Big Blue Potato Skins - 1 bag petite blue potatoes (I found them at one of the larger, more well-stocked grocery stores in my area.) 1 bag shredded cheese (cheddar, mexican, nacho blend)olive oilsalt & pepper
*Preheat oven to 425 degrees.*Rinse potatoes well and place in pot, cover up to an inch above potatoes with cold water and a pinch of salt.*Boil until fork tender, about 15 minutes.*Drain potatoes, cut in half and place on a baking sheet lined with foil.*Drizzle with olive oil and sprinkle with salt and pepper.*Roast potatoes until crispy. You'll have to touch them because they are already dark so you won't see them change color. About another 15-20 minutes.*Top each potato half with a pinch of cheese and return to oven on broil for 2 minutes until cheese is bubbly.*Serve with sour cream & chives.
Bacon and Big Blue Grilled Cheese
1 baguette, slicedGorgonzola (or another type of blue cheese)Pancetta1 anjou pear, rinsed well and sliced thin
*Cook pancetta in a large skillet until crisp. Let drain on a paper towel lined plate. Do NOT discard drippings*Grill bread in same pan as pancetta drippings turning to brown on both sides. If you start to run out of drippings, use a spread on each side of the bread to help it grill.*Return half the pieces of bread to the pan and top with a small bit of gorgonzola, keep pan on low until cheese begins to melt.*Top remain halves of bread with a slice of cooked pancetta and a slice of pear. Once cheese has melted top off your sandwiches!
Away Game Crostini(Because these are white and red)
2 red bell peppers, roasted and sliced1 medium yellow onion, sliced3 garlic cloves, diced1 c. water1 tsp. tomato pasteolive oilbalsamic vinegarsalt & peppergoat cheese1 baguette sliced 3 tbs. sugar
*Put a small amount of oil in a saute pan and place over medium heat.*Caramelize onions in pan until soft and turning brown.*Add garlic and cook just until fragrant.*Add in red peppers, tomato paste and water. Stir to combine.*Allow to simmer over medium-low heat until liquid is absorbed.*In the meantime lay out bread slices on a baking sheet lined with foil and pre-heat the broiler.*Top each slice with a portion of goat cheese.*Once pepper mixture has cooked down, season with salt and pepper and a splash of vinegar - allow to sit off heat for 10 minutes so the flavors can meld.*Top each piece of bread with a forkful of peppers and onions and sprinkle with sugar.*Broil for 3-4 minutes, rotating half-way through until sugar is caramelized. *Serve warm.
End Zone Zabaglione(zabaglione is an Italian custard-like dessert)
6 egg yolks1/3 c. sugarscant 1/2 c. Gran Manier (you could also use Marsala wine for a different flavor profile)1 tsp. lemon zest1 tsp. cinnamon1 tsp. orange extract (use vanilla extract if you change the liquor flavor)1 c. heavy cream2 tbs. sugarpinch cream of tartarFresh blueberries and raspberries
*Create a double boiler out of a small sauce pan, filled with an inch of water, set over medium heat and bring to a simmer. Make sure to use a metal/heat proof bowl for your ingredients.*Beat yolks and sugar together until pale and fluffy.*Add in Gran Manier, lemon zest, cinnamon and extract. Beat until smooth.*Place bowl over simmering water and continue to beat for about 4 minutes or until mixture become thick. Do not allow bottom of bowl to touch the water and check to make sure the water does not begin to boil.*Remove from heat and continue beating for an additional 2 minutes while custard cools. *In a separate bowl with clean beaters, mix heavy cream, sugar and cream of tartar. Beat until fluffy.*Fold half of the whipped cream into the custard mixture. Pour mixture into 4 individual serving bowls. Top with remaining whipped cream and fresh berries.