Superbowl 2011 time: Melissa Melissa d'Arabian "Ten Dollar Tailgate" Recipes including Chili, Kettle Corn & Deviled Eggs

It is almost Superbowl 2011 time and Melissa Melissa d’Arabian is sharing three of her “Ten Dollar Tailgate” recipes. This game-day inspired menu has great super bowl food ideas the whole family will enjoy while watching the Super Bowl 2011.

The super bowl recipes included BBQ Ranch Deviled Eggs, Game Day Chili and Spiced Kettle Corn…..

Spiced Kettle Corn
Recipe courtesy Melissa d’Arabian
2 tablespoons vegetable oil
2 tablespoons butter
1/2 cup popcorn kernels (unpopped)
3 tablespoons sugar
1 teaspoon fine salt
1 teaspoon ground cinnamon
1/2 teaspoon cayenne

Have a hot pad or kitchen towel and a paper grocery bag or large baking sheet handy. Heat the vegetable oil in a large heavy-bottomed Dutch oven or pan over medium heat. Place a couple of kernels of popcorn in the pan. When the kernels pop, proceed to the next step.

Once the oil is hot enough, add the butter and stir quickly into the oil to prevent burning. Immediately add the popcorn and stir (the butter may not be completely melted). Add the sugar right away and stir again. Cover the pan, and start shaking it gently back and forth on the burner, using a hot pad or kitchen towel to protect your hands. Keep shaking as the popcorn pops.

Once you start hearing 1 or 2 seconds of quiet between the pops, turn the heat off immediately. This means the popcorn is mostly popped. (Be careful not to overcook, as the popcorn can easily burn.) Pour the popcorn into the paper bag or onto the baking sheet and sprinkle with salt, cinnamon, and cayenne.

Allow to cool a few minutes before placing in a bowl. (Careful, the hot sugar makes the popcorn extremely hot!)

Yield: between 8 to 12 cups
Prep Time: 5 minutes
Cook Time: 5 minutes
Ease of preparation: intermediate

BBQ Ranch Deviled Eggs
Recipe courtesy Melissa d’Arabian
8 large eggs, hard-boiled and peeled
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
3 tablespoons ranch dressing
3 tablespoons prepared BBQ sauce
2 green onions, finely chopped

Slice the eggs in half lengthwise, putting the yolks in a medium bowl and the whites on a platter. (Cover the platter with rinsed, uncooked white beans if you want to keep the egg whites from slipping around.) Use a fork to mash the yolks and mix in the mayonnaise, mustard, and ranch dressing. Place the yolk mixture into a sturdy resealable plastic bag, push into one corner, and cut off the tip to make a pastry bag. Pipe the yolk mixture into the whites. Drizzle the BBQ sauce over the eggs using a squeeze bottle (or make another little pastry bag and cut out just a tiny tip for the sauce). Sprinkle with the green onions and serve.

Cook’s Note: For perfect boiled eggs, place the eggs in a single layer in a large saucepan and cover with cold water. Bring to a boil and boil for 1 minute. Cover, turn off flame, and allow to sit undisturbed for 13 minutes. Rinse in cold water and peel.

Yield: 16 egg halves
Prep Time: 10 minutes
Ease of preparation: easy

Game Day Chili
Recipe courtesy Melissa d’Arabian
2 slices bacon, chopped
1 onion, chopped
3 cloves garlic, minced
1/2 pound ground beef
1 (12-ounce) bottle beer
3 cups black beans
2 (14-ounce) cans tomato sauce
1 (14-ounce) can crushed tomatoes
2 1/2 tablespoons chili powder
1 teaspoon crushed red pepper flakes
1 teaspoon cocoa powder
Kosher salt
Sour cream, for garnish
Grated Cheddar, for garnish
Chopped scallions, for garnish

In a large saucepan or small Dutch oven, cook the bacon over medium heat until the fat renders and the bacon is cooked, about 5 minutes. Add the onion and cook until the onion softens, about 5 more minutes. Add the garlic and cook for another minute. Add the beef and cook until no longer pink. Raise the heat to medium-high, deglaze with the beer, and allow to bubble and boil for 2 to 3 minutes. Add the beans, tomato sauce, crushed tomatoes, chili powder, red pepper flakes, cocoa, and salt. Stir to combine well. Simmer for 30 minutes, or more, and serve with sour cream, shredded cheese, and chopped scallion, if desired.

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Ease of preparation: easy

Food Network’s Melissa d’Arabian kicks off her fourth season of Ten Dollar Dinners. Melissa has some delicious new recipes this season and always keeps her $10 promise: four people, ten bucks, infinite possibilities!

*Please note that photo above is not of Ms. d’Arabian’s chili recipe

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