Cat Cora's Fabulous Football Fingerfood
Big eats for the big game: recipes for cheese steaks, pizza rollups and more.
Jan. 25, 2008— -- It's the biggest game of the year, so why not indulge in some over-the-top treats?
Cat Cora joined "Good Morning America" to share her delicious recipes for a full-day of football food treats.
From meaty sandwiches, to cheesy dips and pizza snacks, these treats will make any football fan smile, regardless of the score. After you've filled up, wash it all down with Cat's famous Black and Tan Sweet "Beer" custard.
The most challenging part? Keeping fans out of the kitchen.
with Homemade Provolone Sauce
*Makes 4 Big Sandwiches
*courtesy Cat Cora "Cooking from the Hip"
Directions:
Preheat the oven to 250°F. Heat a large cast-iron skillet (or any heavy skillet) over medium-high heat. Add 3 tablespoons of the olive oil to the pan. Add the peppers and mushrooms and sauté until slightly softened, about 3 minutes. Add the onion and sauté until it's just the way you like it. Transfer the peppers, mushrooms, and onion to an ovenproof platter and place in the oven to keep warm.
Heat the remaining 3 tablespoons olive oil in the pan over medium-high heat. Add the oregano, salt, and pepper to taste and sauté quickly. As soon as the seasonings are hot, sauté the steak for 5 to 6 minutes. Turn the steak and cook for another 5 to 6 minutes for medium-rare.
Remove the steak from the pan, place on a cutting board, and let it rest for 5 minutes. Thinly slice the steak. With tongs, divide the meat among the hoagie rolls and top with the onion mixture. Spoon some of the cheese sauce over the meat and vegetables, cover with the top of the roll, and serve.
*Cat's Note: If you want a traditionally cooked cheesesteak, wrap the rib-eye in plastic wrap and put it in the freezer for 30 minutes. Remove the steak from the freezer and cut it into very thin slices. Sauté the slices in olive oil with oregano, salt, and pepper.
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*Makes 2 Cups*Slow, gentle heat is the key to a smooth, creamy cheese sauce.
Directions:
Half fill the bottom of a double boiler with water and place over medium heat. Melt the butter in the top of the double boiler. (If you don't have a double boiler, melt the butter in a stainless-steel bowl set snugly inside a saucepan filled with a few inches of water.) Add the cheese and let it soften slowly, stirring.
Meanwhile, in a medium bowl, whisk together the egg yolks, flour, and milk. When the cheese has melted, pour the egg mixture into the top of the double boiler and whisk until the sauce is warm and begins to thicken. Continue to cook over medium heat, whisking constantly. Add salt and pepper to taste. When the sauce is thick, turn the heat to low to keep it warm while you assemble the sandwiches. Use immediately. Cover and refrigerate any leftover sauce.
*Recipe courtesy Cat Cora
Directions:
Spread the pizza sauce evenly over the tortillas. Roughly tear the basil leaves over the sauce. Sprinkle black olives over sauce. Divide the cheese and red pepper flakes, if using, evenly over top. Roll tortillas up and then heat in a toaster oven until cheese has melted.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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*Recipe courtesy Cat Cora
Directions:
In a large pilsner glass, put the butterscotch pudding into the bottom 1/2. Then a spoonful of hot fudge goes on top. Place a large piece of the chocolate cake on the next layer and sprinkle a tablespoon of the chopped peanuts on top of the cake. Fill the rest of the glass with hot fudge, making sure to cover the cake and peanuts. Leave a 1/2-inch space from the top of the glass empty.
Whip the heavy cream and powdered sugar to stiff peaks and spoon 3 to 4 tablespoons of cream on top, letting it slide down the glass like the "foam" on a beer. Bottoms up!
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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