It’s that time again, football fans! As the Denver Broncos and the Seattle Seahawks come together to do battle, we all have something very important to consider…
WHAT ARE WE GOING TO SERVE OUR GUESTS?
Here’s a round-up of four great options to help you and your friends enjoy the festivities without having to worry about an empty stomach! We even included a queso recipe from scratch…you know, in case the Velveeta shortage actually exists.
Bourbon Chicken Wings
- 2 tbsp. butter
- 1 large shallot, chopped
- 3 garlic cloves, chopped
- 4 oz. Rave Review!™ Original Culinary Blended Bourbon™
- ½ cup brown sugar
- ½ cup honey or agave nectar
- 1 tbsp. canned Chipotle peppers, minced
- 8 oz. chili sauce (more if you like spicy)
- 8 oz. barbecue sauce
- 3 oz. wing sauce
- 50 chicken wings (if frozen, thaw completely)
In a large saucepan, melt the butter. Add the shallot and garlic cloves and saute, about 2 to 3 minutes. Stir in the Culinary Bourbon, brown sugar and the honey to heat through, 1 minute. Next add the chipotle pepper, chili sauce, barbeque sauce, and wing sauce and cook, stirring occasionally for 2 minutes. Let cool. At this point you can adjust the sweet or spiciness to taste.
Pour into ziplock bags containing raw chicken wings. Marinate overnight.
Pre-heat oven to 425 degrees. Spread chicken wings onto foil-lined baking pans and coat with extra sauce (make sure to use a pan with a raised edge.) Bake for 25-30 minutes. Exact time will depend on size of the wings.
Four-Layer Rum Bean Dip
- 1 can (15 oz.) refried black beans
- Zest and juice of 1 lime
- 2 tsp. Rave Review!™ Original Culinary Rum™
- ¼ to ½ tsp. chipotle powder
- 2 tbsp. seeded and chopped green chiles, mild or hot
- 1 avocado, peeled, pitted, and mashed
- ¼ cup salsa verde (tomatillo salsa)
- ¼ cup pitted black olives, sliced
- 1 to 2 cups chopped heirloom tomatoes
- ¼ cup sour cream
- Smoked salt, to taste (use regular salt if unavailable)
- Cilantro or mint, for garnish
- Tortilla chips for serving
Add the beans, lime zest and juice, Culinary Rum, and chipotle powder to a food processor and pulse until smooth. Spread mixture on the bottom of your serving plate. Combine the sour cream and chilies in a small bowl. Spread over the beans but leave a bit of the beans showing. Mix together the mashed avocado and the salsa verde. Spread over the sour cream. Sprinkle the tomatoes and olives on top with the smoked salt and layer over the top. Garnish with cilantro or mint. Serve at once with tortilla chips.
Spicy Hops and Jalapeño Queso Dip
- 1 large shallot, diced
- 1 small jalapeño, seeded and diced
- ½ red pepper, diced
- 2 garlic cloves, minced
- 1 tbsp. olive oil
- 1 ½ cups Rave Review!™ Original Culinary Hops™
- 1 (8 oz.) block of cream cheese, softened
- 12 oz. of cheddar cheese, freshly grated
- Sliced scallions + cilantro for topping (optional)
Heat a large nonstick skillet over medium heat. Add olive oil, peppers, shallot and garlic with a pinch of salt. Stir well to coat. Let cook until softened, about 5 minutes, stirring occasionally. Turn the heat up to medium and add Culinary Hops. After a few minutes, stir in softened cream cheese and continue stirring until it’s melted. At first it will look crumbly and separated, but it will melt. Once it is creamy, add in the cheddar, stirring again until melted and reducing the heat to low. Top with scallions and cilantro if desired.
Brandy Glazed Cocktail Meatballs
- 1 cup ketchup
- 1 cup brown sugar
- 1 small jar apple jelly
- 1 cup raisins
- ½ cup Rave Review!™ Original Culinary Brandy™
- 6 dozen Swedish meatballs
- Cilantro or parsley for garnish (optional)
Combine first 5 ingredients in large sauce pan. Simmer, stirring gently until jelly melts. Add meatballs and heat through. Serve warm with toothpicks. Garnish with cilantro or parsley, if desired.**recipe courtesy of The Occasional Chef: