Game Day Menu

Sunny Anderson, host of the Food Network show, “Cooking for Real,” doesn’t want to talk about the Super Bowl. “The (New York) Jets aren’t going, so I don’t want to discuss it,” the New Yorker says.

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Deviled Eggs

Sunny's Deviled Eggs

Recipe courtesy of Food Network

Makes 6 servings

Ingredients

  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 lemon, zested
  • 2 teaspoons chopped, pickled jalapeños
  • Kosher salt and freshly ground black pepper
  • 1/4 cup chopped French fried onions (recommended: French's)
  • Smoked paprika, for garnish

Directions

  1. Put the eggs in a pot and cover with water by 1-inch and bring to a boil over medium heat. Turn off the heat, cover, and let sit in the hot water for 15 minutes.
  2. Immediately drain and rinse under cold water; peel the eggs, slice in half lengthwise, and remove yolks to a bowl.
  3. Add the mayonnaise, mustard, lemon zest, and pickled jalapeños to the yolks, using a fork to mash together and incorporate; season with salt and pepper, to taste.
  4. Scoop the filling into the egg white pockets of each egg and sprinkle with onions and smoked paprika; arrange on a serving platter and serve.

Orange Lime Pie with Meringue Topping

Recipe courtesy of Food Network

Makes 8 servings

Ingredients

  • 18 cinnamon graham crackers, broken up
  • 1 stick unsalted butter, melted
  • 4 eggs, separated
  • 1, 14-ounce can sweetened condensed milk
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup freshly squeezed orange juice
  • 1 orange, zested
  • 1 lime, zested
  • 1/4 cup sugar
  • Special equipment: 8-inch springform pan, food processor, stand mixer

Directions

  1. Preheat oven to 350 degrees F with the rack in the middle of the oven.
  2. In a food processor, pulse crackers until crumbly; slowly drizzle in butter while pulsing until crumbs are moist but still crumbly.
  3. Press mixture into a springform pan using the bottom of a measuring cup; make sure the crust goes at least 1-inch up the sides; set aside.
  4. In a medium bowl, whisk together egg yolks, milk, lime and orange juices, and zests.
  5. Pour into crust and bake until pie sets, about 30 to 35 minutes. Cool to room temperature.
  6. Preheat broiler. In a stand mixer fitted with the whisk attachment, whisk egg whites on medium speed until foamy; slowly add sugar until meringue turns glossy; increase the speed and continue whisking until meringue holds medium soft peaks.
  7. Top pie decoratively with meringue; broil in the middle of the oven until meringue begins to brown on the top, about 3 minutes.

Mango and Jicama Slaw

Recipe courtesy of Food Network

Makes 6 servings

Ingredients

  • 1 lime, zested and juiced
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 red jalapeño, seeded and finely diced
  • Salt and pepper
  • 2 semi-ripe mangos, peeled and grated
  • 1 large jicama, peeled and grated
  • 1 bunch cilantro, leaves chopped
  • 1 ripe pineapple, peeled and cut into 3 equal rounds

Directions

  1. In a large bowl, whisk together lime juice, zest, apple cider vinegar, honey, jalapeño, salt, and pepper, to taste; add the mango, jicama, and cilantro and chill 15 to 30 minutes.
  2. Cut each pineapple section in half and remove core, so you have 6 canoe-like pieces. To serve, place pineapple canoes on a plate and top with mango-jicama mixture.

Nachos Blanco with Roasted Jalapeño Salsa

Recipe courtesy of Food Network

Makes 4 to 6 servings

Ingredients

For the chips:

  • Vegetable oil, for frying
  • 10 white corn tortillas, stacked and cut into 6 equal wedges
  • Kosher salt
  • For the salsa:
  • 3 green jalapeños, halved and seeded
  • 2 cloves garlic
  • 1/2 medium onion
  • 2 tablespoons olive oil
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup chicken broth
  • 2 tablespoons fresh lime juice
  • Kosher salt and freshly ground black pepper

For the cheese sauce:

  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1/4 cup chopped onion
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon flour
  • 1 cup heavy cream
  • 4-ounces white cheddar cheese, shredded
  • 1 rotisserie chicken, meat and skin removed from the bones and shredded

Directions

  1. Preheat the oven to 400 degrees F.
  2. For the chips: In a large frying pan, pour enough oil to fill it 1-inch deep, and heat it to 360 degrees F. When the oil begins to swirl, add the tortilla wedges in batches and fry, flipping once until golden and a light tap sounds hollow, about 4 minutes total. Remove to a paper towel-lined plate and sprinkle each batch with a pinch of salt as they are placed on the plate. Transfer evenly to serving plates or a platter.
  3. Meanwhile make the jalapeño salsa: On a baking sheet, toss the jalapeño halves, onion, and garlic with olive oil and arrange so that garlic cloves hide under the cavities of the jalapeño halves. Season with salt and pepper, and roast in the oven until the jalapeños begin to blacken and char along with the onions, about 20 to 25 minutes. Remove from the oven and place all the ingredients, oil included, into a food processor; add the cilantro, chicken stock, and lime juice, blend until smooth, taste and season with salt; set aside.
  4. For the cheese sauce: In a small saucepan on medium heat, add the butter, oil, onion, pinch of salt, and a couple grinds of pepper; sauté until the onions are tender, then add the flour and cook until it stops foaming, but does not brown, about 2 minutes. Add the heavy cream and stir until thickened, about 5 minutes; add the cheese and stir until melted; keep warm.
  5. To assemble the nachos: layer the chips on a platter and scatter with the shredded chicken, drizzle cheese sauce, and finish by topping with some of the jalapeño salsa.

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