Enjoy game day in front of the screen with these big bold flavors. I promise your guests will be back for seconds.
Game Day Menu
Appetizer: Beer Braised Pork Sliders with Beer Cheese Sauce
Entree: Beer Chili Dogs
Side: Buffalo Chicken Pinwheels
- For the pork:
- 1 tbs kosher salt
- 1 tbs black pepper
- 2 tbs brown sugar
- 1 tbs garlic powder
- 1 tbs chili powder
- 1 tbs ground cumin
- 2 tsp smoked paprika
- 2 tsp dry mustard powder
- 4 lb Pork butt (also called pork shoulder)
- 4 cloves of garlic, peeled
- ¼ cup olive oil
- 2 12-oz bottles of your favorite beer
- 24 slider buns
- For the cheese sauce:
- 2 tbs unsalted butter, melted
- 2 tbs flour
- 2 tbs cornstarch
- 1 cup of favorite beer
- 2 cups shredded Cheddar
- 1 cup whole milk
- 2 chipotle chilies in adobo
- salt and pepper to taste
- Combine rub ingredients in a bowl and mix well. Set aside.
- Take out pork and rub the entire surface of the meat with the spice mixture.
- In a large Dutch oven, heat the olive oil until very hot. Sear all surfaces of the meat until browned. The entire process will probably take about 10-15 minutes. Pour the beer over the meat, cover and reduce heat to medium-low. Cook for about 3 hours, turning the meat over about every 30 minutes, until the meat is tender and falling apart.
- Once the meat is tender remove from heat, use two forks to shred into pieces while still in the pot. Return to the pot to heat and allow to simmer for about 5 minutes. Remove the meat from the pot and discard the liquid.
- Add all cheese sauce ingredients to a blender or food processor. Process on high until very well blended.
- Transfer contents to a saucepan over medium high heat. Whisk rapidly and continuously until thickened, about 5 minutes.
- Salt and pepper to taste.
- Fill slider buns with pork, top with cheese sauce, serve warm.
- 2 Tbls. olive oil
- 1 cup onions, diced
- 1 lb. ground beef
- 1 cup Surly Hell Lager
- 3 Tbls. tomato paste
- 3 Tbls. ketchup
- 1 Tbls. yellow mustard
- 1 Tbls. Worcestershire sauce
- 2 tsp. Sriracha
- 2 tsp. chili powder
- 1 tsp. paprika
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. each salt and pepper
- 1 package Kosher hot dogs
- 1 package hot dog buns
- 1 cup shredded cheddar cheese,
- ¼ cup cilantro, chopped
- ¼ cup red onion, chopped
- Heat the olive oil in a pan over medium-high heat. Add the onions, cooking until lightly browned, about 5 minutes. Add the beef, cooking until browned and cooked through.
- Stir in the rest of the ingredients through salt and pepper. Cook until slightly thickened, 5-10 minutes. Remove from heat.
- Preheat the broiler. While broiler is preheating, grill hot dogs.
- Open the hot dog buns and lay flat, cut side up, on a baking sheet, as many as will fit. Place under broiler until lightly toasted (1 minute). Remove from oven, lower heat to 400F.
- Add a hot dog to each bun, top with chili sauce and cheese. Return to the oven, cooking until the cheese has melted and the hot dogs are warmed through, a few minutes.
- Top with red onion and cilantro. Serve immediately.
- For the Buffalo Chicken:
- 1 recipe Pizza Dough (I buy mine at Trader Joes)
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons butter
- 1 cup Franks Hot sauce
- Salt and pepper to taste
- 2 cups fresh mozzarella
- For the Celery Blue Cheese Dip:
- ½ cup mayonnaise
- ½ cup ranch dressing
- 3 stalks celery, finely chopped
- ½ cup blue cheese crumbles
- Turn Slow cooker on high. Add chicken, Franks hot sauce, butter and salt and pepper. Cook on high 3-4 hours.
- Shred chicken and set aside.
- Preheat oven to 400. Prepare a baking sheet with non-stick spray, or use a muffin tin. (I used muffin tins)
- Roll out pizza dough to ¼ inch in thickness.
- Spread chicken and cheese evenly across dough. Starting from long side of dough, begin rolling it up like a cinnamon roll. Pinch ends when done. Slice into 1½ inch rolls.
- Place on a baking sheet or in muffin tins. Bake for 15-18 minutes, or until cheese is bubbling and dough is lightly browned.
- Chop celery and mix all ingredients together. Serve on top of pinwheels.