Game-day eats: Grilled artichokes With Remoulade SaucePosted: Updated:
PHOENIX -- Diamondbacks third-base coach Matt Williams and his lovely wife, former 3TV anchor Erika Monroe Williams, shared some of their favorite game-day recipes.
Matt and Erika have been married from 9 years, and they love spending time together in the kitchen.
Grilled artichokes With Remoulade Sauce
2 large artichokes (or 4 small)
1 lemon sliced into wedges
1 cup Italian dressing (We make Good Seasons Italian dressing with olive oil and red wine vinegar
3/4 cup mayonnaise
1 1/2 teaspoons whole-grain mustard
2 teaspoons Dijon mustard
1 teaspoon red wine vinegar
1/4 teaspoon Tabasco sauce
2 1/2 teaspoons finely chopped capers
1 1/2 tablespoons finely chopped parsley
1 scallion (green onion), finely sliced
Salt and freshly ground black pepper to taste
Mix remoulade ingredients and set aside.
Wash artichokes and trim ends of leaves. Cut in half lengthwise and remove the center fuzzy choke. Squeeze lemon on cut parts to prevent browning, or place in lemon water if steaming later.
Place artichoke halves in steamer pot or boiling water for 15 to 20 minutes, or until artichoke heart is tender when poked with fork.
Marinate steamed artichokes in your favorite Italian dressing for at least 20 minutes.
Pre-heat outdoor grill for 5 to 10 minutes.
Grill marinaded artichoke halves for 5 minutes on each side, or until tips are well-browned.
Serve with lemon wedges and remoulade sauce (recipe below)
Homemade Cracker Jacks
1 cup raw yellow popcorn kernels
1/4 cup grapeseed oil
1 cup brown sugar
1 1/2 cups unsalted butter
1/2 teaspoon fine sea salt
3/4 cup light corn syrup
1 teaspoon vanilla extract
1/4 teaspoon baking soda
Preheat oven to 250 degrees F. Without using butter or salt, pop the popcorn. Grapeseed oil works the best.
In a medium pot, bring the brown sugar, butter, sea salt, and corn syrup to a boil for 3 minutes. Remove the mixture from heat. Add the vanilla and baking soda and mix well.
Pour the mixture over the popped popcorn. Using a rubber spatula, toss together so that all of the popcorn is coated. Be very careful as you work with hot sugar as it can produce severe burns.
Once the popcorn is coated, spread the mixture onto a baking sheet and bake for approximately 45 minutes, stirring every 15 minutes. Remove the mixture from the oven and allow to cool.
2 8-oz. packages cream cheese
1/2 yellow pepper, thinly sliced and chopped
2 large avocados (or 4 small), cut into small cubes
Pico de gallo (you can also purchase pre-made pico de gallo)
3 medium-large tomatoes chopped 1/2 white onion, finely chopped
1/4-1/2 finely chopped jalapeño
3/4 cup chopped cilantro (including stems)
1/2 teaspoon garlic powder
Salt/Cracked Pepper to taste
Whip room-temperature cream cheese with blender until soft. Fold in pico de gallo until blended. Fold in avocado and pepper until blended. Add salt and pepper to taste. Serve with corn chips.
Serves 8; can easily be cut in half to serve 4