Superbowl Sunday is only a month away! While the typical parties will be serving Buffalo wings and pizza, we have a few suggestions to help host your party in style! I pulled a few of our favorite recipes that will have your guests running into the kitchen every chance they get!
Triple Pork Sliders
• 1 1/2 pounds ground pork
• 1/2 pound fresh Mexican chorizo sausage, casings removed
• 1/4 cup finely grated pepper jack cheese
• 1 small shallot, finely chopped
• 1 clove garlic, finely chopped
• Kosher salt and freshly ground black pepper
• 8 slices applewood smoked bacon, cooked crisp
• 16 small dinner rolls, sliced in half
• Curly leaf lettuce
• 3 sliced plum tomatoes
• Smoked Paprika Mayonnaise, recipe follows
Preheat a flat top grill pan to medium-high heat.
In a medium bowl, mix the ground pork, sausage, cheese, shallot, garlic, and salt and pepper, to taste. Form the meat mixture into small equal-sized patties.
Cook the burgers for 3 to 4 minutes on each side. Remove them from the pan and serve on split rolls with a half a slice of bacon, lettuce, tomato and Smoked Paprika Mayonnaise.
Smoked Paprika Mayonnaise:
• 1/4 cup mayonnaise
• 1 tablespoon smoked paprika
• 1 teaspoon hot sauce (recommended: Sriracha)
Mix all of the ingredients together in s medium bowl. Cover with plastic wrap and refrigerate until serving, allowing the flavors to meld. Can be made a day ahead.
Smoked Gouda-Chorizo Jalapeno Poppers
• 2 links Mexican chorizo, casings removed
• 1/2 pound smoked gouda, shredded
• 1/4 cup finely chopped red onions
• 1 egg
• 1/2 cup cream cheese
• 3 tablespoons sour cream
• 1 tablespoon hot sauce (recommended: Frank's Red Hot)
• Salt and freshly ground black pepper
• 12 large jalapeno peppers, stemmed, seeded and halved
Special Equipment: parchment paper
Preheat oven to 375 degrees F.
Brown chorizo in a skillet over medium-high heat, about 8 to 10 minutes. Drain and place into a large mixing bowl. Add the cheese, red onion, egg, cream cheese, sour cream, hot sauce, and salt and pepper, to taste. Press into jalapeno halves and assemble on a parchment lined baking sheet. Bake until golden and bubbly, about 20 minutes.
Grilled Shrimp with Orange-Habanero Mojo
• 1/2 cup fresh orange juice
• 1/2 cup extra-virgin olive oil
• 1 tablespoon seeded and chopped pickled habanero chile peppers (or use 1 tablespoon habanero hot sauce)
• 2 cloves garlic, finely chopped
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon dijon mustard
• Kosher salt and freshly ground pepper
• 16 jumbo shrimp, peeled and deveined (about 1 pound)
Soak eight 8-inch wooden skewers in cold water for at least 15 minutes and up to 1 hour. Meanwhile, make the mojo: Combine the orange juice, 1/4 cup olive oil, the pickled habaneros, half of the garlic, the cilantro, mustard, and salt and pepper to taste in a medium bowl; whisk well and set aside.
Combine the remaining garlic and 1/4 cup olive oil in a small bowl. Preheat a grill or grill pan over medium-high heat. Skewer the shrimp and brush with some of the oil-garlic mixture on both sides; season with salt and pepper. Grill until opaque, about 2 minutes per side, brushing with the remaining oil-garlic mixture. Arrange on a platter and drizzle with the orange-habanero mojo.