Trivia:
What are the three steps Whole Hog Cafe uses to cook its brisket?
*****
Remember, if you're going to check them out - do it Friday, they're closed Thanksgiving Day.
http://www.wholehogcafe.com/
Wednesday, November 24, 2010
Going Whole Hog at Whole Hog But They do Turkeys Too - Answer Trivia Question
Trivia:
What are the three steps Whole Hog Cafe uses to cook its brisket?
*****
Remember, if you're going to check them out - do it Friday, they're closed Thanksgiving Day.
http://www.wholehogcafe.com/
Wednesday, November 17, 2010
Answer Trivia Question for Free Lunch to Grider Field Airport Restaurant, Pine Bluff
Want to try some?
Answer the Trivia question below for your chance to win lunch-for-two to Grider Field Airport Restaurant, 709 Hangar Row, off Highway 65 in Pine Bluff and leave your contact information. Only your name will be published on this site. All correct entries are eligible for a drawing that takes place tomorrow on MidDay.
Trivia Question:
What does cold-dipping mean for the cooks at Grider and on what item is this technique used?
Saturday, November 13, 2010
Congratulations - Ellen Busch, Winner of $100 dollar gift certificate to Cantina Laredo
Submitted by Janice Brown
Queso
1/2 stick butter
4 T flour
1 t paprika
1 t chili powder
1 t ketchup
1/2 t dry mustard
1/2 t cumin
1/2 t pepper sauce
2 cups milk
1/2 lb Velveeta cheese
1/2 t red pepper
1/2 t garlic powder
Melt butter in a sauce pan then mix in flour; cook 1 minute until paste-like.
Add in paprika - pepper sauce ingredients; mix thoroughly.
Add in rest of the ingredients; cook together until thick; stir constantly so it does not burn.
Janice Brown
Conway, AR
Queso Dip
Submitted by Ellen Busch - Winner Selected by Cantina Laredo
Ingredients:
2 tablespoons vegetable oil
1 cup chopped yellow onion
1 teaspoon Mexican chili powder
1 cup chopped seeded tomato
2 teaspoons minced garlic
8 ounces white Cheddar cheese (1/2 pound), shredded (about 2 cups)
8 ounces Monterey Jack cheese (1/2 pound), shredded (about 2 cups)
1 10 oz cup canned, chopped mild or hot green chiles
3 tablespoons sour cream
2 tablespoons chopped fresh cilantro
1 teaspoon ground white pepper
1/4 teaspoon salt
Cooking Directions:
Heat the vegetable oil in a medium saucepan over medium heat until hot.
Add the onion and chili powder and cook, stirring, until soft.
Stir in the tomato and garlic and cook, stirring, for another 2 minutes.
Reduce the heat to medium-low and add the cheeses and chiles. Cook, stirring constantly, until the cheese melts, about 2 minutes.
Stir in the sour cream, cilantro, white pepper, and salt.
Serve with your favorite tortilla chips.
Ellen Busch
Submitted by Lynann Papan
6 8-oz blocks of cream cheese
8 oz of shredded Monterey jack cheese
2 cans Rotel
1 lb of spicy ground sausage
1 lb of regular ground sausage
(Sometimes I use taco meat instead of sausage.)
Brown the sausage. Add the cheeses and melt. Add the Rotel. Heat for 20 minutes or so. Serve with tortilla chips. It is YUMMY!
Thanks!
Lynann Papan
Submitted by Tommie Parker
Monterey Jack cheese-2cups shredded
Chedder Cheese- 1 cup shredded
1clove garlic-chopped
1teaspoon oregano(I like more)
1teaspoon cumin (I like more)
1/2 teaspoon paprika
1pepper-chopped (your choice of pepper)
1tablespoon olive oil
1 tablespoon unsalted butter
1/2 teaspoon basil
1 cup diced tomatoes in juice (16 oz)
Melt butter & oil in large pan, low-medium heat, add the garlic, pepper,add the tomatoes, herbs, cheeses. Heat slowly, melt & mix ingredients. Top with chopped tomatoes, shallots, capers & sunflower seeds. Serve with favorite chips, crackers, tortillas.
Tommie Parker
Submitted by Kevin Hamman
1/2 stick butter
4 Tbsp flour
1 tsp paprika
1 tsp chili powder
1 tsp cumin powder
1 tsp pepper sauce
1 tsp cayenne pepper
1/2 tsp garlic
1 Tbsp ketchup
dash of tabasco sauce
2 cups milk
1/2 pound American Cheese
Melt the butter and then mix in flour. Add remaining ingredients and mix then add cheese and melt. Enjoy!
Kevin Hamman
Submitted by Elizabeth Kellett
Ingredients:
1 lb Velvetta cheese chopped into small squares 1can Rotel 1can Rotel blended in a blender to juice consistency Cumin powder to taste
In a large bowl mix first 3 ingredients together and microwave 3-4 minutes at a time stirring in between. Melt completely and add cumin powder to taste. Stir well and serve hot with tortilla chips. Yum
Simple but a family favorite.
Thanks,
Elizabeth Kellett
Submitted by Mitch
2 cans of rotel
1 packet of dry taco seasoning
1 block of mexican velveeta cheese
1/2 pound of hamburger meat
Slice cheese into cubes. Combine the 2 cans of rotel (with juice for extra kick) with the cheese in a microwaveable bowl. Microwave the cheese/rotel mixture for 2 minutes, then stir. Repeat the process until cheese is all melted. Brown hamburger meat and drain grease. Add in the dry taco seasoning along with a half cup of water. Place the cooked seasoned hamburger meat in the melted cheese. Done!
*Diced habaneros can be added to the dip to give it a super kick!
Queso
1/2 stick butter
4 T flour
1 t paprika
1 t chili powder
1 t ketchup
1/2 t dry mustard
1/2 t cumin
1/2 t pepper sauce
2 cups milk
1/2 lb Velveeta cheese
1/2 t red pepper
1/2 t garlic powder
Melt butter in a sauce pan then mix in flour; cook 1 minute until paste-like.
Add in paprika - pepper sauce ingredients; mix thoroughly.
Add in rest of the ingredients; cook together until thick; stir constantly so it does not burn.
Janice Brown
Conway, AR
Queso Dip
Submitted by Ellen Busch - Winner Selected by Cantina Laredo
Ingredients:
2 tablespoons vegetable oil
1 cup chopped yellow onion
1 teaspoon Mexican chili powder
1 cup chopped seeded tomato
2 teaspoons minced garlic
8 ounces white Cheddar cheese (1/2 pound), shredded (about 2 cups)
8 ounces Monterey Jack cheese (1/2 pound), shredded (about 2 cups)
1 10 oz cup canned, chopped mild or hot green chiles
3 tablespoons sour cream
2 tablespoons chopped fresh cilantro
1 teaspoon ground white pepper
1/4 teaspoon salt
Cooking Directions:
Heat the vegetable oil in a medium saucepan over medium heat until hot.
Add the onion and chili powder and cook, stirring, until soft.
Stir in the tomato and garlic and cook, stirring, for another 2 minutes.
Reduce the heat to medium-low and add the cheeses and chiles. Cook, stirring constantly, until the cheese melts, about 2 minutes.
Stir in the sour cream, cilantro, white pepper, and salt.
Serve with your favorite tortilla chips.
Ellen Busch
Submitted by Lynann Papan
6 8-oz blocks of cream cheese
8 oz of shredded Monterey jack cheese
2 cans Rotel
1 lb of spicy ground sausage
1 lb of regular ground sausage
(Sometimes I use taco meat instead of sausage.)
Brown the sausage. Add the cheeses and melt. Add the Rotel. Heat for 20 minutes or so. Serve with tortilla chips. It is YUMMY!
Thanks!
Lynann Papan
Submitted by Tommie Parker
Monterey Jack cheese-2cups shredded
Chedder Cheese- 1 cup shredded
1clove garlic-chopped
1teaspoon oregano(I like more)
1teaspoon cumin (I like more)
1/2 teaspoon paprika
1pepper-chopped (your choice of pepper)
1tablespoon olive oil
1 tablespoon unsalted butter
1/2 teaspoon basil
1 cup diced tomatoes in juice (16 oz)
Melt butter & oil in large pan, low-medium heat, add the garlic, pepper,add the tomatoes, herbs, cheeses. Heat slowly, melt & mix ingredients. Top with chopped tomatoes, shallots, capers & sunflower seeds. Serve with favorite chips, crackers, tortillas.
Tommie Parker
Submitted by Kevin Hamman
1/2 stick butter
4 Tbsp flour
1 tsp paprika
1 tsp chili powder
1 tsp cumin powder
1 tsp pepper sauce
1 tsp cayenne pepper
1/2 tsp garlic
1 Tbsp ketchup
dash of tabasco sauce
2 cups milk
1/2 pound American Cheese
Melt the butter and then mix in flour. Add remaining ingredients and mix then add cheese and melt. Enjoy!
Kevin Hamman
Submitted by Elizabeth Kellett
Ingredients:
1 lb Velvetta cheese chopped into small squares 1can Rotel 1can Rotel blended in a blender to juice consistency Cumin powder to taste
In a large bowl mix first 3 ingredients together and microwave 3-4 minutes at a time stirring in between. Melt completely and add cumin powder to taste. Stir well and serve hot with tortilla chips. Yum
Simple but a family favorite.
Thanks,
Elizabeth Kellett
Submitted by Mitch
2 cans of rotel
1 packet of dry taco seasoning
1 block of mexican velveeta cheese
1/2 pound of hamburger meat
Slice cheese into cubes. Combine the 2 cans of rotel (with juice for extra kick) with the cheese in a microwaveable bowl. Microwave the cheese/rotel mixture for 2 minutes, then stir. Repeat the process until cheese is all melted. Brown hamburger meat and drain grease. Add in the dry taco seasoning along with a half cup of water. Place the cooked seasoned hamburger meat in the melted cheese. Done!
*Diced habaneros can be added to the dip to give it a super kick!
Wednesday, November 10, 2010
Trivia Question for Cantina Laredo
Ok... because the prize is so generous this week - sorry guys, gotta make you work a little harder for it. Here's the deal...please shoot me (written) your best queso recipe (cheese dip).... and the experts at Cantina Laredo will pick the winner. Just leave the written recipe in the comment box at the bottom of this blog or you can email it to me: psmith@katv.com. Believe you me, it will be worth it - $100 gift certificate. You can eat a whole lot of fajitas for that amount. :) Ok... get typing. Winner will be announced on MidDay Show as soon as winning recipe is selected. Bon Appetit!
Thursday, November 4, 2010
Wednesday, November 3, 2010
Answer Trivia Question for Free Breakfast/Brunch to B-side in WLR
Beignets and Lemon Curd
Biscuit Bridge
Bacon-Wrapped French Toast or French Toast Kabobs
Want to try some?
Answer the Trivia question below for your chanceto win a meal for two to B-Side Restaurant in the Market Place Shopping Center, 11121 North Rodney Parham, Little Rock (Next door to Lilly's Dim Sum) and leave your contact information. Only your name will be published on this site. All correct entries are eligible for a drawing that takes place tomorrow on MidDay.
Trivia Question:
B-side does something different to its grits - what is it?
Monday, November 1, 2010
AY Magazine's 2010 Celebrity Chef Cook-Off
Be sure to check out the Celebrity Chef Cooking Competition this Thursday at Pulaski Technical College (November 4 - 6:30 pm) in the Campus Center Grand Hall.
Tickets are $50 and benefit the Culinary Arts program at Pulaski Tech.
So much fun last year... plus the food is aweseme. Hope to see you there. For more information, check out aymag.com/go/cookoff. AY Magazine's 2010 Celebrity Chef Cook-Off
Nov. 4, 2010 • 6:30 pm
Pulaski Technical College • Campus Center Grand Hall
3000 West Scenic Drive • North Little Rock
Tickets: $50 per person
Dress: business casual • Open bar and heavy hors d'oeuvres
Seating is limited. Proceeds from the evening will benefit The PTC Foundation Arkansas Culinary School Fund in honor of John and Debbie Barnes.
Enjoy a lovely evening as these celebrity chefs prepare recipes submitted in our 2010 Reader Recipe Contest: David Bennett of Vieux Carre, Brian Deloney of Maddie’s Place, Donnie Ferneau of Ferneau Restaurant, Timothy Morton of 1620 Restaurant, Ted Roman of Arlington Hotel and Tandra Watkins of Capital Hotel. Event judges will be Mark Abernathy of Loca Luna & Red Door Bistro, Faith Anaya of KidsCook Arkansas, Peter Brave of Brave New Restaurant, Todd Gold of Purple Cow and Mary Twedt of KUAR’s “Arkansas Cooks.”
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