GAME DAY NACHOS

#1 JERK PORK: Rub 1 lb. pork tenderloin with 1/4 cup jerk seasoning; grill, then chop. Top tortilla chips with the pork, 1 cup diced fresh pineapple and 3 cups shredded pepper jack. Bake, then top with fresh jalapenos, cilantro and lime juice.

#2 GREEK: Top 4 cups pita chips with 1 cup each hummus, diced cucumber, tomatoes and feta, 1/4 cup each chopped red onion and kalamata olives, some tzatziki sauce and oregano. (No bake).

#3 VEGGIE: Top tortilla chips with sauteed sliced bell pepper, zucchini, mushrooms, red onion and corn, and 3 cups shredded Jack cheese. Bake, then top with salsa verde and sour cream.

#4 MEXICAN CORN: Cook 4 cups corn with 1 teaspoon each cumin and cayenne in a skillet for 5 or 6 minutes. Stir in 1/2 cup mayonnaise and a squirt of lime juice. Top tortilla chips with 3 cups queso fresco and the corn. Bake, then top with sour cream, avocado and cilantro.

#5 CHEESESTEAK: Top cheese-flavored tortilla chips with 2 cups each sliced roast beef and caramelized onions, and 3 cups jarred nacho cheese sauce. Bake, then top with hot sauce and pickled Italian peppers.

#6 SPINACH ARTICHOKE: Cook 2 garlic cloves in butter. Add 2 cups chopped spinach, 1/3 cup cream, 1 cup grated Parmesan and a dash of Worcestershire sauce, fresh lemon juice, salt and pepper. Cook until wilted; stir in 1 cup canned artichoke hearts. Spoon over chips; sprinkle with mozzarella and bake.

#7 FRIED CHICKEN: Heat 2 cups chicken gravy with a small can of green chiles. Top tortilla chips with 3 cups each fried chicken and shredded cheddar. Bake, then top with the gravy and scallions.

#8 MARGARITA SHRIMP: Marinate 1/2 lb. shrimp in margarita mix with a dash of cayenne; grill. Top lime-flavored tortilla chips with the grilled shrimp. Top with 1 cup each of shredded white cheddar and muenster cheeses. Top with avocado and lime juice.

#9 WILD MUSHROOM: Cook 5 cups wild mushrooms in butter. Add 1 chopped garlic clove, 1 tablespoon each chopped chives and parsley, 1/4 cup each white wine and heavy cream, salt and pepper; simmer until reduced. Spoon over multigrain chips and sprinkle with gruyere, then bake.

#10 COBB: Top tortilla chips with 2 cups shredded cooked chicken and 1/2 cup crumbled cooked bacon, then bake 2 minutes. Top with lettuce, tomato, scallions, avocado, bleu cheese and ranch dressing.

GAME DAY DIPS

GAME DAY DIPS
Adapted from http://www.foodnetwork.com/food-network-magazine/

 #1 Fondue...Rub a small pot with garlic; add 1 cup white wine and simmer. Whisk in 1 tablespoon cornstarch mixed with a splash of cognac, then 1/4 lb. each of Emmentaler and Gruyere cheese; add salt, pepper and nutmeg. Serve hot with apples and bread.

#2 DEVILED DIP...Puree 8 hard-boiled eggs with 1/4 cup mayonnaise, 1 tablespoon mustard, 1 chopped pickle, a dash of hot sauce and paprika, salt and pepper to taste.

#3 PIMIENT0-CHEESE DIP...Mix 1/2 lb. each grated cheddar and pepper jack, 1/4 cup each mayo and sour cream and 2 tablespoons diced pimientos. Season with hot sauce and onion and garlic powders.

 ‎#4 CLAM DIP...Puree 2 cans clams with 8 oz. cream cheese, a handful of parsley, 1/2 cup each cottage cheese and mayo, 1/2 chopped onion, 2 tablespoons clam juice and 1/2 teaspoon celery salt, Add the zest and juice of 1 lemon and salt and pepper.

#5 SLOW COOKER SPINACH DIP...Mix 1 cup grated smoked mozzarella, 1/2 cup grated Parmesan, 8 oz. cream cheese, 1 minced garlic clove, 1 box drained thawed frozen spinach, 1 jar artichoke hearts, and salt and pepper in a slow cooker. Cover and cook on high 2 hours. Serve with some nice crackers, pretzels or crusty bread...

#6 GREEN CHUTNEY...Puree 1 inch fresh ginger, 3 chopped scallions, 1 cup each mint and cilantro, 1/2 cup plain yogurt, 1 chopped jalapeno and a nice splash of lime juice. Add salt to taste, thin with a lil water. Serve with naan.

‎#7 CARAMELIZED ONION DIP...Mix together 2 cups each of sweet onion, mayonnaise and grated Swiss cheese. Place in casserole dish and cook for 30 minutes at 350 degrees. Best stuff ever!!! Serve with chips and crackers.

 ‎#8 TOMATILLO SALSA...Broil 20 husked tomatillos, 1 sliced onion and 4 unpeeled garlic cloves until charred. Peel the garlic and puree with the tomatillos, onion, 1 chipolte in adobo sauce, 2 tablespoons cilantro and a healthy pinch each of sugar and salt. Serve with blue corn chips.

 ‎#9 QUESO DIP...Saute 3 tablespoons minced onion in oil. Add one 4 oz. can green chiles, 2 tablespoons flour, 1/3 cup beer, 1/4 lb. each grated cheddar and muenster and a handful of chopped cilantro, cook until the cheese melts, then broil until bubbly.

 ‎#10 HORSERADISH DIP...Mix 1 lb. grated cheddar, 1 grated apple and 1/4 cup each mayo, sour cream, horseradish and beer. Add 1 teaspoon each Dijon mustard and Worcestershire sauce. Season with onion and garlic powders. Nice with veggies.

ORIENTAL SPICED WINGS

This is my very favorite wing recipe. It is also a make-ahead dish which will keep you ahead of the game and out of the kitchen. It is as savory as savory gets and will have your taste buds dancing to a bootleg boogie.

3 lbs. chicken wings
1 (8oz.) can pineapple tidbits, undrained
1/2 cup crunchy peanut butter
1/4 cup chopped green onions
1 cup white wine Worcestershire sauce
1/2 cup honey
1/2 cup soy sauce
1/4 cup orange juice
1 tablespoon minced garlic
1 tablespoon grated orange rind
1 teaspoon hot sauce

Place chicken in a 13X9 baking dish.
Combine pineapple through hot sauce in a blender, process until smooth. Pour 2 1/2 cups of the mixture over the chicken. Cover and chill chicken and remaining pineapple mixture for 8 hours.
Cover and bake at 350 degrees for 1 hour, basting often with reserved pineapple mixture.
Garnish with toasted sesame seeds and green onion fans.
6 to 8 servings

SATAN'S WINGS

WARNING~HIGH HEAT......these wings come with a warning! You like your wings hot...you came to the right place. Put on a large bib and have at it...if you dare.

2 lbs. chicken wings
1/2 cup flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
oil for frying

Split chicken wings at joints; discard tips. Combine dry ingredients in a baggie; shake to mix. Place 3 or 4 pieces of chicken in baggie and shake to coat. Repeat with remaining chicken.
Heat 1-inch oil in a large skillet to 325 degrees; add chicken, and fry 20 minutes or until golden brown, turning only once. Drain on paper towels. Serve with the following sauce:

1 tablespoon red pepper flakes
2 tablespoons fresh lemon juice
2 tablespoons hot sauce
1/4 cup spicy ketchup
2 tablespoons apple cider vinegar
1/8 teaspoon salt
1 stick butter, melted

Place red pepper flakes in blender; blend on high speed 30 seconds. Add remaining ingredients, except butter; blend 30 more seconds. Blend on low speed, adding butter in a slow, steady stream. Blend on high speed until thick.
Yield: 1 cup

CULINARY TIP OF THE DAY #11

When cooking pasta , the pasta water should taste like Sea water. Always add the salt after the water comes to a boil. Use up to a couple of tablespoons of sea salt, tasting as you go until you can taste the salt.

SHRIMP SAUCE

A family member shared this recipe with me many years ago and I make it whenever we are having Oriental food of any kind. It is relatively comparable to the Shrimp Sauce that is served in Chinese and Japanese restaurants.

1 stick butter-melted
1 pint Kraft's real mayonnaise
1 pint Miracle Whip
3 tablespoons rice wine vinegar
2 tablespoons sugar
8 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon crushed garlic

Combine all ingredients adding water as you stir to your desired consistency.

CRISPY BACON & CHEESE POTATO SKINS

I prefer my potato skins to be crispy on the outside and simply delicious on the inside.  Rubbing them with olive oil prior to baking them gets the crispy part set in motion. After scooping out the flesh I turn up the oven heat, rub inside and out with canola oil and cook again on each side. The crisper to me, the better!

6 medium russet baking potatoes
olive oil & canola oil
Sea salt
Freshly ground pepper
6 slices of bacon
1 cup extra-sharp cheddar cheese
sour cream and/or Ranch dressing

Scrub potatoes clean, rub with olive oil, bake in 400 degree oven for 1 hour, or until cooked through.
Fry out the bacon while the potatoes are cooking. Drain on a paper towel, cool and crumble.
Remove potatoes from oven and allow to cool enough to handle. Cut in half horizontally and scoop out flesh from the insides, reserving for another use (potato cakes maybe). Leave 1/4-inch of potatoes on the skin.
Increase oven temperature to 450 degrees. Rub potato skins inside and out with canola oil, sprinkle with the sea salt. Place on a broiler pan and cook 10 minutes on one side and then turn them over and cook 10 more minutes. Remove from oven and let cool enough to handle.
Arrange skins skin-side down on pan. Grind the fresh pepper over them and then top with the cheese and bacon. return to oven and broil for a couple of minutes until cheese is bubbly. Serve with sour cream and/or Ranch dressing for dipping.
Serves 4 to 6

ADDITIONAL TOPPINGS: Bleu cheese & spinach; green onions; sun-dried tomatoes; pimiento cheese; brown sugar-soy sauce-ginger and garlic; apricot preserves and spicy mustard; sausage & Jack cheese with peppers; chicken-pineapple and soy sauce. The possibilities are virtually endless.