The official football season has started, so we’ve teamed up with Marcia Selden Catering & Event Planning in Stamford to help you score plenty of touchdowns with your friends during game day! Yup, we know your friends have a bit more elevated palate than just eating the hell out of chips and fake and processed French Onion dip: they want the good stuff! So, let’s do this and take you through these quick and easy recipes for Jazzed Up Pistachios, Melted Cheese & Chorizo with Grilled Baguette, and ‘Kitchen Sink’ Snack Mix.
Jazzed Up Pistachios
1/4 C Sugar
1/2 t Salt
1 T Curry Powder
2 t ground coriander
1/2 t ground cumin
1/8 t ground cinnamon
3/4 t ground ginger
2 C unsalted shelled pistachios
2 T olive oil
Line a shallow baking pan with parchment paper.
Stir together sugar, salt, and spices in a small bowl.
Sauté pistachios in olive oil in a nonstick skillet over moderate heat, stirring occasionally, about 5 minutes.
Stir sugar mixture into nuts and cook over moderate heat, stirring constantly, until sugar begins to melt and coats nuts evenly, 2 to 3 minutes. Immediately transfer nuts to baking pan and cool.
Melted Cheese & Chorizo with Grilled Baguette
2 ½ T Olive Oil, divided
2 C White Onions, chopped
1 C (packed) Leeks, thinly sliced
¾ C Water
½ C dry White Wine
8 oz Smoked Spanish Chorizo, cut into thin rounds
3 cups coarsely grated Gruyere Cheese
Grilled Baguettes, sliced for dipping
Heat 1 ½ tablespoons oil in large skillet over medium heat. Add onion; sauté until golden brown, stirring often and adjusting heat as needed to prevent burning, 25-30 minutes. Sprinkle with salt and pepper.
Meanwhile, heat remaining 1 tablespoon oil in medium skillet over medium heat. Add leeks, sauté 3-4 minutes. Add ¾ cup of water; cover and cook until leeks are tender, stirring often and adding more water by tablespoonful’s to moisten as needed, about 10 minutes. Add wine, cook uncovered until leeks are very soft, about 5 minutes. Sprinkle with salt and pepper. Combine onions and leeks in a small bowl.
Preheat oven to 450 degrees. In a shallow baking dish, layer the onion/leek mixture and top with chorizo slices, then cheese. Bake until cheese melts and bubbles, about 15 minutes. Serve hot with grilled baguette. YUM!
‘Kitchen Sink’ Snack Mix
2 C Crispy Wheat Cereal Squares
2 C Mini-Pretzels
2 C Unsalted Roasted Cashews
2 C Roasted Chick Peas
2 C Honey Roasted Peanuts
1 C Chocolate Covered Raisins
1 C Yogurt Covered Raisins
Melt in small saucepan:
1 stick Butter
2 t Worcestershire Sauce
2 t Celery Salt
2 t Garlic Salt
In a bowl, toss cereal with cashews and pretzels till coated well. Lay flat on a sheet pan and bake for 20 minutes, stirring occasionally. Let cool.
For the Chickpeas:
1 28 oz can Chickpeas, drained and rinsed
¼ C Olive Oil
2 t Tagin
1 T Kosher Salt
1 t Fresh Ground Pepper
Toss chickpeas with all ingredients. Lay flat on a sheet pan and roast at 425 degrees for 30 minutes. Stir halfway through cooking. Let cool.
Toss chickpeas, honey roasted peanuts and cereal mix together in a bowl with the chocolate and yogurt covered raisins.
Store in airtight container and enjoy all season long!