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January 30, 2013

Are you ready for some munchies?

Super Bowl food, drinks can be made in a snap

By ANDREW GAUG St. Joseph News-Press

t’s Sunday. It’s a couple hours before the Super Bowl and the realization that you haven’t prepared a special food or drink for yourself or your friends for the party has quickly come to light. Time to call an audible.

Sure, the typical Super Bowl foods sound like a Buffalo Wild Wings ad — wings, beer, pizza. But if you’re throwing a party or going to one, there’s going to be plenty of each there.

It’s time to stand out.

Let’s start with what you should prepare fi rst — the entree. For his big celebrations, Barry Woodhull, owner of Magoons Famous Delicatessen, makes his famous Hot ‘N’ Spicy Shrimp.

The key factor for Mr. Woodhull is that the water is boiled twice — once without the shrimp and once with the shrimp.

The shrimp should be medium-sized, which is not something found in a grocer’s freezer, but rather in the deli and seafood section.

Making a crisper shrimp, Mr. Woodhull says, is often the key to his success.

In addition, the spicy sauce, a combination of conventional chili sauce with fresh ground horseradish and squeezed lemon, helps add flavor.

“I learned to do that in South America. A lot of the stuff here, they cook it too long or they let it sit in the hot water and it gets soggy. It doesn’t do a whole lot for me,” he says.

When you combine the shrimp with the sauce, you should have something that’s flavorful, but not too spicy.

Woodhull says he usually uses a 20-pound bag of frozen, unpeeled shrimp that he thaws out on his own. It works great for his parties and afterward.

Todd Weddle | St. Joseph News- Press

Caramel and Pretzel Brownies from the J.C. Wyatt House

Please see SUPERBOWL/Page 3

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Wednesday, January 30, 2013

A milestone for Mormon women

LDS Church sees missionary influx following change in age requirements

By ERIN WISDOM St. Joseph News-Press

lease from the LDS Church reports that in the weeks following the missionary age announcement, the Church began receiving about 4,000 applications per week — compared to about 700 per week before the announcement — with women comprising more than 50 percent of the applicants. Prior to the announcement, only about 15 percent of LDS missionaries were young women.

A two-year reduction in the age requirement for female missionaries may not seem significant Jessica Stewar t | St. Joseph News- Press enough to account for Stefani Zink will begin training for a Mormon mission in February.

The 19-year-old is a member of the Church such a dramatic influx in of Jesus Christ of Latter-day Saints and is taking advantage of the church’s newly lowered age requirements applications. But for many for missionaries.

When she started her sophomore year at Brigham Young University’s Idaho campus last fall, 19-year-old Stefani Zink had no reason to think she wouldn’t complete the school year.

Then, in October, the Church of Jesus Christ of Latter-day Saints made a surprising and revolutionary change — lowering the age requirement for its missionaries for the first time since 1960 to 18 (from 19) for men and to 19 (from 21) for women. For young LDS women, especially, this has created an opportunity they might not have Please see CHURCH/Page 3 taken otherwise.

“I was kind of half-andhalf,” Ms. Zink says concerning her thoughts on Working with your physician going on a mission prior to the policy change. “I alto keep you healthy! ways felt it was an option to go, but I wasn’t sure.

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3

Wednesday, January 30, 2013

Church changes age requirement for female missionaries CONTINUED FROM Page 2 women, the prospect of going on a mission at 19 rather than 21 means postponing other plans when their lives are likely to be more in flux, rather than when they’re on the brink of beginning a career or a family.

“Young women get caught up in other things” by age 21, Ms. Zink notes. “Now that (the age requirement) has been moved back, you’re almost fresh out of high school, and it’s another path you can take then.”

This isn’t to say going on a mission at 21 is out of the question; Ms. Zink’s mother, Debra Zink, can attest to this due to the fact that she served at the LDS Church’s Amsterdam mission when she was 21. But Mrs. Zink still sees the lowered age requirement as a move in the right direction.

“I think it’s a very positive change. I think it’s been coming. I think it’s been needed,” she says. “A lot of girls in the (local) church over the past few years have wanted to go on missions, then go to college and meet that Mr. Right” instead.

The policy change is perhaps even more significant in that it indicates a major shift in the thinking of the LDS Church, which historically has encouraged marriage, rather than missionary work, as a priority for women — leaving a mission as an option only for those who weren’t married by age 21. Some commentary on the decision denotes it as a move toward more equal treatment of men and women in the church, and some believe the age requirement for women eventually will be reduced to 18, as it just was for men. (Another discrepancy still in play is mission length, which remains 18 months for women and two years for men.)

Of course, the policy change is expected to have some collateral effects. For one: Enrollment at universities in Utah, the state with the highest Mormon population, will likely take a hit. The Herald Journal in Logan, Utah, reports Utah State University has estimated it will lose 1,900 students and $9.5 million in tuition over the next two years.

And among the change’s direct effects are an anticipated 90,000 missionaries worldwide by end of this year, up from 58,600 currently, The Herald Journal says. Accommodating this influx is a task the church plans to handle by increasing capacity at many of its missions and shortening the amount of time missionaries spend at missionary training centers.

As for Ms. Zink: She’ll report to the missionary training center in Provo, Utah, on Feb. 13 and will be there for two to three weeks before beginning her mission in Kennewick, Wash. By the time she completes her 18 months there and returns to school in Idaho, she’ll be 21 — with one more major life experience under her belt before career, marriage and family responsibilities come calling.

Another benefit of this, she hopes, is that the transformative nature of mission work will better prepare her for those big decisions likely to follow.

“By going on a mission, you kind of give yourself up to serve,” Ms. Zink says. “It kind of matures you and makes you able to handle some life choices that might come to you. It really is a fantastic opportunity.”

Erin Wisdom can be reached at erin.wisdom@newspressnow.com.

Follow her on Twitter: @SJNPWisdom.

Fit Boxing

Superbowl food and drink easy to whip up Recipes

CONTINUED FROM Page 1

Hot N’ Spicy Shrimp 1 pot of water 1 medium-sized, 5-pound bag of unpeeled shrimp 1 bottle of chili sauce 3 tablespoons of fresh ground horseradish 1 quartered lemon Thaw out shrimp by running under hot water until they separate. Meanwhile, fill a pot with water and allow it to reach a boil, then allow it to set for moment before bringing it back to a rolling boil and adding the shrimp. Allow shrimp to cook through for about three minutes, then remove each into a bowl of cool water to peel and devein. Then put the shrimp on ice.

As the shrimp sits, combine the chili sauce with the horseradish and lemon. Make sure that it is spicy enough to add the flavor, but not to the point where it’s an overpowering heat.

Place shrimp around a glass bowl, fill the center with sauce and serve.

Chocolate and Caramel Pretzel Brownies 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 2 sticks unsalted butter 5 ounces unsweetened baking chocolate (such as Baker’s) 1 cup white sugar 1 cup brown sugar 5 eggs 2 teaspoons vanilla extract 1 cup roughly chopped thin pretzels

Topping 14 caramels, unwrapped (such as Kraft brand) 2 tablespoons whipping cream Heat the oven to 350 degrees and grease a 9 x 13 baking pan. Whisk the flour, baking powder and salt together and set aside.

Melt the butter and chocolate together in a large bowl over barely simmering water until smooth. Remove from the heat, then stir in both sugars, the eggs and vanilla. Lightly stir in the flour mixture until just combined.

Spread the batter in the prepared pan and sprinkle the pretzels over it. Bake for about 25 minutes or until a toothpick comes out clean. Cool on a rack for about 30 minutes, then drizzle the melted chocolate over the top.

Combine the caramels and cream in a small saucepan and melt until smooth. Drizzle the caramel over the brownies and let set at least one hour before cutting into squares.

Red Velvet

Andrew Gaug can be reached at andrew.gaug@newspressnow.com.

Follow him on Twitter: @SJNPGaug.

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“Once it’s done, it’s perfect for leftovers. You can cook it, so you can add it to a quiche or you can have an omelet, you can have rice and shrimp pilaf,” he says.

A 5-pound bag will do the trick for those looking to serve seven or eight guests.

The next step — one may argue the most important — is the drinks.

Nathan Karr, owner of Foster’s Martini and Wine Bar, says the Super Bowl is not a time to get too fancy with the drinks.

“It’s definitely a beer drinker’s holiday,” he says.

“There’s no martini we could make up for that.”

While Mr. Karr recommends impressing your friends with a fine craft beer, one of the drinks he says usually takes people’s tastebuds for a twist is a “Red Velvet,” which combines beer with cider. Mr. Karr recommends combining a Woodchuck Cider with a conventional beer to create something a little bit smoother and sweeter.

“It’s a perfect mix for the Super Bowl,” he says.

If that’s not sweet enough, a lighter-feeling dessert takes it to another confectionery level by combining chocolate with a beer-drinker’s favorite snack, pretzels.

Creating Caramel and Pretzel Brownies, J.C. Wyatt House co-owner and cook Jeff Keyasko speaks the praises of this often-overlooked Super Bowl snack.

“Chocolate-covered pretzels seem to be very in again — they’re everywhere. That whole salted caramel combination is ubiquitous, it’s everywhere from Dunkin’ Donuts to Walmart,” he says.

The dessert is light enough to pair with a dark beer for some sweet and salty snacking.

“I think with salt and caramel and chocolate, together and separate, they’re all their own kind of rich flavors. The rich beer just kind of underscores that,” he says.

Edging toward the end of night, when the victor is apparent and guesses for who the MVP will be are thrown around, it’s likely somebody has had a bit too much to drink, which is when Mr. Karr’s other favorite Super Bowl drink is called off of the figurative bench.

When the food has gone cold and the beer cans are strewn about, Mr. Karr says there’s nothing like a Cognac and Coffee.

“It’s a digestive, so it helps you not feel as bloated,” he says.

It’s easy, light and will help you recover from the night’s activities while working everything through your system.

If you’re interested in trying these combinations, both Magoon’s and Foster’s will be holding Super Bowl watch parties with food and drink available.

As always, with all of the drinking and celebrations going on, remember to get a ride from a friend or call a cab. While these recipes are guaranteed to be satisfying, there’s no need to risk harming someone or getting a DWI in the process.

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Wednesday, January 30, 2013

Skillets that kill it These pans earn sterling reviews and cost less than $60

By SHEA CONNER St. Joseph News-Press

Some home chefs spend upwards of $150 on a skillet, but why bother? There are plenty of affordable models that have been hailed in reviews. If you’re interested in a high-quality skillet — either stainless steel, cast iron, non-stick or eco-friendly — that won’t break the bank, read on.

Set (which includes 10- and 12-inch pans) than for any other non-stick cookware on the market, particularly in this price range.

Reviewers say the nonstick coating on these skillets is excellent, and they also retain heat well and are easy to clean. In addition, these skillets are oven-safe up to 450 degrees. You can find this set for $50 to $60.

attached to the bottom, so it heats up fast and distributes the heat well. Experts like the roomy cooking area and say the handles stay cool. You can find this skillet for $45 to $50.

Most eco-friendly: EarthPan Pro 12-Inch Open French Skillet

Best cast-iron: Lodge Logic 12-Inch Skillet

Best stainless steel: Cuisinart Chef’s Classic Stainless 12-Inch Open Skillet

Best non-stick: Calphalon Contemporary Nonstick Omelette Pan Set

Reviewers at Amazon.com, Cooking. com and Zappos.com give far stronger recommendations for the Calphalon Contemporary Nonstick Omelette Pan

cast-iron skillets, this pan shouldn’t be washed with soap and must be carefully dried after each use. With proper care, this Lodge Logic skillet could last a lifetime.

In owner reviews as well as professional critiques by Consumer Reports and Cook’s Illustrated magazine, the Cuisinart Chef’s Classic Stainless 12-Inch Open Skillet is the best valuepriced stainless-steel option.

It has an encapsulated aluminum disk

Critics from Cook’s Illustrated, Food & Wine magazine and even the New York Times had good things to say about this cast-iron skillet, which comes already seasoned (coated with a small amount of soy-based oil) from the factory, and releases food nearly as easily as nonstick pans. Plus, it costs a lot less — you can find this skillet for $19 to $25.

The Lodge Logic’s vertical sides offer a spacious cooking surface, and its sturdy cast-iron construction means it won’t scratch or dent like other pans. Like all

This skillet doesn’t contain perfluorooctanoic acid (PFOA) or polytetrafluoroethylene (PTFE), two controversial chemicals used in traditional nonstick coatings like Teflon. Instead, EarthPan has a sprayedon layer of silicone to keep foods from clinging.

The EarthPan skillet earned high marks from Consumer Reports and Cook’s Illustrated for even heating and ease of use, and in testing, its coating held up better than some competing eco-friendly skillets. You can find this skillet for $40 to $45.

Shea Conner can be reached at shea.conner@newspressnow.com.

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