Super Bowl Party Recipes!

Smoky Slider Skewers

Ingredients

1tablespoon smoked paprika
1 1/2teaspoons salt
1teaspoon garlic powder
1teaspoon onion powder
1teaspoon ground black pepper
3 pounds ground Wagyu burger**
16 - 246-inch corn tortillas, toasted

Directions

In a large bowl combine the paprika, salt, garlic powder, onion powder, and pepper. Crumble Wagyu burger into bowl and lightly mix to evenly distribute spices. Divide meat into 24 portions. Shape into 2-inch patties.
Place 3 patties onto each pair of skewers.* For a charcoal or gas grill, grill the skewers on the greased rack of a covered grill for 8 to 10 minutes or until done (160 degrees F), turning once halfway through grilling. Remove from grill and let rest 5 minutes. Serve with tortillas.

*If using wooden skewers, soak skewers in enough water to cover for 30 minutes before using. Use 2 skewers parallel to one another to skewer the beef for easier turning.

**Wagyu cooking tip: Do not leave burgers out at room temperature- they can be cooked/grilled straight from the fridge bc the fat content is less saturated and melts more quickly

Spicy Cuban Flank Steak

Ingredients

2 large onions, cut into thin wedges
1 1/4 teaspoons ground cumin
1 1/4 teaspoons ground black pepper
1 1/4 teaspoons granulated garlic
1 1/4 teaspoons onion powder
1 1/4 teaspoons dried oregano, crushed
1 teaspoon crushed red pepper
1/2 teaspoon salt
12 pound Wagyu flank steak
1 1/4 cups low-sodium beef broth
1/3 cup lime juice
10 Cuban rolls or French rolls, split
1 recipe Picadillo Relish (see below)

Directions

Place onions in a 3-1/2- or 4-quart slow cooker. In a small bowl combine cumin, black pepper, garlic, onion powder, oregano, red pepper, and salt.
Cut meat crosswise into four pieces. Rub spice mixture evenly over all sides of meat pieces. Pour beef broth and lime juice into slow cooker. Add meat to cooker.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Transfer meat to a cutting board. Use two forks to pull meat into coarse shreds. Return meat to cooker; keep warm.
To serve, use a slotted spoon to spoon mixture onto roll bottoms. Add Picadillo Relish. Cover with roll tops.

Picadillo Relish

Ingredients

2 tablespoons vegetable oil
1 1/2 cups chopped onions (3 medium)
3/4 cup chopped red sweet pepper (1 medium)
3/4 cup chopped yellow sweet pepper (1 medium)
6 cloves garlic, minced
1 15 ounce can black beans, rinsed and drained
1 cup chopped tomatoes (2 medium)
1/4 cup chopped pitted green olives
1/4 cup chopped raisins
3 tablespoons red wine vinegar
1 teaspoon packed brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper

Directions

 In a large skillet heat oil over medium-high heat. Add onions, red sweet pepper, yellow sweet pepper, and garlic. Cook and stir about 5 minutes or until vegetables are tender. Stir in beans, tomatoes, green olives, raisins, vinegar, brown sugar, cinnamon, and crushed red pepper. Cook and stir for 2 minutes more. Cool to room temperature.