Posted January 28, 2018

Upscale Game Day Eats

Eat + Drink

Hosting a crowd for the big game?  Take a cue from Executive Chef Heather Terhune at Milwaukee’s Tre Rivali and The Outsider and try these gourmet spins on tried-and-true classics.

Celebrate the big game with these gourmet appetizers.

IF YOU LIKE: Queso dip
TRY: Three Cheese Fonduta Nachos with Pepper Salsa

Chef Heather Terhune preps for game day.

Ingredients:

  • For Pepper Salsa:
    • 1 tbsp. garlic
    • 1/3 cup red onion
    • 4 Roma tomatoes
    • 8 peppadew peppers
    • 8 pepperoncini peppers
    • 2 tbsp. capers
    • 2 tbsp. Italian parsley
    • 1 tsp. extra virgin olive oil
    • 1 tsp. freshly cracked black pepper
    • Salt to taste
  • For Three Cheese Fonduta:
    • 8 oz. mozzarella, shredded
    • 8 oz. fontina cheese, shredded
    • 8 oz. mascarpone cheese
    • 8 oz. whole milk
    • 14 oz. bag tortilla chips
  • 1 tbsp. basil, chopped
  • 1 tbsp. Italian parsley, chopped
  • 4 green onions, chopped
  • ½ cup castelvetrano olives, sliced

Directions:

  1. For pepper salsa: Combine all ingredients in a nonreactive bowl. Stir well to combine and set aside. Can be made a day ahead.
  2. For Three Cheese Fonduta: In a medium sauté pan over medium to low heat, combine the mozzarella, fontina, mascarpone cheese and milk.  Season with salt and pepper.  Heat just to melt and make a smooth sauce. Set aside.
  3. Pre-heat oven to 350°.
  4. In an oven-safe dish, arrange a layer of chips, then drizzle with cheese fonduta.  Place in the oven to heat for 15 minutes.  Remove from oven and top with salsa, fresh herbs, green onions and olives.  Serve immediately.

 

IF YOU LIKE: Jalapeño Poppers
TRY: Italian Sausage-Stuffed Jalapeños

Fresh peppers are the key for this elevated take on jalapeño poppers.

Ingredients:

  • 1-pound bulk pork Italian sausage
  • 1 small Spanish onion, minced
  • 2 cloves garlic, minced
  • 1 pinch red chili flake
  • 1 package (8 oz.) cream cheese, softened
  • 8 oz. shredded whole milk mozzarella
  • 4 oz. shredded Parmesan cheese
  • 22 large jalapeno peppers, halved lengthwise and seeded
  • Marinara sauce (optional)
  • Basil chiffonade (optional)

Directions

  1. Preheat oven to 425°.
  2. In a large skillet, cook the sausage, onions, garlic and chile flake over medium heat until no longer pink; drain.
  3. In a small bowl, combine the cream cheese, mozzarella and Parmesan cheese; fold in sausage.
  4. Spoon or pipe about 2 tablespoons of cheese mixture into each jalapeno half.
  5. Place in two ungreased 13-in. x 9-in. baking dishes.
  6. Bake, uncovered, for 15-20 minutes or until filling is lightly browned and bubbly. Serve with warm marinara sauce and fresh basil if desired.

 

IF YOU LIKE: Buffalo Wings
TRY: Buffalo Chicken Dip

Homemade Buffalo Chicken Dip has all the flavors of buffalo wings but without the messy fingers.

Ingredients:

  • 2 (8 oz.) packages cream cheese, softened
  • 1 c. ranch dressing (your own house-made, if possible)
  • 34 Crystal hot sauce
  • 1 lb. shredded rotisserie chicken, no skin or bones
  • 2 c. shredded cheddar cheese (divided in two)
  • 2 c. crumbled blue cheese (divided in two)
  • Potato chips (we prefer to make in house, but you can buy a quality store bought chip)
  • 2 green onions, sliced
  • Carrot sticks
  • Celery sticks

Directions:

  1. Beat cream cheese, ranch dressing, and hot sauce in a stand mixer until smooth.
  2. Fold in shredded chicken and half of the cheddar and blue cheese.
  3. Spread mixture into pie plate sprayed with non-stick spray
  4. Bake at 350° for 15 minutes.
  5. Add the remaining cheddar and blue cheese to top.
  6. Bake an additional 15 minutes.
  7. Top with sliced green onions.
  8. Serve hot with potato chips, celery and carrot sticks.

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