Ahh, the Super Bowl....a football game totally in a class by itself. Having grown up in The 'Burgh, I am a Steelers fan and this time last year, was in my element. I was still out with Mom and Dad and we rounded up every Pittsburgh-y treat we could find...kielbasa, pierogis, Heinz catsup, Iron City beer and of course, Klondlike ice cream bars, both smooth and crispy. Dad pulled out his treasured "Terrible Towels", we each donned a Steelers knit cap and we each had armchairs ready to second guess the quarterback before Monday morning. (I don't quite get football and so, what the heck, I shouted mainly "Go get 'em's!") We ate and howled and waved our towels over every move the Steelers made, in between stuffing our faces, of course. It was great fun, a glorious victory and the perfect last Super Bowl for my dad. When he passed away three weeks later, I think he was still "in the moment". The Terrible Towels and Steelers caps were out in full view when I got back up there.
Well, that was last year. This year, the Steelers were not on their game and hopefully, the Saints are marching (well, passing and kicking) towards victory. Food and fun will flow all day and night on Sunday. Crawfish, gumbo, red beans and rice, cornbread, pralines. Win or lose the Super Bowl, New Orleans food is totally in a class by itself! A friend sent this dip recipe to me and it looks like it has a nice, spicy little kick to it...a perfect way to stuff my game face this Super Bowl! Go Saints!
Who Dat Roasted Pepper and Feta Dip
4 whole roasted red bell peppers (either roast yourself and peel or buy the jarred ones and drain)
2 cups crumbled feta cheese * see note below
4 large garlic cloves, peeled
1 teaspoon fresh lemon juice
1/8 to 1/4 teaspoon cayenne
Sea salt (maybe)
Put peeled garlic cloves in a blender and pulse to mince. Add whole peppers (drained well if jarred and peeled if you have roasted them yourself. Put roasted peppers in a brown bag while they are hot, hot, hot and they will peel easier). Pulse until the peppers and garlic are a smooth paste. Add feta cheese, lemon juice and 1/8 teaspoon cayenne. Taste and add either more lemon juice or more cayenne or both. Taste also for saltiness. Feta is a salty cheese and you may not need to add any. Pulse until smooth and place in fridge. Serve with pita chips or lots and lots of beautiful veggies. Makes 3 cups.
* I love French goats milk feta or locally made if you can find it. It is way less salty and because of that, blends flavors rather than dominates them. By all means, use your favorite feta and add sea salt to taste. I also prefer to blanch broccoli rather than serve it raw.