Super Bowl week is upon us once again, and whether you’re a football fan or not, chances are pretty good you’re going to be watching the game on Sunday – even if it’s just to see the commercials. Chances are also pretty good that you’ll be watching the game with others, either hosting your own party, or as a guest of someone else. And whether you’re just looking to take a dish to someone else’s party or looking for several to spice up your own, you’re going to need some recipes that will wow your friends and make your cooking the talk of the evening. Here are a few suggestions from our cooking librarian:
- 1/3 cup Mayonnaise
- 2 Tablespoons Ketchup
- 1 teaspoon Cayenne Pepper (less If You’re Sensitive To Spice!)
- 4 Tablespoons Butter
- 1/2 whole Medium Onion, Finely Diced
- 8 ounces, weight White Mushrooms, Chopped Finely
- 1/2 cup White Or Red Wine (optional)
- 4 dashes Worcestershire Sauce
- Kosher Salt And Freshly Ground Black Pepper
- 2 pounds Ground Beef
- 4 Tablespoons Heavy Whipping Cream
- 4 dashes Worcestershire Sauce
- 1 teaspoon Kosher Salt
- Freshly Ground Black Pepper
- 4 slices Swiss Cheese, Cut Into Four Squares
- 8 whole Dinner (or Slider) Rolls, Split
In a small bowl, mix mayonnaise, ketchup, and cayenne. Stir together until totally combined. Set aside. (This is the spicy fry sauce.)
Melt butter in a large skillet. Add onions and cook over medium heat for five minutes, stirring frequently. Add mushrooms and toss around, then add wine (if using), Worcestershire, salt and pepper. Cook for several minute over medium heat, or until all liquid has evaporated. Transfer mushroom mixture to a separate bowl, scraping all contents from the skillet.
Mix ground beef, heavy cream, Worcestershire, and salt and pepper in a bowl. Use your hands to thoroughly mix ingredients. Form 1/4 to 1/3 cup of the meat mixture into patties, making an indentation with your thumb to keep the patties from plumping too much when they cook. In the same skillet as the one used to cook the mushrooms, melt 1 tablespoon butter over medium to medium-high heat. Add four patties at a time, indented side face up. Cook for 4 minutes, then flip. Spoon generous portion of mushroom mixture on each patty, then top with one or two squares of Swiss, depending on your preference. Place lid on skillet and cook for an additional 2 to 3 minutes, until burgers are cooked through and cheese is melted. Remove to a place and keep warm while you repeat with the rest of the meat mixture.
Toast halved buns under the oven broiler. Spread generously with spicy fry sauce. Place patties between buns and serve immediately with fried onion strings.
- 1 can (28 Ounce) Whole Tomatoes With Juice
- 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
- 1/4 cup Chopped Onion
- 1 clove Garlic, Minced
- 1 whole Jalapeno, Quartered And Sliced Thin
- 1/4 teaspoon Sugar
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground Cumin
- 1/2 cup Cilantro (more To Taste!)
- 1/2 whole Lime Juice
Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.
- 1 whole Onion, Peeled And Quartered
- 1 whole Pork Butt (pork Shoulder Roast)
- Salt And Pepper
- 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
- 2 cans Cola (Dr Pepper, Coke, Etc.)
- 2 Tablespoons Brown Sugar
- 12 whole Good Quality Kaiser Or Deli Rolls
- 12 Tablespoons Butter
- 1/2 head Cabbage, Sliced Thin
- 1/2 head Purple Cabbage, Sliced Thin
- 1 whole Jalapeno, Halved Lengthwise And Thinly Sliced
- 1/2 cup Whole Milk
- 1/2 cup Mayonnaise
- 1 teaspoon White Vinegar
- 1 Tablespoon Sugar
- 1/4 teaspoon Salt
- 1/4 teaspoon Cayenne Pepper
- 2 cups Cilantro Leaves, Barely Chopped
Preheat oven to 300 degrees.
Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.
Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.)
Combine shredded cabbage and sliced jalapenos in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate two hours.
Before serving, toss in cilantro leaves.
Butter both halves of Kaiser rolls, then brown them on a griddle or skillet until golden and crisp on the surface. Load up each sandwich with shredded pork, then REALLY load them up with the slaw.
The magic is in the combination of the hot liquid from the meat and the cool, creamy liquid from the slaw.
- 2 whole Red Onions
- 1 whole To 2 Whole Green And Red Bell Peppers
- 3 whole Zucchini
- 10 whole White Mushrooms
- 1 dash Red Wine
- 5 Tablespoons Or More Of Butter
- 2 cups (more Or Less) Shredded Monterey Jack Cheese
- 1 package Flour Tortillas
First, thinly slice the red onions, bell peppers, zucchini (on the diagonal) and the mushrooms. Heat 1 tablespoon of butter in a nice hot skillet. Next, you are going to cook each vegetable individually.
When the skillet is good and hot and the butter is just starting to brown, throw in the onions. Stir and cook until they get quite brown, about 4 to 5 minutes. Remove from the skillet and add another tablespoon of butter to the skillet. Throw in the green pepper and cook until blackish/brown. Follow with the red bell peppers, again until nicely browned.
Add another tablespoon of butter and make sure your skillet is very hot. Throw in the zucchini and again, cook until it had a nice brownish/black color starting to emerge. Remove from the skillet, add another tablespoon of butter and throw in the mushrooms. While they are cooking, add a splash of red wine. Cook for 3 or 4 minutes. Remove and set aside with the rest of the vegetables.
In a skillet over medium-low heat melt a nice coating of butter. One at a time place the tortillas into the pan with the butter, turning them once. Cook until golden on both sides. Repeat with the remaining tortillas, adding butter as you go. Set all browned tortillas on a plate.
Assemble the quesadillas by placing the desired ingredients inside each tortilla. Start and end with a helping of cheese, which will help “seal” your quesadilla so it doesn’t fall apart when you eat it.
Place all quesadillas on a baking sheet and bake in a 375-degree oven for 10 to 15 minutes. Serve with pico de gallo, guacamole and sour cream.
Want more ideas? Visit the Cooking Neighborhood here at the library for more recipe and food ideas for your Super Bowl party. This week we even have Super Bowl recipe ideas posted in the Cooking Neighborhood, so be sure to check them out!