Super Bowl

Charlie invited his car club over. Thank goodness they all didn't show up. Some who came also brought food.  I made some French bread and made Italian Grinder with them. I forgot to take pictures until later.  I made a shrimp mold that was popular with my friends in Junction City 30 years ago, two chip dips and jalapeño poppers.  Strawberry  Hill bakery had a half price sale so I also had some povitica bread for dessert.

Home made French bread + yeast, water, salt , sugar & Flour.  Made three loaves.

Italian Grinders with Garlic Aioli

By Todd Ginsberg Updated on May 1, 2015

Total Time: 45 mins

Ingredients

2 Lar. egg yolks

1 1/2 T. fresh lemon juice

2 cl. garlic, minced

1/3 C veg. oil
3/4 C EVOO

salt

 Pepper

four 8-inch light hoagie rolls, split lengthwise

1/4 C ch. hot cherry peppers

12 thin slices Mortadella

18 slices Genoa salami

8 thin slices prosciutto cott

12 thin slices provolone

3 tomatoes, thin sliced

1 tsp dried oregano

2 C shredded Iceberg lettuce

1/4C red wine vinegar

Directions

1. Preheat the oven to 375°. In a bowl, whisk the egg yolks with the lemon juice and garlic. Very gradually whisk in drops of the vegetable oil until starting to thicken, then gradually whisk in the remaining vegetable oil and 1/2 cup of the olive oil until thick. Season with salt and pepper.
   
2. Bake the closed hoagie rolls for 3 minutes, until warm. Spread the aioli on the cut sides. Top the bottom halves with the peppers, meats and cheese. Bake for 5 minutes, until the cheese melts. Top with the tomatoes and oregano and season with salt and pepper. Pile the lettuce on top, drizzle on the vinegar and remaining 1/4 cup of olive oil and serve.
   

Make Ahead

The aioli can be refrigerated overnight.

YIELD: 16 SERVINGS

Crock Pot Bean Dip

The best crock pot bean dip recipe packed full of flavor!

PREP TIME 10 minutes  COOK TIME 1 hour 15 minutes  TOTAL TIME1  hour 25 minutes

 

Ingredients

• 16 oz can refried beans
• 4.5 oz can mild green chiles
• 1 cup sour cream
• ⅓ cup salsa
• juice of 1 small lime
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 ¼ cups mexican cheese
• salt to taste

Instructions

1. Add the refried beans, mild green chiles, sour cream, salsa, fresh lime juice, garlic powder, onion powder, cumin, chili powder, and mexican cheese to a 1.5 quart slow cooker and stir well to combine
2. Cook on high for 1 - 1.5 hours, until the bean dip is hot and bubbly, stirring as needed
3. Salt to taste
4. Serve the crock pot bean dip as dip with tortilla chips, or as filling for tacos, burritos, enchiladas, etc. It makes a great appetizer too!

Cowboy Crack Dip

 

INGREDIENTS

• 
  2 packages cream cheese
• 
  1 lb spicy sausage (browned and drained)
• 
  3 cups cheddar cheese (shredded)
• 
  1 cup frozen corn
• 
  2 cans rotel

DIRECTIONS

• Combine the cream cheese, spicy sausage, shredded cheese, frozen corn, and rotel in a slow cooker.
• Turn the heat on low and cook for 1-2 hours.
• Serve with a bag of tortilla chips. Yum!

Jalapeño Poppers 

Ingredients

• 12 fresh jalapeño peppers
• 2 c. shredded sharp cheddar cheese
• 4 oz. cream cheese, softened
• 2 tbsp. mayonnaise
• 1/4 c. diced pimiento peppers, drained
• 1/4 c. minced white or yellow onion
• 1/2 tsp. salt, divided
• 1/2 tsp. smoked paprika, divided
• 1/2 tsp. ground black pepper, divided
• 1/2 c. panko breadcrumbs
• 2 tsp. olive oil
• 6 slices bacon, cooked and crumbled
• Chopped fresh chives, for garnish

Directions

1  Preheat the oven to 400°.

2  Cut the jalapeño peppers in half lengthwise. Use a spoon to scrape out and discard the seeds and ribs from the peppers. Set the halved peppers aside.

3  Stir together the cheddar, cream cheese, mayonnaise, pimientos, onion, and 1/4 teaspoon each salt, paprika, and pepper In a medium bowl. Stir together the panko, the remaining 1/4 teaspoon each salt, paprika, and pepper, as well as olive oil in a small bowl.

4  Fill each pepper half with some of the cheese mixture, and place on a parchment-lined rimmed baking sheet. Sprinkle the tops of the peppers evenly with the panko mixture.

5  Bake until the tops are golden brown, about 15 minutes. Remove the peppers from the oven and top them with bacon and chives.

Shrimp Mold

1 can tomato soup

3 small packages cream cheese

1 1/2 Tablespoon unflavored gelatin

1/4 C. water

1 C. mayonnaise

3/4 C. finely chopped celery

3/4 C. finely chopped onion

1 or 2 cans tiny shrimp, drained, mashed

Combine water and gelatin.  Set aside to dissolve.  Heat soup to boiling, add cheese, stir until melted.  Stir in gelatin and water and cool until set. Mix all other ingredients anp pour into a 5 cup mold and chill until firm .Serve with club crackers.

One of my favorite mixed drinks is a Scorpion.  There used to be a Polynesian restaurant in Kansas City that served this drink for two in a large pedestal bowl with a gardenia floating in the middle.  It was set in the middle of the table and came with two long straws so a couple could share it. I once had a dinner party where most of the guests were professional chefs and made a pitcher of this for cocitails before the dinner.