Monday, February 10, 2014

Superbowl! (3 Recipes)

I tried to reign in my "crazy" this year and only made 3 things. We were away for the weekend until about 4 hours before the Superbowl so I had to make sure I prepped everything first and picked some easy things. I have to apologize in advance because I didn't take any pictures. None. Hopefully I'll make all these things again and will get some then. They just can't be in front of a hungry, football crazed crowd. So here we go! I have linked to the originals if you're wondering how they come out. Even though the game didn't go my way (I still love you Broncos), these things all helped that!

Fried Pickles
Adapted from Here

We made these because I had even more than three jars of homemade pickles in our pantry and the idea of these on Pulled Pork Sandwiches was pretty great. I don't know that I would use this recipe again, it was good but the coating didn't stay on the pickles that well and I think I would go the batter route for a bit more coverage, crisp and flavour. Maybe if you used sliced pickles with ridges the coating will stick a little better. That being said, it was still a good recipe and a good start to fried pickles, it was also super quick and easy if you're running short on time before the party!

3 Jars whole pickles or 1 large jar sliced pickles
1/2 cup cornmeal
1 cup bread flour
1/4 teaspoon Mrs Dash Garlic & Herb
1/4 teaspoon cayenne

Drain, Slice and dry your pickles on paper towel, making sure they're fairly dry.

In a large bowl stir together the batter ingredients, the Cornmeal, flour and spices.

Add the pickles to the bowl and toss so that each pickle gets coated, let them sit for a couple minutes and stir again to get more coverage on the pickles.

Fry them in oil or a deep fryer that is heated to 375°F for 3-5 minutes.

Remove to a plate covered in paper towels and sprinkle on a little salt and pepper.

Pulled Pork
Adapted from Here

Pulled pork was originally going to be the only thing that we took (obviously I have problems doing that) but we chose it because we could do the prep work before we left and my Mom had no problem throwing it in the slow cooker for us so it would be ready on return. I changed alot about the posted recipe, not that I doubt it was great. I've made pulled pork with a can of Soda before and I usually find it to be a little too sweet and that wasn't what I was going for this time. It turned out great and feel free to adjust the seasonings and liquid to what you have. I used a bit less BBQ sauce then it suggested because I don't like it too Saucy so if you like it looser, you'll need to add more sauce.

1 pork shoulder - about two pounds
1 Onion chopped
1 pint can Guiness Beer
6 Cloves Garlic peeled
1 tablespoon honey
1 tablespoon balsamic vinegar
Freshly-ground black pepper
Chili Flakes
375 Ml barbecue sauce, we used a "Touch of Heat"


Salt, Pepper and sprinkle chili flakes on your pork on all sides (and any other spices you'd like) and make 6 slits around the pork shoulder, 1-2 per side. Place the Whole Garlic cloves in each hole, let sit while starting on the onions.

In a large, cast iron or heavy pan over medium-high heat, begin to saute the chopped onions until they start to brown, around 10 minutes.

Once the onions have started to colour, move them aside (still in the pan) and place the pork in. Sear the pork well on all sides, 1 - 2 minutes per side. Remove pork from pan and place in slowcooker (or dutch oven), add honey and vinegar on top of pork.

Pour beer into the pan and deglaze, scraping up anything on the bottom of the pan. Let cook for 2 minutes, scraping the bottom occasionally. Pour over pork in slow cooker.

Cover and cook on low for 7 hours, high for 3 hours.

After the pork has cooked, drain off any excess liquid and shred the meat into small bits with two forks. Add the barbecue sauce to the pork and stir well.

Cover the slow cooker and cook for 1 more hour.

That's it! Ready to go! Serve on slider buns with fried pickles.

Peanut Butter Rice Crispy Footballs
Adapted from Here

I saw this on pinterest and knew I had to make them for so many reasons. One, this would be my last excuse to make something football shaped for a while. Two, Peanut butter, Chocolate rice krispies?? Really. The reasons go on. Anyways, you could definitely make this into regular squares and maybe just drizzle the chocolate on the tops. Coating them in chocolate seems easier than it is. I don't know that I would do it again. You need a lot of chocolate but it does take them the extra mile.

1 cup white sugar
1 1/4 cup light corn syrup syrup
1 cup smooth peanut butter (I used skippy)
2 tsp vanilla extract
6 c. Rice Krispies

Coating - you can skip this part or cut down and just drizzle with chocolate
20 oz chocolate candy melts
2 oz white chocolate or vanilla candy melts

In a small saucepan mix sugar and corn syrup; bring to a boil.

Add peanut butter and vanilla. Stir until melted and combined.

Put Rice Krispies in a large mixing bowl. Pour Peanut butter syrup mix over Rice Krispies and stir until well combined.

Spread in a 9x13 in. pan sprayed with non-stick cooking spray, or greased lightly with butter.
Let bars sit about an hour or until firm(ish)
Cut bars out with football cookie cutter, or into squares as needed. I went the football route. You can push together scraps to make more footballs. Doing this, I got 28 2 inch (ish) footballs.

Melt chocolate candy melts in a double boiler. Dip footballs in chocolate, let drip off and place on wax paper. Let sit until chocolate is set, around an hour.

Melt white chocolate melts in a small ziplock in the microwave. 30 seconds on medium power till melted. Take the bag out in between each and squish in the bag to help move along. Usually takes 2 - 3 times.

Cut a very small piece off the tip of the bag. Use this to pipe on the football laces.

Store in a airtight container or devour immediately.

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