Green & Gold grub: Some food ideas for your football parties

Green & Gold grub: Some food ideas for your football parties

Green & Gold grub: Some food ideas for your football parties

MILWAUKEE -- Sunday is game day -- what will you be grubbin'? If you're stumped for new ideas, Chef Alisa Malavenda has some recipes that your family and friends are sure to enjoy.

The 'Kick Off' Cocktail
Serves 10-12
1 C tequila
½ C grand mariner
3 C orange juice
3.5 C pineapple juice
¼ C fresh squeezed lime juice
lime wheels - smoked sea salt to rim the glasses

• Add all ingredients to a pitcher- Add ice.
• Run lime around the outside of a glass and dip in smoked sea salt.
• Pour, garnish with lime wheel and enjoy.

'Green and Gold' Warm Olive Mix

1 qt. green pitted olive mix
1 t fresh oregano
2 sprigs fresh thyme
½ t fennel seed
2 bay leaves
¼ C white wine vinegar
Drizzle of good olive oil
4 cloves of garlic , peeled and smashed
1 # Wisconsin yellow cheddar cheese curds

garnish - football crostini toasts - cut out football shaped bread - drizzle with olive oil and baked until crisp

• With the side of a knife, bruise (smash) the garlic to release the flavor, but leave whole.
• Mix all ingredients except cheese curds in a bowl. Place mixture in the middle of a large piece of foil and gather edges to seal and form a package with the foil.
• Bake in a 350 oven or grill for 10 minutes, just until the olives are warm and fragrant.
• Place Cheese curds in a serving bowl (you could also bread and deep fry the cheese curds)
• Open package and pour olive mixture on top of cheese and serve with football shaped crostini.

'Brat'cho Cheese and Bean Dip

2 brats, remove casing
½ C chopped onion
4 ounces local beer
2 cups cooked white beans (or 2 cans drained and rinsed cannellini beans)
4 oz can chopped green chilies, drained
¼ C pickled jalapeño
2 cloves garlic , rough chopped
½ pound, Wisconsin cheddar cheese, shredded
Pico de Gallo (recipe below)

Remove brats from casing and fry in a pan with a little olive oil, add onion and cook another minute. Deglaze with beer (drink the rest while making the dip)
While the brats and onions are cooking- Heat oven to 375. In a food processor add beans, green chiles, jalapeño, garlic and blend make a puree. Combine with the brat mixture- stir to blend. Spoon mixture into a greased casserole dish. Top with cheese and bake for 15-20 minutes until the cheese is melted. Top with pico de gallo and serve hot with tortilla chips.

Pico de Gallo

2 tomatoes , seeded and diced
¼ C parsley or cilantro
¼ C onion, finely chopped
½ jalapeno , finely diced
Juice from ½ lime, about 1.5 Tablespoons
Salt to taste
Mix all the ingredients in a bowl - Serve on top of warm 'brat' cho dip