Recipes for your Super Bowl party

11:17 AM, Feb 1, 2013   |    comments
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KUSA - Pacific meets Atlantic in Super Bowl XLVII and Scratch Catering Services showed 9NEWS how to make some delicious dishes for your Super Bowl party.

Scratch Catering Services: Pit Beef Sandwiches
"How Baltimore does BBQ"

What you need:
1- 4 top or eye round beef roast
Course Salt and Fresh Cracked Pepper
3 Tablespoons Olive Oil
3 cloves of Garlic-Sliced
1 Tablespoon dried Thyme
2 teaspoons dried Rosemary

*Serve with: Scratch Catering Services: Horseradish Mayonnaise (Recipe Follows)

How To:
30 minutes before searing allow Beef roast to come to room temperature.

Preheat oven to 375 degrees

Using a paring knife, make tinny slits all over the beef roast and insert the sliced garlic.
Generously salt and pepper the roast

In a Dutch-oven, heat the pot real hot, add the olive oil and immediately add the beef, allow to sear on each side about two to three minutes, until it is caramelized.

Place roast in the oven and cook until the internal temperature reaches 135 degrees. Approximately 30 to 40 minutes.

Remove from oven and allow roast to rest for 15 minutes, the internal temperature should rise to at least 145 degrees.

Slice the roast against the grain super thin but not shaved, serve beef immediately on kaiser rolls with horseradish mayonnaise, and traditionally with fresh white onion.

Scratch Catering Services: Horseradish Mayonnaise
Serve with Scratch Catering Services Pit Beef Sandwiches

What you need:
1 cup Scratch-made, or store bought Mayonnaise
3 tablespoons of fresh grated horse radish.

How To:
Thoroughly mix horseradish with mayonnaise and serve

Scratch Catering Services: San Francisco Dungeness Crab Dip in Sourdough

2 tablespoons butter
1 teaspoon Course Salt
1 clove fresh garlic finely minced
1/2 green bell pepper, diced pea size
1/2 bunch (4) Scallions (chopped half the size of the bell pepper)
1/2 pint sour cream
8 ounce block of Philadelphia Cream Cheese
8 ounces SHarp Cheddar Cheese
8 ounces of Dungeness Crap meat, Steamed or boiled, shelled, and chopped
2 teaspoons of prepared mustard
2 teaspoons Worcestershire Sauce
1 teaspoon Original Tabasco
1 teaspoon Old Bay Seasoning

In a large skillet, melt butter and add course salt. Sauté garlic, bell pepper, and scallions, until softened. remove from heat and allow to cool.

Once sauté mixture is cool, mix all ingredients together, omitting the crab meat until last. Fold in the crab meat.

Hollow out a round sourdough loaf, and fill with the crab dip, serve with Scratch-baked bread toasts, crackers, and or additional sourdough pieces.

Do not allow dip to sit out in room temp longer than three hours. Dip registering above the temp of 40 degrees for longer than 4 hours must be discarded.

Optional: to make the bread toasts: Using a good quality sliced sandwich bread, remove crusts from each slice of bread. Cut each slice of crust-less bread into 4 quadrants. Brush bread squares with a 50/50 ratio of olive oil and salted butter, bake at 450 degrees in a single layer on a baking sheet, until bread squares are brown and hard. Approximately 10 minutes. Hint: All ovens vary, keep an eye on the baking sheet as you may need to rotate the pan or bake for more or less time to get the desired results. Bread pieces left unattended can burn. Discard any unsightly pieces, and serve with Scratch Catering Services Crab Dip.

(KUSA-TV © 2013 Multimedia Holdings Corporation)

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