Guest Post from Jenn's Food Journey: Big Red Chili

I can't tell you all how happy I was when Mary emailed me the other day and asked if we were going to keep up our tradition of a recipe exchange in honor of the Nebraska vs. Michigan football game! She and I have both been quite busy and I really thought we might pass on it this year, but some things just can't be passed by ... and this is one of them!

We have had two great years of recipe swapping which have included two different cornbread recipes from Mary on my site - Cheesy Cornbread and Amazin' Maize 'n' Blue Cornbread - which, by the way, I have made and they are both DE-Licious!!

This year, I had a hard time trying to come up with something that was traditional for Nebraska, so instead, I decided to showcase a chili recipe that I came up with a few years ago that I believe is a good tribute to Nebraska and its football fever. If you have never been to Nebraska, let me just tell you that there isn't a lot to do - not that it's a bad thing, it's just the truth. I believe that is why Nebraska football is so loved and so very big in the state. We have no professional teams and no inner state rivals, so our love does not have to be divided! Although Nebraska has not done very well in the last two years against Michigan, I am still hopeful that they will surprise everyone and pull out an upset!!

So, here is my tribute to all things Nebraska - football, beef and more beef (the only thing missing is the corn)! And here's to another great year of recipe swapping and rivalry!! Thank you, Mary for this fun tradition!!

Nebraska at Michigan
Saturday, November 9
3:30 p.m. EST on ABC



Big Red Chili

Created by Jenn's Food Journey

Printable Recipe

Ingredients:

2 teaspoons olive or vegetable oil
1/2 sweet onion, chopped
1-2 jalapeno peppers, seeds and stem removed, chopped
1 pound boneless bottom round steak, cut into bite size pieces
1/2 pound ground beef
2 cloves garlic, finely minced
1/2 cup beer
3/4 cup beef broth
2-3 Tablespoons chili powder (add two, taste, add more if needed)
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon hot sauce (I used chili garlic Cholula)
1/2 cup tomato sauce
1 Tablespoon tomato paste OR 1 teaspoon cornstarch with 1 teaspoon beef broth
salt and pepper to taste

Directions:

In a large pot or Dutch oven, heat the oil over medium heat. Add the onions and saute for 8-10 minutes on medium low or until the onions are tender. Add the jalapenos and saute another 3-4 minutes. Add the steak and turn up the heat to medium. Cook for 2 minutes and add the ground beef; stirring occasionally. Cook until the steak and beef are no longer pink. Add the garlic and cook for 1 minute. Slowly add the beer and beef broth, stirring to combine. Add the chili powder, paprika, cumin, cayenne, hot sauce and tomato sauce. Stir until everything is well combined. Bring to a boil, cover, and reduce heat to low. Simmer, covered, for 1 hour. Add the tomato paste or cornstarch slurry and stir. Cover and allow to simmer another 2-3 hours or until the steak becomes tender and the chili has thickened. Enjoy!

Berger Cookies

I love a day when I learn something new! And I particularly love a day when I learn something new about food, obsessive that I am. (Really, truly - if you only knew how my brain spins ....)

So, in making plans for my Super Bowl array last week, I started out by thinking of where the game was being played - New Orleans, one of the great culinary cities on the planet. And I looked at the two football cities being represented by the Harbaugh brothers, the head coaches who were raised in Ann Arbor (we're so proud!) before meeting up in the biggest game of their careers: Jim, former quarterback for the University of Michigan, and John.  Their teams hailed from San Francisco and Baltimore, respectively. I started to pore through recipe ideas from each place.

And that's when I learned about a new cookie - whee! Apparently Berger cookies are a Baltimore classic ... who knew? I sure didn't. But now I do.

According to Wikipedia:

"Berger Cookies are ... vanilla wafers topped with a thick layer of chocolate fudge that derives from a German recipe, and are a cultural icon of Baltimore."

Well, what better dessert to go with my California-inspired sourdough grilled cheese sandwiches??? Both coasts found a home at the party!

Simple and delicious, Berger cookies are perfect for any occasion. The cookie base is very tender; the chocolate glaze is stellar - shiny, rich, smooth. And the cookies are very easy to make, with a tremendous reward awaiting you once they're ready to eat.

The entire batch of these cookies - all 60 of 'em - was devoured within 48 hours. They are really, really good!


Berger Cookies
(adapted from a recipe on the King Arthur Flour website)

Cookies:
1 cup butter, softened
1-1/2 teaspoons kosher salt
seeds from 1 vanilla bean or 2 teaspoons vanilla extract
1-1/2 cups + 1/4 cup sugar
3 eggs
4-1/2 cups flour
1/2 cup skim milk

Preheat oven to 350F. Line a baking sheet with parchment paper.

In a large mixing bowl, cream together butter, salt, vanilla seeds, and 1-1/2 cups sugar. Stir in eggs, one at a time. Stir in 2-1/2 cups flour, then stir in milk; stir in last 2 cups flour.

Roll dough into golfball-sized rounds. Place 2" apart onto prepared baking sheet.

Place remaining 1/4 cup sugar into a small bowl. Dip a glass into the sugar, then use the glass to flatten one of the balls of dough. Repeat dipping glass and flattening dough with remaining cookies.

Bake for 12 minutes until cookies are set. Cool on a rack and repeat with remaining dough.

Icing:

• 2 cups semisweet chocolate chips
• 2 tablespoons light corn syrup
• 3/4 cup half-and-half
• 2-1/2 cups confectioners’ sugar

Place chocolate, corn syrup, and half-and-half into a small saucepan; melt chocolate over low heat and stir until smooth.

Whisk in half of confectioners' sugar until icing is smooth; whisk in remaining confectioners' sugar, and let cool to room temperature. Whisk again when ready to spread icing onto cookies.

One by one, generously spread icing onto cookies. Let icing set, then serve.

Makes approximately 60 cookies.

Detroit Graffiti and Super Bowl Recipes

Kinda how I feel, sometimes!


And here are a few links to some great Super Bowl recipes for your party!

Homemade Fritos

Cheese Frenchies

Vernors Cupcakes

Beer 'n' Cheese Soup

Julia Child's Best Brownies

Grilled Chicken with Spiced Blueberry BBQ Sauce

Double BBQ Chicken

Triple Treyf Mac 'n' Cheese

Red Chorizo Chili

Baked Potato Chips with Green Onion Dip

Butterfinger Fudge

Italian Beef Sandwiches

Hot Dog Hotdish

Max Sussman and Eli Sussman Coming to Williams-Sonoma

(If you missed it on AnnArbor.com yesterday, here's a post you need to see! Fabulous food, great event ... join me there, if you're in town!)


There's more to life than football. Even in Ann Arbor, even when we're talking about the upcoming Ohio State game, there's more to life than football. Really, there is!

There's food. And I don't just mean tailgating food, although that's very important. I'm referring to food prepared by two of the most talked-about chefs in New York City, who are making their home state of Michigan very proud.

In my obsessive little world, chefs are the rock stars. And two of the hottest acts right now are Max Sussman and his brother Eli, who live and work in Brooklyn but who will be offering a cooking demonstration at Briarwood's Williams-Sonoma store at 3 p.m. on Saturday. They'll also be signing copies of This is a Cookbook: Recipes for Real Life, which has just been published. How can you not love a book written, as they phrase it themselves, "by 2 guys who like to eat"?

Eli cooks at the Mile-End Deli, and is also the marketing director for Taste of the Nation NYC, an event that benefits the exceptional charity Share Our Strength, which fights hunger and particularly promotes feeding children. Max is a chef at Roberta's, the very trendy pizzeria that has received 2 stars from The New York Times; and he was a semifinalist for this year's James Beard Foundation Awards, on the radar for Rising Star Chef of the Year. Both brothers made Zagat's 2012 "30 Under 30: NYC's Hottest Up-and-Comers" list of food professionals to watch.

The Sussman brothers are passionate about excellent, but not pretentious, food. Their cookbook offers recipes for everything from dishes to impress your girlfriend when you first cook dinner for her to midnight snacks after a long night with friends (or, in their cases, at work). And there is a recipe for a Chocolate-Peanut Butter Pie that only requires baking a graham cracker crust, while the filling is merely mixed, poured, and refrigerated. "If you're capable of reading this cookbook, you are capable of making this dessert look as insanely good as the picture."

Max and Eli's philosophy is simple, as they noted in an interview with The New York Times:

“For us, it’s not about a concept, it’s about making stuff that people are going to enjoy eating,” Max said. “We wanted the recipes to be immediately useful.”

Eli said: “It sounds a bit obvious, but we really wanted it to be a cookbook — like a cooking book. It’s not a coffee-table book. If this book just sits on people’s coffee tables, it’s basically a failure.”

The Bacon 'n' Blue Cheese Pizza featured below - found in a section that berates people for relying upon the sacrilege that is frozen pizza - would be an exceptional offering for today's tailgating feast. Go Blue, after all! Jeremy and I adore both blue cheese and bacon, so this was absolutely our first choice when selecting a recipe to try from the Sussmans' cookbook. My boyfriend Craig is not a fan of blue cheese, however he did promise to at least try it; almost anything is improved with bacon, after all, and pizza is probably his favorite food.

Well, I used a different crust recipe than the one in the book because I'd committed a cardinal sin of cooking: I'd failed to read Max and Eli's recipe ahead of time, and didn't have the necessary 1-2 hours available to let their dough rise. But I quickly buzzed their sauce around in the blender, and followed their recommendations for the toppings.

"Ooh"s and "Ahh"s, and much anticipation, preceded the first bites. And I'm here to tell you that this was one fabulously amazing creation! In fact, of the 12 slices of pizza I offered for dinner on the night I served this, I was granted only two; the rest was devoured by my two dining companions ... even by the one who didn't previously like blue cheese.

So, you should come with me to see Max and Eli at Williams-Sonoma this Saturday. They know how to cook, and they want to show you how easy it is and how much fun it can be.

You can watch endless replays of the game later on. But how many opportunities will you have for these two handsome, charming guys to feed you?

Max Sussman and Eli Sussman Book Signing and Cooking Demonstration
Saturday, November 24 at 3:00 p.m.
Williams-Sonoma
808 Briarwood Circle, Ann Arbor

Bacon 'n' Blue Cheese Pizza

Crust:

• 1 packet quick-rise yeast
• 1 teaspoon sugar
• 1 cup warm water
• 1 tablespoon kosher salt
• 3 cups flour

In a large bowl, combine yeast, sugar and water; let proof for 5 minutes. Stir in salt and flour. Cover bowl with plastic wrap and then a dish towel; place in a warm place to let rise for 30 minutes.

Sauce:

• 1 28-ounce can whole tomatoes, drained
• 2 large garlic cloves
• 1-1/2 teaspoons kosher salt
• 1/4 cup extra-virgin olive oil

Place all ingredients into a blender; puree until smooth.

Pizza:

• cornmeal
• 1 pound bacon, cut into 1" pieces
• 8 ounces Mozzarella, shredded
• 2/3 cup shredded Parmesan
• 6 ounces crumbled blue cheese

Preheat oven to 425F. Sprinkle a bit of cornmeal onto the bottom of a 15"x10" baking sheet.

Cook the bacon in a skillet until crisp; drain on paper towels.

Punch down the pizza dough. Place onto the prepared baking sheet and carefully stretch the dough to the edges of the baking sheet. Spread some of the sauce over the dough, reserving the rest for another purpose. Sprinkle Mozzarella and Parmesan over the top.

Sprinkle bacon and blue cheese over the top of the pizza. Bake for 15-20 minutes, until cheese is bubbling and crust is crisp. Let rest for 5 minutes before cutting into slices.

Makes 12 generous slices.

The Sugar Bowl

In honor of tonight's Sugar Bowl - featuring #13 Michigan vs. #11 Virginia Tech - I'm offering a dessert to enjoy while cheering on my team. When the Wolverines battle the Hokies, there has to be food appropriate to the festivities!

So I made a dessert with pecans and caramel that offers flavors reminiscent of the luscious pralines found in New Orleans, where the game is being played; with banana slices and a hint of rum, it's also an homage to that city's beloved Bananas Foster. And I had to be sure it was served in the perfect vessel ... a sugar(y) bowl!

I offer you something sweet and rich and delicious: a Caramel Crunch Ice Cream Sundae with Banana Caramel Sauce . Enjoy!

GO BLUE!!!

Caramel Crunch Ice Cream Sundae with Banana Caramel Sauce

9 caramel-flavored mini rice cakes
6 small sugar cookies
1 tablespoon sugar
4 cups butter pecan ice cream
6 ounces caramel ice cream sauce
1/2 tablespoon dark rum or rum extract
2 medium bananas, sliced
4 waffle cone bowls
whipped cream

Place a sheet of waxed paper on the bottom of an 8"x8" freezer-safe dish.

Place the rice cakes and sugar cookies into a food processor or blender; grind into fine crumbs and place into a flat bowl. Stir in the sugar.

Form 4 1-cup balls of ice cream. One by one, roll the ice cream in the cookie crumbs, coating the ice cream very well; place onto the waxed paper in the dish. Place the dish with the ice cream balls into the freezer for 1 hour to firm them.

Place the ice cream sauce, rum and bananas into a large skillet. Cook over medium-high heat, stirring occasionally, just until boiling.

Place a waffle cone bowl onto each of 4 dessert plates. Place 1 ice cream ball into each bowl. Divide the bananas among the bowls, drizzling with caramel sauce. Top with whipped cream and serve immediately.

Serves 4.

"Ann Arbor Tailgates" - Cookbook for a Cause

Buy a cookbook and help the homeless.

Alpha House - a shelter for homeless families in Washtenaw County - has published a cookbook just in time for holiday shopping: Ann Arbor Tailgates: Your Favorite Recipes. It features stories and photos in addition to recipes, and it is most entertaining.

You get to meet Super Fan I, whose game uniform includes a superhero's mask created as an homage to the famous Wolverines' helmets; he offers recipes for "To Hell with Notre Dame" Gumbo and "Smash the Spartans" Apple Cake. There's also Go Bleu Cheese Spread and Go Blue Martinis, perfect for cheering on The University of Michigan's Maize 'n' Blue.

If you know someone who likes to cook, let me assure you that it's not possible to have too many cookbooks. If you know rabid football fans, those folks need this cookbook for new tailgating ideas. If you know someone who likes to entertain, there are great party recipes, from dips to chilis to desserts. Truly, this cookbook would make a great gift for anyone!

Ann Arbor Tailgates costs only $20, and $15 of that is a charitable donation which may be tax deductible. And just look how easy it is to buy copies:

1) Click on this link and buy it online. Or,

2) Contact Helen Starman, Director of Development at Alpha House: 4290 Jackson Road, Ann Arbor, MI 48103 (734)822-0220. The cookbook can be picked up at no extra charge or mailed to you or your gift recipient for $3.50/copy.

Alpha House needs all the support we can give it, as it's really so much more than a shelter. As Executive Director Nicole Adelman states in her introduction to the cookbook:

"More than providing just a bed and a roof, our goal is to support families in securing and maintaining their own homes."

And how successful is the amazing, dedicated staff in helping their remarkably strong and resilient clients to achieve this? "In 2010, 100% of the families who left Alpha House in our Home Based Support Program were still housed one year later."

Okay, enough nudging! Let me show you one of the great recipes you'll find in your new cookbook.

It took me a long, long time to decide what to cook for this post; there were so many choices, and we all know that decisions are not my strongsuit. Something rich and hearty, like Poppy Seed Ham and Cheese Rolls? Something lighter, such as Mediterranean Eight-Layer Dip featuring hummus and vegetables? Something as sophisticated as Kahlua-Espresso Truffles, or something more family-friendly like Strawberry Pretzel Salad? Or something wildly different, namely the Vodka-Infused Gummy Bears? (I know I've piqued your curiosity! You've gotta buy the book now!)

What to make? What to eat?

It came down to which ingredients I had on hand. And so the winner was Baked Potato Chips, contributed by Maize Marvel: hand-cut potatoes baked in just a touch of olive oil, sprinkled with kosher salt and black pepper and served with a green onion dip.

This simply-prepared snack was so amazingly (a-maize-ingly???) good! I'd baked only one potato's worth of chips, then promptly ate them all by myself. I was sorely tempted to slice up another potato to make a second batch, but I decided that gluttony was not an attractive trait. I particularly liked the slightly overdone caramelized bits - they were crispy and extra flavorful; and I was generous with the pepper, so the chips were a bit spicy, too, which was a perfect complement to the creamy, zesty dip.

Helen Starman - whom you'll be calling to order copies of the book - offers the following: "I am so excited that you made the potato chips – I love them ... the chips are so tasty and addictive"!

So, I've given you one recipe. To get the others, buy a cookbook and help the homeless while doing your holiday shopping.

Baked Potato Chips with Green Onion Dip
(slightly adapted from the recipe submitted by Maize Marvel)

Chips:

1 tablespoon olive oil
1 large Yukon Gold potato, sliced very thinly
kosher salt
freshly ground black pepper

Preheat oven to 325F. Brush the oil over a baking sheet, then place the baking sheet into the oven for 10 minutes.

Lay the potato slices onto the hot baking sheet without overlapping them. Sprinkle with salt and pepper to taste, then bake for 10 minutes. Rotate the baking sheet and bake for another 10 minutes, then flip the chips over and bake them for another 5 minutes or until done to your liking.

Dip:

1/3 cup sour cream
1 tablespoon mayonnaise
1 large green onion, chopped
sprinkle of garlic powder
1/2 teaspoon lemon juice

Mix all ingredients together and serve with the chips.

Lemon-Glazed Cherry Pasties

Michigan plays Ohio State on Saturday.

Those who live in one of the represented states know that this is virtually the only game that matters ... really. According to Wikipedia: Despite an overall record of 111–43–4, former Ohio State head coach John Cooper's "2–10–1 record against Michigan, including his failure to ever win in Ann Arbor, was ... a major contributor to his dismissal."

Except that, despite many past glories, Michigan hasn't fared particularly well in this match-up in recent years while Ohio State has been a powerhouse. I hang my head in shame as I note that the Wolverines haven't beaten the Buckeyes since 2003.

But this is our year! We're a Top 20 team, and Ohio State isn't ranked. The Buckeyes are coming to The Big House, and we're not going to be hospitable hosts.

So in honor of this final game - other than our inevitable bowl game - I'm changing things up a bit. Each Thursday since the season began, I've offered a recipe that has been representative of that weekend's opponent: Shredded Pork with Corn Cakes for Iowa, my blogging buddy Jenn's classic Nebraska Runza Bites, Chocolate Guinness Cake for Notre Dame.

But today, it's all about Michigan.

This state is famous for beautiful bright red tart cherries and for a food called "pasties." (And please know that this is pronounced [PASS-teez], not [PAY-steez]!)

Pasties are hand-held savory pies that miners in the Upper Peninsula could easily take with them for a hearty midday meal. They're very simple and straightforward food: chopped meat and vegetables bound with a bit of gravy, encased in a crust. But it's only an authentic pasty if it contains rutebaga ... trust me. This is as serious a matter to the folks in Michigan as the Ohio State game is!

So technically, I'm not providing a recipe today for "pasties" because there isn't any rutebaga in this sweet version. But this dessert - with its filling that bursts with the flavor of Michigan fruit - was inspired by the traditional pasty. Call it an homage!

I first made these years ago for some cooking contest ... I don't even remember which one. I didn't win any prize, but I did win Jeremy's devotion - he adores these treats, and it was his recommendation that I make them in honor of Saturday's game.

So try a dessert pasty that showcases Michigan's gorgeous cherries. And cheer on the Wolverines this weekend - Hail to the Victors!



Ohio State at Michigan
Saturday, November 26
GO BLUE!!!

(Don't forget to enter my giveaway for a $25 gift certificate to Hodgson Mills' online store! The deadline is Sunday morning!)


Lemon-Glazed Cherry Pasties

Filling:
2 cups tart cherries, thawed (if frozen) or drained (if from a jar/can)
1/4 cup cherry juice (reserved from thawing/draining) or water
1/2 teaspoon almond extract
1/3 cup sugar
1 tablespoon cornstarch

Place all ingredients into a medium saucepan and bring to a boil over high heat, stirring constantly. Cook just until mixture is thickened and no longer white-ish; remove from heat, place into a bowl, cover and refrigerate until cold.

Pies:
1 16-ounce can butter-flavor Grands biscuits
1 egg

Preheat oven to 350F.

Roll each of the 8 biscuits out into a 5" circle. Divide the cherries among them, placing the cherries in the center of each round.


Beat the egg and brush the outer rim of the dough rounds with egg. One by one, fold the dough over the cherries to form semi-circular pasties. Press the dough to help it adhere, then crimp it and seal it with a fork.


Place onto a baking sheet, and repeat with the remaining pasties. Brush the pasties with the remaining egg and bake for 20-25 minutes until golden. Let cool completely.


Glaze:
3/4 cup confectioners' sugar
juice from a half lemon

Whisk together glaze ingredients until smooth, then drizzle the glaze over the pasties. Let the glaze set before serving.

Makes 8 pasties.

Runza Bites for the Michigan-Nebraska Game

One of my favorite blogging buddies - Jenn of Jenn's Food Journey - grew up in Nebraska, is a tremendous football fan, and is one of the kindest, friendliest, most vivacious people! Her joy and charm shine through in her posts, which you'll see as you keep reading.

On Saturday, #20 Michigan will welcome #17 Nebraska to The Big House; this will be Nebraska's first visit to Ann Arbor as members of the Big Ten. So, in honor of what will undoubtedly be an excellent match-up between these two teams who are both coming off wins last week, Jenn and I are celebrating by doing guest posts on each other's blogs!

You can find my recipe for Cheesy Cornbread at Jenn's Food Journey. It's easy to make, moist but still crumbly, has great flavor, and is perfect for tailgating; it's great with chili, salads ... almost anything.

And Jenn has offered a fabulous recipe - from her amazing mom, no less, who is an exceptional cook! - for a quintessential Nebraska food.

I'll let Jenn take over from here ... :)


Hello all you lovely Food Floozie followers! I'm Jenn with Jenn's Food Journey and I am very excited and honored to be doing a guest post here on Mary's blog. I adore her and her yummy posts, so this is sort of like having your favorite band/artist ask you to jump up on stage and play a few riffs on the bass guitar with them!! When she told me her idea of having me guest post on her tailgating post day in honor of the Nebraska/Michigan game, I didn't hesitate one minute. "Of course I'll get up on stage and jam with you.. you're a rock star!!"

Ok, feet back on the ground - we can now talk about food :)

I grew up in a small (very small) town in eastern Nebraska. In Nebraska, you only know one thing this time of year: HUSKER football!! And there is nothing like being in Memorial Stadium in Lincoln, Nebraska on a college football Saturday, let me tell you. Growing up I took pride in being a Husker fan - I still do.

There was only one time in my life when I cheered for another college football team and you know who they were? Any guess at all? Well, this might surprise most people, but it was the mighty Blue, the Michigan Wolverines!! Seriously ... I would not lie!! I think it had something to do with their colors more than their actual football team, but I can honestly say I was a fan, if only for a brief moment. So this post is even extra special to me!

One thing you can get at Memorial Stadium is one of my all time favorite things from Nebraska: a Runza sandwich! (YUM!) Unless you have lived in Nebraska, Kansas, or Iowa, I don't really expect you to know what I'm talking about, but Runzas are these deliciously warm yeast bread pockets stuffed with a mixture of ground beef, onion, cabbage and spices. It is a food that definitely defines growing up in Nebraska, so I thought what better thing to share with you than a smaller little three or four bite version of this for your next tailgating event.

I simplified things by using refrigerated pizza dough and, in all honesty, there wasn't that much of a difference in the final product. The dough wasn't as sweet as the dough for the real thing, but hey, sometimes a little less sweet isn't always bad!

So here's to the Huskers and the Wolverines - may the game be filled with excitement which only college football can bring!!! And thank you once again to Mary - Hope you all enjoy this tasty little treat straight from my home state!

Runza Bites
(Adapted from a recipe passed down to me from my mom)

Ingredients:
1 tube refrigerated pizza dough (I used Pillsbury)
3/4 lbs ground beef (80/20 or higher)
1/2 a sweet onion
1/2 a head of cabbage
1 Tablespoon olive oil
1 Tablespoon unsalted butter
salt and pepper

Directions:

Roughly chop the onion and cabbage. Place the onion in the food processor and pulse until minced; place on a piece of wax paper or plastic wrap and set aside. Place the cabbage into the food processor and pulse until shredded. Dump onto plate or piece of wax paper and set aside.

In a skillet over medium heat, add the ground beef, breaking up with a wooden spoon. Season liberally with salt and pepper. Cook until the beef is no longer pink in the middle, about 8 minutes. Remove with a slotted spoon and place onto a paper plate lined with a paper towel.

Add the olive oil to the pan and turn the heat down to medium low. Add the onion and season with salt and pepper. Saute until softened and just starting to caramelize, about 10 minutes. Add the butter and the shredded cabbage. Heat until cabbage starts to wilt (stirring occasionally), about 3-4 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper; stir to combine. Return the beef back into the skillet and stir to combine. Remove from heat and allow to cool.

Sprinkle some flour onto your counter and lay out the pizza dough. You'll want to roll it a bit thinner with a rolling pin - roll to about half its thickness. Cut 3"x3" squares. Place a tablespoon or more of the beef mixture into the middle of the square and fold edges over and seal. Place onto a greased cookie sheet; continue until all squares are full.

Preheat oven according to pizza dough package directions - I set mine at 425 degrees F for 14 minutes. Place the cookie sheet in the oven and bake until pockets are golden brown. Remove and allow to cool for 5 minutes (inside contents will be hot) and enjoy!

Bacon-Parmesan Popcorn

Popcorn is the official state snack food of Illinois. I'm not much of a popcorn fan - I can eat it, but don't really care if I ever do. However, I know I'm in a distinct minority with regard to my lack of affection for this treat.

Michigan will be playing Illinois this Saturday, so it only seemed appropriate to feature popcorn in today's post. But I had to glam it up a bit. I debated whether to make a sweet or savory version, or whether to make cute little football-shaped popcorn balls.

And then I had an epiphany.

I'm offering something completely fabulous which features an utter lack of redeeming nutritional value (which is, of course, why it's so fabulous!). Even though I can usually live without popcorn, I think I could actually start craving this.

Today's recipe is for Bacon-Parmesan Popcorn.

Yup - salty, crunchy, cheesy, and with bacon. Supreme snack food!

This is ideal for tailgating or for watching the game at home. It's a great treat for any occasion, from watching the Oscars to watching a movie. Truly, how can you go wrong with anything that has bacon???

Pass the popcorn, please ....

Bacon-Parmesan Popcorn

1 3-ounce packet low-sodium microwaveable popcorn
4 strips low-sodium bacon
1 tablespoon extra-virgin olive oil
3/4 teaspoon all-purpose seasoning (i.e.: Mrs. Dash)
1/3 cup very finely grated Parmesan cheese

Prepare popcorn according to package directions, then place into a large mixing bowl.

Meanwhile, place bacon into a large skillet and cook, turning occasionally, until very crisp. Remove bacon from skillet and crumble; reserve the bacon fat.

Add oil and crumbled bacon to the bacon fat; pour over the popcorn and toss to combine. Sprinkle seasoning and Parmesan over the popcorn, and toss to combine well.

Makes approximately 8 cups of popcorn.

Shredded Pork Ribs with Corn Cakes

People think of cornfields when they think of Iowa. I know someone who drove through the state this past summer, and she commented on the many, many rows of corn she and her husband passed.

But Iowa actually is a top pork producer, and so for this Saturday's Michigan-Iowa game I offer my famous-among-loved-ones shredded pork ribs. Serve them with corn cakes, and you've represented our opponent's state very well.

The ribs are cooked slowly in a crockpot, so they require virtually no effort. The corn cakes are easily made using a box of Michigan's own Jiffy Corn Muffin Mix, produced about 30 minutes away from my kitchen.

What a great way to get into the spirit of this match-up!

University of Michigan at University of Iowa
Saturday, November 5
GO BLUE!!!

Shredded Pork Ribs with Corn Cakes

Ribs
4-5 pounds boneless pork ribs (8 ribs)
1/4 cup brown sugar
1 teaspoon cardamom
1 teaspoon chili powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon paprika
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 425F. Line a 9"x13" baking pan with foil; lightly grease the foil.

Place the ribs into the prepared pan. Combine the remaining ingredients and sprinkle onto all sides of the ribs. Roast for 1 hour.

Sauce
1 12-ounce bottle barbecue sauce (your favorite one)
1/2 cup brown sugar
4 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 teaspoon cayenne pepper sauce

Combine all sauce ingredients. Pour 1/3 of the sauce onto the bottom of a 6-8 quart crockpot. Place a single layer of ribs over the sauce, and continue layering sauce and ribs, ending by pouring the last of the sauce over everything. Cover and cook on low for 8 hours. Stir the pork to shred it and combine the meat with the sauce.

Corn Cakes
1 8.5-ounce box Jiffy Corn Muffin Mix
3/4 cup buttermilk
1 egg
2 tablespoons butter, to grease skillet

In a medium bowl, stir together Jiffy mix, buttermilk and egg; let rest for 5 minutes.

Heat a large skillet over medium heat, and lightly grease with a bit of the butter. Pour batter with a 1/8-cup measure, and cook until set on the sides and golden underneath. Carefully flip the pancake and cook for 1 more minute.

To serve: Place 2 corn cakes onto a serving plate, and top generously with pork.

Serves 6-8.

Indiana Cream Pie for the Purdue Game

Hoosier Pie, Cream Pie, Sugar Pie ... whatever you call it, it's still the same sweet, luscious treat. A rose, as they say, by any other name ....

Since Michigan is playing Purdue this weekend, it was only fitting to make a traditional treat from the state of Indiana. Pie needs no occasion - it's always welcome. But it's a great thing to serve while tailgating or even just watching the game at home.

This recipe is going to seem ridiculously ordinary; trust me, it is rich and luscious, utterly decadent. That it's so easy to make with such simple ingredients only adds to its charm.

Because the pie is kinda beige, I spiffed it up a bit by decorating the crust with colored "leaves" made of leftover dough (instructions below). But this is completely unecessary; the pie is perfectly capable of shining with its flavor alone.

Purdue at Michigan (Homecoming)
Saturday, October 29 at 12 p.m.
GO BLUE!!!

Indiana Cream Pie
(slightly modified from Marcia Adams' recipe for Velvet Custard Pie in Cooking from Quilt Country)

1 9" pie crust
1-3/4 cups half-and-half
3/4 cup skim milk
4 eggs
3/4 cup sugar
1 teaspoon vanilla extract
pinch of kosher salt
pinch of nutmeg

Preheat oven to 350F. Place the pie crust into a pan. With a knife, trim the excess dough.

In a medium saucepan, bring the half-and-half and milk just to a boil.

Meanwhile, in a large mixing bowl, whisk together the eggs, sugar, vanilla and salt. Slowly whisk in the milk, then pour the custard into the prepared pie crust. Sprinkle top of pie with just a pinch of nutmeg.

Bake for 45 minutes until the pie just wiggles slightly when jostled gently. Let cool completely, then refrigerate.

To decorate pie crust:

Roll out trimmings from the pie crust, not too thin. Cut 1-1/2" leaf shapes, then use the knife to make markings upon each one.


Combine 1 drop of food coloring with 1 tablespoon of water; use this to paint the leaves.

Rub a bit of corn syrup onto the pie crust, then lay the leaves onto it in a decorative pattern.

Greek Spinach Dip for the Michigan-Michigan State Game

I'm a proud graduate of the University of Michigan; my ex-husband, Stuart, attended medical school at Michigan State University. Needless to say, the intra-state rivalry has always been a lot of fun for us! When Stuart and I were married, we hosted a party each year in honor of the big Michigan-Michigan State football game.

After we met, Stuart used to follow me around, offering to take me to the game. It didn't happen that year, 'cause the tickets are extremely popular and hard to come by ... and expensive.

Stuart did get tickets for the game in 1990, when we were expecting Jeremy. I had to buy a large sweatshirt to wear to the game, to go over the "baby bump". We still consider it Jeremy's first Michigan-Michigan State game, even if he didn't get to see anything that time.

So, what to serve this year in honor of the game? My family's traditions have changed, as has the family unit itself; but the need for appropriate food for this important occasion remains a constant.

Michigan State's mascot is a Spartan, named for the famous warriors of the ancient Greek city of Sparta. So it only made sense to make a spinach dip - which would feature MSU's team colors of green and white - and to give it a Greek flair with oregano and lemon and feta.

This is gooey and rich, with a vibrant lemon flavor that is distinctive and shines through. And if you serve it with maize- and blue-colored chips, you've got Michigan's team colors invited to the party, as well!

Greek Spinach Dip

2 tablespoons extra-virgin olive oil
2 large garlic cloves, minced
1 small onion, chopped fine
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
5 cups chopped fresh spinach
1 lemon
1/2 cup Greek yogurt
8 ounces mozzarella, shredded
5 ounces feta, divided
chips or crackers, for serving

Preheat oven to 350F. Grease a flat 3-cup baking dish.

Heat the oil in a large skillet over medium heat. Add the garlic, onion, salt, pepper and oregano; saute until the vegetables are translucent. Add the spinach; saute until wilted.

Zest the lemon, then juice it. Add the zest and juice to the spinach, then place the spinach mixture into a large mixing bowl.

Stir the yogurt, mozzarella, and 4 ounces of the feta into the spinach mixture; place the spinach into the prepared baking dish, then top with the remaining feta.

Bake for 25-30 minutes until the top is starting to brown and the dip is bubbling. Serve hot, with chips or crackers.

Serves 4.

Hot Dog Hotdish for the Minnesota Game

Minnesota is noted for its cold weather and for hardy residents who speak with cute accents. The severe winters don't keep people huddled indoors, though; folks continue to go ice fishing, skating, and socializing.

But after venturing out into the frigidness, a warm meal is warranted. And Minnesotans are famous not just for casseroles, but specifically for what they call "hotdish."

According to Wikipedia:

"Hotdish is a variety of baked casserole that typically contains a starch, a meat or other protein, and a canned and/or frozen vegetable, mixed together with canned soup."

In honor of Saturday's game - Minnesota vs. Michigan - I thought I would pay tribute to this culinary tradition. But I was not going to resort to using the infamous condensed soups.

That is, until I read the following:

"Cream of mushroom soup is so ubiquitous in hotdish that it is often referred to in such recipes as 'Lutheran Binder,' referring to hotdish’s position as a staple of Lutheran church cookbooks. The soup is considered a defining ingredient by some commentators."

And so, I realized that I would be dishonoring the very essence of the hotdish if I tried to make it more sophisticated. It is consummate comfort food, and part of its charm is its hominess and ease of preparation.

So I took as my basis the famous green bean casserole, and added a few tweaks to make it an entree rather than a side dish. It's perfect food for a football game, as it's hearty and substantial and ideal for fall.

Hotdish is so integral to Minnesota culture that Sen. Al Franken even welcomed the state's Congressional delegation to participate in a hotdish competition this past January. The winner did not feature another Minnesota product, the lovely wild rice. It didn't feature venison bratwurst, or any other enobling ingredients. Nope - the winner was Sen. Amy Klobuchar, whose Taconite Tater Tot Hot Dish was a combination of ground beef, creamed soups (mushroom and chicken), tater tots, and Pepper Jack cheese.

Hotdish may be lowly, but you know what? Even with its simple ingredients and lack of elegance, it's really, really good! My Hot Dog Hotdish was devoured when I served it, and will be a hit if you serve it for Saturday's game. Jeremy loathes green bean casserole, but he loved this so much that he actually ate more helpings than anyone else!

University of Minnesota at University of Michigan
Saturday, October 1 at 12 p.m. EDT
GO BLUE!!!

I was THRILLED to see that this post was found and discussed thoroughly on Serious Eats the other day: "Hotdish Casserole"!!! And I was equally happy to find that everyone had lovely things to say about, and memories of, hotdish ... regardless of whether it's called a casserole or a covered dish or whatever around the country ... :)

Note: Today is the first full day of Rosh Hashanah. My friend Debbie Vanni at The Culinary Cellar very graciously invited me to write a guest post for the holiday. Thank you, Debbie, for the fabulous honor!

So go visit her fabulous site devoted to recipes and cookbooks, and you'll find us celebrating the new year and reviewing the past one while sharing a sweet treat: Apple Almond Kugel. 'Cause it's not a Jewish party without kugel, after all - a traditional creamy noodle pudding with a crunchy, cinnamony topping.

I've baked a lot of kugels over the years, but Jeremy told me that this is "the best one you've ever made!" Pretty high praise ... :)

Shana Tovah!!! [shah-NAH toh-VAH]

May you have a sweet new year!


Hot Dog Hotdish

4 wieners, cut into 1/2" slices
1 10-3/4 ounce can cream of mushroom soup
half of a 10-3/4 ounce can condensed cheddar cheese soup
2 tablespoons Dijon mustard
1/2 teaspoon kosher salt
1/4 cup milk
several splashes cayenne pepper sauce
1 pound frozen green beans, defrosted
1 cup fried onions
45 tater tots
4 ounces mild cheddar cheese, shredded

Preheat oven to 350F. Grease an 8"x8" baking dish.

Heat the wieners over medium heat in a medium skillet until lightly browned, about 5 minutes.

In a large bowl, combine soups, mustard, salt, milk and pepper sauce. Stir in wieners, green beans and fried onions; pour into the prepared baking dish.

Place the tater tots in rows over the green bean mixture. Bake for 25 minutes.

Place the cheese over the tater tots, and bake for another 25 minutes until the cheese has melted and the sauce is bubbling.

Serves 8.

Plantain Chip & Black Bean Nachos for the San Diego State Game

Michigan's new coach, Brady Hoke, left San Diego State University this year for the honor of coaching in Ann Arbor and returning The University of Michigan to its former football glory.

And this weekend, Hoke's old team and his new team will be meeting at The Big House.

So, what to serve in honor of this occasion?

Nachos. Perfect game food, whether tailgating or watching with family and friends at home. Some Mexican influence, since San Diego is right at the border. And our opponent's team colors just happen to be yellow, black and scarlet.

So I used golden yellow plantain chips for the base instead of the traditional corn ones; they're lightly crispy and offer a unique and different flavor - almost slightly sour, with a hint of banana-ish familiarity peeking through the saltiness. I used refried black beans instead of pintos, and I tossed in chorizo and some fresh salsa for some vivid redness.

Nachos are easy to make, and always welcome at a football game - try these for a change!

San Diego State University at University of Michigan
Saturday, September 24 at Noon EDT
GO BLUE!!!


Plantain Chip & Black Bean Nachos

1/4 pound fresh chorizo
1 small yellow onion, chopped
half of an 8-ounce bag plantain chips
1 14-ounce can refried black beans
4 ounces Pepper Jack cheese, shredded
1/2 cup fresh salsa

Preheat oven to 425 F.

Brown the chorizo in a medium skillet, adding the onion when the sausage is almost done; cook for 3 minutes, just so that the onions aren't too raw.

Place the plantain chips into the bottom of a 9" pie pan. Top with the refried beans, then cover the beans with the chorizo mixture. Sprinkle the cheese over the top, and spread the salsa over the cheese.

Bake for 20-25 minutes until cheese is melted and the dish is bubbling a bit.

Serves 4-8, depending upon serving size.

Chocolate Guinness Cake for the Notre Dame Game

Well, last week's match-up between the University of Michigan and Western Michigan University was certainly an odd one! Michigan won 34-10, once both teams agreed to end the game in the third quarter after two weather delays and an eventual evacuation of the stadium because of storms and lightning. And this was on a day that had started out with bright sunshine and heat advisories!

But hey, a win is a win! And especially when it turned out that Western - from the MAC conference rather than Michigan's Big 10 - was up for the challenge and even scored first. But the game took a turn for Michigan when we intercepted Western near the end zone (they were on the 7-yard line), and Brandon Herron ran it back 94 yards for a touchdown!!!

And now we're on to a school with which we have a long and exciting history - Notre Dame. According to Wikipedia:

"Michigan football and Notre Dame football are considered to be among the most elite college programs. Michigan and Notre Dame respectively rank #1 and #2 in winning percentage and #1 and #3 in all time wins .... Including the 2010 season game, Michigan leads the overall series 22-15-1; (since 1978) the two teams are 13-13-1."

So, given that the Wolverines are playing the Fighting Irish on Saturday night, I decided to bake a cake using a product that is absolutely quintessentially Irish: Guinness.

But I didn't just use regular ol' Guinness ... uh uh. I used the Foreign Extra Stout, which is "brewed with generous hops and roasted barley for a bittersweet balance & full-flavored, natural bite."

In the bottle, I have to say that the stuff smelled even worse than beer usually does. Out of the bottle, though - and especially with butter melting into it as the first step in making the cake - it smelled like molasses and caramel, and the mixture seemed reminiscent of a hot toddy. The stout flavor isn't noticeable in the final product, but it certainly provides a depth that isn't found in ordinary chocolate cakes.

This unique twist on a basic dessert is fabulously moist and rich and decadent; it makes a perfect treat whether tailgating or watching the game at home with friends and family. It's simple to make, and tastes absolutely divine ... how appropriate when my team is playing one whose home stadium is watched over by Touchdown Jesus!

Notre Dame at Michigan
Saturday, September 10 at 8 p.m. EDT
GO BLUE!!!


Chocolate Guinness Cake
(modified from a recipe by Nigella Lawson)

1 cup Guinness Foreign Extra stout
1 cup unsalted butter
1/2 cup cocoa powder
1-1/2 cups sugar
1/2 cup sour cream
2 eggs
2 cups all-purpose flour
2-1/2 teaspoons baking soda
confectioners' sugar, for dusting the cake
ice cream, for serving

Preheat oven to 350F. Butter and flour an 8"x8" baking pan.

In a large saucepan, melt together the Guinness and butter over low heat. Meanwhile, place the cocoa powder and sugar into a large mixing bowl, then whisk in the Guinness mixture once melted.

Add the sour cream and eggs; combine well. Add the flour and baking soda, and whisk until smooth. Pour into the prepared pan, and bake 35-40 minutes until a tester comes out clean. Cool completely on a rack, and don't worry if the top of the cake cracks a bit or sinks slightly in the center - that's just its nature, and it still tastes amazing!

Trim 1/4" around the edges of the cake. Cut the cake in half cross-wise, then cut each half into quarters. Place each piece onto a dessert plate, and sift confectioners' sugar over the top.

Makes 8 servings, and is ideal served with ice cream.

Beer 'n' Cheese Bread for the Football Season Opener

It's football season here in Ann Arbor!

For several years, we've only experienced the desperation of disappointment as the University of Michigan's first game approached. But now, with new coach Brady Hoke, something unfamiliar and exciting is floating in the air: hope.

And hope is a fabulous thing to have, especially when you've got a football tradition as stellar as U of M's! We have expectations of greatness, and once again a feeling that we can have fun watching our team play.

In honor of both the team we're starting our season with - Western Michigan University - and the great city of Kalamazoo that is home to Western, I decided to offer a themed recipe for this weekend's football game: a beer-based quick bread featuring Amber Ale from Kazoo's own Bell's Brewery.

Bell's was founded in 1985, and continually strives to "brew thoughtfully, creatively and artistically."

"Founded by Larry Bell as a home-brewing supply shop in 1983, Bell's Brewery, Inc. sold its first beer in September 1985 .... After struggling several years to produce and sell robust, full-bodied ales against a tide of a mass-market domestic beer, Bell's began to see the demand for craft beer grow dramatically and expanded into new markets. Bell's currently sells beer across an eighteen-state area through a network of over fifty quality wholesalers."

I have to publicly thank Rod, at Plum Market, for his help in picking a beer for this project. I don't drink beer, though it's a fabulous cooking ingredient, so I know virtually nothing about it; but Rod was exceptionally knowledgeable about the assorted specialty beers, and was able to guide me to the perfect option: Amber Ale.

"Amber Ale deftly balances a mixture of toasted grain & light caramel notes with a range of floral, citrus and herbal hop notes, capped by a clean bitterness. This balance of flavors makes Amber Ale quite versatile as a food pairing option, not to mention being rather tasty in its own right. Whether serving as a jumping point to other styles or as a familiar standby, Amber Ale is central to the Bell’s portfolio."

This beer brought a depth to the bread that was an ideal complement to the cheese. Other choices, such as a stout, would have been too strong and too heavy. This beer 'n' cheese bread has hints of sweetness, a twinge of spice, some saltiness ... an entire range of flavors.

So whether you're tailgating at The Big House (so named because it seats over 110,000 fans) or watching at home with family and friends, celebrate the season opener with a bread that also celebrates our fabulous state of Michigan! It's a perfect accompaniment to bratwurst, to chili, to salads ... virtually anything you might be serving to hungry fans.

Western Michigan University at University of Michigan
Saturday, September 3 at 3:30 p.m. EDT
GO BLUE!!!


Beer 'n' Cheese Bread
(based upon a recipe from Cooking Light)

3 tablespoons butter
1 small red onion, chopped
1 garlic clove, minced
1/2 teaspoon sea salt
1/4 teaspoon red pepper flakes
1 cup whole wheat flour
2 cups unbleached white flour
1 tablespoon baking powder
1 12-ounce bottle Bell's Amber Ale
8 ounces Colby cheese, shredded

Preheat oven to 350F. Grease an 8"x8" baking pan.

Melt the butter in a small skillet over medium heat; add the onion, garlic, salt, and red pepper flakes, and cook just until the butter is bubbling and the onions are translucent.


Place the onions into a large mixing bowl, and add the flours and baking powder. Slowly stir in the beer, in increments.


Stir in 3/4 of the cheese, then spread the batter in the prepared pan. Top with the remaining cheese.


Bake for 30-35 minutes, until a tester inserted into the center comes out clean. Let rest for at least 15 minutes before cutting into squares or slices.

The number of servings will depend upon whether it's served in squares or slices, and how generous each is.

Bagger Dave's Bowl Game Burgers

Okay, let's just get the humiliating truth out of the way at the very beginning: the state of Michigan got its butt whupped on Saturday in football.

There's no way to argue that there were good battles but that better teams won fair match-ups ... pffft. Both the University of Michigan and Michigan State University lost their bowl games by unbelievable margins:

Gator Bowl: Mississippi State 52, Michigan 14

(Just one of many reasons Michigan's head coach, Rich Rodriguez, lost his job this week)

Capital One Bowl: Alabama 49, Michigan State 7

Oy ....

So, it's a good thing Tom and I had some excellent food to compensate for the football, huh???

We don't have cable, so we had rather a dilemma trying to figure out where we were going to watch our football. We'd watched other Michigan games this season at Famous Hamburger and at Cottage Inn, which specializes in pizza, pizza and more pizza. Both have large t.v. screens. And neither has had many other customers besides us during the games: most people either watch at home or in bars, or they're one of the 110,000 that UM's football stadium -- The Big House -- can hold, so we've had exceptionally congenial service.

But Tom had the flu last week, so pizza was much too rich to consider as an option while his system was still recovering. And our other regular hangout was going to be closed for New Year's Day.

So, we figured Applebee's would be open and have multiple televisions; but would we have good access for watching or would it be too loud??? Well, it was a viable option at least, so we aimed in that direction. And then on the way to Applebee's, Tom remembered a burger place nearby that he'd heard good things about.

We drove by ... it was open.

We drove by more closely ... there was a t.v.

Serendipity had brought us to Bagger Dave's Legendary Burger Tavern.

We seated ourselves with a perfect view of the UM game, and then proceeded to peruse the not-exhausting-but-still-daunting-nonethless menu.

Our server, Alan, was warm and friendly and utterly charming. I apologized for his having to make multiple trips to our table, explaining that my brain goes into paralysis when presented with too many excellent menu options. He replied that he also has the same problem (he even told us a story about it, so I knew he wasn't just humoring me!) and was completely sympathetic. Whew! 'Cause there were a lot of fabulous choices all calling to me, and calling loudly. This was going to take some time.

Salad, to start the new year with some semblance of health? Nah, that's not football food! Burger!!! It's a burger joint, and an honored one at that:

“Burger Battle Winner 2010” ... described as “Remarkably succulent” by the Ann Arbor Observer, and also named “Best Burger” by the Ann Arbor Family Press

Okay, then, did I want one with lots of stuff like chili or peppers or cheese? There was a Tuscan turkey burger with mozzarella and balsamic vinaigrette and basil; a Cajun-spiced burger with my beloved blue cheese; and even a gargantuan burger called a Train Wreck featuring two patties, fries, an egg, cheddar, onions, mushrooms and a special sauce ... now, where was Jeremy when he was needed to polish that baby off???

Hmmm ... perhaps simplicity, to really let the burger shine. So I used my do-it-yourself worksheet to "Create (My) Own Legend."

I selected beef (vs. turkey or vegetarian), lettuce, tomato, pickles, ketchup and mayonnaise on a honey wheat bun. Tom had virtually the same thing, with the exception of the mayonnaise and having chosen a sesame seed bun.

But once that decision had been made, would we get fresh-cut fries? Sweet potato fries? Freshly made Saratoga potato chips with sea salt??? Oh, that last one could not be resisted! One easy choice in the mix, thank goodness.

Alan came back and reviewed our selections with us, to make sure that there would be no mistakes. And yet, when our order appeared there seemed to be something wrong ... we each had two burger patties rather than the one we'd expected.

So we checked with Alan to make sure nothing was wrong and that the orders hadn't gotten mixed up; nope, there was nothing wrong -- the burgers all come with double patties. He apologized for the confusion and we assured him that there was no problem whatsoever; rather than feeling jilted for paltry portions, there was actually extra food -- very generous portions -- that we hadn't anticipated ... whee!!!

Alan then watched me do my "food blogger" routine -- I took the requisite photos. (And I apologize for the blurriness -- I was hungry, distracted by the miniature electric train whirring around the room, watching the game, schmoozing, etc.) He asked if I always take pictures of what I eat, and I answered that I write a food blog; he asked if I take pictures of what I cook, too, and I explained that I take pictures of everything I eat and make, even though I know it makes me seem odd. We all have our little quirks!

And so, we dug in ... and oh, the burgers were so, so good!!! Juicy, flavorful, dripping down my hand -- everything you want in a burger. Thank goodness we had extra napkins! Very little conversation took place, as Tom and I just ate happily, looked up to check on the game, smiled at each other, and ate some more.

The potato chips -- though that seems such an insufficient word for these treats! -- were a deep golden brown, crisp, very lightly salted, and absolute perfection as an accompaniment. I love sweet potato fries and may very well try them on a repeat visit to Bagger Dave's (yes, there will be many!); but truly, I can't imagine them being better suited to these burgers than what we ordered.

Then we were pleasantly surprised when the manager stopped by our table to apologize for the confusion over the burger patties. We assured him, too, that there was no problem whatsoever; it was our delirious oblivion as we perused the tantalizing menu that had caused the puzzlement over the quantity of food, nothing more. We had a lovely chat, which ended with him telling us that Alan is a very talented magician. Needless to say, Alan was then called over to show us his coin trick.

Truly dexterous and graceful, Alan wound a coin the size of a 50-cent piece through and around his fingers, placed it into his palm and then made it disappear, retrieved it, and just kept doing this fluidly as he talked about having begun serious training and practice when he was 14. He is very gifted, and it was absolutely delightful to spend a few minutes chatting with him as he blithely continued his illusions ... :)

Tom and I had a fabulous time at Bagger Dave's -- excellent (and generous!) food, charming hosts, whimsical entertainment, and even Tootsie Rolls to end our meal. And I'm thrilled to say that this is a Michigan-based franchise that proudly supports our state's food products (craft beers and cheeses, among them), sponsors local youth sports, and supports our area's non-profits with fundraisers.

And what was that we spied on the shelf across the room, with bright yellow labels displayed proudly??? Could it be ... our favorite peanut butter, the beautiful Michigan product Koeze's, for making the grilled peanut butter and banana sandwiches??? Ah -- kindred spirits! We may not have watched the disastrous Gator Bowl at our house, but clearly Tom and I felt right at home ....