The Super Bowl is less than 24 hours away, and that means it's time to start preparing to feed guests. Pizza and wings are gameday staples, but if you want to mix things up, you have other options. KCRA 3 was joined by Sonya Keister on Friday morning to share multiple recipes from her book "Chef's Table: Concepts and Recipes for Gathering." She brought homemade kielbasa puff pastries and corned beef sandwiches to the station. Here's the recipe for the sandwiches: Makes 6 full-size or 12 appetizer-size sandwichesINGREDIENTSSecret sauce:3/4 cup mayonnaise2 tablespoons sour cream2 tablespoons ketchup2 teaspoons Worcestershire sauce1/4 teaspoon smoked paprika1½ teaspoons Calabrian chili pepper paste1 tablespoon creamy horseradish ·1/2 teaspoon salt or to tasteCorned beef sandwiches:6 full-size pretzel bunsDijon mustard1½ pounds corned beef, thinly sliced1 pound Swiss cheeseOlive oil6 eggs1/2 cup Parmesan cheeseSalt, pepperSauerkraut to tasteDIRECTIONSIn a medium bowl, combine the mayonnaise, sour cream, ketchup, Worcestershire sauce, smoked paprika, Calabrian chile pepper paste, horseradish and salt to taste, whisking until smooth. Set aside.Slather each pretzel bun with a little Dijon mustard on one side and secret sauce on the other. Place on baking sheet.Top the bottom half of each pretzel roll with several slices of corned beef and top with Swiss cheese. Place another slice of Swiss cheese on the other half of the pretzel bun. Broil sandwiches — open face — until the cheese is melted on both halves, watching closely to make sure you don’t overdo it.Working in batches, heat olive oil in a nonstick skillet and cook 1 egg per sandwich until set, but still a little runny in the middle. Sprinkle with Parmesan, season with salt and pepper, then transfer each egg to a sandwich. Finish with sauerkraut, more secret sauce and the bun top. Serve as is or slice in half for smaller portionsFor the pastry recipe, watch the video player above this story. Keister's book of recipes can be purchased here.KCRA 3 was also joined by Chef Nina Curtis who shared some plant based options for your game day party.“You can satisfy your cravings in a guilt-free way,” Curtis said. Game Day Plant-Based Queso Dip By Chef Nina CurtisIngredients:• 1 cup raw cashews, soaked and drained• 1 1/2 cups water, more as necessary• 1 medium yellow onion, chopped• 1/4 cup chickpea flour• 1/4 cup nutritional yeast• 3 cloves garlic, minced• 2 tablespoons avocado oil• 1 tablespoon rinsed oil-packed sun-dried tomatoes• 2 teaspoons hot sauce (your favorite)• 2 teaspoons apple cider vinegar• 1 teaspoon salt• 1/2 teaspoon smoked paprika• 1/2 teaspoon ground chipotle powder• 1/2 teaspoon ground cumin• 1/2 teaspoon garlic powder• 1/2 teaspoon onion powder• ¼ teaspoon turmericMethod:• In a skillet, heat avocado oil over medium heat. Add chopped onion and a pinch of salt, cooking until tender and translucent (about 5 minutes).• Add garlic, smoked paprika, chili powder, cumin, garlic powder, onion powder, turmeric and salt. Stir well and cook for an additional 1-2 minutes.• Pour in 1 cup of water, stir, sprinkle in the chickpea flour. Whisk until creamy, then transfer to a blender.• Add soaked and drained cashews to the blender. Blend until smooth and creamy. Add in the remaining 1/2 cup of water if you’d like the Queso to be a bit thinner.• Add in nutritional yeast, sun-dried tomatoes, hot sauce, and apple cider vinegar. Blend until the mixture is well combined and smooth.• Taste and adjust flavor as needed.• If serving immediately, heat the Queso in a saucepan until hot but not boiling. Transfer to a serving bowl and garnish with your favorite toppings such as chilies, scallions, or black olives.• Serve with veggies and tortilla chips for a delightful snack.• Store any cooled leftover queso in a covered glass jar in the refrigerator for up to 5 days.Voila! Dive into this plant-based Queso dip, perfect for entertaining or simply satisfying your savory cravings in a healthier way.
The Super Bowl is less than 24 hours away, and that means it's time to start preparing to feed guests.
Pizza and wings are gameday staples, but if you want to mix things up, you have other options.
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KCRA 3 was joined by Sonya Keister on Friday morning to share multiple recipes from her book "Chef's Table: Concepts and Recipes for Gathering."
She brought homemade kielbasa puff pastries and corned beef sandwiches to the station.
Here's the recipe for the sandwiches:
Makes 6 full-size or 12 appetizer-size sandwiches
INGREDIENTS
Secret sauce:
3/4 cup mayonnaise
2 tablespoons sour cream
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1/4 teaspoon smoked paprika
1½ teaspoons Calabrian chili pepper paste
1 tablespoon creamy horseradish ·
1/2 teaspoon salt or to taste
Corned beef sandwiches:
6 full-size pretzel buns
Dijon mustard
1½ pounds corned beef, thinly sliced
1 pound Swiss cheese
Olive oil
6 eggs
1/2 cup Parmesan cheese
Salt, pepper
Sauerkraut to taste
DIRECTIONS
In a medium bowl, combine the mayonnaise, sour cream, ketchup, Worcestershire sauce, smoked paprika, Calabrian chile pepper paste, horseradish and salt to taste, whisking until smooth. Set aside.
Slather each pretzel bun with a little Dijon mustard on one side and secret sauce on the other. Place on baking sheet.
Top the bottom half of each pretzel roll with several slices of corned beef and top with Swiss cheese. Place another slice of Swiss cheese on the other half of the pretzel bun. Broil sandwiches — open face — until the cheese is melted on both halves, watching closely to make sure you don’t overdo it.
Working in batches, heat olive oil in a nonstick skillet and cook 1 egg per sandwich until set, but still a little runny in the middle. Sprinkle with Parmesan, season with salt and pepper, then transfer each egg to a sandwich. Finish with sauerkraut, more secret sauce and the bun top. Serve as is or slice in half for smaller portions
For the pastry recipe, watch the video player above this story.
Keister's book of recipes can be purchased here.
KCRA 3 was also joined by Chef Nina Curtis who shared some plant based options for your game day party.
“You can satisfy your cravings in a guilt-free way,” Curtis said.
Game Day Plant-Based Queso Dip
By Chef Nina Curtis
Ingredients:
• 1 cup raw cashews, soaked and drained
• 1 1/2 cups water, more as necessary
• 1 medium yellow onion, chopped
• 1/4 cup chickpea flour
• 1/4 cup nutritional yeast
• 3 cloves garlic, minced
• 2 tablespoons avocado oil
• 1 tablespoon rinsed oil-packed sun-dried tomatoes
• 2 teaspoons hot sauce (your favorite)
• 2 teaspoons apple cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground chipotle powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• ¼ teaspoon turmeric
Method:
• In a skillet, heat avocado oil over medium heat. Add chopped onion and a pinch of salt,
cooking until tender and translucent (about 5 minutes).
• Add garlic, smoked paprika, chili powder, cumin, garlic powder, onion powder, turmeric
and salt. Stir well and cook for an additional 1-2 minutes.
• Pour in 1 cup of water, stir, sprinkle in the chickpea flour. Whisk until creamy, then
transfer to a blender.
• Add soaked and drained cashews to the blender. Blend until smooth and creamy. Add in the remaining 1/2 cup of water if you’d like the Queso to be a bit thinner.
• Add in nutritional yeast, sun-dried tomatoes, hot sauce, and apple cider vinegar. Blend
until the mixture is well combined and smooth.
• Taste and adjust flavor as needed.
• If serving immediately, heat the Queso in a saucepan until hot but not boiling. Transfer
to a serving bowl and garnish with your favorite toppings such as chilies, scallions, or
black olives.
• Serve with veggies and tortilla chips for a delightful snack.
• Store any cooled leftover queso in a covered glass jar in the refrigerator for up to 5 days.
Voila! Dive into this plant-based Queso dip, perfect for entertaining or simply satisfying your savory cravings in a healthier way.
