This month’s Pickett’s Pearls is dedicated to the Steckel/Pickett family and the Tennessee Titans! And oh yeah, all my friends and family who are Alabama fans and cheering for the Titan’s Derrick Henry (#22) who is presently the best running back in the NFL!
My husband’s family is fully invested in The NFL and especially the Titans! Our brother-in-law, Les Steckel, coached for numerous NFL teams (including the Titans) and sports two Super Bowl rings! His son, Luke Steckel, (our nephew) is presently an offensive coach with the Titans. This Sunday they take on the Chiefs in the AFC conference championship.
So where does Pickett’s Pearls come in? Well with all this football watching we need some awesome appetizers. I have had a request to repost Margy Coleman’s Artichoke Dip. I’m also reposting our Burrata Cheese Appetizer and a variation of our friend Chef Jen’s Guacamole! These three have been Pickett’s Pearls most popular appetizers!
Here’s what you’ll need for Margy’s unbelievable Artichoke Dip:
2 cans of artichoke hearts
1/2 cup of mayonnaise
2/3 cup of shredded parmesan
1 cup of shredded mozzarella
First, drain two cans of artichoke hearts, put them in a mixing bowl and use kitchen scissors to cut them into bite sized pieces. Then, stir in a 1/2 cup of mayo. (Margy only uses "Best Foods". She is a mayonnaise snob:)
You then add 2/3 cup of parmesan cheese and--now for the ingredient that makes all the difference---mix in a cup of mozzarella cheese! After you've mixed everything together, put it in a shallow baking dish. You then throw it in the oven at 375° for 40 to 45 minutes or until golden brown on top. Serve with small crackers (it’s very rich) and everyone will worship you!
Here's what you'll need for this Bella Burrata:
A fresh baguette
Two balls of burrata cheese. (They are like regular fresh mozzarella, but the balls are a combo of fresh mozzarella and cream.)
Small (multi-colored) grape tomatoes
Seedless Greek (mediterranean) olives
Step 1. Slice the baguette into very thin slices (about 1/2 inch) and toast them in an oven at about 450 for about 5 minutes till they are very slightly browned. Set slices aside.
Step 2. Cover the center of a serving platter with olive oil and garlic salt.
Step 3. Very, very carefully cut each ball of Burrata in half using a sawing motion. (Making 4 halves.)
Step 4. Next place the bottom of each half into the olive oil in the center of the serving platter. Next pour more olive oil on top of the burrata and sprinkle generously with the garlic salt and a few cranks of coarse pepper.
Step 5. Slice the tomatoes and olives longwise and form any design that you want. Serve with the toasted baguette slices. Unbelievably dee-lish!
Here's what you'll need for this Glorious Guac: (The secret is its simplicity!)
3 medium sized, ripe avocados (or the equivalent)
1 Tablespoon of lime
1/2 teaspoon of garlic salt
(Opt. ) My secret ingredient: 1/2 teaspoon of ranch dressing
Scoop the avocados into a mixing bowl. Using a fork mash the avocado, making sure that you leave lots of chunks! Next lightly mix in lime, garlic salt (and ranch.) Sample the guacamole with chips, so you know if it needs a bit more lime or garlic salt. Serve with tortilla chips. (Serves 4-6 depending how hungry people are:)
Meet Our Little Henry.
This precious Cavapoo is new to our family this week! His name was lifted from a list of historical British royalty our daughter Carly gave us (and insisted we draw from). As it happens, this little prince, Henry, shares the last name of the above mentioned NFL rushing leader Derrick Henry for the Titans, so expectations are high for this little guy. I made this jersey in time for Henry to cheer on the Titans this Sunday. We think it will help the effort.
