Recipes: Superbowl Appetizers

 

Even if you’re not a football fanatic, who can hate a day devoted to beer, chicken wings and rad commercials? Chef Gregory Wiener of Tempe’s Top of the Rock at the Buttes Resort has provided several football-friendly appetizers to make Superbowl Sunday even more delicious.

Steak and Potato Skins
5 large baking potatoes baked quartered and scoop out leaving ¼ inch potato on skins
1 lbs. flank steak (or preferred cut)
1 large onion diced and sautéed until caramelized
Salt and pepper
2 tsp. fresh rosemary minced (or 1 tsp. dried)
2 cloves garlic minced
2 cups shredded cheddar jack blend (cheese can be changed to whatever you like)
4 green onions chopped fine
1 cup sour cream
2 tbsp. horseradish
Ground black pepper

Coat flank steak with salt, pepper, rosemary and garlic let rest in fridge at least 1 hour (can be overnight if preferred). Mix sour cream with horseradish and ground black pepper, set aside until service. Grill steak to medium rare and set aside to cool. Slice steak thinly across the grain and cut into 1 inch long pieces. Fill each ¼ potato skin with meat, sautéed onions and top with cheese. Bake at 375 until melted well. Pull out top with green onions and serve with sour cream mixed with horseradish.

Warm White Bean Salad
2 – 15 oz. cans great northern beans drained and rinsed
3 cloves crushed garlic
4 tbsp. white wine vinegar
½ tsp. each dried oregano, thyme and basil
2 tbsp. extra virgin olive oil (or as needed)
Paprika and red pepper flakes to garnish

Put beans, garlic in food processor and blend until smooth. Add vinegar, herbs, salt and pepper and blend. Drizzle olive oil in. Remove and put in oven proof serving container. Baked 20 – 25 minutes uncovered until hot. Sprinkle with paprika and red pepper flakes. Serve with crackers, toast points or warm pita.

Easy Cheese Ball
2 cups shredded sharp cheddar
½ cup mayonnaise
1 envelope dry ranch dressing mix
1 small jar or ¼ cup diced pimentos or diced roasted red peppers
¼ cup diced green chilies

Mix cheese, mayonnaise and ranch mix together. Fold in chilies and pimentos. Line a bowl with plastic wrap and fill with cheese mix. Press down to make a flat top on mix. Refrigerate. To serve pull out onto dish (this is where the plastic wrap helps keep it shape and get it out of the bowl) and serve with crackers of your choice.

Bean and Cheese Dip
4 cups shredded sharp cheddar cheese
1 small onion minced
Hot sauce (like Tabasco Chipotle) to taste
1 clove minced garlic
1 beer (chef prefers an IPA)
¼ cup diced canned green chilies

Combine all ingredients except the beer and stir or use food processor to get an even texture. Add enough beer to get desired consistency (flat beer works best). Chill and serve with crackers and vegetables.

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