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October 18, 2013

Palermo's Game Day Spread

Here at Palermo's we adore football season, and the soirées that surround that beloved pig skinned sport.  Our Pizzaiolos prepared their favorite accouterments to pair with several Palermo’s products, including Pizzeria Supreme Pizza, Primo Thin Garden Pizza, Primo Thin Fajita, and Flatbread Pepperoni & Roasted Garlic.  Palermo’s Pizza wants to make throwing your next football party easier, so we’ve included some recipes below! Enjoy!

Palermos Game Day

Dax's Nuetral Zone Nachos

1 1/2 lb ground beef. 

8 cups tortilla chips

5 cups Monteray Jack cheese, shredded

1 ea  jalapeños, large sliced

2 cups pico di gallo

1 tbsp chopped fresh cilantro

Brown beef in skillet, season with salt set aside. Layer ingredients on serving platter, starting with tortilla chips, beef, cheese, pico di gallo. Garnish with fresh chopped pico di gallo.  Serves 8.

 

Sandy’s Touchdown Taco Salad

8 oz cream cheese, softened

2 cups sour cream

1 ½ tbsps taco seasoning (recipe below)

1/4 head iceberg lettuce - rinsed, dried, and shredded

1 cup shredded colby jack cheese

3 chopped tomatoes

2 oz black olives, drained

Taco seasoning

1 tbsp chili powder

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp crushed red pepper flakes

1/4 tsp dried oregano

1/2 tsp paprika

1 1/2 tsp ground cumin

1 tsp sea salt

Store remainder in airtight container for 6 months.

Mix cream cheese, sour cream, and taco seasoning. Layer on serving platter, starting with spread of taco seasoned mixture, lettuce, tomatoes, cheese, black olives. Serves 8.

 

Sam's Chain Crew Chili

2 lbs ground beef

1 lb ground pork

2 onions, chopped

6  cloves garlic, minced 

2 tbsp chili powder 

2 tbsp  dried oregano

1 tsp chili powder

2 tsp salt 

7 ½ cups stewed tomatoes

3 cups tomato sauce

1 cup tomato paste  

1 can kidney beans, drained

1 bottle MKE BREWING CO. Booyah beer

2 tbsp butter

Ground beef and pork, drain, season with salt, chili powder, oregano, and chili powder, and set aside. In a large stock pot, over medium to high heat, add butter. Once melted, add onions and garlic, allow to sweat. Add in meat mixture, stewed tomato, sauce, paste, and beer. Let cook down for 2 hours. Add kidney beans, cook for 1 additional hour. Sour cream, scallions, and colby jack cheese to garnish. Serves 8.

 

Andrea’s Spread Offense  “Spin/choke” Dip

10 oz chopped spinach

14 oz  chopped artichoke hearts

2 cups parmesan cheese

2 cup mayonnaise

2/3 cup sour cream

2 teaspoons garlic, minced

Preheat oven to 375°F. Mix together all ingredients. Bake for 20-30 minutes. Serve immediately with slices of toasted garlic bread.

 

Dax's Guard Guacamole 

3 avocados 

1/2 lime 

1/2 teaspoon kosher salt

1/2 medium onion, diced

1/2 jalapeño pepper, minced

1 Roma tomato, small dice

1 tablespoon chopped cilantro

1 clove garlic, small, minced

In a large bowl, mash toss together avocado, lime, salt. Fold in the onions, tomatoes, jalapeño, cilantro, and garlic. Serves 4. 

 

Zak’s Block' EM Bufffalo Dip

3 Chicken breasts, cooked and shredded

¾ bottle of Frank’s Red Hot Buffalo Wing Sauce

2 blocks of cream cheese, softened

1 cup mozzarella

½ cup cheddar cheese

¼ cup ranch dressing

¼ Cup blue cheese dressing

Preheat oven to 375°F. Mix all ingredients together Bake for 20-30 minutes, stirring every 5-8 minutes. Remove when bubbling and cheese is melted. Serve with chips and celery sticks

 

Dax's Punt Return Pico di Gallo 

3 cups Roma tomatoes, small diced

1/2 cup red onion, small diced

1 ea  poblano pepper, small dice

1ea jalapeños, minced

1 clove garlic, large. minced

½ea  lime, juice

2 tablespoons cilantro, rough chopped

1 TBS  salt, kosher

Combine all ingredients in large bowl. Serves 8. 

 

Lacey's Goal Line Garlic Knots

Dough:

3/4 cup warm water (105°F-115°F)

1 package (2 teaspoons) of active dry yeast (check the expiration date on the package)

1 3/4 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)

1 Tbsp olive oil

1 teaspoon salt

1 teaspoon sugar

Garlic-Butter Coating:

5 Tbsp unsalted butter

4 cloves garlic, minced

1/4 cup parsley, minced

1 teaspoon salt

Sprinkle the yeast on top of the warm water and let it sit for 5 minutes. Stir to combine and let sit for another 5-10 minutes, until it begins to froth a bit. In a large bowl, whisk together the flour, salt and sugar. Make a well in the center of the flour and pour in the olive oil, then the yeast-water mixture. Mix this together to form a soft dough and knead for 5-10 minutes. Shape the dough into a ball and lightly coat with olive oil. Put it in a large bowl, top the bowl with plastic wrap and set it at room temperature to rise. When the dough has doubled in size, anywhere from 90 minutes to several hours, cut it in half. Set out a large baking sheet and line it with a silpat or parchment paper. Take one half of the dough and cut it in half. Working with one piece at a time, flatten into a rough rectangle about 5 inches long 1/2 inch thick. Using a sharp knife, slice the dough into strips of about 1 inch wide by 5 inches long. Cut these strips in half. Take one piece and work it into a snake, then tie it in a knot. The dough will be sticky along the cut edges, so dust these with flour before you tie the knot. Set each knot down on the baking sheet and repeat with the remaining dough. Remember that the dough will rise, so leave some space between each knot.Once all the knots are tied, paint them with a little olive oil. Loosely cover them with plastic wrap and let them rise again until doubled in size, anywhere from 90 minutes to three hours or so. Toward the end of this rising period, preheat the oven to 400°. Uncover the knots and bake in the oven 12-15 minutes, or until nicely browned on top. Meanwhile, melt the butter in a small pot and cook the garlic gently in it just long enough to take off that raw garlic edge, about 1-2 minutes over medium-low heat. Add the salt and parsley and stir to combine. Turn off the heat. When the knots are done, take out of the oven and let cool for 5 minutes. Paint with the garlic-butter-parsley mixture and serve. These are best warm, but are good at room temperature, too.

 


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