Game Day Grub | 7 Recipes to Make Your Mouth Water

( view original article here)

To commemorate Super Bowl 50, Brendan Ayers, brand chef for the Valley’s three Culinary Dropout restaurants, put his spin on classic game-day recipes from each of the Super Bowl’s six decades.

Give them a shot, whether you’re entertaining this Sunday or bringing a dish.

And if cooking isn't your strong suit or you do't have the time, visit one of the various Yard locations throughout the Valley to order the sliders, wings, nachos and chili (occasional menu item).  

Details: The Yard, 5632 N. Seventh St., Phoenix. 602-680-4040. Farmers Arts District, 149 W. Farmer Ave., Tempe. 480-240-1601. Scottsdale Waterfront, 7135 E. Camelback Road. 480-970-1700, culinarydropout.com.

Jalapeño Hush Puppy Poppers

Jalapeño poppers created by chef Brendan Ayers. (Photo: David Wallace/The Republic)

Servings: 10.

For the remoulade sauce:

23/4 cup mayonnaise

3 tablespoons lemon juice, strained

2 teaspoons kosher salt

11/2 cups shallots, minced

2 teaspoons parsley leaves, minced

4 teaspoons capers, rough chopped

3 tablespoons pickles, seeded and minced

1 hard-boiled egg, pushed through grater

3 teaspoons ketchup

1/4 teaspoon paprika

For the hush puppy poppers:

4-5 jalapeños (enough to measure 1 cup after roasted and minced)

4 cups creamed corn

4 whole eggs

13/4 tablespoons shallots, minced

1 cup masarepa flour (see note)

31/4 tablespoons cornstarch

1/2 cup granulated sugar

11/2 tablespoons kosher salt

1 teaspoon baking powder

1 cup shredded pepper Jack cheese

Oil, for frying

Salt, to taste

For the remoulade: Combine mayonnaise, lemon juice and kosher salt in a bowl, whisk until smooth. Fold remaining ingredients into mixture with rubber spatula. Keep refrigerated until ready to use.

For the hush puppies: Roast jalapeños on an open-fire grill over medium-high heat until charred. Peel, deseed and mince. In a large mixing bowl, combine corn, eggs, shallots, flour (or cornmeal; see note), cornstarch, sugar, salt and baking powder. Whisk gently until everything is well combined. Fold in shredded cheese and jalapeños. Heat oil in a fryer to 375 degrees. Scoop batter into hot oil, using about 1/3 cup batter for each hush puppy. Fry hush puppies for 3 minutes. Remove from fryer, place in a bowl lined with paper towels and season with salt. Serve hush puppies with remoulade (recipe follows) for dipping.

Note: Look for masarepa (ground corn flour) in Hispanic markets, or substitute an equal amount of cornmeal that you grind to a floury texture using a spice mill or blender.

Per serving(does not include remoulade; assumes each hush puppy absorbs about 1/2 tablespoon frying oil): 550 calories, 40 g fat, 95 mg cholesterol, 8 g protein, 43 g carbohydrates, 3 g fiber, 1,276 mg sodium, 64 percent calories from fat.

 

Mini Pretzel Pizzas

Mini pretzel pizzas created by chef Brendan Ayers. (Photo: David Wallace/The Republic)

Servings: 12.

For the mini pretzels:

9 cups Harvest King flour

2 tablespoons yeast

3 tablespoons kosher salt

51/2 tablespoons granulated sugar

41/4 cups water, at room temperature

4 whole eggs

11/4 cup butter

For the baking soda bath (see note):

4 tablespoons baking soda

13/4 cups water

For the marinara sauce:

2 tablespoons extra-virgin olive oil

2 tablespoons butter

3/4 cup yellow onion, small dice

11/4 tablespoons garlic, shaved thin

3/4 tablespoon fennel seed, toasted and ground

1/4 teaspoon chili flakes

Kosher salt

2 cans (28 ounces each) whole tomatoes (preferably DiNapoli brand), smashed

3/4 tablespoon granulated sugar

1/8 teaspoon dried oregano

For the pizza toppings:

3 cups mozzarella cheese, shredded

11/2 cups cooked, crumbled mild Italian sausage

1/4 cup fresh basil leaves

For the mini pretzels: In the bowl of a stand mixer fitted with a dough hook, combine flour, yeast, salt, sugar, water and eggs. Mix on speed 1 for 2 minutes. Increase to speed 2 and mix 7 minutes. Add butter and mix on speed 2 for another 7 minutes. Place dough into a container lightly coated with vegetable spray. Cover and let rest in refrigerator overnight.

Roll out dough 3/4-inch thick and cut into 11/2- by 11/2-inch squares. Place squares on a sheet pan lined with a silicone baking mat or parchment. Let dough proof until doubled in size. Once doubled in size, place in freezer until firm, 1-2 hours.

For baking soda bath: Spread baking soda on a baking sheet and bake for 1 hour at 250 degrees to increase its alkalinity (see note). Combine the prebaked baking soda and water in a large shallow pan. Remove pretzels from freezer and dip them in the solution, then transfer them to a parchment-lined sheet tray.

To bake pretzels: Preheat oven to 350 degrees. Bake pretzels for 12-15 minutes until deep brown in color, turning halfway through. Cut in half and set aside.

For the marinara sauce: In a large sauce pot on medium heat, combine oil and butter until butter is fully melted. Add onions, garlic, fennel seed, chili flakes and 11/2 teaspoons kosher salt. Reduce heat to medium-low and simmer until onions and garlic are translucent and tender. Add tomatoes. Simmer for 60-80 minutes. Add sugar, oregano and 1/2 teaspoon kosher salt. Simmer for an additional 10 minutes; taste for seasoning.

To assemble pizzas: Preheat oven to 350 degrees. Place halved pretzels on a baking sheet. Top with marinara sauce. Sprinkle with cheese and crumbled sausage. Bake for 10-12 minutes.

Before serving, garnish with fresh basil leaves.

Chef tip: Ayers uses lye to give the pretzels a tannic and bitter quality, but lye can be hard to find for home cooks, and can burn your skin. Ayers provided directions for substituting baking soda, but said to first bake the baking soda to make it more alkaline.

Per serving: 834 calories, 42 g fat, 175 mg cholesterol, 24 g protein, 89 g carbohydrates, 3 g fiber, 2,510 mg sodium, 46 percent calories from fat.

 

Pedernales River Chili

Original recipe card for Lady Bird Johnson's famous Pedernales River Chili. (Photo: LBJ Presidential Library)

Servings:12.

4 pounds chili meat (coarsely ground round steak or well-trimmed chuck)

1 large onion, chopped

2 cloves garlic

1 teaspoon ground oregano

1 teaspoon comino (aka cumin) seed

6 teaspoons chili powder (or more, if needed0

11/2 cups canned whole tomatoes

2-6 generous dashes liquid hot sauce

Salt, to taste

2 cups hot water

Place meat, onion and garlic in large, heavy pan or Dutch oven. Cook until light in color. Add oregano, comino/cumin seed, chili powder, tomatoes, hot pepper sauce, salt and hot water. Bring to a boil. Lower heat and simmer for about 1 hour. Skim off fat during cooking.

Per serving: 371 calories, 26 g fat, 104 mg cholesterol, 29 g protein, 4 g carbohydrates, 1 g fiber, 278 mg sodium, 64 percent calories from fat.

From the Lyndon B. Johnson Presidential Library

 

Barbecue Pork Belly Nachos

Nachos at the Culinary Dropout in Scottsdale. (Photo: David Wallace/The Republic)

Servings: 16.

For the barbecue sauce:

3 ounces sliced bacon, roughly chopped

11/2 tablespoons jalapeño (sliced in 1/2-inch rings, with seeds)

11/2 tablespoons roasted garlic, roughly chopped

23/4 cups ketchup

5 tablespoons Worcestershire sauce

4 tablespoons red wine vinegar

1 cup honey

23/4 tablespoons molasses

1 teaspoon kosher salt

Freshly ground black pepper (about 4 turns from a pepper mill)

For the pork:

1 tablespoon smoked paprika

1/2 tablespoon chili powder

1/2 tablespoon onion powder

1/2 tablespoons garlic powder

1/4 cup kosher salt

3 tablespoons brown sugar

1 pound pork shoulder

1/2 pound pork belly

For the provolone fondue:

1 cup heavy cream

3/4 cup water

1/2 cup grated provolone cheese

3/4 cup grated Havarti cheese

1 cup grated yellow American cheese

1/2 teaspoon kosher salt

Freshly ground white pepper (about 2 turns of the pepper mill)

For the nachos:

2 bags (16 ounces each) tortilla chips

1 cup canned black beans, rinsed, drained and dried

4 tablespoons pico de gallo (fresh salsa)

4 tablespoons sour cream

4 tablespoons guacamole

4 teaspoons roughly chopped cilantro

For the barbecue sauce: In a frying pan over medium-low heat, slowly render bacon until crispy. Add jalapeño and garlic; cook over low heat until jalapeños are tender. Add ketchup, Worcestershire sauce, vinegar, honey, molasses, kosher salt and black pepper. Bring to just a simmer over low heat. Remove from heat and puree with hand blender until smooth. Pour into container and place into ice bath. Skim fat from the top, reserving fat and sauce separately.

For the pork: Mix spices, salt and brown sugar in a small bowl. Coat pork shoulder and belly with the mixture. Place in slow cooker. Add reserved fat from barbecue sauce, then pour barbecue sauce over meat. Cover and cook on low for 8-10 hours or until meat is tender. Use two forks to pull the meat apart and stir it into the barbecue sauce. Set aside.

For the fondue: Combine cream and water in a stockpot. Bring to a simmer. Slowly add cheese while blending with a hand blender until very smooth. Season with salt and pepper. Set aside.

To assemble nachos: Preheat oven to 350 degrees. Pile 2 cups of chips on a large, oven-safe plate or a baking sheet. Ladle 1/2 cup fondue evenly over the chips. Pile another 2 cups of chips on top, then another 1/2 cup fondue. Repeat to make two oven-safe platters of nachos. Cover each platter of nachos with black beans, barbecue pork and pico de gallo, dispersing the toppings evenly. Place plates in the oven for 30 seconds to warm through. Garnish with sour cream, guacamole and cilantro.

Per serving: 672 calories, 36 g fat, 67 mg cholesterol, 18 g protein, 74 g carbohydrates, 5 g fiber, 2,788 mg sodium, 47 percent calories from fat.

 

Chicken Chili

Chili at the Culinary Dropout in Scottsdale. (Photo: David Wallace/The Republic)

Servings: 12.

3/4 tablespoon olive oil

11/4 cup yellow onions, diced 1/4-inch

1/2 cup carrots, peeled and diced 1/4-inch

1/4 cup celery, diced 1/4-inch

1/4 cup poblano peppers, seeds removed, diced 1/4-inch

21/2 tablespoons jalapeño, diced 1/4-inch

1 tablespoons garlic, diced 1/4-inch

4 pounds ground chicken, preferably Red Bird brand

11/4 teaspoons cumin powder

1 tablespoon chipotle chile powder

11/2 tablespoons chili powder

11/2 tablespoons garlic powder

1 teaspoon smoked paprika

31/2 tablespoons kosher salt

31/2 tablespoons granulated sugar

2 cans (28 ounces each) whole peeled plum tomatoes in puree, undrained

1 can (28 ounces) tomato paste

8 cups low-salt chicken stock

1 can (28 ounces) pinto beans

1 can (28 ounces) black beans

3/4 tablespoon fresh cilantro leaves, roughly chopped

1 tablespoon green onions, sliced into 1/8-inch rings (plus more for garnish)

2 tablespoons grated Cheddar cheese

2 tablespoons sour cream

Heat oil in a large pot over medium heat. Sweat vegetables until translucent and tender. Increase heat to medium. Add chicken. Cook, breaking chicken up as it cooks. Add spices, salt and sugar; cook until the pan is dry. Add undrained tomatoes, tomato paste, chicken stock and beans. Decrease heat to medium-low and simmer for 1 hour. Add cilantro and green onions. Adjust seasoning if needed. Garnish with additional green onions, grated cheese and sour cream.

Per serving: 600 calories, 19 g fat, 145 mg cholesterol, 65 g protein, 51 g carbohydrates, 10 g fiber, 3,128 mg sodium, 27 percent calories from fat.

Grilled Cheese Sliders

Grilled Cheese at the Culinary Dropout in Scottsdale. (Photo: David Wallace/The Republic)

Servings: 12.

1 pound bacon

1/2 cup unsalted butter

3 French baguette loaves (about 12 ounces each), sliced into 1/2-inch pieces

4 tomatoes, sliced

12 ounces Swiss cheese

12 ounces Havarti cheese

24 slices American cheese

Preheat oven to 475 degrees. Place bacon on a foil-lined baking sheet. Bake 8-10 minutes, turning occasionally. Cut all bacon slices in half.

To clarify butter, melt it slowly in a small, heavy saucepan over low heat. Remove pan from heat and let stand for 5 minutes. Skim foam from the top. Slowly pour just the golden melted butter into a container, leaving the milky solids in the pan. (Discard the foam and solids or reserve for another use.)

Use the baguette slices and cheese to build the sliders, placing half a slice of bacon and one slice of tomato on each. Brush the top and bottom of each slider with clarified butter. Grill sliders in a pan over medium heat until golden brown and cheese is melted. Place sliders on a platter and serve with pickle spears, if desired.

Per serving: 964 calories, 65 g fat, 164 mg cholesterol, 47 g protein, 48 g carbohydrates, 3 fiber, 2,211 mg sodium, 61 percent calories from fat.

Thai Chile Chicken Wings

Buffalo wings at the Culinary Dropout. (Photo: David Wallace/The Republic)

Servings: 8.

For the fish caramel sauce:

3/4 cup granulated sugar

2 tablespoons fresh lime juice

1 tablespoon minced garlic

1 tablespoon minced ginger

2 tablespoons Sriracha hot sauce

1 tablespoon fish sauce

1/4 teaspoon chili flakes

4 tablespoons soy sauce

Combine sugar and lime juice in a pot. Cook over medium heat, stirring constantly until sugar is a dark amber color. Slowly whisk in garlic, ginger, Sriracha, fish sauce and chili flakes. Bring mixture just to a boil. Add soy sauce, stir and remove from heat. Cool mixture in an ice bath. (Do not allow water to get into pot.)

For the wings:

4 pounds chicken wings, trimmed, legs and wings separated

3-6 cups canola oil

1 teaspoon kosher salt

11/2 cups fish caramel sauce (from recipe above)

1/2 cup roasted, salted cashews, roughly chopped

1/3 cup fresh Thai basil, roughly chopped

1/3 cup fresh cilantro, roughly chopped

1/3 cup fresh mint, roughly chopped

11/2 tablespoons sesame seeds

4 cups green cabbage mix

11/2 teaspoons lime zest, for garnish

Blanch wings in boiling water for a few minutes, then move to an ice bath to stop cooking. Allow to dry completely.

Heat canola oil in a fryer to 365 degrees. Fry wings for 5 minutes. Drain on paper towels.

In a mixing bowl, toss wings with salt until evenly coated. Add the fish caramel sauce to the wings and toss until evenly coated. Add cashews, herbs, sesame seeds and cabbage; toss until thoroughly combined.

Starting in the center of the plate, put most of the cabbage mix at the base, then pile the wings on top. Garnish with lime zest.

Per serving (assumes wings absorb 2 cups oil total): 910 calories, 79 g fat, 95 mg cholesterol, 26 g protein, 26 g carbohydrates, 2 g fiber, 944 mg sodium, 77 percent calories from fat.

All recipes, except Pedernales River Chili, from chef Brendan Ayers of culinarydropout.