Every true TGATP gal knows that the one of the best ways to keep her honey happy is by being a hottie hostess with the mostest for all of the major holidays and events. This Super Bowl Sunday, I will be donning my sexy referee outfit and cooking up some tasty appetizers featuring some of the great foods I tried at this year’s Food Fete and special team cocktails, developed by a Tanteo Tequila mixologist, especially for That Girl At The Party! Check out the recipes below and on the next page!
First up, an American party tradition made with Rose Delicacies Mustards. I first got to try these amazing Mustards at the Food Fete, featuring foods of Oregon, and the folks from the company sent me a jar of each type to try out. They are a scrumptious creamy blend consisting of a unique egg and butter base that is whipped and infused with distilled spirits. I now slather Rose Delicacies Mustards on EVERYTHING! Currently available in five distilled spirit varieties: Grand Marnier, Tangy Triple Sec, Mazama Inused Pepper Vodka, Pinot Gris, and Pinot Noir there are more flavors coming shortly.
Rose Delicacies Mustards are sold in NYC at Fresh Garden on 729 Fulton St in Brooklyn and Natural Fruit and Vegetables in Forest Hills.
Pigs In A Blanket with Mustard Dipping Sauce
1 package small cocktails wieners
½ cup shredded Colby Jack cheese
2 packages crescent rolls
Rose Delicacies Mustards
- Unroll crescent rolls
- Cut each crescent roll into thirds, making 3 small, long triangle strips.
- Sprinkle shredded cheese over triangles.
- Starting at one end, roll hot dogs in crescent.
- Place on greased cookie sheet.
- Bake at 350° for 10 minutes or until golden brown
- Serve with a variety of mustards as dipping sauces
Makes 10 servings
Next up, the featured dish made with a sauce from Dulcet Cuisine, who make my very favorite ketchup! I am MAD for this ketchup and feel like I hide never had ketchup until I tried their delectable variations! Dulcet Ketchups come in three varieties: Mild Indian Curry, Peppery Moroccan, and my favorite, Sweet Orange Chile. Dulcet Ketchups, Sauces, and Rubs are available in NYC at: Garden of Eden Stores at 2780 Broadway, 7 East 14th Street and 162 West 23rd Street locations.
Curry Barbeque Pulled Pork Sandwich
6 lb boneless pork shoulder roast (Boston Butt)
4T Dulcet Madras Curry Cooking Rub
2 c chicken stock
2 c Dulcet Mild Indian Curry Sauce
- Rub the pork roast with the Curry Spice.
Place the roast and stock into a Dutch oven with a tight fitting lid.
Place the roast in a 275-degree oven and cook for 4-5 hours.
- Remove from oven and allow to cool enough so that you can work with the meat without burning yourself.
- Discard the cooking liquid, tear the pork with a fork or your hands, discarding any undesirable pieces of fat.
- Mix the pork with the ketchup, on the stove top or back in the oven to heat thru.
Serve on your favorite bun, along with some coleslaw.
Hint: Can be made in a crockpot instead of a Dutch oven. Read Crockpot instruction guide for slow cooking meat as it will likely take longer than the oven preparation.
And the TGATP Super Bowl Tanteo cocktails are the New Orleans St. Maria and the Indianapolis Margarita.
The New Orleans ST. MARIA
2 oz. | Tanteo® Jalapeño Tequila
1 tsp. | Horseradish
3 dashes Tabasco® sauce
3 dashes Worcestershire® sauce
Dash of lime juice
3 dashes celery salt
3 dashes pepper
4 oz. | Tomato juice
1 oz. | Clam juice (optional)
Dash of Sherry (optional)
1 tsp Dijon mustard
Cocktail shrimp dipped in Old Bay® seasoning for garnish (not optional this is how its done in the Big Easy)
- Rim glass with celery salt
- Celery stalk for garnish
- Lime wedge for garnish
- Add Tanteo® Jalapeño Tequila, tomato juice, and all other ingredients. Pour back and forth between two mixing glasses.
- Strain into an ice-filled pint glass rimmed with celery salt.
- Garnish with celery stalk, lime and cocktail shrimp
The Indianapolis MARGARITA
2 oz. | Tanteo® Jalapeño Tequila
1/2 oz. | Cointreau® (or similar premium orange liqueur)
1 oz. | Fresh Lime Juice
1/3 oz. | Agave Nectar (or simple syrup)
- Combine ingredients in a shaker with ice
- Shake well and pour into rocks glass (salted rim optional)
- Garnish with a lime wheel