by Kathy Douglas | Sep 12, 2018 | Appetizers
You will be bringing your “A” game when you serve these crunchy, spicy, potato wedges at your next Tailgate or Football Watch Party. Crispy and drenched in a buttery Buffalo Hot Sauce, they are perfect for dipping in our cool Cilantro Ranch Dressing.
Cilantro Ranch Dressing
INGREDIENTS
¾ cup sour cream
½ cup mayonnaise
⅓ cup chopped fresh cilantro
¼ cup chopped fresh chives
2 cloves garlic, minced
¼ teaspoon salt
⅛ teaspoon black pepper
INSTRUCTIONS
Whisk together sour cream, mayonnaise, cilantro, chives, garlic, salt, and pepper in a bowl until well combined. Cover and chill for at least 1 hour, preferably overnight.
Buffalo Sauce Potato Wedges
INGREDIENTS
3 pounds Yukon Gold potatoes, medium size
2 tablespoons olive oil, plus more for the pan
Kosher salt
¼ teaspoon fresh ground black pepper
¼ cup hot sauce, we prefer Uncle Franks
¼ cup unsalted butter
2 teaspoons white vinegar
½ teaspoon Worcestershire sauce
½ teaspoon garlic powder
INSTRUCTIONS
Preheat oven to 400˚F.
Cut each potato into 6 wedges, place in a large bowl, and toss with 2 tablespoons olive oil; add 1 teaspoon salt and ¼ teaspoon black pepper and toss again. Grease a baking sheet with olive oil and place the potatoes, cut side down, on the baking sheet leaving space between the wedges. Place in preheated oven and bake 20 minutes. Turn the potatoes, so the other cut side is down and cook 10 minutes longer or until golden. Turn the oven off.
While the potatoes bake, combine the hot sauce, butter, vinegar, Worcestershire sauce, garlic powder, and ½ teaspoon salt in a small saucepan and place over medium heat. Whisk the sauce while bringing to a to a simmer. Continue cooking for 5 minutes, then remove from the heat, cover, set aside and keep warm.
Combine the warm pepper sauce and hot potatoes in a large heatproof bowl and gently toss to coat evenly. Place the bowl of potatoes back in the warm oven and rest for 5 minutes. Remove and carefully toss again. Serve warm with the Cilantro Ranch Sauce.
by Kathy Douglas | Sep 10, 2018 | Appetizers
This beefy dip appetizer will upgrade your Tailgate or Football Watch Party to the championship level. While the charm of Sloppy Joes is the messy sandwich, when it comes to partying this easy recipe makes a neat little dip. Serve with mini bun pieces (made from hot dog buns) and/or crunchy kettle chips for dipping. Serves 8-10 appetizer portions.
INGREDIENTS
1 tablespoon olive oil
1 pound ground beef, 80% lean, 20% fat
½ medium onion, small dice
½ green bell pepper, small dice
2 garlic cloves, minced
Kosher salt
Freshly ground pepper
½ teaspoon Ancho chili powder
¼ cup tomato sauce
¾ cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
2 tablespoons blackstrap molasses
½ cup shredded Cheddar cheese
2 tablespoons pickle relish
For Serving:
Toasted bun slices, recipe follows
Kettle chips
INSTRUCTIONS
Heat the oil in a large cast-iron skillet over medium-high. Add the beef and cook, breaking up with a spoon, until browned on all sides but not thoroughly cooked through, about 6–8 minutes. Transfer to a medium bowl with a slotted spoon, leaving the remaining fat in the pan.
Reduce the heat to medium, put the pan back on and add the onion, bell pepper, and garlic, stirring, until tender but not browned, 6–8 minutes; season with a few pinches of salt and a pinch of black pepper. Add the Ancho chili powder and cook, stirring, until fragrant, about 1 minute. Add the tomato sauce, ketchup, Worcestershire, mustard, molasses, and the beef along with any accumulated juices back into the pan. Bring to a simmer and cook, stirring and scraping up any brown bits, until mixture is thick and saucy, about 15 minutes; season to taste with salt and pepper. Top with the shredded cheese and cover to melt the cheese, about three minutes. Top with the pickles and serve with toasted bun pieces and kettle chips for dipping.
Toasted Bun Slices
INGREDIENTS
6 uncut hot dog buns, sliced into ⅜” pieces
4 tablespoons butter, melted
Kosher salt
INSTRUCTIONS
Preheat the oven to 350˚F. Lay the bun slices on a parchment lined sheet tray. Brush lightly with the melted butter and sprinkle with salt. Bake for 10 minutes until toasted. Serve warm with the dip.
by Kathy Douglas | Sep 3, 2018 | Desserts
Revive those sweet memories of summer with this root beer float layered treat. Root beer flavored dark chocolate brownies are topped with a rich cream cheese vanilla “ice cream” layer that is topped with chocolate ganache. It’s the perfect way to say goodbye to summer.
INGREDIENTS
Brownies
2 sticks unsalted butter, cut into chunks, plus more for the pan
2 ounces unsweetened chocolate, chopped
8 ounces chopped dark semi-sweet chocolate
1 cup granulated sugar
1 cup light brown sugar, packed
4 large eggs, room temperature
1 tablespoon root beer extract
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
Cream cheese filling
8 ounces cream cheese
1 ½ teaspoons flour
Pinch salt
¼ cup cream
5 tablespoons sugar
1 teaspoon vanilla bean paste or extract
1 large egg
Chocolate ganache topping
1 cup heavy cream
2 cups semisweet chocolate chips
INSTRUCTIONS
Preheat oven to 350˚ F. Line a 9-inch square metal pan with foil and butter the foil. Using a double boiler, melt the butter, unsweetened chocolate, and chocolate together until the mixture is melted and smooth.
Add the granulated sugar to the melted chocolate mixture and combine; set aside. In another bowl, whisk together the brown sugar with the eggs then whisk in the root beer extract. Slowly temper the chocolate gradually into the egg mixture until well combined.
In another bowl, whisk together the flour, salt, and baking powder. Fold in flour mixture into the chocolate mixture until smooth and well combined. The batter should be glossy and shiny. Scrape the brownie batter into the pan and smooth the top. Set aside while you make the cream cheese filling.
Using an electric mixer, beat the cream cheese, flour, salt, and cream together for 5 minutes. Make sure the mixture is very smooth and fluffy with no lumps. Add the sugar and continue beating until very smooth. Add the extract and beat until well combined. Add the egg and mix until the egg is fully incorporated. Top the brownie layer with the vanilla cream cheese mixture and smooth the top. Place in the oven and bake on center rack for 40-45 minutes or until the cream cheese is lightly brown around the edges and a cake tester comes out clean.
Remove from the oven and cool the brownies to room temperature, then cover with foil and refrigerate overnight.
To make the ganache topping:
Heat the cream in a saucepan until the mixture begins to steam. Place the chocolate in a bowl. Pour the hot cream over the chocolate. Let sit for 5 minutes then stir until the chocolate is completely melted. Spread evenly over the brownies and refrigerate until set.
by Kathy Douglas | Aug 29, 2018 | News & Events
Join Chef Kathy at Williams Sonoma in Lexington Fayette Mall on
Saturday, September 8th, 2:00 pm
for our cooking demonstration – Master Tailgating and taste delicious samples of:
Spicy Sloppy Joe Dip with Cheddar and Pickles
Buffalo Sauce Potato Wedges with Cilantro Ranch Dressing


by Kathy Douglas | Aug 27, 2018 | Desserts
It’s hard to let go of summer, but these rich, gooey, great-tasting s’mores will ease the pain of sweet campfire memories with no fire or sticks needed. All you need are tasty layers of graham crust, gooey dark chocolate brownie center, and a toasted homemade marshmallow topping. To add that toasty flavor, use a kitchen torch or broiler to “toast” the marshmallow.
INGREDIENTS
Graham Cracker Crust
INGREDIENTS
¾ cup melted unsalted butter, plus 1 tablespoon for the pan
4 cups graham cracker crumbs
¼ cup sugar
½ teaspoon salt
INSTRUCTIONS
Preheat oven to 350˚F.
Line a 9×9” pan with foil allowing extra foil to hang over the sides for easy removal. Butter the foil.
In a large bowl, Stir together the melted butter, graham cracker crumbs, sugar, and salt until well-combined. Press into the bottom of the pan then bake for 8 minutes, remove, and cool slightly while you make the chocolate center. Drop the oven temperature down to 300˚F.
Chocolate Center
INGREDIENTS
¾ cup unsalted butter
6 ounces semisweet chocolate chips
2 large eggs
2 large egg yolks
¾ cups dark brown sugar, packed
½ cup confectioners sugar
1 ½ tablespoons granulated sugar
1 ½ tablespoons light corn syrup
1 ½ teaspoons pure vanilla extract
¼ teaspoon salt
¾ cup all-purpose flour
Place the butter with the semi-sweet chocolate in a stainless-steel bowl. In a large saucepan, bring water to a simmer and place the bowl of chocolate and butter over the hot water, being careful not let the bowl touch the water. Stir every few minutes until melted; remove and set aside to slightly cool.
In a large bowl whisk the eggs, egg yolks, brown sugar, confectioners sugar, granulated sugar, corn syrup, vanilla, and salt. Slowly add the chocolate to the egg mixture in small amounts to temper the chocolate into the eggs. When thoroughly mixed, whisk in the flour. Pour the batter over the graham cracker crust and smooth the top. Place in the oven and bake for 1 hour or when small bits still stick to a cake tester when you check for doneness. Remove and cool completely.
Marshmallow Topping
INGREDIENTS
4 envelopes unflavored gelatin
3 cups granulated sugar
1 ¼ cups light corn syrup
¼ teaspoon salt
1 teaspoon vanilla extract
Soften gelatin in ¾ cup water, set aside. In a small saucepan combine ¾ cup water with sugar and corn syrup. Bring to a boil and cook to 238˚F on candy thermometer to make a hot syrup. Using a stand mixer fitted with a whisk, beat the gelatin mixture on high while slowly streaming in the hot syrup into the bowl with the gelatin. Then add the salt and extract and beat until stiff peaks form about 15 minutes. Using a greased spatula, spread the marshmallow over the cooled brownies. Cool completely then refrigerate for at least two hours or overnight. Remove using the foil and then, using an oiled knife, cut into 36 pieces.
Optional: When ready to serve, place the cut s’mores on a cookie sheet. Use a kitchen torch or place under the broiler to brown the marshmallow top. Makes 16.
Recent Comments