Segments: 1:blog, 2:superbowl-snacks-2017, 3:, 4:, 5:
Superbowl Snacks 2017 | Great Performances

OHNO!



This site requires a screen size of 320px wide or greater.

Back to Posts

JAN
30
2017
Superbowl Snacks 2017
Recipes and Food
by GP Chef Community

Beef Jerky from Liz Neumark, CEO

I know, a recipe for beef jerky from a vegetarian! I can explain this by saying I respect the individual right to make personal food choices.  When I announced my vegetarian diet to my family 8 years ago, my carnivorous son (then 14) asked if he would have to move out.  I assured him that I would continue to cook his favorite meals.

I have a dehydrator that I adore and use year round for making fruit roll ups, and drying tomatoes, hot peppers, apples and bananas.  I have always eyed the Beef Jerky setting and finally decided to try it.

Mountain Feed and Farm Supply is a great website for food preservationists.  I have been using their beef jerky recipe with great success - Beef Jerky Recipe

And it is easy to make!  The prep day should take no longer than an hour.  After marinating for 24 hours, it will take less than 5 hours in your dehydrator. Prepare to make a lot of friends at your Super Bowl party!

Bacon-Wrapped Chicken Wings

 

24 Toothpicks

1 bottle of your favorite wing sauce or bbq sauce (We prefer a little Cholula chipotle or Katchkie Farms Bob-a-que sauce, naturally)

The Rub 2 tsp Chili Powder, 
2 Tbs Onion Powder,
 1 tsp Ground Cumin, 
2 Tbs Salt,
 2 Tbs Garlic Powder,
 1/4 tsp Cayenne Pepper
, 2 tsp Black Pepper, 
2 Tbs Paprika,
 2 Tbs Maple Sugar

Soak toothpicks in water for at least an hour before grilling. Cut the tips off the wings and split them at the joint. Liberally season your wings with the dry rub.Let the wings sit for 15 minutes or refrigerate for up to four hours to allow them to soak in the spices in the dry rub. Wrap the bacon around each individual wing and secure with toothpick. Grill on medium heat for 30 minutes, flip and grill for another 30 minutes. After taking your wings off the grill lightly toss with your sauce, serve hot and enjoy!

Buttermilk Fried Chicken from Ronnie Davis of Ronnie Davis Productions

Soaking the chicken in well-flavored buttermilk is a method beloved by many cooks. Tossing the chicken twice in the seasoned flour is the secret to sensational crunchiness.

Serves 4

1 frying chicken, about 3 pounds, cut into 8 pieces and washed

2 cups buttermilk

6 cloves garlic, smashed

1 large onion, sliced

1 cup chopped mixed fresh herbs such as parsley, tarragon and thyme

½ teaspoon paprika

½ teaspoon cayenne pepper

6 cups vegetable shortening

2 cups all-purpose flour

Salt and freshly ground pepper

Combine the buttermilk, garlic, onions, herbs, paprika, and cayenne in a large bowl and put the chicken in to soak; it should be covered with the liquid. Refrigerate overnight or at least for eight hours. When you are ready to fry the chicken, put the shortening in a heavy skillet – cast iron is best – to heat to 350° F on a candy thermometer or when a bit of flour flicked onto the surface immediately browns. Remove the chicken to a colander letting some of the herbs cling to the pieces. Mix the flour with a big pinch of salt and several grindings of pepper. Add the chicken and coat it all over with the flour mix; let it sit for a minute, and then toss it again. Place the chicken pieces four at a time into the hot shortening and fry until golden brown all over, 12 to 15 minutes. As the pieces are done, drain them on a wire rack, season with salt and pepper and serve hot. VARIATION: For Cajun Fried Chicken, Omit the garlic and onion from the soaking ingredients; add three tablespoons blackening seasoning to the flour mixture. 

Reuben Nachos

2 lbs seasoned Waffle fries (fried)

1 lb corned beef, chopped

8 oz sauerkraut (drained and squeezed)

8 oz swiss cheese (shredded)

8oz thousand island dressing

Once you have all of your Ingredients prepared layer the ingredients starting with the waffle Fries, bake at 350 degrees for 15 minutes or until cheese is melted all the way through.  finish in the broiler until the top is golden and crispy. Enjoy with a pint of Guinness, Magners or Smethwick’s!

Pasta Stuffed Meat Balls

For the Pasta Center

½ pound Ditalini Pasta, cooked al dente

1 teaspoon olive oil

1 clove garlic, minced

½ shallot, minced

1 cup heavy cream

¼ cup shredded parmesan

Salt and pepper to taste

Cook Pasta in salted water, drain and let stand at room temperature. Sautee garlic and shallot in olive oil until tender. Stir in cream and reduce to half its volume. Sprinkle parmesan into reduced cream and stir to dissolve. Toss reduced cream and pasta together and season with salt and pepper. Pour sauced pasta into a shallow flat pan and chill in refrigerator until set. When set, scoop 1 ounce portions of pasta and roll into smooth balls. Return to refrigerator and keep cold.

For the Meat Exterior

1 pound Ground Beef, a blend 80% lean to 20% fat

1 whole egg

½ cup chopped onion, sautéed tender

2 cloves garlic minced

¼ cup shredded parmesan cheese

¼ cup heavy cream

2 table spoons chopped herbs, oregano, parsley, basil

Fresh pepper and sea salt to taste

Combine all ingredients together in a bowl and mix very lightly together to evenly distribute all. Chill, and let rest for at least 1 hour. Scoop into 3 ounce balls and roll in palms of hand to smooth out surface, then pat into a flat pancake like patty. Take pasta balls from fridge, and place one in the center of meat patty. Gather meat up around the pasta and seal to form a meat ball. Repeat with all patties and pasta balls. Return formed meat balls to the refrigerator and chill completely. Deep Fry balls in hot fat, 350 degrees, until exterior is crisp and brown. Place fried meat balls in a casserole dish and cover with Your favorite tomato sauce. Cook in moderate oven until balls reach an internal temperature of 180 degrees. Serve with shredded parmesan and torn basil leaves.

And for the vegetarians:

Hominy Chili

1 onion, chopped

2 medium garlic cloves, very finely chopped

1 large red bell pepper, cut into 1/2-inch pieces

1/2 pound parsnips, peeled and cut into 1/2-inch pieces

1/2 pound carrots, cut into 1/2-inch pieces

1 tablespoon chile powder

1 tablespoon ground cumin

Salt

One 14-ounce can peeled Italian tomatoes

1 canned chipotle in adobo, plus 1 tablespoon adobo sauce

1 1/2 cups water

1 cup canned hominy, drained

1 cup canned red kidney beans, drained

Brown rice, chopped red onions, cilantro, sour cream and tortilla chips or bread toasts, for serving

In a medium, heavy enameled cast-iron casserole or Dutch oven, heat the oil. Add the onion and garlic and cook over high heat, stirring, until slightly softened, about 3 minutes. Add the bell pepper, parsnips and carrots and cook, stirring occasionally, until lightly browned in spots, about 5 minutes. Stir in the chile powder and cumin and season with salt. Cook for 1 minute. In a blender, puree the tomatoes and their juices with the chipotle, adobo sauce and water until very smooth. Add the mixture to the casserole along with the hominy and beans and bring to a boil. Cover partially and simmer the chili over moderate heat until the vegetables are tender, about 20 minutes. Season with salt. Serve with rice, red onions, cilantro, sour cream and chips.


Be the first to comment...


Add Your Comment:

Please enter the word you see in the image below: