It’s a bittersweet day. Its time to close a chapter in our lives know as the 2013 NFL season. And with it goes our excuse to disappear into a bar, a friend’s house, or a stadium parking lot on a perfectly beautiful Sunday morning, afternoon, or night (and sometimes when lucky, but not often, all three), drink, and eat whatever we want. So on our final Sunday of football induced debotury, lets go out in style with these re-imagined bites that won’t require you and your guests to put down your beverage or for you to purchase an industrial size box of wet naps. Easy to make, easy to eat, easy to clean!
Chorizo Chili Empanadas
Approx. 30 small empanadas or 15 large
3 lbs Mexican Chorizo, casings removed
5 tbls Chile powder (ancho preferred)
1 tbls Cumin, ground
3 ea Cloves Garlic, minced
1 ea Spanish Onion, small dice
28 oz Canned tomatoes
7 oz Chioptle Chiles in adobo
1 tsp Salt
6 oz Tomato Paste
30 ea Empanada skins
2 ea eggs, whisked
1 tbls Olive oil
Make the Chile:
Place a dutch oven or large pot over a medium flame with oil, add chorizo and cook until fat has rendered and meat is browned. Push meat to one side of the add garlic and onions, garlic, and spices. Cook until vegetables are soft and fragrant. Add remaining ingredients and cook for 20 mins. Pour chili into casserole dish and allow to cool in the refrigerator.
Lay empanada skins out on a clean counter or table top. Have your egg wash ready and a small pastry brush. Brush the empanada skins lightly with egg was and place 1 ½ tbls of chili (3 tbls if making large empanadas) on one half of skin from about ½ inch from the edge. Fold the other half over the filling. Do this with all the empanada skins. Crimp edges closed using the back of a fork. Brush the empanadas with remaining egg wash (you may need more), and place on a greased baking sheet lined with foil. Bake in a preheated oven at 350 for 20 mins until golden brown.
Buffalo Yakitori with Bleu Cheese Fondue
6 lbs chicken skinless chicken thighs cut large into chucks
1 cup soy sauce
1 cup mirin
1 cup rice vinegar
salt to taste
3 cups store bought buffalo sauce
30 ea bamboo skewers, soaked in water in refrigerator overnight
Make the Yakitori:
Marinate the chicken overnight in a nonreactive dish with the soy sauce, mirin, and rice vinegar overnight. The next day remove chicken from dish, discard marinade, and lay chicken on paper towel lined plate or tray. Skewer 3-4 oz. of chicken on each skewer and season with salt (this can be done a day in advance). Heat up a grill and brush or spray with oil. Cook chicken for 4-5 minutes rotating every minute or so until lightly charred. Remove chicken from grill and generously brush with buffalo sauce. Return chicken to grill and cook on all sides for a total of I minute (this part is very important because it bakes the sauce to the chicken).
For Blue Cheese Fondue:
2 cups bleu cheese crumbles, plus a little more for garnish
1 cup cream cheese, room temp
1 cup sour cream
½ cup mayonaise
½ cup chives, minced
3 dash Worcestershire sauce
1 tsp celery salt
Place all ingredients in a bowl and mix with a rubber spatula. Divide mix into a few small heat proof bowls and set aside (can be done several days in advance) . Preheat oven to 350 for 20 mins, and then set to broil. Place fondue under broiler for 3-4 mins until brown and bubbly. Garnish with additional bleu cheese crumbles and some minced chives.