Feeding the football frenzy
Blitzing 
BEAN DIP
Serves 12
INGREDIENTS
1 (16-ounce) can white (navy) beans, drained
5 slices of bacon fried crisp and crumbled
1/2 cup chopped sweet onion, divided
1/2 cup Monterey Jack cheese
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 small garlic cloves, divided
1 (15-ounce) can black beans, drained
1 (5-ounce) can chopped green chilies, drained
1/4 teaspoon ground cumin
2 tablespoons sour cream
1/2 cup shredded sharp cheddar cheese
1/4 cup sliced green onion tops
DIRECTIONS
Combine the white beans, 1/4 cup chopped onion, Monterey Jack cheese, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1 garlic clove in a food processor; process until smooth. Stir in the bacon. Spoon white bean mixture into a bowl on one side; set aside.
Combine the black beans, 1/4 cup chopped onion, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 garlic clove, chilies, and cumin in a food processor; process until smooth. Spoon black bean mixture into the other side of the bowl containing white bean mixture.
Sprinkle cheddar cheese and green onions between the two bean dips. Serve with your favorite chips.
Chocolate
PEANUT BUTTER PIE
Serves 8
INGREDIENTS
Pie shell
6-1/2 ounces chocolate wafers
1 tablespoon sugar
5 ounces unsalted butter, room temperature, divided
Filling
1-1/2 cup creamy peanut butter
3/4 cup powdered sugar
1 teaspoon vanilla extract
2 ounces good quality bittersweet chocolate, chopped
1/4 cup plus 1 tablespoon heavy cream
DIRECTIONS
Preheat the oven to 350. In the bowl of a food processor, combine the wafers and 1 tablespoon sugar. Process until the wafers are fine crumbs. Melt 3 ounces of the butter and drizzle into the crumb mixture. Pulse to combine. Press this mixture into the bottom, up the sides and just over the lip of a 9-inch metal pie pan. Place in the oven on the middle rack and bake for 10 minutes. Remove from the oven and cool completely.
After the crust has cooled, place the peanut butter and remaining 2 ounces of butter into the bowl of the food processor. Process for 1 minute.
Add the powdered sugar and vanilla and process for another 1-1/2 to 2 minutes or until smooth. Carefully spread the mixture into the pie shell and return to the oven to bake for 10 minutes. Remove from the oven and allow to cool.
Place the heavy cream into a heat-proof bowl and microwave on high just until simmering, approximately 30 seconds. Remove the cream from the microwave and add the chocolate. Make sure the chocolate is completely submersed in the cream. Allow to sit for 2 minutes. Gently whisk until the chocolate is melted and combined with the cream, approximately 2 to 3 minutes.
Spread the chocolate mixture over the pie and chill in the refrigerator for 1-1/2 hours before serving.
Grilled Tri-Tip
SANDWICHES
Serves 8
INGREDIENTS
1/4 cup jalapeño jelly
1 teaspoon water
1 tablespoon smoked paprika
1-1/2 teaspoons salt
1 teaspoon sugar
1 teaspoon brown sugar
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 pounds tri-tip roast beef Cooking spray
1/4 cup blue cheese dressing
1/4 cup sweet hickory smoke barbecue sauce
8 hamburger buns or Kaiser rolls
DIRECTIONS
Prepare grill to medium-high heat.
Combine jelly and water and set aside. Combine paprika and next six ingredients; rub evenly over tri-tip. Place beef on grill rack coated with cooking spray; cover and grill 24 minutes, roll pork 1/4 turn every 6 minutes. Brush beef with jelly mixture. Grill an additional 5 minutes or until probe thermometer registers 155. Place beef on a cutting surface. Lightly cover with foil; let stand 10 to 15 minutes. Thinly slice beef very thin on the bias. Combine dressing and barbecue sauce. Serve beef and sauce mixture with buns.
Shopping L i s t
1 sweet onion
2 garlic cloves
9 green onions
2 pounds tri-tip roast
1 (16-ounce) can white (navy) beans
1 (15-ounce) can black beans
1 (5-ounce) can chopped green chilies
2 sticks unsalted butter
1 pint heavy cream
Monterey Jack cheese
Sharp cheddar cheese
8 ounce sour cream
Blue cheese dressing
Hickory smoke barbecue sauce
Jalapeño jelly
Sugar
Brown sugar
Powdered sugar
6-1/2 ounces chocolate wafers
Creamy peanut butter
Vanilla extract
Good quality bittersweet chocolate
8 hamburger buns or Kaiser rolls
Smoked paprika
Chili powder
Ground cumin
Salt
Black pepper
Cooking spray
Chef John Strand of Accents – Personal Chef Services specializes in elegant in-home dinners and weekly meal services, “making your home your favorite place to eat.” He can be reached via email from his website at www.accentspcs.com.
