if you’d like it to be thinner and add water to taste. Decide if you’d like it to be a little sweet and stir in a touch of honey or maple syrup. Decide if you want to add a bit of spice and add a pinch of cinnamon, cardamom, or maybe a drizzle of vanilla extract. It’s up to you. It’s your milk.\u003c/p>\n\u003cfigure id=\"attachment_92149\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-1.jpg\" alt=\"Homemade pistachio and almond milks. Photo: Kate Williams\" width=\"1000\" height=\"701\" class=\"size-full wp-image-92149\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pistachio and almond milks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Nut Milk\u003c/h3>\n\u003cp>\u003cem>Makes about 1 quart\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can use any raw nut or seed you’d like in this recipe. I prefer sweeter nuts, like almonds or pistachios, over nuts with more bitterness, like walnuts. You can use the leftover nut pulp in baked goods or dehydrate it in a low oven to use as coarse nut flour.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup raw nuts (preferably organic)\u003c/li>\n\u003cli>Cold filtered water\u003c/li>\n\u003cli>Honey, maple syrup, vanilla, cinnamon, cardamom, or other sweeteners and spices (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place nuts in a large jar or bowl and cover with at least 2 cups water. Cover and refrigerate overnight.\u003c/li>\n\u003cli>The next day, drain the soaked nuts and transfer to a blender. Cover the nuts with enough water to fill the blender three-quarters of the way full (3 to 4 cups in standard-size blenders). Blend on high until the nuts have been reduced to a smooth pulp, 30 seconds to 1 minute.\u003c/li>\n\u003cli>Line a fine mesh strainer with a clean dishtowel or butter muslin. Place strainer over a large bowl, preferably one with a spout. Slowly pour nut mixture through the towel. Let the mixture sit until most of the liquid has filtered through the towel, about 1 minute. Bring together the corners of the towel to form a sack. Twist the sack into a ball and squeeze until all of the liquid has been expelled from the nut pulp.\u003c/li>\n\u003cli>Transfer the nut pulp to a 2-cup container and save for later use.\u003c/li>\n\u003cli>Stir in any sweeteners or spices to the milk, to taste. Transfer the milk to a 1-quart glass canning jar, cover, and refrigerate. Shake the milk before serving. Nut milks will last for 3 to 4 days in the refrigerator.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "The almond milks that fill grocery stores these days are full of sugar and/or stabilizers, and (worse) they hardly even taste the nuts from which they're made. It's far better to make it at home. Nut milks are simple, and you don't need anything more than a blender and a strainer. Kate Williams will show you how.",
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"description": "The almond milks that fill grocery stores these days are full of sugar and/or stabilizers, and (worse) they hardly even taste the nuts from which they're made. It's far better to make it at home. Nut milks are simple, and you don't need anything more than a blender and a strainer. Kate Williams will show you how.",
"title": "Start Your New Year’s Diet Off Right with Homemade Nut Milks | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92150\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-and-meal-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-and-meal-1.jpg\" alt=\"Homemade pistachio milk, almond milk, and nut meal. Photo: Kate Williams\" width=\"1000\" height=\"574\" class=\"size-full wp-image-92150\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pistachio milk, almond milk, and nut meal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’m not one for jumping on the newest diet bandwagon, but come January, I’m usually so stuffed from two months of eating cookies and pies and roast meats that I crave lighter foods. Vegetable soups suddenly become my favorite dinner. And my usual dairy-heavy breakfast just doesn’t seem as appealing as it did a few months ago. Instead, I reach for almond milk to add to cereal and tea in the morning. \u003c/p>\n\u003cp>Since becoming the darling of the non-dairy milk category, almond milk’s shares on grocery store shelves have skyrocketed. Yet this profusion of products has done nothing for their quality. Most almond milks are full of stabilizers, preservatives, and sweeteners. Even the unsweetened bottles in the refrigerator section contain the likes of gellan gum, carrageenan, sunflower lecithin, and natural flavors. They’re less milk than chemistry experiments. \u003c/p>\n\u003cp>What’s the solution? Make almond (and pistachio and pecan and sunflower seed) milk at home. Depending on the price of the nuts, it costs about the same, or even a little less, than the premium brands of almond milk, and the quality is far better. Plus, homemade almond milk is just about the easiest DIY kitchen project you can take on. I often talk about how easy many of these projects are, but almond milk is by far the simplest. All you need to do is soak, blend, and drain. That’s it.\u003c/p>\n\u003cfigure id=\"attachment_92151\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/soaked-nuts-in-jars-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/soaked-nuts-in-jars-1.jpg\" alt=\"The first step to homemade nut milk is to soak your nuts of choice is cold water overnight. Photo: Kate Williams\" width=\"1000\" height=\"678\" class=\"size-full wp-image-92151\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The first step to homemade nut milk is to soak your nuts of choice is cold water overnight. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’m going through so much nut milk these days that I typically make more than one batch at once. Here, I’ve made a batch of almond and a batch of pistachio.\u003c/p>\n\u003cp>The night before you want your milk, cover 1 cup of nuts with cold, filtered water. Cover and refrigerate overnight to soften the nuts. The next day, drain the nuts and transfer them to a blender.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Next, add water to the blender until it is about three-quarters of the way full. Blend the nuts until they’ve turned to a smooth pulp. Depending on the strength of your blender, this will take somewhere between 30 seconds and 1 minute. \u003c/p>\n\u003cfigure id=\"attachment_92147\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/almonds-in-blender.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/almonds-in-blender.jpg\" alt=\"Drain the soaked nuts and add them to a blender with more cold water to cover. Photo: Kate Williams\" width=\"700\" height=\"1050\" class=\"size-full wp-image-92147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drain the soaked nuts and add them to a blender with more cold water to cover. The water should only be three-quarters of the way full. This photo shows a bit too much water. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To drain the milk, line a fine mesh strainer with a clean dishtowel or butter muslin. (If you have a nut milk bag, you can use it instead of the lined strainer.) Place the strainer over a large bowl. I have a 2-quart measuring cup with a spout, which is perfect, but you can use any bowl with at least a 1-quart capacity. Slowly pour the nut mixture through the towel into the bowl. You may need to pause and let the mixture drain as you go to prevent spill-overs. Let most of the liquid drain through the dishtowel. \u003c/p>\n\u003cp>Grab the corners of the towel and bring them together to form a sack. Twist and squeeze the sack to press out any additional liquid from the nut pulp. Transfer the pulp to a storage container and save for later use — I like to dehydrate it in a low oven and use as coarse nut flour for baking.\u003c/p>\n\u003cfigure id=\"attachment_92148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/draining-milk-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/draining-milk-3.jpg\" alt=\"Squeeze and twist the dishtowel to press out all of the milk from the nuts. Photo: Kate Williams\" width=\"1000\" height=\"679\" class=\"size-full wp-image-92148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Squeeze and twist the dishtowel to press out all of the milk from the nuts. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now taste your nut milk. Decide if you’d like it to be thinner and add water to taste. Decide if you’d like it to be a little sweet and stir in a touch of honey or maple syrup. Decide if you want to add a bit of spice and add a pinch of cinnamon, cardamom, or maybe a drizzle of vanilla extract. It’s up to you. It’s your milk.\u003c/p>\n\u003cfigure id=\"attachment_92149\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-1.jpg\" alt=\"Homemade pistachio and almond milks. Photo: Kate Williams\" width=\"1000\" height=\"701\" class=\"size-full wp-image-92149\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pistachio and almond milks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Nut Milk\u003c/h3>\n\u003cp>\u003cem>Makes about 1 quart\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can use any raw nut or seed you’d like in this recipe. I prefer sweeter nuts, like almonds or pistachios, over nuts with more bitterness, like walnuts. You can use the leftover nut pulp in baked goods or dehydrate it in a low oven to use as coarse nut flour.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup raw nuts (preferably organic)\u003c/li>\n\u003cli>Cold filtered water\u003c/li>\n\u003cli>Honey, maple syrup, vanilla, cinnamon, cardamom, or other sweeteners and spices (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place nuts in a large jar or bowl and cover with at least 2 cups water. Cover and refrigerate overnight.\u003c/li>\n\u003cli>The next day, drain the soaked nuts and transfer to a blender. Cover the nuts with enough water to fill the blender three-quarters of the way full (3 to 4 cups in standard-size blenders). Blend on high until the nuts have been reduced to a smooth pulp, 30 seconds to 1 minute.\u003c/li>\n\u003cli>Line a fine mesh strainer with a clean dishtowel or butter muslin. Place strainer over a large bowl, preferably one with a spout. Slowly pour nut mixture through the towel. Let the mixture sit until most of the liquid has filtered through the towel, about 1 minute. Bring together the corners of the towel to form a sack. Twist the sack into a ball and squeeze until all of the liquid has been expelled from the nut pulp.\u003c/li>\n\u003cli>Transfer the nut pulp to a 2-cup container and save for later use.\u003c/li>\n\u003cli>Stir in any sweeteners or spices to the milk, to taste. Transfer the milk to a 1-quart glass canning jar, cover, and refrigerate. Shake the milk before serving. Nut milks will last for 3 to 4 days in the refrigerator.\u003c/li>\n\u003c/ol>\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",
"title": "Umami and Tang for New Year's: Spicy Vietnamese Fried Chicken Wings",
"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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"excerpt": "Salty, tangy, sweet, vinegary, crunchy, and juicy: these chicken wings are the bomb!\r\n\r\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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"content": "\u003cdiv class=\"post-body\">\u003cp>\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>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\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>\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",
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"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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"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>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>\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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"content": "\u003cfigure id=\"attachment_91599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\">\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\">Chili-Lime Shrimp and Guacamole Tostadas. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>For your next holiday party (or any gathering really), these savory bites are just the ticket. Tender shrimp is rubbed with a bit of chili powder, cayenne pepper (which you can leave out for the kiddos or anyone who is adverse to spice), and tangy lime. After a superfast sauté – careful, you don’t want to overcook these little guys – you just perch them on a mound of guacamole dolloped on a tortilla chip. \u003c/p>\n\u003cp>This recipe is great because you can also serve the components of it. Add the shrimp to a Mexican-inspired salad, and serve the guacamole on the side with plenty of chips. Voila, easy and fast holiday lunch fare that is also light and healthy.\u003c/p>\n\u003cp>Be sure to purchase fresh, uncooked peeled and deveined shrimp from a reputable source so that these are not only quick to prepare but delicious to eat. Look for round, flat tortilla chips to serve these on, and choose ripe but still green avocados. \u003c/p>\n\u003cfigure id=\"attachment_91600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-ingredients.jpg\" alt=\"Ingredients for Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chili-Lime Shrimp and Guacamole Tostadas. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Chili-Lime Shrimp and Guacamole Tostadas\u003c/h3>\n\u003cp>\u003cem>Makes about 45 bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb medium peeled and deveined shrimp (about 45 shrimp)\u003c/li>\n\u003cli>1 tbsp chili powder\u003c/li>\n\u003cli>Pinch of cayenne pepper (optional)\u003c/li>\n\u003cli>1/2 tsp light brown sugar\u003c/li>\n\u003cli>2 limes\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>2 avocados, peeled and pitted\u003c/li>\n\u003cli>1/4 cup minced fresh cilantro leaves, plus more roughly chopped for garnish\u003c/li>\n\u003cli>About 45 round, flat tortilla chips (or mini tostadas)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a bowl, toss together the shrimp, chili powder, cayenne pepper (if using), brown sugar, zest and juice of 1 lime, and a pinch of salt. Let marinate 15 minutes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91615,91602,91603\"]\u003c/p>\n\u003cli>Meanwhile, in a bowl, smash together the avocado with the juice of 1 lime and a pinch of salt. Add the cilantro and stir to combine.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" ids=\"91610,91609\"]\u003c/p>\n\u003cli>In a large frying pan, warm a few glugs of the oil. Remove the shrimp from the marinade, shaking off any excess and add the shrimp to the pan. Sear, turning, until cooked through and pink, about 2 minutes. Transfer to a bowl.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91604,91605\"]\u003c/p>\n\u003cli>For each tostada, dollop a little of the avocado mixture onto the tortilla then top with a shrimp. Place on a serving tray. Sprinkle with cilantro and serve.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91612,91613,91608\"]\u003c/p>\n\u003cfigure id=\"attachment_91620\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-vertical-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-vertical-final.jpg\" alt=\"Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"500\" class=\"size-full wp-image-91620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili-Lime Shrimp and Guacamole Tostadas. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Pressed for time and need a quick and easy appetizer for a bunch of last-minute guests? This simple recipe will save you! ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\">\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\">Chili-Lime Shrimp and Guacamole Tostadas. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>For your next holiday party (or any gathering really), these savory bites are just the ticket. Tender shrimp is rubbed with a bit of chili powder, cayenne pepper (which you can leave out for the kiddos or anyone who is adverse to spice), and tangy lime. After a superfast sauté – careful, you don’t want to overcook these little guys – you just perch them on a mound of guacamole dolloped on a tortilla chip. \u003c/p>\n\u003cp>This recipe is great because you can also serve the components of it. Add the shrimp to a Mexican-inspired salad, and serve the guacamole on the side with plenty of chips. Voila, easy and fast holiday lunch fare that is also light and healthy.\u003c/p>\n\u003cp>Be sure to purchase fresh, uncooked peeled and deveined shrimp from a reputable source so that these are not only quick to prepare but delicious to eat. Look for round, flat tortilla chips to serve these on, and choose ripe but still green avocados. \u003c/p>\n\u003cfigure id=\"attachment_91600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-ingredients.jpg\" alt=\"Ingredients for Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chili-Lime Shrimp and Guacamole Tostadas. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Chili-Lime Shrimp and Guacamole Tostadas\u003c/h3>\n\u003cp>\u003cem>Makes about 45 bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb medium peeled and deveined shrimp (about 45 shrimp)\u003c/li>\n\u003cli>1 tbsp chili powder\u003c/li>\n\u003cli>Pinch of cayenne pepper (optional)\u003c/li>\n\u003cli>1/2 tsp light brown sugar\u003c/li>\n\u003cli>2 limes\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>2 avocados, peeled and pitted\u003c/li>\n\u003cli>1/4 cup minced fresh cilantro leaves, plus more roughly chopped for garnish\u003c/li>\n\u003cli>About 45 round, flat tortilla chips (or mini tostadas)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a bowl, toss together the shrimp, chili powder, cayenne pepper (if using), brown sugar, zest and juice of 1 lime, and a pinch of salt. Let marinate 15 minutes.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"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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"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.",
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"id": "fresh-air",
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"hidden-brain": {
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"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.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
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"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. ",
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"jerrybrown": {
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"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. ",
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"order": 18
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},
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"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"officialWebsiteLink": "http://latinousa.org/",
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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"
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},
"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",
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"officialWebsiteLink": "https://www.marketplace.org/",
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"source": "American Public Media"
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"masters-of-scale": {
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"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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"meta": {
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"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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"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",
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"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",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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"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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},
"link": "/radio/program/on-the-media",
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"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"
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
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},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"order": 14
},
"link": "/perspectives",
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"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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