Super Bowl Snacks
Friday, Feb 5, 2010
The Super Bowl is just around the corner, and you’re wondering how you’re going to create some simple, satisfying snacks for the big game, right? Sure, it’s only two days away, but that doesn’t mean you have to settle for the same old boring potato chips and frozen pizzas. You don’t need to be a master chef to whip up homemade munchies. Here are two simple, satisfying recipes that are sure to please even the hungriest football fan.
Berghoff Nachos
No football game is complete without – you guessed it – beer, and many Berghoff customers believe no beer is complete without Berghoff Nachos. Ours are special, made with Berghoff Chili con Carne, and we make every plate fresh to order. The plates are very simple to assemble, and the cheese melts when it meets with the hot chili. One plate is perfect for three people.
Serves 8/Makes three 10-inch plates of nachos
Ingredients:
3 cups Berghoff Chili con Carne
1 (16-ounce) bag tortilla chips
1 ½ cups prepared guacamole
¾ cup sour cream, plus extra for garnish
¾ cup prepared salsa
Chopped green onions, sliced, for garnish
Canned jalapeños , drained, for garnish
Instructions:
Heat the chili in a large pot until very hot, stirring from the bottom often to prevent burning. For each 10-inch plate, distribute 36 taco chips evenly. Top each with 1 cup of hot chili, ½ cup of cheese, ½ cup guacamole, ¼ cup sour cream, and ¼ cup salsa. Garnish each plate as desired with a dollop of sour cream in the middle, some chopped green onions, and sliced jalapeños.
Note: Substitute prepared canned chili of choice for Berghoff Chili con Carne. Heat until very hot, and follow the rest of the directions.
Sausage Wellingtons
While the Saints and Colts are throwing the ol’ pigskin around, you and your buddies can snack on our Berghoff style pigs in a blanket, Sausage Wellingtons. Sausages wrapped in pastry are found in the United States, England, Australia, Germany, and Canada under different names: pigs in blankets, franks in jackets, biscuit dogs, fingers in a Band-Aid, wiener winks, kilted sausages, monkeys undercover, and - probably the origin of the Berghoff’s bar snack - Würstchen im Schlafrock, or "little sausages in a nightgown.“ The sausage, of course, is what makes or breaks the snack. At the Berghoff bar we cook, then wrap up the authentic bratwurst in our house-made pastry, tucking in both ends, and bake it. It does indeed look like a sausage in a lond, old-fashioned neck-to-toe nightgown. At home, simply follow this recipe using two packages – which yields eight pieces – of convenient refrigerated ready-to-use-pizza dough.
Serves 8
Ingredients:
8 traditional, uncooked bratwurst
2 (12-ounce) bottle Berghoff beer, preferably dark
2 (11-ounce) tubes (10 inches long) refrigerated pizza dough
½ cup Dusseldork or coarse-grained brown mustard, plus extra for dipping
1 egg beaten with 1 tbsp water
Instructions:
Preheat oven to 400°F. Oil or spray with cooking spray two baking sheets.
Cook the bratwurst: Prick the sausages with a fork in several places. Place them in a single layer in a large saucepan or skillet and cover with beer. Bring to a boil. Decrease the heat immediately, and simmer until the sausages are cooked through, about 15 minutes. Drain well. Let cool to room temperature.
Prepare the Sausage Wellingtons: On a clean, dry, lightly floured surface, spread out the prepared pizza sough flat. It should measure approximately 12 by 17 inches. Cut in half vertically and again horizontally, creating four rectangle long enough to cover the sausage ends and wide enough to roll up the sausage and seal around it.
Spread 1 tablespoon of mustard on each dough rectangle. Brush the edges of the doush lightly with water. Lay a sausage link in the middle and roll the dough tightly around the sausage, making sure to maintain the shape of the sausage. Seal the seam of each by pinching well. Bring the ends of the dough around the ends of the sausage and pinch well to seal. Cut off any excess dough and discard. Place the rolls, seam side down, on the prepared pans. Repeat with the remaining sheets of dough and sausages. Brush the tops with beaten egg.
Bake in the preheated oven until golden brown 18 to 20 minutes.
Serve hot, sliced diagonally in segments. Serve with plenty of brown mustard for dipping.
Note: There may be prepared and frozen for up to 2 weeks until ready to bake. Freeze flat on a parchment paper-lined tray. When frozen, transfer to resalable plastic bag, date, and label. These may also be served as an entrée.