Southern Hospitality: Super Bowl Party

Just a few more days until Super Bowl 2013! I've got to say, it is truly bittersweet considering how close our beloved Falcons came—Atlanta playing in New Orleans for the NFL championship would have been pretty epic. But the show must go on. Never one to shy away from a game day celebration, I've rounded up a little entertaining inspiration to get everyone in the spirit. When it comes to a good Super Bowl party, I am all about keeping it classic (read: classy). No plastic turf table cloths or football-shaped cheese balls here, y'all. When it comes to decor, simple is always best.

• Send out a cute invitation and print a matching menu to let guests know what's cookin'. (Paperless Post is my favorite way to customize virtual paper goods.)

• Flowers should be one color please, and do not feel the need to match them with the participating teams' colors. (Trust me, maroon and gold buds never looked good anywhere.) Yellow or white roses would look nice.

• For serving food, buffet-style is always best for a football party since it allows guests to serve themselves at their leisure. Set up a side table topped with a simple white runner. Add bowls, mugs, cutlery, and rolled cotton napkins. (Don't forget about the fixin's!) Chili, soups, and stews look great served in the very Dutch oven they were cooked in.

• Set the bar up in another area, with a galvanized bucket packed with ice and a variety of craft beer. (Place a shower liner underneath a tablecloth to prevent water damage.) Make a big batch of the signature cocktail ahead of time and keep it in a pitcher on the bar. Arrange appropriate glassware, garnishes, and cocktail napkins nearby (along with plenty of ice) to keep it foolproof.

With the surge of food blogs these days, it seems that everyone is always trying to one up each other in the "ultimate" recipe department. Call me crazy, but sometimes (most of the time) I just think it's best to stick with the classics. Take the Super Bowl for instance. No one, and I mean no one, has ever complained about a tasty dip, strong margaritas, and a warm bowl of chili. ( A tray of fudgy brownies never hurt, either.)

• Agave Margaritas - Agave syrup in a margarita is not exactly a revelation, but it does makes for a tasty twist on the classic. These from Bon Appetit should fit the bill.

• Ultimate Seven Layer Dip - A friend brought a double batch of this Cook's Illustrated dip to our SEC Championship party, and it was the biggest hit of the night. (Trust me, it's a far cry from the open-and-dump recipes of yesteryear.) I think it would be impressive served in individual glass dishes if you were so inclined.

• Pork and Green Chile Stew - Walt's Aunt Becky made us a batch of green chile stew for Christmas and it was one of the best things I have ever eaten. Until I swindle the exact recipe out of her, this one by Emeril looks pretty similar. (Bonus points that it's make-ahead!) Walt and I added white rice, which I think is a very welcome addition.

• Brownies with Peanut Butter Frosting - A pastry chef I used to work with introduced me to brownies topped with whipped peanut butter frosting. My life has never been the same, and yours won't either.

Image sources: Board one: Paperless Post, Blooms by the Box, Camille Styles, Today's Nest Board two: Two Tart, Food & Wine, Real Mom Kitchen, Little Red House

Recipe: Cowboy Corn Dip

Hey y'all, I've got a story up today at The Southern Coterie, all about the fabulous Emerald Coast along the Gulf of Mexico! I'm headed to Rosemary Beach for my bachelorette party next week, so it seemed like the perfect time to reflect. Give it a read, and check out my recipe for Cowboy corn dip (a family beach favorite) below:

Cowboy Corn Dip
Yields: 2 cups

For some reason, my family tends to lower our food standards when at the beach; it's the one time of year when the grocery cart becomes filled with all sorts of "junk"—cheap white bread, American cheese, gummy snacks, s'mores supplies, and sodas all become fair game!

Every day at lunchtime we drag ourselves away from the water just long enough to devour a ham sandwich and wash it down with an ice cold glass of Coke (or Corona). There’s always an appetizer on hand for snacking, too. Chips & salsa are no-brainers, but this corn dip is a Dozier family favorite. It’s quick, delicious, and just trashy enough to belong on the Redneck Riviera.

2 (7 ounce) cans Mexicorn, drained
4 ounces pepper jack cheese, grated
4 ounces sharp cheddar cheese, grated
4 ounces cream cheese, at room temperature
1 (4 ounce) can green chiles, drained
1 - 2 jalapenos, seeded and minced (or jalapeno relish, to taste)
1/2 cup sour cream
1/2 cup mayonnaise
Salt and cayenne pepper, to taste

Combine all of the ingredients in a large bowl and mix until combined. (I use my stand mixer fitted with the beater blade.) Refrigerate for a minimum of four hours but preferably overnight to let flavors blend. Taste before serving and adjust seasonings if desired. Serve with Fritos corn or tortilla chips.

Kitchen note: This recipe is open to plenty of variation. Use fresh corn and red bell peppers if you prefer. I always have a jar of Wickles Sub Relish on hand and find it works perfectly for spicing up any dip, not to mention it’s much easier than dicing a jalapeno. Also, this recipe tastes best when you grate the cheese yourself—the waxy packaged shredded cheese just can’t compare.

Recipe: Spicy Italian Sandwiches

Happy football kickoff weekend! T minus two days! Walt and I are celebrating the season with a very ambitious schedule: first we will head to Athens to watch Georgia play Buffalo, and then we'll jet back to Atlanta to watch the Auburn versus Clemson Tigers. (Do you think we're the first couple in the history of football to watch both our teams' season openers live in one day? I surely hope so.) I'm exhausted just thinking about it! Oh the things we do for love.

For the special occasion, I've made some delicious spicy Italian sandwiches to take to the main event(s). These are guaranteed to satiate the appetites of even the "biggest" fans, and are just as good at the end of the game as they are fresh from the oven. The only thing that could make these tailgating sandwiches even better is an iced cold beer—I can't think of a more enjoyable way to put out the heat.

I'll have lots more tailgate recipes coming all season long, starting tomorrow with a round up of some of Dixie Caviar's greatest hits. Stay tuned, and go SEC!!!!

(UPDATE: I do not ever recommend attending two football games in one day. Let's just say I spent the Marta train home in tears of exhaustion, much to the annoyance of my fellow passengers. I stayed in pajamas and lived of Papa John's for the rest of the week.)

Spicy Italian Sandwich-2

SPICY ITALIAN SANDWICHES
Yields: 6-8 sandwiches

Spicy Italian sandwiches are my go-to at any sub shop: my current favorite is from Newk's Cafe, a Southern chain in my neighborhood, which inspired this recipe. The Wickles Hoagie & Sub Relish is what really takes this sandwich from ordinary to extraordinary; it is available at most Southern grocers and online.

For the sandwiches
1 loaf ciabatta bread
6 ounces thinly sliced pepperoni
6 ounces thinly sliced Genoa salami
6 ounces thinly sliced sopressata (or other cold cut like mortadella or coppa)
12 slices provolone cheese
Hot hoagie relish, to taste (I use Wickles)
Good quality Italian dressing, to taste
Spicy mayonnaise (recipe below)

For the spicy mayonnaise
1/2 cup mayonnaise
1 1/2 teaspoons Dijon mustard
1/2 teaspoon horseradish sauce (add more for additional heat)

Split the ciabatta loaf in half using a serrated knife. Spread the spicy mayonnaise over the bottom half of bread. *Layer half of the pepperoni, followed by half the salami, sopressata, and provolone (I use stacks of two slices when layering the meats). Continue with the remaining pepperoni, salami, and sopressata, finishing with another layer of provolone. Slather the cheese with pepper relish. Spread a generous amount of Italian dressing over the top layer of bread and place bread on sandwich.

Preheat the oven to 450 degrees. Wrap the loaf tightly in foil and place in a large roasting pan. Place a heavy oven proof item over the sandwich to weigh it down (I used my Le Creuset dutch oven inside of a cast iron skillet) and set aside for 30 minutes to two hours. Put the wrapped loaf (in the pan) into the oven, along with the weighted object, and cook until loaf is warmed through and cheese is melted, about 15-25 minutes. Slice crosswise into individual sandwiches, then in half again. Serve warm or at room temperature. (If taking to a tailgate, reform a loaf with the individual slices and wrap in foil until ready to serve.)

Spicy Italian Sandwich-1-3

*Optional: if you've got the time, heat a cast iron skillet over medium heat and warm the meats briefly to pull some of the flavors out, just a couple for seconds per side.

Recipe: "Best Dip Ever" ( a.k.a. Heath Bar Toffee Dip)

I'm sorry. I really really am. I know I shouldn't be giving you things like this. There's nothing classy about it. Nothing nutritional. And for that, I apologize. But I have a funny feeling you'll forgive me. You must make this for the Super Bowl if nothing else. It's the one day of the year where you can get away with eating anything.

"BEST DIP EVER" (also known as Heath Bar Toffee Dip)
Source: Neighbor Mike

1 (8 ounce) package cream cheese at room temperature
1/2 cup packed dark brown sugar (or to taste)
1/2 cup white sugar
1/2 teaspoon pure vanilla extract
1 cup Heath toffee bits

With a stand or hand mixer, blend together cream cheese, brown sugar, white sugar, and vanilla until smooth. Stir in toffee bits. Serve with sliced apples and graham crackers.