Super Bowl Recipes - Necessary Goodness!

Potato Skins with Sausage BBQ - sour cream and cheddar baked right in

Pan Grill Tuna Slices - Medium rare, seasoned just right, yummy sauces

Our Famous Kielbasa Bacon Wraps - Bacon, cheese, kielbasa - who needs more?!

BBQ Potato Skins - Traditional skins are filled with sausage in BBQ sauce, sour cream and cheese!

Tuna Slices are hot pan sauteed, seasoned, sliced and served with sauces.

Bacon Kielbasa Wraps starts with kielbasa, surrounded with bacon, baked and served with cheese sauce.

One of our own, these skins are prepped in our unusual way, then filled with sausage BBQ, and baked with sour cream and cheddar cheese. It’s indescribably good!

Truth be told - we have served over one quarter million potato skins! No Foolin'.

Portions/Servings

This recipe will feed 12 people, and will easily double or more. Read about Party Food Quantities and how to plan for the right amounts.

BBQ Potato Skins Recipe Shopping List
for 12 People:

You'll need a great sauce to pull this off. Adding honey will only help you - and we've always liked Jim Beam products.

Everyone has their favorite style and heat preference. We suggest that you provide a sweeter, mild sauce and keep a bottle of hot sauce on the side - they'll know what to do.

___32 ounces of pre-made barbeque sauce, your favorite

___12 ounces of honey, any kind

___1 small bottle of hot sauce

___ 6 - large (u-90) baking potatoes

___ 1 pound your favorite sausage meat

___ 1 medium onion

___ 3 cloves fresh garlic

___ 1 bottle your favorite BBQ Sauce

___ Oil for frying

___ 1 cup sour cream

___ 1 cup+ cheddar cream

Procedure:

One Day Before the Party:

Bake off your potatoes the day before. We prick the skins with a fork a few times, then bake for 1-1/2 hours at 400°f - then refrigerate overnight.

The Day of the Party:

Next day, cut in half lengthwise - nice clean cuts.

Scoop out the potato meat. We like to use a citrus spoon, the kind with teeth on the front. Makes it easier.

We leave more on than most - a good 3/8” inch thickness.

Scooped and ready to fry. Yup - first bake, then fry - takes more time, but it is so worth the effort. And then, bake again!

Get your oil right at 350°f - check out that Fry Daddy ad above - these work so well in a home kitchen.

Takes about 3 minutes or so to get that perfect golden brown - wait for it.

Out they come from the oil, let them drain inverted so the oil drips out.

Chop up some onion, small cuts.

Garlic, you bet!

Fry them just a bit,...

...then let’s get the sausage in there.

When the sausage is done, add your BBQ sauce.

Season the fried potato shells with salt & pepper - other spices if you like.

Fill the potatoes with the sausage mix, level with the edge of the potato.

Spoon some sour cream onto each one.

Get that cheddar going on - add some other cheeses too if you like. Place all the skins on a sprayed baking sheet.

TIP: At this point, you can refrigerate them until ready to serve. OR, carry on, bake and serve.

Bake in a very hot oven, 475°f until the cheese melts nicely.

They will look just great - careful not to burn the cheese.

Presentation: Your Eyes Eat First

So how do you want to serve them? Do you need a hearty snack? Then serve as a complete half, one per person.

Do you need a hearty snack? Then serve as a complete half, one per person.

OR - do you want a finger appetizer?

Here we’ve cut them into 3 or 4 pieces - sharp knife, after have cooled off a little.

Leftovers:

Cover with film and refrigerate - or wrap individually with film and freeze - enjoy when you can!

We just love to serve tuna, and so do our guests. Fresh and filled with flavor, eyes always light up when they see tuna on the menu. And newcomers always seem to enjoy the unique taste and quality.

Portions/Servings

This recipe will feed 12 people, and will easily double or more. Read about Party Food Quantities and how to plan for the right amounts.

Tuna Slices Recipe Shopping List
for 12 People:

___ 1 pound of fresh tuna steak, can be frozen - but not cooked. Looking for 1 inch thickness or more.

___ Good oil for frying, or coconut oil if possible

___ Salt, pepper and garlic powder

___ Your favorite dipping sauces. See below:

___ Soy sauce, served as a dipping sauce

___ Lemon for a garnish

Procedure:

The Day of the Party:

Generously season the raw tuna steak with salt, pepper and garlic.

Get the oil nice and hot in a small saute pan.

No more than 60 seconds on a side in very hot oil. See the medium rare from the side when you flip. Don’t overcook.

Straight from the pan to the fridge - for an hour or two.

Meanwhile, build your sauces. Check Seafood Recipes for some terrific sauces, including seafood cocktail, tarter, and more. Wanna try something new? Try equal parts of soy sauce and sour cream. Seriously - just do it. Totally too good.

Cooked, cool and ready to cut - get out that knife sharpener and get a nice sharp edge.

Take your time, cut slowly and carefully. Try to get uniform, whole slices across the lines of the fish.

There’s that medium rare you’re looking for. Yummmm!

Presentation: Your Eyes Eat First

You can have a lot of fun getting this presentation just right.

Isn’t it great to serve food you’re really proud of?

Leftovers:

Make sure you haven’t had the tuna out in room temperature for more than a couple of hours - then refrigerate and enjoy in a day or so.

One of our original appetizers, designed for hungry guys, this combination of taste is a crowd-pleaser like no other. Good quality

Portions/Servings

This recipe will feed 12 people, and will easily double or more. Read about Party Food Quantities and how to plan for the right amounts.

Kielbasa Bacon Wraps Recipe Shopping List
for 12 People:

___2 pounds of kielbasa. There are many kinds of kielbasa and sausage products. Choose the flavor and spice you think would best work with your guests and the bacon kielbasa recipe.

TIP: We suggest buying a fully cooked meat product, which are available at most grocery stores. You loose a little taste, but gain lots of convenience and time.

___1 pound of bacon. Get a thinner cut. Bacon is available with flavors added, we use regular old bacon, uncooked.

___1 box of frilled toothpicks

___1 heads of romaine lettuce for a garnish

Procedure:

The Day of the Party:

Cut the kielbasa into ¾ “pieces like very thick coins. Don’t make them thicker, because they get too hard to manage when eating. Refrigerate the cut kielbasa and begin cutting bacon.

You’ll need to experiment with the bacon to determine how long each piece should be, which depends on how big around the kielbasa is.

We usually use one half piece of bacon per ‘coin’, wrapping it tightly around kielbasa bacon wrap.

The bacon should overlap itself, but not go completely around more than once.

If you're serving this tomorrow, wrap all kielbasa coins with bacon, store in zip lock bags and refrigerate. Or, carry on to serve now.

Set up your pan, covering a cookie sheet with aluminum foil. Spray the foil with vegetable oil or rub some on. Begin arranging the wrapped kielbasas on the foil, with the overalapped bacon facing up, you don’t want the bacon to unwrap while it’s baking and we don’t want to use toothpicks yet.

TIP: You can experiment with this appetizer, baking off a couple on a small piece of foil. This will help you see how to place the kielbasas on the foil to avoid unwrapping and determine the best baking time.

Preheat your oven to 400^F. Bake the kielbasa until the bacon is cooked, about 12-15 minutes. The bacon should be crispy and bubbling. You should also smell a wonderful bacon smell! Prepare to defend your appetizer from would-be samplers!!

You can serve them immediately, or cool them and serve the next day. They can be warmed up in an oven or in the microwave. Rewarming in an oven?: leave the kielbasas on the baking sheets you just used, cover them with film and foil and refrigerate. Rewarming them with a microwave or serving them in a chafing dish, then pack them into zip lock bags, seal and refrigerate.

Cheese Sauce:

This is just so simple, it’s almost embarrassing…. But it works! And people love it. Take your premade cheese sauce and heat it above, not in water, using a double-boiler. You can also heat the sauce in a microwave. Add hot water to thin the sauce, just enough to make it easy for your guests to use as a dip. As the sauce cools, you will want to add more hot water throughout the party. Restaurants put a can or jar of sauce into hot water, careful not to spill water into the cheese sauce itself. Usually in a half hour or so, the sauce is melted and warm.

TIP: Add a splash of hot sauce directly to the cheese sauce.

Cook/heat kielbasa:

Heat the kielbasa wraps in the oven or microwave. Place the kielbasas in a chafing dish to keep them warm or serve immediately on a decorated platter.

If this is a dish to pass, cover your serving platter with romaine lettuce leaves, put a bowl for the cheese sauce in the middle and surround with the cooked kielbasas. Be sure to put a frilled toothpick into each one for easy dipping.

If you are serving the bacon kielbasa in a serving dish, add frilled toothpick into each one inside of dish. Position a small bowl into the chafing dish for the cheese sauce and surround with the warmed kielbasas.

Presentation: Your Eyes Eat First

Garnish:

The contrast of the green romaine lettuce, yellow of the sauce and reds of the meats is an appealing combination. No further garnishing should be needed. However, you will want to keep an eye on the cheese sauce and lift out any small pieces of bacon that got stuck in/on it.

Leftovers:

they can be refrigerated and served for a day or two or they can be frozen for later.

How about some Desserts?

Check out some Appetizers!

Ready for some Dinner and Entrée ideas?