I am a crazy person when it comes to schedules and knowing what’s ahead. Years ago, in a prior life; we traveled quit a bit – often for quick get-away trips down the road. I would spend hours mapping out our route, calculating miles; travel time; roadside attractions and so on. I knew before we ever pulled out of the driveway how far we would go before stopping for gas; food; rest breaks or what have you. Not only did I calculate it in miles; but hours and minutes. What can I say? I like schedules.
This same obsession holds true when I entertain. Not only do I plan out a menu; but I also calculate how long each dish will take to prepare and work out a timetable accordingly. This is especially true when pulling together a variety of dishes that all must hit the buffet table at the same time. (Let me interject here – I am NOT a sports fan, but I do love Super Bowl because it’s a great excuse to have people over and nibble all day). The last thing I want to be doing is rushing around the kitchen when my guests arrive. When the doorbell rings, it’s show-time. Curtain up – everything perfect.
I have two menus that I created for Super Bowl Sunday. The one I’m posting today is designed to entertain at home. It’s complete with timetables and recipes. If you have your own “game plan” I’d love to hear about it . . .
Basic Deviled Eggs*
Buffalo Chicken Puffs*
Chips & Dip (purchased)
Deli Potato Salad (purchased)
Deli Macaroni Salad (purchased)
Garlicky Horseradish Roast Beef Canapés*
Jerk Chicken Wings with Dipping Sauce*
Mini Burger Bites*
Smoked Cocktail Wieners in Barbecue Sauce*
Vegetable Spinach Dip in Sour Dough Bread Bowl*
Warm Chili-Cheese Dip with Corn Tortilla Chips
1 Day in Advance:
Basic Deviled Eggs: Make Deviled Eggs, cover and refrigerate. (Or boil eggs; refrigerate and make filling, fill in morning)
Chips & Dip: Make dip – Packaged dry mix with sour cream (garnish day of)
Garlicky Horseradish Roast Beef Canapés: Make Garlic Butter & Canapé bases (assemble day of)
Jerk Chicken Wings: Make Dip (make wings day of)
Mini Burger Bites: Form Patties (cook & assemble day of)
Spinach Dip: Make Spinach Dip for Bread Bowls (transfer to bread bowls day of)
Macaroni & Potato Salad: If desired, transfer to nice serving bowl, cover and refrigerate until ready to place on table.
Game Day Timetable:
2 hours 30 Minutes to Game Time:
Make marinade for Jerk Chicken Wings, marinate wings.
While chicken wings are marinating, hollow out sour dough bread bowl for dip. Assemble dipping baguettes around bowl. DO NOT FILL BOWL. Cover serving tray and bread with plastic wrap, set aside.
Set table buffet style, leaving room for food trays.
1 hour 45 minutes to Game Time:
Preheat oven to 425-degrees. Line a rimmed baking sheet with foil, lightly spray with cooking spray. Spread wings on prepared baking sheet.
1 hour 15 minutes to Game Time:
Place wings in oven and bake.
While chicken is cooking, make Smoked Cocktail Wieners and place over low heat to warm.
1 hour to Game Time:
Make Buffalo Puffs. Set aside until ready to bake.
30 Minutes to Game Time – It’s Crunch Time!
Remove wings from oven. Place on serving tray, cover with foil until serving time. (A lazy Susan with a bowl in the middle works well for this. It’s perfect for the dip. If not, make sure you have room on your serving tray for the dip).
Reduce oven to 375-degrees.
Place hamburger patties in oven to bake.
Place Buffalo Chicken Puffs in oven to bake.
15 Minutes to Game Time:
Remove burgers from oven, assemble on buns and cover to keep warm.
Fill bread bowl with Spinach dip.
Transfer cocktail wieners to warming dish. (A small crock-pot works well).
Make Warm Chili-Cheese Dip
10 Minutes to Game Time:
Remove Buffalo Chicken Puffs from oven. Transfer to serving platter.
Arrange food on buffet table as desired or place around room.
It’s Game Time – Relax and Enjoy!
Basic Deviled Eggs
14 Hard Boiled Eggs
3/4 cup mayonnaise
1/4 cup sour cream
2 teaspoons Dijon-Style Mustard
3 Tablespoons red wine vinegar
Onion powder, garlic powder, salt and pepper to taste
Paprika for garnish, if desired
To Boil Eggs: Place eggs in a pan and cover with cold water. Bring to a full boil. Remove from heat, cover and let rest for 12-14 minutes. Drain, then plunge eggs into ice cold water to cease the cooking process. The results will be a perfectly cooked egg with a sunny yellow yolk.
To Peel Eggs: Gently roll eggs on counter. Plunge into hot water for about 1 minutes, then return to cold water to cool. CAREFULLY peel eggs. If not easy to peel, repeat. Set aside peeled eggs until ready to use.
Mix together mayonnaise, sour cream, mustard, red wine vinegar and seasonings. Taste mixture, adjust seasonings as needed. Cover and chill until ready to use.
Cut peeled eggs in half lengthwise. With the tip of knife, carefully lift out yolks; place in the bowl of a food processor fitted with a blade. Pulse until smooth. Add mayonnaise mixture, blend well. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika.
Refrigerate at lease 30 minutes prior to serving.
Note: Filling can be made up to 24 hours in advance, store in refrigerator. Pipe or spoon into egg shells up to a few hours before serving. Keep Deviled Eggs refrigerated until ready to serve.
For “fancy” eggs, place yolk mixture into a pastry bag fitted with a large star tip and pipe mixture into egg halves. Garnish with chives or domestic caviar for a special treat. For a more “sporty” look, garnish with chives made to look like football lacing.
Garlicky Horseradish Roast Beef Canapés
4 tablespoons butter, softened
3-4 garlic cloves, pressed
2 Baguettes, sliced into 24 slices
¼ cup sour cream
½ teaspoon prepared horseradish
½ teaspoon Dijon mustard
4 slices (about ¼ lb) roast beef from deli, cut into 6 strips
1 tablespoon chopped fresh parsley
Place softened butter in a small bowl. Press garlic over butter, mix well. Allow mixture to set for about 1 hour for flavors to blend or refrigerate overnight and bring to room temperature before proceeding.
Slice baguettes. Butter each slice lightly with butter mixture. Place on baking sheet and toast lightly under broiler. Remove and allow to cool. Can be made 1 day ahead of time.
Cool and store in air-tight container or zipped plastic bag at room temperature until ready to use.
The Day of:
In a small bowl, combine sour cream, horseradish and Dijon mustard; blend well. Place 1 roast beef strip on each baguette slice. Top each with about ½ teaspoon sour cream mixture. Sprinkle each with parsley. Arrange on serving platter.
Jerk Chicken Wings with Dipping Sauce
2 tablespoons dried thyme leaves
1 tablespoon packed brown sugar
1 tablespoon finely chopped garlic (3 to 4 medium cloves)
3 teaspoons ground allspice
1 teaspoon salt
2 tablespoons cider vinegar
2 tablespoons red pepper sauce
1 package (3 lb) frozen chicken wing drumettes, thawed
1/2 cup chopped green onions (8 medium)
1/2 cup sour cream
1/2 cup mayonnaise
Mix together chopped green onions, sour cream and mayonnaise in a small bowl. Cover and refrigerate until ready to serve.
In large nonmetal bowl, mix thyme, brown sugar, garlic, allspice, salt, vinegar and pepper sauce. Add chicken drumettes; toss to coat evenly. Cover; refrigerate 1 hour to marinate.
Heat oven to 425-degrees. Line two 15x10x1-inch pans with foil; spray foil with cooking spray. Place chicken drumettes in pans; discard any remaining marinade.
Bake 45 minutes or until chicken is no longer pink next to bone.
Note: This recipe is very simple to make and very tasty. It’s my grandson’s “specialty” that he has been making for parties since he was about 11 years old. We picked up the recipe in one of those grocery store check out lines, and haven’t changed a thing.
Vegetable Spinach Dip with Sour Dough Bread Bowl
1 package Knorr vegetable soup mix (dry)
1 1/2 cups Sour Cream
1 cup Mayonnaise
1 package frozen spinach, thawed, drained
1 can water chestnuts, chopped coarsely
3 green onions, chopped
1 large sour dough bread bowl, hollowed out.
1 Sour Dough baguette, sliced Or Sour Dough Cocktail bread
Mix soup with sour cream and mayonnaise. Add spinach, green onions and water chestnuts. Blend well. Cover and chill overnight.
Cut the top from a sour dough round. Hollow out bread, saving soft bread for dipping. Fill sour dough bowl with vegetable spinach dip. Serve with sour dough bread for dipping.
Mini Burger Bites
3 tablespoons dried mince onion
2 tablespoons milk
1 tablespoon Worcestershire sauce
½ teaspoon salt
1/8 teaspoon pepper
½ cup plain bread crumbs
1 lb lean ground beef
24 Mini Burger Buns
Condiments for Dipping
Condiments for Dipping
Mayonnaise mixed with Chipotle seasoning to taste
Mayonnaise, mustard, Ketchup and garlic powder mixed to taste
The Day Before:
Beat egg in medium bowl. Add onion, milk, Worcestershire sauce, salt and pepper. Stir in bread crumbs. Add ground beef; mix well.
Press ground beef mixture into a thin layer cutting board. Using a 2-inch cookie cutter round, cut little burgers from the meat. Gather excess and repeat until all the meat has been cut.
Stack prepared patties between pieces of waxed paper. Store in airtight container until ready to cook.
The Day of:
Preheat oven to 350-degrees.
Place on a cookie sheet and bake for 14-16 minutes or until cooked through. Fill buns with miniature burgers. Serve with dipping sauces.
Little Cocktail Smokies in Barbecue Sauce
1 (18 oz) Bottle of Barbecue Sauce
1 Cup Packed Brown Sugar
1/2 Cup Ketchup
1 tablespoon Worcestershire sauce
1/3 Cup Finely Chopped Onion
2 (16 oz) Packages Cocktail Smokies
Mix barbecue sauce, brown sugar, ketchup, Worcestershire sauce and onions in a crock-pot. Stir well until brown sugar dissolves. Add Cocktail Smokies, stir to combine.
Warm on LOW heat 2 hours or until ready to serve. These little Smokies can be served directly from crock-pot. Fondue forks are great for snatching the Smokies from the pot.
For an easier shortcut method, simply smother Cocktail Smokies in your favorite barbecue sauce and let it simmer in a crock pot for a few hours. No fuss, no muss.
Buffalo Chicken Puffs
Heat the oven to 375-degrees. Line a baking sheet with parchment paper.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14×12-inch rectangle. Cut into 3 (14×4-inch) strips. Cut each strip in half to make 6 (7×4-inch) pieces.
Repeat with remaining pastry sheet.
Cut the chicken strips into 3-inch pieces. Place 1 chicken piece on each pastry strip. Fold the short sides of the pastry to the center over the chicken and roll up like a jelly roll. Press the ends to seal. Place the filled pastries, seam-side down, onto the baking sheet. Reserve the remaining chicken for another use.
Bake for 20 minutes or until golden brown and “puffed”. Place chicken on a serving platter with dressing and celery sticks. Serve hot.
Warm Chili-Cheese Dip with Tortilla Chips
In a microwave safe bowl, mix chili, salsa and cheese. Microwave on HIGH 3-4 Minutes or until cheese is melted. Stir to blend. Serve with chips for dipping.
Note: Dip can be made ahead and refrigerated. When ready to serve, microwave until warm.
Have a wonderful Game Day!