Super Bowl 48 is Upon Us
Suzanne Pollak
Lately, we have been ruminating on how the Deans read from the same playbook as NFL coaches. Experts are experts after all.
The Super Bowl is starting off on quite a high note this year, literally. Super soprano Renee Fleming is singing the National Anthem and the Deans would watch just for that! First we will dabbing Renee’s signature fragrance, La Voce, behind each ear to get us in the mood, for what, we are not sure.
Just for your edification, Deans contacted an NFL coach on the proper rules and regs of Super Bowl parties. Since he is married to Dean Pollak’s daughter, he had to take the call. In order for a Super Bowl party to go as smoothly as possible, remember these guidelines straight from an award winning coach.
The people who want to watch the game, really want to watch the game. Do not interrupt with any questions, stupid or otherwise. During the Super Bowl the commercials are just as mandatory as the game.
Provide two rooms so the talkers can be sequestered far from the watchers. This will prevent fist fighting, which could interupt the flow of the festivity.
For our Super Bowl parties we always serve our patented cheese coins. They are the perfect pairing with beer. Any type. Just this once we will let you in our secret. These cheesy coins are our good luck charms.
A Treasure Trove of Cheese Coins
The Deans receive a cruel lashing from friends if we attend any event without bearing canvas bags overflowing with cheese coins. They are the Academy’s signature treats and Dean Manigault’s muscled right arm is a testament that the cheddar is lovingly grated by hand. Sometimes this can mean up to 25 pounds of cheddar because we have so many friends and students to bestow our coins upon.
Makes about 2 dozen
16 ounces shredded sharp cheddar
2 sticks (8 ounces) unsalted butter, cut into 8 pieces
2 cups flour
1 heaping teaspoon cayenne
22 twists freshly ground black pepper
½ teaspoon salt
Using a standing mixer or food processor, whirl all the ingredients until combined. Form the cheese dough into 2 logs, about 1 inches in diameter. Wrap in plastic wrap and refrigerate for at least 2 hours and up to 3 days (or freeze for up to 6 weeks).
Preheat the oven to 325°. Cut the logs into ¼ inch slices and place on baking sheets. Bake 18 to 20 minutes, until golden brown. Serve warm or at room temperature (or let cool and store in airtight containers for up to 7 days).