Food & Football – Rimann Liquors

Food & Football

January 7, 2019


  • 12 oz feta cheese
  • 1 cup Greek yogurt
  • 1 oz (8 oz) block cream cheese, softened
  • ¼ cup extra-virgin olive oil, plus extra for drizzling
  • Juice and zest of 1 lemon
  • Kosher salt
  • Pinch crushed red pepper flakes
  • 2 Tbsp. freshly chopped dill, plus more for garnish
  • ½ cup chopped cucumber
  • ½ cup halved cherry tomatoes
  • Pita chips, for serving

In a large bowl using a hand mixer, beat feta cheese, Greek yogurt, cream cheese, oil, and lemon juice and zest until fluffy and combined.  Season with salt and red pepper flakes and stir in dill.  Transfer dip to a serving bowl and top with cucumber, tomatoes, dill, and a drizzle of oil.  Serve with pita chips.





  • 4 medium russet potatoes, cut into wedges
  • 1 Tbsp. olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/3 lb. thinly sliced corned beef, roughly chopped
  • ½ cup sauerkraut
  • 2 cups shredded Swiss cheese
  • 1 Tbsp. freshly chopped parsley, for garnish


  • ¾ cup mayonnaise
  • ¼ cup ketchup
  • 1 Tsp. red hot sauce
  • 1 Tsp. Worcestershire sauce
  • ½ Tsp. onion powder
  • Kosher salt
  • Freshly ground black pepper

Preheat oven to 400.  In a large bowl, toss potato wedges with olive oil and season with salt and pepper.  Spread on an even layer on a medium baking sheet and roast until tender and golden, 35 to 40 minutes.  Meanwhile, make dressing:  In a medium bowl, whisk together mayo, ketchup, hot sauce, Worcestershire sauce, and onion powder and season with salt and pepper.  Refrigerate until ready to use.

Top roasted potatoes with corned beef, sauerkraut, and Swiss cheese.  Bake 10 to 12 minutes more, until cheese is melty and corned beef has crisped around the edges.  Drizzle with Russian dressing and garnish with parsley before serving.





  • 3 lb. chicken wings
  • 1 Tbsp. vegetable oil
  • Celery salt
  • Freshly ground black pepper
  • 3 cups tomato juice
  • 2/3 cup vodka
  • ¾ cup brown sugar
  • 1/3 cup Tabasco hot sauce
  • 1 Tbsp. horseradish
  • 1 Tbsp. Worcestershire sauce
  • Juice of 1 lemon
  • Kosher salt
  • Freshly ground black pepper


  • 2/3 cup sour cream
  • 2 Tsp. horseradish
  • 2 Tsp. chopped dill

Preheat oven to 425.

In a large bowl drizzle wings with oil.  Season with celery salt and black pepper and set aside.  In another large bowl, combine tomato juice, vodka, brown sugar, hot sauce, horseradish, Worcestershire sauce and lemon juice.  Whisk until fully incorporated and season with salt and pepper.

Pour bloody Mary mixture over wings until they are fully submerged, reserving some to reduce.  Cover the bowl with plastic wrap and let marinate in the refrigerator for at least an hour.  When an hour has passed remove wings from the bowl with tongs and place on a large baking sheet.  Roast 45 minutes, or until golden and crispy.

Meanwhile, in a small saucepan over medium heat, add marinade.  Bring to a simmer and cover until reduced by half.

When wings are ready, brush them with the thickened sauce and broil on high for 3- minutes.

To make the dip, whisk together in a small bowl sour cream, horseradish and dill.  Serve.




  • 3 cups shredded mozzarella, divided
  • 2 (8 oz) blocks cream cheese, softened
  • 1 cup ricotta
  • 1/3 cup plus 2 Tbsp. freshly grated Parmesan, divided
  • 1 Tbsp. Italian seasoning
  • ½ Tsp. crushed red pepper flakes
  • Kosher salt
  • 1 cup mini pepperoni
  • 2 (16 oz) cans refrigerated biscuits (such as Pillsbury Grands)
  • ¼ cup extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 Tbsp. freshly chopped parsley

Preheat oven to 350.  In a large bowl, mix together 2 cups mozzarella, cream cheese, ricotta, 1/3 cup Parmesan, Italian seasoning, and red pepper flakes.  Season with salt.  Transfer mixture to a 9×13 baking dish then spread pizza sauce on top.  Top with remaining 1 cup mozzarella and pepperoni.

Halve biscuits and roll into balls, then place on top of dip.  In a small bowl, whisk together oil, garlic, and parsley.  Brush on biscuits and sprinkle with remaining 2 Tbsp. Parmesan.  Bake until biscuits are golden and cheese is melty, about 45 minutes, then cover with aluminum foil and bake until biscuits are cooked through, another 15 to 20 minutes.  Let cool 10 minutes before serving.


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