Wednesday, October 19, 2011
Pepper-Onion Dip for the World Series
I adore baseball - anyone who knows me can vouch for this.
So even though I don't watch television (no "Dancing with the Stars", no "Mad Men," nothing), having access to t.v. is critical at this time of year. Having just moved into a place with no t.v. - either the physical entity or the service to provide the shows - I had to do something about this void.
I couldn't spend each afternoon or evening of the playoffs loitering in restaurants and bars just to watch the games. And I could hardly impose upon friends for a month's worth of watching all the various rounds, either. I had to act. I had to get a television and a satellite dish ... and so I did.
So I got to watch my Yankees lose in the first round, I'm sorry to say. But they lost to the Tigers, and I've lived in Michigan for more than 30 years, so that was absolutely okay. The success means more to Detroit. New Yorkers are complacent and - shall we politely say? - arrogant, expecting their team to simply take it all. (Not Mets fans, of course, but ...!)
The Tigers, unfortunately, didn't make it to the World Series, which begins tonight. But the game will still be on at my house, more than likely, even though I could not possibly care any less about the two teams that have earned the honors. It's baseball, and a long drought awaits me 'til Spring Training. And it's mandatory to enjoy snacks while watching, especially when none of my chosen teams are playing; there has to be some consolation!
So today I'm offering an all-purpose chip dip recipe, which is appropriate for any occasion. With its red, yellow and orange peppers, it's not only flavorful but it features beautiful seasonal colors, too - perfect for the Fall Classic!
1 tablespoon butter
1/4 cup finely diced red pepper
1/4 cup finely diced orange pepper
1/4 cup finely diced yellow pepper
1 small onion, finely diced
pinch of kosher salt
pinch of freshly ground black pepper
1 cup sour cream
1 tablespoon Dijon mustard
In a medium saucepan, melt the butter over medium heat. Add the peppers and onion; cook for 5 minutes. Lower heat to medium-low, add salt and pepper, and cook the vegetables for 10 more minutes, stirring occasionally, until they are softened and lightly caramelized.
In a medium bowl, stir together the sour cream and mustard. Stir in the vegetables, cover, and refrigerate overnight to let the flavors develop.
Makes 1-1/2 cups dip.
Ghosts of Postings Past and Present
- ► 2013 (89)
- ► 2012 (229)
- Hallowe'en Treats for the Grown-Ups
- Frugal Floozie Friday -- Great Plains Burger
- Indiana Cream Pie for the Purdue Game
- Hillary Clinton's Oatmeal Chocolate Chip Cookies
- Grandpuppy Treats
- Gorgonzola Polenta with Spicy Vegetables
- Frugal Floozie Friday -- Sabor Latino
- Raspberry Chocolate Chip Bread Pudding
- Pepper-Onion Dip for the World Series
- Cranberry Bran Muffins with Orange Marmalade Butte...
- The Grub Crawl
- Frugal Floozie Friday -- The Ugly Mug
- Greek Spinach Dip for the Michigan-Michigan State ...
- Harvest Stew
- Mini Peanut Butter Milkshakes
- Parmesan Puffs
- Frugal Floozie Friday -- Chicago Reds
- Italian Beef Sandwiches for the Northwestern Game
- Fluffernutter Cupcakes
- Brown Sugar Tea Cake with Moscato Glaze
- Kale and Peppers in Red Wine Sauce
- ▼ October (21)