Fan Fare: Game-Day Recipes for Delicious Finger Foods, Drinks, and More

by Kate McMillan

Overview

Score big on a day that’s filled with sports and food by serving up crowd-pleasing, crave-worthy appetizers, subs, sliders, cocktails, and more!
 
Whether or not the game is any good doesn’t matter as long as you have great eats: eating well during the game is nearly as important as the game itself. Packed with classic game day fare, from munchies and small bites to classic tailgating stand-bys and stadium standards, this book is your complete guide to game-day grub.
 
From simple dips to a variety of wings, fully-loaded nachos and Texas chili to meaty sliders and cheesy quesadillas, this book is packed with exactly what everyone wants to eat in front of the tv or at the game. The 60 recipes offer lots of easy variations on favorite game day classics and are accompanied by helpful tips for serving and making things ahead. 
 
Selection of recipes:
• Snacks and Dips: Guacamole and Salsa, Cheesy Fundido Dip, Hot Artichoke-Parmesan Dip, Sweet & Spicy Bacon Popcorn, Beer Nuts, Potato Chips, Onion Strings, Sweet Potato Fries and Garlic-Parmesan Fries
 
• Small Bites: Jalapeño Poppers, Bacon-Wrapped Shrimp, Meatballs with Romesco Sauce, Fried Calamari, Sausage-Stuffed Mushrooms, Deep-Dish Mini Pizzas, Soft Pretzels, Ahi Tuna Wontons, and Classic Deviled Eggs
 
• Small Plates: Ham and Cheese Stromboli, Tandoori Chicken Kebabs, Spicy Buffalo Wings, BBQ Baby Back Ribs, Pulled Pork Sliders, Hanger Steak Sliders, Buffalo Burger Sliders, Texas Chili, Taco Salad, Cheesy Pull-Apart Bread, Chicken and Artichoke Pizza, Sausage and Onion Flatbread, Sloppy Joes, Loaded Nachos, and a variety of Quesadillas, Twice-Baked Potato Skins, and Panini.
 
• Pitcher Drinks: Margaritas, Mojitos, Bloody Marys, Ramos Fizz, Beer Cocktails, and Greyhounds.

Product Details

ISBN-13:	9781681883328
Publisher:	Weldon Owen
Publication date:	08/29/2017
Sold by:	Barnes & Noble
Format:	eBook
Pages:	139
File size:	4 MB

About the Author

Kate McMillan is chef and owner of an eponymous catering company and an instructor at Tante Marie’s Cooking School in San Francisco. Kate has worked as an event planner for Vogue and Glamour magazines. She lives in Northern California with her husband and three young daughters.

Read an Excerpt

POTATO SKINS WITH CARAMELIZED ONIONS & CHEESE
Serves 8
 
8 russet potatoes (about 3 lb/1.5 kg total weight), scrubbed and patted dry
4 tablespoons (2 oz/60 g) butter, melted
 
FOR THE ONION & CHEESEFILLING
2 tablespoons olive oil
2 tablespoons butter
4 yellow onions, halved and thinly sliced
Kosher salt and freshly ground pepper
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme
6 oz (190 g) crumbled goat cheese
 
Preheat the oven to 450°F (230°C). Prick the potatoes all over with a fork, and
place on a baking sheet. Bake until fork-tender, about 1 hour. Remove and let cool
slightly, then cut in half lengthwise and remove the flesh, leaving ¼ inch (6 mm)
around the perimeter. Reserve the potato flesh for another use.
 
Preheat the broiler. Place the potato skins in a single layer on a baking sheet
and brush both sides with butter. Broil 4 minutes, turn over, and continue to
broil until the edges are golden brown, about 4 minutes longer.
 
To make the filling, in a frying pan over high heat, warm the oil and butter.
Add the onions, season with salt and pepper, and sauté, stirring often, until
softened, about 8 minutes. Reduce the heat to low and continue to cook, stirring
occasionally, until deep brown, about 20 minutes. Stir in the vinegar and thyme
and cook for 10 minutes. Spoon the onions into the potato skins, then divide
the goat cheese over the top. Return the filled skins to the broiler and cook just
until the cheese is melted, about 4 minutes. Transfer to a platter and serve.
 
PANCETTA & CHEDDAR In a frying pan over medium heat, fry 10 oz (315 g)
diced pancetta until crispy. Divide the pancetta, 3 chopped green onions, and
2 cups (8 oz/250 g) shredded Cheddar cheese among the skins.
 
TOMATO, CHIVES & GRUYÈRE Divide 6 diced Roma tomatoes, 1∕4 cup
(1∕3 oz/10 g) chopped fresh chives, and 2 cups (8 oz/250 g) shredded Gruyère
cheese among the skins.
 
REUBEN Divide ¼lb (125 g) sliced corned beef, 2 cups (16 oz/1 kg) sauerkraut,
1 cup (8 oz/250 g) Thousand Island dressing, and 8 halved slices Swiss cheese
among the skins.
 
TEXAS BEEF CHILI
SERVES 8
 
2 teaspoons whole cumin seeds
¼ cup (1 oz/30 g) ancho chile powder
1 tablespoon Spanish smoked paprika
2 teaspoons dried oregano
4 lb (2 kg) boneless beef chuck roast
Kosher salt and freshly ground pepper
3 tablespoons olive oil
1 large yellow onion, chopped
1 jalapeño chile, seeded and chopped
1 large red bell pepper, seeded and chopped
4 cloves garlic, chopped
1 bottle (12 oz/375 ml) lager beer
1 cup (250 ml) beef broth or water
2 tablespoons yellow cornmeal
 
Shredded Cheddar cheese, chopped red onions, sour cream, and minced jalapeño chiles for serving
 
Heat a frying pan over medium heat. Add the cumin seeds and heat, stirring often, until toasted (you may see a wisp of smoke), about 1 minute. Transfer to a mortar and finely grind with a pestle (or use a spice grinder). Transfer to a bowl and add the chile powder, paprika, and oregano. Mix well and set aside.
 
Cut the beef into 1∕2-inch (12-mm) cubes. Season with salt and pepper. In a Dutch oven or heavy-bottomed pot over medium-high heat, warm 2 tablespoons of the oil. In batches to avoid crowding, add the beef cubes and cook, turning occasionally, until browned, about 5 minutes per batch. Transfer to a plate.
 
Add the remaining 1 tablespoon oil to the pot. Add the onion, jalapeño, bell pepper, and garlic and reduce the heat to medium. Cover and cook, stirring occasionally, until the onion softens, about 5 minutes. Uncover, add the spice mixture, and stir well for 30 seconds. Stir in the beer and broth. Return the beef to the pot, cover, and reduce the heat to low. Simmer until the beef is fork-tender, 1½–2 hours.
 
Remove the chili from the heat and let stand for 5 minutes. Skim off any fat that rises to the surface. Return the pot to medium heat and bring to a simmer. Transfer about 1∕2 cup (125 ml) of the cooking liquid to a small bowl, add the cornmeal, and whisk well. Stir into the chili and cook until lightly thickened, about 1 minute.
 
Season to taste with salt and pepper. Spoon the chili into warmed bowls and serve hot, with bowls of Cheddar, onions, sour cream, and jalapeños on the side for sprinkling on top.
 

Table of Contents

Game on 8

Queso Fundido 15

Hot Artichoke-Parmesan Dip 16

Mexican Five-Layer Dip 17

Easy Go-To Dips 18

Taqueria Guacamole 20

Roasted Tomato Saisa 21

Classic Margarita 22

Sweet Potato Oven Fries 24

Garlic-Parmesan Fries 25

Bar Fries 26

Party-Perfect Nachos 29

Tuna Crisps with Wasabi Cream 30

Shaved Onion Rings with Smoky Ketchup 31

Spiralized Potato Haystack with Ranch Dip 32

Prosciutto, Spinach & Tomato Deep-Dish Mini Pizzas 35

Cheesy Olive Pull-Apart Bread 36

Maple-Bacon Chips 38

Bacon-Wrapped Dates 39

Bacon-Wrapped Shrimp 41

Potato Chips with Carametized Onion Dip 42

Beer Nuts 44

Sweet & Spicy Nuts 45

Crispy Bar Snacks 46

Party Chex Mix 48

Popcorn for Everyone 49

Fried Calamari with Spicy Marinara 51

Soft Pretzels with Grainy Mustard 52

Parmesan & Garlic Pretzel Bites 54

Cinnamon & Sugar Pretzel Bites 54

Pretzel Sticks with Ale Cheese Dip 55