The key to a great Super Bowl party has more to do with the quality of the food then the game for most, so it’s crucial that you supply your guests with a variety of fun, tasty, and easy to eat treats. Creating appetizers that are based on the team’s spirit and city is a great starting off point. I wasn’t quite sure what Indiana was known for at first, but after a little research it turns out besides the Colts, Indiana is famous for corn and pork. This was hugely exciting to me as there are few greater things in food than pork and corn. Combine these tasty flavors and throw in some team colors and you satisfy even the biggest Saints fan. Speaking of the Saints, there will be love for the Big Easy as well, check back this week for some cajun inspired apps.
Colts Party Lineup:
- Baked Mini Corn Dogs
- Caramelized Three Onion Dip w/ Blue Corn Chips
- “Super Bowl” of Bacon and Cheddar Popcorn
Baked Mini Corn Dogs
Combining Indiana’s two most famous ingredients, this gourmet take on the traditional pigs in a blanket is a savory and sweet combination and is fun to make and eat! The dough can be prepared in advance and refrigerated for one day. Wrap the hot dogs right before baking to ensure the best results.
Recipe adapted from Food Network Magazine
Makes 18
Ingredients
- 1 cup reduced-fat milk
- 1 package active dry yeast
- 2 tablespoons extra-virgin olive oil, plus more for greasing
- 2 tablespoons packed light brown sugar
- 1 cup fine yellow cornmeal
- 1 1/4 cups all-purpose flour, plus more for dusting and kneading
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon cayenne pepper or paprika
- 9 reduced-fat hot dogs, halved crosswise
- 1 large egg, beaten
- 1 tablespoon black sesame seeds (optional)
- 18 Small skewers (optional)
Directions
- Warm the milk to about 110 degrees in a saucepan or microwave; pour into a medium bowl. Sprinkle in the yeast and let soften for about 2 minutes.
- Stir in the olive oil, brown sugar and cornmeal with a wooden spoon. Add the flour, salt, baking soda and cayenne pepper; stir to make a sticky dough.
- Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes.
- Shape the dough into a ball, place in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, 45 minutes to 1 hour. *If making in advance, let dough rise before placing in the refrigerator.
- Optional: Insert a wooden stick or small skewer into each hot dog half, about 1 inch deep; set aside. They can be eaten without the stick but it gives a nice presentation.
- Preheat the oven to 450 degrees and lightly oil a large baking sheet.
- Turn the dough out onto a lightly floured surface; divide into 18 pieces. With your palms, roll each piece into a 10-inch length. Wrap each piece around a hot dog half, tucking and pressing the edges to seal; place on the baking sheet.
- Brush the dough-wrapped dogs with the beaten egg; sprinkle with sesame seeds, if desired. Bake until golden, 15 minutes.
Tara O'Keeffe