Super Sunday Game Day Fare - Recipes from Nugget Markets

Even though Super Bowl Sunday gatherings are recommended to be just your immediate family, if you are looking for some game-day fare to share, here are several recipes from Nugget Markets.

Florentine Artichoke Dip

Top your favorite bread or crackers with this luscious, warm and gooey cheese dip.

Ingredients:

• 16 ounces cream cheese, room temperature
• ½ cup mayonnaise
• 1½ cups Parmesan cheese, freshly grated
• 2 teaspoons lemon juice
• 1 teaspoon coarse ground black pepper
• 10 ounces frozen chopped spinach
• 13.75 ounce can artichoke hearts, drained and chopped
• 2 heads, roasted garlic

Preparation

Preheat oven to 375ºF. Thaw frozen spinach in a colander and drain moisture, then squeeze excess moisture out by hand. Mix all ingredients in a bowl until well combined. Transfer to an oven-safe soufflé dish and bake for 20 minutes.

Serve hot with toasted baguette slices or artisan crackers.

Beer & Cheddar Fondue

This rich, easy-to-make fondue starring white cheddar cheese and German lager is a true treat for the palate! Serve in half of a roasted acorn squash and enjoy with your favorite dipping items like ham, apples and broccoli.

Ingredients:

• 1 acorn squash, halved and seeded
• Olive oil, to taste
• Salt and pepper, to taste
• 1 cup light German lager
• 1 clove gaarlic, minced
• 5 sprigs fresh t
• hyme, stems removed
• 1 pound white cheddar cheese
• 2 tablespoons cornstarch

For serving:

Crusty bread, cut into chunks
Cubed ham or salami
Apple slices
Crudité

Preparation:

Heat the oven to 350°F.

Rub the squash lightly with olive oil and season to taste with salt and pepper. Place the squash cut-side down on a large rimmed baking sheet and roast until a fork inserted into it slides in with light resistance, 40–45 minutes. Transfer to a serving platter, bowl-side up.

 

v Meanwhile, in a medium pot, bring the beer, garlic and thyme to a boil, then reduce to a simmer. Grate the cheese and toss with cornstarch. Whisk the cheese into the beer mixture in small handfuls. Only add another handful of cheese after the previous one has fully melted into the liquid, or it may cause a grainy fondue. Repeat this process until all the cheese is incorporated.

Pour the fondue into the roasted squash and serve with the cubed bread, ham or salami, slices of apple and/or crudité for dipping.

Cauliflower Buffalo Wings

Is there anything cauliflower can't do these days? These cauliflower "wings" make a delicious alternative to chicken—serve them hot out of the fryer to fully enjoy their crispy exterior.

Ingredients:

• 2 tablespoons red miso
• 1 cup water, divided
• 1 head cauliflower
• ½ cup cornstarch
• ½ cup plus 1 tablespoon rice flour
• ¾ cup buffalo sauce
• 3 tablespoons butter
• Oil, for frying

Preparation:

Mix together the miso and ½ cup water. Cut the cauliflower into approximately 2-inch pieces. Toss cauliflower with miso mixture.

Separately, mix together cornstarch and rice flour. Add about ½ cup water to make the mixture the consistency of pancake batter.

Fill a deep-sided sauce pot with oil to a depth of about 2 inches and heat to 350°F.

Heat buffalo sauce in a saucepot to simmering. Whisk in butter until evenly incorporated and remove from heat.

Individually dip each piece of cauliflower in the cornstarch batter, then carefully lower into the hot oil. Fry 4–5 pieces at a time for 45–60 seconds until golden brown and crispy. Remove from oil and drain on a paper towel, then toss with the buffalo sauce to coat. Serve immediately.

Carnitas Nachos

The slow-roasted carnitas makes these macho nachos a sure-fire hit for any occasion!

Ingredients:

Cheese Sauce

• 3 tablespoons butter
• 3 tablespoons flour
• 2 and ½ cups milk
• 1 cup shredded cheddar cheese
• 1 each jalapeno, minced
• Salt to taste

Nachos

• ¾ cup tortilla chips
• 1 cup carnitas
• ¼ cup pickled jalapeño slices
• ¼ cup pico de gallo

Preparation

For the cheese sauce, melt butter in a small saucepan over low heat and stir in flour. Cook for 1 minute without browning mixture, then stir in hot milk and bring to a boil. Reduce to a simmer and stir in the fresh jalapeños and grated cheese. Immediately remove the sauce from the heat.

To build the nachos, arrange chips and meat on a large serving plate. Pour cheese sauce over the meat and chips (reserving ⅓ for dipping), then garnish with remaining toppings.

To keep the flavors coming, serve with a dollop of sour cream or guacamole.

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