ALL THE LATEST

All Austin Del Mar San Diego

Be the MVP of the Big Game Party

Game day recipes from Searsucker Executive Chefs

SSSD_SuperbowlSnacks

Everyone knows the true Super Bowl winners are the ones who bring the best snacks to the party. Whether you’re hosting or a guest at someone else’s viewing party, be prepared with these crowd-pleasers from two Searsucker Executive Chefs, Tony Torres in San Diego, and Andrew Turner in Austin.

CHEF TONY TORRES’ TEXAS-STYLE PULLED PORK

“My inspiration for the Super Bowl snack is something that was taught to me by the world famous chef of Searsucker Austin, Andrew Turner. This is my interpretation of his Texas-Style pulled pork with a little San Diego twist.

Ring that dinner bell ya’ll!”

INGREDIENTS

1 Pork shoulder, boneless
1 cup BBQ sauce (gotta be that Texas stuff)
1\2 cup Apple Cider Vinegar
1\2 cup Dark beer (from your favorite San Diego brewery)
1\4 cup Brown Sugar
1 Tablespoon Dijon mustard
1 Tablespoon Worchestershire sauce
1 Tablespoon Chipotle chile powder
1 large onion, chopped
4 cloves garlic, crushed
4 sprigs fresh thyme
1 pack Kings Hawaiian slider buns
1 jar pickles (homemade or favorite store brand)
2 Tablespoons kosher salt

INSTRUCTIONS

Rub the pork shoulder with salt and let sit out at room temp for 30 mins to allow for salt absorption. Meanwhile, mix all ingredients, except pickles, together in a bowl and set aside. Place pork shoulder into a slow cooker and set on low then pour over ingredients in mixing bowl and cover. Cook this little piggy for approx. 6 hours until it’s fork tender NOTE: This step can be done a day before the big show. Remove the pork shoulder from the slow cooker and let rest for about 20 mins then turn slow cooker up to high with liquid still in it. After pork is cool enough to handle shred up the meat with 2 forks or your (clean) hands. Use the cooking liquid to moisten the pork to desired consistency (I like it super saucy!). Toast them slider buns till good ‘n golden then place some spoonful’s of meat on each one along with a slice of pickle. Top em and serve them on a platter. Let your hungry guests pull them apart themselves. Last but not least sit back and relax as you watch your guests devour your hours of hard work in just a few seconds.

 

CHEF ANDREW TURNER’S SEARVICHE

“My Superbowl dish is inspired by friend and mentor, Chef Tony Torres.  Ceviche is not only one of my favorite dishes to prepare, it is also one of my favorite dishes to snack on during a get-together with my friends.  To give it a little extra Lone Star love, my Searviche this year will feature local produce sourced from several of Central Texas’ farms and purveyors. This is a great dish to make ahead of time as it gets better the longer it marinates.”

INGREDIENTS

2-3 lbs. rock fish or corvina small diced
3  serrano chilis, deseeded and julienned
4 fresno chilis, deseeded and julienned
4 padron peppers deseeded and julienned
3 roma tomatoes small diced
1 cucumber deseeded and small diced
1 red onion finely julienned
1 bunch cilantro chiffonade
4 avocados small diced
15 limes – juiced
salt to taste
tajin to garnish

1 big bag of your favorite tortilla chips

12 pack of your favorite cerveza

INSTRUCTIONS

Place all of the diced ingredients (minus avocados) in a large mixing bowl and squeeze the lime juice over the top of the ingredients until they are submerged.  Season the mixture aggressively with salt then place plastic over the bowl and refrigerate for 1-2 hours. When ready to serve, strain off most of the liquid and then carefully fold in the diced avocados. Sprinkle with Tajin, crack some brews and you’re ready to serve.

 

JAYSON STORICKS’ HAIL MARY….

Failed to prep, and need a Hail Mary to bring to the party? You can never go wrong with a good case of beer. GM Jayson Storicks has tried ‘em all and can tell you which ones are guaranteed to score you a touchdown. Click to see his round-up of the best Fall brews, perfect for Football season.