Hosting a March Madness party is is no “pick-up” game and, truth be told, the games are fun but for me they are just a colorful backdrop to the party and the FOOD! I know those boys work hard, incorporating all of that shooting, staying in the paint and picking and rolling (there you have it, all the basketball lingo I know in one sentence), but as impressive as the final four teams are, we sideline dwellers gotta eat! That being said, we may as well eat great food and sip tasty cocktails while we cheer on our favorite team.
Check out the delicious signature drink and yummie appetizers below and try them for yourself. They’re bound to turn your Final Four party into a night to remember!
The Stadium Super Stack Bloody Mary:
Yields: 1 gallon sized pitcher of the classic Bloody Mary
This is your classic Bloody Mary with built in stadium snacks. This beverage also acts as a full-on meal and it is meant for the focused fan, the one who doesn’t want to leave his or her seat during the game to get up for snacks.
Make a pitcher of this classic Bloody Mary… and… stack it with anything and everything, including but not limited to:
- Cheeseburger Sliders
- Mini Dog
- A Beer Cheddar Pretzel
When you are ready to mix up your pitcher, depending on its size, calculate how many ounces fit in your pitcher by adding the Bloody mix and the vodka in a 3 to 1 ratio, leaving room for ice.
Now that bar accoutrements are set up and ready for your guests, let’s get started with this classic recipe that can be altered to meet tastes:
The Classic Bloody Mary- Ready For Stacking:
- Begin with 2 teaspoons of pepper and 3 tablespoons of celery salt in the bottom of the pitcher.
- Add 2 teaspoons of Worcestershire sauce, 2 teaspoons of horseradish and at least 7 shakes of Tabasco sauce.
- Add 64 ounces of tomato juice and 20 ounces of your favorite vodka.
- Fill your glass with the bloody mixture about 3/4 way to the top, add a small scoop of ice, then squeeze a wedge of fresh lemon in.
- Now you have yourself the most basic of Bloodys- Sure, it’s great, but now it’s time to add all the goodies to make it a Stadium Stacked Bloody Mary!
Beer Cheddar Soft Pretzels with Beer Bacon Dip:
Yields: 8-10 Soft Pretzels
- 1 bottle/can -12 ounces beer
- 1/4 ounce active dry yeast
- 2 tablespoons butter, melted
- 2 tablespoons sugar
- 1-1/2 teaspoons salt
- 4-1/2 cups all-purpose flour
- 1/2 lb sliced deli cheddar cheese
- 10 cups water
- 3/4 cup baking soda
- Preheat oven to 425 degrees.
- In a small saucepan, heat beer to a bubble for 3-4 minutes. Remove from heat and let sit for 5 minutes. Stir in yeast until dissolved.
- In a large bowl, combine butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn dough onto a floured surface; knead until elastic (8 minutes). Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled (takes about an hour).
- Punch dough down. Turn onto a lightly floured surface. Divide and shape into eight balls. Roll each into a 20-24-inch ropes. Curve ends of each rope, twist ends and lay over side of circle. Pinch ends to seal.
- Bring water and baking soda to a boil in a large pot. Drop pretzels into boiling water. Cook 20-30 seconds. Remove and drain well.
- Place boiled pretzels on greased baking sheet. Whisk egg yolk and water in a bowl and brush over pretzels. Sprinkle each with coarse salt. Bake 10-12 minutes or until golden brown.
- 1 large egg yolk
- 1 tablespoon water
- Coarse Kosher salt
Beer Bacon Mustard Dip:
- 1/2 cup brown mustard seeds
- 1/2 cup apple cider vinegar
- 1/2 cup beer
- 3 tablespoons of crushed crisp cooked bacon
- 2 tablespoons light brown sugar
- 1 tablespoon honey
- 1/4 teaspoon course salt
- Stir mustard seeds, vinegar and beer into a medium bowl until they’re combined.
Cover the mixture with plastic wrap and set aside for 9-12 hours or until the liquid has been absorbed.
- Stir the remaining ingredients into the mixture and spoon into a food processor.
Pulse mixture 6 to 8 times before whirling on medium for 25 to 50 seconds.
- Pour mixture into a small bowl cover and refrigerate.
- Serve along side Beer Cheddar Soft Pretzels.
Buzzer Beater Grilled *Sheet Pan* Nachos:
Yields: 1 full sheet pan of nachos
- 1 tablespoon olive oil
- 1 pound ground beef
- 2 cloves garlic, minced
- 2 tablespoons of cumin
- 1 pound of browned Mexican chorizo
- 24 ounces tortilla chips
- 1- 15-ounce can black beans, drained and rinsed
- 1 cup corn kernels, frozen, canned or roasted
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 Roma tomato, diced
- 1/4 cup diced red onion
- 2 jalapenos, thinly sliced
- 3 tablespoons sour cream
- 3 tablespoons of guacamole
- 2 tablespoons chopped fresh cilantro leaves
- Preheat oven to 425 degrees.
- Place 20 of the 24 ounces of chips on a parchment lined large sheet pan.
- Spoon the prepared ground beef and chorizo, black beans, corn and cheese evenly over the chips. bake until cheese is fully melted (about 10-15 min).
- Take melty nachos out of the oven and sprinkle remaining produce over top.
- Spoon guacamole and sour cream on top of the warm nachos.
What are you waiting for!? Start cooking and get ready to enjoy the end of an epic March Madness!