Super Bowl

It seems I'm a little behind in my posting. The photos below were taken at our Super Bowl gathering, which was almost two months ago! 

We had a make-your-own-sub spread that included prosciutto and salami from Belmont Butchery, and homemade pickled peppers and tomatoes courtesy of Davy's culinarily gifted cousin, Meredith.  They added a welcome pop of flavor and freshness to our sandwiches.

It wouldn't be Super Bowl Sunday without Davy's creative pigs in a blanket.  This year he completely outdid himself by pressing chopped bacon into the crescent roll dough to accent the rest of the fillings: sliced jalapenos, shredded cheese, and the required "Lit'l Smokies."  See for yourself:

My weaknesses are many when it comes to dessert, but one of the most dominant is for spicy and/or cinnamon chocolate. I bought myself a fancy spicy brownie mix that was on sale at Crate & Barrel, and after catching a segment of "Giada at Home," decided to add chocolate buttercream frosting to the finished product. The tops are sprinkled with a blend of cinnamon, cayenne pepper, and cocoa that came with the brownie mix.  It may be a bad precedent to set, but I would love to spread buttercream frosting on all of my brownies from now on, spicy or not.   

Pad See Ew

A few years ago, Davy and I went through an intense Thai takeout phase.  We lived within walking distance of four Thai restaurants, each of which emit tantalizing scents at all hours of the day, and we ordered food from our favorite place about once a week. We (I) still crave the spicy and fragrant food from Ginger Thai Taste, but don't go nearly as often as we used to.

My go to Thai dish is Pad See-Ew, and I came across a recipe for it a few months ago on Serious Eats.  When I was thinking about the ways to use the last bits of meat from a roast chicken, Pad See-Ew immediately came to mind.  

I gathered all of my ingredients in preparation,and chopped the chicken, broccoli and garlic.  

The broccoli went in first, since I didn't have to cook the chicken.

I added the other ingredients to heat them through, and voila!  Homemade Padd See-Ew.

My version was darker than the picture from the recipe, and I think I'd use a little less of the sauce mixture next time, or less dark soy sauce.  In general, I was very happy with this recipe, though I have a feeling it won't stop my desire for the occasional Thai takeout.