Seattle vs New England - Food for the big game!

 

Tune into WZZM 13 on Tuesday, January 27, 2015 at 9am and I'll be cooking my game day dishes.

 

Here's the link:

 

Video of Gina's game day food

 

It'll be my Seattle Salami & Pesto Sandwiches VS my New England Cheesy Crab & Corn Dip for Super Bowl XLIX

 

SEATTLE SALAMI & PESTO SANDWICHES

 

INGREDIENTS

 1 loaf focaccia bread (I used asiago parmesan focaccia- approximately 1-1.25 pounds)

Pesto:

2 cups fresh basil leaves
2 garlic cloves
1/2 cup olive oil
1/2 cup grated parmesan
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder

1 pound Salumi, assorted thinly sliced Italian cured meats (I use a variety including salami, capicola, mortadella, prosciutto, pancetta and sopressata) Feel free to use whatever deli meat that you like.

1/2 pound sliced cheese (I used horseradish cheddar and Colby, but feel free to use your favorite)

PREPARATION

Cut the focaccia bread in half horizontally.

Add the pesto ingredients to a food processor and process until well blended. Spread a thin layer of the pesto to the cut sides of the focaccia bread. Next, add the meat layer to the focaccia bottom and then add the cheese slices. Put the top on and cut into small slices. Arrange on a platter and serve.

 Note: If you use pancetta, please make sure that you cook it thoroughly (like you would bacon). All the other meats I mentioned can be used on the sandwich without heating.

New England Cheesy Crab & Corn Dip

 

 



NEW ENGLAND CHEESY CRAB AND CORN DIP

                                                          

INGREDIENTS

1 – 8 ounce cream cheese, softened

1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup grated parmesan
3/4 cup shredded cheddar cheese
3/4 cup shredded mozzarella cheese
12 ounces sweet corn
1 cup lump crab, picked over for shells and pulled into bite size pieces
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dill weed
1/4 teaspoon paprika
1 teaspoon celery salt
1/2 teaspoon pepper
2 scallions, thinly sliced
2 tablespoons chopped pimentos

Topping-

1/2 sleeve Ritz crackers, crushed (I used the Ritz garlic and butter crackers)

PREPARATION

Pre-heat oven to 350 degrees.

Add all of the ingredients together to a large bowl and mix until thoroughly combined. Spray a casserole dish with non-stick cooking spray, then add the dip. Sprinkle the dip with the crushed crackers and bake at 350 degrees for 35-45 minutes. Serve with crusty French bread, crackers or chips. Enoy!