Best Ever Football Snack (...at least one of the best)

It's not that we're obsessed with "buffalo style" recipes (see Buffalo Salmon), it's just that this is a real treat for people who like buffalo wings.  My friend Cassie shared this with our book club years ago, saying it was a great appetizer for men, but I can tell you that it's as big a hit with any women I've ever served it to!  Seeing that we're in football season, and comfort food cravings due to cold and wet weather, I thought this would be a wonderful one to share.

What:  A cheesy, tangy, loaded with chopped chicken (and a bit of a kick) hot dip.  It has all the flavors you love in buffalo chicken wings -- ranch and blue cheese salad dressings, hot sauce, fresh chicken, but without the grease.

Recipe: 2 to 4 finely chopped cooked chicken breasts (I usually use 4, and boil them in water, salt, pepper, and a bay leaf for a little extra flavor.)

• 2 - 8oz. packages of cream cheese (softened)
• 1/2 cup each of ranch and blue cheese salad dressings;
• 3/4 cup Texas Pete Hot Sauce
• 1/2 shredded cheddar cheese

Mix all of the above listed ingredients together in a large bowl (setting 1/2 cup of the cheddar aside), and place in an oven safe baking dish.  Sprinkle top with reserved cheese, and bake at 350 degrees for 15 to 20 minutes.  Serve it hot with sliced baggette, or buttery crackers like Ritz or Club -- and don't forget to serve some sliced celery and carrots on the side.

Why It’s the Best:  I think that the best thing about this dip, aside the fact that it's delicious, addictive, and loved by all, is that you get to enjoy the taste of eating a plate full of "hot wings", but don't have the mess involved with eating the "real deal".  You know what I'm talking about, the greasy, orange stained fingers, working the little chicken bones to get every last bite without looking like a caveman, the multiple piles of napkins wasted trying to rid your hands of the mess, etc... 

Okay, I know thats part of the fun -- but just give it a try, and let us know what you think by posting your comments on the blog site.  We'd love to hear from you (especially you, Sandrine!).  Enjoy.

How We Know: Years of successful sharing, and the fact that just about everyone who eats it wants the recipe.  You'll see...

Craving Level:  Weekly, during football season!

Best Ever Chocolate Chip Cookie

Although the Nestle Tollhouse cookie recipe was usually my "go to" for a good chocolate chipper, I have found one that I (and the friends I have shared it with) like much better.  You need to make these cookies oversized, too, as that's how they are best.  Both of our kids request these oversized, chewy, chocolately cookies when bringing in treats to their classes on their birthdays, and they are always eagerly devoured by their friends and classmates.  Click on the highlighted link below for the recipe, and make sure to print it out and save -- you won't want to lose this one!

What: Homemade, extra large, thick and chewy homemade, bakery quality chocolate chip cookies.

Recipe:  http://www.recipelink.com/msgbrd/board_2/tklcc.html. Type the ID # 0211099 into the View Msg ID # box.

Why It’s the Best: This recipe produces consistently delicious cookies.  Unlike other recipes where sometimes the cookies are too thin, these come out perfectly shaped, and thick every time. I use a cookie scooper (similar to a melon ball scooper) with the dough, and overfill it just a bit, to make the oversized cookie, and drop them on doubled cookie sheets lined with parchment paper.  Give 'em a try, and let us know what you think.  

How We Know: The "proof is in the pudding" -- make a batch for yourself, family, and friends.  You'll hopefully see why these are such winners!

Craving Level: Daily

Best Ever Foie Gras

Last year we vacationed in Jackson, WY (a Best Ever Family Vacation…if we were writing that blog), and stayed at the Snake River Lodge in the Grand Teton village (the ski resort area of Jackson Hole, which is what the valley is called).

Nestled into the side of the Grand Teton Mountain range at 9000 feet is the restaurant Couloir. To get you have to reserve a ride on the resorts gondola after hours, which requires a reservation (an important pont to remember).  The gondola ride, the view, the food combine to make it a memorable dining experience.

What: pan-seared Hudson Valley Foie Gras with pearl onion confit, cinnamon toast and anise syrup

Why It’s the Best:  True confession, I’ll admit that I not a big fan of Fois Gras.  In fact, the reason I’m voting this as a “best ever” is because the dish… didn’t taste Fois Gras.  I know this is blasphemous to hard core Foie Gras connoisseurs but what makes it a best ever is the creativity of the Couloir Chef, Wes Hamilton.

How We Know:  Ordering Fois Gras, for me, is like ordering the occasional Ruben sandwich.  I'm not crazy about it, but it breaks up the monotomy of ham and turkey sandwiches.   The same thing applies to why I ordre Fois Gras.  I do it to "shake things up" every once and while, and this time it turned out to be one of the most interesting tasting dishes that I’ve ever had.  The combination of the different flavors and textures really created a truly unique and favorable sensation.

Craving Level – Yearly

Reviews & Location - Open Table, Trip Advisor

Best Ever Ideas for Burgers

First, apologies for not keeping up with the blog.  Back to school, sports, and after school activities have really taken up any free time we've had to work on the blog...imagine you can relate. 

Anyway, if your kids love burgers like ours, you'll love the creative ideas offered in this website by the Cheese & Burger Society. 

What: a great link to a website with 32 recipes for burgers.  Obviously sponsored by Wisconsin Cheese, it is a well done flash site with voice over by "Putty" (Patrick Warburton) from Sienfeld, for the kids in the audience, he is also the voice of  Kronk" on The Emperor's New Groove cartoon. 

Special thanks to my brother, Craig, for sending the link to me. 

Why It’s The Best:  there's nothing else like it on the internet.  "Putty's" voice over, the graphics, and the humor make it very entertaining...not to mention mouth watering.   Also a great site for cheese lovers...in particular, those who love Wisconsin cheese. 

How We Know: take a tour..see if you don't crave a burger afterwards.  No. 30 is a personal favorite.

Craving Level:  based on our children, at least weekly, bordering on daily.

Oh, I almost forgot to mention to make sure that you enter for a chance to win a new grill.  The contest ends September 30th at mid-night.  Sorry for the late notice...just finished a home work assignment.   Stay tuned for upcoming posts on The Best Ever Recipe for Chocolate Chip Cookies, Best Ever Foie Gras, Gnoochi, and Pear Tart. 

Best Ever French Tip

Jennifer has been telling me about the Slow Roasted French Dip sandwich at Jackson’s Mighty Fine Food & Lucky Lounge restaurant (part of the local DC Great American Restauarnt chain and listed in Washingtonian's 100 Best Restaurants) in Reston, VA since it opened several months ago. My first attempt to try it for dinner one night was unsuccessful, and very disappointing, as the coveted French Dip is served only during the lunch hours (and only “while it lasts”).

What:  Homemade rolls, thinly sliced roast beef, and an au jus dipping bowl.

Why It’s The Best: There is more than one reason why we think this sandwich is a “best ever.” The au jus is the real deal (not water flavored with beef bouillon). The roast beef is slow cooked, tender, flavorful and consistent, and served perfectly medium rare… The wrapper that makes it all come together is the bread. Soft and super absorbent, it is baked fresh every day by a local bread company called Best Buns Company, buttered and toasted before the meat is piled on, it soaks up the au jus like a sponge. Jennifer always orders hers with cheese, which she believes makes just about everything better.

How We Know: You really have to try this to know. We have taken out-of-town friends (and their children to test this delicious sandwich – HUGE success every time!)Jennifer had been telling me it was the best ever but it wasn’t until I had it was I able to really know.

Craving level: WEEKLY…while it last.

Reviews and Directions: Yelp, Metromix

Best Ever Cream of Crab Soup

If you live in the mid-Atlantic region, you know that summer means blue crab season. One of our favorite ways to enjoy crab is in soup, weather it’s Maryland Crab, She Crab or Cream of Crab. If you’re traveling on the Eastern Shore this Summer or Fall make sure you stop in Easton, MD and have lunch at Legal Spirits Tavern (next to the Avalon Theatre) and have a bowl of the best ever Shore Boys Cream of Crab soup.

What: Jumbo lump crab meat, butter (lots), sherry, cream, old bay seasoning, etc.

Why It’s The Best:  For starters the soup contains a lot of crab meat, which is key.  Too many restaurants focus on the cream and skimp on the crab... it needs to be ALL about the taste of fresh lump crab.  Second, the soup has a nice consistency and it's not "starchy" which can also be the downfall of a good bowl of soup.  Finally, you can taste the sherry and a hint of old bay seasoning, which blend wonderfully with all of the other ingredients in the soup.  For us, the right balance of sherry in a cream based soup is test for a greatness...winner -- Shore Boys! 

How We Know:  We've tried cream of crab soups up and down the east coast.  She Crab soup in the "Low Country comes close, but no one does Cream of Crab as well as the Shore Boys.   If you need more proof read the reviews at TripAdvisors.

Craving Level: Weekly, bordering on daily.  The great news is that you can order the soup on line.  The bad news is that it's an expensive treat...you have to pay almost as much in shipping as you do for the soup.  It's worth a road trip to get it, and Easton is a nice get-away weekend location.

Best Ever Cheap Eats

Okay, so we should have posted this on Monday when the DC Restaurant Week (24th-30th) kicked off, but it’s not too late to take advantage of some good deals at local restaurants. During this week you can get a 3 course meal for $35.09 or a 2 course lunch for $20.09.

Click here for participating restaurants and to make a reservation.

We’ve eaten at 3 restaurants in the last 3 days (we’re kidless this week), and here’s what we’ve learned:

Savings are modest – we saved about $15 off our meal at Chef Geoff’s in Tysons and about $10 last night at Dino’s in Cleveland Park.

But other good deals exit – on certain days of the week restaurants are running deals on wine, like ½ price bottles at The Palm on Wednesdays (join their 837 Club for more specials), and the same at Chef Geoff’s on Mondays. And from Tues-Thursday at Dino’s, certain wines are marked down to $18. The real savings have been on the wine.

Early Bird Specials – here’s the other good news -- some restaurants are getting smart about filling their place early, and on off days during the week. Chef Geoff’s Sunset Special gets you a 3 course dinner for $19.99 at Dino’s the Menu della Sur offers the same for $25.

Our view is that in this economy everything is, or should be, on sale. Some restaurants get this while others don’t…but will. Search the DC Restaurant link to find those who understand that diners want more for their money…they’re out there, and those specials (like the ones above) will continue after this week.