Dish on the Block: Are you ready for some football?
Super Bowl LIII is here!
What are you making for the big game? Here are a few tasty ideas to make your tailgate party the talk of the town.
The Pigskin Football
Try my easy and delicious Gorgonzola and Cheddar “Pigskin” Cheeseball! You can make it a day ahead so you don’t miss even one of TB12’s winning passes to Gronk or Edelman!
1 bar cream cheese, softened
½ cup gorgonzola cheese, crumbled
1/3 cup chunky blue cheese dressing
1 cup shredded cheddar cheese
½ cup scallions, chopped
1 small onion, chopped
½ cup green pepper, chopped
1 Tbs. brown sugar
1 Tbs. Dijon mustard
2 tsp. Worcestershire sauce
½ teaspoon black pepper
6-8 strips bacon, cooked crisp
½ cup ranch dressing
Combine all of the ingredients except the bacon and ranch dressing in a large bowl. Mix well so all ingredients are evenly incorporated. Form into the shape of a football and place in the refrigerator for at least two hours or overnight (even better!). Remove from the fridge and place on your serving platter. Cut the bacon into one- to two-inch strips and cover the cheeseball all over, pressing to adhere. Use the ranch dressing to make the lines and laces on the football. Serve with crackers.
Chicken Parmesan Meatballs
A new twist on an old classic — chicken parmesan meatballs are delicious with a gooey provolone center. Serve as an appetizer with warm marinara on the side or as a delicious meal over pasta. Pats team dinners never tasted this good!
1 lb. ground chicken
1 egg, beaten
¼ tsp. black pepper
½ tsp. salt
½ tsp. dried basil
½ tsp. dried oregano
1 tsp. garlic powder
½ cup grated parmesan cheese
½ cup Italian breadcrumbs
1/3 cup flat leaf parsley, chopped
15, ½” cubes provolone cheese
1/3 cup parmesan cheese
½ cup panko breadcrumbs
1/3 cup olive oil
1 cup spaghetti or marinara sauce
Parmesan and parsley for garnish
Combine all of the meatball ingredients, except provolone, in a large bowl. Mix with your hands until everything is well incorporated. Make about 15 meatballs about the size of golf balls. Press one cube of provolone into each meatball and press the meat around the cheese to completely seal. Roll in your hands to make perfect balls. Place on a parchment lined cookie sheet and place in the freezer for 30 minutes. This will help them maintain their shape when frying.
Create a breading station. Place the egg in a shallow dish. Combine the parmesan and panko in another dish.
Preheat oven to 350 degrees
Heat the oil over medium heat. Coat each meatball in egg and then in the panko-parm mixture. Fry in hot oil until golden brown on all sides. Place back on the parchment lined cookie sheet and place in the oven for 15-20 minutes to completely cook through. Cheese will be gooey and stringy on the inside. Serve with warm marinara on the side for dipping if you are serving as an appetizer. Also delicious over pasta for dinner! Mangia!!
Jalapeno Popper Sliders
Want to spice up your Super Bowl party? My Jalapeno Popper Stuffed Sliders with caramelized onions and bacon are sweet and spicy mini burgers that will melt in your mouth. Nothing is as hot as the Patriots on game day but these treats come close!
5 tablespoons butter
3 onions, peeled and sliced into thin rings
1 tsp. sugar
6 slices bacon, cooked crisp and chopped
4 oz. cream cheese, softened
½ cup shredded cheddar cheese
1 jalapeno, chopped fine, including seeds
1 ½ lbs. 80/20 ground beef
1 tsp. salt
1 tsp. black pepper
1 package Hawaiian slider rolls (12 rolls)
½ cup ranch dressing
8 slices American cheese
Melt the butter in a large skillet over medium heat. Add onions and sugar and sauté until onions get soft and fragrant. Reduce heat to medium low and continue to cook until onions are golden brown and caramelized. You do not want the onions to ‘brown’. They should just be soft and creamy. Add the bacon to the onions and cook for one more minute. Set aside.
Combine the cream cheese, shredded cheddar, and jalapeno in a small bowl. Place in the freezer to chill for five minutes. Divide the hamburger meat into 12 equal pieces. Place a heaping teaspoon of the cheese mixture into the center of each piece of burger and form a patty around the cheese, completely sealing the edges so the cheese won’t leak out.
Preheat oven to 350 degrees.
Heat a frying pan on medium high heat. When pan is very hot, add the burgers and cook about two to three minutes per side so that they get a great sear. They do not need to be completely cooked though as they will cook again in the oven.
Cut the rolls in half and remove the tops. Place the bottoms into a 9” x 13” baking dish. Place one tablespoon of ranch dressing on the bottom part of each roll. Top each with one burger (the rolls will still be ‘connected’). Top with the slices of American cheese. Spread the onion and bacon evenly over the cheese and top with bun lids. Brush the tops with melted butter.
Bake for 20 minutes until the cheese is melted and gooey. Remove from the oven and cut into sliders. Devour!
And… if you’re still hungry, check out the recipe for Chicken Pot Pie… or as we like to call it in my house… “Pats Pot Pie” on the blog dishofftheblock.com
Super Bowl LIII will be broadcast on CBS at 6:30 p.m. on Sunday, Feb. 3.