Delicious Woodloch Gameday Dishes for BIG GAME Sundays
~shared by J. Ranner
It’s an interesting time of the year. With the love and franticness of the holidays now distantly drifting off into our rear views, many of us are settling in for 2018, already hard at work towards all of those New Year’s resolutions (…right?)
But, for a few of us, we are now entering “the most WONDERFUL time of the year”- the NFL Playoffs. Fans of teams still in the hunt for a Super Bowl title are treading the lines of excitement and gut-wrenching anxiety. Fans of teams that are eliminated (I’d like to think that my Niners got a good head start on next season) can still find joy in watching the best teams in the league compete.
But of course, with all of this “couch time” on these cold winter days, it would be nice to have something tasty to snack on while we’re watching all of the excitement unfold, eh?
That’s where our kitchen team comes in. We have consulted our top chefs for a few gameday recipes from the Woodloch vault that are sure to delight you and your company this post-season!
The Joe Montana Chili Pot
An eternal gameday staple- it’s simply “the best.”
- 2 Tbsp. EVOO
- 1 pound ground beef or turkey
- 1 red onion
- 3 cloves garlic, chopped
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 summer squash, chopped
- 2 chiles, seeded and chopped
- 1 Tbsp. paprika
- 1-12 oz. bottle beer
- 1-28 oz. can diced tomatoes
- 2 Tbsp. fresh thyme chopped
- Zested peel and juice of 1 lime
- 4 scallions, thinly sliced
- 1 cup shredded smoked gouda
In a large pot heat EVOO over medium-high heat until smoking. Add the beef and cook, stirring to break up, until browned, about 8 min. Stir in onion, garlic, zucchini, squash, bell pepper and chiles; season with salt and pepper. Stir in the corn kernels, chili powder and paprika. Cook until the veggies are softened, 6 to 7 min.
Stir in the beer and cook until reduced slightly, about 2 min. Stir in the tomatoes, thyme and lime peel and cook until slightly reduced, 5 minutes. Turn off the heat, then stir in the lime juice. To serve, top with scallions and cheese.
Brady’s Potato Salad
Win your fans over with a taste of victory- no “cheating” necessary!
- 3 cups red potatoes
- 6 slices bacon
- 1 small onion, diced
- 2 tbsp. water
- 1/3 cup white vinegar
- 3 tbsp. sugar
- 1 tsp. salt
- 1/8 tsp pepper
- 1 tbsp. parsley
Place the potatoes in a pot, with enough water to cover. Bring to a boil, and cook for about 10 minutes.
Place the bacon in a large deep skillet over medium-high heat. Cook until lightly browned and crisp. Remove and set aside.
Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt, and pepper to the pan. Bring to a boil, then add potatoes and parsley. Crumble half the bacon into the mix. Heat through, transfer to a serving dish. Crumble the remaining bacon over the top and serve warm.
Bell, Brown and Big Ben’s Bacon Mac & Cheese
There’s a dangerous trio of deliciousness driving your way…
- 6 slices bacon, cut crosswise into 1/2in pieces
- 3 tbsp. unsalted butter
- 1 onion, cut into 1/4 in dice
- Kosher salt
- 1/2 cup all-purpose flour
- 1 quart whole milk, plus more as needed
- 1/4 cup Dijon mustard
- Tabasco or other hot sauce
- 1 pound medium shells or other short pasta
- 2 c. grated cheddar cheese (8oz)
- 2 c. grated fontina cheese (8oz)
- 1 c. grated parmesan cheese (4oz)
Drizzle a bit of EVOO in a large saucepan. Add the bacon and set the pan over medium heat; cook, stirring occasionally, until brown and crisp, 8 to 10 minutes. Remove from the pan and drain on paper towels. Do not discard the bacon fat.
Add the butter and onion to the pan with the bacon fat; season with salt and cook until the onion is soft and aromatic, 4 to 6 minutes. Add the flour and cook, stirring frequently, until the mixture looks like wet sand, about 3 minutes.
Slowly whisk in the milk, mustard and a few shakes of Tabasco. Season with salt and bring to a boil, then reduce the heat to low. Simmer until the mixture is slightly thicker than heavy cream, 6 to 8 more minutes.
Meanwhile, bring a large pot of water to a boil. Add the pasta and cook 1 minute less than the instructions on package suggest, al dente. Drain pasta.
Add the cheddar, fontina, and parmesan to the milk mixture and whisk to combine. Taste and adjust the seasoning if needed, adding a little more milk if the mixture seems too thick. Stir in the cooked bacon and pasta. The mixture should be very creamy and flavorful. Serve immediately.
Extra Point Maple Bacon Cookies
A dessert chocked full of flavor… don’t miss it!
- 2 1/4 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 c. butter, room temperature
- 3/4 cup packed brown sugar
- 3/4 cup white sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 tsp. maple extract
- 3/4 c. chopped cooked bacon
- 1 tbsp. PA maple syrup
Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Whisk together the flour, baking powder, baking soda, and salt; set aside.
Beat together the butter, brown sugar, and white sugar with an electric mixer until smooth. Add one egg; beat until blended into the butter mixture. Add the remaining egg, vanilla extract, and maple extract; beat until well blended and slightly fluffy. Stir in the flour mixture a little at a time, mixing just until combined. Stir in the bacon. Scoop by rounded tablespoonfuls onto prepared cookie sheets.
Bake in the preheated oven until edges turn golden brown, 10 to 12 minutes.
Remove from the oven, and cool on a wire rack.
There you have it- just a few key kitchen “plays” for the big game and beyond this winter. Enjoy them all- I’m actually off to go make myself a few snacks. For some reason, I’m starving.