Cooking Corner: Football Party Food!
Chef Ben D'Amico from Giant Eagle Market District stops by the Pittsburgh Today Live kitchen with a couple recipes for dips and spreads that are perfect for your football playoff party!
Pineapple-Mango Salsa
Compliments of Market District Chef Benjamin D'Amico
Makes: 3 cups
Prep Time: 25 min
Ingredients:
- 24 oz Pineapple, fresh, diced
- ½ cup Mango, fresh, diced
- 1/3 cup Red Onion, minced
- 1 each Jalapeño, minced, seeds removed
- 1/3 cup Red Bell Pepper, minced, seeds removed
- 2 tbsp Cilantro, fresh, minced
- 1 tbsp Mint, fresh
- 2 each Scallions, thinly sliced
- 2 tbsp Lime Juice, fresh
- 1 tsp Coriander, ground
- 1 tsp Cumin, ground
- 1 tsp Kosher Salt
- ¼ tsp Black Pepper
Directions:
1. Mix all ingredients in a medium mixing bowl.
2. Allow the salsa to sit refrigerated for at least 30 minutes.
3. Serve over grilled seafood, chicken, or with tortilla chips.
Olive Tapenade
Compliments of Market District Chef Benjamin D'Amico
Makes: 1 ½ cups
Prep Time: 15 min.
Ingredients:
- 12 oz Black or Kalamata Olives, drained
- 2 tsp Anchovies, paste
- 1 tbsp Garlic, minced or paste
- ¼ cup Parsley, fresh, minced
- 1 tbsp Capers, drained
- 1 tbsp Dijon Mustard
- ¼ cup Olive Oil
- 2 tbsp Lemon Juice, fresh
- ¼ tsp Black Pepper
Directions:
1. Place all ingredients into a food processor and blend for 30 seconds or until semi-smooth.
2. Serve with crackers, on a crostini with bread, as a topping for chicken or fish, or mix some in with your favorite pasta.
Edamame Hummus
Compliments of Market District Chef Benjamin D'Amico
Makes: 2 cups
Prep Time: 20 min.
Ingredients:
- 12 oz Edamame, thawed
- 2 each Scallion, minced
- 1 tbsp Ginger, minced or paste
- ¼ cup Cilantro, fresh, minced
- 1 each Jalapeño, fresh, minced, seeds removed
- ¼ cup Olive Oil
- 2 tbsp Water
- 2 tbsp Lime Juice, fresh
- 1 tsp Cumin, ground
- 1 tsp Coriander, ground
- ½ tsp Kosher Salt
Directions:
1. Place all the ingredients into a food processor, except for the olive oil. Blend for 30 seconds or until smooth.
2. Blend all of the ingredients together until smooth, then pour in the oil and blend for another 15 seconds.
Note: Green peas or lima beans also work very well in place of edamame.
White Bean Dip
Compliments of Market District Chef Benjamin D'Amico
Makes: 2 cups
Prep Time: 20 min.
Ingredients:
- 2 cans White Cannellini Beans, drained and rinsed
- 2 each Scallion, minced
- 1 tbsp Garlic, minced or paste
- ¼ cup Parsley, fresh, minced
- 2 tbsp Capers, drained
- ¼ cup Olive Oil
- 2 tbsp Water
- 2 tbsp Lemon Juice, fresh
- Pinch Black Pepper
Directions:
1. Place all the ingredients into a food processor, except for the olive oil. Blend for 30 seconds or until smooth.
2. Blend all of the ingredients together until smooth, then pour in the oil and blend for another 15 seconds.
