Market District Chef Shares Playoff Party Recipes

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(Photo Credit: Giant Eagle Market District)

PITTSBURGH (KDKA) — The Steelers’ playoff run may be over; but that doesn’t mean the parties have to stop!

From delicious dips to sumptuous sliders, Market District Chef Ben D’Amico shared these recipes for your next playoff party or just the next family gathering!

  • Quick & Easy Reuben Dip
  • “The Best” Buffalo Chicken Spread
  • Bacon & Blue Buffalo Sliders with Caramelized Onions
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    QUICK & EASY REUBEN DIP
    Compliments of Market District Chef Ben D’Amico
    Makes: 5 cups
    Prep Time: 5 min
    Cook Time: 15 min

    Ingredients:
    8 oz Market District Housemade Corned Beef, Finely Chopped
    1 cup Sauerkraut. Drained, Rough Chopped
    8 oz Cream Cheese, Softened
    2 cups Shredded Swiss Cheese
    ½ cup Thousand Island Dressing

    Directions:
    Mix all ingredients in a large mixing bowl. Stir together with a wooden spoon until everything is well mixed. Cook the dip in either a crock pot on medium until hot & bubbly or in the oven for 15 minutes. Serve with toasted rye bread, vegetables & a variety of crackers.

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    “THE BEST” BUFFALO CHICKEN SPREAD
    Compliments of Market District Chef Benjamin D’Amico
    Makes: 4 cups
    Prep Time: 10 min.
    Cooking Time: 5 minutes

    Ingredients:
    1 each. Whole Rotisserie Chicken, Shredded
    1 cup Hot Sauce
    ½ cup Point Reyes Blue Cheese, Crumbled
    ¾ cup Aged Cheddar Cheese, Shredded
    10 oz. Cream Cheese, Softened
    1/3 cup Sour Cream
    1/3 cup Celery, Minced
    1/3 cup Vidalia Onions, Minced
    2 tbsp. Butter, softened

    Directions:
    Shred the rotisserie chicken into small threads. Melt the butter in a small sauté pan and sauté the celery and onions until translucent. In a mixing bowl mix together the blue cheese, cream cheese, sour cream, and shredded cheddar. Mix well with a spatula. Add in the sautéed celery and onions. Toss the shredded chicken with the hot sauce then mix well with the cream cheese mixture. Refrigerate until ready to serve.

    The great thing about this dish is that it is great served hot or cold. I recommend spread it onto a fresh baguette with a side of fresh cut vegetables

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    BACON & BLUE BUFFALO SLIDERS WITH CARMELIZED ONIONS
    Compliments of Market District Chef Benjamin D’Amico
    Serves: 8-10
    Prep Time: 15 min
    Cook Time: 20 min

    Ingredients:
    2 lbs Ground Buffalo
    1 packaged Slider Buns
    1 cup Blue Cheese, Crumbled
    1 lb Market District Bacon
    2 cups Baby Arugala, Rinsed
    TT Kosher Salt & Black Pepper

    1 each Red Onion, Peeled, Thinly Sliced
    2 tbsp Olive Oil
    1/4 cup Red Wine, Cabernet or Merlot
    TT Kosher Salt & Black Pepper

    Directions:

    Caramelized Red Onion:
    Heat oil in a sauté pan over medium heat. Add in the sliced onion & slowly sauté for 10-15 minutes. Add in the red wine & continue to cook the onions for an additional 10 minutes. Season with S&P & set aside.

    Burgers:
    Preheat oven to 350°F. Place bacon onto a parchment lined baking sheet and cook bacon for 15 minutes until crispy. Form the ground buffalo into individual 2oz patties (For consistency use a ¼ cup measure). Season the buffalo with salt & pepper. Use a grill or sauté pan with a small amount of vegetable oil to cook each burger for 2-3 minutes on each side. Then place the burgers onto a sheet tray & finish them in a 350°F oven for an additional 5 minutes. While the burgers cook brush the slider buns with a small amount of melted butter then set them onto a hot grill or sauté pan and allow them to lightly toast. Top the burger with blue cheese bacon, baby arugala, & the caramelized onion.

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