Snacks for Steelers watching

[SCMom]

Saw this in the RSS feeds...but some of these recipes just looked so delicious that I had to put them here.

Here we go, munchers, here we go! Snacks for Steelers watching
Thursday, January 20, 2011
By Gretchen McKay, Pittsburgh Post-Gazette

With the Steelers one step higher on the Stairway to Seven, we know you're more than ready for some football. Here's what you might still be trying to figure out: What to eat when they take on the New York Jets in the AFC championship game Sunday at Heinz Field?

Just a blessed few make the playoffs so, delicious as they might have tasted during the regular season, you're going to want to think beyond traditional nachos and Buffalo chicken wings or dip for your tailgating and halftime menus; as an esteemed member of the Steelers Nation, it's not just a fun idea to step it up a notch for family and friends, it's your Black and Gold obligation.

We're realists here in Pittsburgh, though, so we understand that you want to be able to watch the game with as few interruptions as possible, kitchen or otherwise. The answer is to choose appetizers and buffet-style dishes that can be prepared a few hours or even a day ahead of time, or be quickly assembled during commercial breaks or at halftime.

Here are a few tasty ideas to get you started on your game day celebration; more will follow in the weeks leading up to Super Bowl XLV on Feb. 6 in Arlington, Texas.

We tried to choose finger-friendly recipes that were familiar but at the same time offered a bit more flair. Admittedly, most won't help with your New Year's diet -- this is football food, after all, best served with a cold beer and plenty of napkins -- but you can always tighten your belt after the Steelers take the title.

Home-Baked Tortilla Chips with Fresh Pineapple Salsa

Chips you bake at home are so much tastier, and healthier, than the fried ones you find in a bag. The good news is they're also easy. They're best warm, right out of the oven, but also can be stored in an airtight container. In a rush, I made the accompanying salsa with canned Dole pineapple instead of fresh (be sure to drain the juices) and organic grape tomatoes because both were on sale. My kids were none the wiser.

For a sweet treat, substitute flour tortillas for corn, brush with melted butter instead of oil and sprinkle with cinnamon sugar.

For the chips

• 2 7.5-ounce packages 5 1/2-inch corn tortillas (12 tortillas)
• 1/4 cup olive oil
• 1 1/2 teaspoons salt

For the salsa

• 1 1/2 cups diced fresh pineapple
• 1/2 cup chopped cherry tomatoes
• 2 tablespoons chopped fresh cilantro
• 1 1/2 tablespoons lightly chopped red onion
• 1 jalapeno pepper, seeded and minced
• 2 teaspoons freshly squeezed lemon juice
• 1/2 teaspoon salt

To make chips, preheat oven to 350 degrees. Arrange the tortillas in a stack (do in batches) and cut the stack into 6 equal triangles. In a bowl, toss tortillas with olive oil and salt.

Spread tortillas in a single layer on 2 large baking sheets. Bake, tossing occasionally, until crisp and golden, 20 to 25 minutes. Let cool.
Makes about 4 cups of chips.
To make salsa combine pineapple, cherry tomatoes, cilantro, onion, jalapenos, lemon juice and salt in a bowl.
Makes about 1 1/2 cups.
-- "The Deen Bros. Get Fired Up" by Jamie and Bobby Deen and Melissa Clark (Ballantine, April 2011, $25)

Caramelized Onion and Blue Cheese Dip

Bread bowls aren't a new idea, but they never fail to please. This onion-y dip is pretty heavy on the cheese, so to cut calories, consider serving it with crudites instead of bread. Or, go full out and offer it to guests with an order of homemade or take-out Buffalo wings.

• 1 tablespoon butter
• 1 medium onion, thinly cut into rings and halved
• 1 1/2 cups crumbled blue cheese, softened
• 1 cup cream cheese, softened
• 1/2 cup sour cream
• 1 teaspoon black pepper
• 1- to 1 3/4-pound round loaf of bread
• Bread from the hollowed-out bowl or crudites, for dipping

Preheat oven to 350 degrees.

Melt butter in a medium-sized skillet over medium-high heat. Add onion and saute about 10 minutes, or until brown and caramelized. Remove from heat and set aside.
Place the blue cheese, cream cheese, sour cream and pepper in a food processor, and pulse until blended. Transfer to a medium bowl, add onions and stir until well combined.
Cut top off loaf of bread with a serrated knife and remove bread from inside, making it hollow. Leave about 11/2 inches thick on the inside.
Spoon mixture into bread bowl. Wrap bowl with aluminum foil, leaving top uncovered. Place bowl on a baking sheet in the middle of the oven, and bake about 10 minutes or until the dip is heated through. Carefully remove the foil and continue baking another 3 minutes.
Serve with pieces of sourdough bread or crudites.
Serves a crowd.
-- "The Sourdough Bread Bowl Cookbook" by John Vrattos and Lisa Messinger (Square One, $14.95)

Shrimp Pot Stickers with Sriracha-ginger dipping sauce

The Chinese call these pan-fried dumplings jiaozi; Steelers fans know them as pot stickers. Either way, they're delicious, especially when they're served with this vinegary, slightly spicy dipping sauce. (Sriracha gives it kick.)
I stuffed them with a paste made from shrimp and scallions, but imagine they'd also be terrific with a pork, chicken or veggie filling. Pot stickers typically are made with round won­tons, but if you have to settle for square, like I did, not to worry.

For the dipping sauce

• 1/2 cup soy sauce
• 5 tablespoons white vinegar
• 4 teaspoons Sriracha sauce
• 2 tablespoons sugar
• 1 tablespoon grated peeled fresh ginger
• 1 tablespoon toasted sesame oil
• Scallion greens (optional) for garnish

For pot stickers

• 2 scallions, cut into 1-inch pieces
• 1 medium carrot, diced medium
• 1 large egg white
• 1 pound large shrimp, peeled and deveined
• 36 wonton wrappers
• Nonstick cooking spray

In a medium bowl, whisk together soy sauce, vinegar, Sriracha, sugar, ginger and sesame oil; set dipping sauce aside. Make pot stickers: In a food processor, process scallions, carrot, egg white and half the shrimp until a paste forms. Transfer to a medium bowl. Roughly chop remaining shrimp and add to bowl. Stir in 3 tablespoons dipping sauce.

Working with 1 wonton wrapper at a time, place 1 scant tablespoon shrimp mixture in center. With a wet finger, moisten edge of wrapper, then fold over filling and press to seal. Cover filled dumplings with a kitchen towel while you work.
Lightly coat a large nonstick skillet with cooking spray and heat over high. In batches, cook dumplings until golden brown on both sides, 1 to 2 minutes per side. Carefully add 1/2 cup water to skillet, cover and cook until water has almost evaporated and dumplings are tender, 3 minutes. Uncover and cook until remaining water evaporates (reduce heat to medium if dumplings are over browning). Transfer pot stickers to a plate. Wipe skillet clean between batches. Add scallion greens to dipping sauce if desired and serve alongside pot stickers.
Serves 8.
-- "Everyday Food," Jan./Feb. 2011

Avocado Salsa

Tired of the same ol' guac? At Seviche in the Cultural District, Chef Jeffrey Caulkins adds zip with tomatillos and jalapeno.

• 4 medium tomatillos (5 ounces)
• 3 jalapenos, seeded and stems cut off
• 1/4 Spanish onion, chopped
• 1 1/2 tablespoons lime juice
• 1/2 cup chopped cilantro
• 1 1/2 teaspoons salt
• 2 avocados, diced
• 1/8 cup minced red onion
• 1/8 cup chopped scallions
• 1/2 teaspoon white pepper

Place tomatillos, jalapenos and chopped onion in a small saucepan and cover with water. Bring to a boil, and boil veggies for 3 minutes. Strain off water. Chop tomatillos and jalapenos.

Combine boiled ingredients with lime juice, cilantro and salt; mix to blend. Allow to cool. Add remaining ingredients, toss and enjoy!
Serves 4 to 6 as an appetizer.
-- Jeffrey Caulkins, executive chef, Seviche

Gretchen McKay: gmckay@post-gazette.com or 412-263-1419.

First published on January 20, 2011 at 12:00 am

Read more: http://www.post-gazette.com/pg/11020...#ixzz1Bb4BiPuS

[BURNSY]

MMMMMMM ..... Mouth is watering !!!!

[stb_steeler]

[Steelboy84]

Yum. Food. I'm having tenders, pizza, corn chips, munchos, candy, and onion rings. Then it's back to the gym.

[SCMom]

Barf to the Burger King lol. Much rather make my own food!

I can't wait to try the blue cheese dip and pineapple salsa.

Nothing fancy for tomorrow, probably just wings, snacks and beer (ok and probably some tequila too). But I'm making a bunch of stuff for the SB for sure.

These are definitely on the list...

Bacon Shrimp Roll-Ups

48 large shrimp - steamed, peeled, and deveined
1 clove garlic, coarsely grated
1 cup chili sauce
24 slices slices bacon - partially cooked

Preparation -
Toss the shrimp and garlic together in a zip top plastic bag. Add the chili sauce. Close the bag and refrigerate for at least 2-1/2 to 3 hours, turning the bag once or twice. Cut the partially fried bacon strips in half. Wrap a piece of bacon around each shrimp and secure it with a large toothpick. Arrange the roll-ups on a baking sheet in a single layer. Place in the oven, about 3 inches below the broiler. Broil until the bacon is crisp, watching carefully to prevent over-browning.

This...



Marinated Cheese

1/2 cup olive oil
1/2 cup white wine vinegar
3 tablespoon chopped fresh parsley
3 tablespoon minced green onions
1 teaspoon sugar
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 cloves garlic minced
1 (2 ounce) jar diced pimento, drained
1 (8 ounce) block sharp cheddar cheese (8 oz), chilled
1 (8 ounce) pkg cream cheese, chilled

Combine first 10 ingredients in a jar or dish with a lid; cover tightly, and shake vigorously. Set mixture aside.

Cut block of cheddar cheese in half lengthwise. Cut crosswise into 1/4- inch-thick slices. Set aside. Repeat with cream cheese. Arrange slices alternately in a shallow baking dish, standing slices on edges. Pour marinade over cheese slices. Cover and marinade for at least 8 hours.

Transfer cheese slices to a serving platter in the same alternating pattern,reserving marinade. Spoon marinade over cheese slices.

Serve with assorted crackers.

And of course, some tater skins.



3 pounds of baking potatoes
1 pound bacon
1 (8 ounce) package shredded Monterey Jack and Colby blend cheese
1 bunch chives
4 tablespoons butter, melted
2 teaspoons salt
2 teaspoons freshly ground pepper

Preheat oven to 425 degrees.

Wash and scrub 3 pounds of small/medium baking potatoes. Place on baking sheet and pierce each potato several times with a fork. Bake at 425 degrees for 1 hour.

Meanwhile, fry bacon in frying pan until crispy. Drain on a paper towel-lined plate. Transfer to cutting board and cut into medium-sized chunks. Set aside.

Once potatoes are finished, allow them to cool slightly. Then, cut potatoes in half and arrange back on baking sheet. Scoop out a small amount of the potato filling from each potato half and place in small bowl. Save filling for other use. (I use this filling to make Cheesy Mashed Potato Bake later in the week.)

Brush melted butter onto both sides of each potato half (including skin side) and sprinkle with salt and pepper. Bake in 425 degree oven for 8 minutes. Remove potato skins from oven.

Add bacon evenly to potato skins, and using a pair of kitchen scissors, cut chives over each potato skin. Add generous amounts of cheese on top of bacon and chives. Return the potato skins to the oven for 5 minutes - or until cheese has completely melted.

Add additional freshly ground pepper, if desired, and serve with sour cream.

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Probably a few other things too...cookies, snacks, sliders and lots and lots of beer!