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This weekend, the New England Patriots take on the Philadelphia Eagles in Super Bowl LII—and if there’s one thing that goes with football, it’s food. Chef Matt Dean Pettit stopped by The Social with some recipe ideas to help you throw the ultimate Super Bowl party. super-bowl-1.png

Chili and Cheese Taco Salad

This taco salad is perfect for any veggie lover attending your party! Feel free to kick up the chili with beef, if needed. Serves 8-10 ppl

WHAT YOU NEED:

For the chili
  • 2 tablespoons olive oil
  • 1 peppers either (red, yellow, or orange) seeded and diced
  • 2 fresh tomatoes, diced
  • 1 onion, finely chopped
  • 3 gloves of garlic, finely diced
  • 1 tbsp brown sugar
  • 1 small can of tomato paste
  • 1 (15oz) can of kidney beans, drained and rinsed
  • 1 (15oz) can of black beans, drained and rinsed
  • 1 tablespoon of dried thyme
  • 1 tbsp cayenne
For the base
  • 4 heads of iceberg lettuce, washed and chopped
  • 2 large bags of Tortilla Chips
  • 1/4 cup lime juice
  • 1 cup of sour cream
  • 2 cups cheddar cheese, shredded
  • Small bunch of cilantro, finely chopped

WHAT YOU DO:

  1. In a large Dutch oven pot, add canola oil and heat to high.
  2. Turn down heat to medium and add pepper, tomatoes and onion.
  3. Add garlic and garlic paste stir and mix together.
  4. Add kidney and black beans.
  5. Add thyme and cayenne.
  6. Cover with lid and let cook for approx. minimum 1.5 hours stirring occasionally.
  7. Remove chili from heat.
  8. To serve, lay out half of the iceberg lettuce on the large serving platter/board. Add the nacho chips on top.
  9. Combine the sour cream and lime juice to thin sour cream out and mix well.
  10. Add the remaining lettuce and top with chili, shredded cheese, sour cream drizzle and cilantro.
  11. Spoon taco salad onto plates or eat on the go and enjoy!
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Party Bread with New England Lobster Cheese Dip and Philadelphia Hoagie Dip

These dips are a fun representation on both cities playing in the big game: a Boston classic and Philly’s own the hoagie! Serves 8-10 ppl New England Lobster Cheese Dip

WHAT YOU NEED:

  • 1 tbsp canola oil
  • jalapeño, seeded and diced
  • medium Spanish onion, diced
  • 1 lemon, squeezed and zested
  • 1 cup aged cheddar, shredded
  • 1 cup cream cheese
  • 1/4 cup lager beer
  • 1 lobster cooked meat removed and chopped
  • 1 tsp paprika
  • 1/2 cup flat leaf parsley, finely chopped
  • Salt & Pepper to taste

WHAT YOU DO:

  1. In a large skillet over medium to high heat add the canola, onions and jalapeños and cook for 2/3 minutes until together until soft. Remove from heat.
  2. Combine the rest of the ingredients with the cooked onion and jalapeno mixture
  3. Mix well and combine all ingredients
  4. Add the parsley, lemon zest add salt, pepper and set aside until ready to bake.
Philadelphia Hoagie Dip

WHAT YOU NEED:

  • 1 tbsp canola oil
  • 1 tbsp butter
  • 1 medium white onion, diced
  • 1 green bell pepper, seeded and diced
  • 1 cup provolone cheese, shredded
  • 1 cup cream cheese
  • 1/2 cup sour cream
  • 1/2 cup Genoa salami, finely chopped
  • 1/2 cup capicola, finely chopped
  • 1/2 cup iceberg lettuce, finely chopped
  • 1 small roma tomato, seeded and finely chopped
  • Salt and black pepper to taste

WHAT YOU DO:

  1. In a large skillet over medium to high heat add the canola, onions and green pepper and cook for 2/3 minutes until together until soft. Remove from heat.
  2. Combine the rest of the ingredients with the cooked onion and pepper mixture
  3. Mix well and combine all ingredients
  4. Season with salt and pepper to taste and set aside until ready to bake.
Pull Apart Party Bread

WHAT YOU NEED:

  • 4 cans biscuit dough
  • 2 eggs, whisked for egg wash
  • Salt

WHAT YOU DO:

  1. Prepare oven to 400F (200c).
  2. Prepare a large baking sheet lined with parchment paper.
  3. Using your hands take a small amount of biscuit dough about the size of a donut hole.
  4. Put a small drop of egg wash in your hands and roll the small dough ball with the canola and form a perfect egg washed coated ball small ball.
  5. Continue to roll and make all the balls until the biscuit dough is gone.
  6. Using the baking sheet carefully layout the biscuit balls to form a shape of 2 squares. With the inside of the squares remaining open. This open area is where the dips will go into to bake and the bread to bake around them.
  7. Ensure the bread rolls on the walls all touch together as you want them to bake together. Once all the rolls have been placed, carefully ladle in the lobster dip into one of the open squares. Followed by the Philadelphia Hoagie dip ladled into the second open square.
  8. Place in the oven to bake for 15-20 minutes or until the bread rolls are fully baked and golden brown.
  9. Once baked and to serve carefully remove the baking sheet from the oven. Let cool for 1 minute and pull apart the bread rolls and dip them into the hot dips!
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Philly Cheesesteak Stuffed Poblano Peppers

This Philly Classic with a twist! Oh ya and in my opinion with you always do like do in Philly and have it “wit” cheese! Serves 4

WHAT YOU NEED:

  • 4 Poblano peppers, cut in half, seeds and inside ribs removed
  • 2 tbsp Canola Oil
  • 1 small sized white onion, sliced
  • 1 green pepper, cut into slices
  • 1.5 lbs sirloin steak, slightly frozen and thinly sliced
  • 4 slices provolone cheese
  • 1/4 cup cheese whiz

WHAT YOU DO:

  1. Preheat the oven and put the broiler on high heat.
  2. On a clean working surface (ideally using gloves) cut the poblano peppers in half and remove the seeds and ribs. Creating two halves that you can stuff. Place the peppers on a large baking sheet and place under the broiler.
  3. Broil on high for approx 5-7 minutes and then flip and broil the other side for 5-7 minutes. Turn off heat in oven and if needed keep peppers inside to warm until needed.
  4. In a large skillet over medium high heat, add the canola oil and bring to heat.
  5. Add the onions and green peppers to the hot oil and sauté for 5-7 minutes until soft. Remove from pan until needed.
  6. In the same hot pan, add the thinly sliced steak and cook for 3-4 minutes or until fully cooked through.
  7. Add the peppers and onions to the cooked steak. Add the provolone cheese and melt and mix well into the meat mixture.
  8. To serve, take 1 poblano at a time and spoon in and fill each pepper with the meat mixture. Garnish with cheese wiz just like they do in Philly and enjoy!
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Whoopie Pie Ice Cream Sandwiches

The rumor has it both New England & the city of Philadelphia both claim to have invented the Whoopie Pie. Maybe we can let the winner of the big game take the official claim to this dessert! Makes 18-24

WHAT YOU NEED:

  • ½ cup baking cocoa
  • ½ cup hot water
  • ½ cup butter
  • 1½ cups sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 2/3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Pinch of salt
  • ½ cup buttermilk
  • 1 x 1.66L tub of vanilla ice cream
  • ½ cup of sprinkles in a large bowl

WHAT YOU DO:

  1. Preheat the oven to 350F (176c).
  2. Using a large mixing bowl, add the cocoa, water and mix well. Set aside.
  3. In a separate large mixing bowl, add butter and sugar. Add the cocoa mixture, eggs and vanilla and mix well.
  4. In another mixing large bowl combine the flour, baking powder, baking soda and salt. Add this dry mixture to the butter sugar mixture.
  5. Slowly add the buttermilk and mix well.
  6. On a greased lined baking sheet using a tablespoon, spoon out a full tablespoon of whoopie pie mixture onto the baking sheet leaving approx 2–3 inches apart.
  7. Flatten each mixture dollop with a back of a spoon.
  8. Bake for 12-15 minutes or until each whoopie cookie is firm.
  9. Remove the cookies from the oven to let cool. Place in the refrigerator to cool for 30-40 minutes.
  10. When ready to serve, remove cookies from the fridge and ice cream from the freezer.
  11. Using an ice cream scoop, scoop the ice cream and place on top of the one of the cookies. Then close the whoopie pie by adding another cookie on top of the ice.
  12. Working quickly to prevent melting, gently roll the cookies with ice cream into sprinkles and serve immediately!