Favorite Super Bowl Recipes..

02/04/10 | Kevin Davis

[KevinDavis]

Post your favorite Super Bowl Recipes here!!!

[KevinDavis]

Here is something you all may like:

Bacon Explosion:

2 pounds thick cut bacon
2 pounds Italian sausage
1 jar of your favorite barbeque sauce
1 jar of your favorite barbeque rub


To kick off the construction of this pork medley you’ll need to create a 5×5 bacon weave. If the strips you’re using aren’t as wide as the ones pictured, then you may need to use a few extra slices to fill out the pattern. Just make sure your bacon weave is tight and that you end up with a nice square shape to work with.

The next step is to add some barbecue seasoning on top of your bacon weave. Being the barbeque addict that I am, I whipped up a batch of Burnt Finger BBQ’s competition pork rub for this special occasion. Seeing as not everyone has the time, or the expertise, to create a tasty rub of their own, I would recommend trying Cowtown Sweet Spot for the best combination. Plowboys Yardbird, Bad Byron’s Butt Rub, and Rendezvous Famous Seasoning are also excellent choices.

Now that you’re pork is well seasoned, it’s time to add more pork. Take two pounds of Italian sausage and layer it directly on top of your bacon weave. Be sure to press the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across. Most grocery stores carry loose sausage, so just pick out one you like. I chose to go with a mild sausage, but spicy would work just the same. If you really want to get crazy, take a stab at making your own homemade sausage.

Next up is bacon layer number two. Take the remaining bacon slices and fry them up the same way you would for breakfast (or lunch, or dinner, or a midnight snack). If you like soft bacon, make it soft. If you like crunchy bacon, make it crunchy. If you like your bacon burnt to hell so the smoke detectors go off, then burn it to hell so the smoke detectors go off. These pieces are going to be a major part of the inner flavor of our sausage fatty, so cook them your favorite way. Personally, I like my bacon right at the point when it starts to get crispy, but hasn’t quite lost all of the softness yet. Regardless of how well done you like yours, you’ll need to crumble or chop the cooked strips into bite size pieces and place on top of the sausage layer. (Note-It’s okay, and encouraged, to snack on these pieces while your chopping/crumbling. But keep in mind that once those bacon morsels touch the raw sausage, you’ll need to resist all temptations to nibble. This can and will be difficult, but hospital trips are no fun, so stay strong.)

Since this is a barbeque recipe, we need to add another layer of barbeque flavor. Take your favorite sauce and drizzle it all over the top of the bacon pieces. Personally, I prefer to use Burnt Finger BBQ’s homemade competition sauce, but if you’re torn on what brand to use I recommend Cowtown, Blues Hog, and Fiorella’s Jack Stack. Once you’ve sauced the bacon, sprinkle on some more of the barbeque seasoning you used on the bacon weave.

Now comes the fun part. Very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards. You want to include all layers EXCEPT the bacon weave in your roll. Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed. Once the sausage is fully rolled up, pinch together the seams and ends to seal all of the bacon goodness inside.

At this point we can start to see the final shape of our Bacon Explosion, but we’re missing one key item. To complte the constuction process, roll the sausage forward completely wrapping it in the bacon weave. Make sure it sits with the seam facing downward to help keep it all sealed up.

Sprinkle some barbeque seasoning on the outside of the bacon weave, and now this bad boy is ready for the smoker. Cook your Bacon Explosion at 225 degrees in a constant cloud of hickory smoke until your Thermapen gives an internal temperature reading of 165 degrees. Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and also how many times you open the smoker to take a peek. Mine took about 2.5 hours, which was right on target with its 2.5 inch diameter.

Source: http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

[day10]

[Red_Devil 232]

Pop The Top! That Is All You Need!

Great Recipe!

[GrannyK]

Buffalo Chicken Dip

2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank’s Red Hot®)
1 1/2 cups shredded Cheddar cheese

1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers
Directions
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

[iowamark]

Can’t beat the original Chex Mix:

“” Ingredients
3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

Preparation Directions
1. In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Oven Directions Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.””

[cherry]

I caught a part of Savage today and he was talking about a paella recipe, I think....it sounded good.....anybody have a good recipe to share?

[Fester Chugabrew]

Ingredients:

1/2 Bowl Saints
1/2 Bowl Colts
1 pinch Pigskin

Pour contents into one large bowl. Shake well for 30 minutes. Turn Over(s). Shake well for another 30 minutes.

Serves millions.

[swmobuffalo]

Real simple one, 2 packages beef little smokies, one bottle of Sweet Baby Ray’s Hickory and Brown Sugar BBQ sauce. Put in crockpot on high til heated through. Reduce to low and eat!

[Fester Chugabrew]

Ooops. Forgot the pinch of Bad Byron’s Butt Rub.

[ETL]

Smothered Muskrat and Onions

Servings: 4 Servings

Ingredients

* 1/4 ts Paprika
* 1/2 c Flour
* 1 Muskrat
* 1 qt -Water
* 3 tb Fat
* 1 tb -Salt
* 3 lg Onions; sliced
* 1 1/2 ts -Salt
* 1 c Sour cream

Preparation:

Skin and clean the muskrat, remove fat, scent glands and white tissue inside each leg. Soak muskrat overnight in a weak brine solution of 1 Tbsp salt to 1 qt (Imperial qt=5 cups) water. Drain, disjoint and cut up. Put flour, salt & paprika in a paper bag. Add muskrat pieces and shake until each piece is well coated. Melt fat in heavy fry pan, add the muskrat pieces and saute slowly until browned. When meat is browned, cover with onions, sprinkle with salt and pepper and pour the cream over. Cover fry pan and simmer for 1 hour.

http://www.bigoven.com/57815-Smothered-Muskrat-and-Onions-recipe.html

[iowamark]

http://www.kwqc.net/prntpage.cgi?recipe=498&file=2000shlf.htm
“”CHICKEN LIPS
2 pounds chicken breasts
2 pounds flour
1 quart buttermilk
2 tablespoons kosher salt
4 tablespoons black pepper

Buy fresh boneless chicken breasts, big, jumbo babies, wash thoroughly then place on a cutting board, use a sharp knife to remove any fat or skin. Cut chicken into long strips about as thick as your thumb. Put the flour into a bowl and season it with salt and pepper. Pour the buttermilk into a bowl. Make sure the bowls you use are large enough to handle the chicken when it is added. Dip the chicken a few strips at a time into the flour, then buttermilk, then back to the flour. Coat well in each stage. Place them on a platter as they are breaded and reserve until cooking.

Heat frying oil in a large skillet or pot, fry daddy or outdoor cooker to 350 degrees. Fry the lips in batches and place them on a platter lined with paper towels. Dip the lips into the hot lip sauce and put onto a serving platter. Serve immediately with Budweiser Blue Cheese Dressing on the side.

HOT LIP SAUCE
1 pound butter
2 cups hot sauce
1 tablespoon granulated garlic

Melt the butter in a pan large enough to hold it, do not allow it to boil. Pour the butter into a blender. Turn blender on to high, hopefully remembering to put the cover on first. Slowly pour in in hot sauce until it is incorporated, the sauce should be bright orange and become emulsified or slightly thick, add garlic and blend for about 30 seconds. This is Hot Lip Sauce.

If you have any left over pour it into a jug, cover it and save at room temperature until next time. Hot Lip Sauce should keep at room temperature for at least three days.

BUDWEISER BLUE CHEESE DRESSING
1 pint heavy mayonnaise
1/3 cup buttermilk
1 large swig of Budweiser
1 teaspoon granulated garlic
1 teaspoon white pepper
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 tablespoon chopped parsley
1 pound Maytag blue cheese crumbles

Put everything except the blue cheese into a large bowl, mix well. Add the blue cheese and lightly stir in. Some recipes are just that simple.””

[EBH]

Tender Tempura or Breaded Chicken Gizzards

Ingredients

1 lb chicken gizzards, washed and patted dry
½ onion, diced
2 garlic cloves, diced
½ tsp basil
½ tsp oregano
Salt and pepper, to taste
1 – 2 cups flour
bottle of seltzer or club soda
1 cup (approx.) Canola oil

Directions

In a stock pot, place 1 lb chicken gizzards. Add enough water to cover plus 1 inch.

Add diced onion, garlic, basil, oregano, salt, and pepper to taste.

Bring to a boil. Reduce heat, cover, and simmer for 1 ½ hours.

Remove gizzards to a paper towel-lined plate and allow to cool and drain. Reserve broth for a future soup stock if desired.

In a deep skillet, add about ¼ inch of Canola oil. Heat to medium high, careful not to burn.

Make Tempura batter. In a large enough bowl, add ½ cup of the flour. Add enough seltzer to make a thin batter. With tempura, the point is to mix only slightly, leaving globs of flour on the bottom.

Dip gizzards into batter, scraping along the bottom to pick up some globs of flour, and place in hot oil. Do only enough to loosely fill the pan.

Fry gizzards and turn to cook each side, and remove to a paper towel.

Make a new batch of batter. Tempura batter should be effervescent with seltzer, so make fresh as needed. Repeat until all gizzards are fried. Makes thin and crispy crust.
Breaded option:

Place 1 cup batter in bowl. Add a little garlic powder, onion powder, Old Bay seasoning if desired, salt and pepper to taste, and enough water to make a thick batter.
Fry in oil as you would a piece of fish.

[VicVega]

LOL. I know someone that does this every year and gives to their family members.

Must admit, it’s good especially when seasoned it with a little Tony Chachere’s seasoning.

[AGreatPer]

You talk about simple, here it is:

1 big can - V8 Juice

1 table spoon - Montreal Steak spice

Any hot sauce you like

2 dz. or more - Peeled devained shrimp (cooked)

Put V8 in a pot with the Montreal Steak spice and reduce about 25%.
Add hot sauce to taste
Pour over Shrimp

Serve with napkins because it's messy good

[VicVega]

KD,

Most detailed recipe I’ve ever read.

Makes want to try it and I don’t like bacon.

[Bag]

Pepperoni Bread: Pillsbury french loaf Pepperoni slices provolone cheese

open dough at seam place provolone cheese slices over dough place pepperoni slices on top evenly roll dough back up pinch ends together

bake in oven as per directions on the bread loaf Fast, easy and yummy!

[kalee]

ping

[ODDITHER]

Lil bit of Hello

1 Large Can of whole pickled Jalapenos
1 roll of Jimmy Dean Hot sausage
1 pkg of cream cheese.

I highly recommend using latex gloves to prepare the peppers. Otherwise you will get pepper oil into the creases of your skin and rub your eye or other body parts and wish you had used gloves.

Cut the Jalapenos in 1/2 length wise leaving the stem. Remove the seeds and scrape out the vein (unless you really like the heat - which is where most of it is stored.) Rinse with cool water and set them on a paper towel to remove excess water.
Saute sausage in a frying pan until done. Cook it slowly so that it doesn’t get hard. Put it on a paper towel to drain and cool.
When sausage has cooled mix it into the cream cheese. Fill the pepper halves with a spoon of cream cheese mixture. Top with paprika.

These are little bits of heaven and a lil bit of hello

When I take this to barbeques or pot lucks they are the first thing to go. I took them to a pot luck once and found out it was an ethnic pot luck so I called them Polish Peppers. The hispanics were coming up wanting my recipe and would say they didn’t know Polish food was so good. OOPS -
Well A Pole made them so they were Polish peppers, right?

[Randy Larsen]

Now that looks like MY kind of recipe!!!

Thanks!

[KevinDavis]

I had it and I felt my heart crying in tears (I didn’t know if it was good or bad). I may have to make it myself.. My wife won’t make it..