daphne dishes brogdon food network 'Daphne Dishes' Super Bowl secret: A pat of butter inside slider patties will keep them juicy

If there is a rule for creating a menu for a Super Bowl party, it’s finger foods, finger foods, finger foods. Fast and easy.
But Daphne Brogdon, host of Food Network’s “Daphne Dishes,” puts her own spin on familiar fare for the big game in the episode airing Sunday (Jan. 25).
“I basically took things that everybody would expect and I just twisted them a little bit,” she explains to Zap2it. “Like, I did a guacamole. But a lot of guacamole, to me, gets ruined because people put too much crud in it, and I really just want the delicious avocado. So the only thing I put in mine is little tomatillos, and they’re very mild so that also kids will eat them. … I just do fresh guacamole, lemon juice and the tomatillos.”
But instead of pairing the guacamole with stand-bys such as corn or tortilla chips, Brogdon went the Asian route and did fried wonton chips. “My kids love them,” she says. “They’re very light, airy and easy. Just take the wonton, cut them into triangles … and fry up a bunch of those.”
Keeping it light is also a priority, especially with a game that can stretch on for four hours or more. So instead of hamburgers, Brogdon opts to feed her crowd sliders. But the little discs of meat can be easy to overcook, so Brogdon has her own technique for keeping things under control.
“You take a little bit of butter,” she says, “freeze it and then put that frozen butter in the middle of the patty. … It’s not going to overcook in the middle and you’re going to have a moister burger.”
Brogdon pairs her sliders with two sauces, both homemade: a sweet Russian and an arugula pesto. Other items on her game-day menu include a spicy cabbage salad and something called a “kick-a-rita,” which is tequila or rum, lime and tangerine juices, bitters, ice and the kicker, a few drops of juice from a scored serrano pepper. But only a few, lest your tear ducts and nasal passages clear involuntarily.
And she advises labeling everything and their ingredients clearly so those with food sensitivities don’t get any surprises.
“Once the party gets rolling,” she says, “I just want to enjoy it. I don’t want people coming up to me all the time [asking], ‘What’s in this? What’s in that?'”
Posted by:George Dickie