Super Bowl Soirée

It was a super five soirée!  My goal was to elevate a "traditional" game day menu: Kettle Chips with Cracked Black Pepper Parmesan Dip, Beef Filet Bites, Buffalo Chicken Garlic Bread, and Potato-tot Skewers.  I started class with a Beer Cocktail Station.  Even if you aren't a beer lover, the mix-ins make a magical cocktail.


I had three different varieties to choose from: Orange Delight, Strawberry Daiquiri, and a Margarita version.  Tonight was a very special night because I had not one, not two, but three students join the Crème Club!  Congratulations to Janine, Deb, and Barb!  I'm so thankful for your enthusiasm and passion for my classes.  

I whipped up the Cracked Black Peppercorn Parmesan Dip ahead of class.  Many of these recipes can be started ahead of time.  Add some freshly grated Parmesan cheese over your favorite kettle chip and warm in the oven for a few minutes.  The warm chip with the cool dip makes for a delightful snack.

Next, I showed my students how to throw together a delicious beef marinade.  There is a complimentary sauce for the final presentation of the Beef Filet Bites so we did that ahead of time.

The Potato-tot Skewers come together easily.  I used two large Russet potatoes for this recipe.

After we prepped the potatoes, I wrapped the beef filet in bacon (from Costco, of course!) to sear in a skillet.

Once you get a good sear, they finish cooking in the oven.  The smell was amazing!

I had so much fun coming up with the Buffalo Chicken Garlic Bread recipe for all of you!  I wanted to elevate the traditional Buffalo Chicken Dip while still honoring the ranch, blue cheese, and buffalo flavors. Kathleen and Barb helped me assemble the ingredients we prepared earlier in the class so they could bake in the oven. 

I recommend using a brown paper bag when frying your Potato-tot Skewers instead of paper towels.

The beauty of this menu is that these recipes can all be served at once!  I finished off the Beef Filet Bites with a yummy drizzle that complimented the flavors in the marinade.

Enjoy! Thank you to my students for staying a few minutes after 9pm.  Cheers! XOXO Paula