There are some nights when the thought of dragging your tired little tuchis out the door is more painful than walking away from an all-you-can-eat chocolate buffet. Especially when the weather outside is frightful, the fire is so delightful, and there’s a little herb involved. What follows are some madly marvelous munchies to help you camp out on the couch. Now, quit bogarting the remote!
Barbecue Popcorn
There’s no better munchie food than popcorn, but why not bump it up a notch with some zingy barbecue flavoring? Buy your fave popcorn, and pop according to directions. Toss with a good pinch each of Cajun spice, chili powder, garlic powder, and salt. Drizzle with melted sweet butter.
Toasted Ravioli
St. Louis is known for these breaded, deep-fried pockets of goodness. Just buy 1 package of any medium-size cheese ravioli you love. If it’s frozen, thaw it out. If it’s fresh, you’re good to go. Mix 1 egg with a good drizzle of milk. In another bowl, mix a coffee cup of breadcrumbs with salt to taste and a pinch each of dry oregano and pepper. Dip your ravioli in the egg goop, then in the breadcrumbs.
Fill a big pan with enough oil to deep-fry your ravioli, at least 2 inches. When the oil’s superhot, drop your ravioli in a few at a time, and wait until they are nice and crispy. This will take a few minutes. Then drain on paper towels, throw ’em in a big bowl, cover in Parmesan, and use your fingers to dip the ravioli in warm marinara sauce. Good God, these are good!
Chocolate Krispie Nut Bites
This recipe is so easy, you will just plotz! Melt 2 heaping handfuls of dark-chocolate chips over a double boiler (or just bring a pot of water to a simmer, then put a metal bowl over it). Stir in a handful each of raisins, Rice Krispies, and chopped, salted, roasted nuts (pecans, peanuts, and cashews are all great). For a Mexican take, throw in a dash of chili powder. Drop spoonfuls of the mixture onto parchment or wax paper. Let sit until the chocolate hardens, then refrigerate for at least an hour.
This article originally appeared in the print version of our December/January 2011 issue.
