Team Spirit Super Bowl Recipes: Indianapolis Colts

The key to a great Super Bowl party has more to do with the quality of the food then the game for most, so it?s crucial that you supply your guests with a variety of fun, tasty, and easy to eat treats. Creating appetizers that are based on the team?s spirit and city is a great starting off point. I wasn’t quite sure what Indiana was known for at first, but after a little research it turns out besides the Colts, Indiana is famous for corn and pork. This was hugely exciting to me as there are few greater things in food than pork and corn.  Combine these tasty flavors and throw in some team colors and you satisfy even the biggest Saints fan. Speaking of the Saints, there will be love for the Big Easy as well, check back this week for some cajun inspired apps.

Colts Party Lineup:

Baked Mini Corn Dogs
Caramelized Three Onion Dip w/ Blue Corn Chips
“Super Bowl” of Bacon and Cheddar Popcorn

Baked Mini Corn Dogs

Combining Indiana?s two most famous ingredients, this gourmet take on the traditional pigs in a blanket is a savory and sweet combination and is fun to make and eat! The dough can be prepared in advance and refrigerated for one day. Wrap the hot dogs right before baking to ensure the best results.

Recipe adapted from Food Network Magazine

Makes 18

Ingredients

1 cup reduced-fat milk
1 package active dry yeast
2 tablespoons extra-virgin olive oil, plus more for greasing
2 tablespoons packed light brown sugar
1 cup fine yellow cornmeal
1 1/4 cups all-purpose flour, plus more for dusting and kneading
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cayenne pepper or paprika
9 reduced-fat hot dogs, halved crosswise
1 large egg, beaten
1 tablespoon black sesame seeds (optional)
18 Small skewers (optional)

Directions

Warm the milk to about 110 degrees in a saucepan or microwave; pour into a medium bowl. Sprinkle in the yeast and let soften for about 2 minutes.
Stir in the olive oil, brown sugar and cornmeal with a wooden spoon. Add the flour, salt, baking soda and cayenne pepper; stir to make a sticky dough.
Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes.
Shape the dough into a ball, place in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, 45 minutes to 1 hour. *If making in advance, let dough rise before placing in the refrigerator.
Optional: Insert a wooden stick or small skewer into each hot dog half, about 1 inch deep; set aside. They can be eaten without the stick but it gives a nice presentation.
Preheat the oven to 450 degrees and lightly oil a large baking sheet.
Turn the dough out onto a lightly floured surface; divide into 18 pieces. With your palms, roll each piece into a 10-inch length. Wrap each piece around a hot dog half, tucking and pressing the edges to seal; place on the baking sheet.
Brush the dough-wrapped dogs with the beaten egg; sprinkle with sesame seeds, if desired. Bake until golden, 15 minutes.

Caramelized Three Onion Dip served with Blue Corn Chips

Get into the team spirit with this blue and white chips and dip appetizer. Spanish onions, green onions, and shallots are caramelized and added to creamy goat cheese and sour cream to make a sweet and savory dip. Easy to make and even easier to eat. Check out my original post on this recipe here.

Serve in a bowl alongside blue corn tortilla chips.

“Super Bowl” of Bacon & Cheddar Popcorn

Indiana is home to Orville Redenbacher Popcorn and is obviously a state favorite. Kick up the flavor on basic popcorn and add the flavors of bacon (yes, more pork) and cheddar and watch this “super bowl” disappear!

Recipe adapted from James Villa?s Bacon Cookbook

Makes 8 cups, to double make in additional batches

Ingredients

4 slices bacon
1 tablespoon vegetable oil
1/2 cup popcorn kernels
1/4 pound extra-sharp cheddar cheese, finely grated
Plenty of kosher salt

Directions

Preheat the oven to 250°F.
In a skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble finely.
Pour 3 tablespoons of the bacon fat into a stove-top popcorn popper or deep, heavy ovenproof pot with a lid, add the oil, and heat over moderately high heat till the mixture begins to smoke (but not burn).
Add the popcorn kernels into the pot and cover with a lid.  The popcorn should begin popping soon, and all at once. Once the popping starts, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, add the cheese, bacon, and salt, and toss.
Place the pot in the oven and heat until the cheese is melted, about 5 minutes. Serve hot.

*If you don?t want to make stovetop popcorn, you could substitute the bagged stuff and it will work just fine, but use the plainest variety you can find.