Super Bowl Party Food Recipes

Preheat oven to 375°F.  Slice each pepper in half lengthwise, remove the seeds, and rinse out. Spread cream cheese in each jalapeño half.

Cut the meatballs in half. Place each meatball half, cut side down, over the cream cheese. Wrap a half slice of bacon around each stuffed jalapeño and secure with a toothpick.

Place on a baking sheet and bake 25 to 30 minutes, or until bacon is browned. Serve immediately on a platter.

Note: Use plastic gloves when cutting and preparing peppers to prevent skin irritation.

Heat a tablespoon of oil in a frying pan on medium heat. Cook the onion and garlic in the pan until golden and allow to cool.

Place the turkey in a large bowl, add the cooked onion and garlic and Worcestershire sauce, and season with salt and pepper. Mix together until well combined.

Roll into small balls and flatten the patties to fit your buns. In a non-stick frying pan, heat the rest of the oil, and cook the patties for 3 to 4 minutes each side until brown. Place a slice of cheese on top of each patty for the last minute of cooking. While the patties are cooking, cook the bacon in another pan until crispy.

Slice the buns in half lengthwise. Spread the bottom half of the buns with mayonnaise and add a cooked turkey patty with the melted cheese, a slice of bacon and a dollop of mustard on top. Add the top of the bun and hold it together with a cocktail stick. Serve while hot.

Notes:

*Tasty cheese is found in Australia and is similar to Cheddar.

**Streaky bacon comes from the pork belly, is very fatty and is the most common form of bacon in the United States.

Soak the wood chips in water for at least 30 minutes.

Prepare the grill for direct and indirect cooking over medium-high heat (400°F to 450°F).

Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When smoke appears, grill the artichoke hearts over direct medium-high heat, with the lid closed, until warmed through, 3 to 5 minutes, turning once. Remove from the grill and roughly chop.

Combine the mayonnaise, cream cheese, mozzarella, chiles, sour cream, garlic, mustard powder, hot sauce, and pepper. Using a wooden spoon, smash the cream cheese against the inside of the bowl into a paste, and then stir the mixture until smooth. Stir in the artichoke hearts.

Lightly grease the inside of an 8-inch cast-iron skillet with butter. Transfer the artichoke mixture to the prepared skillet, and then distribute the Parmigiano-Reggiano® cheese evenly over the top. Cook over indirect medium-high heat, with the lid closed, until browned and bubbling on the surface, 20 to 25 minutes. Cool for 10 minutes before serving with grilled baguette slices or crisp flat bread.

Cube the beef and season with Rufus Teague Meat Rub.

Heat the pot or Dutch oven to high heat and pour in the olive oil. When the oil is hot, brown the meat. Remove from the pot and set aside. Lower the heat and add the chopped onion and garlic. Cook them down for a few minutes and then add the chopped pancetta. Cook the pancetta until browned.

Pour in the Guinness. Then add flour and stir. Add in carrots, celery, bay leaves, thyme, tomato paste and chicken stock. Add the meat back in. Stir.

Cover and let simmer for 2 hours, until the meat is tender and falling apart. Remove the lid and cook another 20 to 30 minutes.

Stir, adding salt and pepper. Remove the bay leaf and thyme sprigs and serve in a bowl over mashed potatoes.

In a small mixing bowl, combine the refried beans with the lime juice and water. In a separate small mixing bowl, combine the Crema Mexicana Agria and the taco seasoning.

Set 8 small 9-ounce clear plastic cups out in a row. Using a 1-tablespoon cookie scoop, layer 2 tablespoons of each of the following in this order: refried beans mixture, guacamole, Crema Mexicana Agria mixture, and pic de gallo. Smooth each layer out in between with a spoon. Sprinkle crumbled Cacique® Ranchero® Queso Fresco over the top and garnish with fresh chopped cilantro, as desired. Serve with tortilla chips.

Heat the oil in a large pot and allow it to reach 375 degrees. Use a thermometer to guarantee even cooking.

Mix the flour, salt and Rufus Teague Meat Rub in a medium bowl.

Dredge the wings in the flour mixture.

Lightly drop each wing into the hot oil and cook for about 15 minutes, or until wings look nicely browned and crisped. Doing this in batches is recommended, so the oil can retain even heat.

While the wings are cooking, combine the brown sugar, maple syrup, black pepper and Rufus Teague Maple Whiskey BBQ sauce in a medium-size saucepan. Allow the mixture to reduce significantly, until it has a sticky, but not dry consistency. If it is reducing too quickly, add some water to thin it out.

Add the wings into the reduced sauce mixture and coat thoroughly.

Top with jalapeno slices. Enjoy with blue cheese or ranch dressing or even more barbecue sauce.

Combine the ground beef, garlic salt, seasoned salt, garlic powder, onion powder and black pepper in a medium bowl.

Divide the meat mixture into 12 equal portions and shape them into small, thin, round patties (about 2-ounces each) and set aside.

Cook the bacon in a medium skillet over medium heat until crisp, about 5 to 8 minutes. Set aside.

Make the sauce: mix the mayonnaise and the horseradish, if using, in a small bowl.

Cooking on a Wood Pellet Smoker-Grill: Configure your wood pellet smoker-grill for direct cooking in order to use a griddle accessory. Check with your manufacturer to see if they have a griddle accessory that works with your specific wood pellet smoker-grill.

Spray the cooking surface of the griddle with cooking spray for the best nonstick results.

Preheat your wood pellet smoker-grill to 350°F using pellets of your choice. The surface of your griddle should be about 400°F. 

Grill the patties 3 to 4 minutes on each side, until cooked through to an internal temperature of 160°F.

Build the sliders: Place a slice of sharp cheddar cheese on each patty, if desired, while the patty is still on the griddle or after the patty has been removed from the griddle. Place a dollop of the mayonnaise mixture, a red onion slice and a burger patty on the bottom half of each roll. Top with pickle slices, bacon and ketchup.

Preheat the oven to 250°F.

In a large bowl, whisk together the butter, Frank’s® RedHot® Original Cayenne Pepper Sauce, garlic powder, onion powder, paprika, parsley, dillweed, salt and ground chipotle. Add the remaining ingredients, and gently toss to coat.

Pour the mixture onto a large baking sheet in a single layer and bake for 1 hour, stirring every 15 minutes. Spread on paper towel–lined plates in a single layer, and allow to cool fully before serving. Store leftovers in an airtight container.