Fiesta Friday Fun with Kari Schleicher

Kari Schleicher is the maker of Photogenic Phood

Kari Schleicher is the maker of Photogenic Phood

About Kari: A lot of people post pictures of food on facebook. And, sometimes, you're like: "Thank you for showing me your food."

But when Kari posts pictures of her food on facebook, you're more like: "Thank you for showing me your food. And where here do you live? Because I'm coming over RIGHT NOW."

Kari is what you'd call a PASSIONATE COOK. How can you tell she's passionate? You can just tell. It seeps right through the facebook page and through the internet. Not sure how. But it does.

In person, it gets even better.

Four years ago, at the urging of friends, Kari turned her passion into a business: Bliss Catering. It's appropriately named, alright. Because her events are well-organized and her food is beautiful and delicious, so that party hosts can Blissfully chat with their guests without a worry.

If all that sounds a little too-organized for your tastes, you can always spice up your Kari-catered event by asking her to showcase her special talent. Explains Kari: "I can hold the stem of a champagne flute with my teeth and import champagne into the flute without spilling a drop."

On Kari's bucket list: Having dinner with Ina Garten and Lidia Bastianich.

In the meantime, we're happy she's having dinner with US!

Red Rocker Shrimp

Red Rocker Shrimp


RED ROCKER SHRIMP with BLACK BEAN JALAPENO HUMMUS
From the kitchen of Kari Schleicher

Red Rocker Shrimp
You will need:

  • 2 Pounds Fresh Large Shrimp, tails off and deveined

  • 3 Tbl Garlic Salt

  • 3 Tbl Chili Powder

  • 2 Tbl Cayenne Pepper (ground)

  • 3 Tbl Dried Oregano

  • 2 Tbl Cracked Pepper

  • 3 Tbl Cumin

  • 2 Tbl Kosher Salt

  • 1 Lime

  • 3 Tbl Olive Oil

  • Fresh Cilantro to Garnish

Making the Dish:

  1. In a large bowl, combine all ingredients. Chill minimum of 4 hours.

  2. Preheat oven to 425. On a sheet pan, pour shrimp mixture and bake 6 to 7 minutes. No longer, or shrimp will become rubbery.

  3. Cool shrimp and then return to refrigerator for 2 hours.

Black Bean Jalapeno Hummus
You will need:

  • 1 Can Drained and Rinsed Black Beans

  • 2 Tbl Garlic

  • 2 Tbl Olive Oil

  • 1 Tsp Kosher Salt

  • 1 Medium Jalapeno

  • 1 Medium Red Onion Chopped (set aside)

Making the Dish:

  1. Add all ingredients to blender and blend until smooth.

  2. Refrigerate 2 hours

Assembly:

  1. On a festive platter, lay out triangle tortilla chips OR 2 large cucumbers cut in 1/4-inch slices

  2. Top with hummus

  3. Sprinkle red onion

  4. Top each with one shrimp and garnish with cilantro

Margarita Cheesecake

Margarita Cheesecake

MARGARITA CHEESECAKE
From the kitchen of Kari Schleicher

For the Crust
You will need:

  • 4 Ounces Pretzels (Kari uses Guth's caramel)

  • 1/3 Cup Sugar

  • 4 Tbl Unsalted Butter

For the Filling
You will need:

  • 3 8oz Packages Cream Cheese

  • 1 Cup Greek Yogurt

  • 3/4 Cup Sugar

  • 2 Tbl Gran Marnier

  • 1 Tbl Silver Tequila

  • 1 Tbl Grated Lime Zest

  • 4 Larger Eggs

Making the Dish:

  1. Preheat over to 375.

  2. Make the crust in a food processor by pulsing pretzels to fine crumbs. Add sugar and butter until combined.

  3. Press crust into bottom of a 9-inch, nonstick spring form pan, or place into 18-cupcake lined pan. Bake 5 to 7 minutes. Set aside to cool.

  4. Reduce oven to 325.

  5. With an electric mixer, beat cream cheese until fluffy: about one minute.

  6. Mix in Greek yogurt, sugar, gran marnier, tequila and lime zest. Beat until well incorporated. Add eggs one at a time until combined.

  7. Wrap bottom and sides of spring form pan with foil. Place in roasting pan. Pour cream cheese mixture over cooled crust (or into cupcake pan--no water bath for this variation)

  8. Pour about an inch of water into roasting pan (water bath)

  9. Bake until center crust is set and slightly firm to the touch: about 1 hour for the 9-inch version, about 45 minutes for the cupcake pan version.

  10. Cool completely. Chill minimum of 4 hours.

  11. Top with whipped cream. Garnish with lime slices.

Blackberry Jalapeno Margarita

Blackberry Jalapeno Margarita

BLACKBERRY JALAPENO MARGARITA
From the kitchen of Kari Schleicher

You will need:

  • 3 Parts Silver Tequila*

  • 2 Parts Gran Marnier*

  • 1 Lime

  • 1 Small Jalapeno, Sliced

  • 6 to 8 Blackberries

  • Champagne, Diet 7-Up or 7-Up to Garnish

Making the Drink:

  1. In a martini shaker, add tequila, gran marnier, juice of one lime, jalapeno and blackberries over ice.

  2. Shake minimum of 30 seconds.

  3. Pour over two iced and slated cocktail glasses.

  4. Top with champagne or 7-Up

*Editor's Note: Readers/Drinkers may be in some disagreement regarding what a PART is. You know who you are....

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