Snark Is A Loaded Gun

It starts innocently enough. Cruising through Twitter while eating my lunch I see a link to something Kelly Clarkson wrote about Clive Davis, who I […]
Feb 20, 2013 / Add Comment
Foodball: Chicken Fried Bacon
Foodball: Chicken Fried Bacon

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Chicken Fried Bacon – Two Ways

You can either make this recipe with slab bacon you slice yourself or regular thick cut bacon. Both have their merits. Fried slab bacon gives you a much more meaty bite, more bacon taste. Regular bacon is easier to find and is easier to dip in your sausage gravy and raspberry preserves. Why the raspberry preserves? The sweetness cuts through the fat nicely, sort of like you were having a Monte Cristo, possibly the only snack less healthy than this one.

Foodball: 12 Chili Recipes For Your Super Bowl Party
Foodball: 12 Chili Recipes For Your Super Bowl Party

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12 Chili Recipes For Your Super Bowl Party

Foodball: Easy Pot Roast Sandwiches
Foodball: Easy Pot Roast Sandwiches

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Easy Pot Roast Sandwiches

I’m not going to lie, this is the same way I’ve made my regular pot roast — save reserving the potatoes for last and the rolls —  for years. Adding a bit of cayenne and chili powder doesn’t make the meat spicy, but it does add a little depth to your meat and your overall flavor. Bay leaves, rosemary and thyme always go well with beef, as well as the extra tomato paste.

Foodball: Basic Queso Dip
Foodball: Basic Queso Dip

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Basic Queso Dip

Did you make my Beer Cheese Soup last season? No? Well, if you haven’t, you should because it’s delicious and great in the cold weather. If you did make it, you’ve already got the basics down to make your own queso. A roux, some whole milk and some cheese. Boom. Installed.

 

Foodball: Shepherd’s Pie Potato Skins
Foodball: Shepherd’s Pie Potato Skins

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Shepherd’s Pie Potato Skins

So if two food items can be a trend, and I already posted a recipe for Poutine Potato Skins, then yes. Potato skins are something everyone loves for football watching. And as delicious as sour cream, cheese and bacon are in a twice-baked potato, they tend to feel heavy on your stomach pretty quickly. Surprisingly though, filling the potato with beef, vegetables and more whipped potatoes makes your potato skins more like a meal, and not as greasy and weighty.

Foodball: Toasted BLT Bread
Foodball: Toasted BLT Bread

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Toasted BLT Bread

A few weeks ago I was in the mood for the BLT Bites I’ve made a hundred times for parties and football Sundays. And while I love them, they can feel like a lot of work even though they are not much of a bother at all and I was feeling like I wanted a heartier BLT for football that day. Since a local gourmet shop in my area serves their BLT with camembert cheese, I started to play around with making it much like I make Smoky Habanero Jalapeño Popper Bread.

 

Foodball Zesty Za’atar White Bean Dip
Foodball Zesty Za’atar White Bean Dip

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Zesty Za’atar White Bean Dip

I’ve already sung the praises of za’atar earlier this season when I posted the recipe for Grilled Za’atar Chicken Pitas, and I wanted to give everyone a second recipe to use the beautifully earthy, smoky spice mixture in so you didn’t feel bought all this za’atar then didn’t know what else to do with it. I hate when a recipe calls for say, machalepi or fenugreek but then doesn’t suggest what else I could use those ingredients in. After I posted how to make Chicken Tikka Masala Wraps, I posted a recipe forGaram Masala Dip to inspire readers to find their own ways to use up the rest of their garam masala. So if you ever see me list an ingredient you don’t think you will use often, especially an unusual or expensive item, don’t hesitate to ask me what else you can put it in while creating in your own kitchen.

Foodball: Smoked Cheddar Jalapeño Crisps
Foodball: Smoked Cheddar Jalapeño Crisps

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Smoked Cheddar Jalapeño Crisps

This is a combination of two previous recipes I’ve posted for the Football Foodie, Smoky Habanero Jalapeño Popper Bread and Parmesan Crisps. Smoked cheddar and jalapeños go together like Joe Montana and Jerry Rice, the perfect match of heat and savory. Crisps are something you can prepare ahead of time and without much effort, like working on a game plan against the Texans. Similes are a writer’s lazy tool, like Albert Haynesworth.

Foodball: Thanksgiving Scotch Cider
Foodball: Thanksgiving Scotch Cider

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Scotch Cider

In addition to the physical heat radiating off your cider, this drink has warmth from both the scotch and the spices. Peppercorns help pick up the scotch and a add nice spark. Raw sugar is just a little more earthy than white sugar thanks to the molasses, which in turn echoes the peat in the alcohol.  In this drink I prefer using a clementine instead of an orange as its smaller size helps you tame the citrus notes of a typical cider. It’s not as sharp, nor does it have so much juice as to overwhelm the apple notes or the scotch.

Foodball: Herbed Cranberry Brie Sandwiches
Foodball: Herbed Cranberry Brie Sandwiches

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Herbed Cranberry Brie Sandwiches

What make this sandwich work is sautéing the herbs in wine and olive oil to make the dressing. It cuts right through the sweetness of the cranberry and the richness of the cheese so you have a perfect balance of flavors. Not too filling, but not so light that after you’ve had one or two slices you’re looking for chips in the cupboard.

Foodball: Sweet Ancho Chile Roasted Cashews
Foodball: Sweet Ancho Chile Roasted Cashews

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Sweet Ancho Chile Roasted Cashews

Out of all the nut recipes I’ve posted over the years, this is one of my favorites. The smoked paprika giving extra depth to the mildly hot ancho chile, a little extra heat from the cayenne; big, fat crunchy raw sugar crystals on the crust; just the right amount of salt to the sweetness. You can also use this spice mixture on peanuts if you like, but the butteriness of the cashew really is the best play with the ancho and cayenne.

Foodball: Roasted Serrano Artichoke Ricotta Dip
Foodball: Roasted Serrano Artichoke Ricotta Dip

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Roasted Serrano Artichoke Ricotta Dip

As the season goes on, it’s easy to get sick of the same old sour cream based dips, guacamole or hummus, and you don’t always want a heavy baked spinach and artichoke dip made with cream cheese. The next best option for creaminess and taste? Ricotta.

By roasting the garlic, artichokes and some of the serranos, it tones down their sharpness and tames the heat so the peppers won’t overpower your palate. Fresh scallions round out the dip, but if you want a little extra bite of salt or brininess, fold in a tablespoon of chopped capers or kalamata olives.

Foodball: Grilled Za’atar Chicken Pitas
Foodball: Grilled Za’atar Chicken Pitas

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Grilled Za’atar Chicken Pitas

Za’atar is a mixture of sumac, dried thyme, salt, toasted sesame seeds and sometimes dried savory, marjoram or oregano. The dominate taste comes from the sumac though; a tart, earthy spice that goes well baked on a pita, on poultry or in dressings. By using non-fat — but still thick — Greek yogurt you keep down the level of fat in your marinade, (unlike what I call “special chicken” which calls for a fair amount of butter) while still adding a lot of tang and richness to meat. It also makes for a nice char when you put the skewers over the fire. Lemon zest and garlic make it a party.

Foodball Spicy Boozy Cafe Mocha For Tailgating (And Trick-Or-Treating*)
Foodball Spicy Boozy Cafe Mocha For Tailgating (And Trick-Or-Treating*)

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Spicy Boozy Cafe Mocha For Tailgating (And Trick-Or-Treating*)

This drink was inspired by my buddy Josh in Albuquerque who one day last year talked about having a really good chile mocha on a cold morning. Of course you could booze that baby up for tailgating. Of course you want to. The heat from the chile reaches down into your bones while the cinnamon makes the chocolate feel fuller, warmer. The Kahlua brings an extra richness to the espresso while the tequila takes you full circle, bringing you right back to the chile and the cinnamo

Foodball: Pork Rillettes
Foodball: Pork Rillettes

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Pork Rillettes

What’s great about a good pork rillette is that it’s an easy snack you can bring together on a Tuesday night and have ready for the weekend. It takes a minimal amount of effort with a maximum of reward, highlighting the real taste of the pork without losing its essence to rubs and sauces.

Foodball: Jalapeños Stuffed With Chorizo And Corn Bread
Foodball: Jalapeños Stuffed With Chorizo And Corn Bread

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Jalapeños Stuffed With Chorizo And Corn Bread

But going the extra distance to make beautiful stuffed jalapeños filled with moist corn bread, melty cheese and spicy chorizo isn’t that difficult. Making a perfectly golden crust is even easier. Give the poppers a break and make the real thing.

Foodball: Smoked Salmon Fish Cakes
Foodball: Smoked Salmon Fish Cakes

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Smoked Salmon Cakes

We haven’t featured much seafood on Foodball over the years. Lots of shrimp recipes, but not fish. Fish is a difficult main ingredient to make for a crowd without breaking your budget, unless you happen to be near water and you’re fishing your own trout for the grill. But mostly I avoid it because I hate the way it stinks up the place, even if you prepare it over a hot fire outside. And aside of fish tacos or nachos, I could never think of a good way to make fish seem like something that would natural pair with football.

Foodball: Buffalo Chicken Tortilla Soup
Foodball: Buffalo Chicken Tortilla Soup

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Buffalo Chicken Tortilla Soup 

Tortilla soup is a natural fit for the spicy chicken treatment as you can incorporate the traditional sides of carrots and celery into the broth, adjust the amount of peppers and hot sauce to make the soup as mild or as spicy as you like it all while getting a nice “crispy” flavor of a wing by browning the chicken. Crumbles of mild cotija cheese help tame the heat while just a little bit of blue cheese and green onions on the top keeps the soup close to its barroom roots. The tomatoes and tortilla strips round out the bowl, providing both depth and heft to the soup.

 

Foodball: Poutine Mini Potatoes
Foodball: Poutine Mini Potatoes

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Week Three. This is when we start to eat our feelings during football season.

Steelers and Browns. Buccaneers and Panthers. New York Large People and Washington Skincolors. Vikings. Don’t need to say it but worth including, the Jacksonville Jaguars. Hell, even Philadelphia Eagles fans might need a few extra carbs today after last night’s interception-fumbles-missed kicks-failed two-point conversion-derp-fest against Kansas City.

And gravy. Lots and lots of gravy.

One of the interesting perks I’ve found since joining KSK last year is mining through the hundreds of tags used on the site since its inception. The majority of them only used once or twice, most funny, many disturbing, a few best left deep in the archives of 2007 (unte-Pay elated-ray). Since the above teams face a potential 0-3 start, it seemed worth it to drag up this goodie from Ufford’s past, drown your sorrows in gravy.

Foodball: Poutine Potato Skins
Foodball: Poutine Potato Skins

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Week Three. This is when we start to eat our feelings during football season.

Steelers and Browns. Buccaneers and Panthers. New York Large People and Washington Skincolors. Vikings. Don’t need to say it but worth including, the Jacksonville Jaguars. Hell, even Philadelphia Eagles fans might need a few extra carbs today after last night’s interception-fumbles-missed kicks-failed two-point conversion-derp-fest against Kansas City.

And gravy. Lots and lots of gravy.

One of the interesting perks I’ve found since joining KSK last year is mining through the hundreds of tags used on the site since its inception. The majority of them only used once or twice, most funny, many disturbing, a few best left deep in the archives of 2007 (unte-Pay elated-ray). Since the above teams face a potential 0-3 start, it seemed worth it to drag up this goodie from Ufford’s past, drown your sorrows in gravy.

Foodball: Chicken Schnitzel Sandwiches
Foodball: Chicken Schnitzel Sandwiches

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Chicken Schnitzel Sandwiches

We don’t give the German’s enough credit when it comes to food creation. Take the schnitzel. It’s hearty, is a perfect counterbalance to drinking large amounts of beer, is easy to make and takes the less-desirable pieces of meat and makes them appetizing. Stadiums should sandwich beer stands between sausage and schnitzel stands, fans at home should be making them at home instead of their usual burgers. Juicy chicken drawing in the flavor of both the butter and the olive oil, a little extra crunch from crispier panko bread crumbs, just the right amount of tart from the lemon and the dressing.

(Cheering “Ziggy, zaggy, ziggy, zaggy! Oi! O! Oi!” however is best left to the Germans.)

This recipe also works for veal, another traditional schnitzel variant. Since veal gets pretty pricy when feeding a crowd and some people have ethical reasons for not eating veal, chicken works just fine for football.

Roasted Mezcal Bloody Marys
Roasted Mezcal Bloody Marys

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Roasted Mezcal Bloody Marys

2013 Foodball Kickoff: Roasted Mezcal Bloody Marys

As I said last season when I wrote about Pizza Bloody Marys, there isn’t a better cocktail for tailgating or for morning brunch football on the west coast than a bloody mary. Still a little hungover from Saturday night? Need just a few vegetables to jump-start your metabolism with a touch of salt to balance out your dehydrated body and some booze to soothe your headache? Want to have enough energy to make it through the first game of the day? The bloody mary mini-meal in a glass is the perfect solution to all of your problems.

This bloody recipe calls for a smoky mezcal, rich and earthy as any scotch you will find. When paired with roasted tomatillos, meaty heirloom tomatoes, the heat of poblano peppers and the brightness of cilantro and lime, you get a refreshing, bracing bloody mary to jumpstart your day. Want a little extra heat and extra smoke? Add a chipotle pepper in adobe sauce to the blend, but honestly, I think the milder version pairs better with the mezcal. Poblanos have enough heat on their own to stand up to alcohol and tomatoes.

Sparking Blueberry Non-Alcoholic Mojito
Sparking Blueberry Non-Alcoholic Mojito

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Designated Driver Sparking Blueberry Non-Alcoholic Mojito 

Be a good host and offer something more than soda or water for the designated drivers at your Super Bowl Party. It’s a nice way to show them you appreciate them driving your drunk-ass friends home at the end of the night so they don’t end up sleeping on your sofa or getting arrested somewhere near the intersection of Dogfish and Stone.

(Plus if you really want, you can use it as a mixer for your drinking friends.)

Deep Dish Skillet Pizza
Deep Dish Skillet Pizza

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Deep Dish Skillet Pizza

This doesn’t have the word “Chicago” in the title for a reason, so don’t come at me with how this recipe isn’t like Pizzeria Uno Chicago-based friends. I typically use less cheese than a typical deep dish pie because they’re already heavy and filling enough, and also because I like to let the sausage and tomato sauce really shine through. And as friend of the Football Foodie Thomas Holzerman says, deep dish pizza is more like an Italian pot pie, not so much a pizza, so don’t feel bad about using less cheese if any here.

You will need:

Cajun Seasoned Sausage Rolls
Cajun Seasoned Sausage Rolls

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Cajun Seasoned Sausage Rolls

Sausage rolls are a very British snack that can be quite good, but are often missing the special extra something that would make them, well, not British. By making your own Cajun-style seasoning mix, you heat up (sorry, cannot say “jazz up” and not hate myself in the morning) these savory bites. Not are these incredibly easy to make on game day, but you can prep these ahead of time and freeze anytime between now and Sunday and not miss a beat. (Sorry.)

Blueberry Goat Cheese Dip: SUPER BOWL RECIPE MONTH: DIP SPECTACULAR!
Blueberry Goat Cheese Dip: SUPER BOWL RECIPE MONTH: DIP SPECTACULAR!

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Blueberry Goat Cheese Dip

This dip isn’t for everyone, just us sexy people. It’s tart with just a hint of sweet and spice, best matched with fresh fruit and cookies, this fruit and cheese dip a great palate cleanser on a day full of heavy football foods.

 

Salsa Verde: SUPER BOWL RECIPE MONTH: DIP SPECTACULAR!
Salsa Verde: SUPER BOWL RECIPE MONTH: DIP SPECTACULAR!

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Salsa Verde

Personally, I like a good salsa verde over the usual tomato, onion and jalapeño routine. Roasting tomatillos creates such a beautiful smell in the kitchen and it’s a nice treat if you’re used to just pulling out a jar of whatever salsa happened to be on sale that week at your tailgate.

Roasted Pepper Artichoke Dip: SUPER BOWL RECIPE MONTH: DIP SPECTACULAR!
Roasted Pepper Artichoke Dip: SUPER BOWL RECIPE MONTH: DIP SPECTACULAR!

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A spin on the classic spinach and artichoke dip, roasted red peppers bring a fiery tang while fresh mozzarella makes this dip especially creamy and rich.

 

Garam Masala Dip: SUPER BOWL RECIPE MONTH: DIP SPECTACULAR!
Garam Masala Dip: SUPER BOWL RECIPE MONTH: DIP SPECTACULAR!

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I came up with this dip early last summer when I was looking for a way to get the essence of a chicken tikki masala dip or wrap, but without all the mucking about cooking.  Not so surprisingly, you get a very bright, tart dip of tomatoes, yogurt, garam masala and warm ginger and cayenne. Just lovely with pita or naan chips.

You will need:

Spicy Avocado Hummus: SUPER BOWL RECIPE MONTH: DIP SPECTACULAR!
Spicy Avocado Hummus: SUPER BOWL RECIPE MONTH: DIP SPECTACULAR!

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Spicy Avocado Hummus

Sometimes you want to mix it up from the usual guacamole, or maybe the avocados in your market are a little on the small side this time of year. This is a good way to stretch those green goddess globes and have a good dip. Spicy pepper and cool avocado always go well together.

 

Quesdo Fundido: SUPER BOWL RECIPE MONTH: DIP SPECTACULAR!
Quesdo Fundido: SUPER BOWL RECIPE MONTH: DIP SPECTACULAR!

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Queso Fundido 

If possible, try to use Mexican quesadilla cheese with this dip. It melts without becoming stringy and greasy, unlike many other cheeses. Queso fundido goes especially well with warm soft tortillas.

Super Bowl Recipe Month: Shrimp Rolls at KSK
Super Bowl Recipe Month: Shrimp Rolls at KSK

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Even though I’m not a huge lobster fan, but I do enjoy a nice lobster roll with a beer and a game and lobster rolls have been on the master list of Football Foodie posting ideas for at least two or three years now. The problem with lobster rolls is even if you love your snacks and you love your friends, unless you live in Maine or Alaska it’s pretty expensive to procure quality lobster for a few pals, much less a dozen hungry football fans. (Maybe if the Patriots were still in the Super Bowl and you and your friends are from New England and really wanted to splurge on lobster rolls so it felt authentic you could justify the cost BUT THEY’RE NOT SO HA HA HA HA YOU CAN HAVE PLEBEIAN SNACKS WITH THE REST OF US.)

Shrimp rolls on the other hand are a great snack that don’t take a lot of effort to make, nor will they break your tailgating budget. Lemon and herbs bring out the best in shrimp (as they do lobster), a bit of crunch from the celery, touch of heat from the cayenne, peppery arugula and buttery bread.

 

 

Super Bowl Recipe Month: Beer Cheese Soup
Super Bowl Recipe Month: Beer Cheese Soup

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Beer Cheese Soup

To say this soup was hit around here is an understatement. I had been experimenting with my beer cheese soup earlier in the year, trying to get a really nice herbal taste using one of my favorite cheeses, derby sage. (In general I love sage, especially with cheddar and mozzarella.) I couldn’t get the taste just right though, and eventually I came to my senses and just added a bunch of sage and thyme to my soup. The results couldn’t have been better, especially when the herbs blend so well with slight heat of the cayenne. This recipe should serve 6-8 people a 2 cup serving. Don’t be surprised if four people eat it all before the end of the first quarter.

Super Bowl Recipe Month: Arayes, Quesadilla’s Delicious Middle Eastern Cousin
Super Bowl Recipe Month: Arayes, Quesadilla’s Delicious Middle Eastern Cousin

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You watch enough football, you go to enough bars, at this point you’ve probably had your fill of quesadillas. Too much meat and too much cheese or not enough meat and not enough cheese. Greasy and fried in butter or dry as a bone. We like to think the quesadilla is a pretty safe menu options when we head out with friends to watch the game, more often than not they fall short. You can make quesadillas at home, but they take a fair amount of work and need some serious attention while grilling — is cheese melting, have I burned the tortilla — which isn’t the best combination when dealing with tight windows of time during the playoffs and the Super Bowl.

What if I told you there was a quesadilla-like snack that’s easier to make? Full of beef and lamb, onions and tomatoes, warm spices like cinnamon, sweet paprika and allspice, with hints of cumin, nutmeg and coriander? That you could grill, bake or fry? That you could even prep ahead of time and cook when ready?

Let me introduce you to one of my favorite new football snacks of the 2012-2013 season, arayes.

You’ve probably seen arayes on the menu of your local shawarma and falafel joint, but probably never bothered to order them, too distracted by the giant spits of lamb and beef marinating and the dozens of whole roasted chickens take up entire ovens. You’re missing out, they’re possibly one of the greatest snack foods around.

Super Bowl Recipe Month - Oven Roasted Gnocchi With Rosemary
Super Bowl Recipe Month - Oven Roasted Gnocchi With Rosemary

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Oven Roasted Gnocchi With Rosemary

In the back of one of the fashion magazines I get they had one of those silly, “Let’s ask a bunch of different celebrities a dumb question so they can answer and we can make a montage of answers because we need something for the back page.” (Or maybe they’re all outtakes from interviews. I have no idea how magazine creation works.) Anyway, in this particular magazine they asked everyone’s favorite English chef (behind Gordan Ramsey, Jamie Oliver, Two Fat Ladies and that other guy) Nigella Lawson what her favorite snack was. She replied pan fried gnocchi, which was just gnocchi cooked in a small amount of olive oil until firm when I looked up her recipe online. Nothing else. Bland. City. (Again, English.)

Ficelle - Super Bowl Recipe Month
Ficelle - Super Bowl Recipe Month

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Ficelle

Ficelle is a type of thin sandwich named for a thin baguette-style bread of the same name. (Ficelle means “string” in French if your guests ask.) If you can think of the combination, you can put on a ficelle, but the key to a good ficelle is not going overboard on sandwich filling since the bread is thinner. You want to pick just a few things and use the ingredients sparingly.

What’s great about these sandwiches is that you can mix and match a bunch of different types and then slice them in to smaller portions, giving everyone a chance to sample a variety a different flavors.

Super Bowl Recipe Month - Wilted Spinach and Mozzarella Tortellini Salad
Super Bowl Recipe Month - Wilted Spinach and Mozzarella Tortellini Salad

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Wilted Spinach and Mozzarella Tortellini Salad

Over the past six or seven months I’ve brought this pasta salad to two football gatherings, a baby shower and a picnic, where it has disappeared every time. I usually find pasta salad, well. Hollow. Pasta and herbs. Bah. Nothing very satisfying there. By using tortellini in place of plain old corkscrew pasta, you suddenly get a very hardy side dish.

Super Bowl Recipe Month: Pizza Gougeres
Super Bowl Recipe Month: Pizza Gougeres

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Pizza Gougeres

Don’t let this recipe intimidate you. French choux paste — the basis for eclairs, cheese puffs, cream puffs –  is shockingly easy to make at home. By adding herbs, cheese and sun dried tomatoes, you’ve just made one of the fanciest pizzas rolls around.

Super Bowl Recipe Month: Throwback Week - Stuffed Baguette
Super Bowl Recipe Month: Throwback Week - Stuffed Baguette

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Stuffed Baguette

You can almost hear the old Steelers-Cowboys rivalry fire back up with these stuffed baguette slices. Meat, cream cheese (a popular ’70s theme) stuffed into bread was a must at luncheons and parties thirty years ago.

Now, you’ll notice I added sun dried tomatoes to this recipe, the most ’80s of ’80s ingredients. They’re optional, but they really do add a nice bit of flavor to the mix.

Super Bowl Recipe Month: Throwback Week - Deli Roll Ups
Super Bowl Recipe Month: Throwback Week - Deli Roll Ups

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Deli Roll Ups

It doesn’t get much more ’70s than a deli roll up. Meat, seasoned cheese, pickles, we’ve all seen our parents and grandparents make these over the years for parties.

Why I like them for football gatherings is that they’re easy to do the night before game day and because they’re a satisfying snack and a small platter of these will go a long way to feed a large crowd.

Super Bowl Recipe Month: Throwback Week - Classic Macaroni Salad
Super Bowl Recipe Month: Throwback Week - Classic Macaroni Salad

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Classic Macaroni Salad

If you’re making barbecue, grilling or smoking anything for a Super Bowl or a playoff spread, few things compliment meats made over a fire like an old fashioned macaroni salad.  The mustard picks up the smoke, you get a nice bite of crunch from the celery, and the scallions and peppers help cut the creaminess of the pasta salad.

Most macaroni salads call for much more mayonnaise, but I have found a single cup is the right amount to soak into the macaroni noodle without everything turning to an overwhelming gooey mess. If you happen to keep celery seeds around for Bloody Marys, be sure to include them in your dressing. Brightens the whole salad.

White Chicken Chili
White Chicken Chili

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What sets this white chicken chili recipe apart from other chili recipes is taking the extra few minutes to saute and brown the meat and then cooking the onions and jalapenos in the browned chicken bits and fat. You get an added layer of smokiness and flavor which makes for a more flavorful chili than just tossing chicken in the pot to stew with the rest of the ingredients.

Deli Chopped Salad On Croutons
Deli Chopped Salad On Croutons

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Today’s Super Bowl Recipe Month special post includes a salad recipe I especially like for large gatherings, because it’s salad without having to mess with bowls and forks. Full of meat and cheese? Or course, but it’s still salad and on a day of eating chili, grilled brats, dips and chips, a salad is a welcome sight in any form.

 

Giant Cherry Chocolate Chip Skillet Cookie
Giant Cherry Chocolate Chip Skillet Cookie

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During the regular season, I rarely make desserts or sweets for football. Even after nearly ten hours of games, it never seems like dessert time out here in Pacific Time. But during the Super Bowl when you have a few hours extra of just hanging around and socializing, you’re going to want a dessert.

By using dried cherries which typically are very tart in this recipe helps cut through the sweetness of the dough and the chocolate chips. You can use either light brown sugar or dark brown sugar depending on how rich you like your cookies. Feel free to reduce the amount of chocolate chips because I used a heavy-hand with the chocolate when developing this recipe since people tend to like more chocolate than less chocolate, but not everyone likes a lot of chocolate in their cookies. (Weirdos and Seahawks fans would be my guess.)

Salt & Pepper Biscuit Bites
Salt & Pepper Biscuit Bites

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This is an update on a recipe I posted a couple of years ago, Rosemary, Chive and Cheese Biscuit Bites, which is one of my dream items snack items served for free like beer nuts if I were to ever have own sports bar. Over the summer when I was in New York City, I stopped at a bakery that served pepper and Manchego biscotti. I loved the combination and realized this would be a perfect change to the small biscuits I already loved. The result is an addicting snack item which are better for settling a stomach full of beer and soda than chips.

You may be worried that the small dough ball won’t make that many biscuit bites, but this recipe yields about five dozen of these savory little treats. If you’re having a large party, the recipe is easily doubled or even tripled.

Skirt Steak Sandwiches With Caramelized Onions And Gorgonzola Sauce
Skirt Steak Sandwiches With Caramelized Onions And Gorgonzola Sauce

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I love this sandwich. It’s that simple. Meaty skirt steak, rich caramelized onions, salty gorgonzola sauce and peppery arugula on a chewy roll. It’s sandwich made watching football and yelling at the Texans to stop BLOWING WHAT SHOULD HAVE BEEN THEIRS UGH WHAT IS WRONG WITH YOU HOUSTON DID YOU NOT GET ENOUGH HUGS IN DECEMBER I DON’T WANT TO CHEER FOR THE COLTS IF YOU LOSE.

You will need:

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