FoodLoversTrivia.com listing of productshttp://we3chefs.com/Sat, 18 Feb 2012 00:30:43 PSTen Get your game today! The Original Food Lovers Trivia game was prepared fresh from scratch by two professionally trained chefs who love food, fun, and people. Jon Middleton and Eric Rappaport have always believed that food should be fun, and what better way to make it fun than a food game? When people get together they often do two things, eat and play games! Whether you love food, or games, or both, the Original Food Lovers Trivia game is the perfect choice. http://we3chefs.com/items/receipes/the-original-food-lovers-trivia-detail.htmhttp://we3chefs.com/browse_item_details.asp/Item_Id/3656401/categ_id/152936ReceipesTue, 11 Jan 2011 20:44:00 PST Cookbook of Colors Introduction The Original Food Lovers Trivia game comes to life when you play with real food. Watch what happens when friends and family play a game where they can actually eat their game pieces! Play with appropriately colored recipes, candies, snacks, vegetables, fruits, or beverages, alone or in any combination. The Cookbook of Colors offers recipes that fit the colors of the game categories. You can use our recipes or your own, or ask friends to bring their favorites. Youll be adding what no other game of its kind has to offer- flavor, aroma, texture and taste. Use your imagination and creativity to explore the possibilities! Were always adding new recipes and game ideas as well as tools, tricks and of course trivia! Well do everything we can to help make your games fun, and delicious too! Enjoy Food, Enjoy Drink, Enjoy Friends, and Enjoy Life! Dinner for 2 on Valentines Day- as seen on WLVT-TV PBS 39 February 6th and 9th 2006 Sautéed Chicken Breast with Apricot and Walnut Sauce- serves 2 Preparation: For the Sauce 3 Tablespoons Chopped Walnuts 1 1/2 teaspoons, fresh Shallots, chopped fine 2 to 3 whole fresh apricots 1/2 dice or 3 dried apricots that have been soaked in water overnight 1 teaspoon fresh Basil, chopped 1 teaspoon fresh tarragon, chopped 1/2 Cup prepared Demi Glace, Brown Sauce or Gravy Salt and fresh ground Black Pepper, to taste For the Chicken 2 Tablespoons Olive Oil 2 Tablespoons fresh Basil, chopped Salt and fresh ground Black Pepper to taste 2 each, 5 to 6 ounce Chicken Breasts, sliced on the bias into 1/4 inch thick slices Whisk together the olive oil, basil, salt and pepper and pour over the chicken. Toss lightly to coat, cover and refrigerate for 4 hours to overnight. For the Flatbread 1 each of your favorite style Flatbread or Pocket-less Pita Bread 1 teaspoon Extra Virgin Olive Oil For the Salad 2 Tablespoons Balsamic Vinegar 2 teaspoons Whole Grain Mustard 2 teaspoons Honey 1 teaspoon fresh Shallots, chopped fine 1 Tablespoon Extra Virgin Olive Oil Salt and Fresh Ground Black Pepper, to taste 4 Cups washed and cleaned fresh Arugula leaves 2 to 3 whole Cipollini Onions in Balsamic, sliced thin (or substitute with any sliced sweet onion) 3 Tablespoons Goat Cheese, crumbled 2 fresh Figs quartered or 1/2 ripe avocado, skinned, pitted and sliced thin To Serve: The Salad Dressing In a medium bowl, whisk together the vinegar, mustard, honey and shallots. Whisk in the olive oil and season with salt and pepper. The Flatbread Brush the flatbread with the olive oil and grill or warm in a 350 F oven for 5 minutes. Hold warm for service. The Chicken Preheat 1 large sauté pan or skillet and 1 medium sauté pan over medium heat. Add 2 teaspoons of olive oil to the large pan to coat the bottom. Carefully place the chicken slices in the pan and cook for 1 to 2 minutes on each side until fully cooked. Remove from the heat and hold warm in the pan. The Sauce Add 2 teaspoons of olive oil to the medium sauté pan and add the walnuts. Toast the walnuts for about a minute until they become aromatic. Immediately add the shallots, stir to coat with the oil and add the apricots. Stir the ingredients together for a few seconds and add the tarragon, basil and demi glace. Simmer for 1 to 2 minutes to the desired thickness. Season with salt and pepper, remove from heat and hold warm in the pan. Plating Place the arugula, onions and goat cheese in the bowl with the dressing and toss lightly to coat. Split the salad onto 2 plates and place avocado slices on top. Cut the flatbread in half and place on the plates. Arrange the chicken slices on the plates and pour the sauce over the chicken. Happy Valentines Day! Play a Fondue Food Lovers Trivia Party! As seen on NBCs The 10 Show! February 8th 2006 Fondue is the perfect party presentation. Whether you play with savory cheese or sweet chocolate or caramel; its a guaranteed good time! The Food Lovers Chocolate Fondue Party- serves 8 to 12 4 Cups Heavy Cream 2 Pounds Semi-Sweet Chocolate Chips 4 to 6 Pounds of assorted fruits cut into bite-sized pieces Preparation: Heat the cream in a heavy pot over a medium-low heat. When the cream begins to steam and just before it boils, add the chocolate chips and stir constantly until the chocolate has melted completely. Pour the fondue into a warm fondue dish and place in the fondue cradle over a low flame. Variations of Chocolate Fondue: Flavorings- Add 2 ounces of liqueur to the cream while heating. For a Mocha fondue, dissolve 2 tablespoons of freeze-dried espresso in the cream as it heats. Dippings- Try bite-sized pieces of pound cake or other firm textured cake. Mini-muffins, brownies, marshmallows, dried fruits are other excellent options. Other Fondues to Try! Cheese Fondue Traditional cheese fondue is made with shredded and lightly floured Gruyere and Emmenthaller cheeses- if you like it a little sharper, use an aged Gruyere. Heat approximately 3 cups of white wine for each pound of cheese. The flavor of the wine will carry through into the fondue, so if you use a strong flavored wine, youll taste it! But thats a good thing in this case. Add just enough flour to coat the cheese and melt it in to the wine over a medium-low heat, stirring until it just starts to boil. Try adding a couple teaspoons of Kirshwasser, and/or a little finely chopped garlic or onion! The natural light nutty flavors of the cheeses can be enhanced by adding toasted chopped walnuts, almonds or pecans. We have found that cheese fondue is a great use for White Zinfandel! Cheese fondue is best with bread cubes cut from day-old crusty bread. Bagna Cauda Meaning Warm Bath this wonderfully fresh Italian fondue is made with 2 parts olive oil to 1 part lightly salted butter with as much chopped garlic and anchovy fillets as you can handle. Dip bite-sized fresh vegetables to warm and flavor, and enjoy with some fresh crusty bread. Fonduta This rich Italian cheese fondue is made with Fontina cheese, egg yolks and cream; occasionally with white truffles! Fondue Bourguignonne ...Or Beef Fondue. Strips or small cubes of beef and vegetables are seasoned and fried in a fondue pot of half peanut oil and half butter. Be sure to use a very heavy cast iron fondue pot for any fondues which require high heat. Serve with lettuce and a Dijon vinaigrette. Roast or baked potatoes make a great side dish. Explore the internet for lots of fondue recipes and other national dishes that are prepared in the Same manner. Mongolian Hot Pots, Korean Hot Pot, Vietnamese Hot Pot Fondue Etiquette 1. Cut the foods in pieces small enough for people to fit into their mouths without risk of wearing it home. 2. Always use heavy cast iron or enamel fondue pots for oil based fondues or fondues in which the food will actually be cooked. These are much more stable, therefore safer. Earthenware or ceramic is fine for the others. Just remember; cast iron if were cooking what were dipping, ceramic if were not. 3. Always heat your fondue in a pot on the stove, and then carefully pour it into the fondue pot. Always warm the fondue pot first. 4. Buy enough food! As a general rule the average person will eat 15-20 bread cubes; 6-8 ounces of meat, fish or seafood; 6-8 ounces of vegetables or fruit; 10-15 cubes of cake or brownies and 10 marshmallows! Not all in one sitting- but remember you should always serve vegetables with meats and seafoods to balance the meal. 5. While enjoying your fondue, try to avoid touching your lips to the skewer. If you prefer, you can use the skewers for dipping only using a separate fork and plate to eat from. For Those Raw Oyster Lovers Try a Mignonette Party! Prepare several versions of Mignonette Sauce- (min-yon-et), a popular garnish for oysters. Mignonette sauce is derived from the French word for coarsely ground peppercorns. The traditional sauce usually contains vinegar, shallots and of course- peppercorns. We have taken creative license in the following variations with substitutions for the traditional components. Each Recipe makes enough for 12 to 15 oysters. Purple- Red Wine Mignonette 6 Tbl Red Wine Vinegar 1 tsp coarse ground Black Peppercorns 2 tsp finely minced Shallots Salt to taste Red- Raspberry Mignonette 4 Tbl Raspberry Vinegar 2 Tbl Champagne Vinegar 1 Tbl + 1 tsp finely minced Celeriac 2 tsp chopped fresh tarragon 1 tsp cracked white peppercorns Salt to taste Orange- Orange-Chive Mignonette 6 Tbl Champagne Vinegar 1 1/2 Tbl chopped fresh Chives 2 tsp finely grated Orange Zest 1 tsp coarse ground Black Peppercorns Salt to taste Green- Basil Pesto Mingonette 6 Tbl White Wine Vinegar 2 Tbl finely chopped fresh Basil 2 tsp chopped fresh Chives 1 Tbl finely chopped toasted Pinenuts 2 tsp crushed and minced Green Peppercorns (brined) Salt to taste Brown- Sesame-Soy Mignonette 5 Tbl Seasoned Rice Wine Vinegar 1 Tbl Soy Sauce 1 Tbl finely chopped Pickled Ginger 1 Tbl chopped Scallions 1 tsp Crushed Red Peppercorn Flakes 1 tsp Dark Sesame Oil Yellow- Lemon Herb Mignonette 6 Tbl White Wine Vinegar 1 tsp finely chopped fresh Marjoram 1 tsp finely chopped fresh Thyme Leaves 1 tsp finely chopped fresh Chives 1 tsp finely chopped Basil 2 tsp finely grated Lemon Zest 1 tsp coarse ground Black Peppercorns Salt to taste Just combine the ingredients for each recipe in separate bowls and stir to combine. Refrigerate for 4 to 6 hours before use. http://we3chefs.com/items/receipes/the-original-food-lovers-trivia-recipes-detail.htmhttp://we3chefs.com/browse_item_details.asp/Item_Id/3685736/categ_id/152936ReceipesTue, 11 Jan 2011 20:44:00 PST Wholesale - for Distributors Only $12.50 per game when you purchase at least 1 case. Each case contains 12 game boxes and weighs about 26 pounds. Please use the shipping calculator at check out to see delivery costs. $150 per case of 12 games http://we3chefs.com/items/games/the-original-food-lovers-trivia-wholesale-detail.htmhttp://we3chefs.com/browse_item_details.asp/Item_Id/3746691/categ_id/152936ReceipesSun, 8 Jan 2012 15:08:00 PST