Throwing a party for The Big Game this weekend? Here are a few ideas no matter which team you are cheering for! Check out foodie
New York Fans!
1. Giant Sub
2. Champion Sized Nachos
3. NY Style Pigs In A Blanket – just like the street vendors, only smaller!
4. Homemade Hot Wings – Make 46 wings or should we say XLVI wings?!
5. New York Style Cheesecake
New England Fans!
1. New England Clam Chowder
2. Big Game Victory Burgers
3. Throw The PigSkin Patriot Potato Skins
4. Field Goal Greens
5. Touchdown Texas Caviar
(Originally published as Big Sandwich in ‘Taste of Home’ April/May 1996, p25)
Ingredients:
1 unsliced round loaf of bread (8 inches)
2 tablespoons horseradish
1/2 pound thinly sliced cooked roast beef
2 tablespoons prepared mustard
1/2 pound thinly sliced fully cooked ham or turkey
4 slices Swiss cheese
2 tablespoons mayonnaise
1 small tomato, thinly sliced
6 bacon strips, cooked
4 slices American cheese
1 small onion, thinly sliced
1/4 cup butter, melted
1 tablespoon sesame seeds
1/2 teaspoon onion salt
Directions
Slice bread horizontally into five equal layers. Spread bottom layer with horseradish; top with roast beef. Place the next slice bread over beef; spread with mustard and top with ham or turkey and Swiss cheese. Add the next slice of bread; spread with mayonnaise and top with tomato and bacon. Add the next slice o bread; top with American cheese and onion. Cover with remaining bread. Combine butter, sesame seeds and onion salt; brush over top and sides of loaf. Place on a baking sheet; loosely tent with heavy-duty foil. Bake at 400° for 15-20 minutes or until heated through. Carefully slice into 8 wedges. Yield: 8 servings.
(From whatscookingamerica.net)
Ingredients:
1 pound extra-lean ground beef (hamburger)
1 package taco seasoning mix or 1/2 cup diced jalapeno chile peppers
1 (16-ounce) can refried beans
1 large onion, chopped
2 cups shredded sharp cheddar cheese
Corn or tortilla chips
1 head lettuce, chopped
Avocado slices or Guacamole
Sour Cream
Chopped tomatoes
Taco Sauce or Tomato Salsa
Preparation:
In a large frying pan over medium-high heat, add ground beef and taco seasoning mix or chile peppers; saute until brown. Remove from heat and drain off any fat. On individual serving plates or a large ovenproof platter, spread refried beans, ground beef, onion, and cheddar cheese. Arrange corn chips around sides of dish. In a microwave or oven, heat just until cheese melts. Remove from oven. To serve, top with lettuce and toppings of your choice such as avocado slices, guacamole, sour cream, tomatoes, salsa, and/or taco sauce. Makes 4 servings.
(Neely’s Pigs in a Blanket – Recipe courtesy The Neelys)
Ingredients:
1 (8-ounce) can original crescent dough
1/4 cup Dijon mustard
20 mini hot dogs or cocktail franks
1 egg, lightly beaten
Poppy seeds or sesame seeds
Tangy Dipping Sauce, recipe follows
Directions:
Preheat the oven to 350 degrees F. Cut each triangle of crescent roll dough into thirds lengthwise, making 3 small strips from each roll. Brush the dough strips lightly with Dijon mustard. Put the mini hot dogs on 1 end of the dough and roll up. Arrange them, seam side down, on a greased cookie sheet. Brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake until golden brown, about 12 to 15 minutes. Serve warm with the dipping sauce.
Tangy Dipping Sauce:
1/2 cup sour cream
1/2 cup mayonnaise
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
Mix all of the ingredients in a bowl. Cover with plastic wrap and refrigerate until serving. Can be made a day ahead.
(From Allrecipes.com)
Ingredients:
3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
20 chicken wings
1/2 cup melted butter
1/2 cup hot pepper sauce (such as Frank’s RedHot®)
Directions:
1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
(From Good Housekeeping, Steven Mark Needham)
Ingredients:
Graham Cracker-Crumb Crust:
1 1/4 cup(s) graham cracker crumbs, from 11 rectangular graham crackers
4 tablespoon(s) butter or margarine, melted
1 tablespoon(s) sugar
Cheesecake:
3 package(s) (8 ounces each) cream cheese, softened
3/4 cup(s) sugar
1 tablespoon(s) all-purpose flour
1 1/2 teaspoon(s) vanilla extract
3 large eggs
1 large egg yolk
1/4 cup(s) milk
Fresh berries, for garnish
Directions:
Preheat oven to 375 degrees F. Prepare Crumb Crust: In 8 1/2- to 9-inch springform pan, with fork, mix crumbs, melted butter, and sugar until crumbs are evenly moistened. With hand, press crumb mixture firmly onto bottom and up side of pan. Bake 10 minutes; cool crust in pan on wire rack. Turn oven control to 300 degrees F.
Prepare Cheesecake: In large bowl, with mixer at medium speed, beat cream cheese and sugar until smooth and fluffy. Beat in flour and vanilla until well combined. Reduce speed to low and beat in eggs and egg yolk, one at a time, beating well after each addition. Beat in milk just until blended. Pour batter into prepared crust. Bake 55 to 60 minutes, until set but still slightly jiggly and moist in center, and pale gold near edge. Cool completely in pan on wire rack. Refrigerate overnight before serving. To serve, remove side of pan. Place cake on plate; garnish with fresh fruits.
(“Martha Stewart’s Cooking School” book)
Ingredients:
5 dozen littleneck clams, scrubbed
3 cups water
1 ounce salt pork, rinsed well and cut into lardons
1 tablespoon unsalted butter (optional)
1/2 large yellow onion, cut into small dice (1 cup)
1 large russet potato, peeled and cut into 1/2-inch dice (2 cups)
Coarse salt and freshly ground black pepper
1 sprig thyme
1 dried bay leaf
1/2 cup heavy cream
Makes 6 cups
Cook Clams and Make Broth
Step 1
Combine clams and water in a medium stockpot, and then cover and bring to a boil. Cook until clams have opened, 5 to 6 minutes (discard any that remain closed). Use a spider or slotted spoon to remove clams. Strain the broth through a fine sieve lined with a coffee filter; you should have about 4 cups (if not, add a little water). When clams are cool enough to handle, remove the meat from the shells and coarsely chop. Discard shells.
Build the Flavor Base
Step 2
Rinse the pot and dry completely. Cook the salt pork over medium heat until some of the fat has rendered and the remaining meat is light golden, about 3 minutes. (If there is not enough fat to coat the bottom of the pot, add the butter). Add the onion and cook until translucent, about 3 minutes, stirring once or twice.
Add Broth and Finish Soup
Step 3
Return the strained clam broth to the pot, along with the potato, thyme, and bay leaf; season with salt and pepper. Bring to a boil, and then reduce to a simmer and cook until the potato is tender but not falling apart, 6 to 8 minutes (if desired, mash a few against the side of the pot to thicken the broth slightly). Stir in clams and cream and cook just until heated through, no more than a minute or so. (Do not boil, or cream will separate and clams will toughen.) Season with salt and pepper and serve immediately.
Sliders with Chipotle Mayonnaise (Recipe courtesy Bobby Flay, 2007)
Ingredients:
Chipotle Mayonnaise:
1 cup mayonnaise
2 chipotles in adobo sauce
1 tablespoon adobo sauce
1/2 lime, juice
Salt and freshly ground black pepper
Sliders:
1 to 1 1/2 pounds ground chuck, 80/20
Salt and freshly ground black pepper
Cheese slices, your choice
Mini burger buns
Burger Bar (if desired):
Chipotle Mayonnaise
Pickles
Red onion slices
Chipotle Mayonnaise Directions:
Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.
Sliders:
Preheat grill over medium-high heat.
Form the meat into 2 to 3-ounce portions, packed tightly. Season with salt and pepper.
Place the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt.
Place the slider on mini burger buns and top with chipotle mayonnaise and any other desired toppings.
(Delicious and Healthy Loaded Potato Skins Recipe from dailydishrecipes.com.)
Ingredients:
2 med. russet potatoes, scrubbed clean
salt, pepper and/or seasonings of your choice
1 1/2 c. shredded reduced fat cheese of your choice (shred it yourself, it’s better!!)
1/4 c. bacon, torn into small pieces
1/4 c. reduced fat sour cream
2 Tbs. chopped fresh chives
Directions:
Preheat your oven to 475 degrees.
Scrub your potatoes until clean and allow to dry somewhat. Prick the surface of the potatoes with a fork several times all around. Place on a plate in the microwave and cook on high for about 10-12 minutes or until completely cooked all the way through.
Allow the potatoes to cool until you can handle them.
Line a baking sheet with foil.
Cut each potato in half lengthwise. Using a spoon, scoop out most of the flesh of the potato. (save for homemade mashed potatoes!) Be sure and leave some potato lining the shell of the potato skin.
Set the potato skins onto the baking sheet. Spray them all over (inside and the outside) with nonstick cooking spray. Season them (inside and outside) with salt and pepper, or other seasoning. Bake the potato skins for about 10 minutes until they are golden brown and beginning to get crisp.
Remove from oven. Fill the skins with cheese (divide among the skins). Sprinkle the bacon over the top. Place the pan back into the oven for approximately 8 minutes or until the cheese is bubbly. (watch this so the cheese doesn’t burn).
Serve with a nice dollop of sour cream on the top and sprinkled with chives.
(Mixed Green Salad with Pecans, Goat Cheese, and Honey Mustard Vinaigrette from simplyrecipes.com)
If making in advance for a party, do not add the dressing until you are ready to serve. The recipe makes more salad dressing than is required for the salad.
Ingredients:
4 ounces pecans, whole
1 Tbsp melted butter
1 Tbsp sugar
2 Tbsp honey mustard
1 clove garlic, minced
1/4 teaspoon red pepper flakes
1/4 cup balsamic vinegar
3/4 cup olive oil
Salt and pepper to taste
1 lb mixed salad greens, including fresh baby spinach
4 ounces goat cheese
1/4 cup dried cranberries
1 red bell pepper, cored, seeded, and cut into 1-2 inch thin slices
Method:
1 Preheat oven to 300°F. Place pecans in a bowl, pour melted butter over them, sprinkle with sugar, and gently toss until the pecans are all well coated with a dusting of sugar. Place them in a single layer on a parchment paper or Silpat lined cookie sheet. Bake for 20 minutes. Let cool to touch.
2 Whisk together the honey mustard, garlic, red pepper flakes, and balsamic vinegar in a medium sized bowl. Slowly drizzle the oil into the mixture, whisking constantly until completely incorporated. Season to taste with salt and pepper.
3 Place lettuces and baby spinach in a large bowl. Add the goat cheese, dried cranberries, red bell pepper, and pecans. Toss with 1/4 cup of the dressing.
Serve immediately. Serves 8. Chill remaining dressing.
(Texas Caviar Recipe from simplyrecipes.com)
Ingredients:
4 cups of cooked black-eyed peas (2 15-ounce cans, rinsed and drained)
8 green onions, just the green parts thinly sliced
1/2 cup chopped cilantro
3 jalapeño chile peppers, stems and seeds removed (wear gloves! do not touch your eyes after handling them!), finely chopped
2 plum tomatoes, diced, or 1/2 cup of canned diced tomatoes, drained
1 yellow bell pepper, seeds and stem removed, diced
3 cloves garlic, minced
2 Tbsp olive oil
2 Tbsp lime juice
1 teaspoon ground cumin
Salt and black pepper, to taste
Method:
1 In a medium bowl, stir together the black-eyed peas, green onion greens, cilantro, chopped jalapeño, tomatoes, bell pepper, and garlic.
2 In a separate bowl, whisk together the olive oil, lime juice, and cumin. Pour over the the black-eyed pea mixture. Stir to coat. Add salt and pepper to taste.
Best chilled for several hours. Serve cold as a side salad or with tortilla chips. Yield: Serves 4-6.
