The only rule, says chef David Walzog, is that there aren't any rules -- no penalties at his Super Bowl parties!
On The Early Show Thursdsay, Walzog, who's executive chef at the SW Steakhouse at Wynn in Las Vegas served up the game-day favorites he made for his own football party -- when his beloved Baltimore Ravens took part in this year's playoffs. They lost, but his menu scored touchdowns with all his guests. Walzon was born in Baltimore.
He says this is a fun time for chefs!
His menu includes:
Bacon & Cheddar Burgers
Blue Cheese Burgers
Turkey Burgers with Sesame & Scallion
When making the sliders, Walzog says, instead of trying to place a bunch of toppings on the tiny burgers, mix things directly into the meat. Also, rather than forming little patties, roll out the meat very thin, then cut it into squares. That keeps it from puffing up while cooking and looking more like a meatball than a burger.
Braised Chicken Thighs, Tomato, Spicy Sausage and Peppers
6 Chicken Thighs, trimmed of excess fat/skin
5 Spicy Italian Sausages
1 Qt. Prepared Tomato Sauce
1 Sweet Red Pepper, cut into strips
1 Green Bell Pepper, cut into strips
2 Jalapeno's, cut in half
1. Medium White Onion, cut into strips
6. Garlic cloves, coarsley chopped
3 sprigs Fresh Basil
1 Lemon, zested
2 tsp Red Chile Flakes
Kosher Salt and Ground Black pepper
Preheat oven to 350.
Season the chicken thighs with salt and black pepper.
Heat a large saute pan on the stove top, add 3 tbsp canola oil and add the chicken thighs, skin side down. Allow to cook until the skin begins to crisp and is golden brown. Flip and cook the chicken for an additional 2-3 minutes. Remove the chicken and set aside.
Next, add the sausage into the pan and brown. Remove when brown.
Reduce the heat of the pan to medium and add the peppers, onion and garlic. Cook until soft, about 6-7 minutes.
Add the tomato sauce, lemon zest, basil and chile flakes; bring to a simmer.
Cut the sausage links into 1-2" chunks.
Place the chicken and sausage into a baking dish and port the tomato sauce mixture on top. Cover the baking dish and place into the preheated oven and cook for 60 minutes.
Grilled Flatbread with Artichoke Puree, Baked Cheese and Olives
1 Pkg Prepared Pita or flatbreads.
2 cups Marinated Artichokes, Pureed in food processor until smooth
8 oz. piece Ricotta Salata cheese, baked until brown and toasted
1 cup Parlsey, finely chopped
4 oz. Assorted olives and pickled peppers (spicy, garlicky, etc, to create different flavor profiles on the flatbread ... about 6 varieties total)
Grill the flatbreads either on an outdoor grill or indoors using a grill pan until crisp and toasted.
Generously spread the artichoke puree onto the grilled flatbread and top this with *grated* baked cheese.
Either scatter the olives onto the flatbreads randomly, or set the olives out in small bowls for guests to build their own.
For more recipes, go to Page 2.