Disclaimer: this recipe contains no goat
By Michael Somerby EBS STAFF
At Outlaw Partners, EBS staff included, we like to eat.
As proof, the office kitchen table is perennially topped
with bags of chips and candies, dips and salsas, donuts and pieces of cake
ready for the taking; we find these delights not only sweeten slower moments,
but also render a bona fide family atmosphere, bringing us together for
conversation and jokes.
But the team is also fiercely competitive in their gluttony,
putting taste buds to the test in an annual cook-off. Late this November,
coworkers cast their lots in crafting a champion dip in the pursuit of the
hardware: a highly coveted token of culinary supremacy.
This year’s winner, ME Brown, graphic designer at Outlaw, effortlessly
swept the competition with her “The Spicy Goat” dip, a delicious amalgamation
of beef, bison, pork, red pepper jelly, Sriracha, brown sugar, cinnamon and a
few other choice flavors.
For context, ME’s dip received seven votes—the closest
competitor received two.
Served with kettle-cooked potato chips, her spicy and sweet
dip was easily among the best I’d ever had, if not the best.
Maybe it was the equal parts bison, beef and ground pork, or
the liberal application of Sriracha sauce. Perhaps the mounds of goat cheese, scoops
of red pepper jelly, and dashes of cinnamon and red pepper flakes were the
deciding factors.
In all, this curious and novel synthesis of flavors captured
attentions at the dip-off, fixing eyes to a crockpot of mysterious sanguine dip
that perfectly complemented the crunchy saltiness of the chips. Some might even
allege that collusion garnered votes for any dips other than ME’s.
One thing is certain, we are blessed the young design talent
decided to share this recipe after graciously receiving her prize.
Recipe:
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 8
Ingredients:
- 1/3 pound
ground beef
- 1/3 pound
ground bison
- 1/3 pound
ground pork
- 1
tablespoon olive oil
- 1 cup
brown sugar
- 1 teaspoon
ground cinnamon
- 3/4 cup
red pepper jelly
- 1/2 cup
Sriracha hot sauce
- 1
tablespoon red pepper flakes
- 1
tablespoon cayenne pepper
- 1 cup goat
cheese
- 1 large bag
plain kettle cooked potato chips
Instructions:
- Heat
the olive oil in a large sauce pan over medium heat
- Add
the meat, mincing as you cook until well-mixed and without clumps
- Cook
6-8 minutes, until cooked-through and browned
- Reduce
to a simmer
- Mix
in brown sugar, cinnamon and red pepper jelly
- Stir
in Sriracha, red pepper flakes and cayenne pepper
- Refrigerate
overnight to allow flavors to settle
- Reheat
in a crockpot or on the stove, stirring in half the goat cheese
- Top
with remaining goat cheese, and serve with chips
- Enjoy
Tip: Stir in more
brown sugar and jelly to thicken dip further, and be mindful of the spice—add
as much Sriracha as you can handle.
