Superbowl Snacks
Superbowl Slider Sandwiches
A Kansas vs. Frisco Throwdown sandwich
Chef Mary Matthews, Way Cool Cooking School Inc. 2020
Serves 12, 1 slider per person
Ingredients:
- 1 Fully cooked rotisserie chicken, de-boned & shredded
- 1 Cup Sweet & Tangy BBQ sauce, Recipe follows
- 12 Sourdough Small slider buns, sliced (Or sour dough loaf cut into 24 pieces)
- 4 Tablespoons butter, melted
For the Slaw:
- 1 package slaw mix
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 Cup sherry vinegar
- 1/4 Cup honey
- 1 teaspoon celery salt
- 1/2 teaspoon black pepper
Whip Up Your Sandwich
In a large bowl combine shredded chicken and BBQ sauce. This can be served cold or heat through for a hot slider. Set aside. (Add more BBQ sauce for a saucier slider)
In another large bowl combine the Mayonnaise, sour cream, sherry vinegar, honey, celery salt, and pepper. Stir to mix well. Add in the slaw mix and fold together. Chill until ready to serve to allow flavors to get happy.
Heat sauté pan over medium heat. Spread melted butter over the inside of sliced sourdough buns. Toast the buns until golden brown, remove form pan. (this step can also be done in a toaster oven.
To serve; top the toasted sourdough bun base with BBQ and some slaw, top with slider bun.
Sweet & Tangy Kansas Style BBQ Sauce
Mary Matthews, Way Cool Cooking School Inc. 2020
Makes. 6 cups. Total Cook time 50 minutes
A little sweet and tangy flavors is what makes Kansas style sauce so good.
Ingredients:
- 2 tablespoons butter
- 1/2 medium onion, small chopped
- 1 tablespoons chili powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cardamom
- 1 teaspoons kosher salt
- 1 cups ketchup
- 1/4 cup dijon-style mustard
- 1/4 cup cider vinegar
- 1 Tablespoon Worcestershire sauce
- 1/2 lemon, juiced, and zest
- 1 Tablespoon cup steak sauce
- 1 Tablespoon cup molasses
- 1/2 cup honey
- 1/2 teaspoon hot sauce
- 1/2 cup brown sugar
- 2-3 cloves of garlic, minced
Make Some Sauce:
In a large bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, lemon zest, steak sauce, molasses, honey, hot sauce, minced garlic, chili powder, cardamom, black pepper, salt and brown sugar.
Heat oil butter Medium high in a large saucepan (2 quart). Add the onions and sauté until soft and translucent, about 5 minutes. Add the wet ingredient mixture. Simmer over medium heat for 20 minutes to let the flavors come together and the vinegar to mellow out a little bit.
Using either an emersion (stick) blender, or a stand blender, puree the mixture until smooth. You can omit this step entirely if you are okay with the texture of the onions and garlic in the sauce.
This will stay good for up to a week in the fridge too. To last longer, you can substitute the butter with vegetable oil or olive oil when cooking the onions.
Loaded Tater Tots On-A-Stick
Mary Matthews, Way Cool Cooking School Inc. 2020
Serves 10, (4 tots per person)
Ingredients:
- 1 Package Tator tots (32 oz bag)
- 10 skewer sticks
- 1 Package Shredded Cheddar Cheese (8 oz bag)
- 1 Cup Bacon Bits (Or cooked bacon that has been crumbled)
The Sauce:
- 1/2 Cup Sour Cream
- 1 Tablespoon milk
- Lime, zested and juiced
- 1 teaspoon garlic, minced
- 1/2 Teaspoon taco seasoning, like Tajin
Garnish:
- 2-3 Green Onions, sliced thin
- Hot sauce, to taste
How To Top Your Tater Tots
Preheat oven according to package directions. Place 4 Tater Tots on 10 skewer sticks and put on a parchment or foil lined baking sheet. Cook according to package directions.
While Tater Tots are cooking make the sauce. In a medium (2 quart) bowl, mix together the sour cream, milk, lime zest, lime juice, garlic, and taco seasoning.
As soon as the Tater Tots come out of the oven sprinkle with some shredded cheddar cheese.
Drizzle Tater Tot Sticks with Sauce and garnish with sliced green onions.
Add hot sauce to taste.
Chef notes: These are a great snack to top with really anything you want.
- Cheddar and Bacon bits
- Sriracha Mayo & Cilantro
- Ketchup
- Marinara and mozzarella cheese