Recipes and food styling by Faye Jacobs • Photography by Brian McDonald
Die-hard football fans are tuning in and turning up for a season of wins and woes. And while what happens on the field is the highlight for most, no game-watching experience would be complete without proper eats. Here, Faye Jacobs with Pans and Petals Catering in Rehobeth, Alabama, shares her party picks for tasty tailgating..... [subscribe to read full article and see more photos]
Exclusive Web Recipe
Crab & Pepper-Jack Melt
1 teaspoon vegetable oil
1/4 cup finely chopped yellow bell pepper
1/4 cup sliced scallions
1/4 cup finely chopped poblano pepper
1 (8-ounce) package imitation crabmeat
1/2 cup shredded pepper-jack cheese
1/4 cup thick and chunky salsa
Feta cheese, to garnish
Avocado slices, to garnish
1 bag corn tortilla chips
Preheat oven to 375°F. In a medium skillet, heat oil over medium-high heat. Add bell pepper, scallions and poblano pepper. Cook for 3 to 4 minutes, or until soft. Remove from skillet. Place mixture in a medium bowl. Stir in crabmeat, pepper-jack cheese and salsa until well-blended. Place mixture in a baking dish. Bake for about 20 minutes, or until heated through. Garnish with feta cheese and avocado slices. Serve with tortilla chips.
Tip: For a bite-size appetizer, bake dip in tortilla scoop shells.