The Best Superbowl Recipes For Meat Lovers

!±8± The Best Superbowl Recipes For Meat Lovers

There are two great reasons to have a Superbowl party and they are the game itself and the food that goes with it. Superbowl party recipes traditionally tend to be meat-based and there is plenty of choice when it comes to the best Superbowl recipes to serve.

Chicken wings, mini hamburgers, meat-feast pizza squares, ham and cheese appetizers, chili con carne and fried chicken drumsticks are all popular Superbowl party food but what else could you make if you wanted to make something a bit different?

Ultra Meaty Superbowl Snacks

Superbowl Sunday is not a day to hold back. If you fancy sticky spareribs or honeyed chicken wings or a deep dish pepperoni pizza, it is the perfect time to treat your taste buds and your guests will be excited as soon as they set foot in the house and smell those wonderful aromas coming from the kitchen.

Nearly any meat can be used to make delicious Superbowl recipes. If you like lamb, what about making lamb burgers with fresh mint or lamb kabobs? If you fancy making a few different chicken appetizers, you can make spicy chicken wings, fried chicken dippers with a sauce, or even serve mugs of chicken stew to your hungry guests.

Pork is another nice meat to use for Superbowl recipes, whether you make bacon-wrapped dates, sweet Korean ribs or another pork appetizer recipe.

Recipe for Spanish Pork Rolls

This delicious snack recipe is from Andalusia in Spain. Pork loin chops are combined with prosciutto, eggs, breadcrumbs and spices for a really flavorful hot appetizer recipe. These quick easy appetizers are perfect for a Superbowl party. The pork loin chops should weigh about three ounces each.

What you will need:

6 1/2 inch thick boneless pork loin chops 2 minced cloves garlic 2 tablespoons minced fresh parsley 2 eggs 2 teaspoons milk 1 cup dried breadcrumbs 6 thin slices prosciutto or Serrano ham Olive oil, for frying
How to make it:

Combine the garlic with the parsley in a little dish. Put the pork between a pair of waxed paper sheets and pound it to 1/4 inch thick using a mallet. Trim each cutlet to make a 3 x 5 inch piece.

Top each piece of pork with a slice of prosciutto or Serrano ham, then sprinkle the garlic and parsley mixture over the top. Roll the cutlets up, starting at the short end. Secure them with toothpicks.

Lightly beat the eggs with the milk, and then dip each cutlet into this mixture. Coat the cutlets in the breadcrumbs. Add an inch of olive oil to a skillet and heat it to 375 degrees F. Fry the pork rolls until they are cooked through and golden brown. This will take about 12 minutes. Drain them on paper towels, then cut 3/4 inch wide slices crosswise and serve warm.

The Best Superbowl Recipes For Meat Lovers

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Feed the Family for beneath $15 - Continental Chicken Drumsticks

!±8± Feed the Family for beneath - Continental Chicken Drumsticks

The safest way to de-frost chicken is slowly in the fridge overnight.

Feed the Family for beneath - Continental Chicken Drumsticks

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Pollo Al Ajillo - How to Cook the Classic Spanish Garlic Chicken

!±8± Pollo Al Ajillo - How to Cook the Classic Spanish Garlic Chicken

You could say that Pollo al Ajillo is the real national dish of Spain, and after Paella it's certainly the best known. The problem that we have often found is, that the skin has been allowed to become limp and pimply - "flojo" in Spanish.

One of the secrets is to keep the skin crispy and only add the sauce at the last moment, just before you serve it.

The combination of - tender young Chicken, fresh garlic, lemon juice, parsley and dry sherry is absolutely heavenly to look at, smell and then finally eat.

Just follow the easy, step-by-step instructions below, for perfect results every time.

This is what you will need:

Ingredients for four people

One whole Chicken of 3lb. Approx Six Plump Cloves of Garlic One bunch of fresh flat leaf Parsley Two or three sprigs of fresh Thyme (One teaspoon of dried will do). One large whole Lemon One small glass of dry Sherry (A good dry white wine will do) Extra Virgin Olive Oil - EVOO. One teaspoon of Cornflour (corn starch) slaked in a little cold water - to thicken. Salt and Black Pepper

Just a word here about cutting up your Chicken. First remove the legs - separate

the thighs and drumsticks and cut each in half with a large sharp knife.

Then remove the backbone and separate the breasts, cutting each one in two.

Now remove the wings cutting off and discarding the Tips.

Now for the rest of the:

Method.

Season the chicken pieces with Salt and Freshly ground Black Pepper and leave for five minutes to rest. Brown the chicken in Two Tablespoons of the Extra Virgin Olive Oil, in a large heavy  skillet - medium high heat. Turn heat down and cook for 15 Minutes turning occasionally. Meanwhile - Skin and bash your Garlic with the Blade of a Chopping Knife, then chop finely. Chop a good Hand full of Parsley and squeeze your Lemon Remove the cooked Chicken Pieces to a serving dish and keep warm (warm enough to keep that skin crispy) - retaining the juices. Add the Garlic to the pan juices and cook Gently for about 10 minutes - being careful not to burn. Now add the sherry and thyme - turn up the heat and let the sauce reduce to about half while you stir. Pour off any excess oil, add the Lemon juice and about 3/4 of the chopped Parsley . and reduce again - thickening with a little of the cornflour if necessary. Take the Chicken from the oven - pour over the Sauce - sprinkle the rest of the chopped parsley over the top - and Serve.
BUEN PROVECHO!

Pollo Al Ajillo - How to Cook the Classic Spanish Garlic Chicken

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