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These pulled pork and biscuit sandwiches are easy to pull together.
(Cathy Miller)
GARDEN PLATE — Jersey's got game. The Super Bowl, that is. The mother of all football games will be held right here in big, shiny, new MetLife Stadium. Whether you're tailgating with your pals or having a crowd at home, these recipes for Super Bowl snacks are sure to please your gridiron taste buds. Just like everything else about our great Garden State, this menu has a bit of spice to it, so make sure you have a cold one nearby — be it beer or apple cider.
Pulled Pork and Biscuits
(Serves 12)
Pulled pork shoulder is just about the easiest and heartiest thing on this menu. Throw everything together in a slow cooker the day before the big game, or go old-school and use your range. After about a good 5 to 6 hours, you’re ready to rock and roll. If you’re feeling lazy, no one will alert the culinary police should you decide to use premade biscuits.
FOR THE PORK
1 5-pound pork shoulder
20 ounces ketchup
2 onions, peeled and minced
3 garlic cloves, peeled and minced
4 tablespoons honey
½ cup dark brown sugar
5 splashes Worcestershire sauce
4 tablespoons Dijon mustard
1. Combine all of the ingredients in your slow cooker or a Dutch oven set over the lowest heat possible.
2. Simmer until fork-tender — the meat should be falling apart — about 5 hours or so.
3. Serve on biscuits.
FOR THE BISCUITS
2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
¼ teaspoon salt
8 tablespoons butter, ice cold
½ cup, plus 2 tablespoons, buttermilk, well shaken
1. Preheat oven to 350 degrees.
2. In a large bowl, combine all of the dry ingredients.
3. Using a cheese grater, grate ice-cold butter into dry ingredients.
4. Using your fingertips, work butter in until it resembles coarse sand.
5. Add buttermilk and stir until combined.
6. Drop onto greased cookie sheets in 2-inch blobs.
7. Bake 20 to 25 minutes until just golden on the bottom.
8. Allow to cool before cutting open for sandwiches.
Pigs In a Blanket
(Serves 8)
There’s something about pigs in a blanket that adults can’t resist. I have never been to a party — kid, adult or mixed crowd — at which a tray of pigs in a blanket didn’t instantly disappear. This recipe gussies things up a bit to add some warmth to the cold weather.
2 sheets puff pastry, defrosted and refrigerated
2 cups sauerkraut, drained and squeezed dry
8 links of your favorite bratwurst, browned or grilled
FOR DIPPING SAUCE
1 cup Dijon mustard
½ cup honey
1 shallot, peeled and minced
1 teaspoon sesame oil
1. Preheat oven to 425 degrees.
2. Divide puff pastry dough into four sections on each sheet, for a total of 8 pieces.
3. Take 1/4 cup sauerkraut and place on one section of puff pastry. Top with a link of bratwurst.
4. Roll dough up around sauerkraut and bratwurst to encase completely, pinching edges to seal. Repeat with remaining puff pastry, bratwurst and sauerkraut.
5. Place 2 inches apart on a baking sheet that has been lined with parchment paper or aluminum foil.
6. Bake 5 minutes, then lower oven temperature to 375 degrees.
7. Continue to bake until puffed and golden brown, about 20 minutes.
8. Allow to cool about 5 minutes and slice in four.
9. Combine all of the ingredients for the dip and serve on the side.
Thai Pork Lettuce Wraps
(Serves 12)
This provides the best of both worlds — Asian flavors and no carbs.
1 pound ground pork
2 teaspoons canola oil
1 onion, peeled and minced
1 garlic clove, peeled and minced
1 shoot of lemon grass, bruised
1 box shredded broccoli-style coleslaw (usually labeled "broco slaw")
½ cup hoisin sauce
4 tablespoons soy sauce
4 leaves fresh basil, washed, dried and torn
1 container bean sprouts
1 bunch scallions, tops and bottoms trimmed, sliced thin
1 cup cashews (optional)
1 bunch cilantro, trimmed and chopped
2 limes, cut into fours
3 heads Boston lettuce, leaves washed and dried and core removed (the larger the leaves, the better)
1. In a large skillet, sauté the pork in the canola oil.
2. Before it browns, add the onion, garlic and lemon grass (about 4 minutes into cooking time).
3. Continue to sauté until opaque (about 3 minutes).
4. Add remaining ingredients, except limes and lettuce.
5. Sauté another 3 minutes.
6. Remove from heat and serve in lettuce leaves with limes as garnish.
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