January-February 2010 | GAME TIME!

Buxy's Salty Dog Saloon's Pittsburgh Salad and The Greene Turtle West's Buffalo Chicken Dip
Grilled Philly Cheese Steak Tacos with a Scallion Sour CreamWashington Red-Skin Potato BitesRed Zone Hot Buffalo Wings



Recipes for your Super Bowl party

Written By: | Photographer: Stephen Cherry

Buxy’s Salty Dog Saloon’s Pittsburgh Salad
This delicious salad is great to share with a large group of people gathering to watch a big game. Since it’s easy to adjust the amount being prepared, it is a perfect dish for any party. The crew at Buxy’s Salty Dog Saloon in Ocean City makes this Iron City favorite whenever the 6-time Super Bowl champion Steelers are playing.
Ingredients: (Amounts vary according to your own preferences)
Spring mix / lettuce mix
Cherry tomatoes
Shaved carrots
Shredded cheese
French fries
Kosher salt
Black pepper
Steak (grilled to your temperature)
Blue cheese dressing
In a large bowl, or several smaller bowls, layer on the first 6 ingredients to create a delicious salad. Season your steak with salt and pepper (if you desire) and grill to your preferred degree of doneness. Allow the meat to cool, then slice against the grain of the steak into thin strips. Cook the French fries in oil to a golden, crispy texture. Assemble the rest of the salad, then pile on French fries and top with steak. Add blue cheese dressing and indulge in this Pittsburgh favorite.
Buxy’s Salty Dog Saloon
The Greene Turtle West’s Buffalo Chicken Dip
When you are having people over to watch the game or are commissioned to bring a dip to someone else’s house, try this slightly spicy, very creamy dip made famous by The Greene Turtle West. It’s guaranteed to win over everyone in attendance – just as it does in the restaurant that’s home to local Baltimore Ravens fans. 
3 chicken breasts (cooked and diced or shredded)
4- 8 oz. blocks of softened cream cheese
1 bottle of ranch dressing
¾ bottled wing sauce (mild, medium or hot)
4 oz. of shredded cheddar or jack cheese
1 container of blue cheese crumbles
Combine all the ingredients, except the crumbled blue cheese, in a bowl and blend thoroughly. Pour the mixture into a 9 inch by 13 inch pan and bake in the oven at 350 degrees for about 25 minutes. Top generously with blue cheese crumbles and return to the oven under a low broiler until the blue cheese and dip are bubbly and slightly brown on top. Serve with your favorite tortilla chips.
The Greene Turtle West
Grilled Philly Cheese Steak Tacos with a Scallion Sour Cream
Authentic Mexican tacos are prepared using the freshest ingredients—and are kept simple to allow the quality of ingredients to shine through. This recipe is very easy and can be quickly made for a large group of hungry football fans. The finished product may not visually remind Philadelphia Eagles fans of their famous cheese steaks, but they’ll be proud to call this dish one of their own by halftime. 
Flank or hanger steak
Kosher salt and black pepper
Finely diced red onion
Queso Fresco, cheddar, or pepper jack cheese
Small corn tortillas
Sour cream
Scallions sliced thinly on the bias
Season the steak with salt and pepper and cook on a grill or in a grill pan to desired temperature. Let cool. Heat a saucepan and warm corn tortillas, flipping them once prior to serving. In a small bowl, mix ½ cup of sour cream and scallions. Thinly slice the steak on the bias against the grain. Assemble the tacos by laying out the warmed tortillas, placing 1-2 pieces of steak on each and finish with diced red onions, cheese and a dollop of scallion sour cream.
Washington Red-Skin Potato Bites
Hail to the Redskins and to these bite-size potato skins that will earn plenty of extra points at your next tailgating party. They’re as fast as Antwaan Randle El to make, delicious to eat and will even satisfy “The Hogs” appetites!
10 small-medium red skin potatoes
10 strips of bacon
4 scallions thinly sliced
1-cup mix of shredded cheddar & Monterrey Jack cheeses
Kosher salt and pepper
Garlic powder
Sour cream
Preheat oven to 400 degrees Fahrenheit. Boil the potatoes whole until an inserted fork still shows a little resistance. Cool the potatoes under cold running water and set aside. Cut raw bacon into ½ inch pieces and cook in skillet until crispy—transfer to a paper towel to drain. In a bowl, combine the cheese, cooled bacon, salt & pepper, garlic powder and all but 1 tablespoon of scallions. Dry potatoes and cut ends so they sit flat on a baking sheet, and then cut in half. With a small melon baller, hollow center of each potato half, but be careful not to poke through the outside. Then add an equal amount of the cheese mixture and place in oven for about 25 minutes or until the potato has cooked through and the cheese has melted. Garnish with reserved scallions and serve with sour cream.
Red Zone Hot Buffalo Wings
No tailgate party is complete without a big plate of hot, spicy, delicious chicken wings. Sure, you can buy them at your local wing joint and bring them home, but they will never taste as good as when you make them yourself – unless you happen to be visiting Buffalo. Steeped in a deliciously flavored hot sauce and served with blue cheese dressing, any Buffalo Bills fan would be proud to serve this dish.
20 chicken wings
¼ cup unsalted butter
½ cup hot wing sauce
Salt and pepper
1 cup mayonnaise
½ cup blue cheese crumbles
1 tsp white sugar
A few sprigs of fresh thyme
Frying oil
Put the wings on a large baking tray, liberally sprinkle with salt and pepper and bake at 425 degrees for about 25 minutes. Take out and set aside. Strip and chop the leaves of thyme and add to bowl with mayonnaise, sugar, and a splash of water. In a saucepan, melt the butter and add wing sauce until heated through. In a large bowl, toss together the wings and sauce/butter mixture. For even spicier wings, omit the butter. In a cast iron pot, add 3-4 inches of oil and heat on medium to medium high. Cook the wings in oil until the internal temperature reaches 165 degrees Fahrenheit. Serve with celery sticks and blue cheese dressing.


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