Chef Kev shares Super Bowl recipes - | WBTV Charlotte

Chef Kev shares Super Bowl recipes

(WBTV) (WBTV)

Chef Kevin Winston stopped by WBTV News Saturday Morning to share details on two Super Bowl recipes and an upcoming event, “The Roving Plate.” It’s a traveling, communal dining experience at a mystery location on Sunday, February 14, 2016. To RSVP, check out ChefKevWinston.com

Bison Bacon Sliders 

Ingredients:

  • 1/2 tsp. sea salt
  • 1/4 tsp. fresh ground pepper 
  • 1 lb. grass-fed Bison or grass-fed beef
  • 1 tsp. sea salt
  • 1/2 tsp. ground pepper
  • 1 tsp. All purpose seasoning
  • 1 lb. nitrate free, uncured bacon (I like Applegate Farms) 
  • Quick Guacamole (1 avocado, juice from 1/2 lime, 1/2 tsp. sea salt, 1 tsp. cumin, 1/4 tsp. chili powder, 1/4 tsp. pepper) 

Instructions:

For the Bacon: 

  • Pre-heat oven to 350 and cover a baking sheet with a cooling rack or foil. 
  • Place bacon onto cooling rack or foil and bake for 15 min. or until cooked well. 
  • Remove from the oven and set aside. 

For the Burgers 

  • Mix Bison and seasonings in a medium bowl. \
  • Form into palm size patties. Use the size of your potatoes to judge how big your burgers should be. 
  • Heat a grill or grill pan to medium. 
  • Grill burgers about 4-5 minutes per side or until they've reached your desired doneness. 

Assemble your burgers! 

Layer a Hawaiian roll with a burger patty, top with a slice of bacon cut in half, then a spoonful of quick Guacamole and finally a second potato slice. 

Serve and enjoy! 

Spinach Artichoke Dip

Ingredients:

  • 2 Boxes Chopped Frozen Spinach, Thawed
  • 1 ½ Cups Canned Artichoke Hearts, Chopped
  • 6 oz. Cream Cheese
  • ¼ Cup Sour Cream
  • ¼ Cup Monterey Jack Cheese
  • 1/3 Cup Grated Parmesan
  • ½ Tsp Red Pepper Flakes
  • ¼ Tsp Salt
  • ¼ Tsp Nature’s Seasoning
  • ¼ Tsp Granulated Garlic

Preheat oven 3500 F and prepare a small 9x13 inch pan. On stove top, add spinach and artichokes to a pan and cook until warm throughout and spinach is wilted, about 5-6 minutes.

Discard liquid, stir in cream cheese until combined, hot and soft, about 1 minute.

Stir in remaining ingredients and half of Monterey Jack cheese. Transfer mixture to 9x13 inch pan. Top with remaining Monterey Jack cheese and bake at 3500 F for 15 minutes.

Serve hot with tortilla chips, warmed whole wheat pita triangles or fresh, sliced vegetables.

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