Pigskin Sandwiches Recipes

PIGSKIN SANDWICHES

Pigskin Sandwiches image

Guests won't need much coaching to run for the sandwiches when they're served on tasty football buns, like those I baked for a theme party. They were part of a sporty dinner I planned for residents at a nursing home, where I head the food staff. -Sister Judith LaBrozzi, Canton, Ohio

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 18 servings.

Number Of Ingredients 12

Ingredients

1 package (1/4 ounce) active dry yeast
1/2 cup sugar, divided
2 cups warm water (110° to 115°), divided
1/2 cup plus 2 tablespoons butter, softened, divided
1-1/2 teaspoons salt
1 egg, lightly beaten
6-1/2 to 7 cups all-purpose flour
Mayonnaise or mustard, optional
Lettuce leaves and sliced tomatoes
18 slices process American cheese
2-1/2 pounds sliced deli ham
4 ounces cream cheese, softened

Steps:

In a large bowl, dissolve yeast and 2 teaspoons sugar in 1/4 cup warm water. Let stand for 5 minutes. Add 1/2 cup butter, salt, egg and remaining sugar, water and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. turn onto a lightly floured surface; divide into 18 pieces. Shape into ovals; place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 18-23 minutes or until golden. Melt remaining butter; brush over buns. Remove from pans to wire racks to cool., Split buns. Spread with mayonnaise or mustard if desired. Top with lettuce, tomato, cheese and ham. Replace tops. Place cream cheese in a plastic bag; cut a small hole in the corner of the bag. Pipe football laces on sandwiches.

Nutrition Facts :

PIGSKINS IN BLANKETS

Pigskins in Blankets image

Easy to throw together, these festive hors d'oeuvres are the suited-up tailgate version of the cocktail-party favorite.

Provided by Food Network Kitchen

Categories appetizer

Time 1h15m

Yield 6 servings

Number Of Ingredients 5

Ingredients

One 13-ounce package kielbasa
All-purpose flour, for rolling
One 17.3-ounce package frozen puff pastry, thawed
1 large egg, lightly beaten
1/3 cup mustard, such as Dijon, whole grain, spicy brown or yellow, for dipping

Steps:

Split the kielbasa in half lengthwise and then cut each half into six 3/4-inch pieces, slicing on an angle. Cook the pieces in a large nonstick skillet over medium heat until the skin is crisped and some of the fat has been released, about 5 minutes. Transfer the kielbasa to a paper towel-lined plate to cool.
Preheat the oven to 425 degrees F.
On a lightly floured surface, roll one piece of puff pastry out to form an 8- by 11-inch rectangle. Using a 3 1/2-inch round cookie cutter, cut out 6 circles from the pastry; cut the circles out as close together as possible and reserve the scraps. Repeat with the second sheet of puff pastry.
Wrap a circle of puff pastry around each of a kielbasa, pinching the seams together to seal all the way around so no kielbasa is exposed and gently pulling on the ends to make a tapered football shape. Place on an ungreased baking sheet, seam-side down, and repeat with the remaining pastry and sausage.
Brush the rolled sausages with the beaten egg. Use bits of the pastry scraps to make laces on each "football" by placing 1 strip lengthwise on top of each and laying 3 smaller strip crosswise over it. Press down gently to adhere and brush the laces with a bit more egg.
Bake until the pastry is browned and crisped, 25 to 30 minutes. Serve the pigskins with mustard for dipping.

PARKER'S PERFECT PIGSKIN CHILI

Parker's Perfect Pigskin Chili image

This is the chili I make for Super Bowl (and many other occasions). I developed the recipe over about a five year period, and it is a huge hit with my friends. The 'secret' ingredients include Thai fish sauce, lime, and whiskey. This recipe takes a long time with multiple steps. You can braise and shred the beef and make the sauce on separate days, and it's definitely better the next day. Garnish with sweet onion, Cheddar cheese, sour cream, and salsa. Serve over rice, beans, or pasta.

Provided by Parker Whittle

Categories Chili Without Beans

Time 7h20m

Yield 24

Number Of Ingredients 21

Ingredients

1 (2 1/2 pound) beef roast
4 cups beef stock
2 tablespoons crushed garlic
1 fluid ounce Scotch whiskey (such as Laphroiag®)
2 tablespoons olive oil
1 large onion, diced
2 green bell peppers, diced
2 tablespoons crushed garlic
2 (28 ounce) cans diced tomatoes
1 (14 ounce) can tomato sauce
½ cup beef suet
1 cup New Mexico red chile powder
¼ cup ground cumin, or more to taste
¼ cup dried oregano
2 tablespoons dried basil
6 tablespoons fish sauce
2 tablespoons lime juice
1 fluid ounce Scotch whiskey (such as Laphroiag®)
1 tablespoon honey
2 dashes hot pepper sauce, or more to taste
salt and ground black pepper to taste

Steps:

Brown the beef roast in a large Dutch oven or pot over medium heat, about 5 minutes on each side. Cover beef with beef stock, 2 tablespoons garlic, and 1 fluid ounce Scotch whiskey; braise over low heat until beef is tender, 3 to 4 hours.
Heat olive oil in a large pot over medium heat; cook and stir onion, green bell pepper, and 2 tablespoons garlic in the hot oil until lightly browned, 5 to 8 minutes. Add diced tomatoes, tomato sauce, beef suet, chili powder, cumin, oregano, basil, fish sauce, lime juice, 1 fluid ounce Scotch whiskey, and honey to onion mixture. Bring to a boil, reduce heat to low, and simmer for 3 to 4 hours.
Remove beef from braising liquid and shred. Stir braising liquid and shredded beef into tomato mixture; simmer to blend flavors, about 1 more hour. Season with hot sauce, salt, and black pepper.

Nutrition Facts : Calories 179.1 calories, Carbohydrate 10.5 g, Cholesterol 24.4 mg, Fat 11.9 g, Fiber 3.6 g, Protein 8.4 g, SaturatedFat 4.7 g, Sodium 540.2 mg, Sugar 4.5 g

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