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7 Layer Dip | Home Style Cookery with Matty Matheson Ep. 15

Jun 09, 2021
- Hello Hello hello. What's happening everyone? Do you like standing in line? Let me tell you a secret: I love standing in line. And when I get too close, I mean it, okay? I think my favorite sport might be soccer, it might be soccer. We have the kicks, the passes, the tackles, the offsides, we have the 40-yard dash. We have many things with football. I think something truly iconic and timeless is the seven-

layer

dip. We're not going to give it too many twists and turns, but we're going to do a few things here. But I wrote a little here about it.
7 layer dip home style cookery with matty matheson ep 15
Chapter four and page 129, we have a little seven

layer

sauce recipe for you. This seems ridiculous, but I couldn't help it, I'm well aware that it's impossible to eat it and get a little bit of each layer of a chip. And I am well aware that this is the goal of a seven-layer immersion. I went off the rails and now we are in the situation we are in. Try to do this like I did and post it as much as possible. And really, you could easily make it the same way everyone else does in a casserole.
7 layer dip home style cookery with matty matheson ep 15

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7 layer dip home style cookery with matty matheson ep 15...

And make thin layers, so everyone can pull out and get all the layers in one bite. But holy cow, it looks good. Serve with fresh fried tortillas. For families, barbecues, Christmas, tailgates, any event. This seven layer sauce is the best. Should we start? (calm music) So the seven layers sink in, what do we have? I have layers. We have layers and layers and layers. You know how to throw a soccer ball, same thing. Should we start? Which is the recipe? The first thing I'm going to do is make our Cheesy Citrus Beans, which we made before, not on this show or any other show, but I'm going to make them again just to show you how to make them. .
7 layer dip home style cookery with matty matheson ep 15
But the first thing I'm going to do is cook up some ground beef and get it going. Because the thing about a seven-layer bath is, what? You don't want it hot, because then it would just melt and be sticky. You want it all at room temperature. And we have a little bit of canola oil, you just want to cover the bottom of the pan. We have about half a kilo, that's all you need, you put it in and make sure it doesn't sizzle, he jokes. It should sizzle, but it will sizzle quickly. I didn't let my pan get hot.
7 layer dip home style cookery with matty matheson ep 15
This is exactly what, you know, you shouldn't do. It's sizzling. So it doesn't take long for the ground beef to brown. So, we're going to add a little bit of taco seasoning, about half, we're going to save the rest, something else. Then we take some ground cilantro and add a little bit of that. Some chili powder, about a tablespoon of each. I've got some hot chili powder and I'm going to add some garlic powder. And then what I want to do is just add a little bit of water, literally a couple tablespoons. And what that will do is allow all that spice to really get into that meat.
Now I want to add a little bit of salt and our ground beef will be ready, look at that. First step of the seven layer dip ready! Let's move on. Let's make some fried beans with citrus. So take some white onion. Let's make some white onion, we need half. We need a little garlic, two cloves will be enough. We literally only need about a quarter of an onion for this amount. We will simply cut the onion into cubes. Once again we are going to add a little oil to our pan. We are going to add our onion, a little garlic, give it a quick chop.
Throw that in. We have our onions and garlic nice and translucent, we're going to use the rest of the taco seasoning. We're going to add a little more cilantro, a little chili powder, a little cumin, hot chili mix, yeah. A little roasted garlic, a little more, why not? Hey. Now let's toast to that. We have a beautiful grapefruit, some fresh grapefruit juice. So we're going to bring this to a boil, reduce it, and add our beans. We're putting the show on the road. Now that has been cut in half. Now let's take our refried beans. I'm using refried pinto beans.
We're going to add that to the grapefruit mixture. I just want to melt the refried beans in the grapefruit juice. We're going to get this to a good consistency, because you want to be able to spread it. Now we are going to add a can of pinto beans. (coins falling) We have about a cup and a half of shredded mozzarella, and then we're just going to stir this up. And as soon as you add that cheese, it thickens too. And there we go, look at this. Those are the cheesy citrus beans. We already have everything hot, now we are going to move on to the cold.
We need to make our cream cheese filling. So, I've got some room temperature cream cheese, some sour cream, we're doing equal parts. So about two cups, two cups, or a cup and a half, a cup and a half. No matter how big your trays are, okay? We have a little bit of ground cilantro, a little bit of chili powder, a little bit of taco seasoning, a little bit of cumin, a little bit of hotter chili powder, and a little bit of garlic powder. Now I'm going to work on this. I want to make sure I get all the lumps out.
It's that easy, if you have room temperature cream cheese, you'll laugh at this. So make sure the cream cheese is at room temperature, take it out about an hour beforehand. Shall we make a corn and black bean salsa? We arrived at large cups of corn. (coins falling) We have a can of black beans. We'll just mix them together and then fill them with all the beautiful vegetables. We are going to make a diced red onion. I'm going to cut two jalapenos. I'm just going to cut them in half, I like it spicy, so I don't remove the pith or seeds, okay?
We're just going to slice it, dice it. I have a beautiful cilantro here. So I'm going to cut the stems and we're going to put them in as well. I'm going to cut them like they were chives. And then we'll also add some leaves. Now we are going to add a little grapeseed oil. Let's add the juice of a lime. We're going to add a little bit of salt and pepper, a couple cranks of the pepper mill, about three tablespoons of white wine vinegar. And then we're going to mix this. Oh yes yes. I'm going to add a little more salt. (funk music) Yes!
Okay, so let's cut our tomatoes into cubes. I'm going to take out the seeds. It will be better for the garnish and will not allow it to get wet. We can cut these tomatoes very well into cubes. We have beautiful radishes. We are going to cut the radishes into slices and then cut them into julienne strips. We'll take it and put it in water, it'll be a beautiful garnish, it'll be nice and crispy. We've got all of our radishes sliced ​​up here, and we're just going to grab a nice, crunchy little colander. These little babies are beautiful.
Okay, next, one, two, three, four, five, six, seven layers! Yeah! Chucking, NFL baby! Seven layers! So we have a beautiful, like an ice bucket, I guess. And I like to serve it in an ice bucket with ice. First we'll take our cream cheese filling and drop it in. And we're going to accumulate this in layers like sediment. I'm going to use a ladle to push it down. And we're going to make it really nice and tight. Let's just layer it. So we're going to place the ground beef on top. And we are going to make a small layer of ground meat.
Now we are going to add our sauce. Save this for later, those are extras. Our citrus beans, we're going to put them on top, it's going to solidify. This is like the seven-layer Heisman trophy, okay? We're not even done. On top we put our beautiful diced tomatoes. We want them right around the edge, beautiful. And now we are going to make piles, look at this. We're going to alternate, a little bit of cheddar, a little bit of Jack, a little bit of cheddar, a little bit of Jack. You know, when you walk into the damn stadium and say, "Fuck you." You walk out the back door, you walk into the stadium, you know what the feeling is?
Say it, let's feel right now that we have done the work, we have done the follow-up. The tailgate is cooking and now guess what we have? We have, oh look at this. Oh. I'm Matty Matheson and this is how to make a seven layer bath. Welcome to tailgating

home

style

. Do you remember what I read before? People said: how are you going to eat this? What are you going to do? Yes Yes. I did it. You go in and maybe hit him sideways. I don't know what you do. Maybe give him an entrance, a little shoulder.
I don't know what you do. I know it tastes very good. I know it looks great. I don't even have tortilla chips to eat it. I want to show you how easy it is to eat it. There is a (incomprehensible) This is not the right tool. There you go. You get like a cake pop, a little offset cake pop. Is this going to work? No. I don't know how you eat this, I don't know how you eat it. Okay, we're going to have to dig deeper here. Well, the first one is chubby. I'm taking it from behind.
Oh, it's exploding. Oh! Look what I have here. Uh-oh, this is it. Check it out. Oh, you're looking... (Matty laughs) So fire. Hmm. It doesn't matter if you win or lose, it matters how many times you get up. The world keeps hitting you and you get up. You make a seven layer dip, the sour cream, cream cheese, corn and bean dip, spicy jalapeño, cheese and radish. Everything that happens is for a reason. It's a seven-layer bath for a reason. It is a balanced dish. If you show up at the tailgate with a bucket of this, first of all, everyone will laugh at you.
Hey? That seems strange. How do I eat that? I don't know. It scares me, okay. What's inside, you know, is not what it seems. What's inside, that's how it tastes. I'm Matty Matheson,

home

style

baby, seven layer sauce. It's in my new cookbook, available wherever books are sold. Matty Matheson Home Cooking, presented by the NFL. I love you so much, world peace.

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