Previously on PlayingtheField.net (Reader feedback available there.)

This week’s Friday Football Foodie: The Original Friday Football Foodie – Parmesan Crisps, Blue Cheese Potatoes and Chris Cooley.

It is amazing how much people like cheese.

Give them what they want.

For some reason people want to see Jessica Simpson in the stands cheering on Tony Romo. Others want as many shots as possible of Brady Quinn sitting on the bench.  (By my count, the networks have only cut to him once or twice all season.)  And some sick puppies don’t believe they rerun the footage of Joe Theisman breaking his leg enough.

Fans of the Friday Football Foodie apparently want more cheese. Both of these recipes are so easy that if you need second batches during your party, you will have more than enough time at the half to get these going and check your fantasy score.

This week: Parmesan Crisps, Blue Cheese Potatoes and Chris Cooleys.

Let’s just hope the last one is dairy-free.  You will need…

Parmesan Crisps

1/2 Cup all-purpose flour
4 Tablespoons butter, softened
1 Egg yolk
2/3 – 1 cup Parmesan cheese
Salt
Mustard powder

What do you mean you don’t have mustard powder? Well, I am sure paprika will work just fine.  No paprika? Well for christ sakes, do you play the game without a kicker? Do you get on the team bus and just say, “Fuck it. Scobee stays home today. We don’t need him.”  Of course not. You need depth. You need the extra help.  Now go to the store and buy some Scobee.

Cut flour and butter together until it takes on a crumbly texture.  Add a pinch of course salt, maybe a 1/4 teaspoon of mustard powder, Parmesan cheese, and the egg yolk.

Mix together and form your cheese dough into a ball.

Roll into a log on wax paper or plastic wrap and let it firm up in the fridge for 10-15 minutes.  During thist time, decide to leave Darren McFadden on the bench and thus ensuring you will missed out on 20+ points.  Again.

Once chilled, cut into 1/4 inch slices and put on a cookie sheet.

Bake about ten minutes in a 400 degree oven.  Just until crisp around the edge.

Start making second batch right away because this plate will last six people about ten minutes.

Blue Cheese Potatoes

  • 1 Pound of baby potatoes
  • 2-3 Tablespoons of vegetable oil
  • 1-2 ounces of blue cheese
  • 1/2 Cup of sour cream
  • Salt
  • Chives

In a 375 degree oven, roast the potatoes with the vegetable oil and salt for about 45 minutes. Until the potatoes are tender.

While the potatoes are baking, mix blue cheese and sour cream together.  Yes this picture shows more than what the recipe calls for, mostly because knew I would need some more of this mix for the next night.  (And actually, the blue cheese opens up more with time, so if you can, make this mixture the night before.)

Take the potatoes out of the oven and slice open.

Fill with cheese mixture and top wth chives. And much like with the cheese crisps, start the second batch because these will be finished faster than Tarvaris Jackson’s career as a starter.

And finally, sweeping bars and nightclubs across the country – The Chris Cooley

Because everything is better with a little penis.

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One Response to The Original Friday Football Foodie – Parmesan Crisps, Blue Cheese Potatoes and Chris Cooleys

  1. [...] easily doubled or even tripled. And if you are not a fan of cheddar, these are very similar to the Parmesan Crisps I posted a couple of years ago, but with sour cream instead of [...]

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