Easy Game Day Recipes
This season of football may look a little different, but that’s not going to stop fans from cheering on their favorite teams and enjoying a few tasty snacks.
Satterfield’s Cahaba Heights location shared some easy and delicious game day recipes to make at home and we think you’ll love them!
Conecuh Sausage & Bacon Poppers
- 2 packs of cream cheese
- 1/2 cup of chopped chives
- 1 lb. sliced, about ¼ inch thick Conecuh sausage
- 2 lb. sliced bacon
- 3 jalapenos sliced thin into coins
- Sorghum for glazing
How to Make the Chive Cream Cheese
Set your cream cheese out at room temp for about one hour or until slightly soft. In a mixer, whip the cream cheese until airy and light about 3 minutes on a medium speed and add chives at the end and set aside.
How to Make the Poppers
Slice the bacon in half and put a piece of sausage on the bottom. Top with about 1 tablespoon of cream cheese and add a jalapeno on top of that. Add another tablespoon of cream cheese on top of jalapeno. Roll the jalapeno on top of the jalapeno. Tightly roll upward. Repeat with all slices of bacon. Bake in the oven until bacon is crispy. Glaze the poppers with sorghum while still warm (you can also use maple or cane syrup!
Crispy Deviled Eggs
Ingredients for the Filling
- 10 hardboiled eggs, split in half and yolks removed
- 1/2 cup Dukes Mayonnaise
- 1/4 cup creole mustard
- Hot sauce to taste
- Salt to taste
- Black pepper to taste
- Caviar for topping (paddlefish recommended)
Directions to Make the Filling
Set aside egg whites. Mix yolks with remaining ingredients in a food processor until very smooth and put in piping bag with star tip. Set aside.
Ingredients for the Paprika Aioli
- 3 egg yolks, raw
- 2 tbs. creole mustard
- 1 tbs. sherry vinegar
- 1 1/2 cups neutral oil (canola/vegetable)
- Salt to taste
- 2 tbs. smoked paprika
How to Make the Paprika Aioli
Put the egg yolks, mustard, sherry vinegar, salt and paprika in a food processor and run for about 15 seconds. Slowly emulsify oil into the food processor. Mixture should be creamy and thick.
Ingredients for Tempura Fry “Crispy”
- 1 1/2 cups corn starch
- 1 1/2 cups rice flour
- 2 tbs. salt
- 2 cups club soda (chilled)
How to Make the Tempura Fry “Crispy”
Mix all the dry ingredients together in a bowl. Pull 2 cups out and put in a separate bowl. Whisk in chilled club soda to the 2-cup bowl mixture.
Set your fryer to 375 degrees. Take the cooked egg whites and toss in your reserved dry tempura mixture. Shake off excess flour and thoroughly coat the eggs in the wet tempura mixture. Dip the coated egg whites in the fryer and fry for about one minute or until crispy. Place on a tray lined with paper towels and lightly salt. On a platter dot or smear paprika aioli. Place the crispy egg white on top and fill with reserved egg filling mixture. Top with a generous spoonful of caviar and some chopped chive or parsley to serve.
The Slow Burn – Cocktail
- 2 oz. tequila
- .75 oz. habanero shrub
- .75 oz. lime juice
- .75 oz. orange juice
- 3 or 4 dashes 18.21 Japanese Chili Lime bitters
Shake all ingredients together and pour into rocks glass with salted rim. Garnish with orange wheel or wedge.
Satterfield’s is located at 3161 Cahaba Heights Road in Birmingham.
The restaurant is currently serving dinner Wednesday – Saturday, 4 p.m. – 9 p.m. and brunch Saturday and Sunday, 10 a.m. – 2 p.m.
Happy Hour is available throughout the restaurant Wednesday – Saturday, 4 p.m. – 6 p.m.
For reservations or info visit www.satterfieldsrestaurant.com.
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