Iron Chef: Super Bowl Eats - What Are We Having?
Thanks Thanks:  0 Like Like:  0 Dislike Dislike:  0 Roll Tide! Roll Tide!:  0 Ha Ha! Ha Ha!:  0
Results 1 to 9 of 9
  1. #1
    Suspended
    Join Date
    Aug 2015
    Posts
    2,281

    Super Bowl Eats - What Are We Having?

    What are you making or buying? Thoughts, ideas, and recipes, lets have them!

    Crimson and White Skillet Chili Cheese Dip

    Perfect for an informal get together, easy, cooked and served in a cast iron skillet so it stays warm for quite some team, and easy to eat

    Ingredients:

    1 1/2 lbs ground beef
    Packet Taco Seasoning
    2 cups shredded mexican cheese (or cheddar)
    1/4 cup chopped sweet onion
    Jar of good salsa 916oz)
    5 ounces cream cheese, cubed
    1 can grande biscuits
    1 tsp melted butter
    garlic
    chopped scallions
    chopped red onion
    sour cream (optional)
    canola oil
    chopped fresh parsley

    Directions:

    Preheat oven to 350

    Put a tsp or so of oil into cast iron skillet, add beef and sweet onion and brown over medium heat until done.Add taco seasoning and salsa, and bring to a simmer, then reduce heat to low and cook for 5 minutes stirring a few times. Turn heat to very low, add cream cheese and mexican cheese until melted, then remove from heat.

    Whil this is working, open biscuits, cut each into quarters, then roll each quarter into a ball. When meat is done, arrange biscuit balls around skillet perimeter, with each ball touching. Add some garlic salt into melted butter and brush over biscuit tops.

    Bake until biscuits are brown and done, about 18 or 20 minutes. Garnish with onions, parsley, and sour cream dollop in the very middle.

    Serve, using biscuits to dip.

    Easy, tasty - mix it up as YOU like - add some jalapeno, hot sauce, use chips for dipping, etc.

    Last edited by PitMaster; February 1st, 2017 at 11:48 AM.

  2. #2
    Suspended
    Join Date
    Aug 2015
    Posts
    2,281
    Thread Starter

    Re: Super Bowl Eats - What Are We Having?

    Ok, not much beats a GOOD Hot Italian Beef Style Sandwich

    I like doing theme type food for Super Bowls and big games, and this would be PERFECT if the Chicago Bears were in The Super Bowl. But New England and Atlanta themed food can wait for a bit, as a Hot Italian Beef sandwich sounds great to me right now. Again, this is good for a party, easy, makes a lot, and it kind of a serve yourself and top it as you like...

    Ingredients...

    5 lb Chuck or Rump Roast
    4 ozs zesty italian dry dressing mix
    salt
    pepper
    garlic
    1 TBS crushed red pepper
    8 oz jar pepperocini peppers sliced
    2 16 oz jars giardiniera (chi-town style sandwich mix) drained
    24 ozs beef broth
    Canola Oil
    1/2 cup red wine
    1 TBS Italian Seasoning
    2 onions thin sliced
    2 green peppers thin sliced
    provolone cheese slices
    good hoagie buns

    Directions...

    Season roast with salt, pepper, garlic
    Heat 2 tbs canola oil in a Dutch Oven over med high heat
    Sear the roast quickly, just browning all sides, and remove
    Add half the onions and peppers to pot and sautee over medium till they start to brown, maybe 8 minutes or so, then add the Italian seasoning and red pepper and continue for 1 minute. Deglaze with red wine, scooping up yummy bits that try to stick to the bottom of the pot. Add the stock and thyme and bring to a simmer, taste and adjust for seasoning as needed.

    Place roast in a slow cooker, pour stock and italian dressing, add 8 ounces of the pepperocini and Giardiniera, cover and cook on low for 8 hours. After 8 hours or so, test to see if meat will easily fork shred - if so shred it! If not let it cook a bit longer. After beef is shredded, cover and go for 1 more hour.

    To Serve

    Split buns in half, top with beef and provolone, and whatever toppings you like - more pepperocini and Giardiniera are sorta classical. Be sure to spoon some of teh delicious broth over the sandwich if you like - in Chicago they will actually submerge your sandwich in the tasty liquid..



    Last edited by PitMaster; January 30th, 2017 at 12:59 PM.

  3. #3
    Suspended
    Join Date
    Aug 2015
    Posts
    2,281
    Thread Starter

    Re: Super Bowl Eats - What Are We Having?

    Now, a Super Bowl Theme Recipe - this one for the soon to be runner-up Atlanta Falcons

    Super Bowl theme food - needs to be relevant, tasty, universally liked and easy to cook and serve is a bonus

    For Atlanta Football - how bout a food synonymous with the city and College Football - a Varsity Chili Slaw Dog!

    As they greet you when you walk into The Varsity, "What'll You Have?"

    Ingredients...

    8 Good Quality long skinny dogs, ala Sabretts
    Canola Oil
    Diced Sweet Onion (Vidalia)
    Mustard
    Hot Dog Chili
    Slaw

    For Chili...

    1 to 1 1/4 lbs ground beef
    Vidalia Onion diced to make about 2 cups
    1 cup water
    3 cloves garlic, peeled. sliced ultra thin
    3 TBS Tomato Paste
    3 TBS New Mexico Red Chili Powder
    1 TBS Salt
    1 Cup Good Beer

    In a heavy saucepan, combine beef, onion, water, garlic, tomato paste, chile powder, and salt. Cook over med-high heat until most of the liquid has cooked out, maybe 10 minutes. Add the beer and return to a simmer, then reduce heat to med-low and simmer about 20 minutes. Pull the pan off the heat and let chili start to cool.

    Slaw...

    1 lb cabbage, finely chopped but NOT pureed!
    3 TBS Sugar
    1 1/2 tsp salt
    3 TBS Mayo
    1 TBS apple cider vinegar

    Press Cabbage, salt and sugar into a bowl, pack it down tightly, cover and refrigerate for an hour. The sugar and salt will dissolve and start to draw moisture out of the cabbage. Press the mixture through a strainer, then add whisk mayo and vinegar together and add, stir until combined.

    Now lets do it...

    Heat a cast iron skillet over high heat, wipe with a paper towel dipped in canola oil to shine up the skillet. Pat the dogs dry, add them to pan, reduce heat to medium and cook until lightly charred, just a few minutes. Place the dogs in bun, top with a generous bit of chili, squeeze a good bit of yellow mustard on top, then cover with slaw and a thick layer of onions. Make sure you do it in just this order, for authenticity.

    Now you can buy a can of chili and premade slaw, but this is not much trouble, and well worth it for quality and also for the "Hotlanta Experience"

    Last edited by PitMaster; January 31st, 2017 at 09:08 AM.

  4. #4
    Suspended
    Join Date
    Aug 2015
    Posts
    2,281
    Thread Starter

    Re: Super Bowl Eats - What Are We Having?

    Ok, Atlanta just scored, time for New England to answer. And what better counter than to stick with your team identity and go with...

    New England Clam Chowder.

    Now, I started to go with a crock pot recipe for ease, but New Englanders are tough working sorts, ready to go the extra step - and making chowder from scratch is pretty easy.

    Ingredients...

    4 small cans minced clams
    1 cup diced carrots
    1 cup diced celery
    1 cup fine diced onion
    2 cups cubed potatoes
    3/4 cup butter, plus extra if needed
    3/4 cup flour
    1 quart half and half
    2 TBS red wine vinegar
    1 1/2 tsp salt, plus more as needed
    black pepper, fresh ground, to taste
    6 strips good quality bacon

    Directions...

    In a large skillet cook the bacon till done, then remove, leaving drippings.
    Drain juice from clams into the skillet and add onions, carrots, celery, and potatoes. Add water to cover, cook over medium heat till just tender.

    While this works,melt butter in a dutch oven or heavy saucepan. Whisk in flour till smooth, then whisk in cream and stir constantly until smoothed out and thickened. Stir in veggies and drippings, heat through, but not to a boil.

    Stir in clams just a couple of minutes before serving. If they cook very long they will become tough - when heated season as needed with salt and pepper, and vinegar, cook for one minute then remove from heat.

    Serve with crumbled bacon on top, maybe some chopped chives or parsley, and maybe just a pat of butter to smooth it out


  5. #5
    Suspended
    Join Date
    Aug 2015
    Posts
    2,281
    Thread Starter

    Re: Super Bowl Eats - What Are We Having?

    New England about to score again with a Boston staple - Dour Northeasterners love the Celtics, Bruins, Pats, ....but most of all, The Red Sox. Nothing says Boston sports more than a traditional Fenway Italian Sausage and Peppers, and for a Super Bowl Gathering, the ease of tastiness factor make this a no-brainer, like pounding away with Legarette Blount up 13 points halfway through the 3rd...

    Ingredients...

    2 TBS Olive Oil
    4 Italian Links, I like Hot with fennel seeds
    1 each green and red pepper, sliced into thin strips
    1 onion, sliced thin
    Salt
    1/4 tsp red pepper flakes
    3 or 4 TBS Red Wine, beer(or water)
    4 sub rolls. split lengthwise

    Directions...
    Turn oven to broil

    Place oil in skillet heated to medium. Add sausage and cook until browned, maybe 5 minutes or so. Add peppers and onions, salt to taste, and red pepper. Reduce heat to med-low and cook about 5 minutes more, stirring occasionally. Add liquid and cook until most has evaporated, maybe 3 minutes more, till meat is completely done and veggies tender as you like them.

    Brush rolls with olive oil and broil a minute or 2, layer sausage and peppers, and mange! I gotta have a good mustard with mine

    This dish is so fast, easy, and economical, easy to make for a crowd, and most of all, Beantown and Fenway approved.

    Works great by grilling the sausages as well - if you have a group I suggest offering both hot and sweet sausage, add yellow peppers for color if you like. I can smell it now, and I am past ready for lunch at 10am





    Last edited by PitMaster; February 1st, 2017 at 11:18 AM.

  6. #6
    Suspended
    Join Date
    Aug 2015
    Posts
    2,281
    Thread Starter

    Re: Super Bowl Eats - What Are We Having?

    Sad no one reads this board, but I love it and find it a refuge of sorts

  7. #7
    Suspended
    Join Date
    Aug 2015
    Posts
    2,281
    Thread Starter

    Re: Super Bowl Eats - What Are We Having?

    All Right, time for a Falcons response, and I am tapping into The Falcons Club of Savannah for this offering...

    Crab Stew

    Ingredients...

    2 TBS Butter
    1 smallish onion chopped
    Can each of condensed cream of potato soup and cream of celery soup
    1 soup can of milk
    1 soup can of half and half
    1 lb claw crabmeat, of course picked and cleaned
    1/4 cup dry sherry
    Salt, white pepper and Fresh Ground Pepper
    Make it...

    In a large saucepan, melt butter and sautee onion till translucent, about 4 minutes. Add soups, milk, half and half, and crabmeat and bring just to a boil. Add sherry, salt and pepper to taste, serve immediately! I like to add fresh cracked black pepper and a pat of butter on top of mine, some chopped chives or parsley add a nice easy garnish.

    This will serve about 4, and is literally something you can make while guests are watching the pregame or conversing in the kitchen. Delicious!

    Last edited by PitMaster; February 2nd, 2017 at 11:52 AM.

  8. #8
    Suspended
    Join Date
    Aug 2015
    Posts
    2,281
    Thread Starter

    Re: Super Bowl Eats - What Are We Having?

    Atlanta tallies again, this time with Julio's Favorite Fried Chicken

    This Chicken is brined then fried, a must try!

    Ingredients...

    Brine

    1/2 cup kosher salt
    1 tsp black peppercorns
    1 gallon cold water, divided in half
    3 good sprigs rosemary
    5 nice sprigs thyme
    4 garlic cloves
    2 bay leaves

    Chicken

    2 whole chickens, cut into 2 pieces
    1 quart buttermilk
    6 large eggs

    Egg Wash

    1 TBS hot sauce
    2 tsp salt
    2 tsp ground black pepper

    Dredge

    2 cups all purpose flour
    3 cups self rising flour
    1TBS garlic powder
    1 TBS onion powder
    1 TBS salt
    2 TBS paprika
    1/2 tsp cayenne pepper
    2 tsps dried thyme

    Canola Oil

    Directions

    Brine - In a large soup pot, dissolve the salt in 2 cups water over med-high heat. Add remaining water, stir. Add peppercorns, rosemary, thyme, garlic cloves and bay leaves.

    Place chicken in brine and refrigerate for at least 12 hours. After, pour the buttermilk in a large bowl, remove the chicken and submerge in buttermilk - refrigerate for 4 to 6 hours.

    Make Egg Wash

    In a large mixing bowl, whisk together eggs, hot sauce, 2 tsp salt and 2 tsp pepper. Drain the chicke, then place in egg wash. Turn to coat well.

    Make dredge - Mix together the flours, garlic and onion powder, 1 TBS salt, paprika, cayenne and thyme in a large GLASS dish. Remove 2 pieces at a time, let excess liquid drain off. Roll in flour, shake of excessand place on wire rack until ready to fry. Do all pieces like this.

    Fry em up - Pour canola oil into a large cast iron pan to a 1 inch depth and heat over med heat till it shows 325 on a deep fry thermometer. PLace 4 pieces in the pan, do not overcrowd, use long tongs to turn every 2 minutes. If it starts to darken turn heat down slightly - cook until chicken registers an internal temp of 180 degrees. Give teh oil a few minutes to regain the 325 temp, and do another batch.. Place cooked chicken on a pan lined with paper towels to absorb excess oil.

    You are now ready to enjoy as fine a piece of fried chicken as any person could ever hope for

    Last edited by PitMaster; February 2nd, 2017 at 01:13 PM.

  9. #9
    Suspended
    Join Date
    Aug 2015
    Posts
    2,281
    Thread Starter

    Re: Super Bowl Eats - What Are We Having?

    Ahh, time for the New England summer staple, that is great any time of year - The Classic Lobster Roll

    Now there are debates as to how to make this, purists want just the lobster to shine, others add things to jazz it up - all are good imo. But here is a pretty classical version...

    Ingredients...

    For 4 healthy servings

    1 1/2 lbs of fresh cooked New England Lobster meat, roughly chopped keep 4 of the claw pieces whole and separate
    1/4 cup minced celery
    1/4 cup top quality mayo
    1/2 tsp or so of fresh lemon juice
    Sea Salt and fine ground pepper to taste
    5 TBS softened butter
    4 good quality top loading hot dog buns

    Directions...

    In a medium bowl lighly combine lobster, mayo, celery, and lemon juice. Taste, then season with salt if needed and some pepper. Chill up to 6 hours for flavors to meld.

    When ready, heat a skillet on med-hi. Spread both sides of the buns with butter, then cook a minute or two until golden brown. Fill each bun with lobster mix, Garnish with one of the claw pieces, add a little lemon juice or melted butter on the top if you like. Finis


Bookmarks

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

TideFansStore.com Bama Gear

2019 NFL Draft Gear