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Posts Tagged ‘pigs in a blanket’

Super Bowl Food

In Food, Recipes on February 5, 2011 at 1:14 pm

Tomorrow is game day, and while I’m having trouble getting excited about Super Bla 2011, I am super excited about the food. We’ll be doing chili and my dear friend René’s EPIC clam dip, but I thought I’d share links to some of my favorite foods for game day.

Bruce’s Buffalo Hot Wings—best damn wings you’ll taste outside of my mom’s hometown.

René’s Clam Dip—a recipe from one of my dearest friends for the ultimate game day dip. You can’t serve this without your guests demanding the recipe. Or without Ruffles Original Potato Chips.

Texas Beef Brisket Chili—What is the Super Bowl without a Super Bowl??? Here’s my go-to chili from Bruce Aidells. Heads up: this one simmers on the stove for hours so be sure to leave plenty of time to get that brisket melt-in-your-mouth tender.

Football Sandwiches—a killer sandwich from one of my favorite new blogs, Dixie Caviar. These ham and cheese sammies use Hawaiian sweet rolls drizzled with a mustard sauce and are warmed in the oven for melty goodness.

Pimento Cheese (aka Southern Pâté)—this AWESOME recipe comes from my friend and Bon Appétit colleague Andrew Knowlton. He suggests serving this Southern classic with celery sticks and Ritz crackers, or spread it on white bread for a sandwich. It also makes for a damn fine Grilled Pimento Cheese Sandwich.

Pigs in a Blanket—go ahead, judge. But there is little better than a Lil’ Smokie wrapped up in cheese and a crescent roll “blanket.” Over here, we’re all about the mustard. Get the hottest you can find. For us, that means the rip-snorting stuff from Philippe the Original in downtown L.A.

Beer. And finally, the beer. It must be in cans. Here’s a link to a story I wrote for Bon Appétit last year about why beer in cans tastes better (it does) as well as some recs for my favorite craft beers in cans. And as an added bonus for you Giants fans, the story includes some Giants love. Happy Super Bowl!

Update: And for dessert? Just saw this on my friend Jessica’s blog. Must. Make. This. Red Velvet Skillet Cake. I mean really.

Red Velvet Skillet Cake via JessicaCollins.tv

Pardon me, would you have any Grey Poupon?

In Food on February 1, 2009 at 2:30 pm

mustard

My friend Erin is up in Portland making her famous pigs in a biscuit for the Big Game today, and like any girl who grew up in Napa and whose family produces killer Cabernet Sauvignon, it’s all about the ingredients. Erin uses either veggie Smart Dogs or chicken hot dogs from Citarella in New York (I’m calling them tomorrow to place my order). Down in LA, we’re going old school with Lit’l Smokies and blankets not biscuits (couldn’t get it together to bake), but are bringing our A game with mustard. My absolute favorite is Napa Valley Mustard Co.’s Hot Sweet mustard – it is simply the best. I also dig their Whole Grain mustard, which has mild green chiles and garlic in it. Of course it’s hard to beat Mendocino Mustard’s Seeds and Suds, which is made with Red Seal Ale. My husband likes the classic Edmond Fallot Dijon mustard, but his favorite is the hotter-than-hell mustard from Philippe the Original, which we are shamefully out of at the moment. Never mind. I count six jars of assorted mustards in the fridge as we speak, which should get us through watching Big Ben mop the floor with that goody two shoes Kurt Warner.

pigs

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