Today is National Cook Something Bold & Pungent Day AND National Scrapple Day and I think it might be possible to combine the two in one meal.
First, It might help to know what Scrapple actually is, right? Well, it's kind of a Pennsylvania Dutch pork meatloaf made up of pork scraps, corn meal, flour and spices which is sliced and then fried. Known also as "pon haus", Scrapple is a rural food phenomenon of the Mid-Atlantic region of the U.S. which was employed to make use of all the leftover pork not used elsewhere.
Scary, huh? Anyone else having visions of Spam here? I have to admit it doesn't sound that appetizing to me, but then I'm not a fan of Spam either. However, I have a friend from back East who says it's quite good if prepared properly and it certainly fits into the bold and pungent category, especially if you add some serious spices to it!
If you're adventurous and want to give it a try, here's a recipe for Scrapple from the Food Network. As for me, I think I'll stick to my standard meatloaf and a martini!
Happy National Cook Something Bold & Pungent and National Scrapple Day!
was discovered by the ancient Mesoamericans over 2,000 years ago. The
ancient Maya discovered cacao pods growing in their rain forests, found
that the seeds could be mixed with spices for a spicy and luscious
drink, and began to cultivate them. It was highly favored but limited to
the elite of that ancient society. And since the Maya didn't have sugar
their "cocoa" wasn't sweet but, as stated above, spicy. Trade with other
Mesoamerican cultures introduced this delicacy to the Aztecs, who then
would demand tribute in cacao seeds. (But remember this was a spicy, not
sweet chocolate, to this day Mexican chocolate often has spices added
When the Spanish conquistadors brought the seeds back home to
Spain new recipes were created. The Spanish are credited with adding
sugar to their chocolate and eventually this was the form that brought
chocolate to the rest of Europe. Since cacao and sugar were expensive
imports only the chosen few could afford to drink it and it remained a
drink only for royals and the wealthy until the Industrial Revolution
helped bring chocolate to the masses. Thank the Gods!
YES! CHOCOLATE IS GOOD FOR YOU!
There are over 300 chemicals contained in chocolate - someday someone had to find some that were good for us AND THEY DID!
One study has shown that the smell of chocolate might relax you by increasing theta waves in your brain!
Chocolate contains small amounts of a chemical called
phenylethylamine (PEA) which is a mood elevator - something we woman discovered eons ago!
According to the Mayo Clinic studies, the stearic acid in
chocolate is a neutral fat that does NOT increase bad cholesterol AND
the cocoa butter in chocolate has oleic acid which is a mono-unsaturated
fat - the same type of fat found in olive oil which might actually
raise good cholesterol!
Chocolate contains proteins, rivoflavin, calcium and iron.
Probably the most famous chocolate quote in today's world: Life is like a box of chocolates -- you never know what you're going to get - Forrest Gump in "Forrest Gump"
There are four basic food groups: milk chocolate, dark chocolate, white chocolate, and chocolate truffles - Anonymous
Make a list of important things to do today. At the top of your
list, put 'eat chocolate.' Now, you'll get at least one thing done
today - Unknown
I never met a chocolate I didn't like - Deanna Troi, Star Trek: The Next Generation
The 12-step chocoholics program: NEVER BE MORE THAN 12 STEPS AWAY FROM CHOCOLATE - Terry Moore
All I really need is love, but a little chocolate now and then
doesn't hurt - Lucy Van Pelt in The Peanuts Comic Strip by Charles M.
I have this theory that chocolate slows down the aging
process.... It may not be true, but do I dare take the chance? -
It's not that chocolates are a substitute for love. Love is a
substitute for chocolate. Chocolate is, let's face it, far more reliable
than a man - Miranda Ingram
Researchers have discovered that chocolate produced some of the
same reactions in the brain as marijuana. The researchers also
discovered other similarities between the two, but can't remember what
they are - Matt Lauer
Use your pumpkins for serving bowls! For the small to medium pumpkins - hallow them out, spray the interior with a good coating of spray oil and fill them with dips and spreads. Stuff a holiday themed napkin inside and fill with nuts and pretzels. Larger pumpkins can even be used as coolers - fill them with ice and insert your cold drinks!
Don't throw away the seeds after you hollow out your pumpkin - dry them and roast them up to eat!
Pumpkins come in a variety of colors too so pick up some of them to have fun with.
A FEW PUMPKIN FACTS:
Pumpkins contain potassium and Vitamin A.
Pumpkins are used for feed for animals.
Pumpkin flowers are edible.
Pumpkins are members of the vine crops family called cucurbits.
Pumpkins originated in Central America.
The name pumpkin originated from "pepon" – the Greek word for "large melon."
Pumpkins are 90 percent water.
Pumpkins are fruit.
Colonists sliced off pumpkin tops; removed seeds and filled the insides
with milk, spices and honey. This was baked in hot ashes and is the
origin of pumpkin pie.
This last summer I was constantly on the look out for new ways to make my dinner without heating up the oven. When you live in Arizona you don't want to add any more heat into the house by cranking up an oven so the stove burners, your brain, your saute pans and crock pots get a workout for several months!
One night I had to do something with the chicken I had taken out and defrosted and I was desperate for something a little more interesting than a stir fry or some chicken and veggies. I started digging around in my larder and found coconut milk and immediately I decided to do a curried dish.
Turned out to be a whopping success (not all my concoctions are) and I am sharing it with you.
It's a nice dish to serve on nutty Basmati rice and I paired mine up with some sliced bananas and green grapes because they go well with curry.
Fall has just started and I'm sure everyone is digging out their favorite Fall recipes. Maybe your recipe card is a little the worse for wear or maybe your recipe is written down on a napkin or it's from a newspaper article. This means it's probably time to get that recipe on a new card.
I had tomatoes and peaches that had to be used before they went bad, some lovely Anaheim Chilies I had just grilled last night, a nice little French baguette, warm temperatures still and no energy so this is what I'm having for dinner tonight served up with a nice shaker full of Cilantro Martinis!
The new cocktail book from The Martini Diva, "The HALLOWEEN MARTINIS & MUNCHIES Book" is a spooktacular, full color happy hour experience with 31 Halloween themed martini recipes, appetizers & trivia.
It's a Halloween Happy Hour of Monstrously Marvelous Martinis and Munchies in the Spooky Spirit of Creepy Cocktail Creativity that will put the ghouls in your glass and the spook in your spirits, accompanied by Halloween themed party recipes, trivia and limericks to entertain until the stroke of midnight - or later.
Full color throughout, it's over 70 pages of martinis, munchies and mad mayhem in the true spirit of All Hallows' Eve. Garnished with ghoulish goodies, shaken up with mysterious mixology and served up with a dash of frightful frivolity by The Martini Diva, The Halloween Martini Book is a spook-tacular party guide to a spirit filled Halloween.
Celebrate St. Patrick's Day this Thursday with some of my fun St. Patrick's Party Foods - Try out my Corned Beef & Rye Dip, the Erin Go Bragh Pizza, some Green Deviled Eggs and even a St. Patrick's Day Fondue!
Tomorrow night is the 83rd Annual Academy Awards and if you're planning on having a little Oscar Party here's some special Tiny Foods you can enjoy while watching the show!
I have 3 special recipes just for Oscar night but don't miss the tons of other appetizer recipes and snacks as well - there's everything there from soup to nuts - no kidding! Check them all out - you can download all the recipes on my free, 5x3 recipe cards and print them out to save for your recipe file!
I was tweeting and posting on Facebook how I made Cheesecake Pops and everyone has been tweeting and FBing me back asking for the recipe. It's actually pretty easy to make the pops, the cheesecake takes a bit more work but it's well worth it. Here's what I did:
I made my favorite cheesecake the other day based on a clone recipe for Lindy's Cheesecake (you can find the recipe for the Lindy's Cheesecake Recipe Here under L at TheMartiniDiva.Com) BUT I didn't do the crust and I baked just the cheesecake itself in a regular glass baking dish that had been well greased.
When it was baked and cooled I scooped out little balls with my melon baller, rolled them tighter with my palms and set them a parchment paper lined flat dish.
I stuck in some sticks then froze them for a few hours. This helps them from dissolving when you dip them in the hot, melted chocolate.
I took a cup of semi-sweet chocolate chips and melted them in a double boiler. When the chocolate was completely melted and smooth I turned off the heat but kept the bowl in the hot water. This keeps the chocolate nice and melted while you dip
Then I simply dipped my cheesecake balls in the chocolate, tapped them a bit to get any excess off and set these on a clean parchment lined platter and put them in the fridge to harden up.
That's it, simple as can be AND if you don't want to go to the trouble of making your own cheesecake you can try out Kraft's Philadelphia Cheesecake that you can buy in the grocery store! I haven't tried that shortcut yet - that cheesecake is not as dense as my recipe so I suspect you might not be able to roll the cheesecake balls at all but will have to scoop them only to freeze them. If you try this let me know how it works for you, I'm getting some at the grocery store today and giving it a whirl myself later this week.
Are My Recipe Cards Free to Download? Yes, please do - save them all, print them out and keep them or wrap them with a pretty ribbon and use as a gift! However, please do not use them on your blog, website or for any commercial purpose.
All postings and original art by PopArtDiva.com, copyright 2000-2012. This blog is for entertainment only. All links provided are for the convenience and amusement of the blog visitor only and not to be construed as endorsements of any form. Sharing recipes of my favorite foods and snacks.