March 17, 2010

- Roseburg, Oregon

Tailgating at Home

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Story Published: Nov 20, 2009 at 9:24 AM PDT

By Joe Smelser

Hummus

4 cans garbanzo beans, drain and reserve 3-4T liquid

4 T tahini

4 cloves garlic

1 T cumin

2 t smoked paprika

juice of one lime

4 T olive oil

salt and pepper to taste

Put all ingredients except oil in food processor. Drizzle oil and blend until smooth. Serve with pita or other breads, as well as fresh vegetables.

Rice

4 c basmati rice

4 T butter

1 T salt

7 c water

Put rice and salt into a pot with the water. Bring to a boil. Continue to cook on high heat until most of the water evaporates. Add butter. Turn heat to medium low. Cover pot and cook for 45 minutes.

Chicken Curry

3 c chicken stock

2 lb chicken breast, cut into bite sized pieces

1 large onion, diced

2 carrots, diced

2 celery ribs, diced

1 bell pepper, diced

1 lb mushrooms, sliced

1 tomato, diced

2 T curry powder

2 T curry paste

3 T coconut cream, or to taste

chopped walnuts and zante currants, for garnish

Sautee chicken in vegetable oil. Add onions and curry powder, lower heat and cook for a couple of minutes. Add the rest of the vegetables, chicken stock, curry paste and coconut cream. Adjust seasoning for heat and sweetness. If a thicker consistency is desired, dissolve one tablespoon of cornstarch in cold water and add to pan.

Filo Cups

1 package filo cups, 2 ounce filo shells are pre-made and are available at local specialty food stores.

4 pears, diced

½ c sugar

1 t cinnamon

2 T brandy

Cook these together in a shallow pan until pears are soft.

1 c mascarpone

2 c whipping cream

½ c sugar

1 T vanilla

Whip together.

1 ½ c semisweet chocolate

1 c cream

3 T coffee liqueur

Melt chocolate in double boiler, then stir in cream and coffee liqueur.

Cover bottom of filo cups with the chocolate sauce. Add pear compote. Top with cream mixture.

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