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'Top Chef' winner Kelsey Barnard Clark shares recipes for your big game bash

By Teddy Farkas FOXBusiness
'Top Chef' winner talks game day snacks for your party guests

"Top Chef" winner Chef Kelsey Barnard Clark shares some of her simple, delicious snack recipes.

If you're looking for unique big-game day dishes, "Top Chef" winner Kelsey Bernard Clark joined Fox Business' Maria Bartiromo in Miami to show off some of her favorite recipes ahead of Super Bowl LIV.

BEER CHEESE SLIDERS

(PRNewswire/D.G. Yuengling & Son, Inc.)

Ingredients:

  • 4 burgers, grilled
  • 4 brioche buns, warm

Beer Cheese

  • 2 tbsp. butter
  • ¼ cup yellow onions, minced
  • ¼ cup all-purpose flour
  • ½ cup whole milk
  • 12 oz. Pilsner Beer
  • 4 oz. cream cheese
  • 1 tbsp. whole grain mustard
  • ½ tsp. cayenne
  • ½ tsp. garlic powder
  • 8 oz. smoked gouda cheese, grated
  • 8 oz. sharp cheddar cheese, grated

Instructions:

  1. In large saucepan, sweat onions in butter until translucent.
  2. Sprinkle flour on top and cook for one minute.
  3. Whisk in milk and beer and let simmer until it thickens, 8 - 10 minutes.
  4. Stir in remaining ingredients as listed, stirring each addition until melted before adding the next.
  5. Serve warm.

BRAISED CHILI

(PRNewswire/D.G. Yuengling & Son, Inc.)

Ingredients:

  • 1 lb. ground beef
  • 1 lb. Italian sausage, ground
  • ½ cup yellow onion, diced
  • 1 tbsp. garlic, minced
  • ¼ cup chili powder
  • 1 tbsp. cumin
  • 2 tsp. smoked paprika
  • Pinch of red pepper flake
  • 2 cups Lager
  • 2 cups water
  • Salt to taste

Instructions:

  1. Combine all and let simmer until meat is cooked throughout and has broken up in tiny pieces, at least one hour.
  2. Serve warm.

BEER BATTERED SHRIMP PO BOY

(PRNewswire/D.G. Yuengling & Son, Inc.)

Ingredients:

  • 2 lbs. shrimp, peeled & deveined
  • 6-pack of 6" - 8" rolls

Beer Batter

  • 1 cup all-purpose flour
  • 1 tbsp. cornstarch
  • 1 ½ cups Pilsner Beer
  • 1 tsp. salt
  • 1 tsp. black pepper, ground
  • 1 tsp. onion powder

Remoulade

  • 1 cup mayonnaise
  • 1 cup sour cream
  • ½ cup ketchup
  • ¼ cup stone ground mustard
  • 1 tbsp. paprika
  • 1 tbsp. seafood seasoning
  • 2 tsp. horseradish
  • 1 tbsp. hot sauce
  • 2 cloves garlic
  • ½ cup onion

Instructions:

Beer Batter

  1. Whisk all ingredients together.
  2. Dip shrimp into batter, letting excess batter drip off.
  3. Cook in a fryer at 350° 8 - 10 minutes until golden and cooked throughout.

Remoulade

  1. Puree all ingredients in food processor until smooth.
  2. Drizzle over top of assembled hoagie.
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