Earlier this week, Thrillist brought you nearly 50 recipes for all your Super Bowl nomming needs. But just in case those weren't enough to keep you chained to your stove until the Fourth of July, here are five more snacks from awesome New York chefs to serve your friends this Sunday. Even if Beyonce decides to betray our nation's trust a second time, rest assured that your stomach will at least be satisfied.The Cheesiest of Cheese DipsSpencer Rubin, Melt ShopIngredients:
1 can Rotel original diced tomatoes and green chilis- spicy
1 pouch velveta cheese
1 lb ground beef 80/20
1 pack taco seasoning
2 tbsp chalula hot sauce
2 tbsp olive oil
Heat a skillet and brown the beef for a couple of minutes breaking up with a fork.
Cover in taco seasoning after browning and mix in well.
Dump in 1 can of Rotel tomatoes and green chillis and two tbsp. of chalula hot sauce.
Mix all together.
Add Velveeta, stir and serve hot with tortilla chips.
Season mini pork shanks with salt and pepper, add pork shanks to skillet and brown on all sides.
Once brown, transfer to casserole dish or shallow roasting dish. Add onions, carrots, celery, and garlic to skillet, cook until softened about 5 minutes.
Add wine, bring to boil, and reduce. Add chicken stock and simmer, season liquid.
Pour chicken stock mixture over pork shanks, slightly submerging pork in liquid. Add bay leaf and thyme to dish and cover with foil.
Braise in oven at 325 degrees for about 45 minutes or until pork is very tender. Allow pork to rest in liquid and cool completely.
Once chilled, remove shanks from liquid and clean shanks of any liquid, slightly pat dry. Strain pork liquid, and save for soup or gravy base.
In large dutch oven or heavy bottomed pan, add soybean oil for frying. Heat oil to 350 degrees.
Add pork shanks in batches, turning on all sides until brown and slightly crispy. Remove crispy "pig wings" from oil and season with salt and pepper while hot. In mixing bowl, add mustard glaze, toss to coat "pig wings" evenly. Serve immediately with favorite dipping sauces and crudité.
Pulled Pork NachosBen Daitz and Ratha Chaupoly, Num PangIngredients:
2 lbs Corn Tortilla chips
1 lbs shredded mozzarella
1 lbs shredded American cheese
2 cans of your favorite baked beans
5 lbs pork shoulder or Boston butt (1 whole piece)
4 tbsp chili powder
4 tbsp salt
1 tbsp ground pepper
1 large onion, cut into quarters
5 cloves of garlic --crushed
1 cup Orange Juice
3 tbsp fish sauce
Thai Chili Salsa:
4 cups dice ripe tomatoes
4 cups dice green tomatoes
1 cup chopped cilantro
1 cup chopped Thai Basil
½ cup diced red onions
¼ cup finely chopped Thai chilis
¼ cup lime juice
Salt and pepper to taste
Combine all salsa ingredients and mix. Set aside to serve.
Rub the pork with chili powder, salt and pepper.
Add onions, crush garlic and place in a deep medium oven pan.
Place rubbed pork on top of onions and garlic.
Add orange juice and fish sauce.
Cover pan with aluminum, cook for 4 to 5 hours at 250 degrees or until fork tender.
When the pork is still warm, pull meat and shred lightly, trim fat as needed.
Heat oven to 250 degrees.
On a stove top, heat baked beans and simmer.
On a large oven proof platter, spread tortilla chips evenly place pulled pork and baked beans (be sure to drain all juice from beans and pulled pork!), place both and cheese on top and repeat 2x.