9 February 2022
Even those people who don’t particularly care for sports will often attend Super Bowl Parties. Whether you are hosting or contributing to the assortment of food choices, here are some favorites to consider:
Put a Cincinnati spin on barbecue chicken sliders by using Montgomery Inn barbecue sauce. The smoked gouda brings a depth of flavor, while the cilantro provides a hint of freshness to this fan-favorite dish. In addition, we’ve given you a dip that is usually served in a bread bowl.
Montgomery Inn Barbecue Chicken Sliders
- 12 slider buns
- 4 cups cooked chicken, shredded
- 1 cup Montgomery Inn barbecue sauce
- 1/4 red onion, thinly sliced
- 1 cup grated mozzarella
- 1/2 cup grated smoked gouda
- 2 tbsp. fresh cilantro leaves, chopped
- 2 tbsp. unsalted butter
- Salt and pepper to taste
- Preheat oven to 350 degrees
- Line a 9” x 13” baking dish with parchment paper and coat with non-stick spray
- Split buns and place the bottom in the baking dish
- Combine chicken with half of the barbecue sauce. Spoon chicken onto each bottom bun and top with the leftover half of sauce
- Sprinkle shredded mozzarella, smoked gouda, red onions and half of the chopped cilantro over the chicken. Grind some fresh cracked black pepper on top, if desired
- Add the top buns, cover the baking dish with foil and bake for 15 minutes
- In the meantime, melt butter and add the remaining chopped cilantro
- Remove the foil, brush the tops of the buns with the cilantro butter, and return to the oven, uncovered, for 10 minutes until the tops are golden brown and the cheese is gooey.
Beer Cheese Dip
- 1 1/2 pounds sharp cheese, shredded, softened
- 1 1/2 ounces blue cheese
- 2 tablespoons butter, softened
- 2 cloves garlic, minced
- 1/2 medium onion, chopped
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Tabasco or other hot sauce
- 1 cup beer, room temperature
- 1 round loaf rye bread
- Extra cubed bread or other items for dipping
- Using a stand mixer with a paddle attachment, combine cheese, butter, onion, Worcestershire and hot sauce until blended. Add beer slowly until mixture is smooth.
- Refrigerate the dip mixture, at least 30 minutes.
- Hollow center of rye bread leaving 1-inch thick walls. Tear removed bread into dippable chunks.
- Pour dip into bread bowl, and serve.
Los Angeles Rams
Celebrating the rich heritage of the early Spanish settlers:
- 2/3 cup all-purpose flour
- 1/2 cup yellow corn meal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- 1 can diced green chiles
- 1/3 cup milk
- 1 egg
- 1 can cream corn
- 2–3 cups leftover chicken, shredded beef, pork, etc.
- 1 cup enchilada sauce
- 1 cup white cheese, shredded
- cilantro, optional
- Preheat oven to 400 degrees. Whisk the cornmeal, flour, salt, baking powder, and sugar. Stir in the oil until the mixture makes soft crumbs. Whisk in the milk and egg. Add the cream corn and chiles and stir until just combined. Bake in a 9-inch square pan (or larger, depending on how thick you want it) for 25 minutes or until set. Since it’s a tamale-like base, it won’t be completely dry like a cornbread, but slightly soft or mushy.
- Poke holes in the crust with a fork. Pour the enchilada sauce over the crust. Squeeze or drain any excess moisture out of the meat and arrange on top of the crust. Sprinkle with cheese.
- Reduce oven temperature to 350. Cover with foil, return to oven, and bake for 20 minutes. When everything is heated through, remove foil and let bake for another 5-10 minutes or until cheese is melted and bubbly.
- Top with chopped cilantro, allow to cool for 5 minutes, and cut into slices or scoop into bowls.
- 6 pieces of bacon, cooked to crisp
- 2 avocados
- 1 tablespoon lime juice
- 1 red onion, chopped
- 1 cup chopped fresh cilantro
- 1 garlic clove, minced
- 1 teaspoon chili powder
- salt and pepper to taste
- In a bowl, mash the avocado with a fork until it is nearly at your desired consistency. Stir in the remaining ingredients.
- Serve immediately or else press a piece of plastic wrap flush into the top of the guacamole, refrigerate, and serve preferably within 24 hours.