Recipes for the Big Game!

The big game is next Sunday. So, whether you are attending a tailgate party (socially distanced), or watching with your family, these recipes are sure to provide for winning refreshments!

If you have a favorite dish, that you would like to share, we would love to hear from you! Recipes, with photo (and a short story/history), if available, can be submitted to ads@thedrummer.com.

Charleston Cheese Dip 

Total: 25 min

Prep: 10 min

Cook: 15 min

Yield: 10 servings

1/2 c. mayonnaise

1 (8 oz.) pkg. cream cheese, softened

1 c. grated sharp Cheddar cheese

1/2 c. grated Monterey Jack cheese

2 green onions, finely chopped

1 dash cayenne pepper

8 butter crackers, crushed

Corn chips, crackers or bagel chips, for serving

8 slices bacon, cooked and crumbled

Preheat the oven to 350 degrees F.

In a medium bowl, mix the mayonnaise, cream cheese, Cheddar cheese, Monterey Jack cheese, green onions and cayenne pepper. Transfer the mixture to a shallow baking dish, such as a 9-inch pie pan. Top the mixture with the cracker crumbs and bake until heated through, about 15 minutes.

Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, crackers or bagel chips.

Southwest Quesadilla with Cilantro-Lime Sour Cream

Total: 30 min

Prep: 15 min

Cook: 15 min

Yield: 16 wedges

2 T. olive oil, plus extra for griddle

1 small red bell pepper, diced

1/2 red onion, diced

3/4 c. corn kernels, (about 1 ear)

2 tsp. red pepper flakes

1 tsp. ground cumin

Salt & freshly ground black pepper

1/2 c. freshly chopped cilantro leaves

4 (10”) “burrito size” flour tortillas

1 (16 oz.) can refried black beans

1 c. grated Pepper Jack cheese

Lime-Cilantro Sour Cream:

1/2 c. sour cream

1/4 c. freshly chopped cilantro leaves

1/2 lime, juiced

Pinch salt

In a large skillet, heat oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes. Transfer to a bowl and add the cilantro. Preheat a long, 2-burner cast iron griddle, or a large saute pan over medium heat. Lay 2 tortillas on a work surface and spread each evenly with refried black beans. Place tortillas, bean side up, on the griddle (begin with 1 if using a saute pan). Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese. Cover with another tortilla coated with refried black beans and cook until cheese melts, about 4 minutes. Flip quesadillas to toast the other side. Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with Lime-Cilantro Sour Cream.

Lime-Cilantro Sour Cream: In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed. Yield: 1/2 cup.

Beer-Braised Meatballs

Makes 20 meatballs

1 lb. ground beef

1/2 c. seasoned dry bread crumbs

1/2 c. grated Parmesan cheese

2 eggs, lightly beaten

1/3 c. finely chopped onion

2 cloves garlic, minced

Salt and black pepper

1 bottle (12 oz.) light-colored beer, such as a lager

1-1/2 c. tomato sauce

1 c. ketchup

2 T. tomato paste

1/2 c. packed brown sugar

Preheat the oven to 400 F. Line broiler pan with foil; spray rack with nonstick cooking spray.

Combine beef, bread crumbs, cheese, eggs, onion, garlic, salt, and pepper in large bowl; stir to blend. Shape mixture into 1-inch balls. Place meatballs on prepared rack. Bake 10 minutes or until browned.

Bring beer, tomato sauce, ketchup, tomato paste, and brown sugar to a boil in a Dutch oven. Add meatballs and reduce heat to medium-low. Cover; simmer for 20 to 30 minutes or until meatballs are cooked through, stirring occasionally.

Mexican Meatball Subs

Total: 35 min

Prep: 20 min

Cook: 15 min

Yield: 4 servings

1 lb. meatloaf mix (ground beef, pork and veal)

1/4 c. finely crushed tortilla chips

1 lg. egg, beaten

1/4 c. chopped fresh cilantro, plus 3 sprigs

1/4 c. finely chopped scallions, plus more for garnish, opt.

3 cloves garlic; 1 minced, 2 smashed

3 tsp. ancho chili powder

2 tsp. ground cumin

Kosher salt

1 T. extra-virgin olive oil

2 c. canned fire-roasted diced tomatoes

4 crusty sub rolls, halved & split open

Diced avocado & crumbled Mexican cheese, for garnish, opt.

Preheat the oven to 350. Mix the meat, tortilla chips, egg, chopped cilantro, 1/4 cup scallions, minced garlic, 1 teaspoon chili power, 1 teaspoon cumin, and salt to taste in a bowl. Roll into 16 small meatballs.

Heat the olive oil in a nonstick skillet over medium heat. Add the meatballs and lightly brown, turning as needed, about 5 minutes. Add the smashed garlic and the remaining 2 teaspoons chili powder and 1 teaspoon cumin; cook for 1 to 2 minutes. Add the tomatoes, cilantro sprigs and 1-1/2 cups water and season with salt. Bring to a simmer, then cover, reduce the heat to low and cook until the sauce thickens and the meatballs are tender, about 15 minutes.

About 5 minutes before the meatballs are done, toast the rolls in the oven. Place 2 roll halves in each of 4 shallow bowls and top with 4 meatballs. Drizzle with sauce, then pour the remaining sauce into the bowls. Top with avocado, cheese and/or scallions, if desired.

Chili con Carne

Total: 3 hr 35 min

Prep: 20 min

Cook: 3 hr 15 min

Yield: 8 servings

2-1/2 lbs. beef chuck, cut into 1” cubes

2-1/2 lbs. pork shoulder, cut into 1” cubes

1 T. kosher salt plus more to taste

Freshly ground black pepper

1/3 to 1/2 c. olive oil

2 lg. Spanish onions, chopped

10 lg. cloves garlic, minced

1/4 c. New Mexico red chile powder

2 T. ancho chile powder

1 T. ground cumin

2 tsp. oregano, crushed (preferably Mexican)

6 c. beef or chicken broth, homemade or low-sodium canned (see note)

2 (15.5 oz.) cans pinto beans, drained and rinsed

Serving suggestions: White rice, sour cream, chopped cilantro (fresh coriander), shredded cheddar, minced fresh or pickled jalapeno peppers

Pat the meat dry with a paper towel and season with the salt and pepper. Heat 2 tablespoons of the oil in a large stew pot or Dutch oven over medium-high heat. Sear the meat, in small batches, until well browned, adding more oil to the pan if needed. Transfer meat to a bowl and reserve.

Discard all but 2 tablespoons of the oil from the pan. Saute the onions over medium heat for 10 minutes, scraping up the browned bits with a wooden spoon from the bottom of the pan. Add the garlic and saute for 2 minutes more. Stir in the chili powders, cumin, and oregano and cook for 2 minutes. Whisk in 5 cups of the stock. Add the meat and any accumulated juices to the pot. Bring to a gentle simmer. Season the chili with salt and pepper to taste, and stew the meat with a cover slightly ajar until almost tender, about 3 hours.

In a food processor or blender puree half of the beans with the remaining stock. Add the bean mixture to the chili along with the whole beans. Simmer for 1 hour more or until the meat is tender. Season with salt and pepper to taste and serve with rice and selections of condiments, like sour cream, chopped cilantro, shredded cheddar, minced fresh or sliced pickled jalapenos.

Cook’s Note: Try to avoid using canned beef broth because it can give the chili an unpleasant tinny taste. The chili tastes best if made a day ahead, refrigerated, and reheated.

Chocolate, Chocolate-Chip Cookies

Total: 2 hr 35 min

Prep: 20 min

Inactive: 2 hr

Cook: 15 min

Yield: 24 cookies

1-1/4 c. all-purpose flour

1 tsp. baking powder

1/2 tsp. fine salt

1/4 tsp. baking soda

1/4 tsp. ground cloves

8 T. (1 stick) unsalted butter

6 oz. bittersweet chocolate, finely chopped

2 lg. whole eggs

1 lg. egg yolk

1 c. firmly packed light brown sugar

2 tsp. pure vanilla extract

6 oz. semisweet chocolate chips

6 oz. white chocolate chips

Whisk the flour, baking powder, salt, baking soda, and cloves together in a medium bowl. Melt the butter in a saucepan over medium heat. Remove pan from the heat, and add the bittersweet chocolate, set aside until melted.

Whisk the eggs, yolk, brown sugar, and vanilla together in a medium bowl then slowly whisk in melted chocolatemixture. Stir in the flour mixture to make a loose dough. Don’t over work the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours.

Preheat oven to 350 degrees F.

Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1-1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake until outside is crackly, but the center is still moist, about 13 to 15 minutes. Cool on a rack.

Quote of the Week:

“Watch your thoughts, for they will become actions. Watch your actions, for they’ll become...habits. Watch your habits for they will forge your character. Watch your character, for it will make your destiny.”

~ Margaret Thatcher