Savory Spice Shop ROTW: 5 Super Bowl Party Treats

For deviled eggs: Place eggs in a large saucepan and cover by at least an inch with cold water. Bring to a rolling boil then remove from heat and let sit, covered, for 15 min. Drain and transfer eggs to a large bowl of ice water to cool. Peel eggs and slice in half lengthwise. Scoop yolks into a small bowl and place whites on a paper towel-lined plate. Mix yolks with remaining ingredients until well blended.

For frying: Combine bread crumbs and seasoning in a shallow bowl. Whisk eggs and cream together in another shallow bowl. Place flour in a third shallow bowl. Place at least an inch of vegetable oil in a medium saucepan and heat to 350 degrees. Dip each egg white half in flour then egg then bread crumbs. Drop 4 or 5 coated eggs at a time into the oil for a few minutes until golden brown. Remove with a slotted spoon and place on a paper towel-line plate to drain. Once all eggs are fried, top each with 1 tsp. (or so) of deviled egg filling and sprinkle with celery and parsley.

Grilled Cheese Soldiers:

• Choose one of the following seasonings:

• 3 Tbsp. Buffalo Bleu Dip & Dressing Mix
• 3 Tbsp. Nacho Cheese Dip
• 3 Tbsp. Smoky Hills Cheese Powder

• Then continue with recipe:

• 8 oz. cream cheese, softened
• 8 slices sourdough bread
• 1/4 to 1/2 cup shredded Colby Jack cheese
• 4 Tbsp. unsalted butter, softened

Directions:

Mix 3 Tbsp. of your choice of seasoning into the cream cheese until well blended. Place a large nonstick skillet over medium-high heat. Build 4 sandwiches, each with a layer of cream cheese mixture on both pieces of bread and a layer of shredded cheese in the middle. Butter one side of each sandwich and set buttered side down in the skillet. Butter the other side while sandwiches cook on one side until golden brown. Flip and cook until other side is golden and cheese is melted. Remove from heat and cut horizontally into sticks. Serve warm.

 

 

 

Bacon Wrapped Bajan Jalapeno Poppers

• 6 large jalapeño peppers
• 1/2 cup Creamy Bajan Spread*
• 12 thin bacon slices
• lime wedges for garnish

*Click here for the Creamy Bajan Spread recipe.

Directions:

Preheat grill or oven to 400 degrees. Slice jalapeño peppers in half lengthwise and remove seeds. Fill each jalapeño half with about 2 tsp. Creamy Bajan Spread. You want spread to fill pepper but it shouldn’t be spilling out. Wrap 1 slice of bacon around each jalapeño half, starting at top of pepper and ending at bottom, so bacon holds filling in place. For grill: Place peppers filled-side down on a sheet of foil and place on grill. Cook until bacon is crisp and peppers are tender, about 15 min., turning over several times to ensure even cooking. For oven: Place peppers face down on a large foil-lined baking sheet. Cook 5 min., then turn over and cook 10 to 15 more min., until bacon is crisp and peppers are tender.

 

Grand Dill Dip

Ingredients:

• 8 oz. cream cheese
• 1/4 cup mayonnaise
• 1 cup sour cream
• 2 Tbsp. Dill Dip
• 1 Tbsp. minced green onion
• 2 tsp. dehydrated minced garlic

Directions:

Combine all ingredients thoroughly and chill for at least 1 hour before serving.

Serving Suggestions:

Serve in a hollowed out pumpernickel loaf with pretzels, alongside your favorite vegetable platter or as a topping for grilled fish.

Yields: 2 cups

 

Mojito Wings

Ingredients:

• 4 lbs. chicken wings, rinsed, dried and trimmed
• 1/2 cup lime juice
• 1/2 cup orange juice
• 4 tsp. olive oil
• 1/4 cup chopped fresh mint
• 4 cloves garlic, minced
• 2 Tbsp. Mole Verde Spice
• 2 Tbsp. honey powder
• 1 Tbsp. dehydrated minced lime peel
• 1 tsp. ground cumin
• 1 tsp. kosher salt

Directions:

Mix all ingredients except chicken wings in a bowl. Reserve half of the marinade and set aside. Put the rest of the marinade, along with the chicken wings, in a food storage bag and seal tight, removing all air. Shake to coat. Refrigerate 2 hours or overnight. Remove wings from marinade, scrape off excess solids from wings and reserve marinade. Grill over medium-high heat, turning wings constantly to ensure even charring, for 20 to 30 min. or until wings reach at least 165 degrees on a meat thermometer. Tip: If wings are charring too quickly, turn heat down to medium or medium-low to finish cooking. Pour reserved marinade into a saucepan and simmer until slightly thickened. Transfer wings to a platter and spoon the warm lime sauce on top.

Serving Suggestions: Serve with Avocado Chipotle Cream.