Super Dip

Perhaps you'd like to be the star of your Super Bowl party?  Perhaps you'd like to make a few new friends?  Then boy do I have just the thing for you!

Take it from me, I don't even care about things like the Super Bowl, but when it comes to a 4 hour span of snacking on a smorgasbord of goodies, I'm your gal.  This is when people pull out the big guns of finger food munchies, really go all out, and I can't turn down opportunities like that.

I can't remember how I stumbled upon this recipe - tastespotting is a likely candidate, though - but it had me scrambling to the fridge within 5 minutes to check what I needed to buy to MAKE THIS RIGHT NOW.  I know my picture is probably not really doing that for you right now in all it's washed out and blobby glory, but I bet if I would have just stuck a few radish slices on top and then told you about it tangy, crunchy, garlicky, earthy flavor that might motivate you some.  There's dill and lemon and the bite of garlic at the end and all of that is studded with hot pink radish chunks that could only improve if you manage to find the rare spicy ones.

I'm telling you, you have a hit on your hands here, what you choose to do with it is up to you.


Radish Dip
Adapted from Lick my Spoon

This dip gives you options and I've already tweaked it a bit from the original by adding an additional clove of garlic - more garlic is never a bad thing - and about 3 times as much dill because I love both of those flavors.  Go ahead and use Neufchatel for a lower fat option, with everything else going on flavor wise, no one will be able to tell the difference.  I obviously dipped to my heart's content with tortilla chips (serious addiction over here), but Lick my Spoon says Frito's Scoops are the way to go.  I won't tell if you pick fresh veggies, though.

1 cup diced radishes
8 ounces softened cream cheese
1 tablespoon lemon juice
Zest of 1 lemon
2 tablespoons mayonnaise
1 tablespoon finely chopped dill
1 teaspoon salt
2 cloves garlic, minced

Put all ingredients in a bowl stir until completely mixed.  Serve with chips or veggies.

Of Applications and Appetizers

Let's talk college applications, shall we?  How they're the bane of my existence.  Page after page of information to fill out, straining my brain to answer ridiculous prompts that will supposedly give each school a personal insight to my self without sounding cliche/groveling/desperate.  On top of just plain putting yourself out there for rejection.  This is so not my thing.

And we haven't even gotten to the part where I will be a university student, pursuing an undergraduate degree with a sea of students 10 years my junior.  Assuming that all my hopes and dreams come true, I could potentially be that person in class.  The older one who always sits in the front (why are they always there in the first row?), hand shooting up at every opportunity to ask question after question, offering up more opinions than are necessary.  People, I may just have to fill that role.  I don't mean to offend.  Good for you, front of the class student, for participating and being involved.

Can we just skip to the part where I have the degree, already?  I want to be a part of that club.

Sure, I'm being melodramatic, although not entirely untruthful.  This will all be worth it.  So what, I waited 10 years to go back to school, at least I know I'm going after something I'm passionate for.  I'm ready now to be a serious student.  My brain is prepared to be stuffed, challenged and crammed full of science-y nutrition stuff.  (Yes.  That is the technical term).  But really?  Applications due during holiday season?  I want to think about delicious Thanksgiving meals and all the ways I will stuff myself silly.  Champagne toasts and plates piled high with dressing and turkey and cranberry sauce - in that order.  Pumpkin, or perhaps sweet potato pie with clouds of whipped cream.  Not applications, transcripts and essay prompts.

Are you still there?  I promise I'm done now, I even feel a little better.

Here, let me take a little stress out of your planning at least if you're in charge of an appetizer.  This is it right here!  Absolutely do not look any further!  These open-faced tea sandwiches may not be traditional (?) with their Asian influenced flavors, but they sure are a crowd pleaser.  I've made them on several occasions and each time the entire plate gets inhaled in mere minutes.  The guests are all polite, nicely taking just the one to nibble on while nodding their heads in approval.  "So fresh!" they say.  Then I walk away, smiling, and this must be the point where they stuff 4 more into their mouths at once or else grab a handful for the purse or pocket, because, POOF, the plate is empty.  I don't blame them, they are delicious, but I might recommend you make extras unless you like the pleading looks of hungry guests.


Radish and Chive Tea Sandwiches
Adapted from Bon Appetit, April 2008

I can usually get about 20-24 pieces of baguette covered with this amount of butter, even though the original called for only 16.  Sometimes I cheat and use green onion tops instead of chives, either works, I've never had any complaints.  Use your discretion for how many this will serve, but I brought 24 of these to a dinner party of 8 people and I know they would have eaten more if they had the opportunity.

4 tablespoons butter, room temperature
3 tablespoons minced chives, divided
1 tablespoon toasted sesame seeds
1 teaspoon grated peeled fresh ginger
1/2 teaspoon sesame oil
24 1/2-inch-thick baguette slices
10 radishes, thinly sliced
Fleur de sel, for garnish

Mix butter, 2 tablespoons chives, sesame seeds, ginger, and oil in small bowl.  Spread butter mixture over each bread slice. Top with radishes, overlapping slightly. Sprinkle with remaining chives and fleur de sel.

Eating in Patterns

Sometimes I get into these obsessive food kicks.  Actually, I suffer these obsessive tendencies towards food a lot.  I can and will eat the same thing for lunch everyday, for weeks on end, and still not get sick of it.  Peanut butter and jelly sandwiches, crackers and cheese and apples, yogurt with pretzels and fruit salad, ants on a log.  (And would you look at that!  My lunch habits closely resemble that of an elementary school kid!)  The same goes for breakfast, Cheerios or Special K nearly every single day.  I can't help it, I like the routine.  No, I crave it.

Right now I can't get enough of Asian flavors - hello miso soup, hey there banh mi.  And now these lettuce cups.  While these are by no means traditional fare, or even indicative of one particular cuisine, the chicken salad certainly has the elements that I've been hankering after.  This recipe won't blow you out of the water, but it's solid and I'd say the flavors are easily accessible.  The creeping heat of the sambal oelek is balanced by a tangy yogurt dressing and crisp fresh lettuce.  Nothing too overwhelming.  Nothing too unexpected.  I did these up for dinner, serving three at a time, but honestly, I think they'd work better as an appetizer.  Preferably served with a refreshing Saison or Farmhouse Ale.

Spicy Asian Chicken Salad Lettuce Cups
Adapted from Food & Wine Magazine, September 2009

12 lettuce cups

1/4 cup mayonnaise
1/4  cup plain yogurt
2 teaspoons sambal oelek
1 teaspoon Dijon mustard
1/2 teaspoon sesame oil
1 pound chicken breast, poached and meat shredded
1/3 cup water chestnuts, coarsely chopped
2 scallions, white and green parts thinly sliced
Kosher salt and freshly ground pepper
12 Bibb lettuce leaves (not the biggest outer leaves)
1 Hass avocado, peeled and cut into 12 slices
Lime wedges, for serving

In a medium bowl, mix the mayonnaise and yogurt with the sambal oelek, mustard and sesame oil. Stir in the chicken, water chestnuts and scallions and season with salt and pepper. Spoon the chicken salad into the lettuce cups and top with a slice of avocado. Serve with lime wedges.