Everyone will be raving about this game day menu.
Let’s face it: when it comes to game day, the real star of the show is the food. Sure, we all have our favorite teams, but no matter who’s winning on the field, your tastebuds are already celebrating with these winning dishes.
Chef Todd Leonard, of UVU Culinary Arts, shared his champion Super Bowl menu, and trust us, it’s a total touchdown!
Chef Todd’s lineup includes three crowd-pleasing recipes that are perfect for any game day gathering: stuffed mushrooms, smokey burnt ends, and chicken fritters. These mouthwatering appetizers are sure to keep your guests coming back for more, no matter what the score is.
Smokey Burnt Ends with Root Beer BBQ Sauce
Chef Todd Leonard C.E.C.
Yield: 4 pounds
INGREDIENTS
- 5-8lbs Brisket or Chuck
- 2 yellow onions – 3 cups
- ¼ cup garlic cloves – crushed
- ¼ cup shallots chopped
- 2 cups celery lg dice
- 2 cups carrots lg dice
- 2 roasted jalapenos
- 2 roasted poblano – peeled
- 1 cup brandy
- 1 cup baby rays BBQ sauce
- 1 cup tomato chili sauce
- 2 Tbsp. Dijon mustard
- 1 cup brown sugar
- 2 gallons beef stock
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. Chili powder
- ¼ cup cider vinegar
- ½ Tbsp. smoke powder
- 2 Tbsp. Salt
- 1 Tbsp. Pepper
METHOD
- Season the beef with Chef Todds Pit Seasoning and Smoke on Traeger for 1 hour.
- Transfer the beef to a hot brazing pan and sear.
- Remove from pan and add in mirepoix, garlic, shallots and chilies and sauté with some butter. Deglaze with the bourbon and reduce.
- Add remainder ingredients and bring to a simmer. Adjust flavor as needed.
- Add the beef back in and slow cook for 2.5 hours. Pull the meat out and cool for 3 hours or overnight.
- Dice the meat up into 1-inch cubes and broil in oven to crisp, remove and toss in bowl with the Root beer BBQ sauce.
- Place back in oven and caramelize under the broiler, stir twice to get nice caramelization.
- Place the caramelized burnt ends in on the plate, garnish with spicy cream, crispy onions and scallions.
- Optional: Place smoking cloche over the burnt ends and smoke with smoking gun. Take to table and pull cloche to enhance smoke experience.
Root Beer BBQ Sauce
Chef Todd Leonard C.E.C.
Yields: 2 gallons
INGREDIENTS
- ¼ cup butter
- 3 yellow onions – sm dice
- 1 ½ Tbsp. Chili flakes
- ½ Tbsp. smoke powder
- 1 ½ Tbsp. Chili powder
- ¼ cup shallots
- 3 lbs brown sugar
- 2 gallons A&W root beer
- 2 cups ketchup
- 3 Tbsp. mustard
- 1 quart beef stock
- 3 Tbsp. cider vinegar
- 2 Tbsp. salt
- 1 Tbsp. pepper
- 1 cup corn starch – slurry
- 2 cups root beer – slurry
METHOD
- In a large wide pot, add the butter and onions together with the shallots and sweat until caramelized.
- Add in the seasoning and sugar and bring together to syrup.
- Add in the root beer, ketchup, mustard and beef stock and bring to a simmer, reduce for 40 minutes.
- Taste and add salt and pepper and cider vinegar. Thicken with root beer and cornstarch slurry mix.
Corn Fritters
Recipe By Chef Todd Leonard CEC
Yields: 12 fritters
Preparation Time: 15 minutes
INGREDIENTS
- ½ cup roasted corn
- 1 cup flour
- 2 Tablespoons melted butter
- 1 teaspoon baking powder
- 1 cup whole milk
- ½ Tablespoon Pit seasoning
- Optional: 1 cup chicken or bacon bits
METHOD
- Heat fryer to 325 degrees.
- Place corn and all dry ingredients in a bowl and mix in well.
- Add milk and melted butter and stir just until combined.
- Scoop 1.5-2 tablespoons at a time into the fryer. Fry until golden brown and cooked through. Great with spicy aioli dipping sauce.
Stuffed Mushrooms
Recipe By: Chef Todd Leonard CEC
Yield: 24 mushrooms
INGREDIENTS
- 24 medium button mushrooms, peeled and stemmed
- 2 cups ground spicy sausage (or other proteins like lamb)
- 1 ½ cups cream cheese
- 2 tablespoons minced shallots
- 2 tablespoons chopped basil, thyme, and parsley (equal parts)
- 2 teaspoons minced garlic
- Salt and pepper, to taste
- Cayenne pepper or hot sauce, to taste (optional for heat)
- ¼ cup bread crumbs
METHOD
- Brown the sausage (or your chosen protein) until well browned.
- Add the minced shallots and garlic, and sauté until translucent. Allow the mixture to cool.
- Stir in the chopped herbs and cream cheese until well blended.
- Season with salt and pepper to taste. If desired, add cayenne pepper or hot sauce for extra heat.
- Gently fold in the bread crumbs.
- Let the mixture cool for about 20 minutes.
- Roll the mixture into small balls, fitting them inside the mushroom caps.
- Place the stuffed mushrooms on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until the mushrooms soften.
Chef Todd teaches classes at the UVU Culinary Arts Institute. Find more information on Instagram, @uvu.cai, or at uvu.edu/culinary. Get the “J’adore” cookbook here.
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