In my love for appetizers comes a sincere appreciation for anything in dip form, and many times my recipes involve creating a dip and putting it inside an edible vessel (I now realize how odd of a description that was, but just go with it.) My spinach dip is a particularly well-loved recipe by anyone who has eaten in my home, and I’ve tried to come up with ways to make it even more fun. I’ve stuffed it in crescent rolls (totally delicious, I recommend it), I’ve made my own pita chips to dip in it, and the latest and most revered adaption is making wontons out of it. I did this a couple nights ago for a few girls during our wine night, and no one was disappointed.

There’s something about a creamy dip stuffed in a crunchy wrapper to make a bunch of tipsy girls very happy.

I’ll explain.

The spinach dip part is easy. There is no magic or secret, it’s all to taste. Some people like it creamier, some like it with more spinach. So it helps to just start with a little of each ingredient and keep adding until it’s just right. 

I start with half a box of thawed chopped spinach (I prefer frozen chopped spinach as it mixes better, and can be portioned out very easily), and toss in half a block of cream cheese (I never said it was a healthy choice) in a microwave-safe bowl. My seasonings of preference are pretty straightforward- garlic, salt and pepper- but feel free to get a little creative with some cayenne or chili powder if you’re feelin’ spicy.

This recipe is meant to be simple and easy, with the control in the hands of the chef. After you’ve mixed it all together, give it a taste, and add whatever you feel is missing and then it should look a little something like this:

Take a single wonton wrapper in your hand or on a plate, plop a little dollop of dip in there- about half a teaspoon. Turn the wrapper so it looks like a diamond, not a square, dip a finger in water, and gently wet two perpendicular sides of the wonton wrapper. When you fold over the other side, it will create a triangle, and the water mixed with the starch on the wrapper will create a nice glue to hold all the dip inside. Do this with each wrapper until you run out of dip or space on the tray.

Now here’s the best and final part. If you’re trying to be healthy, skip this step, but if you want to up the delicious factor on these babies, keep reading. Melt a little salted butter in the microwave, and lightly paint it on each wonton before you put them in the oven. Don’t ask questions, just trust me on this. You’ll thank me later.

These bad boys are definitely a crowd pleaser, especially if it’s late at night and you’re a little less than sober. You’re welcome.

SPINACH DIP WONTONS | Yield: 20-30 pieces

Prep: 15 minutes | Cook: 20 minutes | Total: 35 minutes

INGREDIENTS:

• 1 package frozen, chopped spinach (thawed)
• 1 block cream cheese
• Wonton wrappers- I prefer the Nasoya Brand
• 1 tbs salted butter
• 1 tsp. garlic powder
• 1 tsp. salt
• 1 tsp. pepper
• Cooking spray

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Line baking sheet with foil and lightly spray with cooking oil.
3. In a microwave-safe bowl, add in half the package of chopped spinach and half a block of cream cheese. Microwave until cream cheese is soft and malleable.
4. Mix in garlic powder, salt and pepper, adding more to preference.
5. Lay single wonton wrapper in palm or on a plate, and lightly dollop approximately half a teaspoon of spinach dip in the center.
6. Turn the wrapper 90 degrees so it looks like a diamond, dip your finger in lukewarm water, and wet the two top edges of the wrapper.
7. Fold over the other side, creating a triangle. Repeat until you run out of space on your tray, or you are out of dip.
8. Melt the butter and brush onto each wonton.
9. Bake for 15-20 minutes, or until edges are golden brown and crispy.
10. Let rest for 2-3 minutes before serving, as the inside will be extremely hot!

The post Snack Recipe: Spinach Dip Wontons appeared first on FactoryTwoFour.

But with grilling season upon us, and most of our meals being cooked over the fire, I have challenged myself to use the extra real estate on the grill to make a delicious lunch at the same time that I am cooking dinner.

My latest and favorite go-to flavor packet has the been the Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix paired with some delicious Tyson chicken thighs, all of which I can pick up for less than $10 at my local Walmart. Out of this, I am able to make 3 days’ worth of protein for lunches, usually paired with a simple cranberry, walnut, and greens salad.

As I have talked about in the past, there is a proper way to prepare the chicken. I always even out the meat with my hammer before adding the seasoning, which I let sit on the chicken for about 40 minutes before cooking. As in other cases, I let the marinade and chicken rest at room temperature before tossing on the cast iron plate in the grill.

With ingredients so simple and preparation being just as, I really have no more excuses to not be eating healthier at the office. And while others might be diving into a bland salad from the store downstairs or a greasy burger from who-knows-where, I’ve not only got something delicious to eat, but some great savings in my pocket.

Ingredients

• 1 cup chicken broth
• 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
• 1 teaspoon spicy brown mustard
• 3 pounds chicken pieces, (breasts, thighs and legs), skin removed

Directions

In a ziptop bag, mix the seasoning mix together with the chicken broth and mustard until smooth. Place chicken pieces in with seasoning mixture, sealing the bag and marinate for 1 hour. Let this sit in the kitchen at room temperature to help with cooking. About 10 minutes before, preheat the grill to a medium high temperature.

Toss the chicken on the grill for about 10 minutes on each side, only flipping the chicken once. Once the juices are running clear, remove and let it rest for about 5 minutes before enjoying (or putting into a plastic container for lunches).

This is a sponsored conversation written by me on behalf of Tyson Foods Inc. The opinions and text are all mine.

The post No Excuse, Easy Lunches for Work appeared first on FactoryTwoFour.

One of my favorite Goan dishes, after Sorpotel, is the spicy, oily yet absolutely delicious curry, Vindaloo.

I’ll get to Sorpotel another day, it’s extremely time consuming! But Vindaloo, according to old trusty wikipedia is, ” Vindaloo is derived from the Portuguese dish ‘carne de vinha d’alhos,’ a dish of meat, usually pork marinated in wine and garlic.” Hence, ‘Vin’ meaning wine and ‘aloo’, garlic.  Vindaloo uses vinegar, chilies, garlic and sometimes the pork is substituted with chicken or beef. The meat is marinated, then the curry is cooked. The Vindaloo is then left for at least three days to pickle, this is the most crucial step and improves on the flavor of the dish.

Now like any Goan Recipe, every family has its own version, and every version is supposed to be the better one. I have taken this recipe and adapted it from my Aunt’s, Rita DeSouza, cookbook which in my opinion makes the best Vindaloo…

You will need:

• Dry Kashmiri Chilies       15
• Cumin Seeds                   1tsp
• Black Peppercorns         1/2 tsp
• Black Mustard Seeds     1/2 tsp
• Cinnamon                        1″ stick
• Turmeric powder           1/2 tsp
• Ginger                              2 tsp
• Garlic                                20 cloves
• Salt                                   2 tsp
• Vinegar                            100ml
• Pork with fat                   1kg
• Vegetable Oil                  4 tbsp
• Onions, medium            4 tbsp
• Green Chillies                 1
• Vinegar                            70 ml

First up, we need to take the first set of ingredients, i.e from the Kashmiri Chilies to the salt, and grind them and then make a paste. Before you start grinding, slit the Kashmiri Chilies and remove their seeds.

1. If you are not used to a little spice, I will show you  a little mercy, you may use around 8-10 chilies. The Kashmiri Chilies contribute to the flavor and body of the dish, and is the source of the red color. So the chilies are a crucial ingredient, but make sure all the seeds have been removed as that is where all the spiciness is. Now carry on, grind the spices and add the 5 tablespoons of vinegar to make a smooth paste.
2. Cut the Pork into 2 inch cubes. Use Pork with a little fat on it, preferably the belly. Rub the spice paste in the cut pork, then seal it into a container and refrigerate. Let it marinate for at least 12 hours.
3. In a deep pan, heat the oil and fry the onions (sliced) till golden. Increase the heat and add the pork, with the marinade, fry for about 5 minutes.
4. Add 3 cups of water to it and simmer, partially covered with a lid, till the pork is cooked and tender.
5. Add the green chili, slit with the seeds removed, then the 70 ml of vinegar and salt to taste. Simmer, uncovered, till the gravy is thick.
6. Now cool it, and let rest for between 24 hours to 3 days. The Vinegar will take action and intensify the flavors. Keep it in a cool environment and make sure there is a layer of oil covering the surface of the curry. Reheat and serve it with rustic bread or rice.

If you do find the dish too hot, serve it with a milk based accompaniment. Water will just spread the capsaicin oil from the chilies around your pallet, while lactic acid will actually take the compounds down with them. So you may want to keep some Yogurt at hand.

Goan Cuisine is quite exceptional, a fusion of Portuguese cooking with Indian flavors and spices. It is strange recipes like these, with an interesting origin and a challenge to cook, that make it a unique experience on the table and especially in the kitchen.

The post From Portugal to India: Vindaloo appeared first on FactoryTwoFour.

First up, crêpes. Crêpe is a French word, crêpes are from France. Crêpes are flat, golden brown and round, if you give them that chance. Crepes have no leavening agent, i.e baking powder. The basic recipe for the batter? Well here you go:

Flour                              1/2 cup
Milk or half & half       1 cup
Egg                                 2
Salt                                1/2 tsp

Mix the liquid and dry ingredients separately. Mix them together and use a whisk to break up the lumps. You can store the batter overnight in a sealed container. It is believed that batters that have been chilled overnight make the best crêpes. Heat a pan, cast iron or non stick, add butter. Pour the batter over the warm pan, cook till golden, then flip it. The first one is always the trial crepe, adjust the heat accordingly. If you want the crepe paper thin, add a couple more tablespoons of milk to the batter and when cooking it, carefully spread it around a warm pan. You may add around 2 tsp of sugar if you do not want your crepe to be savory.

Pancakes a.k.a flapjacks are thick, light and fluffy. The batter is thicker than that of a crêpe and will contain a leavening agent, either baking powder, baking soda or both. The trick to pancakes is adding melted butter to it. It is the necessary ingredient, do not omit it just because you want a low fat pancake, it will probably fail to get fluffy. You can also add items like chocolate chips or even diced banana to the batter if you wish.The basic batter is as follows:

Flour                              1 cup
Milk or half & half       4/5 cup
Egg                                 2
Salt                                1 tsp
Sugar                             2 tbsp
Baking Powder            3 tsp
Melted Butter              3 tsp

Beat the eggs well and mix all the dry and wet ingredients separately. Then fold in the dry into the wet mixture. Your batter is ready. Heat the pan, grease it with some butter or oil. Drop a big dollop of the thick batter into the hot pan, do not spread it around. Turn when one side is done. Cook till it’s fluffed up and brown on both sides. If they do not fluff up reduce your heat and cover the pan.

Pancakes are popular as a breakfast item, while the use of crepes are flexible and can be used in almost any way, in any dish and at any time of the day. Add five spice powder to the crepe batter and stuff the cooked crepes with beef chilly stir fry, you now have made Chinese. You could make a dessert, Crêpe Suzette or wrap a nice cut of fillet steak with a herbed crepe and you got Beef Wellington. Dice it and add it to soup. Be daring, invent your own stuffing for a crepe. While cooking, remember the first pancake or crepe is always the trial one, adjust the heat, dilute the batter a bit, put a little less butter in the pan. You need to experiment around before you start flipping out a stack of perfect Pancakes or crêpes.

The post Explore The Versatility Of Crêpes And Pancakes appeared first on FactoryTwoFour.

From GUINNESS: This famous drink was invented in 1861 at Brook’s Club in London. Prince Albert had died, everyone was in mourning. The story goes that the steward at the club, overcome with the emotion of the occasion, ordered that even the champagne should be put into mourning and proceeded to mix it with GUINNESS®. The taste was so delicious the Black Velvet quickly became extremely popular.

Ingredients:

• 1/2 flute of Champagne (Again, we recommend a Korbel Brute)
• 1/2 flue GUINNESS® Extra Stout

Directions:

Simplicity is key, but so is patience.  You don’t want to pour too fast or too much.  Pour the GUINNESS® Extra Stout into a clean/polished champagne flute. Top up the glass with the champagne, being careful to ensure there is no overspill. The GUINNESS® Black Velvet should have a good dark colour with a frothy head, resembling a Pint of GUINNESS®.

Special thanks to GUINNESS for submitting their recipe to share with you all.

The post New Years Recipe: Black Velvet appeared first on FactoryTwoFour.

The typical chai vendor or ‘chaiwalla’ serves the tea in small glass tumblers. Half-cut chai is an option when you are sharing a chai with someone. You split one cup of chai into two, and you’ve got a half-cut chai. A popular and very strange way of drinking chai in India is by serving it in a cup on a saucer. The hot chai is then poured by the drinker into the saucer and slurped down. This way of drinking chai is indeed strange but very clever. The hot chai cools faster in the saucer due to its wide surface area, now just try that with your earl gray!

If you are making some masala chai at home, it is important to keep all the elements balanced. There is no need to buy instant mixes or masala tea bags, the cheapest black tea leaves available will do. You must select your own spices according to your taste and preference, some of the best chais are flavored with just crushed ginger and cardamom. Keep it simple, you don’t want to overdo it.

Now to make your cup of chai, take half a cup of water(or less depending how milky you want it). Put it in a saucepan and add the crushed spices, bring it to a boil. Now add your tea leaves, how much depends on how strong you want it. Keep it boiling and add a half cup of milk(or more). Then give it a solid dose of sugar – a good couple of teaspoons. Don’t stop there! Keep it boiling, to give it some more strength. The longer the stronger!

You will have to experiment to get your chai precisely to your liking, play with the spices, adjust the boiling time. A good chai should have balance & harmony between the bitterness from the tea, sweetness from the sugar, the soothing milk and the hit from the spices. Nothing dominant or too overpowering.

The world has started using chai in cookies, puddings, ice cream and even serving desserts with a chai tea foam.The introduction of tea was one of the biggest boons left by the British Empire and India made it its own. Selling the best tea leaves in the world, it also gives us the best masala chai. Chai, as it travelled, has evolved from the strong ‘kadak’ masala chai in India to the lighter chai tea ‘lattes’ in the west. Tea time is very important to the Indian culture, anytime is chai time! So get that pot boiling and drink it the Indian way, with a slurp. You can never have enough chai breaks in a day!

The post The Humble Masala Chai appeared first on FactoryTwoFour.

With an emphasis on quality ingredients, I knew this was the perfect recipe to use with the Hendricks gin.   I did end up making some changes to the recipe in the place of the garnish, instead using one of my brandied cherries to introduce a deeper sweetness instead of the maraschino cherries, which I find to be overly sugary.  Other than that, the recipe was perfect, especially for the coming Labor Day weekend.   And do yourself a favor – use fresh lemons, not the store bought juice.

Ingredients

• 2 tablespoons (1 ounce) fresh lemon juice
• 1/4 cup (2 ounces) Hendricks gin
• 1 tablespoon (1/2 ounce) Maraska maraschino liqueur
• 1/4 teaspoon simple syrup
• 1 cup ice cubes
• 2 brandied cherries for garnish

Directions:

In cocktail shaker, combine lemon juice, gin, maraschino liqueur, and simple syrup. Add ice and shake vigorously for 20 seconds. Strain into chilled coupe glass and drop in cherries.  Enjoy and thank us later.

A big prop to Eben Freeman for this recipe.  I hope to be drinking at his bar in the near future.

The post A New Classic Cocktail: Aviation appeared first on FactoryTwoFour.

Ingredients

• 2 ounces Crystal Head Vodka
• 4 ounces orange juice
• 1/2 ounce Galliano
• 1 orange slice for garnish
• 1 Collins glass

The post The perfect time for a Harvey Wallbanger appeared first on FactoryTwoFour.

One of the best things to come from your favorite chef watching their diet is the creation of fun recipes that meet the needs of a diet driven consumer, while still delivering amazing taste. I have and continue to learn that what I consume affects everything from my mood to overall well-being. A few everyday changes that have helped me are: more proteins, power greens and vegetables. While it’s hard as a chef to find time to eat right all the time our already busy days I’ve found that a smoothie is a great and quick way to eat healthy.

Below is a recipe I love which utilizes some local spinach. As always with our recipes, use them a baseline and tweak to meet your needs. I love toasted hemp seeds in my smoothies as well as some chia.

My new Mountain bike is waiting for more time on the trail and it’s going to be a great summer. Happy blending my friends.

Green Monster Smoothie

Serves 1ea – 20 oz Smoothie

PREP METHOD:                      PREP TIME: 5 Minutes                       BLENDING TIME: Desired Consistency        

1. Place the ingredients in order into your blender. (Vita Mix works GREAT)             
2. Cover the blender pitcher.
3. Pulse to start the blending.
4. Turn on high and blend until desired consistency.
5. Pour into a tall glass and enjoy.

The post Never Trust A Skinny Chef? How About A Fit One? appeared first on FactoryTwoFour.

A classic drink often seen on the hit show Mad Men, the perfect rum old fashioned is a great way to end the day, combining the cleansing citrus of orange and the deep molasses of good aged rum.  For this recipe, we recommend the Mount Gay Extra Old, a classic dark rum with amazing flavor and perfect for this classic cocktail.

Ingredients:

• 1 short glass
• 1 dash Angostura Bitters
• 1/2 Jigger of simple syrup
• 2 Jigger of Mount Gay Extra Old Rum
• 3 ice cubes/1 shaped ice block
• Orange twist

To start, we recommend chilling the glass while collecting ingredients by filling it with ice.  Once ready and properly chilled, dump the ice and add 1 dash of bitters.  Swirl this around the glass to coat the sides evenly, coming up about 2/3 to the top.  From here, add a 1/2 jigger of simple syrup and first jigger of rum, and stir together for a few seconds.  Add the second jigger of rum, then the ice and stir one more time.  Layered flavor is the name of this drink.  Finally, take the orange twist, spritz above the glass and rub the peel on the inner edge of the glass before garnishing.

A simple cocktail with amazing layers of flavor, we recommend relaxing with it in your favorite chair overlooking your domain.

The post The Perfect Rum Old Fashioned appeared first on FactoryTwoFour.

As you will find with our recipes, we highly encourage messing around. Use our recipes as a template to spark some culinary craziness. Switch out ingredients, adjust as needed and have fun. Cooking is a love and passion of ours and we hope it will become the same for you.

The post Chimichurri: A Light Sauce For Everything appeared first on FactoryTwoFour.

A skeptic at first (broccoli on pizza?), it turned out to be one of the most amazing pizzas I have ever enjoyed.  So with a little begging and bribing to my cousin Andi, the creator of this dish, I am happy to say that I can now share it with the world. While I cannot claim ownership of the recipe, I can say I help out with the perfectly paired wine and the dishes afterwards. This meal, with the different ingredients, has changed the way I will forever think about pizza toppings.  Gone are the cravings for pepperoni and cheese, replaced with thoughts of out of the box toppings to balance, fill, and be amazing.  Welcome the white pizza with rosemary and broccoli rabe.

While preparing this dish, I recommend opening a bottle of white wine to get the palette ready.  We had the  2012 Horse Heaven Vineyard Sauvignon Blanc from Chateau Ste. Michelle while everything was cooking. During the meal, I would recommend an Chilean Cabernet Sauvignon, such as the 2010 Casillero Del Diablo Cabernet Sauvignon 2010, Reserva.  The spicy notes of the work amazing with the bitters of the broccoli and spice of the red pepper flakes.  Some might be shocked at the mixing of whites and reds in an evening, but I stand by the belief that a palette can be prepared with a complimenting wine before dinner for maximum enjoyment.

A note from the chef Andi Melick: Every time I make this, I find it is best enjoyed with an abundance of wine, laughter, and bad dating stories.

Ingredients:

• Pkg whole wheat pizza dough (store bought is just fine)
• 1 large Yukon Gold potato, very thinly sliced
• 1-2 bundles broccoli rabe (asparagus is also delicious if you’re making this when broccoli rabe is out of season)
• 2-3 cloves garlic, minced
• 1/4 tsp crushed red pepper flakes
• 8 oz. mozzarella, thinly sliced
• 1/2 cup grated Pecorino Romano
• fresh rosemary (I use one whole package from grocery – more the better in my opinion)
• Salt and pepper to taste
• Olive oil

Directions:

Preheat oven to 375.

Arrange potato slices in single layer on baking tray lined with parchment paper. Drizzle lightly with olive oil and salt and bake until edges turn golden, about 15-20 minutes. Remove from over and let cool. Increase oven temp to 475.  Blanch broccoli rabe in large pot of salted boiling water for 30 seconds; drain and run under cold water (or place in bowl of ice water) to stop cooking. Cool, drain and dry on kitchen towel. Cut into 2″ pieces.  Heat 1 Tbsp olive oil in skillet over medium heat. Saute garlic and red pepper flakes briefly, about 30 seconds. Add broccoli rabe and 1/2 tsp salt and saute for 1 minute. Remove from heat.  Lightly brush pizza dough with olive oil. Layer with mozzarella, then top with potato slices, followed by broccoli rabe. Sprinkle fresh rosemary and finish with Pecorino Romano. Bake on lowest rack in oven until crust is golden brown and cheese is bubbly, about 15 minutes.

The post Recipe: White Pizza with Rosemary and Broccoli Rabe appeared first on FactoryTwoFour.

• 2 parts Basil Hayden’s Bourbon
• 1/2 part Cajun Spice Syrup*
• 5 dashes Peychaud’s Bitters
• 2 dashes Angostura Bitters
• Lemon Zest
• Sprig of Thyme

Combine all ingredients into a mixing glass with ice. Stir until well chilled and strain into a cocktail glass. Garnish with the zest of a lemon a sprig of thyme.

*Cajun Spice Syrup

• 1 cup Water
• 1 cup Sugar
• 1 tbsp. Cajun Spice

Combine all three ingredients in a saucepan and warm. Stir until sugar and Cajun Spice are fully dissolved into the water. Strain into an empty container and set aside.

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