Searching for Super Bowl snack inspiration? Check out what the nation’s best chefs are making this Sunday on VF.com. #foodporn

Searching for Super Bowl snack inspiration? Check out what the nation’s best chefs are making this Sunday on VF.com. #foodporn

A Tribute to Hostess: Blueberry B’stiyyaRecipe by Duff Goldman, Executive chef, Charm City Cakes; Ace of Cakes star
This is a spicy ground beef filling with a hint of cinnamon stuffed into pastry shells served on a bed of cabbage sesame slaw for some cool crunch and sauced with a sweet blueberry port reduction. Enjoy!

 Ingredients:




For the beef mixture:1 lb. ground beef1/2 yellow onion4 scallionsCayenne pepperCurry PowderHungarian hot paprikaground cinnamonColeman’s powdered mustard2 red Jalapenos Kosher SaltFresh Ground PepperOlive Oil
























 For the Blueberry Port sauce:2 Hostess Blueberry Pies (just the filling)1 bottle of port1 shallot1/2 carrot3 scallionsSalt, Pepper, EVO

















 For the crunchy sesame slaw:3 scallions1/2 green cabbage1/2 carrotrice wine vinegarsesame oilblack sesame seedswhite sesame seeds3 red radishesOlive OilKosher Saltfresh ground pepper


























 Also:1 eggchives










Preparation: 


1- chop jalapenos, 1/2 yellow onion, 4 scallions, sweat in a pan with olive oil, salt, and pepper.



 2- Add ground beef, curry, paprika, cayenne, Coleman’s, cinnamon. Cook slow, separate all the ground beef so there are no large chunks, keep cooking until well done.




 3- For the sauce, cut up 3 more scallions, the rest of the yellow onion, the shallot, and the narrow half of the carrot. Sweat this mixture in a pan with salt and pepper. Next, cut the pies in half and scoop out the blueberry filling. Open the bottle of port. Once the vegetables brown nicely, add the port and the blueberry filling. Stir constantly until the blueberry filling mixes with the port, then slowly reduce the mixture until it gets thick. Using an immersion blender, carefully blend the sauce until smooth. Turn off the heat and let it sit.





4- For the slaw, Slice thin half the green cabbage, julienne the carrots and red radishes, and finely chop the scallions. Put in a large mixing bowl, add salt and pepper, a large splash of rice wine vinegar, a tablespoon each of black sesame seeds and white sesame seeds, and a dash of sesame oil. Mix well and set aside.



 5-For the pie shells, you want them pretty, brown, and crispy…which is not how they came. So, make an egg wash with an egg and salt and pepper, wash down the tops of the shells, bake for 6 minutes at 425 degrees until they are brown and shiny. 




















6- To plate, start with a pile of slaw in the middle of each plate. Fill the shells hot with the ground beef stuffing and place beef tilted up on the side of the slaw pile. Spoon generously the sauce onto and into the shells. Sprinkle with chopped chives and serve immediately!

A Tribute to Hostess: Blueberry B’stiyya

Recipe by Duff Goldman, Executive chef, Charm City Cakes; Ace of Cakes star

This is a spicy ground beef filling with a hint of cinnamon stuffed into pastry shells served on a bed of cabbage sesame slaw for some cool crunch and sauced with a sweet blueberry port reduction. Enjoy!

 Ingredients:

For the beef mixture:
1 lb. ground beef
1/2 yellow onion
4 scallions
Cayenne pepper
Curry Powder
Hungarian hot paprika
ground cinnamon
Coleman’s powdered mustard
2 red Jalapenos
Kosher Salt
Fresh Ground Pepper
Olive Oil

 
For the Blueberry Port sauce:

2 Hostess Blueberry Pies (just the filling)
1 bottle of port
1 shallot
1/2 carrot
3 scallions
Salt, Pepper, EVO

 
For the crunchy sesame slaw:
3 scallions
1/2 green cabbage
1/2 carrot
rice wine vinegar
sesame oil
black sesame seeds
white sesame seeds
3 red radishes
Olive Oil
Kosher Salt
fresh ground pepper

 Also:
1 egg
chives

Preparation:

1- chop jalapenos, 1/2 yellow onion, 4 scallions, sweat in a pan with olive oil, salt, and pepper.

 2- Add ground beef, curry, paprika, cayenne, Coleman’s, cinnamon. Cook slow, separate all the ground beef so there are no large chunks, keep cooking until well done.

 3- For the sauce, cut up 3 more scallions, the rest of the yellow onion, the shallot, and the narrow half of the carrot. Sweat this mixture in a pan with salt and pepper. Next, cut the pies in half and scoop out the blueberry filling. Open the bottle of port. Once the vegetables brown nicely, add the port and the blueberry filling. Stir constantly until the blueberry filling mixes with the port, then slowly reduce the mixture until it gets thick. Using an immersion blender, carefully blend the sauce until smooth. Turn off the heat and let it sit.

4- For the slaw, Slice thin half the green cabbage, julienne the carrots and red radishes, and finely chop the scallions. Put in a large mixing bowl, add salt and pepper, a large splash of rice wine vinegar, a tablespoon each of black sesame seeds and white sesame seeds, and a dash of sesame oil. Mix well and set aside.

 5-For the pie shells, you want them pretty, brown, and crispy…which is not how they came. So, make an egg wash with an egg and salt and pepper, wash down the tops of the shells, bake for 6 minutes at 425 degrees until they are brown and shiny.

6- To plate, start with a pile of slaw in the middle of each plate. Fill the shells hot with the ground beef stuffing and place beef tilted up on the side of the slaw pile. Spoon generously the sauce onto and into the shells. Sprinkle with chopped chives and serve immediately!

Happy Thanksgiving! Check out more delicious seasonal #foodporn on VF.com.

Happy Thanksgiving! Check out more delicious seasonal #foodporn on VF.com.