College football kicks off tonight, which means our crazier friends are crazier than usual getting ready for the start of their football season. While there is a lot of overlap between college and pro fans, they are on the whole, different breeds of fanatics. Of course they are of the same football code and one group is not any better or worse than the other, but mannerisms — the shibboleth — are what make the two groups different, although I would like to think we’re the same on situational bourbon.
Unless our dog previously belonged to a USC or a UCLA household before we adopted her, no one in our home comes from a big college football family (judging by how much our Spaniel hates game days, she might of come from a UCLA family), so college ball is experienced with the freedom of being able to switch who you’re rooting for mid-week or even mid-game based on what we’re watching. It’s pretty relaxing, actually.
So enjoy your kickoff, college fans. We’re rooting for you, because it means our kickoffs is almost here.
Roasted Jalapeno Avocado Dip
Over the past seven or eight months this has become one of my favorite dips for vegetables and chips. The mellow heat from the roasted jalapenos tempered by the smooth avocado and sour cream with added texture from the shallots. If you’re one of those anti-mayonnaise folks, then this is a great dip for you as the avocado provides the body normally found in dips with mayo. Mayonnaise fan? Let’s just say this dip tastes just a little bit brighter and lighter. It also makes for a great spread on burgers and grilled tri-tip sandwiches.
You will need:
2-3 jalapenos, depending on size and heat desired
1/2 tsp olive oil
2 cups (16 ounces) sour cream
1 med-large or two small avocados
2 cloves garlic
1 teaspoon kosher salt
2 tablespoons shallots, finely diced (About one shallot)
1-2 tablespoons scallions for garnish
Remove the stem and seeds from the jalapenos and slice into strips.
Coat with a small bit of olive oil and roast in a small piece of aluminum foil packet at 350º for 30 minutes or on a medium-hot grill for about 20 minutes. Roast until the pepper strips are soft.
In a blender or food processor, combine the avocado, jalapenos and garlic. Add in sour cream and salt and blend until smooth and then fold in by hand the minced shallots.
Top with scallions and serve.
Still time to join the Football Foodies annual CFB and NFL pick’em leagues.
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- 2-3 jalapenos, depending on size and heat desired
- ½ tsp olive oil
- 2 cups (16 ounces) sour cream
- 1 med-large or two small avocados
- 2 cloves garlic
- 1 teaspoon kosher salt
- 2 tablespoons shallots, finely diced (About one shallot)
- 1-2 tablespoons scallions for garnish
- Remove the stem and seeds from the jalapenos and slice into strips.
- Coat with a small bit of olive oil and roast in a small piece of aluminum foil packet at 350º for 30 minutes or on a medium-hot grill for about 20 minutes.
- Roast until the pepper strips are soft.
- In a blender or food processor, combine the avocado, jalapenos and garlic.
- Add in sour cream and salt and blend until smooth and then fold in by hand the minced shallots.
- Top with scallions and serve with crudites and chips.