Tag: Super Bowl

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Superbowl Recipe: Chorizo Chili!

How do you make a classic winter chili even more warming and delicious? Throw in some chorizo for a subtly smoky, spicy twist on this one pot meal. This recipe comes from our own restaurant, Murray’s Cheese Bar. Makes enough to feed a crowd, so it’s perfect for game day! Make sure to have the recipe handy… they’re gonna ask for it.

 

Murray’s Cheese Bar Chorizo Chili

Ingredients:

2 Tbsp Olive oil

2 strips bacon, cut in ¼ inch strips

1 medium yellow onion, chopped

1 ea green bell pepper, chopped

1 jalapeno, seeds removed, diced

1 can chipotle peppers in adobo sauce, chopped

2 cloves garlic, minced

1 lb ground beef

1 lb ground pork

1/4 lb chorizo (if using fully cooked or cured, chop into ½ inch or smaller pieces; if using raw, remove casing before cooking)

28 oz can peeled whole tomatoes, chopped

28 oz can black beans

1.5 cups beef broth

1.5 Tbsp chili powder

1 tsp cumin

2 Tbsp paprika

1/2  cup cilantro, chopped

1 cinnamon stick

2 bay leaves

Instructions:

  1. Heat Oil in large pot over medium high heat. Add bacon, cook until slightly crisp
  2. Add Onion, Green Pepper, and Garlic to pot and sauté till aromatic. Add Beef and Pork to pot and cook until browned
  3. Add remaining items to pan. Once boiling, lower heat, cover and simmer for 2 hours.
  4. Season with Salt and Pepper
  5. Top with Sour Cream, Cilantro, and Cheddar Cheese. Serve with Tortilla Chips.

Serves: 10

Total Time:2.5

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Dips to fill your SUPER bowl

Quick, cheesy, yummy.  What else can make your Super Bowl Sunday this delicious?

BLACK & BLUES DIP

This is the quickest blue cheese dip ever — great for wings and crudité.

1 lb. blue cheese, crumbled – use the Black River Blue from our new Super Bowl Shuffle package or order an extra pound.

1/2 Cup mayonnaise

1/2 Cup sour cream

2 TBS. apple cider vinegar

Dash of Worchestire sauce

Dash of Piri Piri sauce

Sea salt & freshly ground pepper

Optional: minced baby chives

Place all ingredients with half of the crumbled blue in a mixing bowl or use your mixer if you would like it ultra-smooth. Whisk vigorously or pulse in mixer until blended. Add in the remaining crumbles for the chunky factor; salt & pepper to taste. Want it more savory with a hint of heat?  Double dash with Piri Piri for that extra kick.

SPINACH FETA DIP

1 lb. pack frozen chopped spinach

1/2 Cup sour cream

1/2 Cup mayonnaise

1/2 Cup Crumbled Feta – either Bulgarian or French

2 TBS. dried oregano

Zest & juice of one lemon

Sea salt & freshly ground pepper

Optional: 2 TBS. Walnut oil (adds great flavor!)

Optional: Toasted Walnuts  (adds great flavor!)

Steam the frozen spinach and thoroughly drain the liquid. Place the spinach in a fine mesh strainer and press all of the liquid out of it.  Chop the drained spinach on a cutting board.

Place the chopped spinach in a bowl and add all of your other ingredients and stir.  Save a little feta to sprinkle on the top as well as the nuts.

Refrigerate in an air tight container, overnight is just fine.  When ready to serve, you can mix in more lemon, salt, feta to flavor it, and top with feta and walnuts.  Serve with endive, tortilla chips, flatbreads or crusty bread.

PIMENTO CHEDDAR DIP

1 lb. cheddar: our favorite is Tickler

1/3 lb.  cream cheese

1/2 Cup mayonnaise

1 tsp. white pepper

1 tsp. smoked paprika

2 tsp. cayenne

8 oz. jar roasted red peppers

1 tsp. sugar

Dash Worchestire sauce

Optional: pickled jalapenos (if you like it spicy)

Use a grater or a food processor to shred the cheddar.  Pulse the red peppers in the food processor.  Add spices and cream cheese and pulse until mixed.  Then just add in cheddar and pulse until mixed – go for a textured (not smooth) finish.  Serve with celery, apples and bread.

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Super Bowl Recipe: Cielo’s Favorite Super Cheddar Soup

Cielo has been the main man of Bleecker Street for 16 years now, so when he says something is good, you KNOW it is. Right now he’s loving the cheddar ale soup we’re dishing out to our lunch crowd. It’s been super popular with the crowd and we’ve been making as much as we can to meet demand. We’re worried our cooktop is starting to wear down from all the soup we’ve been making, thank goodness for services like https:www.BeaumontApplianceFix.com who can fix it if it truly starts breaking down. That’s the power of this soup and you can try it at home with our super-simple recipe, and don’t worry; You don’t need an industrial cooktop like ours to make it. Something like one of the best induction hob options, or even just a gas stove, will work just fine!

Cheddar Ale Soup

2 medium leeks (white/pale green parts only), cut into ¼-inch dice (2 cups)

2 medium carrots cut into ¼ -inch dice (1 cup)

2 celery ribs, cut into ¼-inch dice (1 cup)

2 tsp finely chopped garlic

1 bay leaf

½ stick (1/4 cup) unsalted butter

½ cup all-purpose flour

2 cups whole milk

14oz. low sodium chicken broth

1 (12oz.) bottle ale such as Bass

½ TBSP Worcestershire sauce

1 tsp dry mustard

1 tsp salt

¼ tsp black pepper

1 lb Hennings Cheddar Cheese, grated (4 cups)

4 bacon slices, cooked and crumbled

Wash leeks in a bowl of cold water, letting sand/dirt fall to the bottom and skimming the leeks off of the top. Drain in a colander.

Cook leeks, carrots, celery, garlic and bay leaf in butter in a 4-quart heavy saucepan over medium-low heat, stirring occasionally, until vegetables are very soft, about 10-15 minutes.

Reduce heat to low and sprinkle flour over vegetable, then cook, stirring occasionally, 3 minutes.

Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. (For a smoother soup discard bay leaf, then puree in a blender, or use an immersion blender at this point).

Stir in Worcestershire sauce, mustard, salt, and pepper. Add cheese by handfuls, stirring occasionally, and cook until cheese is melted, 3-4 minutes (do not boil). Adjust seasoning as needed.

Serve sprinkled with bacon.

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Super Bowl Recipe: Smokey Blue Cheese Dip

Nobody is more patriotic than Murray’s Field Merchandising Specialist Nathan Aldridge (see photographic evidence). As such, one of Nathan’s favorite holidays is coming up soon: Super Bowl Sunday! He’s such a big fan that he follows all of the playoffs and even bets on them on https://www.fanduel.com/nfl-playoffs-super-bowl! Of course, so many others also bet on the Super Bowl as it is one of the biggest sporting events in the calendar. Betting on sports seems to be so popular these days, with sites like mega888 bringing people into the idea, so it is important that people look around first before they choose an online betting service. Be sure to look at the odds and compare them to others, making sure you find the best deal for your bet. Perhaps some people would like to learn more about ATS.io and their betting odds (see them here). That should help you to find the best odds for Super Bowl Sunday! This year, make Nathan’s blue cheese dip the highlight of your viewing party.

As a cheesemonger I’ve been asked many times for my suggestions for parties, gatherings, weddings, birthdays, you name it. This time of year however, I do not wait to be asked for my educated opinion. I yell it from the mountain tops! You can’t watch the Super Bowl without eating chicken wings, and you can’t eat chicken wings without blue cheese dressing! That would be like watching the Super Bowl and skipping the commercials.

My favorite Super Bowl Blue Cheese is Rogue Creamery’s Smokey Blue. For the last 5 years, this dip has been the highlight of every ceremonial chicken wing eating event I have hosted(aka the Super Bowl). The smokiness of this particular blue cheese adds a rustic, woodsy flavor to the dip. It’s also delightful with carrots, broccoli, cauliflower, and celery (for those of you who like to nibble on the lighter side).

Smokey Blue Cheese Dressing

1/2 tsp. garlic salt
1/2 tsp. white pepper
dash black pepper
1/2 tsp. worcestershire sauce
1/4 c milk
2 tbsp. vinegar
2c mayonnaise
3/4c crumbled Rogue Creamery Smokey Blue

Directions:
Blend together dry spices then add the Worscestershire sauce. Add the milk then let sit for a few minutes, to dissolve the spices. Have the mayonnaise measured out as well as the smokey blue cheese crumbles before you add the vinegar to the milk mixture.

Add the vinegar to the milk mixture. It will start to curdle: this is normal.

Add the mayonnaise and whisk together well. When blended, add the Smokey Blue crumbles.

The longer you let the dressing refrigerate, the better the flavor will be. I suggest preparing 2 days before chow time.

Yield: 3 cups (if you need to make more, make 2 batches, DO NOT double the recipe, the flavors will not blend as well.)

Enjoy! You can thank me later.

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