Game Day Recipes: Food, Cocktails and Fun
A simple game day party is the perfect way to enjoy time together with family and friend during the holidays. A few game day food ideas, cocktail recipes and decorating ideas is all you need to bring out your inner hostess and help you throw the BEST.PARTY.EVER! We are so excited to be partnering with Smirnoff to bring you this Game Day edition of #partycrafters.
The holidays can be a very stressful time of year. Families gather together and try to squeeze in as much quality time as possible. I can attest it is very taxing for me. The opportunity to step back, relax and catch a game together in the midst of the excitement was actually one of the most enjoyable family activities we have done together in the last 4 or 5 years!
Of course with “simple” being my party ‘theme’ this year I began by deciding what I wanted to do and then cut out any unnecessary work. The idea was to have fun, not just play hostess while everyone else enjoyed themselves.
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Are Your New Year's Eve Eats, Completes?
Just in case you're looking for some extra special appetizers for your New Year's Eve party, I've put together a little collection of my favorites. These crowd-pleasers are so delicious, you may even get a kiss before midnight. Just click on the title, and away you go. Enjoy! | Coquilles St-JacquesThe kind of special occasion appetizer we used to enjoy before the dieticians and celebrity chefs ruined it for everybody. |
 | All-American Shrimp CocktailThere's something about dunking a jumbo shrimp in cocktail sauce that just feels like New Year's Eve |
 | Fancy Mixed NutsWhy the hell would anyone put out separate bowls of nuts, when you can go full mixed nuts? It's nuts. |
 | Potato & Chorizo Mini QuichesOriginally a Super Bowl snack idea, these mini-quiches will work just as well on that fancy hors d'oeuvres buffet. They can be fancied up in an infinite number of ways. |
 | Oyster RockefellerAny appetizer with "Rockefeller" in the name has got to work here. By the way, if you're under 35, you should call it "Oysters Roc-A-Fella." Trust me. |
 | Clams CasinoIt's not gambling if you know you're going to win. By the way, the house (that serves these) always wins. |
Top 10 Recipes of 2013
One of our most frequently asked questions is "What is your most popular recipe?" So, you asked... We answered. Here are our Top 10 most popular recipes from 2013. Some of these recipes have become classic TSRI recipes returning from favorites in 2012 and some were a bit of a surprise.
Thank you to all of our readers for trying our recipes, commenting and following us on social media. We are truly blessed by you!
Don't miss a thing {click on each link and subscribe now}. Facebook is always a party with over 187,000 strong! Catch our inspiration on Pinterest. Get a look at the personal side of TSRI though Instagram! Hang out with us on Google+! Get short and sweet shout outs on Twitter. Don't ever miss a recipe again, subscribe by email. It's FAST and FREE.
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Utica Greens and Beans – Finding Good Fortune in Upstate New York
By eating “poor” the first day of the year, you supposedly ensure prosperity and good luck the rest of the year. I think I speak for all superstitious, Italian-Americas when I say, that totally makes sense.
I’m adding some cranberry beans, so you all get rich in 2014, but that’s totally fine since the locals often add chunks of potatoes, and once you start doing things like that, all bets are off. Whether side dish or main course, this is a perfect winter vegetable magnet, and I hope you give it a try soon. Enjoy, Happy New Year, and most of all, good fortune!
Ingredients for 6 side dish servings:
2 heads escarole
2 tbsp olive oil
4 ounces pancetta or prosciutto, diced (You can drain some of the rendered fat if it looks like it's going to be too much. You want about 2 tablespoons total rendered fat pancetta in the casserole)
handful of sliced fresh hot peppers, or jarred pickled peppers
3 cloves minced garlic
1 cup chicken broth
12 ounce can cooked cranberry beans, or Cannellini beans, butter beans, white beans, etc., optional
salt and black pepper to taste
red pepper flakes
salt and black pepper to taste
red pepper flakes
1/2 cup fine plain bread crumbs, plus more for the top
1/2 cup finely grated parmesan cheese
drizzle top with more olive oil
drizzle top with more olive oil
I'm Back with a New Trick in My Bag!
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Technically, we're not supposed to work until the New Year, but it's been too long without a video, and I'm starting to get the shakes, so I'm going to film something today. By the way, the photo shows a very successful experiment I did cooking a prime rib "sous vide" style in a cooler. Now that I think about it, the title should actually be, "New Bag in my Tricks."
I got the idea here, and it worked beautifully! I don't think I'd be able to film, edit and post before New Year's Eve, but rest assumed this will be shared on the channel at some point. Stay tuned. I missed you all!
25 Best Meals to Deliver to a Friend
Delivering a meal to a friend or family member is the best gift, whether you are looking to surprise someone who just had a baby, someone who is sick, had a death in the family or is even simply overwhelmed with life. This Christmas we gave the gift of a stress free delivered dinner. It was truly the most appreciated gift I could have given. Sometimes life is crazy for whatever reason.
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Merry Christmas Cookie Update
Just a quick note to say I followed a viewer's tip, and rolled the chocolate snowcap cookie dough in white granulated sugar first, before coating in the powdered sugar. I was told this would prevent the white tops from fading in brightness, and as you can see, that's exactly what happened (don't let the bad cell phone picture fool you). Thanks, anonymous YouTuber! Enjoy!.JPG)
Crab-Stuffed Deviled Eggs – I Love to Say I Told You So
Considering the fact that we’ve done almost 1,000 uploads, we’ve had very few controversial recipes. And by “controversial, I mean videos that caused vigorous debate about whether the recipe actually works as shown. One such video was our “How to Make Perfect Hard Boiled Eggs.”
To prove my innocence, I’ve used the exact same method here, and once again, perfection. As long as you’re using a decent pot (as in not paper-thin), enough water, and can manage to successfully set a timer, I’m not sure what can go wrong. By the way, I used cold eggs, so that’s not an issue, as some surmised after the first tutorial. To summarize: I told you this works.
Regardless of how you cook your hard-boiled eggs, this would make a stellar hors d'oeuvre for any special occasion meal. You can be as frugal or extravagant as you want, and the garnishing options are pretty much limitless. Speaking of garnishes, that is a lemon, and not an orange! It's actually a Meyer lemon which have a much warmer color than standard lemons. I hope you give these a try soon. Enjoy!
Ingredients:
For the bottoms:
*6 large hard-boiled eggs (makes 12 pieces)
2 oz fresh crab meat, chopped
3 or 4 tbsp mayonnaise, or enough to achieve desired consistency
few drops of Worcestershire sauce
1 tsp Dijon mustard
1 tsp lemon juice
2 tsp chopped tarragon
1/2 tsp hot sauce or to taste
pinch of old bay
salt and pepper to taste (don't be shy with the salt)
For the crab topping:
2 oz fresh crab meat, shredded slightly
1 or 2 tsp crème fraiche or sour cream
lemon zest of one lemon
Aleppo pepper to taste
salt if needed
Fresh chives
Cayenne
* I only made 12 portions, but this method will work with more. Just be sure your eggs are cover by at least an inch or two of cold water, and proceed as show.
Peanut Butter Cookie and Chocolate Trifle
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This Peanut Butter Cookie and Chocolate Trifle is a family favorite. It is simple, delicious and comes together in a snap! Peanut butter and chocolate is always a home run and this simple no-bake dessert is going to knock it out of the park.
Chocolate Mint Oreo Candy Bark
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Chef John’s Taking Another Break!
The recent break I took over the Thanksgiving holiday was the first time in six years that I’d gone a whole week without posting a video. Well, since everyone was so understanding, and seemed genuinely happy that I was taking a vacation, I’ve decided to take another one.
That’s right, it seems as though I have a few more days of vacation time to use up, and it’s either take them before the end of the year, or risk a terse email from Human Resources. This actually works out perfectly, since I’m flying back east to spend the Christmas holiday with my family. My hope is that you’re all be so busy eating, drinking, and of course, shopping, that you’ll hardly notice I’m gone.
By the way, I know I’ve mentioned heading back to New York many times, but I’m not sure if I’ve ever specified exactly where. Here’s a map with good ol’ Machester, NY pinned for all to see. You’re welcome, stalkers. Anyway, I hope you all have a great week, and I promise this will be the last vacation I take this year.
Edible Holiday Gift Special: Vegan Miracle Fudge!
Michele actually discovered the link on Twitter, and called my attention to it since she recognized the Tweeter as my friend, Stephanie Stiavetti aka @sstiavetti. Nothing against Ms. Stiavetti, but this still usually wouldn’t have been enough to tempt me, except that I heard mention of coconut oil.
This was significant because another friend, Ariyele Ressler, posted something called a "The Triple Luxe" on her YouTube channel(pictured here), which featured this fascinating fat. I was captivated by her delicious looking creation, and the coconut oil's butter-like properties, and told myself that I needed pick some up for experimentation. 
The extra-virgin oil has a very pronounced coconut flavor, and seemed to not provide quite as firm a bite. Of course, I expect you to experiment and report back. As advertised, I think this would make a fun, and unique edible gift for the foodies on your holiday gift list. I hope you give this fudge recipe a try soon. Enjoy!
Not only does Stephanie have great taste in vegan fudge recipes, she also writes cookbooks! I just received a copy of Melt: The Art of Macaroni and Cheese, which she co-authored with Garrett McCord, and it’s very well done. It’s getting rave reviews on Amazon, so if you’re still in shopping mode, go check it out.
Ingredients for about 2 dozen squares of Miracle Fudge:
1/2 cup really good unsweetened cocoa (I used this one)
1/2 cup real maple syrup
1/2 cup melted coconut oil
1/2 cup walnuts, chopped and lightly toasted
few drops of vanilla
pinch of salt
Notes:
- You can make this without the nuts, but make sure your oil is nice and warm, so the mixture is liquid enough to pour.
- If the mixture gets too firm to work with, just place over a bowl of hot water until it melts.
Peanut Butter Chocolate Tiramisu
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Peanut Butter & chocolate are truly a match made in heaven and the ultimate in no-bake desserts has arrived! Peanut Butter Chocolate Tiramisu. When it comes to desserts this is the most popular combination coming out of my kitchen and this twist on the classic tiramisu recipe is going to knock the socks off of my guests at my next party.
Simplifying entertaining is a huge part of my party plan. An out of this world dessert made with a simple ingredient list is exactly what I need. Tiramisu is one of my favorite desserts and I love creating delicious twists on the classic recipe. In this divine creation we have a bed of spiked mocha soaked savoiardi cookies layered with rich peanut butter cream and decadent hot fudge sauce. Oh.my.word!!!
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Roasted Beef Tri Tip with Four-Peppercorn Crust – A Holiday Roast with an Angle
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This is not as tender as a prime rib, but if cooked to the right doneness, you’ll be enjoying juicy, flavorful, and plenty tender enough meat. To that end, I’d avoid the temptation to cook this rare, which can make it too chewy. I like to pull it at 130 F. internal temp, which after resting will give you something closer to medium. For me, this provides the best texture, and an even beefier flavor.
As I mentioned in the video, any veal, beef, or chicken stock/broth will work for the sauce, but I used a super sticky oxtail broth that I will show at future date. If you can’t wait, simply do our beef stock recipe with oxtails. Anyway, if you’re looking to do a beef roast for the holiday table, I hope you give this peppery tri tip a try. Enjoy!
Ingredients for about 6 portions:
2 1/2 to 3 pound beef tri tip roast, trimmed
3-4 garlic cloves crushed with a pinch of salt and a tablespoon of olive oil
salt to taste
enough very coarsely ground black, white, green, and pink peppercorns to cover the surface,
about 4-5 tbsp
about 4-5 tbsp
Start at 450 F. for 15 minutes, removed and turn roast, reduce heat to 200 F. and roast to an internal temperature of 125-130 F. Let rest 15 minutes!
For the pan sauce;
Reserved pan drippings, about 2 tbsp
1 rounded tablespoon flour
3 cups rich *veal, beef, or chicken broth or stock (or oxtail…coming soon!)
1 tbsp balsamic vinegar
salt and cayenne to taste
*Most fancy grocery stores will sell frozen veal stock or demi-glace (already reduced-by-half veal stock), which is great for special occasion sauces like this.
Chewy Double Chocolate Candy Cane Cookies
This cookie is for the chocolate lover in your life. We have loaded this cookie with chocolate and peppermint to create the perfect Christmas cookie recipe. If you only try one new cookie recipe this season, this needs to be it!
I have so much fun baking cookies each year, this year we participated in The Great Food Blogger Cookie Swap. Which made it even that much more fun.
Munchkin and I got to work on a new recipe. I have been working on a recipe for an incredible moist chocolate cookie. You know that they are few and far between. Well, Chad has been begging for more candy cane desserts.
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How to Host a Stress-Free Holiday Party
Holiday parties are so much more fun when you know how to Host a Stress-Free party! Here are some tips, tricks and recipes to make your party perfect. We are so excited to be partnering with Freixenet to help you simplify your holiday get-together.
Holiday parties are fabulous but can be incredibly overwhelming, trust me I know. We host an annual Christmas party and believe me, back in the day it was exhausting. I would plan for months, prepare for weeks and cook for days. I about needed a vacation by the time the party started. Honestly, no one needs that kind of stress. Not to mention, that takes the fun out of having a party.
Over the years I have really pulled it together. I can plan and prepare leaving enough time and energy to mingle with my guests and enjoy myself. Now I can share my plan with you. I have put together some fun tips for hosting a stress-free holiday party.
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Focaccia di Recco – Treating Myself
After watching them make it in front of me so many times, I had to give it a try. It doesn’t look like the focaccia most of us are used to, but come to find out, “focaccia” simply means any flatbread cooked in a hearth, and varies region to region.
As I confess in the video, I was scared to use too much cheese, but I’ll use more next time. At Farina, you can see a thin layer of the molten Stracchino oozing out between the layers. My Crescenza cheesewas basically absorbed, but while you couldn’t see it, you could certainly taste it, and it was amazing.
By the way, I’m officially recommending the quarter sheet pan seen herein, which is what they use in the restaurant, but I think a round tart pan would work as well. In fact, from what I see online, the round pan seems to be the standard. I can’t wait to try this again, and sincerely hope you give it go as well. Enjoy!
Ingredients for 2 small or 1 large Focaccia di Recco (Tip for first timers: Make a double batch of dough so you have plenty to work with!)
*2 cups all-purpose flour (9.5 by weight)
1/2 cup plus 2 tbsp water
1 tbsp extra virgin olive oil
3/4 tsp fine salt
*use enough flour to form a soft, but not too sticky dough. Knead for about 5-6 minutes to from a smooth, elastic dough. Let rest 1 hour at room temp.
12 oz Crescenza or Stracchino cheese (6 oz for each focaccia)
extra virgin olive oil and sea salt, to taste for the top
extra virgin olive oil and sea salt, to taste for the top
Bake at 500 degrees F.for about 6-7 minutes, or until well-browned
Terrapin Ridge Giveaway {{giveaway closed}}
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The Shooter’s Sandwich – Tally Ho Indeed
Then, I had an incredibly small epiphany. I ran across the origins of the shooter’s sandwich online, and realized I might have been missing the point. This wasn’t something you make for just any lunch; it was something you make to take on a foxhunt (or what you Americans call a “tailgate party”).
I can’t remember the last time I was on a foxhunt, but after giving this a try, I can see the advantages of this very filling, very flavorful, and very sturdy sandwich. But, as I stressed in the video, you really need a couple huge steaks to make this work. Even cooked slightly pass medium, this was okay, but another half-inch of tender, pink meat would have made the whole affair significantly better.
So, I guess if I were going on a long hike, or out for a relaxing day of shooting innocent foxes, I would consider making this again, but while I tucked in, I have to admit, I’d probably be dreaming about a steaming hot, steak and mushroom hoagie. Enjoy!
Ingredients for 8 Portions:
(Note: I didn’t measure anything, ‘cause it’s a sandwich, but these should be close enough.)
For the mustard sauce:
3 tbsp Dijon mustard
1 tbsp extra hot horseradish
1 tbsp mayo
For the mushrooms:
1 tbsp olive oil
1 tbsp butter, divided
1 1/2 pound button mushrooms
salt and pepper to taste
cayenne to taste
1/2 cup minced shallots
2 tbsp brandy or sherry
The rest:
2 at least 16 to18-oz well-trimmed beef steaks (rib eye, NY strip, or top-sirloin are best choices, in that order). Seared in some vegetable oil.
salt and pepper to taste
3-4 oz fine pate, optional
1 round loaf of crusty bread
Mastering the Art of The Perfect Pie Crust
RECIPE LINK at bottom of page.
We receive so many emails asking us for help teaching how to cook, bake or complete a kitchen task. Imagine my delight when we were asked to partner with Craftsy and with Christmas right around the corner I can think of so many people that will be thrilled to learn about this!
What is your kitchen kryptonite? Is there something so frustrating to you that you completely stay away from or something that interests you so much you wish to learn more? Mine has been homemade pie crusts. Honestly, I make very few pies because pie crusts and I simply have never gotten along and store bought crusts just don’t taste the same.
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Chocolate Snowcaps – There’s Snow on Them There Cookies
They’re so captivating, that I find myself daydreaming about tiny Christmas elves skiing down them when no one is looking. I really should see someone about that. Anyway, the point is, if you’re looking for a holiday cookie so seasonally appropriate it hurts, this is the one for you.
As I stated in the video, the only way to mess these up is to not use enough powdered sugar. The first batch I made looked like they had plenty, but that little bit I shook off before placing them on the pan made all the difference. You want to coat them, roll them, coat them again, and then, coat them again. You can’t put too much on.
To be safe, you should probably do five or six practice batches to get this time dialed in [wink]. Once you do, you’ll be rewarded with a classic Christmas cookie that tastes as good as it looks. I think I speak for tiny, imaginary elves everywhere, when I say we hope you give these a try soon. Enjoy!
Ingredients for about 2 dozen Chocolate Snowcap Cookies:
Recipe found here on Foodess.com
6 ounces dark chocolate, broken in small pieces, melted over hot water
3/4 cup AP flour
1/3 cup cocoa (I used Guittard’s Cocoa Rouge)
1 1/2 tsp baking powder
1/4 tsp fine salt
1/2 cup room temp butter
1 cup packed brown sugar
2 large eggs
1 cup powdered sugar, or as needed
*Bake at 350 degrees F. for about 12 minutes, depending on size
I’m (almost) Back!
Today is the last day of my vacation, and I'm sorry, but I just couldn’t not post any longer. So, I wanted to say a quick hello, and thank everyone who sent along their well-wishes during the break. By the way, I loved seeing the pictures many of you posted on Twitter and Instagram of our Thanksgiving recipes!
Anyway, I’ll have a brand new video recipe tomorrow, so be sure to stay tuned for that, and as always…I missed you!
Mint Chocolate Chip Cookie Dough Bars
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This Mint Chocolate Chip Cookie Dough Bar recipe was created especially for the mint chocolate lovers out there. You know who you are.
When it comes to cookies, I have to admit I like the dough more than the cookies. {{{gasp}}} Can we still be friends?
My all time favorite is chocolate chip. I know, it’s hard to believe that with all those options out there I chose a classic, but you like what you like.
In my house there are only 2 perfect matches for chocolate. One is of course peanut butter (chocolate’s quintessential match made in heaven) the second of course is mint. Chad is bonkers over peppermint or crème de menthe and when you mix them with chocolate he is over the moon!
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Creamy Iced Coffee Cocktail
Enjoy a merry Irish coffee; a combination of Smirnoff Whipped Cream vodka, coffee liqueur and French vanilla creamer. The Creamy Iced Coffee is the consummate dessert cocktail!
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Apple Crisp Cocktail
Smirnoff Kissed Caramel vodka brings a surprising flavor to the Apple Crisp Cocktail and will wi nyou over. You will love this cool take on a hot toddy. Click here for Recipe»
Winter on the Cape Cocktail
I love the subtle citrus compliment to the pomegranate and cranberry juice in the Winter on the Cape; your Cape Codder on a winter vacation.
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