CLEVELAND, OH (WOIO) - Planning a Super Bowl party for Sunday. Here are some great ideas from Cleveland Cooks Jen Picciano. She's compiled a list of her favorites.
Ghost pepper wing sauce at Cleats
6 ghost chili pepper
1 red bell pepper
1 8 ounce can tomato juice
1/2 spanish onion
1 tbsp minced garlic
2 tbsp apple cider vin
1 whole tomato
1 tsp cayenne
3 ounce frank red
3 ounce saracha
Blend well then cook for half hour
Crooked River BBQ
Yield: 4 servings
1. 2 Large Idaho potatoes (can always use leftovers)
2. 1 T Salt
3. 1 T Pepper
4. ¼ Olive Oil
5. 12 oz pulled pork
6. 1 C cheddar cheese
7. 2 T Bacon, crumbled
8. 4 T sour cream
9. 1 T Fresh cut chives
10. BBQ Sauce
1. Perforate your potatoes with a fork or knife multiple times
2. Rub with olive oil
3. Sprinkle with salt and pepper blend
4. Wrap in foil and bake for 2 hours OR microwave according to your baked potato setting
5. Cut the potato in half, scooping out a center
6. Bake at 450 for 10-12 minutes OR we recommend frying for 2 minutes in a 350° oil
7. Remove from cooking source and place on pan
8. Sprinkle with salt
9. Add pulled pork and begin to layer on cheddar cheese, bacon, sour cream, chives
10. Squirt your favorite Crooked River BBQ + Beer sauce…. We prefer Tangy Taft!!
Stuffed Piquillo Peppers with Goat Cheese? - Melt Bar and Grilled
Goat Cheese (softened) 8 oz
Chives - very thinly sliced 1 bunch
Fresh Basil - thin sliced chiffonade 1/4 cup
Red Pepper Flake 1/8 tsp
Place goat cheese, chives, basil, and red pepper flakes in a stainless mixing bowl. Zest and then juice lemons into the bowl using a thin strainer to catch the seeds. Mix until well incorporated.
Piquillo Peppers 1 lb (20-25 each)
Agave Syrup 2 tbsp
Kosher Salt pinch
Black Pepper pinch
Using a small spoon or a piping bag stuff the peppers with the goat cheese mixture. Lay the peppers out on a serving dish. Drizzle with the agave syrup and sprinkle with the salt and black pepper.
The piquillo pepper is a variety of chili traditionally grown in Northern Spain over the town of Lodosa. Its name is derived from the Spanish for "little beak
Typically, the peppers are hand picked during two harvests between September and December. They are roasted over embers, which gives them a distinct sweet, spicy flavor, more akin to bell peppers than chili peppers, despite their small size. They are then peeled and de-seeded by hand, before being packed into jars or tins for sale.
Piquillo Peppers are often stuffed with meat, seafood or cheese, and served as tapas.
Spinach Artichoke Dip
Spinach Artichoke Dip
Artichoke Hearts 2 - 12oz cans
Cream Cheese 1 lbs
Shredded Cheddar Cheese 1 cup
Oregano (dry) 1 tbsp
Breadcrumbs 1/4 cup
Red Hot Sauce 1/4 cup
Cayenne Pepper 1/2 tsp
Chipotle Powder 1/4 tsp
Romano Cheese 1 cup
Sour Cream 1/2 cup
Frozen Spinach thawed 12 oz
Drain and rough chop artichoke hearts. Drain spinach very well of excess water. Combine all ingredients in large mixing bowl.
Blend all ingredients with gloved hands. Making sure to be gentle with artichokes to remain whole chopped pieces. Store in 6 quart container.
Label on handle side including date.
Dilly Pickle's Spicy Adobe Chicken Cheesy Dip
1 rotisserie chicken
Half cup mayo
Half cup sour cream
Half cup cream cheese
Half cup scallion
Juice of 3 limes
Half cup cilantro
Half cup red pepper
1 cup chihuahua cheese
2 tablespoons adobo. (Chilies in adobo, garlic, honey, butter)
Put all ingredients into crock pot and cook till hot. Serve with tortilla chips
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