Grid Iron Grub

Punter's Potato Skins

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Serves 8

1 package mixed baby potatoes
olive oil spray
1 c. shredded sharp cheddar cheese
salt & pepper

sour cream & chives for serving

Rinse the potatoes well. Par-boil in salted water for about 10-15 minutes, or until potatoes are fork tender.

Pre-heat the oven to 425 degrees. Line a baking sheet with foil and spray generously with olive oil. Slice potatoes in half and place face up on the cookie sheet.  Spray potatoes with more oil and season with salt & pepper.

Bake for 15 minutes, or until edges become crisp.  You may have to judge from only the lighter colored potatoes but they all cook in the same amount of time.

Remove potatoes from oven. Turn on the broiler. Top potatoes with cheese. Place baking sheet back into oven for 2 minutes or until cheese is melted and bubbling.

Serve hot with sour cream and chives for dipping.

3rd & Goal Grilled Cheese

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Makes 12-13 sandwiches 

1 package sliced pancetta (Italian bacon)
1 package gorgonzola (Italian blue cheese) crumbles
1 baguette, sliced thin
1 very ripe bartlett pear, sliced thin

Heat a pan over medium-high heat and cook pancetta until crispy. Drain on a paper towel lined plate, saving all of the fat drippings in the pan.

In the same pan, grill half of your bread slices, on one side, in batches, until golden brown. If you run out of drippings spread a little butter on the bread.  Set this half of the bread aside. Start grilling the second half - these will be the "bottoms" of the sandwiches.

Place a few gorgonzola crumbles on each half while grilling to soften and melt. As the bread browns, remove it from the pan and top each one with a slice of pancetta and a slice of pear. Finish each sandwich with a second slice of bread and secure with a toothpick if desired.

End Zone Zabaglione

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Serves 4

6 egg yolks
1/3 c. plus 2 tbs. sugar
1/3 c. orange liquor

1 tsp. lemon zest
1 tsp. cinnamon
Juice of 1/4 fresh orange (or about 1/4 c.)
1 c. heavy cream
pinch of cream of tartar
fresh berries

Created a double boiler or "bagna maria" by filling a pot half way with water and setting it over medium heat. Using a heat-proof bowl, make sure when the bowl is placed over the pot, it does not touch the water.

Separate your egg yolks into the heat proof bowl.  Add in 1/3 c. sugar, liquor, lemon zest, cinnamon and orange juice. Beat until smooth.

Set custard over simmering water and continue to beat until thick and creamy, about 4 minutes.  Remove the bowl from the heat and continue to beat for another 2 minutes while custard cools. Set custard aside to finish cooling.

In a separate bowl with clean beaters, whip heavy cream, 2 tbs. sugar and cream of tartar together until light and fluffy.  Fold half of the whipped cream int the zabaglione. Pour zabaglione into 4 ramekins. Top with additional whipped cream and fresh berries. Can be served warm or cold.

Enjoy Super Bowl 50!

Buon Appetito!