We asked restaurants in our coverage area to submit their best recipes before the big game. They returned with something for everyone.
By Matt Skoufalos | February 3, 2017
Looking to serve up something special for your Super Bowl party? We asked restaurateurs in our coverage area to send along their top recipes. Take this list with you when you go shopping this weekend, and bring home a taste of the local food scene for your guests.
Buffalo Chicken Spring Rolls
provided by Rent-a-Chef of Haddonfield
- 1 pound boneless, skinless chicken breast
- ¾ cup of hot sauce
- ½ cup of shredded mozzarella cheese
- 1 egg, beaten with a splash of water
- ½ cup chunky blue cheese dressing
- 1 package spring roll wrappers
- 6 cups cooking oil
- celery sticks
1. Boil chicken breast in a pot of water until cooked. Remove from pot and let cool.
2. When cooled, shred chicken. Add hot sauce and mozzarella.
3. Add two tablespoons of mixture to spring roll wraps. Roll wraps to seal.
4. Brush wraps with egg wash.
5. Heat cooking oil to 350 degrees. Fry spring rolls until golden brown.
6. Serve with celery and blue cheese.
provided by The Tortilla Press of Collingswood and Pennsauken
• 1 ripe avocado, pitted, halved
• 2 tablespoons onion, minced
• 1 tablespoon jalapeño pepper, minced
• 1/2 teaspoon kosher salt
• 2 tablespoon tomato, diced
• 2 teaspoon fresh cilantro, chopped
• 1/2 tablespoon freshly squeezed lime juice
1. Mash onion, salt, jalapeño, and lime juice in the bottom of a bowl.
2. Dice avocado into quarter-inch cubes in shell. Scoop into bowl with mashed onion mixture.
3. Lightly mash together, leaving avocado mostly chunky.
4. Stir in cilantro and diced tomato.
5. Serve with fried tortilla chips.
“Down in Flames” Jolokia Pepper Potato Chips
provided by Gorshin Trading Post of Haddonfield
This is a super-simple recipe for when you forget to prepare snacks for the big game.
1. Grab a bag of Jersey-made Blair’s Death Rain Jolokia Pepper Potato Chips at Gorshin’s Trading Post.
2. Pour chips onto a plate with a bowl in the middle.
3. Into that bowl, pour store-bought blue cheese or ranch dressing.
4. Douse the burn of those fiery chips by scooping up cooling dressing with each one before you pop it into your mouth.
5. Chew. Enjoy.
Super Bowl Chicken Argentinean Empanadas
provided by El Sitio of Collingswood
- 3 hard-boiled eggs
- 4 chicken thighs
- 1 red bell pepper, roasted and chopped
- 10 olives
- ½ onion
- 2 garlic cloves
- Fillo dough
1. Pre-heat oven to 350 degrees.
2. Hardboil eggs (about 20 minutes).
3. Boil chicken thigh with a little salt and pepper until flaky.
4. Chop cooked eggs and thighs.
4. Chop pepper, olives, onion, and garlic. Combine in a big bowl, add chimichurri. Leave in refrigerator to set.
5. Stretch dough and cut into disks a little bigger than the size of your hand. Add a spoonful of stuffing. Fold into a half-moon and twirl edges until they close.
6. Grease a large oven pan with butter or vegetable oil spray. Add empanadas. Brush with egg yolk on top of empanadas place in the oven till dough is slightly brown.
PJ’s Loaded Tater Tots
provided by P.J. Whelihan’s Pub and Restaurant of Haddon Township
- 1 bag tater tots
- 4 ounces cheddar jack cheese
- 1 teaspoon corn starch
- 6 ounces evaporated milk
- 30 tater tots
- 2 ounces cheese sauces
- 2 ounces cooked bacon
- ¼-ounce chopped thin sliced green onion
- 1 ounce sour cream
1. Coat cheese evenly with corn starch. Add to saucepan with evaporated milk.
2. Cook over low heat, whisking constantly until cheese is melted and thick (about 5 minutes). Add extra milk to thin if needed.
1. Heat oil to 350 degrees, and fry tater tots for 3 to 4 minutes, or until golden brown. Don’t have a fryer? Follow package instructions for baking.
2. Drain tots of excess oil, and transfer to a skillet or other dish.
3. Drizzle cheese sauce over tots.
4. Spoon bacon over tots. Drizzle sour cream.
Square Meal Savory Greek Yogurt Dip
provided by The Square Meal of Oaklyn
- 1 quart whole-milk Greek yogurt
- ½ lemon
- ½ cup olive oil
- ¼ cup coriander
- 1 teaspoon cumin
- 1 tablespoon paprika
- 1 tablespoon fresh chopped parsley
- 1 teaspoon salt
- ½ teaspoon pepper
1. Add yogurt to a mixing bowl. Squeeze lemon juice into yogurt.
2. Mix in olive oil and seasonings. Serve with chopped veggies or chips.
Mitchell & Geno’s Sausage Bites
provided by Local Links Market Cafe of Haddon Heights
- 4 links Mitchell & Geno’s specialty sausage, grilled
- 1/8 cup tomato ketchup
- 1/8 cup Hank Sauce
- 2 tablespoons chipotle aioli
- 1 teaspoon raw sugar
- splash red vinegar
- smoked salt
- sriracha and honey to taste
1. Combine ingredients in a bowl. Whisk together.
2. Chop sausages into bit sizes. Smother in sauce.
3. Eat with toothpicks.
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