Game Day Grub: An Easy Recipe For Every Quarter of the Game
posted on October 10th, 2017 by Leslie Thomas
Football season is almost halfway over and while there may be controversy over some aspects of the game, we can all agree on one thing – good food is mandatory for any successful football game watching party.
Because a fantastic spread of indulgences can make winning that much better…and losing a little
more tolerable (strong emphasis on a little). Whether you’re hosting or you’re contributing to a potluck party, you shouldn’t have to stress over cooking – leave all that stress and nail-biting for the game!
That’s why we’re helping you out with 4 easy, tried and true recipes for this weekend’s games. One recipe for each quarter of the game…and beers for all at halftime!
1st Quarter: Our Own Homemade Guacamole – Yes, this one is a “cheat.” But a really, really good cheat. Our delightfully chunky and flavorful guacamole is made fresh everyday in our kitchens using perfectly ripe avocados, cilantro, onion, and tomato. Serve it in a pretty bowl and pair with your favorite tortilla chips and your friends will never know you didn’t make it! Or – get extra fancy and top it with some pomegranate seeds and crumbled cotija cheese for some seasonal flair that’s sure to impress.
2nd Quarter: Buffalo Chicken Dip. We’ve all had it. And when it’s good, it’s really good. Our recipe is one of those really good ones too – the kind you think about for days and then try desperately to recreate. But we’re just going to take the guesswork out of the process for you and give you the best recipe for the dip you’ve ever had. And by all means, claim it as your own when you friends go nuts for it. We’re not telling. Get the recipe here!
3rd Quarter: Pumpkin Hummus
1 15 oz. can chickpeas, drained
1/2 cup pumpkin puree
2 tbsp. tahini
2 tbsp. fresh lemon juice
1/4 cup olive oil
1-2 garlic cloves, minced
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp cumin
1/4 tsp. cayenne pepper
toasted pumpkin seeds
Combine all ingredients into a food processor and blend until smooth, adding olive oil – 1 tablespoon at a time, if needed. Scrape the sides of the bowl and blend again, if needed. Serve with carrots, celery, and pita. Drizzle olive oil on top and sprinkle with pumpkin seeds.
4th Quarter: Bacon Cheddar Burger Sliders with Fried Onion Rings
1 1/2 lb ground chuck
3 tablespoons bread crumbs
1 1/2 tsp salt
1 1/2 tsp pepper
2 tsp. garlic powder
2 tsp onion powder
2 tbsp. oil
2 slices sharp cheddar cheese, quartered
1 package Hawaiian Rolls
6 slices cooked bacon
pickles, lettuce, mayo, mustard, ketchup
Onion rings (we love this recipe)
In a large mixing bowl, combine ground chuck and spices and mix with hands, being careful not to over mix. For into 3 tablespoon size balls and flatten with the palm of your hand until similar in size to Hawaiian rolls. Sprinkle with salt and pepper on both sides and set on a wax paper-lined cookie sheet.
Preheat a large skillet (cast iron is ideal) to medium high heat. After 5 minutes, add the cooking oil and preheat for another 2-3 minutes. Then, add burgers to pan and sear for 3 minutes. Flip burgers and after two minutes, add cheese slices and turn heat down to low and cover until cheese melts.
*Use an internal thermometer to check doneness.
For a medium-rare burger, thermometer should register 125°F-135°F and take about 6 minutes of total skillet time.
Medium should register 135°F-145°F and take about 7-8 minutes of total skillet time.
Medium-well should register 145°F-155°F and take about 9 minutes of total skillet time.
Well-done should register 155°F-165°F and take about 10 minutes.
Place burgers on Hawaiian rolls and add bacon, onion rings, and desired condiments/garnishes.