With the football season winding down, the playoff excitement is heating up - and we can barely contain ourselves! Now you and your friends might disagree about who the best and worst teams are, but if there’s one player that all sports fans can get behind it’s some undeniably good food!
Culinary Director Roger Mooking has come up with some amazing, next-level versions of cheese dip and chili that are sure to be the MVPs of your next football weekend. He swears that if you follow his recipes, you’ll be well on your way to scoring some major points with your buddies, and then the only thing you’ll have to get defensive about is the unwavering passion you have for your favorite team!
And if recipes aren’t enough, we’re kicking off our Game Day Giveaway and giving you the chance to win a 75" Samsung 4K Ultra HD Smart TV or 1 of 3 Ultimate Tailgating Prize Packs! Make sure you enter to win – because if you do, you’ll have an awesome TV to watch the biggest game of the season on in February – you know the one we’re talking about, right?
After entering to win our awesome game day prizes, put your favorite jersey on (and maybe an apron), and get cooking!
Wild Wonders® Fundido
1 C soft cream cheese ¾ C grated smoked cheddar cheese ¾ C grated smoked Provolone cheese ½ C 35% cream ¼ tsp freshly ground black pepper ⅛ tsp Kosher salt
2 Tbsp olive oil ½ lb ground pork ½ Tbsp minced garlic 1 tsp smoked paprika ½ tsp ground cumin 1 tsp ground black pepper
2 Tbsp thinly sliced red onion 2/3 c quartered Wild Wonders® tomatoes 1 Tbsp chopped fresh cilantro
In a small pot over medium heat, whisk cream cheese and cream to a smooth consistency. Add cheddar and Provolone and whisk until melted. Season with salt and pepper. Mix well and set aside.
Preheat oven to 375F. In large pan over medium-high heat, add olive oil and pork. Cook until pork is crispy and finely crumbled. Reduce heat to medium then add garlic, paprika, cumin and pepper. Stir to combine. Set aside and allow to cool.
To assemble, add 2/3 of the pork mixture to the cream cheese mixture. Reserve the remaining pork for the garnish.
In a 6-inch cast iron frying pan, bake cheese and pork mixture for 20 minutes.
Soak onions in ice-cold water for ten minutes. Drain and set aside.
Just before serving, garnish with reserved ground pork, Wild Wonders® tomatoes, onions and coriander. Serve warm with toasted Naan or crostini.
Angel Sweet® Chili
2 tbsp olive oil 1/2 cup onion, diced 2 cloves garlic, minced 1 lb lean ground beef 1 tbsp paprika 1 tsp cumin 1/2 tsp dried oregano 1 1/2 tsp chili powder 1/2 tsp freshly ground black peppercorns 1 tsp kosher salt 1 tbsp tomato paste 1 lb Angel Sweet® tomatoes, quartered 1/2 c water or low sodium chicken stock 19 oz canned red kidney beans, drained and rinsed
In a large pot, heat olive oil over medium high heat. Add onion and garlic and sauté until translucent, about 5 minutes. Add ground beef and cook, breaking up pieces and stirring occasionally until meat is lightly browned, about 7-8 minutes.
Add paprika, cumin, oregano, chili, salt and pepper; stir to coat mixture evenly and cook for another minute or two until spices release their fragrance – it should smell like a good beefy chili!
Add tomato paste and cook about a minute. Add Angel Sweet® tomatoes and water/chicken stock. Using a wooden spoon, start to lift up any browned bits from the bottom of the pot. Let mixture simmer over medium heat until tomatoes have broken down and melted into the seasoned beef, about 10 minutes.
Finally, add kidney beans and stir. Continue to simmer another 10-15 minutes.
Serve hot with a pinch of chopped green onions and a side of garlicky toast.