Fall Football Food from Marcia Selden Catering
At this time of year the internet is teeming with turkey recipes- brined birds, fried birds, bacon wrapped birds. November also signals an equally important time, football season! We wanted to share our favorite game day, “hangin’ with friends” snack foods. You know the “what you eat on the couch all day long, watching the game in your sweatpants” meal.
The trick to a successful game day with friends is to use make-ahead recipes, so all you have to do is invite your friends, grab the remote, and a seat on the couch.
We’ve taken the classics and added our Marcia Selden Catering touch. Keep it simple, use paper plates, have lots of napkins on hand, and use fun serving pieces. This will keep the feel casual, and most importantly, make clean up a breeze.
Mexican 7 Layer Dip
No one likes the dregs of the 7 layer dip once it’s been picked at. Here’s our solution to that problem. Individual jars of dip so everyone can feel free to double-dip.
3 C. refried beans
1/4 C. water
2 tsp. chili powder
2 tsp. ground cumin
Kosher salt
3 Tbs. diced pickled jalapeños
2 C. shredded sharp cheddar cheese
1 C. crumbled queso blanco
2 C. Guacamole
1 C. pico de gallo, drained of excess liquid
1 C. sour cream
2 medium scallions, thinly sliced (white and light green parts only)
2 Tbs. coarsely chopped fresh cilantro
Juice from 1 lime
Cayenne pepper (optional)
1 C. frozen corn kernels
Tortilla chips, for serving
Hot sauce, for serving (optional)
8- 8 oz. wide mouth Mason Jars
Combine sour cream, scallions, cilantro, lime juice, a pinch of salt and cayenne pepper in a bowl. Cover and set aside until ready to use.
Preheat oven to 400. Lay corn kernels on a cookie sheet that has been sprayed with nonstick cooking spray. Season corn with a pinch of salt, pepper, and cumin. Roast for 8-10 minutes or until kernels have begun to turn golden brown. Remove and set aside.
Place the refried beans, jalapenos, water and spices in a medium saucepan over medium heat and cook, stirring occasionally, until heated through, about 3 minutes. Taste and season with salt as needed.
You will now make layers of the different ingredients right in the individual Mason jars and spread each in an even layer.First1-2 Tbs. of the bean mixture in the bottom. Next, spread the guacamole, using the back of a teaspoon to smooth. Now the pico de gallo over the guacamole. Combine the cheeses and sprinkle to create a layer. Finally, add the sour cream. Garnish with a pinch of roasted corn kernels. Place the top on each jar and refrigerate until guests arrive. Serve with baskets of tortilla chips and hot sauce.
“Da Bomb” Chili Potato Skins
Popular anytime of the year, our bite-sized loaded potato skins are the perfect snack. Betcha can’t eat just one…
For chili:
1 ½ lb. ground beef
1 large onions, diced
2 jalapenos, finely chopped
3 cloves garlic, smashed and chopped
3 C. canned, diced tomatoes with juice
1 red peppers, diced
1 yellow peppers, diced
1 bottle dark beer
2 Tbs. chili powder
2 Tbs. ground cumin
2 Tbs. ground coriander
2 C. red kidney beans
2 tbs. unsalted butter
salt & pepper
Season the ground beef with salt & pepper and brown in a sauté pan.
When browned and cooked through (about 7 minutes), place in a colander to drain and set aside.
Melt butter in a large soup pot and sauté peppers, onions and jalapenos. As the onions begin to brown, add garlic and cook for 5 more minutes.
Add chili, cumin and coriander and stir for 5. Add beer and let reduce by half, about 20 minutes, add diced tomatoes.
Cook, covered on medium low heat for 30–45 minutes. Add ground beef and kidney beans and cook for an additional 20-30 minutes. Season to taste and let simmer, covered until ready to use.
For potato skins:
Preheat oven to 400 degrees.
Brush potatoes with olive oil and sprinkle with kosher salt and bake on a cookie sheet for 45 minutes or until a fork can be inserted to the potatoes easily.
Once potatoes are cool enough to touch, cut in half and carefully remove the flesh with a melon baller, being careful not to break the skins.
Increase the oven temperature to 450 degrees. Place the potato skins, skin side up on a cookie sheet. Drizzle with olive oil and kosher salt and bake for an additional 15 minutes or until skins are crispy.
Remove potato skins from oven. Turn oven to broil. Fill skins with chili and top with shredded cheddar cheese. Broil for 2 – 3 minutes until cheese is hot and bubbly.
Serve with: Sour Cream, Shredded Cheddar Cheese, Diced Onions, Sliced Scallions, Hot Sauce, Cilantro Leaves, and Diced Tomatoes
Michael’s Maple Chicken Wings
These wings were the winner of a recent Marcia Selden Catering Throw Down, held at our commissary. These sticky finger-lickin’ wings are a must-try!
3 to 4 lbs. chicken wings
1/3 C. teriyaki sauce
1/2 C. soy sauce
2 Tbs. minced garlic
1 Tbs. crushed garlic powder
1 Tbs. onion powder
1/2 Tbs. black pepper
1½ C. maple syrup
2 tbs. red hot
Preheat oven to 350 degrees F.
Combine all ingredients in a Ziploc bag and marinate for an hour in the refrigerator.
Line a baking pan with foil and spray with cooking spray. Place the wings on the sheet and bake for 45 minutes, turning every 15 to 20 minutes. The liquid will gradually evaporate and become syrupy. After 45 minutes, increase the oven temperature to 425 degrees F, turn and cook an additional 25 minutes.
These can be cooked in advance, reheated and then served immediately.
Sausage Bread
One of our favorite Sunday afternoon football snacks!
1 lb. pizza dough
1 lb. sweet Italian sausage, removed from the casing
1 onion, thinly sliced
¼ lb. shredded mozzarella
¼ lb. shredded muenster cheese
¼ lb. grated Parmesan cheese
1 egg, beaten
Kosher salt
1 tbs. olive oil
1 tsp. dried oregano
Marinara Sauce
Preheat oven to 350. Spread dough on a lightly greased pan. Pan fry sausage and onions, being sure to crumble sausage as it cooks, about 7-8 minutes until cooked through. Remove from heat and let cool. Combine cheeses and sausage mixture spread on dough. Roll dough and seal the edges with beaten egg. Brush top with olive oil and sprinkle with kosher salt and oregano. Bake at 350 for 45 minutes or until brown. Serve with warmed marinara sauce for dipping.