Friday, October 22, 2010
Despite my husband's best attempts to get me interested in football, I really could not care less about the sport. What I do like, however, is football food. I can't pinpoint exactly what makes a food a football food, but I'm sure you know what I'm talking about...something with a lot of flavor, a healthy amount of fat, that pairs well with beer, and begs to be eaten either outside at a tailgate party or in the company of loud men pumping their fists at the TV screen.
If you're a football fan, or simply love the atmosphere of football, then I have some recipes for you. Unfortunately they're not mine, but they are two of the greatest recipes I've made over the last few years. These are recipes that you print out and laminate for safekeeping. And keep extra copies in your purse because everyone who tastes these dishes will want to know how to make them.
#1: Buffalo Chicken Dip (click for recipe)
This recipe was passed along to me by my good friend Ange. She brought it to a potluck BBQ and everyone stood over the dish like vultures until it was gone. I then took it to a New Year's Eve party, where everyone stood over the dish like vultures until it was gone. This is seriously one of the best things I've ever eaten in my life. And one of the most fattening. So I highly recommend making it for a group function - to be left alone with an entire 9x13 pan of this stuff will surely spell disaster.
The recipe in the link is almost identical to the one Ange sent me except hers called for a full cup of Frank's hot sauce and two cups of cheddar. I also recommend using freshly cooked chicken breast or rotisserie chicken vs. the canned stuff.
And finally, it should definitely be served with Tostitos scoops instead of crackers.
#2: Sloppy Bombay Joes (click for recipe)
If you watched The Next Food Network Star this past season, then you know who Aarti Sequeira is and what her food is about. For those who didn't watch, Aarti is an Indian gal who puts an Indian spin on classic American dishes. I've only made one of her recipes so far, but it is by far the best thing I've made in a while. I knew it had to be after I saw it received a 5 star rating with 571 reviews on the food network site. Originally I wasn't even going to post about it since everyone and their brother already has; but since it was so delicious, I had to jump on the bandwagon and give it its well-deserved 572nd thumbs up. (note: I followed this recipe exactly, but left out the half and half to make it dairy-free. I can't imagine it would be any better with the half and half.)
And I almost forgot - I recently made a beverage that would perfectly complement both of these dishes on a crisp fall evening: The pumpkin bomb (recipe courtesy of Southwest Airlines in-flight magazine). To make this delicious fall-inspired drink, you dip the rim of a pint glass into some honey, and then into a mixture of cinnamon and sugar. Pour 1 ounce of Goldschlager into the glass, then pour in 15 ounces of Shipyard Pumpkinhead Ale (or any pumpkin beer you happen to find).
Now if only we had some fall weather around these parts...