Super Bowl Snack Something's Burning!

January 28, 2019

With Super Bowl LIII coming up, Bert Kreischer invites fellow comedians, Donnell Rawlings (Chappelle Show) and Red Grant (Def Comedy Jam) over to make Mini Monte Cristos, Buffalo Dip, and Scotch Eggs. Check out the recipe below if you want to make any of these snacks for your Super Bowl party.

Super Bowl Snacks

Mini Monte Cristos, Buffalo Chicken Dip, and Scotch Eggs:

Mini Monte Cristo Sandwiches:

  1. Using 8 slices sandwich bread, remove crusts and flatten out with rolling pin.
    1. Top with one slice ham, one slice turkey, and one slice swiss cheese
    2. Roll sandwich to form a log and slice into 3 pieces
    3. Put prepared sandwiches in the fridge to set up
  2. Heat crisco in big blue pot for deep frying.
  3. Prepare the batter.
    1. Whisk together 2 large eggs and 1 cup milk
    2. Add 1 cup Krusteaz pancake mix, ¼ teaspoon cinnamon and ¼ teaspoon salt
    3. Dip cold sandwiches into batter and deep fry
    4. Cook a few at a time until deep golden brown, turning frequently
    5. Assemble like the picture below. Dust with powdered sugar and make the football laces using raspberry jelly

Buffalo Chicken Dip:

  1. Heat the oven to 375 degrees.
  2. In the cast-iron skillet, melt 1 tablespoon butter over medium-high heat.
  3. Add the 2 cups shredded chicken and ½ cup Frank’s Red Hot and simmer until the sauce has thickened and reduced by half, 2 to 3 minutes.
  4. Turn off the heat, then stir in ½ teaspoon lemon juice, ¼ cup sour cream and 4 ounces cream cheese until combined. Sprinkle ½ cup shredded White Cheddar Cheese over the top.
  5. Bake until bubbling around the edges and the cheese has melted, about 10 minutes.
  6. Immediately garnish with ¼ cup blue cheese and chopped chives.


Scotch Eggs:

  1. Place 4 eggs in a small saucepan; add cold water to cover.
  2. Bring to a boil; remove from heat, cover, and let stand for 3 minutes.
  3. Carefully drain, then fill pan with ice water to cool eggs.
  4. Gently crack shells and carefully peel under cold running water.
  5. Place eggs in a bowl of cold water; cover and chill until cold. DO AHEAD: Can be made 1 day ahead. Keep chilled.
  6. Place flour in a wide shallow bowl and crushed corn flakes in another wide shallow bowl.
  7. Divide sausage into 4 equal portions. Pat 1 portion of sausage into a thin patty over the length of your palm.
  8. Lay 1 soft-boiled egg on top of sausage and wrap sausage around egg, sealing to completely enclose.
  9. Repeat with remaining sausage and eggs.
  10. Whisk remaining 2 eggs in a medium bowl to blend.
  11. Working gently with 1 sausage-wrapped egg at a time, dip eggs into flour, shaking off excess, then coat in egg wash.
  12. Roll in corn flakes to coat. DO AHEAD: Can be made 1 day ahead. Keep refrigerated, uncovered.
  13. Attach a deep-fry thermometer to side of a large heavy pot.
  14. Pour in oil to a depth of 2” and heat over medium heat to 375°.
  15. Fry eggs, turning occasionally and maintaining oil temperature of 350°, until sausage is cooked through and breading is golden brown and crisp, 5–6 minutes.
  16. Use a slotted spoon to transfer eggs to paper towels to drain. Season lightly with salt and pepper. Serve warm with mustard.

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