VERBAL DANGER

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Each week we bring you the latest in tech news, an in-depth discussion on a current topic in our Round Table, a rant or two in the segment called What the Tech! and we close the show with a personal pick from the team.

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It looks simple because it is that simple. An easy side dish for an easy life! Here is what you'll need...

Ingredients

1 pound of fresh asparagus 

1/2 cup of grated Parmesan cheese

1/2 teaspoon of black pepper

1/2 teaspoon of garlic powder

2 tablespoons of olive oil

  Directions

1. Take one stalk of asparagus and bend it until there is a natural break. Use that spot as a guide for cutting off the tougher end towards the flat part of the stalk. *I wish there was a photo, but I will be sure to update the post with one the next time I eat the green. 

2. In a skillet over medium heat, place the oil in and cook the asparagus until soft. 

3. In a large bowl combine black pepper, garlic powder, and grated Parmesan cheese. Toss asparagus in cheese until coated.

4. Serve and Eat!

  Tips and Combinations

Would you believe this recipe takes about 15 minutes? Well, it does! If you buy your asparagus pre-cut and cleaned then it takes even less time. 

The cheese is key in this recipe. I know that it may be tempted to use another cheese, but Parmesan sticks to the stalks a lot better than other varieties. 

Try not to have to much fun eating this one.... or do. 

  Cook.Discuss.Reflect

I crafted this one at the height of the unicorn craze. Just a little while ago everything had to be bright and crazy with as many sprinkles as humanly possible for a sweet treat. I decided to give it a twist for my friends who love funny gross stuff. If you pull these apart it will give you the idea that the most magical creature just blew it's nose onto your treat. I love it and kids will too! Lets make it. 

     Ingredients

6 cups of puffed rice cereal

2 - 10oz bags of mini marshmallows

4 tablespoons of butter

4 different food colors

1 cup of sprinkles

 Directions

1. Line a raised sheet tray or pan with parchment paper and spray with nonstick cooking oil. 

2. In a large pot, over low to medium heat, melt half the butter. Add in the 1 bag of marshmallows and stir until mostly smooth. 

3. Choose one color to tint the marshmallow mixture and use less food coloring for light pastel tones (about 2 drops). 

4. Add puffed rice cereal and half the sprinkles to marshmallow mixture. Stir quickly to coat all the cereal in marshmallow. 

5. Dump the marshmallow/rice mixture onto the lined tray. Use a piece of parchment paper sprayed with cooking oil to press down the rice crispies into one even layer. 

6. In another pot over, low to medium heat, melt the remaining butter and add in the second bag of marshmallows. When the mixture becomes smooth place one drop of each food coloring in a different parts of the pot. Drag the spoon from one color to the next until you reach the final color. 

7. Pour the marshmallow mixture over the tray of rice crispy treats. Without using a spoon, tilt the pan to help the the mixture cover the entire top of the treats. Distribute the remaining sprinkles over the top before the marshmallow sets and allow it to cool. 

8. Slice and Eat!

  Tips and Combinations

For the best results, spray or grease the pan thoroughly. I cannot stress enough that if your pan isn't well prepped then your treats will not come out. 

I do not recommend using sprinkles that resemble colored sugar. This type of sprinkle will just blend into the treat. I used nonpareil sprinkles inside the treats and on top of the marshmallow layer. 

If you want extra kick, spread on a layer of melted chocolate before adding the final marshmallow layer. It will be a welcomed surprise for the treat recipient. Now get cooking!

Cook.Discuss.Reflect

I haven't been able to get to the store to buy one of my favorite salsas. So, instead of crying over spilled milk, I decided to make it myself. My version takes it to two distinct peaks of flavor. The sweetness of the mango and peach is complimented by the heat of two different peppers. Don't take my word for it, just make it yourself...

      Ingredients

1 large mango (about two cups)

1 large peach (about one cup)

4 Roma tomatoes

1/2 cup of red onion

1/2 cup of parsley (or cilantro)

1/4 cup of lime juice 

1 serrano pepper

1 jalapeno pepper

1 teaspoon of salt

1/4 teaspoon of black pepper

 Directions

1. Dice the mango, peach, and Roma tomatoes into small chunks. Chop the onion, parsley, and peppers (minus the seeds if you need to tame the spice level) into a smaller dice. 

2. In a large bowl, mix together all the ingredients and add more or less salt to taste. 

3. Chill in the fridge for two hours for best results. 

4. Get chips and eat!

 Tips and Combinations

That was really easy right?!?! All you have to do is chop up the ingredients and mix them in a bowl. I used parsley because I absolutely hate cilantro, but if you can stand the stuff feel free to add it. 

I always love how the fresh version of anything tastes right after first making it. The colors are vibrant and the flavors explode in your mouth. If you want it really spicy add in the seeds of the whole peppers when chopping. I prefer not to burn my insides when making this lovely snack. 

This salsa will add punch to your tacos, tanginess to the top of baked fish, or just go the simple route with some good old tortilla chips for an afternoon snack. It even works over burgers! 

Go forth and put salsa on all your dishes!

Cook.Discuss.Reflect

Ingredients

2 ripe avocados

1 cup of frozen or fresh corn

1 tablespoon of butter/olive oil

1/4 cup of red onion

1/4 cup of green onion

1 clove of garlic

2 tablespoons of lemon juice

1/4 teaspoon of black pepper

Salt to taste

 Directions

1. In a pan over medium heat melt the butter and toss in the corn. Cook the corn until it becomes charred and crisp. 

2. Mix together the avocados, onions, garlic, lemon juice, and pepper. Stir in cooled corn.

3. Refrigerate or serve immediately.

4. EAT!

 Tips and Combinations

A straight forward take on guacamole. I think you can come up with alterations on your own. Add in cilantro if that is your thing. I hate the stuff! Go make this now for your next office party!

Cook.Discuss.Reflect

Ingredients

1/2 cup red onion

3 garlic cloves

1 and 1/2 cups of ketchup

1 cup of mayo

1/2 cup of sweet relish

1 teaspoon of pepper

1/2 teaspoon of salt

1/4 teaspoon of paprika

1/2 of cayenne pepper *optional

 Directions

1. Mince the onion and garlic.

2. In a large bowl combine the mayo, ketchup, relish, pepper, salt, and paprika. Add in the minced onion and garlic and stir until incorporated. 

3. Place in the fridge for 2 hours to allow the flavors to marry. Store in an air-tight container for up to a week. 

4. Spread, Dip, Eat!

 Tips and Combinations

You can put this sauce on anything that your mind can come up with. I will admit it is inspired by the Mac Sauce and In&Out Spread, but that doesn't make it any less great. I can't seem to keep this one around for any length of time. I put it on eggs in the morning, sandwiches for lunch, and of course all over my dinner burger! 

You can even use this as the base for a pasta salad dressing, just add in some sour cream and your favorite pasta, veggies, and dried meat to complete the dish.

The recipe is super simple, but I must insist that you mince the garlic until it is almost a paste. You can use a garlic press or a food processor. The better the mince the more even the flavors. Now go out and get saucy!

Cook.Discuss.Reflect

Ingredients

4 hard boiled eggs

1/2 cup of mayo

2 tablespoons of dijon mustard

1 tablespoon of red wine vinegar

1/4 cup of green onion

1/4 teaspoon of black pepper

1/2 cup of white cheddar cheese

1/2 teaspoon of paprika

     Directions

1. Place eggs in a pot of cold water. Bring water to a rolling boil for 5 minutes. Turn off heat and place lid on the pot. Allow the eggs to cool for 15 minutes before placing them in cold water. Crack each egg and remove the shell. 

2. Split each egg in half length-wise and put the hard-boiled yolk. In  a large bowl combine the egg yolks with the mayo, mustard, vinegar, half the green onion, black pepper, and salt to taste.

3. Divide the mixture into the empty egg whites and top with the cheddar cheese. Garnish with the remaining green onion and sprinkle each with paprika. 

4. Chill in the fridge for 30 minutes for best results. 

5. EAT!

 Tips and Combinations

This is my take on the ordinary deviled egg. I call them Satan's eggs because of the sharp cheddar cheese. The sharper the cheese the better. I wanted the bite of the cheese to be a clear standout in this recipe. I used a traditional Irish style white cheddar cheese. I think the Irish have it right with this one!

If you wanted to add crunch top it with french fried onions. This recipe is a party pleaser for the savory adventurous eater and cook. If you can't handle the cheese go with a mild cheddar, it will still come out amazing.

Cook.Discuss.Reflect

Last night, I finally got around to making portabella mushroom burgers. To clarify, I consider it a burger made entirely of portabella mushrooms. I wondered why it took me so long to get this tasty meal on my plate. I discovered a lot while making this one dish. I had to start with thinking about all of the mushrooms I'd eaten and cooked in this life. 

The first thing I realized is that my mushroom life is pretty bland. I think we all can relate to the canned variety that is the cream of mushroom. Oh, Campbell's how you shaped so many holiday dishes. I in no way want to knock the soup, but it is more of an additive than a stand-alone main course. Yes, I know that they use a particular mushroom/mushrooms in their soups, but with all of the excess ingredients, the mushroom is somewhat lost in translation. 

  Moving on to the ever faithful white button mushroom. Yes, this is my go to fungi to impart some flavor into a meal. I cover my pizzas in them and put them sauteed atop my beefy burgers. These mushrooms are really the all around hero of mushroom dishes. You really can't go wrong with the basics, and this one is as basic as it gets. Any person who is afraid of how mushrooms will alter a dish need only to default to this one or its cousin the Cremini (literally just a brown strain of the white button). The button mushroom is great alone sauteed with olive oil, salt, pepper, and garlic powder for an amazing topper for salads, and added flavor to soups and sauces.

Well, now that you know that if needed you can go with the basic mushroom, let's move on to advanced school (my version of advanced school that is). 

If you love Ramen or many other Asian dishes you will probably have experienced that wonders that are Enokitake and Shiitake mushrooms. Enokitake is a long and thin mushroom popular in soups. I like to think them as a seasoning. I only use them to add flavor to the end of a dish. They don't hold up very well when cooked too long, so just use them like you would crackers in soup or bacon bits on a salad. I know it isn't a stretch from calling them basic as well, but they're better. Take my word for it.

Oh shiitake, oh shiitake, how do I describe your complex flavor? This mushroom is good for you and has amazing taste. If you want to make a mushroom soup this is the one to put in your base liquid. I think of it as the fancy mushroom. I am not all that fancy as you can tell, but when this mushroom enters my kitchen I know to handle it with care. In my one and only attempt to make risotto, this was the mushroom I used to great effect. It leaves a dish with a subtle earthy hint that other mushrooms fail to provide. You can use it in many ways but if I told you every way you'd never learn. Lastly, the shiitake is the way to go when you are trying to infuse flavor over a long period of time. 

Now for the big daddy of mushrooms. The portabella is by far the most meat like of mushrooms. It is used mostly to beef up something that would otherwise be too veggie like. Vegans swear by the texture, and sometimes meat eaters can't tell the difference. I tossed them in a pan with olive oil, soy sauce, pepper, garlic powder, onion powder, and oregano. Once they were a bit soft I put them under the broiler to crisp up. I placed them on toasted bread with swiss and had a nice dinner. I think that by going easy on the salt you can really fool your self into thinking it is a meaty burger. So what is my advice for all mushrooms aside from the tips above? 

1. Treat all your mushrooms gently. These are fragile fungi, don't be rough!

2. Less water is best. Mushrooms already have a lot of water inside and as they cook it will come out into your dish.

3. Brush the tops of big mushrooms to get rid of debris and remove the stems of larger ones like the portabella. 

4. Go easy on the seasonings. Mushrooms absorb it all and the flavors will be really intensified. So, don't go crazy on the salt. 

5. Try to incorporate more mushrooms into your dishes. Your alfredo sauce will thank you for going with a nice cremini to add flavor. 

6. I know it may go without saying, but never eat or use wild mushrooms! Unless you are mushroom-ologist! I made that up. The study of fungi is called mycology. Now you know!

For more information check out Mushroom Appreciation. 

Happy Mushing....       oh that sounds horrible. LOL. 

Cook.Discuss.Reflect

Ingredients

2 cups of uncooked pasta (no long noodles)

2 cups of broccoli

1/2 cup of red onion

1/2 cup of shredded cheese

1/2 cup of cooked bacon (3-4 strips)

1/2 cup of mayo

1/4 cup of spicy brown mustard

2 tablespoons of sriracha

2 tablespoons of vinegar

1 tablespoon of lime/lemon juice

2 tablespoons of olive oil

1 tablespoon of ranch seasoning

1 teaspoon of black pepper

*Salt to taste

 Directions

1. Cook pasta according to package directions. Allow to cool and stir in one tablespoon of olive oil to prevent sticking. Chop bacon into bite-sized pieces. 

2. Mix together mayo, mustard, sriracha, vinegar, lemon juice, remaining olive oil, ranch seasoning, and black pepper in a large bowl. 

3. Toss in cooled pasta and bacon, broccoli, red onion, and cheese. Mix until everything is coated. 

4. Serve immediately or chill in the fridge for 30 minutes. *Servings 4-6. 

5. EAT!

 Tips and Combinations

For the best results, your bacon should be extra crispy before adding it to the salad. If you are not used to the rawness of red onion, you can substitute it for green onion or chives for a more subtle flavor. 

Personally, I love to put lots of black pepper and sometimes I add in green olives. You are free to make it your own as usual. The dressing is really the star of this salad!

   Cook.Discuss.Reflect

Ingredients

4 cups of chopped kale

1 cara cara orange (any orange works!)

1 green apple

1 cup of chopped dates

1/2 cup of green olives

 Dressing

1/4 cup of olive oil

1 tablespoon of white vinegar

2 tablespoons of lime juice

1/4 teaspoon of pepper

Salt to taste

 Directions

1. Cut all ingredients roughly the same size. 

2. Whisk together olive oil, vinegar, lime juice, salt and pepper. 

3. Toss salad in dressing. Chill salad for 15 minutes in fridge before eating for best results. 

 Tips and Combinations

For a nice crunch toss in sliced almonds or peanuts! 

Cook.Discuss.Reflect

Friday Friday Friday!!!! You know what that means?!!!!? New Tech on the best podcast on the web! We get tech-litical this week because politics play a huge role in tech consumption. All the top stories make an appearance this week: Google's scandal, Airbnb fights for equality, and "On the Radar" gets sexy with Hot phones, deals, and dolls. Listen now to hear about it all. You can head over to dexjohnspc.com/podcast to see all the ways to listen and learn about what we do.