Belly up to the telly: 6 recipes for watch parties

February watch parties call for deft dining on portable snacks, and these recipes are just the ticket

Cheesy Chicken Rolls combine shredded chicken, cheddar cheese, bacon and seasonings in a compact, snack-size sandwich that’s easy to eat with one hand.
Cheesy Chicken Rolls combine shredded chicken, cheddar cheese, bacon and seasonings in a compact, snack-size sandwich that’s easy to eat with one hand.

From beginning (Super Bowl, Sunday) and middle (Grammy Awards Feb. 15 and Westminster Kennel Club Dog Show Feb. 15-16) to end (Academy Awards, Feb. 28), February is full of snacking-in-front-of-the-television opportunities.

photo

Food styling/KELLY BRANT

Pimento Cheese-Stuffed Deviled Eggs combine two favorites.

photo

Food styling/KELLY BRANT

Potted Judy

photo

Food styling/KELLY BRANT

Beef and Onion Party Pies

We think the best foods for eating while watching are those that can be eaten in just a few bites; require only one hand, no utensils, and can be prepared partially or fully in advance.

Sandwiches, dips and spreads, hand pies and deviled eggs rank among our favorites.

Beef and Onion Party Pies

10 ounces ground beef

1 small yellow onion, diced

1 clove garlic, minced

2 tablespoons tomato paste

2 tablespoons Worcestershire sauce

2 tablespoons all-purpose flour

1/2 cup water

Salt and ground black pepper

2 sheets homemade or store-bought shortcrust pastry

1 egg, lightly beaten

1 sheet frozen puff pastry, thawed according to package directions

In a large skillet, cook beef, onion and garlic, breaking the beef into crumbles, until onion is tender and beef is browned. Stir in tomato paste, Worcestershire sauce, flour and water; bring to a boil, stirring. Reduce heat; simmer, uncovered, for about 10 minutes or until slightly thickened. Cool. Season with salt and ground black pepper.

Heat oven to 400 degrees. Generously grease 1 (12-well) standard muffin pan.

Using a large cookie-cutter or drinking glass, cut shortcrust pastry into 12 (4-inch) rounds. Press dough rounds into wells of muffin pans. Divide beef mixture among wells. Brush edges of dough with egg.

Using a biscuit- or cookie-cutter, cut puff pastry into 12 (2 3/4- to 3-inch) rounds. Top meat mixture with puff pastry, pressing edges firmly to seal. Brush tops with egg. Cut a small slit in the top of each pie.

Bake 20 minutes or until browned. Let stand for 10 minutes before removing from pans. Serve warm or at room temperature.

Makes 12 mini pies.

Recipe adapted from Pocket Pies by Pamela Clark

These sausage, cheese and Bisquick bites are a perennial party favorite. Italian sausage and a mixture of cheeses give this version a slightly different flavor.

Sausage Balls

1 to 1 1/4 pounds hot or mild Italian sausage, casings removed if using links

3 cups baking mix, such as Bisquick

3 cups grated sharp cheddar cheese

1 cup shredded mozzarella

Heat oven to 375 degrees. Line 2 large baking sheets with parchment paper.

In the bowl of a stand mixer, or a large bowl, combine sausage, baking mix and cheeses. Mix on low speed with paddle attachment or using your hands until well combined. Mixture will be dry and crumbly. Form into bite-size balls, squeezing mixture so it holds together, then rolling it between the palms of your hands to form balls.

Place balls on baking sheets. Bake 20 to 22 minutes or until golden brown.

Serve warm or at room temperature. (Leftovers can be frozen for up 1 month. Reheat the frozen balls in a 350-degree oven for 10 to 12 minutes.)

Makes about 4 dozen.

These one-hand hot sandwiches are just the right size for snacking.

Cheesy Chicken Rolls

1 cup shredded cooked chicken

3 slices bacon, cooked and crumbled

1 1/2 cups shredded cheddar cheese, plus more for sprinkling

2 green onions, trimmed and finely chopped

1 chile pepper, such as Fresno or jalapeno, minced, optional

1/4 teaspoon ground red pepper (cayenne), optional

1 tablespoon ranch dressing mix

1 (12-roll) package King's Hawaiian rolls

2 tablespoons butter, melted

Heat oven to 325 degrees.

In a medium bowl, combine the chicken, bacon, cheese, green onion, chile, cayenne and ranch dressing mix and mix well.

Remove outer packaging from rolls, but do not remove rolls from tray or separate rolls. Place tray on a foil- or parchment-lined baking sheet.

Cut a slit in the top of each roll and gently open with your fingers to create a pocket. Spoon chicken mixture into the opening in each roll. Drizzle melted butter over rolls. Sprinkle with cheese. Lightly tent rolls with foil.

Bake 10 minutes or until rolls are heated through and the cheese is melted.

Makes 12 sandwiches.

Guacamole is a staple at many parties. This version gets a smoky kick from pan-roasted peppers and onions.

Guacamole With Charred Pepper and Scallions

3 medium green onions, trimmed

2 medium cloves garlic

1 jalapeno or Fresno pepper, seeded and quartered lengthwise

2 teaspoons vegetable oil

3 Hass avocados, halved and pitted

1/4 cup finely chopped cilantro

2 tablespoons fresh lime juice

Salt and ground black pepper

Heat a grill pan over medium-high heat.

In a bowl, toss together the green onions, garlic and chile pepper with the vegetable oil. Add mixture to grill pan and cook, turning occasionally, until charred all over. Transfer to a work surface and let cool, or cover and refrigerate for up to 24 hours.

Once cool, finely chop the onion and chile pepper and add them to a medium bowl. Mash the garlic to a paste with a little salt and add it to the bowl. Scoop the avocado flesh into the bowl and coarsely mash with a fork. Fold in cilantro and lime juice. Season with salt and pepper. Serve with tortilla chips.

Recipe adapted from Food and Wine

The traditional name for this spread is potted beer cheese, but Adam and Jackie Sappington call it Judy in their book, Heartlandia: Heritage Recipes From Portland's The Country Cat. We're compromising and calling it Potted Judy. The Sappingtons recommend using Budweiser in this recipe; however, we think a more flavorful beer will make a more flavorful Judy. This spread is best made at least 24 hours before serving.

Potted Judy

1 pound sharp cheddar cheese, coarsely grated

2 tablespoons coarsely grated onion (and its juice)

4 ounces beer

1/4 cup mayonnaise

2 tablespoons olive brine or pickle juice

Hot sauce, to taste

Kosher salt and ground black pepper

Crackers and/or crudites, for serving

In the bowl of a stand mixer fitted with a paddle attachment, combine the cheese, grated onion, beer, mayonnaise, olive brine, hot sauce and salt and pepper. Mix on medium-low until soft and creamy, about 5 minutes.

Transfer to an airtight container and refrigerate at least 24 hours and up to 1 week. Bring to room temperature before serving with crackers and/or crudites.

Makes about 3 cups.

Variation: Pimento Judy; add 1/4 cup diced pimentos or diced roasted red bell pepper.

Recipe adapted from Heartlandia: Heritage Recipes From Portland's The Country Cat by Adam and Jackie Sappington

This dish combines two of our favorite party foods: deviled eggs and pimento cheese.

Pimento Cheese-Stuffed Deviled Eggs

12 eggs

Ice

1 cup shredded sharp cheddar cheese

2 ounces cream cheese, at room temperature

3 tablespoons mayonnaise

1 tablespoon green hot sauce such as Tabasco Green Jalapeno Sauce

1/4 to 1/2 cup finely diced roasted red bell peppers

Salt and ground black pepper, to taste

1 teaspoon red hot sauce such as original Tabasco or Chipotle

Cooked, crumbled bacon, for garnish

Place eggs in a single layer in a large saucepan. Add cold water to cover by at least 1 inch. Place pan over high heat. When the water comes to a boil, immediately remove pan from heat. Cover and let stand 12 minutes.

Fill a large bowl with ice and water. Using a slotted spoon, transfer cooked eggs to the iced water to cool. Drain. Peel and cut eggs in half.

Place the whites on a serving platter.

Add the yolks to the bowl of a stand mixer fitted with a paddle attachment along with the cheddar, cream cheese, mayonnaise, green hot sauce, roasted red bell peppers, black pepper and about 1/2 teaspoon salt. Beat on medium-high speed for about 30 seconds or until well mixed. Set aside.

Brush each egg white half with red hot sauce and sprinkle with tiny bit of salt.

To assemble, spoon pimento cheese mixture into a piping bag and pipe filling into each egg white.

Serve immediately garnished with bacon, or refrigerate covered, for up to 24 hours and garnish before serving.

Makes 24 deviled eggs.

Recipe adapted from chef Isaac Toups for Tabasco

Food on 02/03/2016

Upcoming Events