On A Stick! | Matt Armendariz

 

You could never imagine all things things you could stick on a stick.

On a Stick!: 80 Party-Perfect Recipes

TITLE: On a Stick!: 80 Party-Perfect Recipes
AUTHOR: Matt Armendariz
PUBLISHER: Quirk Books
CUISINE: Snack/Party/Casual

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Featured Ingredient: CornmealTP's Jalapeno Corn Bread By Vegan Feast Catering
Cornmeal is a meal (coarse flour) ground from dried maize or American corn. It is a common staple food, and is ground to fine, medium, and coarse consistencies, but not as fine as wheat flour In the United States, very finely ground cornmeal is also referred to as cornflour.However, the word cornflour denotes cornstarch in the United Kingdom. [Wikipedia]

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First Impressions
This is a fun cookbook. Super lighthearted and enjoyable to read through. It’s obvious from the opening paragraphs that the Author, Matt Armendariz, is having a great time taking you on this culinary trip with him. Matt is a great food photographer. So, for me it raises the bar on the food images. And, he delivers, no problem. Lots of luscious, colorful photos throughout. This is not a book for the food snobs of the world. Deep-Fried Candy Bars (p.142). Need I say more? I think not.

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What You’ll Find Inside (aka Table of Contents)
Introduction
Sticks & Skewers
Dips & Sauces
Savory Foods on a Stick
Sweet Foods on a Stick
Ingredient Index
Conversion Chart (Yes!)

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Lucky you. I’ve got a little 2 for 1 for you today.

Sticks or Styx? Growing up on the south side/suburbs of Chicago meant a chance to see Styx LIVE in my high school gym. So sit back, relax, put down your sticks for a minute and enjoy…

Now, fast forward twenty something years. Is there a better thing for a seven year old than a talking Popsicle stick with eyes, a nose and a mouth? I can imagine there is. Enter Stick Stickly (one of my son’s favs).

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The Best Of The Book (Our Favorite Recipes)

Antipasti Skewers Bò Lá Lôt
Chicken and Waffles Dak Sanjuk
Deep Fried Mac ‘n’ Cheese Fried Pickles
Korean-Style BBQ Pork Belly Skewers Pinchos de Gambas
Scotch Eggs Caramel Apples
Chocolate-Covered Cheesecake Chocolate-Tipped Peppermint Sticks
Frozen Elvis Fudge Puppies

 

You’re probably wondering if I had some favorites. Of course. The Breakfast Pancake Dogs (p.32) looks like a creative take on the boring old corn dog. I like pancakes, I like breakfast sausage. Slam dunk. Elotes (p.60) has become one of my favorite “street foods”. My introduction was at a friend’s daughter’s wedding. They served them as a midnight treat at the reception. I’ve been hooked ever since. As crazy as it may sound, my first Scotch Egg was a Disney’s Epcot Center in the English pub. I loved it. The Son-in-Law Eggs (p.99) sounds like a delicious variation. The tamarind sauce really makes this dish sing.

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Special Features
On a Stick!: 80 Party-Perfect RecipesAn intro of Matt’s love of sticked food is first up. Followed by a visual and written description of various types of “sticks”. I love the sugarcane as a stick concept. A similar treatment for the different types of dips and sauces is a nice touch. Also, helpful is the index of those sauce recipes all in one place (p.182). Each recipe chapters (savory and sweet) cover page, has the names of the dishes listed next to the page numbers. I love that touch. An American to metric conversion chart makes an appearance in the back of the book. I also like that the covers can also be used as bookmarks. A helpful feature.

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Conclusions
Great, easy to make recipes are the order of the day. The average home cook can easily tackle the vast majority of the recipes. That’s gets a big thumbs up from me. There are some creative takes on traditional preparations that work surprisingly well “on a stick”. This book would make a great gift for anyone who loves to entertain. It’s the kind of cookbook that just puts a smile on your face.

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Culinary Expertise Required: 4.0
1= Boiling Water (novice) 10= Liquid Nitrogen (expert)

On a Stick!: 80 Party-Perfect Recipes

Resources, Links and Press
Matt’s Website – Matt Bites
Matt’s Photography
Follow Matt on Twitter
Interview with Matt – Chow.com

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