Super Bowl recipes from Oso Market + Bar

Super Bowl recipes from Oso Market + Bar »Play Video

There are two winners at every Super Bowl party: the winning team and the person who made the best food. Oso Market and Bar owner Colin Howard shows off three Super Bowl recipes that will help you score big points with your guests!

Bacon Wrapped Dates

Servings: 8

Ingredients:
24 medjool dates
12 oz chorizo
12 oz blue cheese
24 slices of bacon
Sage-infused oil or olive oil
Cumin-infused honey or honey

Instructions:
Preheat oven to 375 degrees.
Pit medjool dates.
Mix blue cheese and chorizo.
Stuff ½ teaspoon of the blue cheese and chorizo mixture into each date.
Lay out strips of bacon and sprinkle with pepper.
Wrap date in bacon and place on baking sheet sealed-side down.

Once dates are stuffed and wrapped, place in oven for 20 minutes at 350 degrees.
Place over sage-infused olive oil bath.
Drizzle cumin-infused honey to taste.
Crumble extra blue cheese sparingly.
Serve with sliced baguette.


Brat Plate

Ingredients for Plate

1 Wild Boar Bratwurst (from Nicky Farms or other)
8 oz German Potato Salad
4 oz sauerkraut
1 oz pickled red peppers

On the side for dipping:
Dijon mustard or stone ground mustard
Orange marmalade, topped with sea salt

Bratwurst Recipe

Ingredients:
1 Wild Boar Bratwurst (from Nicky Farms or other)
1 can pilsner beer

Instructions:
Store in pilsner beer overnight.
The next day, simmer on the stove for 15 minutes in the pilsner.
Heat oven to 400 degrees.
Roast for 10 minutes. Flip half way through.

Potato Salad Recipe

Ingredients:
4 lbs. potatoes
1 fennel bulb
1 teaspoon sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon whole grain mustard
1 tablespoon parsley
2 tablespoons capers
½ lb. bacon, cooked and chopped into bite sized pieces

Instructions:
Preheat oven to 400 degrees.
Cube potatoes to ½ inch pieces.
Mix together potatoes and fennel.
Roast in ovenproof pan for 20 minutes.
Deglaze pan with sherry vinegar.
Transfer roasted potatoes, fennel, and sherry vinegar to a medium sized mixing bowl.
Add Dijon aioli, mustard, chopped parsley, capers and bacon.
Mix well, season salt and pepper to taste and store in refrigerator.


Smoky Marcona Almonds

Servings: 6 – 8

Ingredients:
6 cups Marcona almonds
3 tablespoons pimenton
1 tablespoon chili powder
½ teaspoon cayenne pepper
1 teaspoon salt
2 teaspoons olive oil

Instructions:
Mix all ingredients together in a large mixing bowl.