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| No matter where we go these days, it seems like everyone has football fever and is gearing up for the big game.
And where there are football fans, there's food! So we've come up with these unique menus for your game-day entertaining strategy:
Use the whole menu, or pick and choose the recipes that you like. |
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Finger Food Fan Fare
Let your guests graze throughout the game with a variety of tempting finger-foods. We've even got four different recipes for chicken wings—one for each quarter of the game! |
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Menu |
Italian Fiesta Sausage Rope
Pigs in Blankets
Chicken Wings Four Ways:
Lamb Lollies |
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Italian Fiesta Sausage Rope |
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Ingredients |
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1 (2.5 lb.) Italian Fiesta Sausage Rope
1 (8.8 oz.) jar Löwensenf Bavarian Mustard
1 (8.8 oz.) jar Löwensenf Classic Hot Mustard
Olive oil |
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Directions |
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1. Place sausage rope in a frying or sauté pan just big enough to hold it.
2. Fill pan with water to a depth of about 1/4 inch. Simmer sausages until the water has evaporated.
3. To brown the sausage:
Add a small amount of oil to the pan—be sure the pan is dry to avoid spattering. Cook gently over medium heat until sausage is browned. Do not cook too hot or too fast or the fragile casing will break.
4. Slice the rope into 1/2-inch-thick rounds. Serve warm with toothpicks alongside pots of the two mustards for dipping. |
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Pigs in Blankets |
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Ingredients |
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2 lbs. Cocktail Wieners
Puff pastry squares (about 32 squares)
1 (8.8 oz.) jar Löwensenf Classic Hot Mustard
16 oz. Swiss cheese, sliced into 1/2-ounce slices
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Directions |
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1. Brush each pastry square with mustard. Lay a slice of Swiss cheese in the center of each square. Top each cheese slice with one cocktail wiener.
2. Wrap each puff pastry square and seal edges with finger.
3. Bake at 400°F for 15 to 20 minutes or until puff pastry is golden brown. |
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Chicken Wings Four Ways |
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Ingredients |
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4 lbs. Organic Chicken Wings
Wild Thymes Korean Ginger Scallion Marinade
Wild Thymes Tropical Mango Lime Marinade
Peg Leg Porker Dry Rub
Peg Leg Porker Memphis Wet Sauce
Nirmala's Kitchen Jamaican Jerk Blend
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Directions |
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Korean Ginger Scallion Wings:
1. Cook 1 lb. chicken wings as desired (deep-fry, broil, roast, or grill).
2. Toss wings with Korean Ginger Scallion Marinade to coat. Serve hot.
Tropical Mango Lime Wings:
1. Cook 1 lb. chicken wings as desired (deep-fry, broil, roast, or grill).
2. Toss wings with Tropical Mango Lime Marinade to coat. Serve hot.
Memphis Barbecue Wings:
1. Rub 1 lb. chicken wings with Peg Leg Porker Dry Rub.
2. Cook
as desired (broil, roast, or grill).
2. Toss wings with Peg Leg Porker Memphis Wet Sauce to coat. Serve hot.
Jamaican Jerk Wings:
1. Rub 1 lb. chicken wings with Nirmala's Kitchen Jamaican Jerk Spice Blend.
2. Cook
as desired (broil, roast, or grill).
2. Serve hot. |
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Lamb Lollies
Whatever you choose to call them—lamb lollies, lamb pops, or lollichops—these could be the hottest thing on any list of au courant party appetizers. They're individual rib lamb chops with a long, frenched bone attached—a three-bite nugget of tender, juicy lamb on its own convenient handle.
Frenched racks of lamb are the best option for convenience and flexibility. Each whole rack has 8 chops and comes to you with the rib bones already frenched. Roast whole and slice into individual chops for serving.
Or, if you want a crunchy crust on the exterior of each chop, slice into individual chops and either grill or broil the chops. |
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Ingredients |
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2 (24 oz.) Frenched Racks of Lamb
Extra virgin olive oil
Salt and freshly ground pepper
1 (250 g) jar Tracklements Organic Mint Jelly
1 (10.5 oz.) jar Wild Thymes Moroccan Spicy Pepper Sauce
1 (13 oz.) jar Wild Thymes Thai Chili Roasted Garlic Sauce
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Directions |
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1. Preheat oven to 375° F. Rub racks with olive oil, salt, and pepper.
2. Put the racks in a roasting pan and roast until an instant-read thermometer inserted in the thickest part reads 135° F, about 12 to 15 minutes.
3. Slice the racks between each bone. Arrange the lamb lollies on a platter and serve alongside pots of dipping sauces. |
Super Soup & Sandwich Buffet Menu
Everyone loves a build-your-own-sandwich feast! Create a spread that includes the finest ingredients for cold and hot sandwiches, plus delicious renditions of classic sides. And don't forget the warm soup for that cold February day. It's a guaranteed touchdown!
And to prevent your guests from getting peckish late in the 3rd quarter, round out these menu ideas with fresh and pickled vegetable assortments, dips, and lots of crunchy things—nuts, chips and dips, popcorn. (How about topping the popcorn with butter and Nirmala’s Kitchen Jamaican Jerk seasoning, Wildfire Chili Blend, or Peg Leg Porker Dry Rub?) |
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Menu |
Smoked Turkey & Provolone Sandwiches
Smoked
Ham & Swiss Sandwiches
Open-Faced Steak Sandwiches
Cuban-Style Sandwiches
Warm Potato Bacon Salad
Ham Bone & Split Pea Soup |
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Game-Day Strategy |
Roast the pork for the Cuban-Style Sandwiches one to two days ahead.
The Ham Bone and Split Pea Soup takes about 3 3/4 hours to make. Plan on making the soup the night before or the morning of your party. Begin by removing ham from the bone and wrapping the slices tightly in plastic wrap and refrigerate until party time.
Bring the Smoked Turkey Breast and Smoked Spiral-Cut Ham(s) to room temperature a couple hours before your party. In the meantime, prepare the Warm Potato Bacon Salad and fixings for the Steak Sandwiches. |
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Smoked Turkey & Provolone Sandwiches
Smoked Ham & Swiss Sandwiches |
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Ingredients |
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1 (4-6 lb.) Smoked Turkey Breast
1 (6-7 lb.) Spiral-Cut Half Smoked Ham
2 lbs. Provolone cheese, thinly sliced
2 lbs. aged Swiss cheese, thinly sliced
1 head Arugula
1 head Romaine
2 to 3 lbs. fresh tomatoes, sliced
1 lb. red onions, thinly sliced
Tracklements Cranberry Sauce with Port
Tracklements Wholegrain Black Mustard
Wild Thymes Thai Chili Roasted Garlic Sauce
2 dozen hearty sandwich rolls |
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Directions |
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Planning Tip: The Ham Bone and Split Pea Soup takes about 3 3/4 hours to make. Plan on making the soup the night before or the morning of your party. Begin by removing ham from the bone and wrapping the slices tightly in plastic wrap and refrigerate until party time.
1. Take the turkey out of refrigerator and bring to room temperature, about 1 1/2 hours. Slice the turkey into 1/4-inch slices for serving. (If you prefer thinner slices, it’s best to slice the turkey breast while it’s still chilled. The turkey will also reach room temperature faster this way.)
2. Take the ham slices out of refrigerator and bring to room temperature.
3. Arrange turkey and ham slices on a platter and serve buffet-style alongside the rolls, vegetables, and spreads. Makes approximately 2 dozen hefty sandwiches. |
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Leon's Great Open-Faced Steak Sandwich |
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Ingredients |
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1/2 lb. red onions, sliced very thin
1 cup olive oil
1/2 cup fresh rosemary, chopped
8 thick slices rustic country bread
Olive oil for brushing the bread
Mayonnaise
Dijon mustard
8 (4 oz.) USDA Prime Dry-Aged Minute
Steak
1/2 cup Roquefort cheese, crumbled
1/2 lb. beefsteak tomatoes |
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Directions |
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1. Combine the red onions with the olive oil and the
chopped rosemary. Let marinate for 1 hour, or as long
as 12 hours.
2. Brush the bread slices with olive oil, and toast lightly
over hot coals or under a broiler. Keep warm.
3. Grill or broil the minute steak just until rare.
Remove from grill or broiler, to a warm plate and let
rest for five minutes.
4. Prepare the sandwich. Spread mayonnaise and Dijon
mustard to taste on the bread. Spoon any accumulated
juices from the plate over the bread. Top with the tomato
slice, followed by the steak. Finish the sandwich by
spooning some of the red onion mixture over the steak,
followed by the Roquefort cheese. |
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Cuban-Style Sandwiches |
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Typically, Cuban sandwiches are made in a sandwich press. But for do-it-yourselfers at a buffet, put out the fixings and a recipe card, and let your guests have at it building their own version. If you like, toast, grill, or broil the bread before putting it on the table. |
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Ingredients |
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Cuban bread (if you can't find this, try French, Italian, Vienna, or ciabatta)
1 (6-7 lb.) Smoked Spiral-Cut Half Ham
1 (3 lb.) Boneless Center-Cut Pork Roast
1 (7 oz.) jar Tracklements Horseradish Mustard
2 lbs. Swiss cheese, sliced
Sliced dill pickles |
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Directions |
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One to two days ahead of time:
Preheat oven to 350°F. Score the fat on top of pork, season with salt and pepper and place fat side down in cold roasting pan. Place pan over medium heat and brown well on both sides. Place roasting pan in oven with the fat side up and roast for 1 to 1 1/4 hours or until an instant-read or meat thermometer inserted into the meatiest section registers 150 to 155°F. Let cool and store in refrigerator until game day.
Serve at Room Temperature:
Even if you choose to serve these sandwiches cold, they are a mouthful of flavors and textures from the savoriness of the meats to the punch and crunch of the pickles and mustard to the creaminess of the cheese.
Serve Warm:
Tableside, an electric grill press, waffle iron, or a portable burner and grill pan are strictly optional steps towards authenticity—sandwiches warmed through until the cheese melts and the meats’ juices mingle. Pre-assemble sandwiches if you desire.
*Tracklements Horseradish Mustard or Löwensenf’s Classic Hot Mustard are great for their pungency, or try Tracklements Sweet Mustard Ketchup for those who like a lighter touch. |
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Warm Potato Bacon Salad |
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Ingredients |
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1 lb. potatoes, peeled
8 slices Double Hickory Smoked Bacon
3 Tbsp. Tracklements Sweet Mustard Ketchup |
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Directions |
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1. Boil the potatoes until just cooked.
2. Chop and fry bacon over medium heat until crispy. Remove from heat and keep warm.
3. Drain and cube the potatoes and fold carefully together with the cooked bacon. Toss gently with the Sweet Mustard Ketchup and serve warm. |
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Ham Bone & Split Pea Soup |
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Ingredients |
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1/4 lb. salt pork, sliced
1 1/2 lbs. bone from a Smoked Spiral Cut Ham
14 cups water
3 1/2 cups green split peas
2 tablespoons barley
2 large fresh turkey wings
3/4 cup onions, chopped
1 1/4 cups celery, finely chopped
3/4 cup carrots, chopped
1 (15 oz.) can tomatoes
1/2 teaspoon dried thyme
1 tablespoon soy sauce
Salt and freshly ground pepper to taste |
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Directions |
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1. Place salt pork in large kettle and allow to brown slightly. Add ham bone, water, split peas, barley, and turkey wings. Bring to a boil, then reduce heat, cover, and simmer for 2 1/2 hours.
2. Add vegetables, thyme, and soy sauce and continue simmering for 1 1/4 hours. Discard ham bone. Remove and bone turkey wings, chop meat, and return to soup. Discard bones.
3. Cool, then refrigerate overnight. Next day, skim off top fat, stir well, and add salt and pepper if needed. Reheat and serve hot. |
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Chili-Lover's Football Feast Menu
Nothing is better on a cold winter's day than football on the television and a big bowl of spicy chili. This menu pairs Chili con Carne with tasty appetizers and classic sides. |
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Menu |
Sausage Rounds
West Indian Chili con Carne
Hickory Bacon Cornbread
Citrus & Green Salad |
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Game-Day Strategy |
| The cornbread and salad can be prepared ahead, either the morning of or night before the game. About an hour before the party, start the chili. While that's simmering, roast your lamb racks and brown the sausages. Guests can enjoy these appetizers, then your chili will be ready in time for kick-off. |
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Sausage Rounds |
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Ingredients |
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2 (4 lb.) Sausage Variety Packs
1 (8.8 oz.) jar Löwensenf Bavarian Mustard
1 (8.8 oz.) jar Löwensenf Classic Hot Mustard
1 (10.5 oz.) bottle Tracklements Sweet Mustard Ketchup |
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Directions |
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Brown all sausages. Slice into 1/2-inch-thick rounds. Serve warm with toothpicks alongside pots of the three mustards for dipping. |
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West Indian Chili con Carne |
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Ingredients |
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1 pound Ground Beef
2 tablespoons oil
1/2 cup onions, chopped
1 clove garlic, minced
2 tablespoons green pepper, chopped
3 tablespoons prepared mustard
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon chili powder
2 cups canned tomatoes
2 cups canned kidney beans |
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Directions |
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1. Place oil in a large heavy pan. When quite hot, sauté the onions, garlic, and green peppers until tender. Add the ground beef and stir well.
2. When slightly cooked, add mustard, salt, cayenne, and chili powder. Mix well and add the tomatoes.
3. Cover and simmer for 45 minutes. Add the beans with their liquid and continue cooking uncovered for 15 minutes. |
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Hickory Bacon Cornbread |
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Ingredients |
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Double Smoked Hickory Bacon
Your favorite cornbread recipe or mix |
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Directions |
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Dice 1/2 to 3/4 pound of bacon. Prepare cornbread according to instructions. Just before pouring batter into pan or muffin tins, fold diced bacon into batter. Bake according to instructions. |
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Citrus & Green Salad |
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Ingredients |
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1 head Romaine lettuce, cleaned and shredded
1 bunch baby spinach, cleaned and stems removed
1 bunch endive, cleaned and shredded
2 grapefruit, separated into sections
4 blood oranges, separated into sections
1 cup pine nuts
1 (11 oz.) bottle Wild Thymes Fresh Mango Vinaigrette
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Directions |
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Combine the three lettuces. Top with fruit and nuts. Drizzle with vinaigrette. |
