In the Kitchen

Super Bowl XLVII Fixin’s a Grillin’ & Chillin’

  • 02/03/2013

Super Bowl XLVII Fixin’s

Before the game between Ravens and the 49ers We’ll be Grillin’ & Chillin’

This year Scott decided he wanted steaks on the grill.  So in 35 degree weather we will be firing up our Traeger to grill a couple of New York Strip steaks, baked potatoes, peas with onions and mushrooms and cheese dip.  Last year I fixed Gladiator Meatballs but we just had them last week so steak wins today.

Also on the menu is Hot Caramelized Onion Dip with Bacon and Gruyere from Coastal Living

Photo: Jonny Valiant

2 t butter
1 t vegetable oil
2 Spanish onions, halved and thinly sliced
1/4 t sugar
1/4 t sea salt
1 T sherry vinegar
3 bacon strips
3/4 c shredded Gruyere cheese
1/2 c sour cream
1/2 c mayonnaise
1/4 t black pepper

1. Preheat the grill. Melt butter with oil in a large skillet over medium-high heat. Add onions, sugar, and salt; cook, stirring occasionally, 8 minutes or until onions soften and just begin to turn golden. Reduce heat to medium, and cook, stirring often, 20 minutes or until onions turn deep golden brown. Stir in vinegar, scraping bottom of skillet to deglaze pan. Cook, stirring often, until vinegar is reduced by half.
2. Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp. Drain on paper towels; finely crumble.
3. Combine cheese and next 3 ingredients in a medium bowl. Stir in onions and bacon. Transfer to a 2-cup baking dish.
4. Bake on grill 25 minutes or until mixture bubbles and top is lightly golden.

Off to enjoy our Super Bowl Fixin’s and then to watch the game.  My favorite team the New England Patriots aren’t in the Super Bowl this year so I will be cheering for the Baltimore Ravens.