Hosting a Refined Super Bowl Party: Roast Beef Trifecta

Just as your wardrobe and style reflect a refined elegance, so too should your entertainment. Save the hot wings and nachos for a game night. Bring panache to your entertainment table.  If you were hosting a Sunday night dinner, your guests would expect a  meat dish as the main course, a vegetable, another side dish, dessert, and a refreshing beverage. Here’s how to take a pot roast and turn it into a delectable tapas-style meal that is delicious, filling, and sets the bar for your guy and lady friends alike.

Menu:

BBQ Beef Sliders on Roll

Pulled Beef on Bruschetta with Roquefort Cheese and Sauteed Red Onions

French Dip on Croissant with Provolone – Au jus on the side

Baked Mac-n-Cheese with Jalapeno

Bacon Brussels Sprouts with Garlic and Parmesan 

Fudgy Chocolate Bourbon Balls

Cranberry Pineapple Vodka Spitzer

A typical pot roast is chuck steak prepared in the oven or a crock pot. For a twist, I make a Balsamic Roast Beef. The flavor profile is amazing. I use the linked recipe with the following changes: (1) for a more sweet and tangy flavor, use fig balsamic vinegar; (2) instead of Worcestershire sauce, use A-1 steak sauce; (3) skip the soy sauce; (4) instead of honey, use molasses; and (5) add one large sliced red onion. Once your roast is done, use two forks to pull the meat apart. Divide the meat and put it in two separate pots. One pot will be for the BBQ beef. The other pot will be for the Pulled Beef Bruschetta and French Dip. It is essential that you do not throw away the juice from the roast. It will be your Au jus and can be frozen to use with other beef recipes. Pour the Au jus in a bowl. Remove the red onions and put them in a separate bowl.

BBQ Beef  Sliders on Roll

Beef Sliders

Beef Sliders

For the BBQ Beef Sliders, take one of your pots of  beef and pour your favorite BBQ sauce over it. You can use King’s Hawaiian rolls or get dinner rolls from your local bakery. Put BBQ beef between the rolls and serve on a platter.

 

 

 

Pulled Beef on Bruschetta with Roquefort Cheese and Sautéed Red Onions

Beef Bruschetta

Beef Bruschetta

For the Pulled Beef Bruschetta, you will need a baguette. Slice the baguette and lightly rub with garlic butter. Toast the baguette lightly. Take out another platter. Place the baguette, which is now bruschetta, on platter in a diagonal pattern. Spoon some beef on the bruschetta. Crumble some roquefort cheese. Top with the red onions from the bowl. Voila!

 

 

French Dip on Croissant with Provolone – Au jus on the side

French Dip

French Dip

For the French Dip, you can use mini croissants or mini hero/sub bread. Take out another platter and arrange the croissants. Add a slice of provolone to the inside of the croissant. Spoon some beef on top of the provolone. Top with the red onions from your bowl. In front of your platter, have a small bowl with a spoon containing the Au jus so that guests can add as much as they desire. Be sure to skim the fat from the Au jus. When you pour the Au jus into the bowl, you will notice that the fat separates from the juice and rises to the top. Simply spoon the fat out.

 

Baked Mac-n-Cheese with Jalapeno

Mac N Cheese

Mac N Cheese

For the Mac-n-Cheese, do not use anything from a box. Homemade tastes better and takes less than an hour for prep and cook. I am about to release a family secret, Auntie Betty’s Mac-n-Cheese. It was the first real dish that I ever cooked. One taste and people will swear that you are a professional. I have converted picky eaters and children by making Auntie Betty’s Mac-n-Cheese. I have tweaked my aunt’s recipe, but the basics are the same.

You will need: 8 oz shredded mozarella, 8 oz shredded colby/monterey jack, 16 oz shredded mild cheddar, 8 oz sliced smoked gouda with jalapeno (optional), 3 large eggs, 2 cups of whole milk, 16 oz of elbow or penne pasta, 5 tablespoons of butter, and seasoning salt. Preheat oven to 350. Cook pasta al dente according to instructions.You do not want mushy pasta. You do not need to over cook the pasta because it will bake in the oven. Once cooked, rinse the pasta and season it with seasoning salt. In a separate bowl, crack the eggs, add the milk and seasoning salt. Stir together. Now you are ready to assemble.

Grease a 9×13 pan with butter or cooking spray. Pour half of the milk/egg mixture in the bottom of the pan. Add half of the cooked pasta, spread evenly. Layer the mozarella evenly. Add the colby/jack cheese. Add the sliced gouda with jalapeno evenly across the pan. Add half (8oz) of the mild cheddar. Layer the rest of the pasta. Add the remaining (8oz) of mild cheddar. Pour the rest of the milk/egg evenly over pan. Put a tablespoon of butter in each of the pan’s corners and one tablespoon in the middle. Cook for 30-40 minutes until the milk mixture is no longer running.

Bacon Brussels Sprouts with Garlic and Parmesan 

Here is a good recipe for the Bacon Brussels Sprouts with Garlic and Parmesan. You can use bacon or pancetta. My change: during the last two minutes of the bacon/pancetta cooking, add 2-3 gloves of garlic chopped or sliced.

Fudgy Chocolate Bourbon Balls

Dessert will most likely steal the show. Perfect for a Super Bowl party! I came across this Fudgy Bourbon Ball recipe and it is a hit. Just make sure your guests have a designated driver. This dessert packs a punch! I would suggest using less bourbon than the recipe calls for or you may have sleepover guests.

Cranberry Pineapple Vodka Spitzer

While beer and football go hand in hand, you need to have something for the ladies to drink. A great drink alternative, with a non-alcoholic version, is a Cranberry Pineapple Spritzer. Get a bag of cranberries, 2-3 cans of sliced pineapples, two liters of ginger ale, and coconut vodka for the alcoholic version. I prefer to pulse the cranberries in the food processor (a good blender works well also). If you do not have a food processor (or a blender), then cut the cranberries in half. This allows the cranberries to fully absorb the flavor of the pineapples and vodka. Once the cranberries are cut/blended, add them to a pitcher.

Pour the 2-3 cans of pineapples with juice over the cranberries. For the alcoholic version, pour half a bottle of coconut vodka over the cranberries and pineapple. Refrigerate. For serving, add ice to a glass and pour 3/4 with the Cranberry pineapple vodka. Top with ginger ale for a refreshing, delicious, and presentation perfect drink. For the non-alcoholic version, make a separate pitcher with only the cranberries and pineapples. Serve with ginger ale over ice.

Snacks

For side table snacks, you cannot go wrong with Auntie Ronda’s Spicy Snack Mix. It’s perfect for game-day and pairs well with your favorite beer.

Ronda Lee, JD

Ronda is an attorney, writer, and entrepreneur. She's a blogger for the Huffington Post and you can follow her musings on her blog, Ronda-isms- Good Bad & Ugly. She has launched her own snack mix, Auntie Ronda's Snack Mix. Her goal is to get her books published.

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