Showing posts with label Super Bowl recipes. Show all posts
Showing posts with label Super Bowl recipes. Show all posts

Tuesday, November 4, 2014

Classic Super Bowl Pizza


 "Classic Super Bowl Pizza" truly takes the Margherita pizza to new heights.


Ingredients

1 package (19 ounce) Mild Italian Sausage
1 package pizza dough, refrigerated
3 tablespoons extra virgin olive oil
1 tablespoon garlic, minced
1 tablespoon parsley, minced
1 tablespoon oregano
sea salt and pepper
6 Roma tomatoes, sliced (divided-save 10 slices for the top)
1/2 medium red onion, minced
2 cups Mozzarella cheese, shredded
1 cup Fontina cheese, shredded
5 fresh basil leaves, divided
1 cup Parmesan cheese, shredded


Directions

Position oven rack on lowest shelf and preheat to 425°F.

Lightly oil a pizza pan. Roll out dough as thin as possible.

Let rest 10 minutes.

In a small skillet, heat 1 tablespoon oil and sauté sausage until browned.

Always cook sausage to internal temperature of 160°F.

Remove from pan and coin slice.

In the same pan, sauté onion and parsley to golden, then stir in garlic and oregano for a few seconds.

Add tomatoes to pan, crushing them as they are mixed (do not substitute crushed tomatoes). Boil, stirring 5 minutes or until thick.

Spread sauce over crust, sprinkle with half the basil, Mozzarella, Fontina, sausage, the remaining slices of tomatoes and finally the olive oil.

Finish with generous pepper and a little sea salt.

Bake for 10 minutes.

Using a spatula and an oven mitt, slip the pizza off the pan directly onto the oven rack, bake for two minutes.

Slip pizza back onto pan, remove from oven.

Sprinkle with the remaining fresh basil and Parmesan cheese, cut and enjoy!


Tuesday, October 28, 2014

Denver Burger Dogs


This “Denver Burger Dog” is far more than a hot dog shaped cheeseburger. It’s a testament to American ingenuity and being close to the right place at the right time. The perfect burger dog for your game day party!

Ingredients: Makes 12 Burgers

2 pounds ground lamb
2 jalepeno
2 tablespoon minced, fresh ginger
2 tablespoon minced garlic
2 tablespoons chopped onions
1/2  teaspoon grated lime zest
1/2 cup freshly squeezed lime juice
4 tablespoons chopped fresh parsley leaves
1/2 cup freshly chopped mint
2 teaspoons sea salt
2 teaspoon freshly ground black pepper
1/2  cup olive oil
8 hamburger buns
16 strips bacon cooked, cut in half
lettuce leaves torn into pieces
2 thinly sliced tomatoes
8 slices of pepper jack cheese
Hidden Valley Smoked Bacon Ranch Sandwich Spread & Dip

Directions

Combine the jalapeño, ginger, garlic, onion, lime zest, lime juice, parsley, and mint in a small bowl.

Whisk in the vegetable oil.

In a large bowl add lamb and mixture, mix well.

Refrigerate for up to 2 hours.

Make 12 equal burger dogs by rolling them until you have the shape of a hot dog.

Preheat a grill pan or grill to medium.

Season with sea salt and pepper, and drizzle with 1 tablespoons of the olive oil.

Place the patties on the grill or grill pan and cook for 3 to 5 minutes.

Rotate the burger dogs.

Then turn the burger dogs over and repeat, cooking until the patty is cooked through, 10 to 15 minutes total or cook until it is at the desired degree of rareness.

Remove the burger dogs from the grill pan and set it aside

Brush the remaining 2 tablespoons olive oil over the insides of the buns, and cook them on the grill or grill pan until toasted.

Remove from the pan.

To assemble:

Spread the Hidden Valley Smoked Bacon Ranch Sandwich Spread over the inside of the top halves of the buns and over the inside of the bottom halves.

Add a burger dog, 4 pieces of bacon, tomato slices, and lettuce and cheese to each half, and cover with the tops.

Serve immediately.