Chicken wings, guacamole, and cheesy dips are America’s top choices for most Big Game day menus, but the same recipes year after year can get tiring. Forget the same-old spread and surprise your guests with a little more taste and pizazz this year. Put these tips into play for a winning combination your team can celebrate. Swap Up with Sausage. Transform typical dishes, by swapping sausage into recipes, such as chili and nachos, which typically incorporate ground beef. The built-in flavor lends great taste and convenience to these dishes. Instead of chips and queso, add brat sausage to your nachos to make brat-chos. Or give this MVP Chili recipe a try! Use Unexpected Ingredients. Many dips and sides prominently feature the gooey goodness of cheese. Put a fresh spin on these dishes with high-quality, sophisticated options that feature more robust flavors, such as pungent blue cheese, smoked Gouda or tangy goat cheese. Sweeten Up Your Spread. To mix in sweet with the savory options, find a spot on the table for some fresh fruit flavor. Favorites such as fruit salad, fruit pizza or fruit kabobs can make for a delectable treat to accompany the rest of your game-day fare. Mix it Up. Smoky flavors and bourbon are trending upward in kitchens, backyards, bars and restaurants across the country. Combine the two for a creative spin to your beverage spread. Seep Johnsonville Fully Cooked Smoked Brats in bourbon for about a day to extract smoky and savory flavors, and mix the bourbon for a modern twist on the Manhattan cocktail. Here are two cool ideas! Smokey Sausage Manhattan: Ingredients: 2 ounces Sausage-Infused Bourbon 1 ounces Sweet Vermouth 1 dash Angostura Bitters 3 Cherries Directions: In ice filled mixing glass, add all ingredients and stir for at least 30 seconds. Strain into martini glass and garnish with 3 cherries on a pick. Sausage-Infused Bourbon 1.Cut Johnsonville Fully Cooked Smoked Split Rope Sausage into 1/2-inch slices. 2.In glass jar with tight lid (canning jar is ideal) add sliced brat with 6 ounces of bourbon and let sit for 24-48 hours.
MVP Chili:
Ingredients: 2 packages of Johnsonville Hot Italian Sausage Links (use mild links for less spicy chili) 1 large onion 3 cloves garlic, minced 2 tablespoons chili powder (use mild chili powder for less spicy chili) 1/4 teaspoon cumin 1 bottle (12 ounces) dark beer (OK to substitute light beer or 1 cup beef stock) 1 can (28 ounces) crushed tomatoes 2 tablespoons tomato paste 1 can (15.5 ounces) red kidney beans 1 can (15.5 ounces) black beans 1-1.5 cups corn (frozen or fresh off the cob) salt and pepper Directions: 1. De-case sausage and sauté in large pot; use wooden spoon to crumble sausage as it cooks. 2. Once sausage is nicely browned, stir in onion, garlic, chili powder and cumin and continue cooking until onion softens, about 5 minutes. 3. Add beer and allow it to simmer for an additional 5 minutes scraping up any brown bits from the bottom of the pan. 4. Stir in tomatoes and tomato paste and allow it to simmer, uncovered for an additional 10-15 minutes on medium-low, stirring occasionally. 5. Taste and adjust seasonings with salt and pepper. 6. Finally, stir in beans and corn. 7. Let this come to a simmer and it’s ready to serve! (Can be prepared a day ahead.)
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With football season well underway, it’s time to think about the part of the game everyone can enjoy – win or lose – the delicious food. And no tailgating spread, or homegate if you prefer to enjoy the game from the comfort of your own couch, can be complete without one star ingredient – bacon. Hand-trimmed and slow smoked over real hardwood hickory chips, Farmland Hickory Smoked Bacon – available in multiple varieties, including thick cut, classic cut and low sodium – packs the perfect punch to take your tailgate to the next level. While a perfect topping for grilled fare, such as cheeseburgers, bacon can also be used to take other go-to game food up a notch. Treat yourself to a classic appetizer, such as onion rings, only wrap them in bacon for an added flavor kick, or add a couple slices to a tried-and-true cold weather favorite, grilled cheese, along with some zesty jalapenos to push your pre-game meal to the extreme. For more ideas to boost your tailgate, bacon lovers can visit farmlandbaconclub.com to find original videos, contests, giveaways and extreme bacon recipes. Bacon-Wrapped Onion Rings
Makes: 6-8 onion rings 2 large onions (Vidalia or otherwise) 1 1/2 cups light brown sugar 1/2-1 1/2 teaspoons cayenne pepper 1/2 teaspoon kosher salt 1/2 teaspoon granulated garlic 1/2 teaspoon granulated onion 1 pound Farmland Hickory Smoked Thick Cut Bacon Remove stem and blossom ends of onion and slice into 1/2-inch slabs, peels removed, and separate into two-ring sections. Line half sheet pan with layer of heavy duty foil, parchment or Silpat. In pie plate, use fork to toss together brown sugar, cayenne pepper, salt, granulated garlic and onion until evenly combined. Take one slice of bacon and gently stretch it to lengthen it. Hold one edge against an onion ring and wrap it around the onion, overlapping bacon by 1/8-inch or so. If needed, use part of second strip to finish wrapping onion. Use toothpick to secure bacon to onion. Place bacon wrapped onion ring in bowl of brown sugar and flip. Ensure entire onion ring is covered with brown sugar mixture. Place on prepared pan. Repeat with remaining bacon and onion rings. Place in a cold oven and turn temperature to 325 F. Bake for 30 minutes before removing from oven and gently flipping onion rings. Bake for another 20-30 minutes, or until bacon is crispy and deep mahogany in color. Transfer to paper towel or paper bag-lined plate to cool in single layer for at least 5 minutes before serving. Jalapeno Bacon Grilled Cheese Sandwich Makes: 2 sandwiches 4 strips Farmland Hickory Smoked Classic Cut Bacon 2 good sized jalapenos 4 bread slices 2 slices mozzarella, cheddar or pepper jack cheese Cook bacon over medium heat for 2-3 minutes. Slice jalapenos in half circles and saute in left over bacon fat. Butter non-greased side of bread. Sprinkle on jalapenos and bacon. Top with cheese of your choice. Top with another slice of bread, greased side facing out. With Superbowl season in full swing, throwing a winning tailgating party is a must. Fire up the grill and mix up some great cocktails to keep your party going strong from kickoff to the final horn. This year, take your game to new heights by putting an unexpected twist on traditional tailgate eats and drinks. Ditch the wilted stalk of celery and soggy slice of bacon, and bolster your Bloody Mary with any variety of sausage – a game-changing play sure to turn heads, experiment with different flavor in your garnish and earn the respect of your comrades. A Bloody Mary is more than just a crave-worthy cocktail. It’s a spectacle, a cultural phenomenon and an opportunity to make a statement at your next tailgate party. No matter which team you’re rooting for this football season, you can customize your Bloody Mary with a smoked cooked Johnsonville sausage and other garnishes. For added fun, offer a complete Bloody Mary bar to let guests call their own audible. Include options such as:
Sweet ’n Southern Bloody Mary
Prep time: 15 minutes Cook time: 7 minutes Servings: 4 cocktails 1 cup sweet tea vodka 3 cups Bloody Mary mix or tomato juice 1/4 cup okra juice 1/4 cup Worcestershire sauce 1 tablespoon hot sauce 1/2 teaspoon celery salt 1 dash ground black pepper 4 skewers 4 Johnsonville Smoked Beef Brats, grilled 4 okra spears In shaker or pitcher, mix vodka, Bloody Mary mix or tomato juice, okra juice, Worcestershire sauce, hot sauce, celery salt and black pepper. Pour into 4 glasses with ice. For garnish, assemble each skewer with smoked beef brat and okra spear and place into cocktails. Bratty Mary Prep time: 15 minutes Cook time: 7 minutes Servings: 4 cocktails 1 cup vodka 3 cups Bloody Mary mix or tomato juice 1 tablespoon horseradish sauce 1 tablespoon hot sauce 2 tablespoons lime juice 2 dashes pepper 1 Johnsonville Brat, grilled 1 brat bun 4 skewers 4 cheddar cheese cubes 2 dill pickle spears, cut in half In pitcher, mix vodka, Bloody Mary mix or tomato juice, horseradish sauce, hot sauce, lime juice and pepper. Pour into 4 glasses with ice. Assemble grilled brat in bun and slice into four pieces. For garnish, assemble each skewer with one quarter of brat with bun, one cheese cube and half dill pickle and place into cocktails. Two great regional eats
Heat the oven to 400 degrees F. Coat the Anaheim chiles in 1 tablespoon of oil and roast in the oven until the skin blisters and the peppers soften, about 20 minutes. Remove the chiles from the oven and allow to cool. Once cooled, stem and seed the chiles, keeping the skin on (if there is some charring on the skin it's ok). Heat the remaining oil in a large pot over medium-high heat. Add the pork and sprinkle with salt and pepper. Add the cumin and cook until the pork is golden brown all over, about 15 minutes, stirring as needed. Remove the pork with a slotted spoon and set aside. Lower the heat to medium. Add the chiles, onions, cilantro and garlic to the oil remaining in the pot. Sprinkle with salt and pepper. Saute the vegetables, scraping any brown bits from the bottom of the pot, until the onions are soft and golden, about 10 minutes. Stir in the flour and cook until the flour absorbs the excess liquid and is cooked through, about 3 more minutes. Return the browned pork to the pot along with the tomatillos and chicken stock. Bring to a boil, reduce to a simmer and cover with the lid. Cook until the pork is tender, about 45 minutes. Uncover and simmer until the liquid reduces slightly and the flavors concentrate, about 15 more minutes. Serve with chips and a lime wedge.
PORK:
For the pork: Preheat the oven to 350 degrees F. Make small holes all over the pork skin with a thin sharp knife; this will help the skin to render during cooking. Generously sprinkle pork all over with salt and pepper. Add the pork, apple cider, white vinegar and garlic to a Dutch oven or heavy-duty pot. Make sure to massage the liquid all over the pork. Cover with a tight fitting lid and place in the oven, skin-side up, for 3 hours total cooking time. After 1 1/2 hours, turn the pork over, skin-side down, and baste with the cooking juices. Continue to cook, covered, for the remaining 1 1/2 hours. The pork should be fork tender and golden brown around the edges. The cooking liquid will have reduced and become richer in color. Let the pork rest, uncovered, in the pot. For the BBQ sauce: Heat the vinegar and sugar in a medium saucepan over medium heat until the sugar dissolves. Off the heat, stir in the ketchup, honey, red pepper, salt and black pepper. When the pork is cooled, shred the meat, including the skin, by hand or with forks. Run a knife though the meat once or twice until the strands are about 1/2-inch long. Recombine the chopped meat with the braising juices and garlic. Add a desired amount of the BBQ sauce, depending on how much vinegar you want (you will have 2 cups of sauce) and serve the rest on the side. Spoon the pulled pork on a bun and top with slaw.
Barbecue Chicken Nachos
Makes: 1 large serving 1 rotisserie chicken 1 cup barbecue sauce nacho chips 1 cup shredded Jarlsberg Cheese 1/4 cup chopped green onion sour cream (optional) Heat oven to 350 F. Pull white meat off rotisserie chicken and place in mixing bowl. Add barbecue sauce to pulled chicken and gently mix together. Scatter nacho chips on oven-safe dish and place pulled chicken on top. Shred cheese with grater and coat top of chicken. Place in oven for approximately 10 minutes. Sprinkle green onion on top and serve with sour cream, if desired. Jalapeno Poppers Makes: 16 16 whole jalapeno peppers, rinsed and drained 2 logs (4 ounces each) fresh goat cheese 1 cup shredded Jarlsberg Cheese 1/4 cup grated Parmesan cheese 1/4 cup diced green onion (scallions) dash of hot sauce cilantro leaves mini hot red peppers (optional) Using small sharp knife, cut slit down one side of each pepper. Leave stem intact and remove seeds and veins. In bowl, mash all cheeses, onion and hot sauce. Divide among peppers, stuffing each generously. Refrigerate. (Note: Recipe can be made ahead to this point.) Arrange peppers in heavy aluminum foil packet. Grill 8-10 minutes, or until cheese begins to melt. Garnish with cilantro and, if desired, hot red peppers. Cheese and Mushroom Pizza Makes: 1 pizza 1 premade pizza dough (14-16 ounces) 5 tablespoons tomato sauce 2 diced Roma tomatoes 8 ounces shredded Jarlsberg Cheese 2 ounces grated Parmesan cheese 8-10 sliced mushrooms 2 teaspoons oregano arugula (optional) Heat oven to 425 F. Follow premade pizza dough instructions on package. Spread thin layer of tomato sauce and fresh tomatoes on uncooked pizza dough, sprinkle with cheeses, top with mushrooms and finish with oregano. Bake pizza in oven for 15-20 minutes, or until golden brown. Garnish with arugula, if desired. Pick a Party Bite Finger foods make it easy for your fellow fans to quickly grab a snack between plays and save the serious grub for a longer break in the action. Tide them over until halftime with these bite-site appetizers. For a little extra fun, use toothpicks bearing the mascot or signature color of your favorite team. Jarlsberg Cheese salami green grape toothpick Cut cheese and salami into bite-size cubes. Thread ingredients on toothpicks, varying the order and mixing and matching ingredients for different flavor combinations. Sign up for the newsletter here |
AuthorVic Luebker "The Battle Field Chef" is Editor and Chief of Food and Bars and is an admitted food, drink and travel junky with a passion for fun! More about Vic here. Archives
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