Super Bowl break idea: Use Tater Tots to make waffles, nachos and …

Whether you’re rooting for a Atlanta Falcons, a New England Patriots, a commercials or a puppies on Super Bowl Sunday, we have common belligerent with your neighbors: You’re doing it with a heart-stopping image of break food in hand.

The Super Bowl — this year, Sunday, Feb. 5 — is a Thanksgiving of American sports, with duck wings replacing turkey, nachos instead of stuffing, jalapeno poppers subbing for immature bean casserole. And afterwards there are a spuds: You’re vacant out on grade-A gorging if we skip a common starch.

Mashed potatoes, however, won’t do. Too cooking table. No, a Super Bowl is primary time for another potato prep: tots.

I’m a fan of store-bought, freezer-aisle tots (Tater Tots, if we’re being proper; Ore-Ida owns a trademark), that are approach easier than creation tots from scratch. (Trust me.) And sure, an naked kid is excellent on a own, though for a Super Bowl, it’s all about going large or losing to someone’s bacon-weave taco. Top your tots with Buffalo duck and blue cheese. Pair them with curds and a poutine-inspired gravy. Have we ever suspicion about putting tots in a waffle iron? Well we should, and your friends will appreciate you.

jbhernandez@chicagotribune.com

Twitter @joeybear85

Buffalo tot-chos

Prep: 10 minutes

Cook: 4 hours

Makes: 6-8 servings

Let your delayed cooker do a complicated work with this recipe. With many of a prep finished a night before, we won’t have most to do on Game Day though lay behind and cocktail open another beer.

8 skinless, weak duck thighs

1/4 teaspoon garlic powder

1/4 teaspoon cayenne pepper

2 dashes Worcestershire sauce

1/2 crater melted unsalted butter

1 bottle (12 ounces) prohibited sauce, such as Frank’s Red Hot

Salt and pepper

1 package (28 ounces) solidified Tater Tots

8 ounces crumbled blue cheese

Ranch dressing

1 Place duck in a delayed cooker. Coat duck in garlic and cayenne powders. Add Worcestershire, butter and prohibited sauce. Cover and prepared on low until flare tender, about 4 hours.

2 Once cooked, ambience salsa and deteriorate with salt and pepper, if needed. Using dual forks, fragment a finished duck finely. Reserve any sauce.

3 When prepared to offer a chicken, prepared tots in oven according to package instructions. Remove from oven, and place on a portion platter or plate. Top with shredded chicken, blue cheese and plantation dressing.

Nutrition information per portion (for 8 servings): 599 calories, 39 g fat, 17 g jam-packed fat, 206 mg cholesterol, 25 g carbohydrates, 2 g sugar, 37 g protein, 2,058 mg sodium, 2 g fiber

Tot waffle bar

Prep: 15 minutes

Cook: 15-30 minutes

Makes: 8-10 servings

Tot waffles are an internet sensation, and for good reason. The crispy wedges of carbohydrates offer a vacant canvas. Set adult a toppings bar, and let guest overindulge.

2 packages (28 ounces) solidified Tater Tots

1 Thaw tots in fridge for an hour or more, or in batches in a microwave, about 2 minutes.

2 Heat oven to 200 degrees. Heat waffle iron, easily brushing with unfeeling oil or spraying with nonstick cooking spray. Line a baking piece with vellum paper.

3 Working in batches, fill waffle iron with a singular covering of tots in a firmly packaged grid, lined adult like small soldiers. If we don’t container a tots firmly enough, a waffles will come out weblike, with holes in some sections. When shutting a waffle iron, give a good fist and weight with a cast-iron skillet or other complicated equipment. This will squash a tots, ensuring we get a full waffle with no holes. Cook until browned and crisp, 8 to 18 minutes; a timing severely depends on a energy of your waffle iron. You’re aiming for an extra-crispy waffle.

4 Transfer waffle to a prepared baking piece and place in a oven to keep warm. Repeat with remaining tots.

Toppings bar ideas

Sour cream, crumbled bacon, shredded cheddar, chives or immature onion: Your classical baked potato, though now additional crispy, interjection to a waffle iron.

Marinara, mozzarella, pepperoni and other pizza toppings: Place in a oven to warp cheese, and you’ve got kid pizzas.

Guacamole and crumbled-up pig rinds: we call it a over hippie’s avocado toast.

Pulled pork, slaw, cheddar: Want to get cray? Use dual waffles to emanate a world’s best pulled pig sandwich.

Note: Nutritional information too non-static to calculate for this recipe.

Pou-tot-tine

Prep: 15 minutes

Cook: 30-40 minutes

Makes: 6 servings

Taking cues from a French fries, curds and gravy plate from a neighbors to a north, pou-tot-tine is a no-brainer.

1 package (10 ounces) cheese curds

1 package (28 ounces) Tater Tots

1/2 hang (4 tablespoons) butter

1/4 crater diced yellow onion

1/4 crater flour

2 cups high-quality beef stock

Salt and peppers to taste

3 stalks immature onion, finely sliced (green tools only)

1 Allow cheese curds to come to room feverishness about 30 mins before cooking. Prepare tots according to package instructions.

2 In a middle saucepan over middle heat, warp butter. Add onion; prepared until fragrant, 2 to 3 minutes. Add flour, whisking until all flour has been incorporated. Cook while whisking until a roux turns light brown, about 5 minutes.

3 Turn feverishness down to low. Slowly supplement batch to a saucepan, whisking constantly. Taste mixture, and supplement salt and peppers to taste. Turn feverishness behind adult to medium; cook, stirring constantly, until we grasp preferred thickness, about 8 minutes. Remove from heat.

4 To serve, arrange prepared tots in bowls. Top any play with a handful of cheese curds and a ladleful of gravy. Sprinkle any play with immature onions and serve.

Nutrition information per serving: 584 calories, 30 g fat, 11 g jam-packed fat, 35 mg cholesterol, 59 g carbohydrates, 5 g sugar, 14 g protein, 1,428 mg sodium, 5 g fiber

 

 

 

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