It’s time for my Super Bowl party again (Go Niners!), and I’ve been going through the WFD appetizer index and planning my food for next weekend.
I’m looking at Pickled Snow Peas and Smoked Salmon Dip from my 2015 Super Bowl WFD, and Buffalo Chicken Dip from my 2019 Super Bowl WFD. Both those diaries have more great ideas in the comments too, I might try Catte Nappe’s Pepperoni Pizza Dip instead of the Buffalo Chicken. I need to get some kind of warmer for hot dips so I don’t have to keep reheating it.
Joan and I were talking about this a couple days ago and she suggested Little Smokies sausages with bacon and brown sugar. I thought “I just saw that someplace” — which was in ninkasi’s Party Food WFD.
Here are a couple of things that I’ve served before but haven’t diaried.
-—
Italian Stuffed Mushrooms
from BowlOfDelicious.com — makes 12
12 whole mushrooms about 2 inches in diameter (I used small portobello mushrooms)
1/4 cup extra-virgin olive oil divided
1/4 cup shallots finely diced (or onion)
2 cloves garlic minced
3 tablespoons fresh parsley finely chopped, plus more for garnish
1/2 cup breadcrumbs
1/4 cup parmesan cheese fresh grated, see notes
1/2 teaspoon dried oregano or 1 teaspoon finely chopped fresh
kosher salt to taste
black pepper to taste
-
Gently wipe off any excess dirt from the mushrooms with a clean kitchen or paper towel. Don’t wash them with water, as this will affect their texture.
-
Remove the stems from the mushrooms. Cut off and discard the tough ends. Finely chop the stems.
-
Heat a skillet (I used nonstick) over medium heat. Add 2 tablespoons olive oil.
-
Add the shallots, garlic, mushrooms, and parsley to the skillet with a pinch of salt. Cook until ingredients are softened, stirring occasionally, about 5-7 minutes.
-
In a medium bowl, mix the sautéed mushroom mixture with the breadcrumbs, parmesan cheese, oregano, and salt + pepper to taste.
-
Place the mushrooms in a baking dish. Stuff them with the mixture, pressing down to get as much in as possible. Use ALL the stuffing- some of it may not fit and fall off the sides, this is OK!
-
Drizzle the remaining two tablespoons olive oil on top of the stuffed mushrooms.
-
Cover the baking sheet with foil. (At this point, you can refrigerate the mushrooms for up to a day to be baked later.)
-
Bake at 375 degrees for 20 minutes. Remove foil and bake 10-15 more minutes, until mushrooms are golden and bubbling.
-
Serve hot or warm.
---—
Steak Croutons with Horseradish Cream
from a web site that doesn’t exist any more
beef filet mignon steak
baguette
sour cream or creme fraiche
horseradish
fresh thyme for garnish (optional)
Cut the baguette into 1/3” thick slices. Melt some butter with olive oil in heavy large skillet over medium-high heat. Add bread slices in batches and cook until golden, about 2 minutes per side. Transfer to cookie sheet.
Mix horseradish to taste into some sour cream or creme fraiche.
Season the steak(s) with salt and pepper and cook medium rare. Let rest a few minutes, then slice into pieces roughly the same size as the crouton. A 6-oz filet can be cut into 10-12 pieces the right size.
Put meat on bread and top with horseradish cream. Garnish with a small sprig of thyme.
---
I’m going out for Chinese food tonight. What’s for dinner at your place?
What’s for Dinner? is a Saturday evening get-together where friends share recipes, talk about good food and help others answer culinary questions.
We welcome you to our virtual table every Saturday evening 4:30 PT/7:30 ET. If you would like to write a post for an upcoming date just send a message to ninkasi23!