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Score Big With These Game-Day Recipes

January 28, 2018

Game Day Football Soccer Baseball Basketball
Images via Unsplash: Football, Ben Hershey / Basketball, Edgar Chaparro / Soccer, Andy Hall / Baseball, Lesly Juarez  

Watching the game on several big-screen TVs at a sports bar as you root for your favorite team can’t be beat. But if tailgating at home is more your speed and you can’t tear yourself away from the grill, here are a few recipes you can create right in your own kitchen or backyard.


WARM BEER AND CHEDDAR DIP

Prep Time: 15 minutes | Cook Time: 10 minutes | Servings: 8

2 tbs. unsalted butter
3 tbs. all-purpose flour
1/2 cup milk | 3/4 cup ale or darker beer
1 tsp. dry mustard, such as Colman’s
2 tsp. Worcestershire sauce
hot sauce, to taste
12 oz. sharp cheddar cheese, grated
Kosher salt and freshly ground pepper, to taste
toast points, crostini and crudités for serving 

Directions: In a saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the milk and beer, increase the heat to medium-high and bring the mixture to a simmer. Add the mustard, Worcestershire and hot sauce and cook, whisking occasionally, until the mixture begins to thicken, 3 to 5 minutes. Working in batches, add the cheese in large handfuls, whisking until each batch has completely melted before adding more. Season with salt and pepper. Serve immediately with toast points, crostini and crudités for dipping. Makes about 2 cups. 
Williams Sonoma Kitchen

Warm Beer and Cheddar Dip
Food Images via Williams Sonoma


MINI BURGERS WITH PIMENTO CHEESE

Prep Time: 15 minutes | Cook Time: 15 minutes | Servings: 4

4 oz. extra-sharp cheddar cheese, shredded
1 jar (4 oz.) pimentos, drained and finely minced
1 1/2 tbs. finely chopped green onions, white and green portions
1 1/2 tsp. salt
1/8 tsp. cayenne pepper
pinch of black pepper
2 tbs. mayonnaise
1 1/4 lb. ground beef
12 Parker House rolls, each 2 inches wide, warmed
lettuce leaves, sliced tomatoes or other favorite burger accompaniments

Directions: In a bowl, combine the cheddar cheese, pimentos, green onions, 1/2 tsp. of the salt, cayenne and black pepper. Stir in the mayonnaise until incorporated. Refrigerate the pimento cheese until ready to use. In a bowl, combine the ground beef and the remaining 1 tsp. salt. Divide into 12 equal portions and gently form into balls. Using a mini burger press, shape the balls into patties. Heat a nonstick grill pan over medium-high heat. Working in batches, cook the burgers for 1 to 2 minutes, then flip them. Spoon the pimento cheese onto the burgers and cook for 1 to 2 minutes more, or until done to your liking. Serve the burgers immediately on Parker House rolls with your favorite burger accompaniments and French fries.
Williams Sonoma Kitchen

Mini Burgers with Pimento Cheese


AIR-FRIED CURLY FRIES

Prep Time: 10 minutes | Cook Time: 30 Minutes | Servings: 4

2 russet potatoes, each 14 oz., peeled
1 tbs. canola oil
Kosher salt and freshly ground pepper, to taste

Directions: Run the potatoes through the large grates of a spiralizer, using kitchen shears to cut the curls after every 3 or 4 rotations. Put the potatoes in a bowl, add water to cover and let soak for 30 minutes. Preheat a Philips air fryer to 360ºF. Drain the potatoes and rinse well. Place on a towel-lined baking sheet and pat dry, removing as much moisture as possible. Transfer to a bowl and add the canola oil. Season with salt and pepper and toss to coat. Place half of the potatoes in the fry basket and insert into the air fryer. Cook for 5 minutes, and then increase the temperature to 390ºF. Pull out the basket and, using tongs, toss and stir the potatoes. Return the basket to the fryer. Continue cooking until the potatoes are cooked through and golden brown on the outside, 10 to 12 minutes total, opening the basket 3 or 4 times during cooking to toss and stir them. Return the fryer temperature to 360ºF and repeat to cook the remaining potatoes. Serve immediately.
Williams Sonoma Kitchen


Air-Fried Curly Fries


BOURBON GINGER BEER FLOAT

Prep Time: 3 minutes | Cook Time: 0 minutes | Servings: 1

2 scoops vanilla ice cream  
2 oz. bourbon whiskey  
Ginger beer (not ginger ale) as needed

Directions: Place the ice cream in a chilled beer mug. Add the bourbon and top with ginger beer. Serve immediately.
Recipe by Bourbon & Branch, San Francisco

Bourbon Ginger Beer Float


CHERRY CLAFOUTIS

Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 8

4 eggs, separated
2/3 cup (5 oz.) sugar
6 tbs. (2 oz.) all-purpose flour
2 tsp. vanilla extract
1 cup (8 fl. oz.) heavy cream
1/2 tsp. salt
1 1/2 lb. fresh cherries, pitted, or 1 1/4 lb. frozen cherries, thawed and drained
1/2 tsp. grated lemon zest
vanilla ice cream for serving (optional)

Directions: Preheat an oven to 375°F. Butter an 11-inch ovenproof fry pan or large baking dish. In a large bowl, combine the egg yolks and 1/3 cup of the sugar. Using a handheld mixer, beat on medium-high speed until ribbons form, about 8 minutes. Add the flour, vanilla and cream. Reduce the speed to low and beat until completely blended, stopping the mixer occasionally to scrape down the sides of the bowl. In a small bowl, using a handheld whisk, beat the egg whites and salt for about 30 seconds. Add the whites to the batter and beat with the mixer on low speed until incorporated, 1 to 2 minutes. Preheat the prepared fry pan in the oven for 4 to 5 minutes. In a bowl, stir together the cherries, the remaining 1/3 cup sugar and the lemon zest. Remove the pan from the oven, pour in the cherries and top with the batter. Bake until the clafoutis is set in the middle, 30 to 35 minutes. Serve warm with ice cream.
Williams Sonoma Test Kitchen

Cherry Clafoutis


Still hungry? Watch Amanda Haas make the hearty
Juicy Lucy using a Williams Sonoma Stuffed Hamburger Press. Yum!





Too much work? We know. We're tired just thinking about all the cleanup, too. Luckily, Gulfstream Park has several upscale sports bars where you can cheer on your team as you indulge in tasty game-day grub and not have to worry about spilling that Bourbon Ginger Beer Float (well, don't be a slob in these restaurants either, but you get what we mean). Check them out here



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