Tag Archives: super bowl

Country sausage and chow-chow flatbread

So I think most of you know that I’m a Char-Broil blogger, representing the South. Yes, all of the South. So when I come up with recipes for them I want to represent, you know? I’m pretty proud of this one. It uses chow-chow! I figure at least three-fourths of the nation has never heard of chow-chow.

As usual, this recipe started out as a “blind hog and acorn” moment (as in “every blind hog finds an acorn now and again”). Over Christmas, Noah had friends over and I decided to make a pizza at the spur of the moment but I didn’t have any sauce. So I used some red pepper and onion relish I got as a present. Damn, it was good. So that launched me on a mission to find other unusual pizza toppings, which led me to chow-chow.

I call it a flatbread because that sounds more sophisticated, but who’s kidding who here. It’s a pizza in a different shape. Make it round if you want. For the locals, I buy my pizza dough at the Publix or Trader Joe’s, the sausage should be Tennessee Pride. The chow-chow is from the Kroger and I get the hot variety. I can report that this was a huge hit because I got exactly two pieces of it. I came home from work the next day and the rest of it was gone. Gone. If I were doing a Super Bowl party, which I’m not because my beloved Titans are all at their tropical vacation homes right now, this is what I’d make.

So, please and thank you, hop on over to the Char-Broil site and take a look-see. If you want to comment, please do it on the Char-Broil site. They might send me another grill.

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Filed under cheese, pizza, pork, snacks

Super Bowl: Best of the wurst

We are sausage people. We like every single kind of sausage there is – Southern -style sausage patties, Northern-style links and German-style wurst. It doesn’t matter. We just gobble it up.

So for this Super Bowl installment, a bratwurst sandwich is absolutely called for, don’t you think? Now, I actually had to do a little research about bratwurst. It’s a generic term that covers a multitude of sausages. The “wurst” just means sausage and the “brat” comes from old High German and means pure meat with no other filler. I’m all about that.  Some brats are made with pork and beef and some of them are made with pork and veal. The latter are termed “weisswurst.” Too much information? Yea, me too. Let’s just get on to the cooking.

Now, if you need a recipe to make brats, then you just really don’t need to be making this at all. It’s like telling you how to boil a hot dog. Ordinarily, I would do these on the grill, but it’s raining cats and dogs (wouldn’t that really hurt if it was true?) so I browned them in a frying pan. The weisswurst, or white brats, I got were from Boar’s Head, which is really the only wurst of any kind you should get, unless you have access to West Wind Farm. Did I mention that my new boyfriend (so long, Thomas Keller) is Ralph Cole, who is the organic farmer who raises my favorite sausage. Ralph has not told his wife, Kimberlie, about this yet so please be discreet.

But I digress. You just brown the sausage to give it a little extra flavor and then you butter a hoagie roll and get it nice and toasty under the broiler. Add some sauerkraut that you have nuked just slightly to take the chill off, some grilled onions and some spicy deli mustard and you have the perfect Superbowl snack.

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Filed under pork

Super Bowl: Reader favorites

You know how it is when you go to a church potluck and all the ladies bust out their best recipes? And funeral food? Nothing finer. Well, that’s how I feel when readers send in recipes for their favorite foods. And, in this case, all the recipes come from BBQ people, who most folks outside the BBQ community don’t know are usually superior cooks in all other genres as well.

On a Friday night at a competitive BBQ contest, you will eat better than if you’d gotten a gift certificate to Ruth Chris. You might have filet mignon with Bearnaise sauce. You might  have crab-stuffed shrimp. You might have lamb lollipops.

But this, of course, is about Super Bowl food and if you are eating lamb lollipops during the game you are a complete wimp. So, without further adieu, reader recipes.

This first one comes from John Verville, also known as RibDog on the BBQ circuit.  You have to love any kind of dip that involves the word “fried”. He got this recipe from Ina Garten.

Pan-Fried Onion Dip

Yield: 2 cups

2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise

Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.

Copyright, 1999, The Barefoot Contessa Cookbook, All rights reserved

NOTE: I, RibDog, serve this with either bagel chips or French baguette toasts.

This next one comes courtesy of my friend, Mary Ann Francis, who is part of the Chicks in Charge team along with Linda Gould, Roxanne Gould and myself. The recipe is from another friend, Chris Cappel, who himself is the head cook of the competition team, Dizzy Pig.

The recipe is for twice-baked potatoes, which I absolutely adore. I’m just linking to it so you will go to his website and buy some of his outstanding rub. I don’t get a percentage. I just  like the guy. Here it is. Now I will offer that I believe Chris made a serious error when he omitted fried bacon crumbles from the recipe. I’m just saying.

The last is a suggestion from my friend, Terrell, who keeps me honest when it comes to spreading the love of Southern food. And he’s absolutely right. How could I have omitted Rotel tomato and Velveeta dip! He did not include a recipe, because any fool who lives in the South already knows how to make Rotel tomato and Velveeta dip. But because this is, in part, an instructional blog, I will give you the recipe any Southerner knows by heart.

Rotel and Velveeta Dip

1 pound Velveeta

1 can Rotel diced tomatoes with chilies

Cut the Velveeta into cubes and add them to a crockpot on low heat along with the tomatoes. Heat until cheese is melted. Serve with tortilla chips.

By the way, if you really want to go whole hog, as it were, add a half pound of cooked crumbled sausage.

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Filed under dips, sides

Super Bowl: Pizza

Ya’ll, I am so excited. It’s Super Bowl week! I am madly in love with football, particularly college football. But after New Year’s Day, the absolute best day of the year because there’s the Rose Parade in the morning and then football all day long, my next favorite day is Super Bowl Sunday. I would love it if my Titans were playing, but it’s still all good.

I am torn this year about who to root for. I could go with the Colts because my beloved Peyton Manning from the University of Tennessee is the quarterback. But I could also go with the Saints because I am just in love with Louisiana in general and New Orleans in particular. And is Drew Brees not just a hunk? Hey, did you know that football players don’t wear underwear under their uniforms? I just thought that might bring a whole new dimension to the game for you.

But I digress. Super Bowl Sunday is also all about the food. And as I was watching The Bachelor On the Wings of Love last night, I just thought about doing a whole week of super Super Bowl food. By the way, I know you think less of me for watching The Bachelor, and I usually don’t, but this season they have some wacks as bachelorettes and that makes it so much more fun.

So, tonight it’s pizza. Yes, I know. You can just order it. But it’s so much better to make yourself and it’s so easy. My favorite combination in the whole world is caramelized onions, provolone and prosciutto so that’s what I’m going to tell you about. By the way, Terrell told me the other day he was not familiar with prosciutto. But you know what? I had that man at the grocery store in Georgia searching for Panettone to make French toast with so I am convinced he will be willing to find prosciutto. I just love Terrell.

But I digress again.

O.K. Here we go. You’ll need a pizza stone for this. Believe me, you will want to go to the trouble of getting one.


Caramelized Onion and Prosciutto Pizza

1 large sweet onion, such as Vidalia

2 tablespoons extra virgin olive oil

6 thin slices prosciutto

¾ pound sliced provolone cheese

1 teaspoon dried oregano

1 ball pizza dough

Flour

Cornmeal

Preheat oven to 500 degrees with the pizza stone on the lower third of the oven.

Heat a large sauté pan to medium heat. Add olive oil. Slice onion into rings and sauté until the onions turn a deep caramel color, about 20 minutes. If pan appears dry, add a little more oil.

Divide pizza dough in half. Flour work surface and roll out pizza dough to desired thinness. Transfer to a cutting board dusted with cornmeal. Sprinkle oregano on dough. Cover with slices of provolone cheese and prosciutto. Top with caramelized onions.

Sprinkle cornmeal on pizza stone. Transfer pizza to the oven and cook about 8 minutes, checking frequently.

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Filed under pizza, pork