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Super sliders, skins for Super Bowl bashes

There's only one kind of Super Bowl party -- one with no fancy food, only dishes that are messy and scrumptious.

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:

  • Stuffed Potato Skins
  • Grilled Flatbread with Artichoke Puree, Baked Cheese and Olives
  • Braised Chicken Thighs & Spicy Sausage
  • Trio of Super Sunday Sliders:
    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.

    RECIPES

    Braised Chicken Thighs, Tomato, Spicy Sausage and Peppers

    Serves six

    Ingredients:
    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
    Canola Oil
    Kosher Salt and Ground Black pepper

    Method:
    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

    Ingredients:
    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)

    Method:
    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.

  •  

    Stuffed Potato Skins, Smoked Bacon. Jalapeno, White Cheddar

    Ingredients:
    4 Idaho poatoes, Baked whole until soft
    1 lb Apple wood smoked slab bacon, cut into ¼" cubes and cooked crisp. Reserve fat from cooking
    1lb Grated white cheddar cheese
    1 cup Pickled Jalapenos, coarsley chopped

    Method:
    Cut the baked potato into quarters legnthwise. Scoop out the potato flesh, leaving a ¼" boarder of potato next to the skin. Repeat this until all potato skins are prepared. Place the skins onto a baking sheet and brush with the reserved bacon fat. Place under the broiler in the oven and cook until crisp (you may have to monitor and move the shelf around to get the skins crisp without burning.)
    When crisp add the cheddar cheese and crisp bacon. Place into a 375 oven and bake for 10-15 minutes until the cheese is melted through. Sprinkle with the pickled jalapenos.

    Super Sunday Sliders

    Makes 24 beef burgers and 12 turkey

    Ingredients:
    3 lb ground beef (recommend 80/20 lean/fat) divided in half: half for the Bacon/Cheddar and half for the Blue Cheese Burgers
    1.25 lb ground turkey
    36 mini burger rolls or square potato dinner rolls

    For the Bacon/cheddar
    1 lb. smoked bacon, cooked and crumbled crisp
    8 oz. yellow cheddar cheese, grated
    Kosher Salt and Ground Black Pepper

    In a mixing bowl, add the ground beef, crumbled bacon and grated cheddar. Mix well to combine, Season with kosher salt and ground black pepper.
    Place the beef mixture onto a lined baking sheet. Place a piece of parchment on top of the beef and roll out the beef to ¼-1/2" thick. Let chill before cutting into 3"x3" squares.

    For the Blue Cheese Burgers
    6 oz. Buttermilk Blue Cheese

    In a mixing bowl, add the ground beef and crumbled Blue Cheese. Mix well to combine. Season with kosher salt and ground black pepper.
    Place the beef mixture onto a lined baking sheet. Place a piece of parchment on top of the beef and roll out the beef to ¼-1/2" thick. Let chill before cutting into 3"x3" squares.

    For the Turkey
    1/4 cup Tahini
    2 Tbsp. Sesame Oil
    2 tsp Sesame Seeds
    2 tsp finely minced garlic
    1/4 cup Scallion
    Salt
    Ground Black Pepper

    Combine all of the ingredients and place the turkey mixture onto a lined baking sheet. Place a piece of parchment on top of it. Roll out this out to ¼-1/2" thick. Let chill before cutting into 3"x3" squares.

    For all burgers:
    Grill or pan fry, about 1.5 minutes a side - because the patties are so thin, they won't need much time to cook through. Place on buns and serve.