The Super Bowl is this weekend and Chef Alex Guarnaschelli shows us how to make some delicious game day snacks!
Sloppy Joe Sliders
2 tablespoons Canola oil
2 pounds ground beef chuck
2 medium yellow onions, finely chopped
8 medium cloves garlic, minced
1 bay leaf
2 teaspoons red pepper flakes
1tablespooon chili powder
½ teaspoon allspice
½ teaspoon ground cumin
One 28-ounce can whole, peeled tomatoes
2 tablespoons apple cider vinegar
18-24 slider buns, toasted
1. Make the sloppy joe filling: In a large heavy bottomed pot, heat the oil over medium heat. When the oil begins to smoke lightly, add the beef in a thin layer and season with salt. Cook over medium heat, stirring with a wooden spoon, until the meat browns and cooks through, 8-10 minutes. Sit in the onions, garlic, bay leaf, red pepper flakes, chili powder, allspice and cumin. Stir to blend and cook 2-3 minutes until the flavors meld together. Add another pinch of salt. Add the tomatoes and vinegar and simmer gently over medium/low heat until the tomatoes fall apart and the chili starts to thicken, about 1 hour. Allow it to “rest” for at least 15 minutes before serving. Taste for seasoning.
2. Pile the filling on the slider buns and top with suggested toppings, if using.
Grilled Portobello Mushrooms with Balsamic
6 large garlic cloves, unpeeled
2-3 tablespoons extra virgin olive oil plus ¾ cup olive oil for the dressing
4 large Portobello mushrooms, wiped of any dirt, washed and quickly dried, if necessary
1/3 cup Balsamic vinegar
1 tablespoon smooth (Dijon) mustard
1. Preheat the grill.
2. Roast the garlic: Preheat the oven to 350F. In a small bowl, toss the garlic cloves with a little of the olive oil and salt. Wrap the garlic cloves in tinfoil and place in the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20-25 minutes.
3. Make the dressing: In a medium bowl, whisk together the Balsamic with the olive oil and mustard. Remove the garlic from the oven. “Squeeze” the garlic pulp out from their skins and whisk it vigorously into the dressing.
4. Grill the mushrooms: In a medium bowl, toss the mushrooms in the remaining 2 tablespoons of olive oil. Season with salt. Place them, stem side up, on the hottest part of the grill. Cook for 3-4 minutes, you may see liquid starting to emerge from the stem area. Turn on their second side and cook for an additional 3-4 minutes. Transfer them to a tray and place in the center of the oven. Cook for an additional 12-15 minutes until they are tender when pierced with the tip of a knife. Reseason them lightly with salt and pour the Balsamic over them and roast for an additional 2-3 minutes.
5. Finish the dish: Arrange the mushrooms on a serving platter and top with the dressing in the baking sheet. Serve immediately.
Chocolate Pecan Whoopie Pies
1 oz. unsweetened chocolate, chopped
1 cup (6 oz.) semi-sweet chocolate chips
1 stick (or ½ cup) unsalted butter, cubed
1 cup sugar
3 large eggs
2 teaspoons vanilla
1 cup all-purpose flour
1/3 cup cocoa powder
½ tsp. baking powder
½ tsp. kosher salt
1 quart butter pecan ice cream
1 cup Pecan Halves, toasted and coarsely chopped
1. Preheat oven to 375°F. Spray a baking sheet with nonstick spray.
2. Combine unsweetened chocolate, chocolate chips and butter in a medium microwave-safe glass bowl. Microwave on HIGH 1 minute. Stir well and return to microwave for 30 more seconds. Stir until chocolate is completely melted. Cool for 5 minutes.
3. In another bowl, whisk together the sugar, eggs and vanilla. Set aside. Separately, sift together the flour, cocoa powder, baking powder and salt.
4. Stir the egg mixture into the cooled chocolate. Add in the flour mixture.
5. Scoop the batter in by scant ¼ cup measures onto the prepared baking sheet (keeping the shapes round and about 2 inches in diameter). Leave room between each one because they will spread as they bake. Bake about 4 minutes. If they seem a little soft in the centers, leave in the oven an additional 1-2 minutes. Remove from the oven and allow them to cool 10-15 minutes before gently transferring them to a flat surface.
6. “Sandwich” ½ cup of ice cream between two of the chocolate rounds. Roll the edges all around in the remaining pecans. Repeat for remaining rounds. Serve immediately or freeze until ready to serve.
2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
½ pound unsalted butter
11/2 cups sugar
2 large eggs
¼ cup sugar
4 teaspoons ground cinnamon
1. Preheat oven to 350 F
2. Make the batter: In a medium bowl, sift together flour, cream of tartar, baking soda and salt. In the bowl of a mixer fitted with the whisk attachment, “cream” butter and sugar until light and fluffy, 8-10 minutes. Add in eggs one by one. Stir in dry ingredients.
3. Make and bake the cookies: Roll into 11/4-inch balls.
Mix ¼ cup sugar with cinnamon. Roll the cookie dough balls in the cinnamon sugar. Place on baking sheets.
Bake 8-11 minutes. Rotate tray halfway through baking process.
Cool. Sandwich with the cream just before serving. Cream must be completely cooled before assembling.
Makes about 1-11/2 cups cream
3 large eggs
1/3 cup sugar
1 tablespoon cornstarch
Zest of 1 large lemon and ½ cup lemon juice, strained
4 tablespoons (1/2 stick) unsalted butter, cubed
1. Prepare the eggs: In a large, stainless steel pot, whisk together the eggs, granulated sugar, cornstarch and lemon zest Whisk them until the mixture lightens in color, 2-3 minutes. Whisk in the lemon juice.
2. Make the sauce: Put the pot over low heat and cook, stirring constantly, until the mixture starts to thicken. Take care to scrape the sides of the pot so the curd doesn’t form a crust on the edges or scorch as it cooks. After a few minutes, start gradually whisking in the slices of butter. When all of the butter is integrated, remove the pot from the heat. Transfer the curd to another bowl to cool and cover it tightly with a layer of plastic wrap. The plastic should be placed directly on top of the curd so that it won’t form a skin as it cools. Cool completely.
Recipes courtesy of Alex Guarnaschelli.