0 KREEPY KRISPIE TREATS

WHAT !!??..like you've never made these in your life...?!

if you haven't shame on you...sometimes you just have to turn off your computer, shelve the fancy cook books...

and READ THE BACK OF THE CEREAL BOX!!!

well Halloween is right around the corner and i'm all about candy and sweets lately. hey, maybe i'll go out trick or treating this year...who'll know how really old i am if i wear the right mask...think of all the free candy oooh, pretty candy lots of different candy..sweet candy...oh sorry. i was in a candy coma......i remember when i was a kid, there was nothin' like coming home with that pillow case of goodies and dumping it out on the kitchen table for all it cavity creating glory. mom would immediately have to put the brakes on the candy flyn' frenzy or we probably would have made a few trips to the hospital, simply exploded or lost our minds from the inevitable sugar buzz.

for these Creepy Crispies?

...I READ THE BACK OF THE BOX

and i threw in a few brightly colored (Halloween special) M&M's with a few Gummy Worms shoved half way in.

my only suggestion is that if you are using M&M's work quickly and be aware that they will start to melt and split. the less you work with them the better.

i realized as i was writing this post that i have no actual picture of the squares...i just got so mesmerized by the face on the gummy worm. i just wanted to get his best side...

i shipped them off to the niece and nephews so fast i couldn't get another photo.

then again, i'm sure you know what they look like...seen one seen 'em all.

0 ROASTED BUTTERNUT SQUASH, GARLIC, SAGE PUREE

i know we'll probably see a zillion recipes for butternut squash soup in the next few months, but this one isn't really a soup, although you can just add a little more stock and a splash of cream to make it a warm, fall-ish bowl of gold. actually i found it in a health magazine and it was presented as a healthy alternative pasta sauce teamed up with some whole wheat pasta. yum!

i opted for a thick rich puree used under large pan seared scallops. not only was in tasty, but the color was so vivid and visually appealing.

so easy..it's just the darn prep work that takes a bit of time. of course, after the fact, i realize i could have bought already peeled garlic and ready skinned and diced butternut, but where's the fun in that?...sometimes the dish tastes just a bit better with a hint of sweat in the mix...right?
one of my least fav savory chores is peeling garlic AND skinning and cutting up those butternuts is not pleasant either. i know you can roast the butternut in halves, but i think the diced lends itself to the flavor more. more roasting area equals more roasty flavors.



this thick puree also is great for plate decor. i made these three quick swipes with a spoon and they stayed nicely for maybe 20mins or so. i say this because if you were serving quite a few people the plate would hold up well for service. didn't run or get watery like some do. maybe it's due to the trace oil and controlled chicken stock addition.

RECIPE...
well, as i often find...some of the best things have the fewest ingredients.

peel and cube a med. size butternut squash
peel a whole head of garlic (i love garlic, really LOVE roasted garlic)
lightly toss with some good olive oil, salt and pepper to your liking.
now, if i were making it for myself alone, i would have put some heat in there. a little sprinkle of cayenne or chili arbor would do the trick.
put this in a large baking pan or cookie sheet. best if they are all out flat and not piled up.
400 degrees. get in there and toss it all around about every 10 mins 'till it all looks nice and roasty and the squash is fork tender. remove it from the oven and while it's still warm toss it with approx 1/4 finely chopped FRESH sage. i say approx because butternuts come in a wide variety of sizes, so just use a little more than you might think, i did, and was pleased with the flavor of the sage singing throughout.
now put this all in a nice tall sauce pan (you'll want to use a wand blender so chose your pan accordingly) add a little chicken stock. just a minimum at first untill you get the desired consistancy. season to taste and
VOILA...done...could that be any easier?
IMPORTANT...i think a hand/wand blender is manditory for this type of stuff. in fact, i think they should be manditory for every kitchen. i use mine all the time. so much easier than a stand up blender (which would not work for this thick of a puree) and a heck of alot cleaner and easier than the big ol' cuisinart.

the rest of the family had it as soup the next night and i enjoyed as a side a few times after that...so it holds up really well, again, it didn't get watery.
the following week i did the same thing with a sweet pumpkin...you want to talk difficult peeling and cutting?...but well worth it. so well worth it i bought another and need to go down staires and get started right now.
maybe i should stop by the garage and get the chain saw...?

PS...update...the sweet pumpkin i just had was unbelievably good. i did the same as above, BUT sprinkled just a hint of pumpkin spice on before roasting. still couldn't add the cayenne (wimpy palettes in this house), but the pumkin spice is a must try. by the way, i like to make my own pumpkin spice by mixing

1/2 t. ginger, 1/2 t. ground clove, 1/2 t. allspice, 1/2 t. nutmeg and 1 t. cinnamon...much better than that already made store bought stuff.

0 CHOCOLATE COCONUT SHORTIES

good ol' shortbreads

i like to call 'em "SHORTIES"

my go-to cookie. there's a certain cookie monster in this house that insists there be shortbreads all the time. some of my more experimental cookies don't quite hit the mark, but it seems most flavor combos are just fine when enveloped by shortbread cookie dough.

they are also the "gift-of-choice" cookie. as you can see they stack up nicely, making them very easy to package in those cute little twist tie gift bags or square goodie box. shelf-life?...they don't last around here long, but when i throw a little cayenne into the mix they don't get devoured as quickly (i'm the only one in the house that can stand the heat) and i'e tried one probably a week old and it was just as good. i make sure they're in an airtight container and i always put a papertowel at the bottom of the tupperware.

THE RECIPE?

i think i've posted the base recipe a few times. it all started with a cookie from smitten kitchen that she got from dorie greenspan...so you know it's a good one, tried and true.

as i've stated before, i prefere the powdered sugar vs. granulated in my shortbreads...don't really know why, but they always come out perfect and they keep their shape really well.

one of my tricks that i think helps with the sharp edges is i pump the oven up to about 370 degrees for the first 4 mins then turn it down to 325 untill they're just turning golden around the edges..i find when using cocoa powder they really hold up and don't spread a bit, but if not, sometmes i'll just be a bit generous when measuring the flour. oh yeah...and make sure your cookies are cold right before putting them in the oven to further prevent spreading.

another great thing about this recipe is the ziplock baggie trick. makes things soooo easy for square or rectangular shapes. if using a cookie cutter, cut your first batch, then don't be afraid to throw your remainder into another baggie and repeat the process.

try any combo you seem to feel is right of just the flavors you have on hand. this base recipe shouldn't let you down.

PS...when i say base recipe, of course i mean just the ingredients - butter, flour, powdered sugar and vanilla extract...then add what ever you want. i've done lemon lavender, white chocolate cardamon, chocolate cayenne, craisin walnut and so on...too many to name.

hope you enjoy...let me know about some flavor combos you come up with...

0 DEEP FRIED FROG LEGS

the signage alone at "Chicken Charlie's" is enough to grab your culinary attention.

i read about Charlie's stand in the LA Times and just had to go to the LA County Fair for some of his DEEP FRIED FROG LEGS. i've heard tell of the imfamous deep fried Twinkie, that's old news, but i just had to get me some legs. so off i went, by myself, with the anticipation of a kid going to Disneyland for the first time.

i was so excited about the legs that i made the trek out to Pamona all by myself just to get my taste of these little jumpers. although i've had frog legs before, probably at some Frenchie French resaurant, i've never had them deep fried. we all know they're supposed to taste like chicken, but i was wondering if frying them was going to make them too much like chicken...i was kinda right. BUT, i gotta tell ya...they sure are fun to eat. you can't help but feel a little adventurous and a little righteous while gnawing on this little tiny leg that looks just a bit too much like a tiny little man's lower body?...yikes! i didn't really think of that 'till now and looking at the photos really makes one think...hmmm, well just don;t go there. anyway it all makes for good conversation, fun and i bet you'll be the only one on your block that's eaten frog parts. maybe they're not so odd back East or in the South, but out here in So.California you're only going to find them at the fair...deep fried that is. of course now i have seen them popping(sorry) up everywhere. iron chef, hell's kitchen AND some other foodie show. then again in the weds. food section they were critiquing Pinot Provence in Costa Mesa and one of the fav things on the menu was none other than FROG LEGS. now they're in my face everywhere. i can't wait to get my hands on more. i would love to find out where i could buy some and cook them myself, BBQ style, yum!...i supposed i could go down to the back bay and round a few up myself. maybe Dad could give me some pointers. he likes to tell stories of when he was a kid and his frog hunting days when he and his buddies would go down to the lake and whack the huge croakers over the head with an oar. sounds terrible, i know, but this was quite some time ago and P.C.(politically correct-ness) was unheard of. don't worry, i won't go there. i bet i'll find them frozen somewhere. new obcession for me to add to the list of many...

so next time you see them...trust me...jump at the chance!...sorry. had to say it...

as for the DEEP FRIED TWINKIE?
pretty much a let down...
i was thinking crunchy doughnutty outer layer, the imfamous yellow cake all nice and warm, with the creamy middle ready to ooze out at first bite...sounds good huh?...well no such thing. as you can kind of tell by the photo, it was soggy, no outer layer and with some pathetic chocolate sauce poured over. as i stated before, in another post about all the sweets i tried at the fair, it could have been my fault the twinkie wasn't all that. i did happen to get it at "Chicken Charlie's"...the same stand that did the frog legs...i had to leave wondering if they were fried in the same vat?...don't get me wrong...it wasn't aweful...i mean, i DID eat the whole thing.

needless to say, i WILL be seaching out the next fair. i had too much fun, and i can't wait to see what they come up with next...something fried, something diped, something poked with a sharp stick...what ever it is, i'll be first in line to give it a try...hope to see you there...

ps...more savories at the fair posted here..

0 LA FAIR FOOD...the savory side...YUMMM

this little excursion of mine was a fabulous and delicious introduction to Fair Foods. from the parking lot (quite a distance from the actual fair, i might add) you are immediatly summoned by the sweet smell of BBQ..BBQ anything and everything. i know first hand they've deep fried a Twinkie, but has anyone tried BBQing one yet..cuz lord knows they'll put anything in those big smokers...and it all good stuff.

BBQ PORK RIBS...DEEELISH !!!

i tried to tell myself that i wasn't gonna get any ribs, but who can resist?...i mean, your walkin' around through sweet smelling clouds of smokin' BBQ every turn you make. you try and avoid the temptation when all you see see are smiling faces at every stand with sauce running down there chins. you just want to jump right in...i had to. it was between the ribs, the brisket or the pulled pork sandwich. i chose the ribs. i'll say they were really finger lickin good. could've dealt with a little less sauce, but the meat was smokin' good.

JALOPENO BACON POPPERS
the best popper i have ever had, or probably will ever have...untill next years fair, that is...
2..3 bites, at most, and you wish there was more. i would have bought a bushel if i thought they would travel well, but i think these are best eaten right on the spot. the salsa, or pico de gallo was excellent as well.

SMOKED GIANT TURKEY LEG

so obnoxious, so smokey, so BBQ-ey, so damn good!!!!!
this big ol' leg was almost single handedly (parden the pun) responsible for me driving all the way back, fighting the crowds for the last day of the fair. i couldn't stop talking about it and wishing i could get my hands on just one more...imagine this thing as big as my calf!...i had to bring this home, it was way too big and i had already eaten wayyyy toooo much, so i picked it up on the way out just out of pure curiosity. so glad i did. it was so big it wouldn't fit in my little travle cooler. i was so laughing to myself as i tried to zip it up and had this smokey bone sticking out the side.






this is what i would consider a short stack. some places had them piled high in those big drum smokers. the smokers there were as big as a studio apartment... i could move in...






just had to show the handle-end of leg. one could only feel a little caveman-ish, say Fred Flinstonian, while gnawing away with your hand wrapped around the end. i think it shows the smokey, BBQ bone madness of the stuation...i'm talking about the leg or ME !?

needless to say...i had a totally unexpected food-luvin' blast at the LA County Fair. i will definitly be there next year and will be up for going to any ol' fair if i spot one...or smell one...

0 LA FAIR FOOD- the sweet side

CHOCOLATE BACON

first and formost..YUMMMM!!!!!

second...worth the trek out to Pamona?...YES! this little snack was the beginning to my foodie adventure through the LA County Fair.

i must say...this is one of the the main reasons i HAD to go to the fair(the real main reason was the DEEP FRIED FROGS LEGS!). i missed the Orange County Fair, and i had heard about the chocolate dipped bacon and how fabulous it was. so i mentioned the idea of going to the fair to a few people, but alas, no one bit (pardon the pun ?). no worries there, i went by myself, camera in pocket, a wad of dough/cash and a mini cooler packed with ice. i knew i'd have to bring some treats home. kinda like the story of The Little Red Hen...i ask and no one wants to go , BUT they all want to try a bite when i get home...right?

of course i have to admit, between the time i heard about it at the OC Fair and the day i went to the LA Fair i have since made my own chocolate covered bacon. i even took it a bit further..

carmel dipped bacon..THEN dipped it chocolate

AND even further...caramel dipped peanut rolled chocolate dipped bacon...

AND EVEN FURTHER...caramel dipped, peanut rolled chocolate dipped bacon...covered with a slather of peanut butter...then dipped AGAIN in chocolate !!!!...

try that on for size...

(post and pics coming soon)

this little number was called a chocolate dipped sampler...really nothing to write home about. i should have gotten the chocolate dipped cheesecake on a stick, although i was too excited when i saw chocolate dipped cheetos on the menu, but was let down when #1 the cheetos in my sampler weren't dipped and #2 when i mentioned this to the vender he took them back into his little trailer of chocolate dipping magic only to produce a small, very pathetic, drizzle over the three lonely cheetos. of course now i've been dreaming of chocolate DIPPED crunchy firey cheetos and choc dipped chili cheese FRITOS...YUMMMM..will have to try this one soon.


THE DEEP FRIED TWINKIE...

sorry to say...another let down...i was really looking forward to this one. i've heard rumors of the elusive deep fried old school treat along with it's pal the deep fried snickers and reeses bars, but i had to chose just one...it's all i could handle. people that know me know that i wouldn't usually even consider the thought, let alone touching such a heart stopping, calorie infused, greasy pointless carbohydrate...then again, maybe few know this secret little sneeky sweet gooey lovin' side of me.
not so secret anymore...


funny thing is...as let down about it that i was...i finished the whole thing. and quite swiftly i might add.

about the actual deep fried Twinkie?...i thought it would be like it's cousin the deep fried snickers...coated in batter, then deep fried, givin it a slightly crunchy exterior...kind of doughnut like. nope. as you can even tell in the photo it was quite soggy. did i mention that it was probably an error on my part due to the fact i got the twinkie at the same stand i purchased the deep fried frogs legs...hmmm...hope it wasn't fried in the same vat?...don't wanna think about it.
in conclusion...i can't wait for the next fair. i know someone out there is dreaming up the next bestest thing to deep fry, slather in chocolate and or SERVE IT ON A STICK!...
i'll be there...first in line.

0 DRAGON FRUIT AND KIWI

DRAGON FRUIT

give this expensive, exotic fruit a little cheap and cheerful southern kick in the pants...

a drizzle of maple syrup and a sprinkle of chili arbol will do the trick.

i wonder why this is called dragonfruit...i guess the outside (should have taken a picture of it whole) kind of resembles flame that could have come from a fire breathing dragon?...hmmm

anyway...it has intriged me since i saw it a while back in someones blog. i don't remember them saying much about it, but the visual facinated me so much that i went on a mad hunt for it at every market. of course a few months ago it was out of season and my favorite produce guy at Gelson's told me not to purchase one if i found it 'cus it wouldn't be good. so i put that small obsession on hold for a few months. hate it when that happens...!

MAIS...VOILA !

now i see them everywhere. this one is my first. this little piece o'fruit cost about 7-8 $ !!!

is it worth it?...hmmmm...yes. i have now tried DRAGON FRUIT.

visually, this fruit is amazzzzzing...texture?...i happen to love the texture. the little tiny seeds slightly crunch in your mouth, kind of like a kiwi...so many things you could do with it. the outside is kind of leathery and usually not in perfect shape, ie scares and such. (again, sorry no photo. i'll buy another and add the photo later.) i chose the white kind. i had no idea they came in white AND magenta or i would have bought both. can you imagine paying 20$ bucks for 2 pieces of fruit?

taste?...well, this is where i was kind of let down. not so much flavor from this beautiful, exotic wonder. i was expecting something fabulous. maybe i got a "lemon"...ha ha ha, so to speak. as i said, the texture is definitely fun so i'm still intrigued.

i chose to dice it with some sliced kiwi for starters.

sprinkle a little ARBOl CHILI. (this is my new favorite spicy spice. better than cayenne.) then drizzle a bit of maple syrup over for that yummy sweet=spicy conncoction. actually i suggest you try this on any fruit. it's a delicious combo.

will i buy this expen$ive , so called, DRAGON FRUIT again...?

yeah...i'm a sucker for the beautiful visual factor that this fruit definitely brings to the table...AND i'm hoping the next one has a bit more flavor. i'll bet if you could taste it fresh from the sorce (where ever that might be), it would be quite a bit different. i would love to know if any of you out there have tried one and loved...or hated it...because i'm still on the fence...of course you know i now have to go out and get that magenta one i saw at Brisol Farms...i'll let ya know...