It’s been a long weekend and we have a busy Monday ahead of us as we get ready for the LSU-‘Bama game, so let’s get through this quickly.
And by busy Monday, I mean I’m going to email my buddies twenty times with suggestions on where we can watch the game tonight other than the agreed-upon-everyone-but-me dive bar in Hollywood. I really don’t like that joint.
Went to Barney’s in WeHo with my buddy and purposely sat amongst the Bengals fans on Saturday. I was excited for them and honestly, there didn’t seem to be a single Texans fan in the joint. Three and half quarters later and they were stripping off their jerseys in shame when they made trips to the restroom. Sure, T.J. Yates had a solid game, Arian Foster ran like Arian Foster, and an INT from J.J. Watt for six made for a pretty sound drubbing of Cincinnati, but a stronger offensive line and a healthy Leon Hall in the secondary and I’m not sure the Texans get by the Bengals. I said it all season, a stronger Cincinnati team is not what this rival AFC North fan wants to see, but it’s coming whether I like it or not.
All those people who started to pick the Lions over the Saints for the upset late in the week? Degenerate gamblers, each and every single one of them.
Still at Barney’s, I experienced my first poor visceral reaction to a group of Saints fans after years of not minding the good fortune story out of New Orleans; goodness where they annoying. The “WHO DAT” cheers only started when they had the game well in hand in the fourth quarter.
Barney’s overall? Mozzarella sticks, fried pickles, tri tip sliders, pepperoni pizza, coffee and four Jamesons on the rocks. No wonder I felt like hell at 2 AM.
So much for what everyone was predicting to be the most interesting game of the weekend. Actually, safeties and solid defense are interesting, but just not when they all come from the same team. Everyone’s favorite fantasy stud Michael Turner was held to just 41 yards running on about 15 carries as the Falcons’ offense spurted and stopped, never really getting going the entire game. Let’s hope New York can keep the energy going as they return to Green Bay next week to avenge their 38-35 loss to them in Week 13 (mostly because Aaron Rodgers is a rather bland spokesperson and shouldn’t be allowed in any more insurance ads.)
That’s going to get its own post.
Htipiti is one of those great savory, salty dips from the Mediterranean goes well with pita chips or crudite much like hummus. Tangy feta, lemon and roasted peppers are balanced out by smooth olive oil and the heat of chili flakes. Little green onion, little garlic and a touch of smoked paprika and you’ve got yourself a party.
You can also use htipiti as a spread on wraps or even baked on a flatbread with vegetables for a sort of impromptu Greek pizza.
You will need:
1 pound block of feta, drained
1 12-16 ounce jar of roasted red peppers, drained and patted dry
2 garlic cloves
1-2 teaspoons red chili flakes
1 teaspoon smoked paprika, divided
1-2 tablespoons good quality olive oil
1-3 tablespoons lemon juice
While not mandatory, I highly recommend using Rick’s Picks Pepi Pep Peps when making this dip for hint of ginger they use with their peppers. The little extra zing helps cut through the feta.
Also, I’m a huge fan of Whole Foods block feta. It’s got the creamy texture missing from many mass-produced feta cheeses with the right balance of salt.
Using either a food processor, traditional blender or stick blender, combine the feta, peppers, half the paprika, scallions and garlic.
Slowly add 1-2 tablespoons of olive oil. Add a tablespoon at a time of lemon juice to get the right amount of zest you prefer. Sometimes I make this with just 1 tablespoon of lemon juice, sometimes I use up to three tablespoons. Depends on how the peppers are working the cheese that day.
Top with the remaining paprika and serve with pita chips, crackers or vegetables.
One of he nicer things about serving htipiti as a football snack is that it never feels too heavy. The lemon and the heat of the peppers give a freshness to the feta that almost makes the dip feel refreshing. A palate cleanser almost between more substantial snacks, if you will.
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- 1 pound block of feta, drained
- 1 12-16 ounce jar of roasted red peppers, drained and patted dry
- 2-3 scallions
- 2 garlic cloves
- 1-2 teaspoons red chili flakes
- 1 teaspoon smoked paprika, divided
- 1-2 tablespoons good quality olive oil
- 1-3 tablespoons lemon juice
- Using either a food processor, traditional blender or stick blender, combine the feta, peppers, half the paprika, scallions and garlic.
- Slowly add 1-2 tablespoons of olive oil.
- Add a tablespoon at a time of lemon juice to get the right amount of zest you prefer. Sometimes I make this with just 1 tablespoon of lemon juice, sometimes I use up to three tablespoons. Depends on how the peppers are working the cheese that day.
- Top with the remaining paprika and serve with pita chips, crackers or vegetables.