February 5 is drawing near. It’s the biggest night in football, commercials and snacking. As the pros run drills, you’re prepping big time for the ultimate championship watch party. Leave the sweat to the competing teams. We’ve got your menu planned.
These recipes back flavor. Represented are smoky, Atlanta BBQ and classic Beantown favorites. While Oklahoma doesn’t have a representing pro football team, these recipes include all-star Oklahoma products.
Before you get into cooking mode, draw out your game plan. Make sure the basics are covered and stop by Homeland to pick up deli trays full of your favorite fruits, veggies, cheese and cold cuts. Make it a perfect touchdown and grab pies, cakes and cookies from the bakery.
No matter the outcome of the game, you’ll be the winner of the watch party with these recipes. MVP status? We’d say so.
This tasty sausage bite recipe comes from our friends at the Made in Oklahoma Coalition. MIO is an Oklahoma based group that promotes brand awareness and consumer loyalty for Oklahoma food products. This recipe showcases Okie brands at their absolute tastiest.
- 2 packages Mountain View Smoked Sausage
- 1 package Bar-S Thin Sliced Bacon
- 2 tbsp. Head Country Championship Seasoning
- ½ cup Griffin’s Original Syrup
- ½ cup Seikel’s Old Style Mustard
- ½ cup Head Country BBQ Sauce
- 1 package toothpicks
- Set oven to 375 degrees.
- Cut sausage into fourths and cut bacon slices in half. Wrap each piece of sausage with a bacon half. Secure with tooth pick.
- Sprinkle Head Country Seasoning on top of sausages.
- Cover a baking sheet with a layer of parchment paper. Place sausages on sheet and bake for 25 to 30 minutes.
- Allow to cool slightly and arrange on serving tray. Pour syrup, mustard and BBQ sauce into separate bowls for dipping.
Oklahoma Muffin-Top Sliders with Cola pulled pork
Each bite is sweet and savory when you bake a Shawnee Mills Mexican Corn Muffin and top it with cola pulled pork. Simply pick up the mix, add milk and an egg before baking and you’ll have the perfect kickoff to a game day treat.
Serve the pulled pork on top of the cornbread muffins to have an Oklahoma twist on an Atlanta-style barbecue favorite the Atlanta Falcons would be proud of. Garnish the top with some ready-made coleslaw to deepen the southern tradition.
- 1 package Shawnee Mill Mexican Corn Muffin Mix
- Pork roast (4-5 pound shoulder or butt)
- 2 tsp. garlic, minced, dehydrated
- 2 tsp. onions, minced, dehydrated
- 1⁄4 tsp. black pepper, freshly ground
- 1⁄4 tsp. cayenne pepper, ground
- 1 tsp. liquid smoke
- 1 liter Coca-Cola
- 1 20 ounce bottle Head Country BBQ Sauce
- Bake Shawnee Mill Mexican Corn Muffins according to package instructions. Set muffins aside.
- Place pork in a slow-cooker. Season with garlic, onion, black pepper and cayenne pepper. Add liquid smoke and pour in Coca-Cola until it reaches the top of the roast.
- Set slow cooker on low heat and cook for eight hours.
- When ready to serve, remove roast from slow-cooker to a platter. Remove any bones and trim all fat. With a fork, begin “pulling” pork apart into thin shreds. Add barbecue sauce and fold into meat. Finish by spooning meat on top of cornbread muffins. Serve with coleslaw side or topping.
Boston Bake Beans Okie Style
Beans, beans, the magical and beloved fruit. Take a hint from the New England Patriots and serve Boston baked beans to your guests, albeit with a little more Oklahoma flair. Siekle’s Oklahoma Gold Old Style Mustard will give the beans a bright, tangy flavor while Bar-S Thin Sliced Bacon adds smoky goodness.
- 1 pound dry navy beans
- 1/3 cup molasses
- ½ cup brown sugar
- 4 tbsp. Siekle’s Oklahoma Gold Old Style Mustard
- 3 cups hot water
- 1 cup yellow onion, chopped
- 1 12 ounce package Bar-S Thin Sliced Bacon
- Soak navy beans overnight in a large pot or bowl with enough water to cover the beans entirely. Drain beans in the morning.
- In a bowl, combine brown sugar, molasses and Dijon mustard with hot water.
- Slice bacon into one inch pieces. Place half of the bacon into the bottom of a slow-cooker. Then lay half of the beans over the bacon and add chopped onion. Repeat layer by topping with the remaining bacon and beans.
- Pour in the, mustard and water mixture, molasses and brown sugar over all the ingredients.
- Set slow cooker on low for seven to eight hours. Allow guests to serve themselves buffet style.
Get fresh and fancy by serving ‘Okie’ caviar. This dish is yet another one of MIO’s great Oklahoma-centric recipes! Check out their entire recipe catalogue if you’re hungry for more state-made products.
- 1 red onion, chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 clove garlic, minced
- 2 cans black eyed peas, rinsed and drained
- 1 can hominy, rinsed and drained
- 1 cup Head Country Garden Rich Salsa
- Salt and pepper for seasoning
- In a large bowl, combine all ingredients. Cover with lid or foil and chill overnight or for several hours.
- Serve to guest with corn chips or tortilla chip! It’s also great as a side.