Super Bowl Sunday is almost here, and it's time to get your game-day menu set.
Celebrity chefs Carla Hall and Andrew Zimmern joined "Good Morning America" on Friday to give fans at home a taste of the NFL, sharing a few easy recipes to make and enjoy as the Seattle Seahawks face off against the New England Patriots on Sunday, Feb. 8.
Below, check out the recipes and kitchen products you may need to cook like a pro this Super Bowl Sunday.
Yield: 4-6 servings
Prep time: 25 minutes
Cook time: 50 minutes
Pimento Cheese Sauce
2 cups whole milk
2 cups White Cheddar PopCorners
3 tablespoons unsalted butter
1 1/2 teaspoons unsalted butter
3 tablespoons all-purpose flour
15-ounce jar salsa con queso, medium heat
4-ounce jar roasted sweet pimentos (drained and finely diced)
Freshly ground black pepper (to taste)
Spiced Black-Eyed Peas
2 teaspoons barbecue spice blend (McCormick)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
15-ounce can black-eyed peas (drained, rinsed)
Cucumber Relish
1/2 English cucumber (small dice)
1/2 white onion (peeled, small dice)
1/2 bunch parsley (roughly chopped)
1/2 cup grape tomatoes (cut in quarters)
2 tablespoons dill (chopped)
3 tablespoons white wine vinegar
1/4 cup olive oil
Kosher salt and freshly ground black pepper (to taste)
Nachos
1 bag White Cheddar PopCorners; or feature an assortment of PopCorners flavors like Sea Salt, Sweet Chili and Spicy Queso, among others
Directions
For the Pimento Sauce:
In a medium saucepan, heat the milk over medium heat until almost boiling. Turn off the heat and add the PopCorners. Allow to steep for 30 minutes then strain, making sure to reserve the flavored milk. In a large saucepan, add the butter and melt over medium heat. Sprinkle the flour over the butter and stir to combine. Cook for 5 minutes. Gradually whisk in the milk and salt. Simmer, whisking occasionally, for 10 minutes, until sauce thickens. Add the salsa con queso and cook for 5 minutes, stirring occasionally. Add the pimentos, season with black pepper, and stir to combine. Keep warm on the stove until ready to serve.
For the Spiced Black-Eyed Peas:
In a small bowl, add the barbecue spice blend, salt, and pepper, and mix to combine. Place the black-eyed peas in a medium bowl, add 1 teaspoon of spice rub, and toss to coat.
For the Cucumber Relish:
In a medium bowl, add the cucumber, onion, parsley, tomatoes, and dill, and mix to combine. In a separate small bowl, add the vinegar and olive oil, and whisk to combine. Season with salt and pepper. Drizzle over the cucumber mixture and toss to combine. Season with salt and pepper.
For the Nachos:
Spread the chips onto a large platter, top with cheese sauce, black-eyed peas, and cucumber relish. Serve.
Ingredients
3 racks of trimmed baby back ribs
3 tablespoons brown sugar
1 tablespoon sea salt
2 tablespoons minced garlic
2 tablespoons olive oil
2 tablespoons cider vinegar
1 small onion, chopped
1 whole bunch cilantro
1 handful fresh mint
1 fresh Serrano chile
Pineapple Glaze
1 quart pineapple juice (fresh squeezed is amazing, and if you have a juicer, use it for this)
1 teaspoon red chile flakes
2 cups sake
1/4 cup brown sugar
1/4 cup rice wine vinegar
1/4 cup mirin
Directions
Marinate the ribs:
Combine herbs, spices, liquids and seasonings by pulsing in a blender. Rub mixture into ribs, let stand overnight in fridge.
Start the grill:
Prepare a charcoal grill to cook the ribs over indirect low heat, keeping charcoal to one side.
When the temperature reaches 275-300 F, add the ribs. You will want to keep adding charcoal every 40 minutes or so to maintain a medium-low heat of roughly 275 F.
Grill over indirect heat for 2.5 to 3 hours, or until ribs have shrunk back from the rib tips, and the meat is roasty toasty and fork tender.
Baste with pineapple glaze (directions below) during last 5 minutes of cooking.
Before serving, char ribs for 2 to 3 minutes if you like over high direct heat.
Make the Pineapple Glaze:
While you're grilling the ribs, combine the pineapple juice, red chile flakes, sake, brown sugar, rice wine vinegar and mirin in a small sauce pan.
Bring to a simmer and reduce until glaze-y, about 1 hour.
Season with sea salt and fresh squeezed lemon juice. Use to glaze the ribs before serving.
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