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Football party snacks that feed a crowd without breaking the bank

Monday, September 09, 2013

The start of football season poses several important questions. Who's hosting the watch party? What time is kickoff? And most importantly, what kind of snacks will be served on game day? Whether you're tailgating or partying at home, food adds to the fun, and planning for it doesn't have to break the bank.

Chef Anthony Chevalier, lecturer at the University of Houston Conrad N. Hilton College of Hotel and Restaurant Management, teaches Creole Cuisine. One lesson each year is called the Touchdown Twenty: How to Throw a Football Party for Your Friends for About $20 (with many items you already have in your kitchen).

"Football is exciting, and the food you serve should enhance that," Chevalier said. "My promise is that you can take that $20 and get plenty of food for a party of six, and make sure they get full! And you don't have to do a lot of shopping either."

FIRST DOWN: Deviled Eggs
Ingredients: Eggs, mayo, mustard, spices. Cost: $2.25. Servings: 6.

1 dozen eggs
¾ cup of mayonnaise
1 tablespoon of mustard
½ teaspoon of salt
1 tablespoon of cayenne pepper

Boil eggs for 15 minutes, let cool for 30 minutes. Cut eggs in half (the long way). Take the yolks out (carefully) and put them in a mixing bowl. Set the egg whites aside on a serving platter. In the mixing bowl, add all of the other ingredients and mix until smooth and creamy. Pipe the mix into the egg whites (or spoon it in if you don't have a piping tool), sprinkle with paprika. Refrigerate 30 minutes before serving.

SECOND DOWN: Guacamole and Homemade Chips
Ingredients: Avocado, tomato, onion, minced garlic, corn tortillas. Cost: $2.50. Servings 6.

Dip:
2 avocados
1 clove of garlic, diced
1 small tomato, diced
½ white onion, diced
1 lime
½ teaspoon of salt

Peel the avocado and put it in a mixing bowl. Mash up until smooth. Then add the onion, tomato, garlic and salt. Mix well, top with the juice of the lime and chill for 30 minutes

Chips:
1 package of corn tortillas
Frying oil

Cut the tortilla into triangles. Heat oil to 375. Drop tortilla slices into oil (the oil should bubble up around the slices when it's hot enough). Fry for 90 seconds. Remove from grease, season if desired and serve.

THIRD DOWN: Pigskin Potatoes
Ingredients: Red potatoes, bacon, spices, mayo, ketchup. Cost: $3.25. Servings: 6.

10 red potatoes
Frying oil
Zatarain's Creole seasoning
1 pack of bacon

Heat oil to 375 degrees. Quarter the potatoes and drop the slices into the oil. Fry for 7 minutes. Partially cook the bacon, so it's still very soft but not raw. Take fried potatoes out, season them with Zatarain's, then wrap the bacon around each piece of potato. Secure with toothpick. Bake at 375 for 15 minutes until bacon is crisp. Serve with dipping sauce

Dipping Sauce
1 cup of mayonnaise
½ cup of ketchup
1 tablespoon of cayenne pepper

Mix all ingredients together, cool for 30 minutes. Serve with Pigskin Potatoes.

TOUCHDOWN: Crawfish pasta
Cost: $12. Servings: 6+

1 lb. crawfish tails
1 regular package of spaghetti
1 large can of Rotel diced tomatoes
1 medium onion, diced
1 green bell pepper, diced
2 tablespoons of Zattaran's seasoning
2 teaspoons of garlic powder
2 teaspoons of crushed red pepper
2 teaspoons of black pepper
1 stick of butter
1 large can of Cream of Mushroom Soup

Wash and clean crawfish tails. Boil spaghetti, set aside. Melt butter in frying pan, add onion, bell pepper and Rotel. Saute until very tender, then add spices. Stir, then add soup. Mix well, then add crawfish. Add spaghetti, mix well.

EXTRA POINT: Peach Cobbler
1 cup of buttermilk
1 large can of sliced peaches
1 stick of butter
1 cup of self-rising flour
1 cup of sugar
Cinnamon to taste

Heat oven to 400 degrees. Melt butter in baking pan, then pour peaches (with the juice from the can) on top of the butter. In a mixing bowl, combine the sugar, flour and buttermilk. Wisk well, then pour over peaches and butter. Sprinkle cinnamon on top and bake for 40 minutes.

Find Patricia on Facebook at ABC13PatriciaLopez or on Twitter at @patricialopez13

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