PHILADELPHIA (KYW Newsradio) — Between Super Bowl Sunday and Valentine’s Day on Monday, there’s a lot going on.
For starters, chef Jeff McConnell, aka X Jeff, is partnering with Kalaya Thai Kitchen for the second year to bring back the moo hong bánh mì Super Bowl sandwich, which is a Thai-style pulled pork sandwich.
Their vegetarian version is 1 ½ feet long, and the original is 3 feet.
“A 3-foot sandwich, depending on how hungry you are and how many other Super Bowl snacks are at your gathering, could safely feed eight to 10 people,” said McConnell.
Related
He also recommends serving queso, guacamole and hummus at your Super Bowl party, but next to the sandwich, he says you gotta have nachos.
“You have to kind of set your nachos with some cheese first. So, lay them out on the sheet first. Spread out some cheese, pop it under your broiler for a couple seconds to get that cheese melted. That holds kind of your structure into place on your nachos. Then, you top it with your shredded pork or chicken or whatever meat you’re using. Then you gotta have sour cream, pickled jalapenos, you definitely have to have cilantro, refried beans and I’d like to put breakfast radishes thinly sliced on top.”
For more, listen to the KYW Newsradio original podcast What’s Cooking on the Audacy app or in the audio player below:
And while you’re out shopping for Super Bowl food this weekend, McConnell says you may want to pick up something for Valentine’s Day on Monday as well: “We know oysters, salmon, avocado, olives, artichoke, chocolate, saffron, historically or metaphysically, have been known to work on us aphrodisiac-wise.”
Plus, McConnell shared a couple of his favorite Super Bowl recipes below:
Queso Dip
Ingredients:
2 Tbsp. butter
¼ cup flour
1 cup American cheese
½ cup cream cheese
¼ cup bell pepper, diced
¼ cup cilantro, chopped
¼ cup onion, diced
2 cloves garlic, minced
¼ to ½ cup milk
Salt to taste
Cilantro leaf to garnish
Method:
In a medium-sized saucepan, melt the butter. Once the butter is melted, whisk in the flour, forming a paste (a roux). Sautee the roux for one minute until dry.
Add the garlic to the roux and saute for one minute.
While you whisk, stream in the milk until the paste becomes a thick slurry.
Once the milk is incorporated, add the cream cheese and American cheese. Whisk until a smooth cheese sauce is formed.
Reduce the heat to low and add the cilantro, pepper, jalapeno and onion. Season queso with salt to taste.
Garnish with cilantro leaf and serve hot.
Sheet Tray Nachos
Ingredients:
2 pounds pork butt (or boneless, skinless chicken thighs)
32 ounces beef (or chicken) stock
1 can chipotle peppers in adobo sauce
½ cup pickled jalapenos, sliced
16 ounces shredded nacho cheese
¼ cup sour cream
¼ cup cilantro, sliced
2 radishes, sliced
½ can refried beans
¼ cup cilantro, chopped
1 tomato, diced
½ cup lettuce, shredded
Method:
For the shredded pork:
Cut pork into large chunks.
In a dutch oven or medium pot, brown pork chunks on all sides.
Add beef stock and chipotle peppers.
Cover and simmer until pork is falling apart, about 2.5 hours.
For the nachos:
Spread out tortilla chips on a sheet tray or baking sheet.
Cover evenly with shredded cheese and place under broiler or in a 400-degree oven until cheese is melted.
Remove from the oven and cover evenly in refried beans and shredded pork.
Top with lettuce, sour cream and pickled jalapenos.
Sprinkle nachos with cotija cheese. Garnish with radish and cilantro.
Related
