Sunday Sultry Snack: Sriracha Chex-Mix 8.5.2012

Sriracha Chex-Mix

Here’s a new sexy spin on an old school snack. Sriracha is a (no pun intended) hot commodity that has spread joy to many taste buds over it’s recent reemergence. Chex Mix is an classic favorite  that has been loved by many over the course of the years. It would only make sense to combine these two foods to create spicy, savory snack worthy of the snack gods. The hotness of the Sriracha flushes fiery waves over you while the crunchiness of the chex sends your mouth into a whirlwind. By the time you emerge from this tasty journey, another handful of this snack won’t be the only thing you want in your mouth.

Total Time: 1 hour

Serves: 6 people

Ingredients

  • 3 cups Rice Chex
  • 3 cups Corn Chex
  • 1 cup Pretzels
  • 1 cup Sriracha Peas
  • 1 cup Wasabi Peas
  • 1 cup Peanuts
  • 1 stick Butter
  • 1/4 cup Sriracha
  • 2 tablespoons Soy Sauce
  • 1 teaspoon Grated Garlic
  • 1 teaspoon Grated Ginger

Directions

First, grab a big bowl and mix all the dry ingredients together. Then, using a small sauce pan, melt the stick of butter and mix in all of the spices. Here you can determine the spiciness of your snack with the amount of Sriracha you add into the mix. For the the spicy lovers out there 3/4 to 1 cup should be more than enough. Pour the spicy sauce all over your dry mixture, then toss the mix so you have a nice even coat. Take out a baking pan and spread the mixture evenly across. Preheat the oven to 250 degrees and place the baking sheet inside. Bake for no more than 45 minutes! Remember to stir every 15 minutes so the pieces don’t get charred. When they’re crunch and brown take the baking pan out and get ready to make another batch because these surely wont last very long!

Sunday Sultry Snack: Prosciutto-Wrapped Asparagus 7.29.2012

Prosciutto-Wrapped Asparagus

Going out all the time can get boring, so it’s always nice to have a nice night wrapped in a nice blanket. Luckily, you have that asparagus waiting in your fridge thinks the same way!

With the Olympics starting today, this is the perfect snack to share with your partner. Not to mention, you won’t feel guilty eating this while watching those super-ripped athletes from all over the world. While asparagus is not thought of as the sexiest vegetable, it actually is an aphrodisiac. This phallic-shaped snack was given to powerful kings to help them erect more than just statues. Your partner might be busy ogling over those tight and toned gymnasts, but after they’ve had a couple bites of this snack,  they’ll be ready to tumble and roll right into the bedroom.

Total Time: 30 mins

Serves: 4 people

Ingredients

  • 16 asparagus stalks
  • 1 tablespoon olive oil
  • 4 thin slices Pancetta
  • salt, pepper

Directions

First, preheat oven to 350°F. Rinse clean the asparagus. Cut off the “woody” ends of the asparagus and discard.  Using a vegetable peeler, peel each stalk half way. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over asparagus spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil and sprinkle with salt. Make 4 bunches of asparagus and wrap with pancetta, Place back on to baking dish. Place pan in oven and cook for approximately 9-12 minutes, depending on how thick your asparagus spears are. They should be tender when pierced with a fork and the pancetta nice and crisp.

Sunday Sultry Snack: Chocolate Popcorn 7.22.2012

Chocolate Popcorn

In light of all the baseball buzz, this would be a perfect snack to share with your partner while watching the game he or she has been dying to watch. Guess what’s salty, sweet and chocolaty all over?

This fun and easy to make snack can turn any monotonous event into a snacking frenzy. Pop these in your mouth or take turns with your partner popping them into each other’s mouth for endless hours of delicious entertainment. You know what they say “Once you pop you just can’t stop”! Not to mention the chocolate serves as an aphrodisiac, making any boring TV show into some tantalizing background music. Having a boring afternoon? Let this snack pop some fun back into your Sunday.

Total Time: 45 mins

Serves: 6 – 8 people

Ingredients

  • 1/2 cup sugar
  • 1/2 cup light corn syrup
  • 1/2 stick of butter
  • 2 tablespoons of cocoa
  • 1/2 teaspoon of salt
  • 8 cups of popcorn

Directions

Break out a 4 quart pot over medium heat. Add the corn syrup, sugar, butter, cocoa, salt and bring to a boil. Grab a large mixing bowl, toss in the chocolate chips and the popped popcorn and set aside. Once our sugary extravaganza has cooked for two minutes pour it over the popcorn and chocolate chips, using a wooden spoon mix well until it’s completely coated. Now you can pick your poison. Once it’s cool enough to handle, shape the popcorn into delectable popcorn balls. Your other choice is to place your coated popcorn onto an oiled baking pan with sides and let it bake in the oven (preheated to 250 degrees F) for about 20 minutes. Finally, remove your popcorn deliciousness, let it cool to room temperature, break it into small bite-sized clump, and grab your partner because you’re ready to enjoy this yummy snack.

Sources:
Food Network

Sunday Sultry Snack: Mimi-Tini 7.15.2012

Mimi-tini

This snack has some history behind it. One of my best friends, Michelle Sheldon, is having her 2nd 20th birthday party1 She’s in love with anything lavish and opulent, but since we can’t go to the Hamptons, she decided celebrate a-la-Hampton style. And what better way to  do that than having a Great Gatsby-themed yacht party close friends. From this extravagant party idea, the Mimi-tini was born! This tasty cocktail is perfect for any occasion – a beach day, a night out with friends or a spicy date with your main squeeze.

Total Time: 3 ~ 5 mins

Serves: 1 Mini-tini

Ingredients

  •  3 ounces Cachaca
  • 1 ounce lime juice
  • 3/4 ounces  almond syrup (orgeat)
  • 3 slices muddled cucumbers
  • 2 tablespoons of each salt, sugar and chili pequin, mixed
  • Peychaud’s bitters

Directions

In a shaker, add the cucumber and muddle it. Add lime juice, cachaca, the orgeat and ice.  Shake the ingredients or as Joel would say “Shake it, Shake it! Move it, Move it!”. Grab your martini glasses, dip the rims in water then in the salt sugar and chili pequin extravaganza! Strain the liquid from the shaker and pour the cocktail into each prepared martini glass. As a final touch garnish the drink with some thin cucumber slices and add a splash of bitters.