The excitement of Super Bowl LII (Philadelphia Eagles vs New England Patriots) is getting closer with every minute - and, all across Greenwich, living rooms will play host to informal viewing parties of fervent sports fans cheering their team on toward the big win!
But Super Bowl Sunday is a MAJOR food event, too! Americans are expected to consume 1.35 billion wings on Sunday, according to the National Chicken Council’s annual report, and spend $49 million on dips, according to Nielsen.
That's why we wanted to bring you a recipe for some Touch-Down Worthy Fare that goes beyond the same-old Game Day Grub!
So we reached out to Watson's Catering and Events of Greenwich for an exclusive, elevated, football-shaped food recipe that is guaranteed to score with your guests!
RECIPE: Roasted Vegetable End Zone Empanadas
Prep time: 40 mins.
Cook – 1 hr. 15 mins.
2 cups whole-wheat flour 1 ½ cups cornmeal 1 cup all-purpose flour 2 tablespoons sugar 1 ½ teaspoons baking powder ¾ teaspoon salt ¾ cup olive oil 1 ¼ cup cold water
1 small eggplant 1 red onion 1 red pepper 1 tomato 1 medium green zucchini 4 tablespoons olive oil Kosher salt and freshly ground black pepper 2 eggs 1 cup shredded Monterey jack cheese Sour cream for garnish
For the dough: In a large bowl sift the first six ingredients. Add the oil and work through with your hands. Little by little add the water and knead until the dough comes together. Roll the dough into a ball, wrap in plastic and refrigerate at least one hour.
For the filling: Preheat the oven to 350°
Wash the eggplant, onion, pepper, tomato and zucchini. Chop into 1-inch pieces. Inside a roasting pan, mix up the veggies, drizzle with olive oil. Cover with aluminum foil and roast for 1 hour, until tender. Remove from the oven and allow the mixture to cool. Chop the veggies coarsely and toss together with the remaining oil from pan – season with salt and pepper.
For assembly: Divide dough into 2-inch round balls. Using a rolling pin, roll out a ball into a flat disc, about 1/8-inch thick. Using a ring cutter or a glass with a sharp knife, cut around the circumference to form a clean edge and a perfect circle. Fill the inside with about 2 tablespoons of the cool veggie mixture and top with shredded cheese.
Crack the eggs in a bowl, add 2 tablespoons of cold water and whisk until thin. Using a brush, brush the rim of the dough all around, then fold over and crimp the edges with a fork. Set on a baking sheet lined with parchment paper or foil sprayed with a little oil. Repeat with remaining dough and veggies.
Once you have made all your empanadas brush with more of the egg. Bake until golden, about 15 minutes.
With a pastry bag, or zip lock with a sliced corner, drizzle the sour cream on top to create the cross-laces.
About Watson's Catering and Events
Watson’s is a full service catering and event planning firm serving Fairfield and Westchester Counties and New York City. Watson’s is known for exquisite food and professional and courteous service. With every event and wedding, it’s the goal of our staff to attend to every detail while being as unobtrusive as possible.
Watson's Catering and Events
One Glenville Street
Greenwich, Connecticut 06831