O.K. The big day is near!
I’m packing up and heading to Dallas for a relaxing getaway to visit my Texas cousins. And maybe for some sports thing… And snow angels.
Here’s what’s on the menu for the SU PA BO!!!!!

B.J. Rahi Tuna Sliders with Wasabi Chris Creamoeatu
The “Big Guy” Dish!

Hot Chicken Greg Jennwings Balls with Cool Mike Cabrallace Blue Cheese Dressing
The “Go Long” Dish!

Figgy Hood Bruschetta
Well now I know what school yard nicknames my future son has to look forward to. All good. Ziggy Zucker is going to be a bad-ass.

RaChardonnay Mendenhall Poached Peaaron Rodgers
I know, I know, my east coast friends are screaming and twitching. See, back in New York we give vowels distinct pronunciations. Aaron nor Erin rhyme with Pear-in where I come from. But I’m doing it! The Pearon Rogers is on the menu! Raise your hand in the “air” if you “care” what rhymes with “pear.”

LaMarrgarita Woodley
I’m making it as woody as possible.

B.J. Rahi Tuna Sliders with Wasabi Chris Creamoeatu

Serves 4-6
Tuna Balls
Ingredients:
1 lb ahi tuna, ground or finely chopped
¼ t lemon zest
¼ t lime zest
¼ t blood orange zest
1 T lemon juice
1 T lime juice
1 T blood orange juice
¼ c scallions, finely chopped
1 T ginger, finely chopped
1 T black sesame seeds
1 T toasted sesame oil
1 t chili sesame oil
1 t chili paste
1 T panko breadcrumbs
salt
pepper
olive oil

Procedure:
Combine the tuna, citrus juices and zests, scallions, ginger, sesame seeds and oil, chili paste and oil, panko, salt and pepper in a bowl. Mix well, using your hands or a fork.

Heat some olive oil in a pan on medium high. Scoop out a small handful of the tuna mixture and form it into a mini burger patty shape. Cook the patties in the oil for a minute on each side. Flip to cook the other side.

After another minute, transfer the patties to a paper towel lined plate to drain and cool. They should just be cooked through.

Wasabi Cream
Ingredients:
½ c mayonnaise
½ c plain yogurt, greek style
1 T wasabi paste
½ lime, juiced
1 t garlic, chopped
1 avocado
salt

Procedure:
In a blender, combine the mayonnaise and the yogurt until smooth. Add the wasabi, lime juice, salt, and garlic. Blend until smooth. Add the meat of the avocado, cut into small chunks. Blend until smooth, scraping down the sides of the blender in between pulses to incorporate everything.

Now I’m still working to lose those damn 10 pounds from last year. (Who knew the 10 in 2010 was going to be so prophetic?) So I’m still limiting my carbs. You can go ahead and shmear some of the wasabi cream onto a mini dinner roll and sandwich a tuna burger in there to make a slider, but I’m just going to dip and eat. I don’t miss the bun, really. (though I clearly missed my weekly manicure…)

Hot Chicken Greg Jennwings Balls with Cool Mike Cabrallace Blue Cheese Dressing

Serves 4-6
I admit it. I’m not a huge chicken person. Telling me something “tastes like chicken” is not a hard sell. Sure, I’ll eat it, and there are certain places where I’ll always order it (e.g. Quatorze Bis on 79th and 1st), it’s just not my favorite. Largely because I’m not that into… wait for it… the bones. So while I love the taste of chicken wings and quite enjoy getting all messy in a bar, I wanted to find a way to do this sans bones. Behold the Chicken Wings Balls!

Chicken Balls
Ingredients:
1 lb of chicken, ground
¼ c hot wing sauce (if you can’t find some, mix together equal parts (2 T) hot sauce and (2 T) melted butter)
1 T garlic, minced
1 T flour
3 scallions, finely chopped
salt
pepper

Procedure:
Preheat oven to 400. Combine the chicken, hot sauce, garlic, flour, scallions, salt and pepper in a bowl. Form the mixture into little meatballs, coat with olive oil, and place on a foil-lined tray. Bake the chicken balls until cooked through, about 12 minutes. Remove from oven and transfer to a paper towel lined plate to drain.

Blue Cheese Dressing
Ingredients:
1 c Cabrales blue cheese, chopped finely (thank you Bobby Flay for introducing it to me!)
½ c plain yogurt, greek style
1 T lemon juice
1 T chives, chopped
salt
pepper

Procedure:
Throw all of the ingredients into a blender and blend, blend, blend until smooth. Transfer to a dipping bowl.

Figgy Hood Bruschetta

Serves 8-10
Ingredients:
1 baguette, sliced into ½” pieces
1 ½ c fresh ricotta cheese
2 T honey
¼ lb prosciutto
1 c figs
1 c water
1 c sugar
½ c brandy
¼ c mint, chopped
2 T c chives, chopped
1 T heavy cream
1 lemon zested
salt
pepper
olive oil

Procedure:
In a small pot over medium high heat, combine the water, sugar, and brandy. When it starts to boil, reduce the head to low and add the figs. Simmer the figs for at least 30 min. Transfer the figs and enough liquid to cover them to a sealed container and refrigerate. Let stew overnight.
Combine the ricotta, cream, zest, honey, mint, and chives in a bowl and mix until well blended.
Brush the bread slices with olive oil and grill them until slightly browned.

Spread some of the ricotta mixture onto each slice. Then fold a piece of prosciutto on top. Slice the figs in half lengthwise and place some of them on next. Finish off with a light SWOOPS.*
*SWOOPS = Season With Olive Oil, Pepper, and Salt

RaChardonnay Mendenhall Poached Peaaron Rodgers

Serves: 3

Ingredients:
1 btl (750) Chardonnay white wine
1 c water
2 cinnamon sticks
1 t peppercorns
1 T cloves
2 star anise
1 c sugar
1 t vanilla extract
1 T balsamic vinegar
1 orange, juiced
1 orange, peel
3 pears, peeled

Procedure:
Pour the white wine and water into a pot on high heat. Add the cinnamon sticks, peppercorns, cloves, star anise, sugar, vanilla, vinegar, and orange. Stir. Once it starts to boil. Reduce the heat to low and add the pears. Simmer the pears in the poaching liquid for at least an hour, turning occasionally to make sure all sides of the pear gets bath time. Once the pears have started to soften, transfer them to a bowl and pour the liquid through a strainer to cover them. Cool, and serve.

LaMarrgarita Woodley

Ingredients:
2 oz. tequila
1 oz. woody water*
1 lime, juiced
1 oz. pear (or orange) liquor
shake of salt
Procedure:
* To make the woody water, boil 1 c water, ½ c sugar, 4 sprigs rosemary, 4 sprigs thyme, 4 sprigs oregano, and 4 sage leaves in a pot. Simmer for 2-4 min. Strain and cool.

Throw all contents into a shaker with some ice. Shake it up. Pour into a glass and down.

Now MAN UP and CHOW DOWN!!