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Archive for Super Bowl

TIP OF THE DAY: Pizza & Beer Flight

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Enjoy different beers with your pizza. Photo courtesy Delancey Hollywood.

 

Why don’t all pizza restaurants offer a beer tasting flight?

Delancey Hollywood has it right: a tasting of four different beers to enjoy with your pizza.

If you can’t make it to Hollywood, create the concept at home. How about debuting it during the Super Bowl?

Since most people don’t want to consume four entire beers with a pizza, buy plastic tumblers for shorter pours.

The biggest challenge is what beers to offer. You can do a tasting of four different lagers or other beer types to compare brands, or mix it up: an ale, IPA, lager and stout, for example.

We’re so into this idea, we’re going to have it for lunch today.

Now, the second biggest challenge: What type of pizza to order?

 

  

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FOOD FUN: Mashed Potato Stuffed Burger Recipe

You’re used to fries or potato chips with your burger. But how about mashed potatoes?

For some food fun, executive chef Craig (Andy) Beardslee of Hash House A Go Go in San Diego suggests a layer of Parmesan mashed potatoes between two eight-ounce burgers. This one-pound burger with mashed potatoes is not quite Paula Deen (who famously sandwiched a burger, fried egg and bacon between Krispy Kreme donuts), but it’s fun.

About the name: It’s not really a potato-stuffed burger. It’s more of a potato-layered burger; otherwise, the potatoes would be stuffed inside the burger patties. As in recipe ingredients, in naming, strive for accuracy!

We like onion with our burger; so when we tried this recipe, we added thinly sliced green onions (scallions) to the mashed potatoes. We also mashed the potatoes with basil oil, and on another occasion with truffle oil. Both are inspired choices, with or without the Parmesan cheese.

RECIPE: MASHED POTATO STUFFED BURGERS

Ingredients For 1 Serving

 

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Mashed potato stuffed burger: Just in time for Super Bowl supping. Photo courtesy Idaho Potato Commission.

  • 2 8-ounce ground prime beef patties
  • 6 ounces mashed potatoes with fresh shaved Parmesan cheese, griddled
  • 2 bread and butter plank pickles
  • 2 tomato slices
  • 2 romaine lettuce leaves
  • 1 red onion slices
  • 2 applewood-smoked bacon strips
  • 1 ciabatta or sesame bun
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    Preparation

    1. PLACE the mashed potatoes on a griddle in a pancake shape. Brown and turn.

    2. LAYER the lettuce, tomato, onion and pickles on bottom bun. Top with one beef patty.

    3. LAY on a mound of griddled mashed potatoes and add 2 strips cooked bacon. Top with the second beef patty, then the top half of the bun.

      

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    SUPER BOWL: Buffalo Brussels Sprouts & Buffalo Chicken Grilled Cheese Sandwiches

    Thanks to QVC for this recipe by Meredith Lawrence |Blue Jean Chef for QVC.

    “Deep-frying is not the most common way of cooking Brussels sprouts,” says Meredith, “but it’s delicious! You can alter this recipe by leaving out the breading and just deep-frying the sprouts, or by using a different type of dip, like honey-mustard or ranch, instead of the blue cheese.”

    RECIPE: BUFFALO BRUSSELS SPROUTS

    Ingredients

    For The Brussels Sprouts

  • 1 lb Brussels sprouts, trimmed and halved
  • Canola oil (for deep-frying)
  • 1/4 cup flour
  • 2 eggs, lightly beaten
  • 1/2 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • Freshly ground black pepper
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    Even people who don’t like Brussels sprouts will enjoy these! Photo courtesy QVC.

     
    Buffalo Hot Sauce

  • 1/4 cup hot sauce
  • 1/4 cup butter, melted
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    Blue Cheese Dip

  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 2-4 ounces blue cheese, crumbled
  • 1 clove garlic, minced
  • 1 tablespoon white wine vinegar
  • 2 tablespoon chives, chopped
  • Freshly ground black pepper
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    Buffalo grilled cheese sandwich. Photo
    courtesy QVC. The recipe is below.

     

    Preparation

    1. PREPARE the Buffalo hot sauce by combining the hot sauce and butter in a small bowl; set aside.

    2. PREPARE the blue cheese dip: Combine all the ingredients in a small bowl and refrigerate until the Brussels sprouts are ready.

    3. PREPARE the Brussels sprouts: Bring a saucepan of salted water to a boil. Blanch the halved Brussels sprouts in vigorously boiling water for 2 minutes. Strain and drain well, rolling around in a clean dish towel to remove as much of the moisture as possible.

    4. FILL a straight-sided sauté pan with canola oil about 2-3 inches deep, and bring the temperature to 350°F.

    5. PLACE the flour and eggs in two separate shallow dishes. In a third shallow dish, or a zipper-sealable plastic bag, combine the breadcrumbs, Parmesan cheese, salt, and pepper. Lightly dredge the Brussels sprouts in the flour, then dip them into the egg mixture. Coat with the breadcrumb mixture.

    6. DEEP FRY the breaded Brussels sprouts in the oil until nicely browned. Remove from the pan and place on a rack or paper towel-lined plate. Allow the Brussels to cool slightly and serve immediately with the Buffalo Hot Sauce and Blue Cheese Dip.

     
    RECIPE: BUFFALO CHICKEN GRILLED CHEESE

    This recipe comes from QVC’s resident chef, David Venable. David’s tip: To make these appetizer-friendly, simply cut the sandwiches into bite-size pieces and place a toothpick into each square!.

    Ingredients

  • 8 slices French bread, sliced 1/2″ thick
  • 6 ounces cream cheese
  • 1 cup Cheddar cheese, shredded
  • 3/4 cup blue cheese, crumbled
  • 2 cups rotisserie chicken, shredded
  • 1/4 cup mayonnaise
  • 1/8 cup onion, minced
  • 1/4 cup celery, minced
  • 5 tablespoons Buffalo Wing sauce
  • Softened butter
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    Preparation

    1. SPREAD the butter evenly on four slices of bread and lay each slice, buttered-side down, on a work surface lined with parchment or wax paper. Set the remaining four slices aside.

    2. WHIP the cream cheese in a mixing bowl until smooth and creamy, scraping the sides of the bowl once or twice. Add the Cheddar cheese and mix well; then fold in the blue cheese. Spread the mixture onto the plain side of each slice of bread.

    3. COMBINE the chicken, mayonnaise, onion, celery, and Buffalo Wing sauce in a new mixing bowl; toss until the chicken is evenly coated. Spread this mixture on top of the prepared bread slices and top with the remaining four slices.

    4. HEAT a large sauté pan or griddle over medium-low heat. Add the sandwiches and toast each side until golden brown, about 5-8 minutes. Serve.

      

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    SUPER BOWL RECIPE: Taco Sundae

    Wondering what to o with those banana split dishes? Make a taco sundae!

    This recipe is from Wholly Guacamole, which uses its Wholly Guacamole Classic Dip and Wholly Salsa. It takes just 20 minutes to prepare.

    RECIPE: TACO SUNDAE

    Ingredients For 4 Servings

  • 1 pound lean ground beef or turkey
  • 1 package taco seasoning mix
  • 1 cup shredded Cheddar or Mexican blend cheese
  • 1 can (16 ounces) refried beans
  • 1/4 cup sour cream
  • 1/4 cup salsa (your choice of mild, medium or hot)
  • 3 cups shredded lettuce
  • 14 ounces guacamole
  • 6 grape tomatoes, cut in half
  • Tortilla chips
  • ice cream scoop
  • Oval bowls
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    Taco_Sundae-whollyguacamole-230sq

    There’s no ice cream in this sundae! Photo courtesy Wholly Guacamole.

     

    Preparation

    1. BROWN the ground meat; then add the taco seasoning, adding a little water as needed to distribute the seasoning evenly. Stir to mix well. Continue cooking another 5 minutes. Remove from heat and stir in 3/4 cup of the shredded cheese.

    2. HEAT the refried beans.

    3. COMBINE combine the sour cream with the Wholly Salsa dip in a small bowl.

    4. COVER the bottom of the dish with the shredded lettuce. Scoop the meat with the ice cream scoop, pack it with a spoon and place in the middle of the bed of lettuce.

    5. SQUEEZE the guacamole into the [cleaned] scoop, smooth with the back of a spoon or knife and place on one side of the meat. Place a scoop of beans on the other side of the meat.

    6. POUR a tablespoon of the salsa mixture over each scoop. Sprinkle with shredded cheese and place a cherry tomato on top. Serve with corn tortilla chips.

      

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    SUPER BOWL: Football Pizza

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    It’s easy to make “football pizza.” Photo
    courtesy Due Forni | Las Vegas.

     

    Turn pepperoni into a pigskin with this clever idea from Due Forni restaurant in Las Vegas (the restaurant’s name means “two ovens”).

    Whether you’re having pizza delivered on game day or making it yourself, it’s easy to add a football to your pizza.

  • Slice a pepperoni sausage thinly.
  • Slice mozzarella into “laces.”
  • Ten minutes before the pizza should come out of the oven, quickly remove and lay the pepperoni atop and mozzarella, as shown in the photo.
  • Return to the oven to heat the pepperoni and melt the cheese. If it’s delivery pizza, have a hot oven ready; lay down the pepperoni and cheese and heat for 10 minutes.
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    Go team!

     

    MORE “FOOTBALL FOOD”

  • Football Cupcakes
  • Football Deviled Eggs: make laces with chives
  • Football Steak
  • Football Strawberries: Pipe white chocolate laces onto chocolate-covered strawberries
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