Or, for any day!
Well, of COURSE he still gets into the kitchen in the winter! A guy has to eat, doesn’t he? Chef John’s getting ready for a Super Bowl get together and putting a few savory things together for friends. They need extra good vittles this year to cushion the blow of this not-yet forgotten (sadly) non-Patriots game.
Here’s one of his recipes, for us to try. Nothing at home is quite like what we enjoy for three meals a day at Migis, but it’s fun to try!
SHRIMP AND SPINACH DIP
1/4 cup butter
3/4 cup diced onion
2 TBS finely chopped garlic
1 1/2 tsp salt OR chicken, vegetable or shrimp base
1/2 tsp ground black pepper
1/4 tsp nutmeg
Melt butter in sauté pan, add onion and garlic and sauté 10 minutes over medium high heat. Keep it moving so it doesn’t burn! Turn down to medium heat and add seasonings and cook 5 minutes longer. Turn off heat and hold.
12 oz. cream cheese
8 oz. ricotta cheese
16 oz. shredded Monterey Jack
1/2 to 3/4 bag fresh spinach, rough chopped. (about 1 1/2 cups)
1 12-14 oz. can artichoke hearts, drained and rough chopped
1 lb. cooked rough chopped shrimp
In a KitchenAid type mixer, using the flat paddle, mix cream cheese, ricotta, half the jack and the onion mixture. Blend on medium speed 3-5 minutes, scraping sides now and then.
Add the spinach, artichokes and shrimp and mix on low 3-5 minutes. Add more jack cheese as needed, to reach consistency of stiff mashed potatoes.
Turn mixture into an ovenproof crock and bake at 350 about 30-40 minutes (depending on the crock) until bubbly and golden brown on top. Serve immediately with favorite crackers.