Super Bowl Party Appetizers – Empanadas, Sliders, & More

Super Bowl Party Appetizers – Empanadas, Sliders, & More

Well once again it’s time for the Super Bowl! And that means it’s time for a party! Monday is future-you’s problem; Sunday is all about football and food. And beer. And the commercials. And yelling; there seems to always be a lot of yelling. Honestly, I don’t really understand the football, but I’m a huge fan of greasy, fatty appetizers. I’ve never met a chicken wing I didn’t like. I eat chips and salsa for breakfast. Cold cuts wrapped in a tortilla, sliced and skewered with toothpicks: that’s my jam! (Some would argue that) other than the actual game, appetizers are the most important part of any Super Bowl soiree. As Benjamin Franklin so eloquently stated: “It’s not a party unless you leave with a tummy full of nachos!” He was a brilliant man. And those words are as true today as they were when he said them, which if I am not mistaken, was while riding a T-Rex through the jungle, leading the North to victory in the Civil War. Lucky for you I am not only an expert in the field of American history, but a skilled creator of easy appetizers! I present to you several options to enjoy while cheering your sportsball squadron toward the championship. Some of these are traditional; some are to be enjoyed while possibly wearing fancy pants.

Whatever the tone of your football festivity might be, appetizers will fuel the winning celebration or sooth the shameful losers in their mourning.

Sliders
2 pounds ground beef
Salt & pepper
1 yellow onion, finely chopped
24 small buns (I prefer those soft, sweet Hawaiian ones)
4 TBS butter
Real American cheese, sliced and cut into quarters (optional – but, come on!)

Season the beef and spread it evenly over a parchment lined baking sheet. Place another sheet of parchment paper on top and press it down with another baking sheet.
Flip the meat onto your cutting board and cut into 24 squares – 6 columns lengthwise, four rows across. Use your finger to press a hole in the center of each patty.
Cook half of the onions in half of the butter in a large sauté pan over medium-low heat. Sprinkle in a bit more salt and pepper.
When the onions start to turn translucent, place half the patties in the pan. Cover and cook for 4 minutes. Remove and repeat with remaining ingredients.
Top with cheese and cooked onion. Put them in the buns. Eat way too many. Repeat as necessary.
 
Artichoke Queso Dipappetizers queso dip
2 TBS oil
½ cup diced onion
1 cup finely chopped marinated artichoke hearts
2 cloves of garlic, minced
Juice of ½ a lime
1 oz. Tequila
1 cup cream
1 tsp cumin
½-1 tsp ground chile
1 tsp chopped oregano
½ tsp chopped thyme
1 tsp lime zest
2 cups shredded soft, melting cheese: Mozzarella, Oaxaca, Jack…
½ cup crumbled Cotija

Heat a large saucepan to medium, add the oil.
Sauté the onions until they begin to brown, add the garlic and artichokes.
When the artichokes have softened a bit add the lime juice and tequila.
Stir in the cream, and herbs and spices; bring to a simmer.
Slowly stir in the cheese. Season to taste.
 
Caramelized Onion & Chèvre Crepes
Crepes:
1 cup flour
A pinch of salt
3 eggs
1 cup milk
1 oz. melted butter

Combine all ingredients and blend until smooth.
Let batter sit for 30 minutes in the refrigerator.
In a hot, lightly oiled pan pour just enough batter to evenly coat the bottom.
Cook for 1 minute or until it starts to turn brown and set up. Flip and cook for another 30 seconds.

Onions:
1 sweet yellow onion, finely sliced
½ tsp sugar
1 tsp balsamic vinegar
1 tsp red wine vinegar
Salt & white pepper
2 TBS port wine
2 oz. water

Toss the onion with the sugar and vinegar, cook over low heat until brown.
Season to taste and remove from heat.
Deglaze the pan with port and water; pour over onions.

Goat Cheese Filling:
8 oz. chèvre
4 oz. cream
1 tsp orange zest
Nutmeg
Salt & White pepper
Caramelized onions

Combine all ingredients.
Spread 2-3 TBS in each crepe and roll up.

Pecan Gorgonzola Empanadas
1 small shallot, finely diced
1 clove garlic, minced
½ cup chopped toasted pecans
½ cup Gorgonzola cheese
1 tsp honey
Salt & pepper

12 – 3”x3” puff pastry squares
2 oz. melted butter

Heat oven to 375.
Combine all filling ingredients, season to taste.
Divide filling evenly onto pastry sheets.
Fold shut, crimp shut with a fork and brush with melted butter.
Bake for about 12-14 minutes or until golden brown.

Printer friendly recipes: Super Bowl Appetizers

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