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Tri-Cities – May 2017
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Winning Super Bowl Sunday Recipes

beer battered hot dogss The Big Game is almost here and who doesn’t need a little inspiration for your Super Bowl Sunday menu? Our friends at Abeles & Heymann, makers of fine kosher sausages, and koshermoms.com, a blog about family-friendly food, have gotten together to bring you some original winning recipes you can use for Super Bowl Sunday–and all year long.

You can substitute regular hot dogs with uncured, no nitrates/nitrites added, or low fat and low sodium varieties.

Photos courtesy koshermoms.com.

Beer Battered Mini Franks with Honey Mustard Dipping Sauce

Now, no one is going to say that beer battered mini-franks are health food, but it’s Super Bowl and time to indulge a little. These little beauties are light and airy and are sure to be a hit with  your guests.
1 package of mini franks (They use Abeles and Heymann’s mini-franks, but you can substitute any brand you choose.)

1 gallon canola oil for frying

1 cup all-purpose flour, plus more for coating

½ cup cornstarch

1 tsp kosher salt

3 tsp sugar

2 tsp baking powder

12 oz beer

Mix the flour, cornstarch, salt, sugar, baking powder and beer in a bowl, whisk together till a smooth batter forms, making sure to get all the lumps out. Refrigerate batter for 30 minutes.

Heat oil in the deep fryer to 350 degrees (alternatively if you do not have a deep fryer, you may use a heavy bottom, deep pot on the stove).

Lightly coat the mini franks in flour. Using a large skewer, dip the flour-coated franks into the beer batter, then drop into the fryer. Flip the franks around in the oil with the skewer so they do not stick to the bottom of the fryer. Only fry a few franks at a time, turn the franks in the oil occasionally to ensure they are cooked evenly. Remove when they are puffy and golden brown. Repeat the process until the entire package is fried.  Lay beer battered franks on paper towels to drain. Serve with honey mustard dipping sauce.

 

Honey Mustard Dipping Sauce

1 part honey

1 part dark brown sugar

2 parts your favorite spicy brown mustard

Mix together till combined

 

corn beef saladCandied Corn Beef Salad        

This corn beef salad is simple, quick, and delicious, especially if you use ready-to-eat corn beef like Abeles and Heymann’s (or other brand). (Prepared corned beef is often available in the deli section of your grocery store.)

 

Slice corn beef into strips. (You can use poultry scissors to make it go even faster.)

Then coat the strips in honey.

Heat honeyed corn beef in a hot pan until caramelized (this will happen fast, so be ready to flip).

Scrape up the bits off the bottom on the pan and immediately serve the corn beef strips (and bits) over crisp romaine lettuce

Serve with your favorite creamy dressing

 

chipotle franksChipotle Frankfurter Wrapped in Guacamole

This frank has a delicious flavor with a spicy finish; the creamy guacamole cools it off. You can wrap them in a whole-wheat wrap to round off the meal. The kids will love it.

1 Package of chipotle franks (Abeles & Heymann or other brand)

2 ripe Haas avocados

Juice of half a lemon

Sprinkling of garlic powder

Salt and pepper to taste

 

Cook the franks in a 425 degree oven for 15 minutes.

For the Guacamole: Mash the avocados and combine with the lemon juice and spices.

Warm up the wraps in a hot pan. Spread guacamole on each wrap, place the frank in the wrap and roll it up.



Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at realfoodtraveler.com.