You’ve Got: 25 Minutes
Your Dish: Game Day Baked Beans
Since America’s beloved New England Patriots are playing, why not celebrate with a traditional New England game day dish? This recipe makes a ton of food—enough to feed 20 people—and even someone who’s had a few concussions can connect enough synapses to make it.
What You Need:
- Three pounds of baked beans.
- 1/3 pound of smoked beef, pork, sausage or bacon, finely chopped
- 1/4 cup ketchup
- 1/4 cup of smoky barbecue sauce
- 1/4 cup brown sugar
How You Make It:
- Mix everything together in a large pot on medium heat.
- Cook for 15-20 minutes, stirring often
- Place in some fancy ceramic dish with a handle, or just serve right out of the pot.
—James Simpkins, Kitchit (Bespoke Dining) Chef
You’ve Got: 15 Minutes
Your Dish: BBQ Pulled Shreds Sliders
It’s good to have a vegetarian option sitting around for that weird guy you know who doesn’t eat dead animals and his date. Forget the lack of meat and you might even find yourself dipping into this one.
What You Need:
- One package of Gardein BBQ Pulled Shreds
- One cup of coleslaw mix
- Four tablespoons of ranch dressing
- Six slider buns
How You Make It:
- Heat a non-stick pan on medium high.
- Add canola oil and the pulled shreds to the saucepan.
- Cook for 5-7 minutes or until hot.
- Mix coleslaw and ranch.
- Assemble sliders and serve on a platter. Refrain from judging.
—Chef Tal Ronnen of Gardein
You’ve Got: 10 Minutes
Your Dish: Beer and Cheese Dip
You need some kind of dip. It’s just mandatory. Why not combine it with one of man’s finest creations, beer?
What You Need:
- Four cups of shredded sharp cheddar cheese
- One small minced onion
- Hot sauce to taste
- One clove of minced garlic
- One can of beer (Chef prefers IPAs)
- A quarter cup of diced canned green chilies
How You Make It:
- Combine everything except for the beer in a food processor until well mixed.
- Add enough beer to get the consistency you desire. Flat beer is best.
- Pour in a bowl, throw it in the fridge until game time, and then serve with crackers, chips and veggies. Done.
—Executive Chef Gregory Wiener of Top of the Rock at the Buttes Resort (Tempe, AZ)
