Archive for the 'Eat the Enemy' Category

Jalapeno & Cheese Cornbread

Published on November 14, 2011 in Appetizer, Bread and Eat the Enemy. 0 Comments

 

Sunday football food in a flash! These semi-homemade jalapeno and cheddar cornbread squares were made as part of the ‘Eat the Enemy Challenge’ (which I hate to admit is failing miserably) when the Patriots played the Dallas Cowboys. A perfect sweet/spicy/cheesey accompaniment to some delicious Texas-sized grilled steaks. No kidding, these things were the size of my head.

Prep one box of Jiffy Corn Muffin Mix according to the directions and add 1 1/2 tablespoons of finely diced jalapeno. Remember, it’s the ribs, followed by the seeds that are the hottest, so include/remove according to your taste. Add a little over 1/2 cup of shredded extra sharp cheddar cheese. Mix to combine all of the ingredients. Pour the batter into an 8×8 or 9×9 pan and bake in a pre-heated oven for the amount of time directed on the box. In the last 15 min of cooking, sprinkle 1/2 cup of shredded extra sharp cheddar cheese and continue baking (I didn’t add extra cheese for the pictures in this post).

Cool the cornbread and cut into squares.

Bon appetit!

 

 

Eat the Enemy: Update

Published on October 12, 2011 in Appetizer and Eat the Enemy. 0 Comments

So the Pats play pretty much every Sunday – did you know that? Perhaps I should have thought more about how this ‘Eat the Enemy’ challenge was going to fit into my already packed schedule ;) . Ok, new plan – I’ll give you a recap of the dishes I’ve made and suggestions for the upcoming games in the season. This way we can all share our results on Monday. Sound good?

Back in September (yikes), the Pats played the San Diego Chargers and came up winning right alongside my whipped guacamole and California fig jam crostinis. I had planned to add some prosciutto to those crostinis, but just couldn’t get it done (anyone that’s gone to the grocery store on a football Sunday and tried waiting in line at the deli knows what I’m talking about…) They were delicious regardless :) . The mix of the sweet fig jam and tangy Gorgonzola cheese is tasty and light.

Whipped Guacamole

Ingredients:

  • 2 ripe avocados, peeled and pits removed
  • 1 clove garlic, minced
  • 1 small bunch cilantro
  • Juice of 1 lime
  • S&P

Directions:

  1. Add all of the ingredients into a mini food processor (you might need to do this in batches), and blend until well combined.
  2. Serve with tortilla chips.

 

Fig Jam & Gorgonzola Crostini

Ingredients:

  • 1 French baguette, sliced into rounds
  • 1 jar California fig jam
  • Crumbled gorgonzola cheese

Directions:

  1. Pre-heat the oven to 350 degrees and place the baguette rounds on baking sheet sprayed with non-stick cooking spray.
  2. Toast the baguette rounds in the oven for 7 min or until lightly browned. Be careful not to burn!
  3. Once the rounds have cooled, spread on 1 ½ teaspoons fig jam and top with 1 teaspoon crumbled gorgonzola cheese.
  4. Put back into the oven for 5-10 min, or until the cheese is slightly melted.
  5. Cool and enjoy.

 

The last Sunday of September the Patriots faced off with the Buffalo Bills – the go-to dish? My Buffalo Chicken Cheese Dip of course. This time I halved the recipe, serving up the perfect amount for four people (and preventing the weekly food coma).

 

The first Sunday of October I took a ‘bye’ week from the Eat the Enemy Challenge and watched to great college friends get hitched :) . The wedding was beautiful and we had absolute blast at the reception. Congrats Jackie & JoJo – hope you’re enjoying Italy!

 

Last Sunday I ventured out to Whiskey Priest in Southie to watch the Pats defeat the Jets. My plan was to dish up some cheesecake or New York style pizza, but I just couldn’t pass up some drinks with two of my favorite people :) .

 

Now on to the rest of the season. Below are the game dates and opponents through the end of 2011. Feel free to take the suggestions for Eat the Enemy dishes, or share new ones in the comments.

  • 10/16 Dallas Cowboys – Pulled pork sandwiches; cornbread; chili
  • 10/30 Pittsburgh Steelers – Italian wedding soup
  • 11/6 New York Giants – Cheesecake (or cheesecake bites); soft pretzels
  • 11/13 New York Jets – Hot dogs (Nathan’s); black & white cookies
  • 11/21 (Monday) Kansas City Chiefs – BBQ
  • 11/27 Philadelphia Eagles – Philly cheesestakes
  • 12/4 Indianapolis Colts – Hoosier ‘Sugar’ Pie: http://www.foodnetwork.com/recipes/paula-deen/mae-dawsons-hoosier-sugar-cream-pie-recipe/index.html
  • 12/11 Washington Redskins – Apple bundt cake
  • 12/18 Denver Broncos – Cowboy cookies

I have plans to stay put on Sunday, so there just may be some Texas-style dishes here on Monday.

Bon appetit!

-Christina

Cuban Sandwiches

Published on September 13, 2011 in Eat the Enemy and Sandwich. 1 Comment

Ahh football season, you’re finally here.  Bring on the tailgate foods, (pumpkin) beers and Sunday Fundays.  I’ve been prepping all year; bookmarking recipes, researching teams (maybe a stretch…) and purchasing some sweet gear – I’m ready!  This year I’m implementing two new efforts into my Sunday food schedule: 1.) At least one healthy snack (similar to the Freshman 15, no one likes the Football 5) and 2.) Eat the Enemy.

Eat the Enemy will be a weekly ‘cannibalistic’ approach to Patriot competition.  For each match-up, I’ll make a dish that represents the opposing team and, quite obvious to the title, eat it :) .  Sadistic? Maybe.  Weird? Perhaps.  But delicious? Most definitely.  The challenge of crafting a new dish each week has been issued, and I’m not prepared to lose.

The Patriots’ season began with a big win over the Miami Dolphins…all thanks to my Cuban Sandwiches.  The lifestyle in Miami is heavily influenced by Cuban culture, so I knew these sandwiches would be the perfect start to my Eat the Enemy challenge – not to mention, they’re easy to put together and were a big hit.

I have ideas for the rest of the season match-ups, but if there’s something you think I should make, let me know in the comments.  I’ll be posting my plan for Sundays every Friday, with the full recipe the following Monday.  Cheers to good luck, good food and a winning ’11-’12 Patriots season!

Cuban Sandwiches

(makes 6)

Ingredients:

  • 6 small sub rolls, halved length-wise
  • 12 slices deli ham
  • 6 slices Swiss cheese
  • Yellow mustard
  • 6 dill pickle stackers (if you’re using pickle chips, you’ll need 4 per sandwich)

Directions:

  1. Preheat a grill pan to med-high heat (or a panini press if you have one).
  2. Spread 1 tb. yellow mustard on one side of the sub roll.
  3. Layer 1 slice Swiss cheese, dill pickle(s) and 2 slices of ham.  Top with the other roll half.
  4. Spray the grill pan with non-stick cooking spray.  Place the prepared sandwich on the grill pan and smoosh with the bottom of a frying pan or tinfoil-covered brick (very high tech, I know).  Grill for 3-4 minutes until grill mark form and the sandwich is lightly browned.  Flip sides and repeat.
  5. Serve warm and enjoy!

Bon appetit!

-Christina