Wednesday, April 23, 2014
By ELLISE PIERCE McClatchy Newspapers
(Continued from page 1)
Pulled-pork sliders with sweet jalapeno-spiked pickles should keep football watchers pleasantly filled for even extra-long games.
Ice cream sandwiches will score with fans of any team.
1 cup sugar
Mix together pickles, jalapenos and sugar. Refrigerate overnight. Serve with pulled-pork sliders.
Makes: 4 to 6 servings
1½ pounds potatoes, such as Yukon Gold, cut into 3-inch chunks
3 pieces bacon, cooked till crispy and crumbled
2 green onions, chopped
1/3 cup Greek yogurt
2 tablespoons good mayonnaise, such as Hellmann's
1 teaspoon Dijon mustard
Sea salt and pepper
1. Heat potatoes in a large pot with salted water. When it reaches a boil, turn down heat and let simmer 15 to 20 minutes or just until tender. Roughly smash them, with a hand masher or fork, making sure to leave large pieces.
2. While the potatoes are cooking, make hard-boiled eggs. Place in saucepan, cover with water and heat. When water reaches a boil, set timer for 10 minutes. When done, rinse eggs in cold water, then peel and chop.
3. Add chopped egg, bacon and green onions to potatoes.
4. Whisk together Greek yogurt, mayo and mustard, and fold into the potatoes. Taste for seasonings. Serve warm or cold.
ICE CREAM SANDWICHES
Makes: About 25 sandwiches
My friend Barie Pinnell (who, like me, lived in France for a number of years) served these ice cream sandwiches for dessert one night at her house in Bernalillo, N.M., and she called them "Texas macarons" -- which was totally fitting because, one, they're bigger than a traditional French macaron, and two, because it's so hot in the summer in Texas, an ice cream sandwich instead of a meringue cookie filled with ganache is far more appropriate.
This recipe is an adaptation of recipes from Barie and the owners of Bi-Rite Creamery in San Francisco.
2-2/3 cups flour
2 cups unsweetened cocoa
4 teaspoons baking soda
1 teaspoon sea salt
1 pound (4 sticks) butter, at room temperature
2 cups sugar
1 cup brown sugar
2 pints of your favorite ice cream (I used Talenti raspberry sorbet)
1. Whisk together flour, cocoa, baking soda and salt, and set aside.
2. In a stand mixer, cream butter and sugars until fluffy. Add eggs one at a time, beating a minute or so between each addition.
3. Add flour-cocoa mixture, mixing just until it comes together. Refrigerate dough for 2 hours, or until firm.
4. Place racks in the top and bottom thirds of the oven and preheat to 350 degrees. Line two baking sheets with parchment paper and scoop out 2-inch balls of dough, leaving 3 inches between them. Flatten the dough with your hand so each ball is a ½-inch-thick disc.
5. Bake both sheets (on top and bottom racks) for 5 minutes, then switch them, making sure to rotate the pans, too. Bake for another 5 to 6 minutes, or until the cookies are slightly cracked on the surface and feel dry and slightly firm in the middle -- you're going for a flat cookie.
Cool for a minute on the baking sheet, then transfer to a rack. Let cool completely and store in an airtight container.
6. To make the sandwiches, let ice cream soften so it will spread easily. Then spread about a scoopful on each cookie and top with another cookie. As you assemble these, put them in a large plastic zip-top bag and place them in the freezer. The ice cream sandwiches need to freeze for at least 2 hours before serving.
Note: You may freeze the cookie dough to make sandwiches later. Simply scoop dough balls and place in a zip-top bag. When you're ready to bake, let them warm up a bit so you can press down the dough (per instructions).
click image to enlarge
A bacon-potato salad goes great with football, too.