It’s that time of the year. Superbowl Sunday will most certainly look different for all of us, as we are all still social distancing and staying safely away from crowds. But, that doesn’t mean you can’t still celebrate with a fun Superbowl spread the family will love.
Today, in the course of two blog posts, I’ll share several recipes to up your game. All of them spiced up with a delicious kick of Lusty Monk Mustard, a great local North Carolina mustard crafted in Asheville NC.
But first, I must intercept the food-centric spin of this Superbowl post and share the annual appearance of my one and only football shot. It was taken years ago in Charlotte’s Bank of America Stadium. And yes, that’s a real Panther’s practice jersey, pads and helmet – personally, I think the pink tennis shoes make the uniform.
Now that we’ve all had a little chuckle and a smile, lets move on to talk about food.
Football Party Fare
Superbowl party food should be easy, so hand held sandwiches and savory wraps are always a good way to go. Sides like chips and onion rings are popular favorites but wouldn’t a delicious mustardy dip make them all the more fun? And what if you want something a little heartier?
In this accompanying post, You’ll find my favorite recipe for homemade onion rings with a mustard dipping sauce, and a great butter poached veggie recipe that will one up the flavor profile of any raw vegetable platter and help you score big on Sunday.
The good news is, you can get everything you need for each recipe at local area Saturday morning farmers markets.
Superbowl Surprise Sandwiches on Charlotte Today
On Friday Morning Feb 5, 2020, I had the pleasure to share this recipe with foodie friend and show co-host of WCNC’s Charlotte Today, Beth Troutman. Even though its a video recipe via a Zoom format, we still had a tons fun taping the segment, and I think you’ll enjoy watching it too!
IN Case You Missed It, you know I have you covered. Here is the video and the printed recipe follows. Enjoy and stay tuned for more, to post first thing on Saturday morning, just in time to go and shop for ingredients at your local farmers markets.
Superbowl Suprise Sandwiches
This recipe first came to me in high school. Back then, we called “Beef and Beer Sandwiches” and made it with minute steaks and onions. The recipe became a fast favorite of friends and family. Since those days, I’ve swapped proteins and veggies around in the filling and made it all the more local with a host of different marinades and sauces. But the super simple technique is one you’ll want to keep in your recipe files.
Today I share a North Carolina pork-filled version of this pastry hand held “sandwich” as a great way to celebrate this day of football. If you are feeling crafty and creative, you can even shape them pork filled bundles of dough like little footballs. Get the kids in on the prepwork, they’ll love working with the dough and will enjoy the fact that helped put your Superbowl spread all together.
Pass the Pigskin with Heidi’s Pork in Pastry
For the Stuffing:
1 cup diced local Urban Gourmet Farm Mushrooms ( available in the Charlotte area at the Matthews Community Farmers Market or the South End Market at Atherton)
3 diced green onions
1/2 cup chicken or beef broth
1/4 cup heavy cream
4 cups local baby spinach leaves ( the ones I used in the video came from HoneyTree Farm at the Charlotte Regional Farmers Market)
Salt and pepper
4 local pork chopped, chopped into cubes ( I used bone in pork chops from Windy Hill Farm, available at the SouthEnd Market at Atherton, the Charlotte Regional Farmers Market or at select locations of Pasta & Provisions)
1/4 cup your favorite Lusty Monk Mustard
1 bottle of your favorite beer, alcoholic or non-alcoholic ginger beer ( I like using Shanti Elixirs Ginger or Pineapple Turmeric Jun. You’ll remember, that I first told you about this wonderful local beverage from Asheville, NC here.)
1 tin of organic crescent roll dough
2 cups sour cream ( or I also love using Uno Alla Volta’s yogurt-style cheese, available at the Matthews Community Farmers Market)
3 Tbsp. Lusty Monk Temptation Mustard
Here’s what to do:
Season pork with salt and pepper and then marinate in a mix of mustard and beer.
Saute mushrooms and onions until transparent. Add broth; bring to a boil and reduce until almost dry. Pour in the heavy cream and reduce until thick. Add spinach and let the leaves wilt into the mix. Blend well. Season with salt and pepper. Cool completely.
Roll out the crescent roll dough, pinching the seams shut to make 4 dough rectangles from one package. Top each with a quarter of the chopped pork, then with the mushroom and spinach topping. Brush an egg white wash around the edges of the dough and top each with another pastry rectangle. Poke a design in the top of the crust with a knife to allow for air holes. Place the finished packets on a parchment lined baking sheet and Bake for 15-20 minutes until pastry is puffed and golden brown.
While the sandwiches are baking, combine sour cream and honey mustard to make the sauce.. Spoon over pastry baked pork packages or dip the sandwiches in the sauce and enjoy!
Stay Tuned for More…
Don’t forget to subscribe to HeidiBillottoFood.com as prompted on the home page or come back to watch the video and get the second post of Superbowl recipes. Let me know if you have any questions and be sure to follow me on all the social media channels as well. For more fun mustardy recipes and videos, be sure to follow my friends at Lusty Monk Mustard, too! Be sure to #TellThemHeidiSentYou