It’s official, after the unnecessary roughness penalty by Bengals defensive end Ossai that positioned Chiefs kicker McPherson for a game-winning field goal, we will be viewing the matchup between the Eagles and Chiefs on February 12th for Super Bowl LVII. While Denver may not have a dog in the fight, we will be among the millions gathering to tune in for the game, the commercials, and the highly anticipated (maybe that’s just me) return of RiRi. A few of our DiningOut Tastemakers and partners have provided us with tasty recipes to wow your fellow watch partygoers. Select one or make the entire chef-provided menu to be the talk of the table on game day.
Sweet and Spicy Garlic Steak Bites
- 1 lb 1” cubed sirloin
- 1 tsp smoked paprika
- Salt and pepper
- 1 tsp garlic powder
- 2 tbsp blended oil
- 3 tbsp gochujang
- ¼ cup water
- 1 tbsp minced garlic
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp seasoned rice vinegar
- 1 tbsp cornstarch
- Mix Bites ingredients, minus the oil.
- Mix Sauce ingredients.
- Heat oil in a cast iron skillet over medium-high heat.
- Add steak cubes to the oil and cook for 2 minutes per side until brown.
- Add ⅓ of the sauce into the skillet, add the cooked steak bites, pour the remainder of the sauce onto the bites, and cook for 1 to 2 minutes until the sauce thickens.
- Transfer the bites and sauce onto a serving platter and garnish with sesame seeds and micro cilantro.
Element Knife Company
- 4 avocados
- 1 cup diced tomato
- ½ cup sweet corn
- ½ cup diced onion
- 1 bunch of chopped cilantro
- 1tbs Kewpie Mayo (do not substitute, available at Element Knife Co)
- 1 tbs Miso Heat (do not substitute, available at Element Knife Co)
- 1-2 tbs fresh lime juice
- Smoked salt to taste
- Hot pepper of choice to add spice
- Thin Miso Heat with lime juice.
- Smash your avocados, but not excessively, to leave the chunkiness.
- Add all other ingredients to a mixing bowl and combine.
- Serve with your favorite chips or pork rinds.
- 18 large farm-fresh eggs
- 1 ½ lb of smoked gouda
- .8 lb of crumbled feta
- 2 lb dutch gold potato
- 2 lb frozen spinach
- 3 sweet yellow onion
- olive oil
- sea salt
- black pepper
- garlic powder
- dried oregano
- dried basil
- Slice and grill onions until golden brown and set aside to cool.
- Defrost, drain, and squeeze out all moisture from the spinach set aside.
- Dress and bake potatoes with dried oregano, dried basil, sea salt, black pepper, peperoncino, garlic powder, and olive oil set aside and let cool.
- Crack eggs Into a large 3-gallon plastic container.
- Whisk eggs until broken.
- Grate into a container smoked gouda, then add feta cheese, spinach, grilled onion, black pepper to taste, peperoncino to taste, sliced dutch potatoes, and olive oil to moisten then whisk the entire ingredients thoroughly.
- Lightly butter four 4-inch round glass baking dishes.
- Scoop mixture into glass baking dishes almost to top but just below the rim of dish and pat and smooth flat with a soft baking spatula.
- Place dishes in the oven set to high for 10 minutes or until golden brown on top or the mixture sets somewhat firm.
- Remove from the oven and let cool.
- Lightly score around the rim of the baking dish to loosen the tortilla.
- Flip the tortilla onto a paper towel let it sit, then transfer it to a plate
- Once cooled tortillas can be stacked, repeat until all mixture is used.
Bits & Pieces
Smoked Beef Cheek Barbacoa
- 10 lbs beef cheek
- 3 oz/1 container Smoked Out BBQ dry rub
- 3 oz kosher salt
- 10 tomatillos
- 2 large red onions
- 3 large yellow onions quartered
- 6 jalapeños, removed the stem, cut in half
- 6 avocados
- 8 oz of red wine vinegar
- 4 oz of water
- 3 bunches of cilantro
- 4 limes/ juiced
- 6 oz fresh peeled garlic
- 1 oz whole anise
- 2 bay leaves
- 3 oz brown sugar
- 6 peppercorns
- 6 oz Kosher salt
- 8 oz mesquite wood chips
- 3oz Bits & Pieces Mexican Jerk dry rub
- Queso Fresco (optional)
- Bits & Pieces Tortillas
- 1 lb Chicharrones tossed in Bits & Pieces Mexican Jerk dry rub
- Trim the beef cheek of any excess fat, and silver skin, and break them down into smaller pieces for even cooking in the smoker.
- Rinse it under cold water to get rid of all of the protein liquid. Take a dry towel and pat the beef cheek dry.
- Begin to rub your meat down with Bits & Pieces Smoked Out BBQ dry rub along with kosher salt. After coating all of the meat with the spice rub and salt, place it on a sheet tray to marinate in the fridge for 24 hours.
- Prepare the Pickled Red Onions to allow 24 hours.
- Prepare your smoker by loading it with wood chips. Light your smoker and bring it to a temperature of 250°. After your smoker has reached 250° and you start to see smoke you can then turn down the temperature to 225°. Take the beef cheek and load your smoker evenly, let the meat smoke for 12 hours. Keep in mind if you are smoking in the winter you have to smoke for a much longer time since the temperature outside is much cooler than in the summer.
- After 12 hours, pull the beef cheek from the smoker, and see if you’re able to shred it by hand. If this does not happen you may need to place it back in the smoker for a few more hours. Season it with the rub and salt if needed.
- Serve on Bits & Piece Hatch Green or Hatch Red Tortillas, place meat, and top with the sauces, red onions, chicharrones, optional queso fresco, and micro cilantro.
Pickled Red Onions
- In a small saucepan boil red wine vinegar, 2 smashed cloves of garlic, 1 yellow onion, bay leaves, peppercorn, 2 oz kosher salt, anise, brown sugar, and 4 oz water.
- Turn off and add 6 ounces of ice to cool off then pour over red onions through a strainer to catch all of your ingredients. Let sit overnight.
- Blend 5 tomatillos, 1 yellow onion, 3 jalapenos, 5 garlic cloves, 1 ½ bunches of cilantro, 2 oz lime juice, 1 oz water, and salt to taste.
- For the Avocado Tomatillo Sauce, repeat Step 1 and add 6 avocados.
- Veggies (we use cauliflower, red onion, artichoke, and peppadew)
- Red Pepper Flakes (optional)
- Kettle Potato Chips
- Hot Sauce
- Green Onion
- 1. Chop your veggies and place them in a mason jar
- 2. “Quick pickle” your Veggies
- ½ cup vinegar
- ½ cup water
- 2 tbsp of sugar
- 2 tbsp honey
- 1 tsp of salt
- 1 tsp of red pepper flakes (optional spice)
- 3. Bring the mixture to a light simmer.
- 4. Pour the hot liquid over the veggies and let sit for 30 minutes or more with the cap on.
- 5. Take your freshly pickled veggies and place them over a plate of kettle potato chips, top with the hot sauce of choice and you’re done. Garnish with fresh cilantro, parsley, chive, or green onion.
Soft Pretzel Bites
- 1 cup 505 Southwestern®️ Tomatillo Garlic & Lime Salsa
- ½ cup water
- 2 ½ tsp instant yeast
- 1 tsp salt
- 1 tbsp granulated white sugar
- 3 ½ cups all-purpose flour
- 5 cups water
- ¼ cup baking soda
- 1 egg whisked
- Kosher salt
- 505 Southwestern®️ Green Chile Queso for dipping
- In a bowl or glass measuring cup combine 505SW™️ Tomatillo Salsa and water and heat until warm but not hot (about 110°F). ***Add ½ cup for more spice.
- In a stand mixer combine the heated salsa water mixture, yeast, and sugar. Allow yeast to “bloom” for about 5 minutes.
- With the mixer on low fitted with the dough hook, add salt and flour a half cup at a time until the dough forms a ball and is no longer sticky to the touch.
- Cover the bowl with a cloth or plastic wrap and allow it to rise in a warm place until doubled in size.
- Preheat oven to 425°F. Line a baking sheet with parchment paper, and set aside.
- Combine water and baking soda in a large dutch oven or pot. Place over high heat and bring to a boil.
- While water is coming to a boil, divide the dough into 4 equal balls.
- Roll out dough with your hands into a long “snake”.
- Using kitchen scissors or a sharp knife, cut dough into 2-inch segments.
- Continue cutting until all dough is now in bite-size pieces.
- Drop 5 pieces into the baking soda bath for 10 seconds and remove with a slotted spoon, placing them on the parchment-covered baking sheet.
- Continue with the remaining pieces.
- Gently brush bites with egg wash and generously sprinkle with kosher salt.
- Bake at 425°F for 13-15 minutes or until a deep golden brown (like soft pretzels).
- Serve these warm with 505SW™️ Green Chile Queso.
Comments are closed.