Best Super Bowl Food

French Dip Egg Rolls with Homemade Horseradish Sauce:

Ingredients

• 1 lb shaved beef
• 1 tbsp beef tallow
• 2 tbsp Cuso’s Gravel Seasoning
• 1 yellow onion, thinly sliced
• 2 tbsp butter
• 1 tbsp Cuso’s Grass Seasoning
• 1 tsp salt
• 12 egg roll wrappers
• 12 thin slices of provolone cheese

Instructions (egg rolls)

1. Lay out one egg roll wrapper at a time
2. Fill the center of each with a slice of cheese, 2 tbsp beef, and 1 tbsp onions.
3. Fold in the sides.
4. Dampen front and back corners to secure the egg roll (so the stuffing doesn’t leak out when frying. Note: damp, not wet. 
5. Set your fryer to 350
6. Place in the oil for 3-4 minutes
7. When they are golden brown all over, take them out
8. Transfer to a paper towel to reduce oil

Sauce Ingredients

• ¼ cup Greek yogurt
• ½ cup light mayo
• 2 tbsp horseradish
• Juice from ½ lemon
• 1 tsp Worcestershire sauce
• Salt and pepper to taste

Instructions

Combine 1/2 cup of Greek yogurt, 1/4 light mayo, 2 tbsp of horseradish, juice of half a lemon, 1 tsp Worcestershire sauce, and salt and pepper to taste. That’s it!

Interested in Au jus? We have a dripping-less recipe for you. 

• 2c beef bone broth
• 2 tbsp unsalted butter
• ¾ tbsp Worcestershire 
• 3/4 tsp combined onion powder & garlic powder
• Salt and pepper

Instructions

1. Melt the butter
2. Add the spices, broth, and Worcestershire sauce
3. Stir to combine
4. Bring it to a boil over high heat
5. Season with salt and pepper

Philly Cheesesteak Sliders

• 12-pack slider-size rolls
• 2 tbsp Extra Virgin Olive oil
• 1 large onion, thinly sliced
• 1 large green pepper sliced thin
• 1 lb Shaved Ribeye steak
• 2 ½ tbsp Worcestershire Sauce
• 1 tsp. Stone-ground mustard
• 1 tsp Cuso’s Roasted Garlic-Onion Seasoning
• Salt & Pepper to taste
• 6 Slices provolone halved
• Garlic Aioli
• Butter

Instructions

1. Set your oven to 350F
2. Lightly oil a baking pan
3. In a small bowl, whisk the Worcester sauce, garlic-onion powder, mustard, salt, and pepper. Set aside.
4. Put the olive oil in a large skillet
5. Sautee the peppers and onions until they’re soft. Set aside.
6. Turn the heat to medium-high
7. Add the shaved ribeye
8. Keep stirring so the meat doesn’t clump
9. You want the meat to be mostly brown
10. Pour in the spice mixture, stirring until the steak saturating it completely.
11. Add the onions and peppers back in
12. Remove from the heat
13. Set the top of your rolls aside
14. Place the bottom of the rolls in your oiled baking dish
15. Spread even amounts of the meat on top of each
16. Top with provolone and Garlic Aioli 
17. Put the roll tops on top
18. Melt a little butter and brush it all over the rolls.
19. Cover the pan with foil
20. Bake in the oven for 25 minutes
21. Uncover for another 8 minutes (you want that cheese melty good!)
22. They’re ready to serve.

Buffalo Chicken Dip 

Ingredients

• 3 Chicken breasts
• Extra virgin olive oil
• Cuso’s Spicy Garlic Buffalo Seasoning
• 1 lb bacon, crumbled
• 8 oz cream cheese
• ½ cup Frank’s Hot Sauce
• ⅔ c grated cheddar cheese
• Blue cheese
• Green onion

Instructions

1. Set your oven to 375F
2. Spread a little olive oil on the chicken on both sides
3. Sprinkle some of Cuso’s Spicy Garlic Buffalo seasoning evenly on them before grilling.
4. Take the chicken to the grill. It’s done when it reaches 165F, the internal temperature.
5. Cool and dice.
6. Cut up the bacon into 1” portions vertically
7. Pull each piece off and place it in an oven-proof pan (like iron)
8. Cook until crispy
9. Toss the chicken on top, followed by the cream cheese, half of the cheddar cheese, and hot sauce
10. Mix thoroughly
11. Top with the other half of the cheddar cheese **
12. Bake for 10 minutes, with a brief broil afterward 
13. Garnish with green onions, a swirl of hot sauce (optional), and blue cheese crumbles

Serve with baby carrots, celery, chips, bread sticks, pita, pretzels, broccoli, etc. 

Guinness brownies

Ingredients

• 1 cup Guinness Blond Beer
• ¾ unsalted butter, softened
• 8 oz chocolate (semi-sweet, milk, or white)
• 1 ¼ c sugar
• 3 large eggs (room temperature)
• 2 tsp vanilla extract
• 1 cup flour
• ½ tsp salt 

Instructions

1. Bring the Guinness Beer to a boil using medium-high heat
2. Turn down the burner to medium heat
3. Continue simmering until it reduces to ⅔ cup.
4. Cool
5. Set the oven to 350F
6. Line a 9-inch square cooking pan with parchment paper.
7. Chop up the chocolate
8. Melt the chocolate with butter, whisking until smooth
9. Continue whisking as you add the eggs, one at a time.
10. Add sugar, vanilla, and ½ c of the Guinness reduction
11. Slowly blend in the flour and a pinch of salt
12. Spread into your pan
13. Cook for about 35 minutes. Check at the 30-minute mark using a toothpick. If there are a few crumbs clinging to the toothpick (not wet batter), they are done.
14. Frost with Sour Cream, Bailey’s Buttercream, or Mocha Frosting.