Super Bowl Feast

Here are a few Super Bowl favorites from our feast: Rotisserie  Chicken Wings and Spinach-Artichoke Dip.

 Wings were very simple, just a little coating with salt, pepper and paprika.  Then put on a kabob skewer for rotisserie in the wood fire oven.

The Dip was equally simple:

1 jar of artichokes

2 lbs of fresh spinach (10 oz frozen)

1 cup sour cream

8oz cream cheese

2 cups parmesan cheese

2 cloves garlic

In a food processor, chop spinach and artichokes (only a few pulses) -- then add all other ingredients.  Cook for 30 min at 350F.

Cassoulet de Dallas

Nothing is better on a cold night in winter than a hot bean stew.  This time, I tried to follow a more traditional recipe with a bit of inspiration from JC (Julia Child).  JC's recipe is rather involved, here is something a bit more simple.
First, I soaked 2 lbs of beans over night.

The next morning, I sauted in 2 tbsp of olive oil:
2 onions (chopped)
2 large carrots (sliced)
4 duck legs (thigh and drumstick)
6 sausages -- I recommend brats

After about 15 min -- when the onions are cooked and the legs are slightly browned -- add mixture to to the 2 lbs of bean into a cast iron dutch oven.  Add enough water to cover measure.  Cook at low heat about 300 for 6 hours.  Check over 1-2 hours to make sure water has not completely evaporated.  If there is too much water, uncover the last 30 min.  Breadcrumbs can be added the last 15 min, broil for that golden color.