Super Bowl

I'm not really a Super Bowl fan. Actually the only sports I like are the ones I can play: tennis, softball, basketball, soccer, fox hunting, shot put, and wheel barrow racing. So when I think of Super Bowl Sunday, I think of beer and food. This is what I do on Super Bowl Sunday:

Roasted Lemon Dip
2 large lemons
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon fresh-ground pepper
1 cup sour cream
1 cup mayonnaise
1/2 cup snipped chives
1/4 teaspoon cayenne pepper

1. Roast the lemons: Heat the oven to 425° F. Rub the
lemons with the olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Pierce
the lemons and their flesh using a wooden skewer. Place the lemons in a baking
dish and roast until skin is golden brown and very soft -- about 25
minutes.

2. Prepare the sauce: Use a sharp knife to cut the skins
from each roasted lemon. Remove all the white pith and finely chop the remaining
yellow peel. Transfer the chopped lemon to a large bowl. Halve the skinned
lemons and squeeze their juice through a strainer into the bowl; add the sour
cream, mayonnaise, chives, cayenne, and remaining salt and pepper, and stir to
combine. Dip may be made a day ahead and refrigerated in an airtight container.

via: Country Living Magazine

Emeri's Jalapeno Crab Dip
1 pound lump crabmeat, picked over for shells and cartilage
1 teaspoon chopped garlic
1/2 cup chopped pickled jalapeños
1/4 pound Monterey Jack cheese with jalapeños, grated
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 cup Mayonaise
2 ounces Parmigiano-Reggiano cheese, grated
Toasted Croutons

Preheat the oven to 350°F. Combine the crabmeat, garlic,
jalapeños, Monterey Jack, Worcestershire, hot sauce, salt, and mayonnaise in a
medium-size mixing bowl. Toss gently to mix. Spoon the mixture into a
medium-size shallow baking dish. Sprinkle the cheese evenly on the top of the
crabmeat mixture. Bake until golden brown and bubbly, about 25 minutes. Remove
from the oven and let sit for about 5 minutes before serving with the
croutons.

via: Emerils.com

Pommes Frites with Bleu Cheese Aioli

6 large Russet potatoes (NO IDAHO-click here to see why)

Oil for deep frying (Vegetable or Peanut)Ice water (optional)

Spray bottle with demi glace (thinned with water so that you can spray)

Parsley

Salt (to taste=tt henceforth)

Aioli

Bleu Cheese Crumbles (tt)

You can peel the potatoes, if you like, but it's not
necessary. Cut the potatoes into fries about 3/8"
thick. (Thin fries soak up too much oil.) Soak the cut fries in ice water for
about 30 minutes. Again, this step is optional but it does remove a lot of the
starch, making them less sticky when frying. Pat the soaked fries dry with a
paper towel before frying.
In a frying pan or deep fryer, heat the oil to
325°. Fry small batches of the fries for about 3 minutes; they will be softened
but not browned. Remove them from the oil and let them rest, or sweat, on paper
towels for at least half an hour, up to 2 hours. (A great make-ahead step.)
When you're ready, reheat the oil to 375°. Cook the fries a second time
until golden brown, 4-6 minutes. Drain again on paper towels, transfer to a
serving bowl. Spray with demi glace for flavor. Sprinkle with
parsley and salt.

Make aioli and add bleu cheese until you've had
enough!

via: My Brain

Warm Apple Crisp

3 pounds green apples (Granny Smith), peeled and sliced
3/4 cup sugar
3/4 brown sugar
3/4 teaspoon nutmeg, freshly grated
3/4 teaspoon cinnamon
1/2 teaspoon cardamom
1 cup flour 1 cup quick-cooking oats, uncooked
1 cube unsalted butter, cold, cut into slices

1) Place sliced apples in a buttered 9 x 13 baking dish. Set
aside.
2) To make crisp topping: In a bowl, stir together all remaining
ingredients, except butter.
3) Add butter and with your fingers, rub
together with the dry ingredients until butter pieces are the size of peas
4) Cover apples with crisp topping. Bake 350, 45-50 minutes or until mixture
is bubbling and browned on top. Serve warm with vanilla ice cream or heavy cream
poured on each serving.
Serves 6-8

via: Culinary Muse


.:tt:.