It's here: fall. The stores are beginning to carry Halloween decorations; food magazines are showing turkeys; still-sunny weather has a crispness in the air and, best of all, football season has arrived!
Almost as important as watching the games is the excuse to eat--snack food, junk food, hearty food and...well...favorite foods that can be enjoyed out-of-hand, without using a knife and fork and taking our eyes away from the game.
Here are links to several recipes for perfect football food, ranging from roasted and salty munchies to filling meals.
The muffaletta is a favorite of both Cajuns and their Creole city cousins. I always head to Central Grocery in New Orleans as soon as I get into town and purchase a muffaletta. (Well, sometimes I go across the street to Café du Monde first for coffee and a beignet...it's always a difficult decision where to begin my feasting in that wonderful City.) My Great-Uncle Adolphe put his own stamp on this sandwich, as he did on everything, and used pork from our Cajun farm instead of the traditional luncheon meats.
Most Americans eat a sandwich each day, as often as not because they are practical, portable, can be made ahead, keep fresh for hours, and are inexpensive to purchase. We don't really expect anything more surprising from our sandwiches than we do from our morning cereal. Yet, something as simple as caramelized onions can transform even a simple roast beef sandwich into something memorable.
The breast meat of a chicken is often used for chicken pies and other chicken dishes like chicken salad, leaving the legs for frying, taking on picnics during good weather, and for watching football games. No utensils are needed and the legs offer a lot of meat in a compact little cylinder, easy to pack or to eat without looking away from the game on television.
My Cajun family had a pecan orchard, and harvest time was always special. We would sit around the kitchen table for hours, shelling the nuts.
This shrimp dish has neither barbecue sauce nor is it barbecued. But that's the name of the traditional dish. It's loaded with butter and seasonings, and just made to dip lots of bread in!
This is a great-tasting dip served with tortilla chips and raw veggies for dipping. It may be served hot, warm, or at room temperature.
May be made several days ahead, and even frozen if desired (texture will suffer a bit from freezing and defrosting, but not much).