Category: Superbowl Food

SportsBall Time Really Means College Football Season Is HERE!!

Football Fanatic Tailgating

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No Ohio State! Go Blue!!Big 2 and Little 8

If you remember that, then you remember college football at a great time. Woody and Bo made November something to look forward to.

Maybe you share my affinity for these two teams.

Michigan Wolverines     Florida State Seminoles

Maybe you’re wrong and want some other team.

Tim Taylor Need Not Apply

Toxic masculinity is scheduled for full display each Saturday.  I’ve been to and seen enough college football games to know such behavior is not at all restricted to boyz. True fandom knows only freaky fanatics all-in for their team.

Yes, college football is here. Gear up and grub up and pick up that beer.

For those of us who will be participating by making sure gravity works on our favorite chairs, food is necessary.  And, not just any food.

Tail gate food.  Just, you know, without the tail gate.  If you’ve a nice rig and tailgate, by all means partake. No one is excluded for football.  Except Ohio State Buckeyes.  They can’t come.

Time to cook

Here are some links to pages I’ve written with some great game day dips or snacks. Steaks and meat for the grill is on you, but I do have an idea. This marinade is great. I have a jar in the ‘fridge. It’s got a bit of a bite to warn the wimps (that’s me) but the flavor is tops.

Of course, the beer, at this point, is up to you.  But, if you are planning well, there’s time to get a subscription for the Rose Bowl.  Or the chip dip bowl.

Here is my list of recipes. They are sure to score big.

Onion Chip Dip, Ranch Veggie Dip, Eggplant Dip

Spinach Artichoke Dip

Aunt Bicia’s Eggplant Dip

Wheat Crackers

Pretzels

Three Condiments: Pickled Eggplant, Chili Garlic Sauce, Walnut Pesto

They’re Good!

Gear for beer and your rear (affiliate links follow)

Tailgating come be a big deal. At minimum food and a grill and some beers.

At maximum is a 40 foot rolling palace. That might be too much. Chairs are not too much. Coolers also not too much.  Speakers to hear the game and phone chargers because who knows what’ll happen. Speaking of not knowing what’ll happen, rain can happen. Foul weather gear matters.

Have fun and Rah! Rah!, Go Blue!, er, team- go team.

 

Super Dips For A Super Bowl

728x90I love a good tail gate party as long as it is indoors. Seriously, though, a great game needs great food and that starts with dips and spreads. Beer too.

Enjoy the fixin’s and the company.  Go Team!

Onion dip and chips
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Onion Dip

An easy and delicious recipe to scratch that itch of not enough onion dip.  I've been known to use it as a spread on sandwiches for it is just that good.

Course Appetizer
Cuisine American
Prep Time 1 hour 10 minutes
Servings 4 people
Author Dann Reid

Ingredients

  • 1 C Mayonnaise
  • 1 C Sour Cream, full fat please
  • 2 T Dried Onion Flakes
  • 2 t Onion powder
  • .25 t Garlic powder
  • .25 t Celery Salt
  • 1 t Worcestershire Sauce
  • q.b. Salt, Pepper
  • 1 T Dried parsley or chives

Instructions

  1. Combine all ingredients into mixing bowl.  Whisk well to incorporate.  Chill 1 hour or over night. 

Recipe Notes

Dips are great places to learn about flavors and textures.  Add or subtract ingredients as your preferences suggest.  Maybe you would enjoy dried garlic flakes as well as onions flakes.  Or add some Tabasco sauce or a dash of malt vinegar.  Experiment with flavors based on what tastes good to you. 

For a bolder flavor, replace half the onion flakes (or all!) with the Mt Hood Onion rub.  The fennel and chervil and other herbs really give it a width on the palate I appreciate.

 

Enjoy.

I’ve stumbled upon a tweak to the onion dip which is worth mentioning.

Savory Spice’s Mt Hood Toasted Onion Rub.  Great onion flavor and that toastiness adds a nice depth

Sorry for the oversight, q b means as needed. It’s an abbreviation for quanto basta.

Multi-purpose herb dip
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Buttermilk Dressing

A great basic dressing alone or with any herbs you want to add.  

Course Salad
Cuisine American
Prep Time 40 minutes
Total Time 40 minutes
Servings 6 people
Author Dann Reid

Ingredients

  • 1 C Mayonnaise
  • .5 C Buttermilk
  • 1 T Dried parsley flakes
  • .5 t Garlic powder
  • .5 t Onion powder
  • .5 t Dry mustard powder
  • 1 t Fresh chopped herbs Chives or Dill or Cilantro
  • Pinch Salt and pepper
  • Dash Worcestershire Sauce

Instructions

  1. Mix all ingredients together with a whisk.  Allow to stand in the refrigerator for at least half an hour for flavors to develop.

Recipe Notes

This dressing is a bit of a blank canvas, so feel free to let your experimentation go.  Add Tabasco for a bit of a kick, or dried onions or additional herbs or even diced roasted red peppers.

Eggplant dip
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Eggplant Dip

The Italians and the French love eggplant and there is a good reason why: it is delicious.  This recipe is a good way to get that great flavor on a cracker or piece of bread.

Course Appetizer
Cuisine Italian
Prep Time 1 hour 20 minutes
Servings 6 people
Author Dann Reid

Ingredients

  • 3 lbs Eggplant sliced lengthwise
  • .25 C Extra Virgin Olive Oil
  • 6 oz Diced red onion
  • 1 oz Diced red bell pepper
  • 1/2 each Diced Jalapeño pepper optional
  • 4 oz Sliced mushrooms
  • 4 oz Diced tomatoes
  • 1/3 C Chopped basil
  • 2 t Chopped garlic
  • 2 T Chopped fresh oregano or marjoram
  • Salt and pepper
  • EVOO for sauteing

Instructions

  1. Heat oven to 350 degrees.

  2. Brush the cut side of the eggplant with the olive oil.  Roast cut side down on a sheet pan for 35-45 minutes or until the eggplant flesh is very soft.  Remove from the oven and allow to cool.

  3. Sauté the onions, mushrooms and peppers in EVOO.  When the are translucent, add the garlic and herbs and cook until the garlic is cooked.  Allow the vegetable mix to cool.

  4. Scrape the eggplant from the skins into a stainless steel bowl.  Chop the eggplant into small pieces, place in the pan with the vegetables.  When all the eggplant it cut, return it to the bowl, mix well with a wooden spoon and adjust the seasoning.  

  5. Place the dip into a container with a cover, seal the container and chill for at lest 1 hour.

  6. Serve warm or cold with a drizzle of EVOO, chopped parsley and freshly grated Parmigiano-Reggiano cheese.

Recipe Notes

I prefer the dip served warm to wake up the sleepy flavors.  I also find the cheese gets a bit melty and that's just yum.

Serve the dip with crackers or a freshly baked focaccia.

Need more dips choices?  Silly question, of course!  Here’s my fabulous spinach artichoke dip.

More, you say?  Okay, says I.  More Condiments.