Everyone loves a Buff Chick.

BuffALO ChickEN dip, that is!!

Now, if you're one of those people who says they really don't like the tangy/spicy flavor of Buffalo sauce, then you have two options on this blog:

1) Get out.

2) Shut up.

There. Done.

Okay, okay, I'm only kidding, but SERIOUSLY. If you encounter someone who says they're not a fan of the nectar of the gods, then you've obviously encountered a liar and a cheater. But I've got news for you, folks. They're only cheating themselves.

While there aren't many things in this world that I wouldn't eat, it is safe to say that Buffalo sauce is one of those foods that I would eat with a spoon, right out of the bottle. Not kidding.

(my fat self may have done it once or twice...a day)

So what better way, I thought to myself, to get the mouth-watering taste of Buffalo wings without all the mess and dead chicken carcases then to make a delicious dip using all of the tasty ingredients of this beloved bar snack?!

I debuted this delectable dip on Thanksgiving this year at the Kirby household (shout out to Mike and Carol!) and it was a big hit. Dave's brother Matt probably would've eaten the whole batch by himself. I gave him a run for his money.

So, here it goes. It's super simple and takes all of five minutes to make. Get a pen and take some notes, cause this Buff Chick dip is takin' you to school.



What you'll need:


--> 2, 10 oz cans of white meat chunk chicken, drained.
--> 3/4 cup of Buffalo sauce. I've used many kinds, but Frank's Red Hot has been the best.
--> 1 cup of Ranch dressing. I used reduced fat in this batch and it was tasty as ever.
--> 2, 8 oz blocks of cream cheese. Fat free works wonderfully.
--> 1-2 cups of shredded sharp cheddar cheese.


How you'll do it:

--> First things first, you'll need a large skillet or sautee pan. Get it going over medium heat. No need to oil the pan.
--> Once the skillet is hot, add both cans of the drained chicken and immediately add the buffalo sauce and heat through.
--> Next, add both blocks of the cream cheese and break it up with a spoon or spatula so it has an easier time melting and doesn't make your dip clumpy.
--> Add the Ranch dressing and incorporate with a wooden spoon. The dip should have a light red/pink color and should be smooth after all ingredients are incorporated.
--> Add half of the cheddar cheese and work it into the dip. Once all ingredients are melted together, your dip is ready for action.

If you don't have a small crock pot to heat your dip in, it would do just as well to put the entire skillet of dip into the oven on a low temp for about 15-20 minutes, just long enough for all of the ingredients to meld together.

If you have one of the cute little crock pots, transfer the dip to the pot and let it heat on high for about 5 minutes, then switch it to low until you are ready to serve.

Once your guests arrive and the beers are flowing, serve the dip hot with some blue corn chips or celery stalks. Both are equally delicious!


Allison, Dave and I sampled both Shipyard Summer ale and Leinenkugel's Summer Shandy with this lovely dip.


While both were equally impressive beers, I found that the Summer Shandy cut the spicyness of the dip and really added a nice lemony zing to the over all flavor profile.

Allison was more keen on the Shipyard, as she has an affinity for Sam Adams Summer Ale, and the Shipyard is very similar, but with perhaps a bit more carbonation. Dave agreed that the Summer Shandy was better with the dip, so, sorry A-dawg. You lose this beer face off 2-1.


Hope you enjoy this recipe, foodies! Enjoy some great beers with it and invite over all of your friends to try it. They don't have to know you stole the recipe. :)

Until next time, boozie friends!

Cheers and Beers!

--Trav and Allison

OH! and like our page on Facebook, OR ELSE!

What is there to do in Nebraska??

NOTHING.

There is absolutely NOTHING to do in Nebraska.

Except for eating.

You can eat yourself to death in Nebraska.

Which is basically what I did this past weekend.

Now, don't get me wrong. I'm from the Cornhusker state and my roots are buried deep with all of those open fields and grazing cows, but I came to one very sad realization while I was there for my (very) brief visit: the only thing exciting about that flat piece of land--other than my very dear friends whom I love more than words--is the food.

Seriously.

I racked my brain trying to think of all of the great sites to show Dave while we were there. I wanted to represent my home state well. Unfortunately for him, our tour de midwest stopped with every single restaurant on the map.

Did I mention I used to be fat?

Well, now we know why.

So, in honor of that great little right wing state where I grew up, I decided that BoozeHound Gourmet should highlight the FIVE BEST places to eat in L-town, NE!!

Or, at least the places that I like.

If you don't agree, tough.

I used to be fat, remember? Proof?



BOOM.

I win.

Automatically.

So, here we go! Oh, and just as a warning, you'll probs get REALLY hungry reading this, so go ahead and get the number for Domino's (or Valentino's--SHOUT OUT!) on speed dial.

#5: Nebraska-based fast food.
--Whether you're pulling up to the Runza drive through for some Frings and a Swiss Mushroom Original Runza Sandwich or stumbling to Amigo's at 2 in the morning for a delicious and equally disgusting Styrofoam box of soggy nachos, there is nothing that satisfies the appetite of Nebraska escapees than fast food that can only be found within the state's borders. The reason? These two restaurants are both the ULTIMATE in their category. Runza, with it's hand-formed hamburgers and irresistible cabbage-and-beef filled gems, is the ultimate in homemade comfort food. And Amigo's, well, is the ultimate in food that you only eat after 10 pm, with its cheesy burritos and addictive Crispo's that will make you hate yourself in the morning. Either way, both of these spots are must-stops when back in town, and believe me. I never forget to stop.

#4: Ivanna Cone
--Let me start this segment by saying that the Haymarket in downtown Lincoln is probably the coolest part of the city to show out-of-towners. From the retro style of the Starlite Lounge to the coffee-loving hipster hangout at the Mill, the Haymarket is probably the most unique couple of blocks in the city. And the sweetest spot in the Haymarket? The indie ice cream shop known as Ivanna Cone, where all of the sweets are made in-house daily, and the menu can change at the whim of the workers. The ice cream is delicious, and the homemade waffle cones are to DIE for. My fave is Birthday Cake ice cream, which incorporates actual pieces of birthday cake in a creamy goodness that I can never pass up. Unfortunately, I have only been to Ivanna Cone a handful of times when they've actually had this flavor, so if you've had it, you're definitely one of the lucky few. Once they had Grand Marnier flavored ice cream. The scooper was super impressed that I knew how to pronounce it, which means either I drink too much, or everyone else in Nebraska drinks too little.

#3: Valentino's Pizza
--If you're from Nebraska, or have lived there at some point in your life, you've undoubtedly become addicted to Val's. Here's why. It's not because of their special sweet tomato sauce, or their funky way of cutting their pizza slices in squares instead of triangles. Nope. The secret to Val's success is this: they leave the grease on top of the pie. Yep. The grease. Why else would Nebraskans fight to the death over a pizza? I'm only kidding. It's pretty damn good pizza and the cinnamon breadsticks are BOMB.

#2: It's a tie. Old Chicago and Famous Dave's BBQ
--Alright, don't judge me. These restaurants are both national chains, but they're not anywhere in Massachusetts and they have me HOOKED, so they make the list. Get over it. First of all, Old Chicago has about 60789884 million beers on tap, which is why it's my fave drunky spot in L-town. You can get anything from a standard Sam Adams Seasonal to a swanky Framboise (shout out to Erica Heiden! Order this beer only if you like raspberry and wanna pay 12 dollars for a drink. It does come in a fancy glass, though, so that might sway your decision). Along with the beers, you can get delicious Italian nachos--made with won ton chips, mozzarella cheese, pepperoni, Italian sausage and peppers--or hot pepperoni rolls, both of which I could easily down in one sitting. Fat kid alert!
--As far as Famous Dave's goes, I worked there for about 5 years, so I really am biased. It's one of those restaurants where you really have to buy in to the atmosphere and culture to love working there, and guess what? I bought it. In fact, I'd say I put my theoretical life savings into this restaurant. I'm mildly obsessed. Here's why. The food is amazing. The six different BBQ sauces sitting at the table (Rich & Sassy, Sweet & Zesty, Texas Pit, Georgia Mustard, Devil's Spit, and Wilbur's Revenge) are TO DIE FOR. I'd slather any one of them over anything in that restaurant. I'd even probably drink the Sweet & Zesty straight from the bottle, but that's for another post in another blog in another time. You can get anything from pulled pork, to brisket, to a good old fashioned burger, and it will all be fab. Oh yeah, try one of Dave's specialty drinks, too, and say hi to Kimba or Heather at the bar for me (shout out!)

#1 DRUMROLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL!!!!

LAZLO'S BREWERY AND PUB!
--It's no secret if you know me that Lazlo's is my favorite restaurant in Nebraska. I go there whenever I'm back and it never ceases to make me happy. First off, they brew all their own beers in-house, so not only are you drinking booze that you can't get everywhere, but it's amazingly fresh. Last time I was at Lazlo's, I got the sampler, which for 6 dollars, lets you try a tasting of ALL NINE BEERS that Lazlo's makes. How awesome is that?! Most of the beers are fabulous, but the Dark Side Vanilla Porter and Chaco Canyon Honey Wheat are of special note, because they are the best of the spectrum--one dark and one light. And get this. The menu tells you EXACTLY what beers go the best with their food! I particularly love the Pub Club sandwich with Lazlo fries, which are incredibly addicting, especially dipped in the homemade honey mustard dressing. Lazlo's also offers specials daily, which usually include some type of seafood. The real star of this restaurant, however, is the appetizer menu. The onion rings are one of a kind--huge, crispy, and covered in salt and pepper--and are amazingly irresistible. The spinach and artichoke dip melts in your mouth, and the lavosh is so unique, you can't help but ordering. I'll stop myself now, because I could go on and on.

And here's the thing, guys.

NONE OF THESE RESTAURANTS WILL BREAK THE BANK.

Yep, they're all pretty affordable, which is what BoozeHound is all about.

So, if you're ever around L-town, or are one of those lucky few who I've forced to eat Amigo's with me at 2 in the morning, count your blessings. Because while I love Boston, it doesn't believe in drunky Mexican food.

Maybe I'll open my own franchise...hmmmm...

Until then, my friends.

Cheers and Beers!

--Trav and Allison

Links to the Top Five:

www.amigoskings.com/home.htm
www.runza.com
www.ivannacone.com/about.html
www.valentinos.com
www.oldchicago.com
www.famousdaves.com
www.lazlosbreweryandgrill.com

How Bunnies and Eggs Ever Made It On The Same Marquee is Beyond Me.

Good morning boozy foodies!

Today marked the third day in a row of waking up early, and the second day of waking up early for no reason.

What I think happens is, I'm so excited to have a day off, that as soon as the sun is up, I think I have to be up. This was my main problem with living in the city, as well. I feel like I should be doing something at all times, and if I'm not, then I'm wasting my life away. Kind of ridiculous, I know, but it's all part of my millions of neuroses.

Since I was up with the little Easter birdies (because Easter eggs obviously come from Easter BIRDS, not some giant creepy rabbit), I decided to heat up some left-over souffle.

I think I forgot to mention in the souffle post that it actually tastes really good--sometimes better--when it's left-over and warmed-up.

So many hyphens in that sentence, I can't even handle it. I bet my old English professor is rolling in her grave...Oh wait, Dr. Haller is STILL ALIVE.

Speaking of zombies, I read a Facebook status that said "Happy Jesus Zombie Day" and I thought it was brilliant. My mom would slap me if I ever said that to her, but I think that's why I like it so much.

Back to the souffle. I just warmed it up in the old microwave for about one minute collectively. It was delicious with a cup of Newman's Own Organic coffee, and what's great about the left-overs, is that I have so many meals in my fridge and freezer now. So for a few bucks (I think the souffle totaled out at about $10), I have meals or snacks for a week. Perfect for those of us on a budget.

So here's where we get to the sad part of the post.

There will be no new recipe this Sunday night.

I know, devastating. But we thought Jesus would want us to rest. And eat ham. And drink beers.

So, until next time, my friends. Go cure your hangovers. Your mom will not appreciate the smell of Captain on your breath when you show up for Easter brunch.

Now go eat.

Cheers and Beers!

--Trav and Allison

...and on a side note, Dave's grandmother (grammy) is having surgery this Wednesday. Say a little prayer for her and keep her in your thoughts. She's a very special lady.

Pumpkin Pie Spiced Apple Turnovers!

Did someone say pumpkin pie?

Can I just tell you for a second how much I LOVE pumpkin pie?

Well, I do. Love. It.

One year I even made it for my birthday...in August...because I love it so much and miss it when it's not around.

Yep. Made my own birthday pie. Sad facts, but true facts nonetheless.

So, what better way to get some pumpkin flavor in a unique dessert than to spice up some apples, throw them under some buttery crust, and chow down?!

The inspiration for these came from Ina, the Barefoot Contessa. I really can't stand her or her hot-pink pant wearing florist, but Allison LOVES her, so occasionally we're down to whip something up with an Ina flare.

Why can't I stand Ina? Well it's simple, really. I think she's full of shit.

Excuse my French, but it's true and there's no other way to say it.

I once watched her make "California BLT's" for 15 minutes out of her 30 minute episode of the Barefoot Contessa. And guess what made the bacon, lettuce and tomato turn real housewife of Orange County??

Avocado.

Yep, that's it. Avocado. She added Avocado, folks. AND SHE HAS HER OWN SHOW!

Oy. (that's for my friend Amanda who is in Taiwan. Shout out!)

Anyhow, enough about Ina, more about the turnovers.

Here's what you'll need:

-> 2 medium sized apples, any kind will do.
-> one package frozen puff pastry.
-> one naval orange. You'll also need a zester or grater if you don't have one.
-> one package dried cherries. I used Ocean Spray.
-> Pumpkin pie spice.
-> salt.
-> flour.

I vlogged most of the making of these turnovers, but just so you know, I didn't measure a darn thing in the filling of these turnovers, and they turned out great. Really, you are adding the flour, juice of one orange, chopped apples, orange zest, dried cherries, a dash of salt and a teaspoon (oops, I lied. I measured) of pumpkin pie spice together until it looked, smelled and tasted good. That's it.

So watch and learn. These are super duper simple.



ANNNNNNNNNNNNNND

Here's how they turned out! Very golden delicious.







These would be GREAT with some spiked hot chocolate or some good coffee (with Jameson in it, of course), but we ate them with Sam Adams Summer Ale, and it was just fine!

Hope you enjoy!

Cheers and Beers!

-Trav and Allison

Aunt Becky's famous Easter Egg Souffle

Look out below!!!!!!!

No, seriously. Look below for these fabulous recipes!


AUNT BECKY'S FAMOUS EASTER EGG SOUFFLE

--WHAT YOU WILL NEED:
-> 7 large eggs (white or brown, take your pick)
-> 2-3 cups shredded cheese (we used a sharp cheddar blend, but use whatever strikes your fancy
-> 3 cups milk (skim or 2% works best)
-> 2 cups chopped ham (deli style works just fine)
-> 1 loaf hearty white bread

To get started:

Get the boring stuff out of the way first, my friends. Words to live by. Start by taking your loaf of bread and cut the crust off of each and every piece. You'll want to have a large bowl on hand to throw the crusts in to. We're saving these for later.



After you have done this, you'll want to grease the bottom and edges of a 9x13 pan. Use whatever you have on hand. If it's cooking spray, great. We used some Crisco, 'cause it's all we had. Once this is done, take about 6 slices of your crust-less bread, and line the bottom of the pan.



Now we get to the fun (and tasty) stuff. For the filler of the souffle, we used a nice sharp cheddar cheese blend from the local supermarket. Supermarket brands are great for the BoozeHound Gourmet for two reasons: 1) they're almost always just as tasty as the more expensive cheeses, and 2) they're wicked cheap. I think we paid about $2.50 for a bag of cheddar that equals about 3 cups of cheese, which is more than enough for this recipe.

For the protein, we used a nice smoked ham. Here's the shocker, friends: we used pre-packaged deli meat! PRE-PACKAGED!!! AAHHHHH!!

Shocked?

Don't be. It's cheap and it tastes great, which is what we're all about here.

Watch and learn.


Now to finish up the prep, open another bottle of beer and go to town.

Sprinkle a good handful of cheese over the first layer of bread until it's completely buried in the cheese. We like a lot of cheese here at BoozeHound, so we used nearly the whole bag of cheese on the first layer. Our arteries love cheese, too. The ham goes on next. All of it. Think of this as a giant ham and cheese omelet. The more ham and cheese, the better.

Add some salt and pepper to the mix, and then cover with the remaining crust-less bread. It's that easy. Once you pour the entire egg and milk mixture over the pan, you're all set till the morning.



Throw some foil over this puppy and let it chill in the fridge till the morning.

Have another drink and relax for the evening, waiting in anticipation of the egg-y deliciousness that will happen in the morning.

After you wake up (whatever time this may be, for me it was 7 am for some ungodly reason), pop an aspirin, grab a cup of coffee, and preheat your oven to 325.

Grab those pieces of crust that you left out over night and get a stick of butter (real butter, not margarine) from the fridge. In a large bowl, melt the butter for about 30-45 seconds in the microwave.

Once it is completely melted, you'll want to toss those crusts in the butter until they are completely coated. This will be the topping for your egg masterpiece, and in the words of my lover Paula Deen, "Butter is better, y'all!," so feel free to use a second stick of butter if you want. We only used one and it was perfectly fattening. Cover the souffle with the crusts and you're ready to rock.

You'll want to throw your souffle uncovered in the 325 degree oven for about an hour, so it'll give you plenty of time to lose brain cells with Regis and Kelly or watch Rachel Ray say "Yummo!" 6 thousand times on her show.

When the hour is up, grab a clean knife and poke the center of the souffle. It should come out clean. If it doesn't, feel free to cover the souffle with the foil for another 5-10 minutes. Once the knife comes out clean, you're ready to go.




Cut the souffle into about 12 pieces, depending on how big you want to make them, and serve it hot.


Mimosas would be awesome with this, and if you're into $6 Andre champagne like Allison, they can also be really cheap to make.

Hope you like it, my friends.

Cheers and Beers (or mimosas)!!

--Trav and Allison

BAM!!! ...This is NOT an Emeril blog.

Well hello there, all!

First off, I think it is important to note that this is an experiment. What kind of experiment, you ask? Well, the kind that is VERY dangerous and may even get you KILLED!!!

Just kidding.

Look at the name of the blog, folks. We're experimenting with food and booze, just like our namesake.

The premise is simple: make accessible food to go with really great beer. BAM!

Did we just blow your mind?

...if so, you probably need to get a life. Or a beer. And some really great homemade nachos...

So saddle-up, Sally, 'cause we're going to show you exactly how to cook without really KNOWING how to cook. We're not trained chefs here, just two people who really love food and booze and want to show you how to make it work together and work for you.

Cheers and Beers!

--Trav and Allison