I guess the Superbowl is coming? You know what that means: FOOD. Everything means food! Here are a few recipes to console you if your team loses, to reward you if your team won, or to help you pass the time if you have no idea what is happening and are too old to learn.
These are savory little pastries stuffed with sausage and onions, brushed with egg and topped with “everything” seasoning. Simple to make, very tasty and chompable.
- 2.5 lbs sausage, loose or squeezed out of casings
- 1 lg onion
- salt and pepper
- olive oil for cooking
- 1.5 lbs puff pastry dough (1.5 packages)
- 3 eggs, beaten
- "Everything" seasoning, if you like
Preheat the oven to 400.
Dice the onion and sauté in the olive oil until it's slightly browned
Put the raw, loose sausage in a bowl. Beat two of the eggs and add them to the bowl along with the cooked onions. Mix thoroughly.
Cut the puff pastry into six long strips. On a floured surface, roll them out until they're somewhat thinner.
Divide the sausage mixture into six portions and spoon it out into a long rows down the middle of each strip of puff pastry
Form the sausage mixture into a tidier strip, leaving a margin of dough on each side.
With a pastry brush, paint the dough margins on both sides.
Fold the pastry up over the sausage on both sides, to form a long roll.
Flip the roll over and lay it in a greased pan with the creased side down.
Cut each roll into six smaller sections. (You can make them whatever size you like, really.) Leave a little space in between rolls on the pan.
Brush each little roll with the rest of the beaten egg. Sprinkle with "everything" seasoning if you like.
Bake for 20 minutes until the sausage is cooked and the rolls are golden brown. Serve hot or cold.
HOT WINGS with BLUE CHEESE DIP
If you can do basic frying, these are easy and delicious. The measurements in the recipe are a little vague because you can adjust the hot sauce and cheese sauce to your tastes.
Hot chicken wings with blue cheese dip (after Deadspin)
Basic, tasty hot wings with blue cheese sauce
- chicken wingettes
- oil for frying
For the hot sauce:
- 1/2 cup butter
- 1/8 cup tabasco sauce
- 1/8 cup sriracha sauce
- vinegar (optional)
Blue cheese sauce:
- sour cream
- blue cheese
- optional: lemon juice, mayonnaise
- celery sticks for serving
Fry the wingettes in several inches of oil until they are lightly browned. Do a few at a time so they don't stick together. Set them on paper towels to cool.
Melt the butter and mix together wit the rest of the hot sauce ingredients. Toss the wings in the hot sauce.
Mix together the sour cream and crumbled blue cheese. Use a food processor or whisk vigorously to break up the blue cheese. You can add lemon juice or a little mayonnaise to thin it.
Serve with blue cheese dip and celery sticks.
DORITO POTATO TORNADOS
A completely ridiculous recipe if you’re looking for something to do in the kitchen while people watch football. I made these with an entire potato on each stick, but you can make more sensible portions.
Dorito fried potato sticks
- 12 small-to-medium potatoes, scrubbed, peel on
- 2 cups flour
- 4 cups water
- 2 eggs, beaten
- 11 oz Doritos or your favorite chips, crushed into crumbs
- vegetable oil for frying
Slice each potato into as thin slices as possible, and thread the slices onto skewers.
If you're not going to cook them right away, you can keep them in water to keep the potatoes from turning brown. Try to fan the potatoes out so there is a little space in between but don't forget to leave enough room on the skewer so there's something to hold onto.
Start heating the oil in a heavy pot. Prepare a pan lined with paper towels or paper bags.
In a shallow dish, mix together the flour, water, and crushed chips. It should be thin and drippy.
Dip the potato skewers into the batter and spoon more batter over them, so the slices are thoroughly coated.
When the oil is hot enough (you will see bubbles form steadily if you dip a wooden spoon in), dip the skewers into the hot oil. Cook for several minutes until they are crisp.
Remove to a pan lined with paper towels and sprinkle with salt.
DELI SANDWICH BAKE
The meats and cheese in this recipe are just suggestions. Just layer in whatever looks yummy to you. Don’t worry if the crescent roll dough gets mangled when you stretch it over the top. It all bakes up nicely. You can make giant pans of this stuff and people can carve off however much they like.
Deli brunch sandwiches
- 6 8-oz. tubes crescent rolls
- 3/4 lb sliced ham
- 1/2 lb sliced Genoa salami
- 3 oz Serrano (dry cured) ham
- 33 slices Swiss cheese
- any other meats and cheese that seem yummy
- 2-3 eggs
- 2 tsp garlic powder, minced onions, poppy seeds, sesame seeds, etc.
Preheat oven to 350.
Unroll 3 of the tubes of crescent rolls without separating the triangles, and fit the dough to cover an 11 x 25-inch pan.
Layer the meat and cheese, making it go all the way to the edges of the pan. This part is subject to any kind of variation you like.
Unroll the remaining 3 tubes of crescent rolls and spread the dough to cover the meat and cheese. It's okay if you have to stretch and piece it together.
Beat 2-3 eggs and brush it over the top of the dough, and sprinkle with garlic powder, onions, sesame seeds, poppy seeds, etc.
Cover pan loosely and bake for 20 minutes. Then uncover and bake for another 15-20 minutes until dough is slightly browned and egg is completely cooked.