Big Game Snacks with George Duran

Big Game Snacks with George Duran

 
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469GeorgeDuran

In the Kitchen.

Celebrity Chef George Duran teaches Wendy how to make some delicious snacks for Sunday’s Big Game!

469Tatertots

Coffee-Rubbed Bacon Wrapped Tater Tot Bombs Ingredients:
2 cups frozen tater tots, at room temperature
4 slices bacon, quartered
1/4 cup Brown Sugar Coffee Rub
1 oz. pepper jack cheese, cut into ¼ inch squares
1 tablespoon chopped fresh parsley leaves

Directions:
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Working one at a time, wrap each tater tot and cheese square with a piece of bacon. Repeat with remaining tater tots, cheese squares and bacon pieces. Dredge each tater tot in the brown sugar, pressing to coat. If the bacon does not stay in place, pierce it with a tooth pick first.

Place tater tots seam side down onto the prepared baking sheet. Place into oven and bake for 20-25 minutes, using metal tongs to turn at halftime.

Serve immediately, garnished with parsley, if desired.

469SteakSandwich

Mini Coffee-Rubbed Skirt Steak Panini with Spicy Au Jus Ingredients:

1 lb. skirt steak
1-2 Tblsp. Coffee rub
2 long slices of bread
2 C. of arugula
¼ cup mayonnaise
2 lemons
1/2 clove of garlic, crushed
1 Tblsp. fresh basil, minced
2 tsp grain mustard

For Au Jus:

olive oil, just enough to saute
1/4 cup red onion, chopped
1 teaspoon garlic, minced (I use jarred)
1/8 cup white wine
1 tablespoon Worcestershire sauce
2 1/2 cups beef broth
1 teaspoon flour

Directions:

Pre-heat your grill on high. Rub both sides of coffee rub and set aside.

Make au jus by caramelizing the onions in a small amount of olive oil. Add garlic and cook for two minutes. Deglaze the pot with white wine, then add Worcestershire sauce and cook for another minute, stirring constantly. Add beef broth and bring to a light boil. Reduce heat and simmer for about 30 minutes. Strain broth and then return it to pot. Add flour and simmer an additional 5 minutes. Set aside.

Make garlic mayo by mixing the last 6 ingredients together. Set aside.

Spray non-stick spray on your grill and grill your skirt steaks until browned, about 5 minutes on each side. Lay on a cutting board and allow to rest before slicing them thin.

Make sandwiches by spreading half of garlic spread on each slice of bread and adding thinly sliced steak and arugula. Grill on each side until golden brown. Pierce three toothpicks on each sandwich and cut into three long pieces.

Serve with spicy au jus.

Makes 2 sandwiches.

469KrispyFootball

Coffee Marshmallow Crispy Treats Ingredients:

Inactive Prep Time: 30 minutes
Cook Time: 8 minutes

3 tablespoons unsalted butter, plus more for greasing pan and hands
1 (10-ounce) package mini marshmallows
2 to 3 tablespoons instant coffee or espresso
6 cups rice cereal

Directions:

Lightly butter an 8-inch square pan.

In a large pot, melt the butter over very low heat. Stir in the marshmallows, getting them all coated with the butter. Slowly melt the marshmallows, stirring frequently. When the marshmallows are melted and smooth, remove the pan from the heat. Stir in the instant coffee (2 tablespoons for a rich coffee flavor, 3 tablespoons for a real kick) and mix until it is dissolved into the melted marshmallow. Gently fold in the rice cereal. When it is completely coated, lightly press the mixture into the prepared pan with your buttered hands. When cool, cut the treats into bars and serve. 


Alternatively you can shape the marshmallow krispy treats into a football and use icing to draw football “threads”.

469Dip_Bread

New England Clam Chowder Dip Ingredients:

1 package (8 ounces) cream cheese, softened
2 tablespoons mayonnaise
1 teaspoon lemon juice
1/4 teaspoon garlic salt
1 can (6-1/2 ounces) minced clams, drained
1/4 cup sliced green onions
Raw vegetables, crackers and/or potato chips

Directions:
In a bowl, beat cream cheese, mayonnaise, lemon juice and garlic salt until smooth. Fold in clams and onions. Chill. Serve with vegetables, crackers and/or chips.

Pull Apart Cheesy Lobster Bread Ingredients:

1 unsliced loaf of sourdough bread (preferably round)
6 oz Cheddar cheese, grated
6 oz. mozzarella, grated
3 oz. pulled lobster meat
1/2 cup butter, melted
1 tablespoon ranch dressing mix

Directions:

Using a sharp bread knife, cut the loaf in both directions in a checkerboard pattern, being careful not to cut through the bottom crust.

Place slices of cheese and pulled lobster meat between cuts.

Mix butter with ranch dressing mix. Pour over bread.

Wrap loaf in foil and place on baking sheet.

Bake at 350 degrees for 15 minutes.

Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

469WhoopiePie

Boston Cream Whoopie Pies Ingredients:

Yield: about 32 sandwich cookies

For the pastry cream:

2 cups half-and-half
½ cup sugar, divided
Pinch salt
5 large egg yolks
3 tbsp. cornstarch
4 tbsp. cold unsalted butter, cut into 4 pieces
1½ tsp. vanilla extract

For the cookies:
8 tbsp. unsalted butter, at room temperature
¾ cup sugar
2 tsp. vanilla extract
2 large eggs
2¼ cups all-purpose flour
1½ tsp. baking powder
¾ tsp. salt
½ cup milk

For the ganache:
2 oz. bittersweet chocolate, finely chopped
¼ cup heavy cream

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