Himself is a big, no, HUGE USC Football fan. USC is his alma mater. We have a USC vanity plate on each car, one being SC TROJN, causing one of my friends to ask me why I was promoting condoms. Great now I drive the condom mobile. I also find other drivers flashing me the peace sign. My husband grins and informs me that it is the Trojan “V” for victory sign. I can’t repeat what those UCLA, Longhorn, and Wazzo fans flash me. I don’t get all the hype as I went to a rinky dink college in PA and our biggest game was the Pretzel Bowl because there was a pretzel factory right down the street and it’s a Pennsylvania Dutch thing, I guess. So Himself has us doning our USC shirts, cheering for his favorite team of all time, and jumping around like crazy every time they score, which is a lot. They rarely lose and Himself has handled their eight defeats in the last eight years with grace.
SC was playing a big rival team last Saturday, Ohio State, and with tickets selling for $400 a piece we decided to sit this one out. But who’s to say we can’t have fun at home and given the right menu, everyone is happy. We wanted fun football food and I figured the best thing was a Make Your Own Nacho Bar. Everyone gets just what he or she likes.
I think the Queso was the biggest hit of the night besides Mark Sanchez. Maybe I should have called it Sanchez Queso. The flavor combination is fabulous. This recipe cooks up creamy, just don’t let it boil or it will separate. Try this in two weeks when USC plays…beats Oregon State.
I served the following on our Nacho Bar:
Mild Fresh Salsa- Trader Joe’s
Trader Joe’s Fire Roasted Tomato Salsa
Shredded Mexican Cheese Blend
Ground Beef/Sausage Combo- Cooked and drained
Sliced Black Olives
Trader Joe’s Roasted Corn- in the freezer section, cooked and drained
Trader Joe’s Guacamole
Holy Jalapeño Relish
Jalapeño Beer Queso
Jalapeño & Beer Queso
8 ounces jalapeño jack cheese, grated
8 ounces mild cheddar cheese, grated
2 T. all-purpose flour
1 cup good beer, I used a lager
1 tsp. mustard powder
In a large bowl, toss the cheeses with flour until coated. In a medium saucepan, heat beer on medium heat until just starting to simmer. Slowly add the cheeses in small handfuls at a time while whisking constantly. Lower heat to low and whisk in mustard powder. Mix well and transfer to a fondue pot or a bowl on a hot plate. Serves 6-8.
Note- I used fresh cheese in which I grated myself. I cannot tell you what packaged grated cheese will do.
What’s your favorite football food?
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