Ifigure we need some food for the Super Bowl on Sunday, February 9, so here are some I found that sound good to me.
Baked Cowboy Dip
12 ounces hot Italian sausage links, casings removed 2 (8 ounce) packages cream cheese, at room temperature 1 cup sour cream 4 ounces sharp Cheddar cheese, grated 2 cups frozen sweet corn, thawed and drained 1 (14 ounce) can fire-roasted diced tomatoes with green chiles 1 (4 ounce) can diced Hatch green chiles 1/2 cup diced fresh jalapeño peppers 1/2 cup sliced green onions 1 tsp kosher salt 1/2 teaspoon freshly ground black pepper 1 pinch cayenne pepper, or to taste
Topping:
2 tbsp grated sharp Cheddar 1 pinch cayenne pepper, or to taste 1 tsp sliced green onion, or to taste Preheat the oven to 425. Place sausages in a dry pan over medium heat until they start to sizzle. Use a spoon or flat wooden spatula to break them up as they cook. Continue to cook until browned and crumbly, 10 to 12 minutes. Remove from the heat. Drain grease if desired.
Combine cream cheese, sour cream, 4 ounces grated Cheddar, thawed corn, cooked sausage, fire-roasted tomatoes with chiles, Hatch chiles, jalapeño peppers, green onions, salt, pepper, and cayenne in a large bowl; mix until thoroughly combined. Transfer into a baking dish and smooth out the top. Top with remaining Cheddar, and cayenne.
Place the baking dish on a sheet pan and bake in the center of the preheated oven until cheese is melted and dip is bubbling around the outside, about 30 minutes. Sprinkle green onions over top before serving. —kwc— Italian Fried Artichoke Hearts 2 15-ounce canned artichoke hearts sliced in half, gently flattened, and patted dry 2 cups vegetable oil or enough to fill pan at least 1 inch high 2 tbsp Parmigiano Reggiano sprinkle after frying kosher salt sprinkle after frying 1 large lemon cut into wedges
Flour mixture:
1 cup flour for dredging 1 tsp kosher salt 1/2 tsp black pepper 1/2 tsp garlic powder
Egg mixture:
3 large eggs beaten 3 tbsp Parmigiano Reggiano grated 3 tbsp Italian parsley minced Drain artichokes, cut in half, and gently flatten. Pat dry with paper towels to remove excess water.
Meanwhile, heat oil (use enough to fill pan at least 1 inch high) in a cast iron or heavy pan to 360-370 for frying.
Coat the artichoke hearts in the flour mixture and shake off the excess. Then dip the artichoke hearts into the egg batter and fry for about 3 minutes per side or until golden brown on each side.
Place finished fried artichoke hearts on a wire rack to drain. Once they come out of the oil immediately sprinkle more kosher salt and cheese on top. They will readily absorb it and be more flavorful. Work in batches (avoid overcrowding in the pan) until finished.
Serve immediately or keep warm in a low temp oven on a wire rack. Serve with lemon wedges. —kwc— Top this bean dip with things like chopped tomatoes, green onions, jalapenos, diced avocado and cilantro.
Bean Dip
Avocado oil, for the pan 1 (16-ounce) can refried beans 1/2 cup sour cream 1 (4-ounce) can diced green chiles, drained 1 to 2 teaspoons taco seasoning Salt to taste 2/3 cup grated cheddar cheese or Mexican cheese blend Lime wedge, for squeezing Tortilla chips, for serving Preheat the oven to 375 and oil an 8x8-inch baking dish or 8-inch oven-safe skillet In a medium bowl, stir together the refried beans, sour cream, green chiles, and 1 teaspoon taco seasoning. Taste and add more taco seasoning and salt as desired.
Transfer the bean dip to the prepared pan and evenly spread it to the edges. Top with the cheese, leaving some dip exposed around the edges. Bake for 20 to 25 minutes, or until the cheese is melted and the dip is bubbling.
Let cool for 5 minutes, then add desired toppings. Squeeze with lime juice and serve with tortilla chips.
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