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A Super Bowl Burger for a Ravens Fan

A Super Bowl Burger for a Ravens Fan


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New York City chef Emilie Bousquet Walsh creates the perfect game time burger for the Maryland team

Thinkstock/iStockphoto

What’s better than being fully suited up in your Ravens gear this coming Sunday for Super Bowl XLVII? Enjoying a classic Ravens burger, and chef Emilie Bousquet Walsh agrees, so much so that she designed this Ravens "burger" as a tribute to the Baltimore team and its fans.

This coming Sunday, Feb. 4, New York City fans will be able to enjoy the signature burger created by Walsh at two of E Squared Hospitality’s locations, GO Burger and BLT Burger in New York City. Don’t live in New York City? No problem, because the chef has shared her recipe with the Cook editors at The Daily Meal.

The "burger" is actually a crabcake sandwich, designed to encompass all of the taste and flavors that Maryland fans love. Created with fresh Maryland lump crabmeat and topped with a unique caper aioli, it will take care of every type of craving your taste buds will have, and will give you even more pride as a Ravens fans as you cheer them on this coming Sunday.

Anne Dolce is the Cook Editor at The Daily Meal. Follow her on Twitter @anniecdolce


Giada's Pre-Superbowl Burger Bash Menu

Instead of waiting until kickoff to get the party started, why not make the most of the entire day before that? I’m getting in the game-day spirit early on in the day with a pre-Superbowl Burger Bash to keep my guests entertained, complete with fun activities and a loaded buffet.

The stars of the buffet are my Giada-Fied Burgers and Mortadella Meatball Sliders, all accompanied by a variety of toppings and sauces to do-up however the guests like. On the side, I’ve got my freshly made potato chips with a smokey cacciatore-inspired seasoning.

No spread is complete without a sweet, and this one is seriously fun: Chocolate Cookie Cheesecake Dip. With a variety of sweet-and-salty dippers from pretzels to wafer cookies, it’s a dessert perfectly fit for kids and adults alike.


The Hungry Fan's 2016 Super Bowl Recipes

Need cool Super Bowl snacks? We've got you covered!

Daina Falk, from 'Hungry Fan', visited the Eyewitness News studios on Saturday to show us how to make Barbecue Bacon Pimento Dip, Turkey Burger ("The Slopper"), and Chocolate Chip Brownie (Foot)Balls.

For the Carolina Panthers:
Hungry Fan Barbecue Bacon Pimento Dip

Makes a medium serving bowl of dip

This is one of my many homages to the Carolinas, where I have spent a good chunk of my life. It's pretty hard to travel through North or South Carolina without finding a good pimento cheese dip. This is my spin on the classic, kicked up a couple notches because that's how you do for the Super Bowl!

1 (4 ounce) jar diced pimentos with juice
2 garlic cloves, minced
8 ounces sharp cheddar cheese, shredded
8 ounces cream cheese, softened
cup mayonnaise
1 tablespoon pimento pepper juice
10 - 12 good shakes Tabasco Sauce, or more to taste
teaspoon cayenne pepper
teaspoon onion powder
1 teaspoon Hungry Fan Barbecue Spice Blend
2 tablespoons bacon bits
Salt and pepper to taste
Optional: cup cornbread crumbles*

*Cornbread can be homemade or as simple as using as Jiffy mix in a 9x9" baking dish. Once cooked, crumble parts of the top and sprinkle atop the pimento cheese dip.

In a large mixing bowl, combine all but the cornbread crumbles. Mix well.

Serve in a ramekin or serving bowl topped with the cornbread crumbles, if using them. Add a side of crackers, tortilla chips, vegetable crudit, or whatever you plan to dip into the cheese mix. Enjoy the big game!

For the Denver Broncos:
Turkey Burger ("The Slopper")

This recipe actually originated in Pueblo, Colorado, a city not too far south of Denver. This kind of burger is a Denver favorite. It's messy-or sloppy, thereby earning its name-but it's delicious! It features green chili, which is a staple dish found in the Denver area. This is my homage to the Denver Broncos.

4 tablespoons extra virgin olive oil
cup onions, sliced the long way
1 lb. white ground turkey
teaspoon celery salt
teaspoon onion powder
teaspoon black pepper
1 egg
1 teaspoon old-fashioned mustard
2 burger buns
4 slices Swiss cheese (2 per burger), plus 2 more slices for serving
2 slices tomato (1 per burger)
4 tablespoons green chili (or more depending on how sloppy you want it)*

*I prefer Schlereth's vegetarian green chili.

In a skillet, saut your onions in 2 tablespoons of olive oil over medium-high heat until your onions caramelize (5-7 minutes). Set aside and keep warm.

Warm your green chili in a small pot and keep hot, without reducing, as you prepare the rest of the burger.

In a large mixing bowl, season your turkey with celery salt, onion powder, and black pepper. Then mix in 1 egg and old-fashioned mustard. Mix well and then form two patties.

Add another 2 tablespoons of olive oil to the skillet you cooked your onions in. Heat the skillet over medium-high heat for about 5 minutes. Add your patties into skillet and let cook for 5 minutes on each side. (Only flip your patties once or you might lose the patties' shape).

Check your burgers doneness by taking their temperature. You want the inside of the burger at 165 degrees F.

While your burgers are cooking, toast your buns with 2 slices of cheese on the bottom bun.

Top the cheese-covered bottom bun with the turkey burger, tomato, and onions. Place the top bun on top and cover with another slice of Swiss cheese. Repeat with the second burger.

To serve, place both Swiss cheese-topped burgers in bowls and pour generous helpings over green chili over them. This should melt the cheese on top and make for a messy, gooey and delicious burger! Enjoy!

For Dessert:
Chocolate Chip Brownie (Foot)Balls

I came up with this recipe during hurricane Jonas in preparation for Super Bowl 50. I wanted sweet but not too sweet, because salty always seems to win the day on Super Bowl Sunday.

You can always form your dough into round balls or make them in a brownie pan for proper square or rectangular brownies. But for the big game it's kind of fun to shape them like little footballs.

2 cups all-purpose flour
teaspoon baking soda
cups unsweetened cocoa
1 cup (2 sticks) unsalted butter, room temperature
1 cups sugar (or more to taste)*
2 - 3 teaspoons kosher salt, to taste
2 teaspoons pure vanilla extract
2 large eggs
1 - 2 cups semisweet mini chocolate chips

*I prefer using Dememara (light brown) cane sugar.

Preheat oven to 350 degrees.

In a small bowl, whisk together the flour, cocoa and baking soda. Set aside.

In the bowl of an electric mixer (preferably fitted with the paddle attachment) combine the butter with the sugar. Beat on medium speed until fluffy. Then reduce speed to low and add in the salt, vanilla and eggs. Beat on low until well mixed. Stir in the chocolate chips.

Line a baking sheet with parchment paper.

Shape the dough in your hands like little footballs. Place dough (foot)balls on the parchment paper a couple inches apart. Bake for 10 minutes.

Remove from oven and let cool for 2 minutes on the baking sheet before moving the cookies to a wire rack. Let cool (or nearly cool). Serve at room temperature or slightly warm!

Optional: using fine-tipped white icing, you can pipe onto each brownie football little laces!


WHY THIS RECIPE WORKS

Lightly seasoned ground beef with special sauce, pickles, green salad, juicy grape tomatoes, fresh onions and cheese in a bowl. What's not to love?

This salad a great choice if you you're trying to eat healthier or on a low carb diet, love heartier salads, or maybe you don't have any bread but you got them burger cravings.

This is a super quick prep recipe. While the juicy ground beef is cooking, you can prep the salad first then cook the beef or cook the beef first.

I prefer to prep the salad first then make the ground beef. By doing so, I'm able to serve my salad a bit warm. Just my personal preference.


Recipes for Your Superbowl Party

Whether tailgating all day or heading to a Super Bowl party, the Vitamix blender eases the preparation of your game day feast, and our recipes offer many exciting choices.

If you’re an early-rising fan, pick up a bag of warm bagels from your favorite bakery, and then serve them for breakfast with Granola Cheese Balls, easily transported in a covered container.

After you park and work up an appetite, go for Asian Buffalo Sauce with chicken wings—bring your own meat or purchase plain wings from a local wing joint. (Don’t forget the napkins!) The spicy buffalo sauce will warm you up from the inside out.

A thermos of piping hot Bacon Cheddar Potato Soup can be served in individual mugs for everyone to sip on.

You don’t have to be inside the stadium to enjoy your favorite stadium snacks—Not-So Cheese Sauce is delicious with loaded nachos or Soft Pretzels.

Energized by these tasty recipes, you’re ready to cheer your team on to victory!


Hungry? Don’t Pass Up the Vegan Eats at These 10 NFL Stadiums

It used to be that when vegans took in a game at an NFL stadium, they had to settle for fries, popcorn, or a pretzel—talk about a three-and-out. But no more! On any given Sunday (or Monday or Thursday), the game plan calls for a healthy roster of tasty vegan eats. We know, because we checked all 32 NFL stadiums and found animal-free bánh mì, garbanzo burgers, quinoa bowls, and so much more. Here’s the inaugural starting lineup:

1. Mercedes-Benz Stadium (Atlanta Falcons)

With this kind of spread, you know Falcons fans are flying high:

  • That Vegan Chick sandwich on a vegan Pure Knead bun from Snackology
  • Vegan hot dog (available at all ATL Fan Fare and H&F Burger stands)
  • Beyond Burger and Beyond Sausage along with vegan chips and snacks from Garden Grill
  • Garbanzo burger (with no aioli and a vegan bun instead of the standard one) from ATL Fan Fare
  • Quinoa roasted-garlic burger with roasted red peppers and spinach (with no aioli and a vegan bun instead of the standard one) from ATL Grill
  • Kale, Greek pasta, or chickpea salad with vegan hand-mixed dressing from Snackology
  • Mini cornbread loaf and vegan brownie from Snackology
  • Monster Cinnamon Sugar Pretzel from ATL Pretzel Co

2. Levi’s Stadium (San Francisco 49ers)

You don’t need a pickaxe or a pan to find vegan gold at the home of the Niners:

  • Beyond Brat and Beyond Italian Sausage with grilled peppers and onions from the Beyond Meat portable cart
  • Vegan burger served on a vegan bun with hummus, cucumber, lettuce, and tomato from Super Duper Burgers
  • Field Roast Frankfurters from Franks stands
  • Garlic naan with chickpea curry
  • Vegan samosa with mango chutney from Curry Roots
  • Crispy falafel with hummus from Bourbon Pub
  • Veggie burrito with beans, rice, fresh salsa, and guacamole (skip the cheese and sour cream) from Iguanas Burritozilla
  • Vegan hot dog

3. U.S. Bank Stadium (Minnesota Vikings)

Even if you’re not an American football fan, Be Graceful Bakery & Catering makes it worth buying a ticket to a Vikings game.

  • Chickpea “tuna” with stoneground mustard, lemon zest, tahini, chopped dill pickle, finely chopped celery, and chopped red onion served on pita rounds, salad, or bread (tomato, lettuce, avocado slices, and onion are optional additions) from Be Graceful Bakery & Catering
  • BBQ pulled jackfruit sandwich with Frank’s hot sauce, vegan cream cheese, and diced celery on a regular or gluten-free bun from Be Graceful Bakery & Catering
  • Sweet potato and black bean taco
  • Vegan burger
  • Greek salad wrap with sliced zucchini, salt and pepper to taste, olive oil, sliced tomato, sliced red onion, kale, regular or gluten-free tortillas, and hummus (make sure to ask for no cheese) from Be Graceful Bakery & Catering

4. Lincoln Financial Field (Philadelphia Eagles)

The only thing missing from this lineup is a vegan cheesesteak:

  • Vegan burger, vegan hot dog, and veggie wrap
  • Vegan po’ boy made with crispy marinated tofu, shredded lettuce, tomatoes, spicy pickles, and creole Vegenaise on a vegan baguette
  • Buffalo falafel

5. Arrowhead Stadium (Kansas City Chiefs)

Going to Kansas City? You can’t go wrong these standbys:

  • Vegan sausage made of cauliflower, walnut, and wild rice along with maple-walnut tapenade and cran-apple slaw on a New England toasted bun
  • Out of Town Burger, featuring a grilled Beyond Burger topped with fresh tomato slices, arugula, and red onion on a vegan bun from Cow Town Burger
  • Deep-fried cauliflower with hot sauce, served on a bed of seasoned curly fries, from The Coop
  • Falafel from Aladdin Cafe
  • Quinoa and corn salad

6. CenturyLink Field (Seattle Seahawks)

There’s some of this and some of that—the Seahawks’ house rules the roost:

  • Vegan hot dog made from fava beans from Local Dogs & Links
  • Veggie burger from Kidd Valley
  • Field Roast frankfurter (with optional toppings)
  • Field Roast burger with lettuce, tomatoes, and pickles from Great State Burger
  • Veggie taco with pinto beans, lettuce, and tomatoes from Taco Time

7. Gillette Stadium (New England Patriots)

When it comes to feeding vegans, Gillette isn’t standing pat:

  • Vegan burger from Tailgate Grill and Market Fresh Deli
  • Vegan hot dog, and veggie wrap
  • Falafel bowl with romaine lettuce, shaved onion, and hummus
  • Sweet potato and quinoa chili
  • Portabella sandwich from Optim Field Lounge

Don’t forget the large soft pretzel, a game-day staple!

8. Empower Field at Mile High (Denver Broncos)

We’re not sure if it’s the elevation or the tacos, but we’re beginning to feel “united in orange.”

  • Beyond Burger from Blitz Burger Grille and Sideline Grill
  • Vegetarian street tacos—three flour tortillas stuffed with chipotle-roasted cauliflower, ranchero black beans, shredded lettuce, and pico de gallo (available in sections 103, 107, 119, 503, and 539)
  • Veggie Noodle Bowl from First and Fusion

9. Los Angeles Memorial Coliseum (Los Angeles Rams)

What powers members of the Rams’ flock? Comfort food does:

  • Beyond Burger and vegan hot dogs
  • Veggie tacos and bean burritos from Oaxaca Grill
  • Lightlife Burger

10. M&T Bank Stadium (Baltimore Ravens)

Go home on an empty stomach in “Bawlmer”? Nevermore:

  • Field Roast frankfurter with jalapeño mango chutney
  • Morningstar vegan burger with jalapeño mango chutney

Did Your Preferred NFL Playground Miss the Cut?

No need to feel down and out—there’s always next season. In the meantime, find out what’s cooking now by checking VeggieHappy’s comprehensive guide. And if you want to see a menu expanded, corner the concessionaires and ask them to huddle up and get ‘er done.


How to Make Veggie Burgers for Your Super Bowl Party

Thinking about what to make for your vegan, vegetarian and gluten-free friends coming to your Super Bowl party? We’ve got the perfect veggie burger recipe for you. These super easy kidney bean burgers only need five ingredients! They can be whizzed up in a food processor, so they’re really quick to make too — just throw everything in, press the button and your mixture is ready. The perfect ratio of work to enjoyment :) Of course, feel free to jazz up your veggie burger recipe with extra ingredients if you fancy, or make some simple substitutions this is a great recipe formula that can form the basis for all sorts of burgers.

Ingredients:
Makes two
— 1 can kidney beans

— 2 teaspoons smoked paprika

— small bunch fresh cilantro

Instructions:

1. Preheat the oven to 400° Fahrenheit (200° Celsius / Gas Mark 6) and lightly grease a baking tray.

2. Add all of the ingredients to a food processor and process until the mixture reaches your desired consistency.

3. Form the mixture into two large burger patties and place on the baking tray.

4. Bake for around 45 minutes, or until the burgers have dried out a little and are crispy on the outside.

5. Serve in buns with your choice of toppings.

Preheat the oven to 400° Fahrenheit (200° Celsius / Gas Mark 6) and lightly grease a lined baking tray. Add all of the ingredients to a food processor and process until the mixture reaches your desired consistency. You can keep the mixture a little chunky here if you like, or blend longer for a smooth burger. Form the mixture into two large burger patties and place on the baking tray. If you need more than two burgers, the recipe can easily be scaled up to make four or six burgers. Bake for around 45 minutes, or until the burgers have dried out and are nice and crispy on the outside.

Serve the burgers in buns with your choice of toppings. Lettuce, tomato, avocado and mayonnaise are a great combination! And don’t forget to grab some gluten-free bread as a bun alternative.

What’s your favorite veggie burger topping? Tweet us your answer @BritandCo!


You can't not have wings at a Super Bowl party. So go for wings with a peach-soaked Carolina accent. Pair them with fritters that have plenty of heat to balance out the wings' sweetness.


Rooting for: Chiefs

Big Red Nachos
In Kansas City, the connection between Patrick Mahomes and Andy Reid is second only to that between pork and the city’s sweet, rusty barbecue sauce. Whether you smoke your own or buy your favorite brand, the pulled pork covering these stacked, saucy nachos bring flavor, moisture and heft.

Ingredients:
1 large bag tortilla chips
1 can refried beans
½ cup sour cream
1 tsp cumin
1 tsp coriander
½ tsp allspice
Pinch kosher salt
2 cups prepared barbecue pulled pork
6 oz Monterey jack cheese, shredded
6 oz Oaxaca cheese, shredded
2 medium vine-ripened or red heirloom tomatoes, seeded and diced
Quick-Pickled Red Onions (recipe follows)
French-fried onions
Fresh cilantro
Lime wedges

Prep:
Heat the oven to 400°F. Combine the beans, sour cream, spices, and salt in a saucepot and warm through over medium-low heat until smooth and well combined. Arrange tortilla chips in an overlapping layer on a sheet pan and evenly distribute the refried beans and pulled pork over top. Cover with the cheeses and bake the nachos until the cheeses are melted and bubbling, 15 to 20 minutes. Remove from the oven and garnish with the pickled and fried onions, tomatoes, and cilantro. Serve with lime wedges.

Quick-Pickled Red Onions:
1 cup white wine vinegar
1 cup water
¼ cup granulated sugar
2 tbsp kosher salt
1 red onion, thinly shaved

Bring the vinegar and water to a boil and add the salt and sugar, stirring to dissolve. Allow the brine to cool slightly, then transfer to a quart-sized glass jar with the onions. Cover and chill in the fridge until lightly pickled (they’ll turn soft and hot pink), about 1 hour.

10-Minute Nachos You Can Make on Your Grill


How To Make Smash Burgers

As mentioned, these burger sliders are super quick and easy to make. Being mini sized, they cook very quickly. Just a min or two and they are done so make sure to prep your buns, toppings and condiments before getting these on the grill. Here’s how its done:

  • Get out your ground beef and simply roll the meat into balls about 2 inches in diameter. Place them on a plate or parchment lined tray till your ready to cook them.
  • Place a cast iron flat griddle or large cast iron pan or stainless steel pan on the stove or on your bbq. Heat your stove or grill to medium-high. You want it nice and hot.
  • Place a few burger balls on the hot griddle. Space them out so they won’t touch when you smash them.
  • Don’t wait, right away get a flat meat tenderizer (like in the pictures), strong spatula, bacon press, or something flat to smash your burgers with and firmly smash them to about 1/2 an inch thick. Twist slightly as you lift if it sticks to the patty a little. Salt and pepper the burgers.
  • Cook for the longest on the side touching the grill first. About one minute. Then flip and cook for an additional 30 seconds. Too long will dry out the burger. Don’t press again when you flip.
  • As soon as you flip, salt and pepper the other side and then put the cheese on. You may have to close the lid to get the cheese to melt enough in 30 seconds. If the cheese goes over the edges, scrape those bits up too and pile it on the burger. They are my favorite!
  • Add the burger patties to the buns with your favorite toppings. We like to do a double patty with these smash burgers because the patty is quite thin.

Related Articles

A My husband and I are huge Ravens fans. We watch from home. If it’s a 1:00 game, I put on a pot of chili — after a loss or exciting win, you don’t want to cook — and we watch and curse in the basement. And we go when Chicago is in town. That’s my brother’s team.

Q What would you serve at a tailgate party? Something Chesapeake-y?

A Nancy Longo’s crab cakes with crab from the Chesapeake Bay. I think they are the platonic ideal of a crab cake. They’re perfect.

Q Tell us about Baltimore’s dining scene. Where would you send visiting Bay Area folks to dine?

A The restaurant scene has really exploded. Ten years ago, there was nothing. Now a new place opens every week. We can’t keep up! Family Meal (www.voltfamilymeal.com) is one of Bryan Voltaggio’s restaurants. It has a diner-ish menu but, of course, classed-up. In Hampden, at The Food Market (www.thefoodmarketbaltimore.com), Chad Gauss is doing eclectic, modern American. He takes classics, like a club sandwich, does it with shrimp salad and crab cakes and calls it a Baltimore Club. And near M&T Bank Stadium, Alewife (www.alewifebaltimore.com), chef Chad Wells does one of the best burgers — and seafood. Chesapeake Bay has a lot of invasive species. He puts them on the menu. He says, eat the catfish! Eat the snakeheads! His Frankenfish Tacos use blue catfish, and I just had snakehead croquettes there with a corn relish.

Maryland Crab Cakes

1 pound of sweet crab claw meat

30 butter-style crackers, crushed into crumbs

2 tablespoons Dijon mustard

1 tablespoon Worcestershire sauce

2 teaspoons parsley, chopped

1 tablespoon Old Bay seasoning

1 tablespoon melted, salted butter

1. Clean crab meat, then set aside.

2. Combine all of the remaining ingredients in the order listed, and mix thoroughly. Add crab meat and gently fold in so as not to break the lumps. Portion out into 8 crab cakes.

3. Broil in a heated broiler in a shallow baking dish with a small amount of water for about 10 minutes, being careful not to burn them. Or saute in vegetable oil until golden brown on all sides.

— Chef Nancy Longo, Pierpoint Restaurant, published in Kathy and Neil Patterson’s “Baltimore Chef’s Table” (Globe Pequot Press, $25)


Watch the video: Z-Burger Free Burgers for Ravens Super Bowl win WBAL-TV


Comments:

  1. Baladi

    I think no.

  2. Aegelmaere

    It's easier to say than to do.

  3. Kyrk

    There is no point.

  4. Phillip

    true helpful post, thanks.

  5. Arpad

    I beg your pardon that I intervene, but you could not give a little more information.



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