Tag: Justin Fox Burks

Super Bowl 50 looms, and we’re determined to clear our schedules and dive into the craziness with just about every other American. We couldn’t tell you we know exactly who’s playing, but we’ll definitely be planning what to bring for the snacks. From our cookbook, The Southern Vegetarian, we’re psyched to make the Hoppin’ John Black-Eyed Pea Butter, and we have some help rounding out the dips and spreads table from two friends and fellow cooks who have recommended a couple of recipes they’ll be using on Super Bowl Sunday.

Cookbook author, food stylist, and restaurant consultant Jennifer Chandler offers up a Tex-Mex Corn Dip, which she deems “cheesy, warm, super flavorful, and delicious with Fritos — my favorite chip!” This one is in regular rotation for game day. “When having guests over, I want to spend time with them — not have them in another room while I’m in the kitchen,” she says. “And when it comes to the Super Bowl, I don’t want to miss any play, so nibbles and dips that can be made in advance are my tried-and-true go-to’s. This can be assembled the night before or in the morning and then popped in the oven just before your guests arrive.”

Jennifer Chandler

Chandler confides, “I actually had this Tex-Mex Corn Dip for the first time at a Super Bowl party hosted by my friend Jenny Vergos. Folks at your next party will be asking you for the recipe just like I asked Jenny.”

Whitney Miller, cookbook author and winner of MasterChef season one, suggests a Southern favorite with an inventive twist: Spicy Pimento Cheese with Crispy Green Tomatoes. She lightens up the dish with yogurt and spices it up with Sriracha, everyone’s favorite Asian hot sauce.

Her recipe came about when she decided to add heat to counteract the sweetness of homemade pimento cheese. “Everyone seems to love pimento cheese, whether it’s their first experience trying it or if they have eaten it all their lives,” Miller says. “It always makes me feel good when people rave over mine. What I love about serving it over the crispy green tomato corncakes is that the cheese is ooey-gooey and melty. This is a one-bite appetizer that will keep your Super Bowl guests coming back for more.”

This weekend, some may say they’re in it for the game, some for the halftime, some for the commercials, but we know the truth: We’re all just here for the food! So head to the store and load up on black-eyed peas, cheese, corn, and pimientos in order to make some amazing appetizers that might just turn out to be more memorable than the game.

Hoppin’ John Bean Butter

1 tablespoon olive oil

2 large garlic cloves (smashed)

1/2 teaspoon coriander

1/4 teaspoon cumin

1 1/2 cups prepared black-eyed peas (or 1 can drained)

1/2 teaspoon Tabasco sauce

juice of 1/2 lemon (about 1 teaspoon)

1 tablespoon tahini or peanut butter

1/2 teaspoon hickory-smoked sea salt

1/4 teaspoon cracked black pepper

In a medium pan over medium-low heat, add the olive oil, garlic, coriander, and cumin. Cook for about five minutes or until the garlic has softened. Add the contents of the pan to the work bowl of your food processor along with the black-eyed peas, Tabasco, lemon juice, tahini, hickory-smoked sea salt, and cracked black pepper. Blend until smooth. Serve with toasted baguette or pita chips. (Makes 1 1/2 cups.)

From The Southern Vegetarian Cookbook by Amy Lawrence & Justin Fox Burks

Tex-Mex Corn Dip

Tex-Mex Corn Dip

1 cup sour cream

1 cup mayonnaise

1 teaspoon garlic powder

3 cups corn kernels, thawed if using frozen

1 jar (4-ounce) diced pimientos, drained

1 can (4-ounce) chopped green chillies

3 cups shredded sharp cheddar cheese

Kosher salt and freshly ground black pepper

Preheat the oven to 350 degrees. In a large mixing bowl, stir together the sour cream, mayonnaise, and garlic powder. Add the corn, pimientos, green chillies, and cheddar cheese. Stir until well-combined. Season with salt and pepper to taste. Place the mixture in a two-quart baking dish. Bake until golden brown and bubbly, about 30 minutes. Serve warm with Fritos Scoops or your favorite tortilla chips. For a spicier dip, add a 1/4 cup diced jalapeños; this dip can be assembled one day in advance. Store covered in the refrigerator until ready to bake. (Serves six.)

From The Southern Pantry Cookbook by Jennifer Chandler

Spicy Pimento Cheese with Crispy Green Tomato Corncakes

Spicy Pimento Cheese

2 ounces cream cheese, softened

1 1/2 tablespoons plain Greek yogurt

1 1/2 tablespoons mayonnaise

1 teaspoon Sriracha hot chili sauce

1 1/2 cups shredded sharp cheddar cheese

1 1/2 cups shredded colby jack cheese

3/4 teaspoon cracked black pepper

Fine sea salt

1 tablespoon chopped pimientos

Combine the cream cheese, yogurt, mayonnaise, and chili sauce in a medium bowl until smooth. Add the cheddar cheese, colby jack cheese, and pepper to the bowl. Stir to combine. Season the cheese mixture with salt, to taste. Fold in the pimientos. Use immediately, or store in the refrigerator for up to one week. (Makes two cups.)

Pimento Cheese and Corncakes

Crispy Green Tomato Corncakes

4 medium, firm green tomatoes

1 cup self-rising cornmeal

1/2 cup fat-free milk

1 large egg

2 tablespoons canola oil, plus more for greasing

Preheat the oven to 450 degrees. Dice the green tomatoes, and place in a bowl. In another bowl, mix together the cornmeal, milk, egg, and oil until smooth. Pour about 1⁄ 4 teaspoon of canola oil in the cups of two 12-cup muffin pans. Place the pans in the oven for three minutes. Remove the pans from the oven and immediately spoon 1⁄2 tablespoon of the cornmeal mixture into each cup. Top the cornmeal mixture with 1 tablespoon of diced green tomatoes. Bake for nine minutes. Remove the pans from the oven, and using a butter knife, flip the corncakes over. Return the pans to the oven, and bake an additional four minutes or until the corncakes are browned.

Remove the pans from the oven, and spoon one teaspoon of the Spicy Pimento Cheese on top of each corncake. Set the oven to broil, place the pans on top rack of the oven, and broil the corncakes until the cheese begins to melt. Remove from the oven and transfer the corncakes to a serving platter. Repeat the process with the additional cornmeal batter and diced tomatoes. (Makes about 32 corncakes.)

From Whitney Miller’s New Southern Table