Whether you are tailgating or hosting a game day party, you can create some tasty food easily. The folks over at Killen's showed us how easy it is to create game day food.
Killen's Warm Potato Salad
Brisket Loaded Mac & Cheese
- 1/2 pound Brisket (chopped)
- 8 Oz Macaroni Pasta (cooked)
- 2 Cups cheddar cheese
- 1/2 cup Smoked Gouda
- 3 cups Whole milk
- 2 1/2 tablespoons All-purpose flour
- 2 tablespoons Butter
- 2oz Cooked bacon, diced (crispy)
- 1oz Sour Cream
- 1 tablespoon Chives
- 1/4 cup Cheddar Cheese (reserve)
In a saucepan, melt butter medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Add pasta and continue to cook. Put macaroni & cheese in large casserole dish.
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Garnish the top with the brisket, reserved cheddar cheese, bacon, sour cream and chives
Brisket Tacos
- 1/2 pound Smoked Brisket (Chopped)
- 12ea Corn Tortillas
Pico De Gallo
- 12ea Roma tomatoes, small diced
- 3ea Onions, small diced
- 3ea Jalapenos, seeded and small diced
- 2cup Cilantro, chopped
- 1ea Lime, juice
- Salt and pepper to taste
Using a small bowl, mix all ingredients together and season with salt and pepper
Let's Eat: Killen's game day recipes
Roasted Tomato Salsa
- 7ea Roma tomatoes, halved
- 6ea Garlic cloves,
- 1ea Onions
- 1ea Jalapeno, (Steamed, halved and seeds discarded)
- 1cup Cilantro
- 1ea tablespoon Lime, juice
- 2 teaspoons Kosher salt
- 1/2 teaspoon Ground cumin
- Preheat oven to 400 degrees.
- Arrange the roma tomatoes (skin side up), garlic cloves, onion and jalapeno (skin side up) in an even layer on a large baking sheet.
- Roast about 10 minutes or until the tomatoes and jalapenos have blistered and blackened pretty thoroughly on top.
- Remove pan from the oven, and peel and discard the skin from the tomatoes.
- Once cooled, transfer the tomatoes, garlic, onion and jalapeno to the bowl of a food processor or blender and blend until smooth.
- Season with the remain ingredients and adjust with salt & pepper.
- Place in an airtight container and reserve.
To Assemble:
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Arrange the tortillas down on a plate, top with the brisket, salsa and pico de gallo.
Warm Potato Salad
- 3 pounds Red Bliss Potatoes, washed and cubed
- 1oz Grapeseed oil
- 1oz Cooked bacon, diced (crispy)
- 2ea Boiled eggs, chopped
- 4oz Onion, small diced
- 3oz Green pepper, small diced
- 3oz Celery, small diced
- 2oz Pickles, small diced
- 2oz Green onions, thin sliced
- 3/4 cup Mayonnaise
- 1/2 cup Creole Mustard
- Salt and pepper to taste
- Preheat oven to 375 degrees.
- Place the cubed potatoes in a large sheet tray and drizzle grapeseed oil.
- Season with salt and pepper and place in the oven until golden brown and fork tender.
- In a small bowl add all the ingredients together and mix well. Season with salt and pepper.
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