“Big Game” bites
Any type of get together with friends and family always comes down to the food, and when it is for the biggest game of the year it is no different.Snack food is always great to have because it allows your guests to graze, and enjoy a refreshing beverage without getting too full.The “bite” is way more than a chip or chicken nugget. A “bite” should be something that will blow your taste buds into another dimension with just one mouthful.These few recipes below all bring complex flavor to the “bite” that will not only impress your guests but satisfy even the biggest of appetites.Be safe, keep the beer cold, the food coming; and enjoy the game.
Andouille & Mustard Green Stuffed Mushrooms
Makes 25 Stuffed Mushrooms· 25 Cremini mushrooms stems removed, any visible dirt brushed off
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· 2 tablespoons olive oil
· 1/3 pound-andouille sausage (about 2 links) casing removed and crumbled
· 2 cups mustard greens, stems removed, rinsed thoroughly and rough chopped
· 2 garlic cloves, finely chopped
· 2 green onions, sliced thin, whites and green tops separated
· 1/4 cup panko bread crumbs
· 1/4 cup pecorino romano, grated
· 1/2 cup fontina cheese, shredded
· 1 egg, lightly beaten
1. Preheat oven to 400 degrees
2. Heat olive oil in a sauté pan over medium high heat
3. Add sausage and cook, breaking into small pieces, until cooked through, about 6 minutes.
4. Add greens and cook until wilted.
5. Add the garlic and white part onion, cook to soften, 2 to 3 minutes.
6. Remove and place in a mixing bowl to cool.
7. Add green part of onions, bread crumbs, Romano cheese, Fontina Cheese, egg and combine.
8. Place mushroom caps cavity side up on aluminum foil lined baking sheet.
9. Evenly distribute mixture into caps, about 1 1/2 to 2 tablespoons in each.
10. Bake until mushrooms are tender, about 15-20 minutes, plate and serve warm.
Baked Oysters with Sriracha Butter
· 12 raw oysters on the half shell
· ½ pound bacon, sliced into strips
· 1 garlic clove, chopped fine
· 1 green onion, white sliced thin
· 4 sun dried tomatoes (packed in oil) drained and sliced into thin strips
· ¼ cup panko bread crumbs
· 4 cups rock salt
· 1 stick unsalted butter, softened to room temperature
· 1-2 tablespoons sriracha hot sauce
1. Combine butter and hot sauce until incorporated.
2. Place on a 12x12 piece of plastic wrap and form into log about 10” long wrapping in plastic.
3. Place in the refrigerator to set up, at least two hours.Oysters:
1. Preheat oven to 450 degrees.
2. Cook bacon oven medium high heat until crispy.
3. Remove with slotted spoon (leave drippings in pan) and drain on paper towel.
4. Lower heat to medium, add the garlic, onions and sun dried tomatoes to drippings.
5. Cook, stirring frequently until softened, about 2 minutes, remove from heat and let cool.
6. Once cool place in a mixing bowl with bread crumbs and combine.
7. Spread salt on a baking sheet.
8. Scrub oysters, open and loosen oyster from the shell, discard the top shell.
9. Top with bacon bread crumb mixture and a slice of the Sriracha butter.
10. Bake until golden brown, about 8 to 19 minutes.
11. Melt some of Sriracha butter, place oysters on a serving platter and serve.
Fried Mac and Pepperoni Cheese
Makes 32 bites
· 2 tablespoons unsalted butter
· 2 tablespoons all purpose flour
· 1 1/4 cups heavy cream
· 1/2 teaspoon black pepper
· 3/4 tablespoon kosher salt
· 1/2 pound shell pasta
· 8 Ounces-Havarti-shredded
· 6 Ounces-Pepperoni-pizza sliced, stacked and cut into strips
· 2 Cups-All Purpose Flour
· 3 Each-Eggs-beaten
· 4 Cups-Panko Bread Crumbs
· To Fry-Canola Oil
Cook pasta two minutes under package instructions, drain and cool by running cold water until drain.Mac and Cheese
1. Melt butter on medium heat, add the flour and stir to combine.
2. Add the heavy cream, salt, pepper and raise heat to medium high heat.
3. When cream begins to thicken add the cheese and pasta, fold to combine.
4. Once combined fold in pepperoni.
5. Add to a buttered 8”x8” dish and place in refrigerator or at least 6 hours, but preferably over night.
6. Once cooled loosen sides by running a paring knife along the sides of the dish.
7. Next cut into 2” squares, about 16 pieces, remove each square and cut each into 4 cubes.
1. Heat oil in a large stock pot to 360 degrees.
2. Dredge cubes in flour, shake off excess and dredge in beaten egg.
3. Drain of excess and place in bread crumbs to coat.To Fry:
1. Frying in batching place cubes into preheated oil. (Lower into oil with a slotted spoon)
2. Cook until golden brown, about 1 to 2 minutes, drain on a paper towel lined sheet tray.
3. Serve warm.