Short Unique Super Bowl Snacks

Chef John McLean shows you how Levy Restaurants make their delicious Super Bowl snacks:

• Steak and Blue Cheese Mac Cocktail by Levy Restaurants
(Serves 8 – 10 people)

Steak ingredients:
2 sirloin steaks — 14 to 16 ounce center cut
Salt – Kosher to taste
Black Pepper – fresh ground to taste

Blue Cheese Macaroni ingredients:
Heavy cream — 3 cups
Butter — 2 tablespoons
Garlic — 1 teaspoon
Maytag Blue cheese, crumbled — ¾ lbs
Gemelli pasta — 1 pound
Kosher salt — to taste
Black pepper — to taste
Parsley, chopped — 2 tablespoons

In a large sauce pot melt the butter and add the garlic.
Briefly cook the garlic then add the cream.
Simmer for 30 minutes
Add blue cheese to hot cream mixture.
Whisk to combine.
Season with salt and pepper.
Keep warm until ready to use.
Cook pasta in boiling water that has been seasoned with salt.
Cook until al dente (just tender).
Toss the pasta with the sauce and serve immediately.

Chefs notes:
A great fun way to present this is to serve this dish in individual martini glasses. Simply prepare everything as noted above and spoon the blue cheese macaroni into a martini glass and then top with the sliced steak.

• Ham and Cheese Panini by Levy Restaurants

Sourdough bread — 12 slices
Prosciutto Ham, sliced paper thin — ½ lbs
Provolone cheese — 12 slices
Herb mayonnaise (recipe below) — 6 tablespoons
Olive Oil, 100% — ½ cup

Herb mayonnaise ingredients:
Fresh rosemary, chopped — 1 tablespoon
Fresh thyme — 1 tablespoon
Extra virgin olive oil — 1 tablespoon
Garlic, minced — 1 clove
Kosher salt — ½ tablespoon
Mayonnaise — ½ cup

Mayonnaise preparation:
Chop herbs and garlic and mix all ingredients together.

Panini preparation:
Assemble the prosciutto panini in the order of ingredients.
Brush olive oil on the outside of each sandwich.
Cook the panini sandwiches on a griddle. Press panini sandwiches down while cooking.
When panini sandwiches are browned and crisp on both sides, take off the griddle and cut in half.

• Warm Chorizo and Cheddar Cheese Fondue by Levy Restaurants

2 cups Half and Half Cream
2 teaspoons Tabasco Sauce
½ lbs Chorizo Sausage
½ lbs Diced Spanish Onions
3 cups Mild Cheddar Cheese, shredded
¼ cup Flour
Tortilla Chips
Flat Breads

To prepare the fondue combine cheese with the flour in a large bowl. Toss the cheese and flour to coat.
In a heavy bottom sauce pan cook the chorizo and onions until the onions are soft and the chorizo is cooked. Add the half and half cream and bring to a simmer, add Tabasco Sauce. Whisk together.
Add the cheddar cheese and flour mixture into the warm cream and gradually whisk until the cheese is just melted and the fondue is smooth. Remove from direct heat immediately.
Pour the Chorizo and Cheddar Cheese Fondue into a crock or fondue pot for service.

Chef’s notes:
This fondue taste great with flat breads and chips.

• Crab and Corn Dip by Levy Restaurants

One 4-ounce package cream cheese, softened
1/2 cup mayonnaise
1/4 cup chopped green onion
2 tablespoons fresh basil
2 tablespoons of chopped parsley
2 ears of corn — cut off the cob or 2 cups of corn kernels
1 tablespoon fresh lemon juice
1/2 teaspoon hot pepper sauce
1/2 teaspoon Old Bay seasoning or other seasoned salt
Fresh or canned lump crabmeat, drained

Preheat the oven to 350°F.
Place all the ingredients except the crab in a medium bowl and blend together with a spatula. Stir in the crab. Turn the dip into a 1-quart casserole and bake, uncovered, for 30 minutes, or until heated through.
Serve with tortillas chips or slices of baguette

• Lobster Nachos by Levy Restaurants

Tortilla Chips — 1 bag
Lobster Meat — 1 lb
Pepper Jack Cheese Sauce — ½ lb
Green Onions, chopped — 2 each
Cilantro, rough chopped — 8 sprigs
Pico de gallo (recipe below) — ¼ cup
Guajillo Salsa (recipe below) — ½ cup
Lime Crema (recipe below) — ½ cup

Lobster Nacho preparation:
Lay out the corn tortillas on an oven proof dish and spread the lobster and pepper jack cheese sauce over the top and warm in a 325 degree oven for 8 minutes.
Top the nachos with drizzles of guajillo salsa, lima crema and pico de gallo.
Garnish with green onions and cilantro sprigs.

Pepper Jack Cheese Sauce ingredients:
Pepper Jack Cheese, grated — 3 cups
Half and half cream — 2 cups
Flour — ¼ cup

Pepper Jack Cheese Sauce preparation:
Grate the cheese and toss together with the flour.
Warm the cream in a sauce pan and add the cheese. Stir to melt.
Remove from the heat and hold warm.

Pico de Gallo ingredients:
Diced Roma tomatoes — ½ cup
Diced red onions — ¼ cup
Cilantro, washed and chopped — 2 tablespoons
Lime juice, fresh squeezed — 1 tablespoon
Jalapenos, seeded and minced — 2 teaspoons
Salt and pepper — to taste

Pico de Gallo preparation:
Mix the ingredients together and taste for seasoning.

Guajillo Ancho Sauce ingredients:
Fresh tomatoes — 1 cup
Tomato juice — 1 cup
Garlic — 1 clove
Guajillo peppers — 1 each
Ancho peppers — 1 each
Cilantro — 4 sprigs
Shallots — 1 each
Olive oil — 1 tablespoon
Kosher salt — to taste
Black pepper — to taste

Guajillo Ancho Sauce preparation:
Soak the ancho and the guajillo peppers in warm water for about 10 minutes or until tender.
Combine all the ingredients in a blender and pulse until just smooth.
Blend the mix until smooth.
Put aside until ready to serve.

Lime Crema ingredients:
Sour cream — 1 cup
Lime juice — 1.5 tablespoons
Salt — to taste
Black pepper — to taste

Lime Crema preparation:
In a mixing combine the four ingredients and whisk.
Taste for seasoning and put aside until ready to serve.

Chef’s notes:
Whole live lobsters are best for the flavor of this dish. Simply boil the lobsters in water for 10-12 minutes. Cool and shell.

• Mini Buffalo Chicken Sandwiches by Levy Restaurants

Chicken Breast, cooked and pulled — 3 lbs
Buffalo hot sauce (recipe below) — 1 .5 cups
Celery Blue Cheese Slaw (recipe below) — 2 cups
Mini rolls — 24

Prepare the Celery Blue Cheese Slaw and place in the refrigerator until ready to assemble sandwiches.
Toss the pulled chicken in the Buffalo hot sauce and warm in a heavy bottom sauce pan.
Toast the mini rolls and assemble the sandwiches by spooning the chicken on the bun.
Top with the celery blue cheese slaw and serve.

Celery Blue Cheese Slaw ingredients:
Green cabbage, shredded — 2 cups
Carrots, shredded — 1 cup
Celery, shaved — 1 cup
Spanish onions, diced — ½ cup
Parsley, chopped fine and washed — ¼ cup
Kosher salt — 1 teaspoon
Ground black pepper — ½ teaspoon
Blue Cheese dressing (recipe below) — 1 cup

Celery Blue Cheese Slaw preparation:
Combine all ingredients and mix well.
Refrigerate until ready to serve.

Blue Cheese Dressing ingredients:
Mayonnaise — ½ cup
Sour cream — ½ cup
Crumbled blue cheese — ½ cup
Apple Cider Vinegar — ¼ cup
Salt — 1 teaspoon
Pepper — ½ teaspoon

Blue Cheese Dressing preparation:
Mix the ingredients together and refrigerate until ready to use.

Hot Wing Sauce ingredients:
Frank’s red hot sauce — 2 cups
Distilled white vinegar — ¼ cup
Honey — 1 tablespoon
Butter — 4 tablespoons

Hot Wing Sauce preparation:
Mix all ingredients together in a sauce pan and whisk until well combined.
Bring to simmer. Remove from the heat.

• Sweet Chili Shrimp by Levy Restaurants

Shrimp, jumbo, peeled — 24 shrimp
Lemongrass stalks, peeled & minced — 1 stalk
Basil — ¼ cup
Cilantro, minced — ¼ cup
Coriander, ground — 2 teaspoons
Ginger, peeled and minced — 3 tablespoons
Lime juice, fresh — 4 tablespoons
Green onion, minced — 2 tablespoons
Canola oil — 2 tablespoons
Jalapeno Pepper, seeded and minced — 2 teaspoons
Garlic, minced — 2 tablespoons

Shrimp preparation:
Combine all ingredients together. Let shrimp marinate for 1 hour.
Grill the shrimp until just cooked. Arrange on a platter with Sweet Chili Sauce in a bowl.

Sweet Chili Sauce ingredients:
Asian sweet chili sauce — 1 cup
Soy sauce — 1 tablespoon
Cilantro — 2 tablespoons
Ginger, peeled and minced — 2 teaspoons
Rice wine vinegar — 1 tablespoon

Sweet Chili Sauce preparation:
Measure all the ingredients together in a bowl and whisk.
Pour into a serving bowl.