0:00
- Who's getting excited about the big game?
0:07
How about about you, Eddie?
0:08
- [Eddie] No, I don't really-
0:09
- [Assistant] I'm don't really watch NFL.
0:13
- [Assistant] But there's so much-
0:15
- But everybody I know, besides me and thee,
0:19
- [Assistant] Yeah. - And thee.
0:22
They're in it. - [Assistant] Yeah.
0:25
- Some people are into football, some are into food.
0:28
Just depends on which F you into.
0:31
I'm into friends and food.
0:36
So I do enjoy the comradery of the big game.
0:45
I love all the snacking that goes along with it.
0:48
So I'm gonna share with y'all a recipe that,
0:50
don't turn up your nose now y'all,
0:53
but this is a hot turnip green dip.
0:57
And I think turnips are, turnip greens are my favorite
1:04
that includes collards, cabbage, mustard, spinach.
1:10
I just love turnip greens.
1:12
So we have started with how much, how many,
1:15
we're using frozen, one 16-ounce package.
1:18
But I thought they came in 10-ounce package, frozen.
1:21
- [Assistant] They are,
1:21
they actually are 15-ounce packages.
1:23
- Oh, they are now, so they have-
1:25
- [Assistant] So we got shorted an ounce.
1:26
- Yeah, they have raised the price and lowered the content.
1:31
Okay, so it calls for a one 16-ounce package
1:39
And the recipe will tell you to drain them.
1:44
There is no just draining a frozen green product.
1:48
I have squeezed or squozen, is squozen a word?
1:54
Squozen ain't no word, is it?
1:57
Okay, I've squeezed the daylights out of it.
2:00
And look, I could stand up here and squeeze this all day
2:04
and get a little liquid out of it.
2:07
So, but I recommend squeezing it real well.
2:12
So make sure to squoze it.
2:15
And I've got 12 ounces of cream cheese.
2:21
I've got, it calls for a fourth of a teaspoon of salt,
2:27
but the test kitchen recommended that we bump
2:31
that up to a half a teaspoon of salt.
2:34
So that's what I've done.
2:36
And we've got a half a teaspoon,
2:40
is that a half a teaspoon?
2:41
Of red pepper flakes,
2:42
so it's gonna have a little bite to it.
2:49
one nice large onion, chopped.
2:53
I've got, how much is this?
2:56
- [Assistant] Three quarters of a cup.
2:57
- Three quarters of a cup of shredded Parmesan cheese.
3:01
And at the end, about five minutes before
3:04
we get through with the recipe,
3:08
we'll top it with some more.
3:12
We'll top it with some more Parmesan cheese at the end.
3:16
'Cause if you put that on right now,
3:18
it'll get hard as a brick bat.
3:21
And I don't, I like mine gooey, not hard.
3:25
So I'm just gonna incorporate all these ingredients.
3:29
And I've got two cloves of minced, fresh garlic,
3:34
and I've got a fourth of a cup dry white wine
3:39
that I'm gonna add to it.
3:42
Okie doke, five slices of bacon.
3:46
And you see that I have not like,
3:49
overcooked it until it was crisp, crisp.
3:53
It's nice and done, but I still want a little bit
3:58
of fat to be able to cook out of that bacon and,
4:02
oh yeah, and so that's really nice and done.
4:07
I cooked one extra because somebody might be coming
4:12
in the door that really loves bacon, who knows?
4:16
So I did an extra one.
4:25
And now, last but not least,
4:28
my fourth of a cup of dry white wine.
4:37
Okay, did I spray this?
4:43
I was thinking I had sprayed it.
4:45
Now we're gonna bake this for about 20 minutes.
4:51
We just want it hot all the way through.
4:59
If you wanna keep this warm, if you got chaffing dishes,
5:03
you know, you could put a little chaffing dish,
5:05
or you could actually transfer this
5:07
to a slow cooker, and keep it warm.
5:14
All right, so I'm just gonna pile that in here.
5:19
Okay, like I said, five minutes before
5:24
it's ready to come outta the oven, we'll top it
5:26
with some more Parmesan cheese.
5:27
Or if you prefer a softer cheese,
5:33
you can top it with any kind of cheese you want, really.
5:36
Just, just a matter of your tongue.
5:39
Okay, y'all, our big game, oops!
5:46
It broke my, oh, look how hot.
5:53
And I recommend that you serve it with meat skins.
5:59
But you can serve this with anything you want to,
6:02
whatever, cracker or, but I know we do,
6:07
Michael especially loves meat skins.
6:12
You just have to be careful 'cause we had a place
6:16
in Albany and I went by to get a sack of real meat skins,
6:22
I mean real meat skins, and I was just eating one
6:26
and my tooth just fell out.
6:41
and that bacon in there,
6:43
just turns it into a baconator, bad, badass.
6:51
Mm, so I think all your guests are really gonna like it.
6:56
If you're going to somebody else's house,
6:59
make this and take it to them and tell 'em,
7:03
"I did it, I made it by myself."
7:09
Love it, and best dishes y'all.
