UCLA v Stanford

September 24, 2016

UCLA v Stanford

AXE the Tree!

Appetizers - Tim and Penny

Bacon Cream Cheese Bites

Ingredients

• 1 loaf White Bread, crusts cut off
• 1 (12-ounce) tub reduced fat cream cheese spread
• 1/2 cup chopped fresh chives
• 1 pound bacon (regular thickness)

Instructions

1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Set aside.
2. Spread a thin layer of cream cheese on each slice of bread. Sprinkle 1/2 teaspoon of chives on top of cream cheese. Starting at one end, roll each slice of bread into a tight cylinder. Wrap a slice of bacon around each cylinder, spiraling to cover the whole piece of bread. Cut each cylinder in half. (I use my kitchen shears.)
3. Place on baking sheet and bake until crispy and bacon is cooked through, about 20-30 minutes. Serve warm.

White Bean Dip with Pita Chips 

(Giada De Laurentiis)

12 appetizer servings

8 Pita breads, split horizontally in half

4 tablespoons plus 2/3 cup olive oil

2 teaspoon dried oregano

1 ½ teaspoons salt, plus more to taste

1 ¼ teaspoons freshly ground black pepper, plus more to taste

2 (15 – ounce) can cannelloni beans, drained and rinsed

½ cup (loosely packed) fresh flat-leaf parsley leaves (Italian parsley)

4 tablespoons fresh lemon juice (from about one lemon)

2 garlic clove

Preheat the oven to 400 degrees F.  Cut each pita half into 8 wedges.  Arrange the pita wedges evenly over a large baking sheet.  Brush the pita wedges with 2 tablespoons of the oil, then sprinkle with the oregano and 1 teaspoon each of the salt and pepper.  Bake for 8 minutes, then turn the pita wedges over and bake until they are crisp and golden, about 8 minutes longer.

Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic and the remaining ½ teaspoon of salt and ¼ teaspoon of pepper.  Pulse on and off until the mixture is coarsely chopped.  With the machine running, gradually min in the remaining 2/3 cup of oil until the mixture is creamy.  Season the puree with more salt and pepper to taste.  Transfer the puree to a small bowl and serve the pita toasts warm or at room temperature alongside.  (The pita wedges and bean puree can be made 1 day ahead.  Store the pita wedges airtight at room temperature.  Cover and refrigerate the bean puree.) Serve with chips and veggies.

First time to trek to the Rose Bowl in Eric and Gail's motorhome.

  

Found a nice tree to tailgate under.

Main Dish and Sides - Eric

SLOW COOKED ROSEMARY TRI TIP FRENCH DIP

(Whitney Bond)

Ingredients

·       1 large onion (sliced)

·       1 tsp kosher salt

·       1 tsp ground black pepper

·       4 cloves garlic (crushed)

·       2 tbsp fresh rosemary (chopped) + 1 fresh rosemary sprig

·       3-4 lb tri tip steak (fat trimmed)

·       2 tbsp worcestershire sauce

·       4 cups beef broth

·       1 bay leaf

·       2 cups Cabot Horseradish Cheddar Cheese (shredded)

·       ¼ cup creamy horseradish

Instructions

·       Place the sliced onion in the bottom of a slow cooker, set to high heat.

·       Combine the kosher salt, black pepper, crushed garlic and chopped fresh rosemary in a small bowl.

·       Rub this mixture on the tri tip, place in the slow cooker on top of the onion.

·       Pour the worcestershire sauce and beef broth over the tri tip.

·       Add the bay leaf and rosemary sprig to the slow cooker.

·       Cover and cook on high for 6-8 hours.

·       Once the tri tip has cooked on high for 6-8 hours, it should easily pull apart with a couple of forks. Shred the meat then slice the focaccia rolls in half and place a heaping of shredded tri tip, and slow cooked onions, on the bottom half of the roll, top with the horseradish cheddar.

·       Place under the broiler in the oven for 2-3 minutes, or until the cheese has melted over the meat.

·       Spread a light amount of creamy horseradish on the top half of the roll, then place it on the sandwich.

·       Drain the liquid from the slow cooked tri tip to serve as the au jus on the side for dipping.

Shrimp And Creamy Pesto Pasta Salad

Serves 8

Ingredients

8 ounces Parmesan cheese, cubed

1 cup toasted pine nuts

5 (1-ounce) packages fresh basil, stemmed

1 bunch fresh parsley, stemmed

1¼ cups olive oil, divided

1 (16-ounce) package fusilli pasta, cooked according to package directions

1½ pounds medium fresh shrimp, cooked and peeled

1 pint grape tomatoes, halved

1 cup ricotta cheese

¼ cup white wine vinegar

Garnish: fresh basil

Instructions

·       In the work bowl of a food processor, pulse together Parmesan and pine nuts until a coarse paste forms. Add half of basil, parsley, and ½ cup olive oil, pulsing until finely chopped. Add remaining basil and ¾ cup olive oil, pulsing until finely chopped.

·       In a large bowl, stir together basil mixture, pasta, and next 4 ingredients. Garnish with basil, if desired. Cover and refrigerate for up to 2 days.

Game Time - UCLA lead the entire game, but unfortunately lost in the final seconds 22 - 13. The highlight of the game was the recognition of UCLA Olympic athletes including gold medal winner Rafer Johnson, from the 1980 Rome Olympics.

Dessert - Paul and Barb

Cardinal Sugar Cookies

2 cups flour

1 ½ tsp baking powder

¼ tsp salt

Mix together in large bowl.

6 Tbsp butter

1/3 cup shortening

Beat together for 30 seconds

¾ cup sugar

Add sugar and beat until fluffy

1 egg

1Tbsp milk

1 tsp vanilla

green food coloring

Beat Well

Add dry ingredients to wet ingredients.  Cover and chill for 3 hours.

Roll out to ¼” to 1/8” thickness.  Cut into tree shapes

Place on ungreased cookie sheet and bake at 375 degrees for 8 minutes or until done.

Add eyes and mouth to cookies

Confectionary eyes

Red icing

White icing

Serve with Gelato