Snacks for Halftime During Game Day

Ingredients 0/36

Creamy Mustard Dipping Sauce: 1 cup mayonnaise 4 teaspoons dry mustard powder (such as Colman's®) 1 teaspoon Worcestershire sauce 1 teaspoon steak sauce 1 teaspoon half-and-half 1 teaspoon lemon juice ½ teaspoon sriracha sauce salt to taste 12 puff pastry shells (such as Pepperidge Farm®) Cheesy Bay Scallop Filling: 2 tablespoons butter, divided 12 ounces bay scallops 1 tablespoon minced shallot 1 tablespoon all-purpose flour 2 tablespoons dry white wine 1 tablespoon dry sherry ½ teaspoon Dijon mustard ¼ cup shredded Parmesan cheese 1 tablespoon chopped fresh tarragon ground black pepper to taste Quarterback Attack Shooters: 4 fluid ounces gin 2 fluid ounces sweet vermouth 2 teaspoons maraschino cherry juice 2 dashes orange bitters 4 maraschino cherries 1 bunch red grapes 1 pound cooked shrimp 1 lemon, cut into wedges Hot Pepper Jelly Chips: 4 ounces goat cheese, softened ½ cup hot red pepper jelly 4 slices bacon, cooked and crumbled 24 large, ridged potato chips (such as Ruffles®) 24 thin slices jalapeno pepper (Optional)

Step 1

Stir together mayonnaise, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and a pinch of salt in a bowl until it's smooth and creamy. Cover it up and pop it in the fridge to chill while you get everything else ready.

Step 2

Heat your oven to 380°F (190°C). Arrange the pastry shells on a baking sheet and bake them for about 20 minutes, or until they turn a nice golden brown. Let them cool completely before handling.

Step 3

While the shells are cooling, melt a tablespoon of butter in a skillet over medium-high heat. Toss in the scallops and sauté them quickly—just a couple minutes per side—until they get a good sear but don’t overcook. Take them out and set aside. Lower the heat to medium, melt the remaining butter, then add the mushrooms and shallots. Cook just until they soften, about 3 to 5 minutes.

Step 4

In a small bowl, whisk together half-and-half and flour until smooth, then pour that into the skillet with the mushrooms. Keep stirring for about 5 minutes as it thickens into a creamy sauce. Stir in the wine, sherry, lemon juice, and mustard, then add Parmesan, tarragon, and black pepper. Finally, fold in the scallops and warm everything through for a couple more minutes.

Step 5

Slice the tops off the cooled pastry shells and fill them generously with the cheesy scallop mixture. Arrange these at the bottom of a large serving board.

Step 6

For drinks, fill a cocktail shaker with ice and add gin, vermouth, cherry juice, and bitters. Shake it well and strain into four shot glasses, garnishing each with a cherry. Place these “quarterback attack” shooters diagonally at the upper left corner of the board. Scatter grapes in both the upper and lower left corners for a fresh touch.

Step 7

Set the bowl of that creamy mustard sauce on the right side of the board, and surround it with shrimp and lemon wedges for dipping.

Step 8

Lastly, spread about half a tablespoon of goat cheese onto each potato chip carefully so they don’t break. Add a teaspoon of red pepper jelly on top, then sprinkle with crumbled bacon and a jalapeño slice. Place these spicy chips above and to the left of the puff pastries to fill any empty spots on your board.