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.