Saturday, January 31, 2009

Super Bowl Eats!

Wifeys! Is your mate planning a day of football festivities for the Super Bowl? You can impress with a delicious spread of goodies! Present a simple buffet with playful decor. Incorporate football themed accents and favors. And even if you aren't a fan of the game, he'll appreciate your culinary support. Impress him and his friends with a culinary touchdown!

Sliders with Chipolte Mayo Sauce
Chipotle Mayonnaise:
1 cup mayonnaise
2 chipotles in adobo sauce
1 tablespoon adobo sauce
1/2 lime, juice
Salt and freshly ground black pepper
1 to 1 1/2 pounds ground chuck, 80/20
Salt and freshly ground black pepper
Cheese slices, your choice
Mini burger buns
Bar (if desired):
Chipotle Mayonnaise
Red onion slices
Chipotle Mayonnaise:
Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.
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.
Sweet Potato Fries
4 sweet potatoes
3 tablespoons canola oil
1 teaspoon garlic, granulated
1 teaspoon onion, granulated
1/2 teaspoon paprika
1 teaspoon cumin
1 tablespoon seasoned salt (recommended: Lawry's)
Preheat oven to 350 degrees F.
Peel the skin off the sweet potatoes. Cut them in 3/4 by 1/4-inch wedges.
Place the wedges on a baking sheet and toss with the oil. Spread out the wedges, making sure they don't overlap. Mix the rest of the ingredients and dust over the top of potatoes.
Bake for 20 minutes, remove from oven, turn potatoes, and put back in oven and bake for another 15 minutes.
Remove from oven, remove wedges from sheet tray, and let sit uncovered for 10 minutes. Then put back in oven for 3 minutes to reheat. Serve immediately.

Buffalo Chicken-on-a Stick
Buffalo Chicken-on-a Stick Serves 4 Increase this recipe as needed for your party; plan on ¼ pound chicken per person. Sauce: 6 tablespoons (3/4 stick) butter 1/4-1/3 cup hot pepper sauce 1 ½ tablespoons cider vinegar 1 0.6 ounce envelope dry Italian salad dressing mix 1 pound chicken tenders, rinsed and patted dry 2 tablespoons vegetable oil Wooden skewers (soaked in water for 30 minutes to avoid burning) Purchased blue cheese dressing In a heavy saucepan, combine butter, hot sauce, cider vinegar and dressing mix. Stir over low heat until smooth. Taste and add more hot sauce if desired. Preheat grill. Place chicken tenders in a large bowl; drizzle with vegetable oil. Toss to coat. Season with salt and pepper.
Thread each chicken tender onto a wooden skewer. Grill on an oiled rack until cooked through and golden brown, about 8 to 10 minutes.
Brush generously with Buffalo Sauce in the last minutes of cooking.
Serve with blue cheese dressing for dipping.
Guacamole with Fresh Corn and Chipolte
2 large ripe avocados (about 1 1/2 pounds), halved, pitted, peeled
1 tablespoon fresh lime juice
1 ear of fresh corn
1 plum tomato, seeded, diced
2 green onions, chopped
1 canned chipotle chili, finely chopped*
1/4 cup sour cream

Mash avocados with lime juice in medium bowl. Using sharp knife, remove corn kernels from cob and add to avocado mixture. Stir in tomato and green onions. Combine chipotle and sour cream in small bowl; whisk to blend. Stir cream mixture into avocado mixture. Season with salt. Do ahead: Can be made 4 hours ahead. Place plastic wrap directly onto surface of guacamole and refrigerate. Bring to room temperature before serving.
*Chipotle chiles are dried, smoked jalapenos canned in adobo sauce. They are available at some supermarkets, at specialty foods stores, and at Latin markets.

1/2 c. sugar
1/2 c. light corn syrup
1/4 c. butter
2 tbsp. cocoa
1/2 tsp. salt8 c.
popped corn (about 1/2 c. unpopped)
Heat sugar, corn syrup, butter, cocoa and salt to boiling in 4 quart kettle or Dutch oven over medium heat, stirring constantly; remove from heat. Stir in popped corn. Cook and stir until popcorn is coated, about 2 minutes. Cool to lukewarm. Shape into 3 inch balls. Place balls on waxed paper. Cool. For easy shaping, dip hands in cold water from time to time. For chocolate - peanut popcorn balls; stir 1/2 cup salted peanuts into cocoa mixture with the popcorn.
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1 comment:

Newbie said...

Yummy! The sliders look delicious!