Super Sliders, Wings, and Bowls of Dip

This weekend’s the Super … excuse to eat wings, sliders, and Bowls of dip. Super, big Bowls of dip. Because of football, and because wings, sliders, and dip are among our favorite foods. It’s big game weekend, and big flavors are necessary.

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 Let’s start with sliders. So easy, and with so many ways to top them.

Bacon and Blue – any blue cheese – we have Point Reyes and Ludwig Farmstead Creamery’s triple creme Vermillion River Blue with locally-made Salume Beddu bacon. Garnish with Missouri Wild Edibles’ new Norton mustard, made with red wine from Chaumette Winery.

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Double Pepper Jack – melt local Marcoot Jersey Creamery Habanero Jack over your burger and garnish with diced Scrumptious Farms Beaver Dam Peppers for extra kick. Balance it out with some sweetness from Scrumptious Farms Fruity Catsup.

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Martha’s Pimento Cheeseburger – Put a big dollop of Martha’s Pimento Cheese on your slider.

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Mushroom SwissKenny’s Farmhouse Swiss melted with Ozark Forest Dried Woodland Mushroom Medley that have been rehydrated, then sauted in butter.

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American Classic – Marcoot’s Tipsy Cheddar, Scrumptious Foods’ Smoky Catsup, and sliced Brinery Dilly Dally pickles.

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Need some poultry for your party? We’ve got ten big hot wing recipes at Larder and Cupboard that use some of our favorite products. Here’s a sample:

Verde Hot Wings

3 pounds chicken wings, separated

1 stick butter, melted

1 bottle Mission Taco Joint Super Spicy Serrano Hot Sauce

1  cup Scrumptious Foods Beaver Dam Peppers, finely chopped

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  1. Preheat oven to 425 degrees.
  2. In a saucepan, combine butter and hot sauce and heat. Dip raw wings in the sauce.

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Place on a foil-lined baking sheet and bake 45 minutes or until cooked through and crispy.

3. Plate. Top with peppers.

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Our friends gave these wings, which start slow and heat to a lingering light burn, a big thumbs up.

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That’s Beckie Miller-Jacobs, owner of Serendipity Homemade Ice Cream.

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And that’s Mike Emerson of Pappy’s Smokehouse fame. When he likes your wings, you’re doing something right.

If you have wings, you’ve got to have blue cheese dip, right? We’re going to up your blue cheese dip game with award-winning Point Reyes Blue Cheese, Quince & Apple Shallot Confit with Red Wine, a handful of bacon, and very, very little work

 

Blue Cheese Dip with Shallots and Bacon

Makes 2 cups

1 16-ounce jar mayonnaise

1 cup sour cream or creme fraiche

4 ounces blue cheese, crumbled

1 jar Quince & Apple Shallot Confit with Red Wine

1 fresh shallot, minced and divided

4 strips bacon, cooked and crumbled

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1. Whisk together mayo and sour cream. Add blue cheese, confit, and half of the raw shallot, stirring until well-mixed.

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  1. Place in serving bowl. Top with bacon and shallots.

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Congratulations! You just won game day! Stop by Larder and Cupboard on Friday and Saturday for samples and more recipes.