CHEF UP Your Super Bowl


Americans have a lot of celebration days: Fourth of July, New Year’s Eve, Labor Day, Thanksgiving and so on. The undisputed aristocrat of celebration days, however, is Super Sunday. More Americans attend parties on this cold Feb day than any other celebration day all year. It’s a final football diversion for 6 long, painful months. I’ve put together a few Super ideas for your diversion day snacks.

The common suspects are tired, monotonous. This includes a ever-popular spinach-and-artichoke dip. we like to consider of it as a immature bean stew of celebration foods, ’cause all a mixture are canned or frozen. A genuine shoemaker’s dream come true: Grind it up, slap it in a stew and bake until your bubbly disaster of sodium, preservatives and fat is golden brown. YUM! Another ho-hum is a barbarous seven-layer dip. What a talent creation! Seven apart prepared dishes delicately layered so they breeze adult with a aroma and coherence of regurgitated baby food. It’s to die for! (Yet after a few Bud Lights, who unequivocally cares?)

It doesn’t have to be that way. Simple, normal Super Bowl celebration food can simply be outstanding. Here are some Cheffed-Up ideas to get we going.

If we contingency have wings, try something a tiny out of a ordinary, like Asian gummy wings. When we make them, we need usually one pot, in that we partially grill a wings, mislay them, empty additional fat and make my salsa in a same pan. Then we lapse a wings and prepare compartment they’re baked by and a salsa has reduced to a sticky, salty, citrusy, sharp thing of goodness.

Pigs-in-a-blanket, another celebration favorite, has tons of potential. Instead of insipid, tasteless cocktail weenies, try kielbasa sausage. First, cut off a pointy ends, afterwards poke any half-inch with a toothpick on dual sides and soak in a good pilsner for several hours. Then dry them, hurl in smoke pastry, egg rinse and bake. After they’ve cooled a bit, cut into bite-sized pieces and offer with a beer-infused mustard.

I could go on and on about fun tiny twists on Super Bowl snacks, though I’m out of room. Try this recipe for a delicious pâté à choux. It’s a winner!

Chef Bill’s 
Gruyere Prosciutto Puffs


  • 4 ounces butter
  • 1/2 tsp. counterfeit salt
  • 1 void water
  • 1 void all-purpose flour
  • 4 eggs
  • 1/2 tsp. black pepper
  • 1/2 void nation ham, finely chopped
  • 1/2 void shredded gruyere, and 36 half-inch cubes


  1. Bring butter, salt and H2O to a boil over center heat.
  2. Stir in a flour, violence energetically to incorporate. Continue to kick over feverishness until a round forms and starts to lift divided from a sides—about 2 minutes.
  3. Remove from feverishness and cold for a integrate minutes. Transfer to a bowl, kick a eggs in one during a time. When all eggs are incorporated, brew in a ham, cheese and pepper.
  4. Place brew in a piping bag with a star tip and siren 1-1/2 in. rosettes on a sediment pat, press a tiny void in a center of any ensign and bake during 400°F for 25-30 minutes.
  5. Place one brick of cheese in any void and continue to bake until cheese is melted.

Until we prepare again,

Email Chef Bill Thompson, owners of Fernandina Beach’s Amelia Island Culinary Academy, during, for impulse and get Cheffed-Up!

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