July 31, 2014

Patriots Buffet Table – Patriots vs. Giants, Super Bowl XLII

Patriots Buffet Table – Patriots vs. Giants, Super Bowl XLII
Patriots Daily Kitchen Staff
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Here we are again waiting for a Super Bowl to arrive. The fourth in seven years. Never forget how lucky we are to be watching this team at this time.

This time the Patriots are looking to be the first 19-0 team in NFL history. They’re looking to put up the true perfect season. They’re looking to put the 1972 Dolphins speaking engagement tour out of business.

We’re changing our approach at the Buffet Table this week. We plan our menus around tailgating and we’re faced with a few problems. Not many of you will be going to Arizona for the game. Even if you do go, the host cities always ban tailgating at the Super Bowl.

Luckily for us people like to make a celebration out of the Super Bowl. This Buffet Table is planned with gatherings small or large in mind.

We’ll be looking at food and beverage that is easy to prepare. Food and drink that is customizable to a variety of people. And importantly, food that can be handled pot luck style.

If you’re hosting a party why should you do all the work? If you’re going to a party bring something along and the host will appreciate it.

Speaking of helping out at a pot luck. BSMW regulars and family have contributed their personal recipes and beer choices to this Buffet Table.

Appetizers:

Jennifer Blisard’s Reuben Dip
A reuben sandwich turned into a dip. Delicious and its a tip of the cap to the Patriots NY opponents.
Thanks Jennifer.

Ingredients:
1 cup sauerkraut, drained
1 (8 oz.) cream cheese
1 (6 oz.) shredded Swiss cheese
6 ounces diced corned beef
2 tbsp. Thousand Island Dressing
Crackers, or cocktail rye bread

Preparation:
Drain and rinse sauerkraut, mix with cream cheese and Swiss cheese. Add diced corned beef and Thousand Island dressing.
Cover and heat on low in the crockpot, until cheeses are melted, stirring occasionally to blend all ingredients.

Serve warm.

Jennifer Blisard’s Pepperoni Pizza Dip:
Not one but 2 recipes from Jennifer. Don’t try passing these off as your own people. Give credit where it is due.

Ingredients:
1 8oz. package of cream cheese
1 cup sour cream
1/4 tsp. garlic powder
1/2 tsp. oregano
Pizza Sauce (not pasta sauce!)
Reserve:
1/2 cup chopped pepperoni
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup mozzarella

Preparation:
Mix all ingredients except the sauce in pyrex or metal baking pan. Cover with pizza sauce, approximately 1/2 cup.

Add on top the 1/2 cup chopped pepperoni, 1/2 cup chopped onion, 1/2 cup chopped green pepper

Bake at 350 for 10 minutes

Add 1/2 cup mozzarella and bake additional 5-10 minutes.

Serve with favorite crackers. Garden or vegetable crackers are really good with this.

Main Course:

Feejis’ Slider Bar
Small burgers offered with a variety of toppings. Each guest can customize to their own taste.

Ingredients:
Serves 4-5, the recipe can be easily multiplied
2 pounds Ground beef or turkey
1 egg
1 tsp salt
1 tsp black pepper
small slider sized buns

Other:
Wax or parchment paper

Preparation:
Preheat oven to 350

Mix the meat, egg and spices, roll into a big meatball. Lay out a piece of wax paper or parchment paper on a cutting board. Throw that giant meatball down like Brandon Jacobs fumbling the ball. Place another piece of wax paper on top of it and use a rolling pin to roll it out. Make sure you use the wax paper, without the paper, the meat will stick to the rolling pin.

Aim for 1/4″ thick and a generally square or rectangular shape. Thicker if you can only find thick rolls.

Take the paper off the top, cut it with a pizza cutter. Size the sliders so they’ll fit well on the rolls you get.

Use a spatula to transfer them to cookie sheets or glass pans. Place them in your 350 oven for 6-8 minutes, depending on doneness desired and the thickness you rolled the sliders out to. If you still have your grill out, you can grill them as well.

Lay out the huge pile of burgers, buns and toppings for people to serve themselves.

As for those toppings, do whatever you or your guests like. Request they bring over burger toppings. Sauteed onions, Mushrooms, peppers. The typical mustard, ketchup, lettuce, tomato. BBQ sauce, a few cheeses. Whatever you can think of.

Don’t forget the Half Smoke Chili from the Patriots-Redskins Buffet Table and the cheese sauce from the Patriots-Eagles Buffet Table.

Time for a drink!

So far on the Buffet Table we’ve profiled a particular beer style per week. With the variety of food we’re making, and with everyone having different beer preferences. We’re drinking the Boston Sports Media Watch/Patriots Daily Mix Pack.

Here’s old pal Joe Dokes and he brought Dogfish Head 90 minute IPA, some organic Wolavers, Pennichuck No. 5 and Geary’s Winter.

Theres TjM toting his favorite German import Becks.

Ed Hillel isn’t emptyhanded, thats a Smuttynose mix pack I spy. Great for watching games and taking hiking right Ed?

She’s sweet, but it looks like Suzy likes bitter beer. I can pick out those green labels from Sierra Nevada Pale Ale from across the room.

Everyone’s favorite crustacean lobstah is sporting Shipyard Prelude, Bar Harbor Real Ale and Coal Porter in his claws. Can you pop a top with those claws?

Feejis likes Coors Light and Killians with his sliders.

Someone needs to help Dan bring those in, what is that Sam Adams, Smithwick’s, Bud Light, and Michelob Light?

Hey! Chief made it up here, what do you have Magic Hat Circus Boy… weren’t you just saying you got burnt out on this and wished you had some way to get rid of it?

Looks like the Patriots Daily Round Table has let out, here comes Scott, and he’s carrying some Geary’s.

Lebron made it out as well. He loves his Colorado beers, but for football he brought some Moosehead. A good crisp Canadian lager, not too filling, but it still has great flavor.

This is a thirsty bunch, and they like a variety of frosty barley pops. If you don’t know what your guests like go out and buy a few variety packs. Sam Adams, Geary’s, Sea Dog, Harpoon, Redhook and countless others have 12 packs including 3,4 or 6 different beers.

That does it for the Patriots Buffet Table. You should have enough food and beverage to last you this offseason. See you all
next fall.

What are your Super Bowl food and drink plans? Let us know below in the comments.

Comments

  1. Some leftover Sierra Nevada Celebration ale, sweet and hot grilled chicken wings, beer braised beef, and a dessert to be named later.

  2. Long Memory says:

    Hey, is that the same Ed Hillel who was sitting in the RF upper deck in Yankee Stadium during Game 1 of the ’03 ALCS, who told Fox TV that Todd Walker’s home run was a foul ball?

  3. Bill Bleak says:

    I still have some Sam Adams Octoberfest left,that’s what I’ll be drinking….(if the Pats are behind at halftime I’ll switch to straight JACK DANIELS)

  4. I’m too nervous to eat anything during the game. I have always been like that with any Pats game. I just sip water to keep my lips moist as I pace back and forth in the room. Is there a more honest way to watch a game? I don’t think so. I sit down when I watch Channel 38 and Bob Lobel after the game. I eat food an hour or so later.

  5. I live in NYC and am going to a party with a bunch of Giants fans. But I’m making chowder… and you know it is dairy based… and they’ll eat it!

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