Hot Outta The Oven: Class Up Your Super Bowl Menu

Alright, ladies, 7-layer dip and a case of Bud was a perfectly swell Super Bowl spread back when everyone crowded around the TV on your bean bag and futon. But now that you’ve upped your style (and upgraded your digs) why not kick up your menu a notch? Don’t worry, we’re not trading out chicken wings for caviar. But thanks to recipes from Wolfgang Puck and other star chefs, you can add a touch of gourmet to your “Game Day” staples…Coco-Loco Guacamole
Adapted from Chef Adan Trinidad. Chef at El Vez in Philadelphia, PA.
Serves 6

Ingredients:
2 Hass Avocados
2 Tablespoons Chopped Roasted Tomatoes
2 Ounces Goat Cheese
1 1/2 Tbs. Roasted Pistachios
1 Teaspoon Olive Oil
1 1/2 Limes (to be squeezed for juice)
1 Tablespoon Chopped Parsley
2 Teaspoons Diced Shallots
1 Head of Garlic
1 Cup of Coconut Milk
Salt to taste

To Do:
Slice the garlic to make 2 tbs of garlic chips. Soak the sliced garlic in coconut milk and drain well. Dry with a paper towel, then fry in a pan with oil until nicely browned. Peel, pit, and chop the avocados with a small knife and mix the remaining ingredients until you have a creamy chunky guacamole. Garnish with the garlic chips. Serve with your tortilla chips.

Mini Prime Cheese Burgers With Rémoulade Sauce (Optional)
From Wolfgang Puck
Makes 12 mini burgers

Ingredients:
3/4 Pound Ground Beef
Pinch of Kosher Salt
Pinch of Freshly Ground Black Pepper
4 Tablespoons Extra-virgin Olive Oil
6 Ounces Aged Cheddar Cheese, Sliced
6 Slices Brioche Bread, Carved Out With a 2-inch Ring Cutter
1 Cup Arugula leaves
6 Cherry Tomatoes, sliced
3 Cornichons, sliced
Rémoulade Sauce (recipe follows)

To Do:
1. Preheat a grill or grill pan.
2. Put the ground beef in a bowl and season with a generous pinch of salt and pepper. Mix together with your hands to combine. Take a small amount (about 2 tablespoons worth) of the ground beef and roll it in the palm of your hands like you are making meatballs. Flatten the top slightly and put the mini burger patties on a side plate. Drizzle the burgers with oil and season the tops with salt and pepper. Turn the burgers over and season the other side.
3. Place the burgers on the hot grill. Cook for 3 minutes, then turn them over with tongs. Put about 1/2 ounce of aged cheddar cheese on top of the burgers, allowing it to melt. While that’s cooking, put the brioche circles on the grill. Let them toast slightly on both sides, about 2 minutes total time.
4. To put the burgers together: Put the toasted brioche circles on a platter. Top each with a small spoonful of Rémoulade if you like (recipe below). Put the burger on top (cheese side up), followed by an arugula leaf, a slice of tomato and a slice of cornichon.

Rémoulade Sauce

Ingredients:
2 Cups Heavy Cream
3 Cloves Garlic, Minced
2 Sprigs Fresh Rosemary
1 Tablespoon Sweet Paprika
2 Tablespoons Peanut Oil
3/4 Cup of Finely Diced Red Onion
1/2Cup of Finely Diced Red Bell Pepper
1/2 Cup of Finely Diced Yellow Bell Pepper

To Do:
1. In a saucepan, combine the heavy cream, garlic, rosemary and paprika. Reduce by half. Allow to cool to room temperature.
2. In a sauté pan, heat the peanut oil. Sauté the onions, red and yellow bell peppers until glossy. Transfer to a plate and allow to cool to room temperature.
3. Add the cream mixture and blend in a blender or in a bowl with a handmixer.

Pigs-in-Blanket
Adapted from Laurent Tourondel, Executive Chef / Partner of BLT Restaurants

Ingredients:
3 Beef or Pork Hot Dogs (Veggie, Kosher, or other options are totally fine and up to you)
1 Sheet Puff Pastry
2 Eggs
1 ½ Tablespoon Milk
2 Tablespoon All-Purpose Flour
1 Cup Grated Swiss Cheese

To Do:
1. Preheat oven to 350°F. With a knife, cut the puff pastry into three 7 x 3.5-inch rectangles. Evenly layer ¼ cup of the grated cheese over the puff pastry.
2. Next, batter the hot dogs: In a small bowl, whisk the eggs and milk until well incorporated. Place the flour on a small plate and set aside. Individually coat each hot dog with the flour and then immediately dip it into the egg mixture. Place the battered hot dog on the center of each puff pastry rectangle. Continue with remaining hot dogs.
3. To assemble pigs-in-blanket: Roll the puff pastry around each hot dog and carefully pinch the ends to secure. Brush the top with the remaining egg wash and evenly sprinkle with the remaining cheese. Place them on a sheet pan lined with parchment paper and bake until the puff pastry is browned and cooked through, approximately 20-30 minutes. When you can handle the hot piggies, cut each one with a serrated knife into 5 or 6 pieces and serve immediately with gourmet mustard (such as Raye’s Mustard).

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