Everybody wants in on the Super Bowl recipes

STAFF AND WIRE REPORTS

The brewers at Samuel Adams make 21 different styles of beer. A couple of them have made it into recipes from chef David Burke of New York’s davidburke & donatella. They were designed with football viewing in mind. Burke’s recipes are easy to prepare and give people food that’s apart from standard “football fare.”

And when we have big games, we like to do something special.

Burke has provided small-plate recipes for his signature Cheese “Burker” Sliders made with Samuel Adams Brown Ale and two dumpling recipes as well as other favorites.

Meanwhile, Ohio’s Smith Dairy has some zesty takes on winter meals, which can be adapted for heartier appetites for Super Bowl gatherings.

CHEESE “BURKER” SLIDERS

12 slices American cheese

6 English muffins

12 ounces ground beef

1 bottle Samuel Adams Brown Ale

Sliced pickles

6 tomato skewers

Cut cheese in 1 inch-by-1 inch pieces and put aside.

Slice English muffins in half. Scoop out half of the bread on the bottom portion. Fill with two ounces of ground beef that has been tossed with Samuel Adams Brown Ale. Place on sheet pan upside down (on meat side) to brown meat for 3 minutes in a 350-degree oven. Remove from oven and top meat with cheese and thinly sliced pickles and top of English muffin. Heat in oven for 5 minutes at 350 degrees. Remove from heat and skewer with tomato. Serve immediately.

Makes 6 mini-sliders.

SHRIMP, SHIITAKE & GINGER DUMPLINGS

1 pound shrimp, peeled, deveined and tails removed

1 small knob of ginger, grated

8 ounces softened butter

6 shiitake mushroom caps, finely diced

1 bunch chives

1 teaspoon Tabasco

1⁄2 bottle Samuel Adams Brown Ale

Zest of 3 lemons

1 tablespoon kosher salt

1 tablespoon ground black pepper

20 square wonton wrappers

20 (4-inch) bamboo skewers

Egg wash

1 disposable pastry bag

Puree shrimp with butter until you have a smooth mousse. Fold in remaining eight ingredients. Put mousse in disposable pastry bag.

Lay wonton skins on table and egg-wash the edges. Fill center of each wonton with 1-1⁄2 ounces of mousse. Skewer the centers and fold corners of wonton wrapper around the neck of the skewer. Boil for five minutes and serve.

CHICKEN & JACK CHEESE DUMPLINGS

1 pound ground chicken thigh, skinless

2 eggs

1 cup barbecue sauce

1⁄2 bottle Samuel Adams Black Lager

1 tablespoon chili powder

1 teaspoon toasted ground cumin

1 teaspoon toasted ground coriander

1 bunch chives minced

6 ounces pepper Jack cheese, diced small

1 tablespoon kosher salt

1 tablespoon ground black pepper

20 square wonton wrappers

20 (4-inch) bamboo skewers

Egg wash

1 disposable pastry bag

Puree ground chicken along with eggs until smooth. Fold in the remaining nine ingredients. Put chicken mousse in disposable pastry bag.

Lay wonton skins on table and egg-wash the edges. Fill center of each wonton with 1-1⁄2 ounces of mousse. Skewer the centers and fold corners of wonton wrapper around the neck of the skewer. Boil for five minutes and serve.

CHICKEN CHERRY WHEAT CHILI

4 pounds ground chicken

2 tablespoons of canola oil

1 medium red pepper, diced

1 medium yellow pepper, diced

1 Spanish onion, diced

1 cup roasted yellow pepper puree

1 bottle Samuel Adams Cherry Wheat

1⁄3 quart heavy cream

1 tablespoon chili powder

1 tablespoon paprika

11⁄2 teaspoons ground cumin

11⁄2 teaspoons toasted ground coriander

1 teaspoon cayenne

2 teaspoons salt

2 cups sauteed mushrooms

Cook the chicken in a sautee pan with the canola oil until golden brown and cooked through. In same saute pan, add peppers and onions with the spices. Bloom the spices. Add Samuel Adams Cherry Wheat, yellow pepper puree and cream and bring to a simmer. Add in sauteed mushrooms and stir well. Serve in soup bowls and top with shredded cheddar cheese.

Serves 8.

ZESTY BAKED MACARONI AND CHEESE WITH BROCCOLI FLORETS

1 pound elbow macaroni (or pasta of your choice)

2 (16-ounce) containers (32 ounces total) Zesty American Onion Dip

1 (24-ounce) container small curd low fat cottage cheese

3 eggs

1 pound frozen broccoli florets, uncooked

1 pound cheddar cheese, shredded (4 cups)

2 teaspoons crushed red pepper flakes, or to taste

2 tablespoons butter

1 cup plain breadcrumbs; panko breadcrumbs (found in most grocery stores or your local Asian food market) may be substituted or combined with plain breadcrumbs for a crunchier topping

Preheat oven to 350 degrees. Butter and set aside one 9 x 12 baking dish or two 8inch square pans. Cook pasta according to package directions until just tender, being careful not to overcook, and drain.

In large bowl, mix together onion dip, cottage cheese, eggs, cheddar cheese, crushed red pepper, and frozen broccoli florets. Mix in drained pasta. Pour into baking dish or divide between two square pans. Set aside. Melt butter and toss with breadcrumbs. Sprinkle breadcrumb mixture on top of casserole and gently pat down.*

Bake uncovered until the topping is golden and the mixture is bubbly, 50 to 60 minutes.

*Note: After sprinkling breadcrumbs mixture over pasta, casserole can be wrapped tightly in plastic freezer wrap and frozen for up to one month. To bake: thaw casserole in refrigerator and bake in 350-degree oven until hot throughout, 60 to 70 minutes.

Variations: add more vegetables or 1 cup diced ham

Makes 12 servings

ZESTY AMERICAN CHICKEN

4 (5- to 6-ounce) boneless skinless chicken breasts

1 cup plain breadcrumbs; panko breadcrumbs (found in most grocery stores or your local Asian food market) may be substituted or combined with plain breadcrumbs for a crunchier topping

2 tablespoons canola oil

1 quarter cup butter

Marinade:

1 (16-ounce) container Zesty American Onion Dip (about 2 cups)

1 tablespoon Worcestershire sauce

1 teaspoon paprika

1 teaspoon pepper

1 teaspoon garlic powder

2 tablespoons lemon juice

Marinate:

Combine all marinade ingredients in a shallow dish or heavy-duty re-sealable plastic bag; mix well. Add chicken, cover dish or seal bag, and refrigerate overnight, 12 to 18 hours.

Cook:

An hour before serving, preheat oven to 350 degrees. Remove chicken from dish or plastic bag, set aside, and discard any remaining marinade.

Melt butter with canola oil and pour into a 9 x 13 pan, coating the entire bottom of the pan. Spread bread crumbs on a plate. Roll each chicken breast in bread crumbs to coat and place in prepared pan.

Bake for 15 minutes. Remove from oven, lightly drizzle the chicken with butter-canola mixture from the bottom of the pan, and return to oven for another 30 minutes or until chicken is cooked through.

Makes 4 servings

Source: Smith Dairy