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2010 Super Snacks for the Super Bowl
Show Audio from "Super Snacks for the Super Bowl"
02-06-2010 Hour 1
02-06-2010 Hour 2
Chef Jamie's Dips and Appeteasers
Visit www.chefjamie.com for more recipes!

“EMERILIZED” HOT CLAM DIP

One of my greatest career highlights was sharing the stage with my mentor and friend Emeril Lagasse on his show “Emeril Live”. He is one of the finest men I have ever met and a truly spectacular Chef. He loves to make “food of love” for a party and my Hot Clam Dip was right up his alley. As Seen on “Emeril Live”, cut out the center of a round French bread and form chunks from the inside of the loaf. When ready to serve, pour the clam dip into the hollowed-out bread and serve with the bread chunks, for dipping. It tastes best when standing alongside Emeril!

  • Two (8-ounce) packages cream cheese, softened
  • 2 tablespoons yellow onion, grated
  • 2 tablespoons beer
  • 2 teaspoons lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • Three (6.5-ounce) cans minced clams, drained
Preheat the oven to 350°F. In a medium-size bowl combine the cream cheese, onion, beer, Worcestershire sauce, lemon juice and hot pepper sauce. Mix well, then fold the clams into the dip. Pour the clam mixture into a shallow baking dish.

Bake the dip for 20 minutes, or until heated through. Delicious served with sliced French bread, Ruffles, PopChips, Fritos or crackers.



Recipe Excerpted from “Good Food For Good Times 2” By Jamie Gwen 2009



COBB SALAD DIP

One of the most classic recipes around, so why not make it into a dip?!?

  • 1 cup sour cream
  • 1/3 cup crumbled blue cheese
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 medium avocado, diced
  • 1/4 cup thinly sliced scallions
  • 2 tablespoons finely chopped fresh Italian parsley
  • 6 strips of bacon, cooked and crumbled
  • Celery Sticks and Crackers, for serving
Place the sour cream, blue cheese, lemon juice, salt, and Worcestershire in a mixing bowl and stir until well combined. Fold in the avocado, scallions and parsley and transfer to a shallow serving dish. Top with the bacon. Serve the dip with celery sticks or assorted crackers.



REUBEN DIP

If you love Reuben sandwiches, you'll love this dip! Serve it with toasted cocktail rye bread for dipping.
  • 8 ounces cream cheese, at room temperature
  • 2 cups shredded Swiss cheese
  • 1/2 cup Thousand Island salad dressing
  • 1 cup corned beef, chopped
  • 1/2 cup sauerkraut, rinsed and drained
  • 1/4 cup grated Parmesan cheese
Preheat oven to 375°F. Mix together the cream cheese and 1 cup of the Swiss cheese in mixing bowl. Spread the mixture onto the bottom of a 9-inch pie plate. Drizzle with half of the salad dressing. Top with the corned beef, then top with the sauerkraut. Drizzle with the remaining salad dressing. Top with the remaining Swiss cheese and Parmesan cheese. Bake for 20 to 25 minutes or until the dip begins to bubble and the cheese is melted.
*****NOTE***** Download Chef Jamie's recipes in pdf format by clicking here.
Colonel Angelo's Super Snacks Recipes

Fried Dolphin Balls

Ingredients

  • 2 eggs lightly beaten
  • ¼ cup mayonnaise
  • 1 tablespoon minced parsley
  • 2 teaspoons Worcestershire Sauce
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup bread crumbs
  • 1 pound fresh mahi-mahi, coarsely chopped
  • Oil for frying
  • Chipotle mayonnaise
Preparation

Preheat oil to 375º. Lightly squeeze to drain excess moisture from mahi-mahi, transfer to dish, cover and chill until needed. Combine breadcrumbs, parsley, salt and pepper; stir well with a whisk. Add mayonnaise, egg, Worcestershire sauce and mustard; stir well. Gently stir in mahi-mahi. Shape mixture into 2 inch balls. Chill for an hour. Fry in 2 batches for 3 to 5 minutes or until golden. Remove from hot oil and drain on paper towels. Serve with Chipotle mayonnaise.

Makes about 18 to 20 balls.

Chipotle mayonnaise

  • 1 cup mayonnaise
  • 2 chipotles in adobo sauce
  • 1 tablespoon adobo sauce
  • ½ lime, juice
  • Salt and freshly ground black pepper
Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.

*****NOTE***** Download: Fried Dolphin Balls

Colonel Angelo in the "Pooch Pit"

Spare Ribs and Baby Back Ribs

Buffalaya

Ingredients

  • 1 lb medium shrimp, peeled, deveined and chopped
  • ½ lb chicken thighs
  • 1 lb smoke kielbasa sliced into rounds
  • 1 tablespoon Cajun or Creole seasoning
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 4 stalks celery diced
  • 2 tablespoons chopped garlic
  • 1 12 oz can of diced tomatoes
  • 3 bay leaves
  • 1 teaspoon Worcestershire sauce
  • ½ cup Buffalo style wing sauce
  • 1 cup rice
  • 4 cups chicken stock
  • Blue cheese dipping sauce
  • Salt and pepper
Preparation

Place chicken thighs on a sheet pan. Sprinkle with salt and pepper. Cook either in a 350° oven or grill over indirect heat for 20 minutes. Let cool. Remove the skin and then the meat from the bones. Coarsely chop. In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large Dutch oven heat oil over high heat with onion, pepper and celery for 5 minutes. Add garlic, the tomatoes with their juices, bay leaves, Worcestershire and wing sauce. Stir to combine. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Remove the bay leaves. Season to taste with salt, pepper and top with a dollop of blue cheese dressing.

Buffalo style wing sauce

  • ¼ cup butter
  • ¾ cup hot pepper sauce
  • ½ teaspoon white wine vinegar
Heat the butter and hot sauce in a sauté pan, stirring to blend. Add vinegar and cook until smooth. This will make a hot sauce. For less heat add more butter.

Blue cheese dressing

  • ¾ cup sour cream
  • ½ cup mayonnaise
  • 1 large clove garlic, minced
  • 2 teaspoons Worcestershire sauce
  • 1 cup crumbled blue cheese
  • 2 tablespoons, more or less, milk
  • Salt & freshly ground pepper
In a small bowl whisk together the sour cream, mayonnaise, garlic, Worcestershire sauce and blue cheese. Season to taste with salt and pepper. Add enough milk to make a sauce with the consistency of pancake batter. Cover and refrigerate.

*****NOTE***** Download: Buffalaya

Peyton Patties

Ingredients

  • ½ cup finely chopped onion
  • ½ lb smoked bacon, diced
  • 1 tablespoon Worcestershire sauce
  • ½ cup fresh soft bread crumbs
  • 1 egg
  • 2 teaspoons of kosher salt
  • 1 teaspoon ground black pepper
  • 1 ½ pounds ground beef chuck or ground beef
  • 6 regular size hamburger buns or 12 slider buns.
Preparation

Mix first 7 ingredients in large bowl. Add beef; blend gently. Shape mixture into 6 regular size or 12 slider size patties. Transfer patties to small baking sheet. Grill burgers until brown on bottom, about 4 to 5 minutes. Turn over and grill until burgers are cooked to desired doneness, about 4 minutes for medium. Place burgers on buns and spread with Heartland Relish.

Heartland Relish

  • 2 tablespoons extra virgin olive oil
  • 2 onions, sliced thinly
  • ½ cup water
  • ½ cup ketchup
  • 2 tablespoons yellow mustard
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
Heat a large skillet over medium-high heat and add the olive oil. Add the onions and cook until golden brown, about 15 minutes. Season with salt and pepper, add the water, stir, and bring to a boil, scraping up the caramelized bits on the bottom of the pan. Stir in ketchup and mustard. Simmer until thick. Remove from heat and let cool before serving with the burgers.

*****NOTE***** Download: Peyton Patties

Brees Burgers

Ingredients

  • ½ pound andouille sausage, cut into ¼ inch cubes
  • ¾ cup pecans, toasted, chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 ½ pounds ground beef chuck or ground beef
  • 6 regular size hamburger buns or 12 slider buns.
Preparation

Toss first 4 ingredients in large bowl. Add beef; blend gently. Shape mixture into 6 regular size or 12 slider size patties. Transfer patties to small baking sheet. Grill burgers until brown on bottom, about 4 to 5 minutes. Turn over and grill until burgers are cooked to desired doneness, about 4 minutes for medium. Place burgers on buns and spread with Creole Mayo.

Creole Mayo

  • ¾ cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Cajun or Creole seasoning blend
  • ½ teaspoon hot pepper sauce
Mix all ingredients in small bowl. Cover and chill.

*****NOTE***** Download: Brees Burgers

Buffalo Deep Fried Turkey

Ingredients

  • 1 10 to 12 pound fresh or frozen turkey
  • Oil for frying (2 gallons for electric fryer 3 gallons for propane fryer)
  • 2 ½ cups Buffalo style sauce wing sauce

Buffalo Turkey Rub

Preparation

Preheat oil to 375º F. Remove giblets and neck. If present, remove and discard plastic leg holder and pop-up timer. Rinse turkey well with warm water; drain cavity. Dry turkey well with paper towels. Inject ½ cup wing sauce into each side of breast. Inject ¼ cup wing sauce into each leg and thigh. Sprinkle turkey generously inside and out with Turkey Rub. Place turkey, breast side up, in basket. Slowly lower basket into hot oil; be cautious of splattering oil. Fry turkey for 3 ½ minutes per pound. Remove from oil to check doneness. Insert an instant-read thermometer in the meaty part of the thigh; it is done when it reads 180º F. Remove from hot oil and drain on paper towels. Let rest 15 minutes. Brush the outside of turkey with remaining wing sauce. Serve with blue cheese dipping sauce on the side.

Buffalo Turkey Rub

  • 2 tablespoons kosher salt
  • 1 tablespoon fresh ground pepper
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon mustard powder
  • 2 teaspoons paprika
  • 2 teaspoons cayenne pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
Mix all ingredients in a small bowl.

*****NOTE***** Download: Buffalo Deep Fried Turkey

Fried Buffalo Turkey

Torticas de Maron (Cuban Sugar Cookies)

Ingredients

  • 1 ½ cups shortening
  • 1 ½ cups sugar
  • ¼ teaspoon salt
  • 2 egg yolks
  • ½ teaspoon fresh lime juice
  • 1 teaspoon real vanilla extract
  • 4 ½ cups flour (more or less)
  • 2 egg whites beaten with 1 tablespoon water
Preparation

Preheat oven 325º or if grilling set up for medium indirect heat. Cream shortening and sugar with an electric mixer. Add salt and egg yolk, blend. Add lime juice and vanilla. Continue beating and add flour gradually until the mixture is stiff, but not too dry. Mix well. Roll the dough into a cylinder about 2 inches in diameter. Slice the cookies about ½ -inch thick. Place on greased cookie sheet. Brush cookies with beaten egg white. Bake or grill for about 25 minutes or until lightly browned.

*****NOTE***** Download: Torticas de Maron (Cuban Sugar Cookies)