Game Day Grub: An Easy Recipe For Every Quarter of the Game
Football season has begun and with it means parties complete with burgers, beer, and Buffalo chicken wings.
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 College Football Saturdays and NFL Sunday and Monday. One recipe for each quarter…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: Baked Buffalo Wings
- 1 Dozen of Our House Buffalo Marinated wings and and drumettes
- 1/2 cup Frank’s Red Hot sauce mixed with 1/4 cup melted butter (optional – for additional heat and sauciness after baking wings)
- Blue cheese or ranch dressing for dipping
- Celery and carrots
- Preheat oven to 400 degrees
- Line a cookie sheet with aluminum foil and place wings on top, about an inch between each wing
- Bake for 45 minutes or until crispy on the outside and no longer pink on the inside
- Remove from oven and toss in additional Franks Red Hot and butter mixture if desired
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. Form 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.