Super Bowl LII is just around the corner, which means it’s the perfect time to start planning an epic game day party. For all the football fanatics who prefer to enjoy the big game at home, Celebrity Caterer Andrea Correale, Founder & CEO of Elegant Affairs, shares 4 delicious game day party recipes that will score you a touchdown with all your guests. 

When it comes to party planning, Andrea is considered a go-to expert for entertaining. Andrea and her team have produced custom-designed, award-winning catered events for over 20 years. She’s catered events for L.A. Reid, Mariah Carey, Russell Simmons, Kevin Spacey, Billy Joel, Jimmy Fallon, and Liam Neeson— to name a few! 

Winning Game Day Party Recipes

To make your Game Day party a victory, here are 4 winning recipes that will be a big hit with your guests.

•      Classic B.L.T. Cups
•      Frankfurter Lollipops
•      BB-Q Pulled Pork Green Apple Quesadilla with Tomato, Cilantro, Bermuda Onion Salsa
•      Mini BB-Q Pulled Pork Taco with Spicy Pink Slaw

Classic B.L.T. Cups

Yields 2 dozen cups

INGREDIENTS:

• 6 slices white bread
• 12 slices Bacon
• 1 Cup Shredded Romaine
• 4 Roma Tomatoes – Small Dice
• ¼ cup Mayonnaise

DIRECTIONS:

1. Pre-heat oven to 350°F.
2. Cook Bacon slices until very crispy. Remove from oven and place bacon slices on paper towel to absorb extra fat. Let cool. Crumble into small pieces. Set aside.
3. On a clean, dry flat surface place a single slice of white bread. With a rolling pin flatten the bread as thin as possible. Do this to all 6 slices of white bread. Then with a sharp knife cut the crust off all the flattened slices.  Then take one slice of flattened crust-less bread and cut it in half and then the half in half again.  So, one piece should now be 4 smaller pieces. Do that to all the bread to make 24 small squares.
4. Grease your mini muffin pan. Place one square of white bread over the muffin tin and push it gently down into the pan to make the bread form a cup. Do this to all the squares of bread. Bake at 350°F for 8-12 minutes until golden brown. Remove from oven and let cool in a muffin pan.

ASSEMBLY:

Take cooled bread cup and add a small dollop of mayonnaise in the bottom of the cup.  Add crumbled bacon onto of the mayonnaise.  Then add romaine lettuce and finish with diced tomatoes.  Serve immediately.

Frankfurter Lollipops

INGREDIENTS:

• 1 sheet puff pastry
• 1 cup cheddar cheese – shredded
• ½ cup egg wash with Dijon mustard
• 6 beef hotdogs

DIRECTIONS:

1. Preheat oven to 400 degrees.
2. Flour table and put puff pastry down on a flat table.
3. Add cheddar cheese to half of puff pastry sheet. 
4. Fold over the other side of puff pastry to cover cheese.
5. Take floured rolling pin and flatten out dough to incorporate cheese and make pastry into a rectangle.
6. Cut puff pastry in half-length wise and cut the length of hot dogs (Should get three across)
7. Brush pastry with egg wash.
8. Add hotdog and roll up pastry around the hotdog.
9. Put in freezer for at least 2 hours.  Cut each roll ¾ inch thick and place on parchment covered sheet pan. 
10. Bake for 8 – 12 minutes until golden brown.
11. To serve stick each hotdog round with a 10-inch-long skewer.
12. Stand up skewers into a 6-inch glass cube filled with dried black beans.

BB-Q Pulled Pork Green Apple Quesadilla 

Makes 36 pieces

INGREDIENTS:

Pork:

• 1 – 4 to 5lbs. Boneless Pork Butt
• 1 Tablespoon Ground Cumin
• 1 Tablespoon Ground Fennel
• 1 Tablespoon Ground Coriander
• 1 Tablespoon Chili Powder
• 1 Tablespoon Onion Powder
• 1 Tablespoon Garlic Powder
• 1 Tablespoon Paprika
• 1 Tablespoon Dried Thyme
• 1 Tablespoon Dried Oregano
• Salt and Pepper to taste
• 2 Granny Smith Apples – Peeled and Shredded
• 12 – 6-inch Flour Tortillas
• ½ lbs. Cheddar Cheese – Shredded

Salsa:

• 6 Ripe Tomatoes
• 1/3 Red Onion
• 4 springs Fresh Cilantro
• 1 Lime – Juiced
• 1 Clove of Garlic
• Salt and Pepper to taste

DIRECTIONS:

Pork:

1. Pre-heat oven to 325F.  Take paper towels and dry off Pork Butt, Mix all spices together and sprinkle over Pork Butt.  Place in roasting pan and put in the oven for 7 – 9 hours.  Remove from oven and while still warm shred meat.  Make sure to pour all cooking juices over shredded meat.  This will make way too much meat for your tacos but it freezes very well.

Quesadilla:

1. Pre-heat grill on high. 
2. Place tortillas flat on the grill and remove quickly just to make a quick grill mark.
3. On the inside of the tortilla (Grill marks on the outside) Place a light layer of cheddar cheese then Pulled pork, then shredded apple and finish with cheese on top and then place another tortilla with grill marks on the outside. 
4. When ready to serve place finished quesadillas on a greased sheet pan and heat up in 350 F oven for 4 – 6 minutes.  Cut quesadilla into 6 pieces like a pie.  Serve with salsa on the side to dip.

Mini BB-Q Pulled Pork Taco with Spicy Pink Slaw

Makes 5 dozen

INGREDIENTS:

Pork:

• 1 – 4 to 5lbs Boneless Pork Butt
• 1 Tablespoon Ground Cumin
• 1 Tablespoon Ground Fennel
• 1 Tablespoon Ground Coriander
• 1 Tablespoon Chili Powder
• 1 Tablespoon Onion Powder
• 1 Tablespoon Garlic Powder
• 1 Tablespoon Paprika
• 1 Tablespoon Dried Thyme
• 1 Tablespoon Dried Oregano
• Salt and Pepper to taste

Slaw:

• ½ head green cabbage – shredded
• ¼ head red cabbage – shredded
• 1 red pepper – julienne
• 1 yellow pepper – julienne
• 1 carrot – peeled & julienne
• 1 Tablespoon fresh garlic
• 1 cup mayonnaise
• 2 green jalapenos –roasted and deseeded
• 2 serrano peppers – roasted and deseeded
• ½ cup fresh cilantro
• 4 Tablespoon maple syrup
• 1 Tablespoon malt vinegar
• 1 Tablespoon Dijon mustard
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon cumin
• 1 teaspoon coriander
• ¼ cup lime juice
• Salt and Pepper to taste

Taco Shell:

• 10 – 8-inch Round Corn Tortilla

DIRECTIONS:

Pork:

1.     Pre-heat oven to 325F.  Take paper towels and dry off Pork Butt, Mix all spices together and sprinkle over Pork Butt.  Place in roasting pan and put in the oven for 7 – 9 hours.  Remove from oven and while still warm shred meat.  Make sure to pour all cooking juices over shredded meat.  This will make way too much meat for your tacos but it freezes very well.

Slaw:

1.     In large bowl mix cabbages, red and yellow peppers, carrots and garlic.

2.     In a blender add all remaining ingredients.  Blend until smooth.  Season with salt and pepper.

3.     Add sauce to vegetables and mix.

4.     Let sit for at least 1 hour before serving.

Taco Shell:

1.     Pre-heat your oven to 350 F.  Take your corn tortilla and place it on a level flat hard surface.  Take a 2 ½ inch round cutter and cut 5-6 rounds out of each tortilla.  Then place a METAL taco holder on a sheet pan and drape the mini corn tortilla over the taco holder so it bends to form the taco.  Bake for 4-6 mins until tortilla gets crisp. 

Assembly:

Take taco shell and add warm pull pork meat and top with spicy pink slaw and serve.

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[Images & recipes c/o Elegant Affairs]