The Milwaukee Post

Dip into game day Game day is about huddling up with friends and family, and feeling good about the food you share. Kick off the big game with Sabra, the official dip of the NFL, and help the crowd go wild when you put a twist on traditional hummus by topping it with bruschetta. Available in more than a dozen flavors, Sabra Hummus is made with fresh chickpeas, a touch of garlic and smooth tahini, mak- ing it a wholesome and delicious accom- paniment for your favorite game-day chips, crackers and veggies. Find more big-game recipes at sabra.com. Bruschetta-Topped Hummus Prep time: 5 minutes Bruschetta: 2 cups multi-colored cherry tomatoes 1 clove garlic, minced 10fresh basil leaves, chopped 1 tablespoon olive oil, plus additional (optional) salt, to taste 1 container Sabra Classic Hummus (10 ounces) To make bruschetta: Cut cherry tomatoes into quarters or eighths, if large. Place in small mixing bowl. Stir in garlic, basil and olive oil, and season with salt, to taste. Scoop hummus out of container and swirl onto serving plate. Top with bruschetta and drizzle with touch of olive oil, if desired. Serve with fresh veg- etables or pita chips. A heaping handheld Snack like a champion during the big game with recipes that please palates without overfilling like these Smoked Pulled Pork Sandwiches. Since guests can pile their sandwiches as high as they like with sweet pork and optional top- pings, there's no need to worry about serving sizes. Find more honey-infused recipes for tasty meal solutions at honey.com. Smoked Pulled Pork Sandwiches with Honey Barbecue Sauce Recipe courtesy of the National Honey Board Servings: 8-10 Pork Rub: 1/4 cup sugar 1 tablespoon chili powder 2 teaspoons paprika 1 1/2 teaspoons seasoned salt 1 1/2 teaspoons garlic powder 1 1/4 teaspoons onion powder 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon pepper 1/4 teaspoon cayenne pepper 1 bone-in pork shoulder roast (4 pounds) 2 cups hickory chips 1 cup water 1 1/2 cups barbecue sauce 1 1/2 cups honey 1 cup ketchup 8-10 rolls chopped jalapeno peppers (optional) chopped onion (optional) chopped pickles (optional) To make Pork Rub: Stir together sugar, chili powder, paprika, seasoned salt, garlic powder, onion powder, salt, cumin, pepper and cayenne pepper. Massage Pork Rub over surface of pork and let stand 30 minutes. Soak hickory chips in water; drain well. Wrap chips in foil; punch holes in foil and place on top of gas grill set on high. When chips begin to smoke, place pork on g rill and cook until well browned on all sides with lid closed, about 30-45 minutes. Heat oven to 300 degrees F. Remove pork from grill and place in turkey-size oven bag set in large, shallow baking dish. Add water and seal well; pierce bag several times with small knife. Cook 3-3 1/2 hours, or until meat is tender and pork bone can be removed easily. Remove from oven. Remove bone and set aside until cool enough to handle. Shred meat into small pieces, remov- ing fat. Add juices from cooking bag, skimming off excess fat. In separate saucepan, stir together barbecue sauce, honey and ketchup, cooking until hot and honey has dis- solved. Stir most of sauce into shredded pork and mix well. Serve on rolls and drizzle with remaining sauce. Top with jalapenos, onions and pickles, if desired. Bruschetta-Topped Hummus Smoked Pulled Pork Sandwiches with Honey Barbecue Sauce FOOD Championship snacks continued from Page 12 Take your tailgate or home view- ing party to the next level by setting up a topping station with a variety of both traditional and unexpected condiments and garnishes to let your fellow fans customize their grilled fare. Include options such as: ■ Ketchup and mustard (with fla- vor variations for added zing) ■ Sauerkraut or cole slaw ■ Chopped fresh and g rilled onions ■ Chili (homemade or from a can) ■ Pickle spears and relish ■ Barbecue sauce ■ Sriracha ■ Assorted shredded and crum- bled cheeses ■ A variety of peppers Top your tailgate January 26, 2018 • Milwaukee County Post • 13 Benny's Cafe 5354 S. 27th St. (414)431-0004 OPEN Daily 6am to 9pm Call For Our Banquet Buffet (Min. 25 People) Call Ahead for Drive-Thru Orders Friday Fish Fry Daily Specials Senior Menu Available Breakfast • Lunch • Dinner Homemade Soups Free dessert with dinner! • Banquet Hall • Gift Cards Available! ✤ Spaghetti Chicken Pasta Chicken, mushroom, tomato, onion, cream sauce ✤ Santa Fe Sandwich Grilled chicken, fried onion & green pepper, pepper jack, Texas bread ✤ Cowboy Burger American cheese, tomato, fried onion with A1 sauce ✤ Pecan Salad Chicken, apples, blue cheese, romaine, pecans NEW SPECIALS NEW SPECIALS ✤ French Toast Crunch 4pc cinnamon French toast dipped in corn flakes ✤ Texas Sandwich Scrambled, sausage patty, pepper jack, grilled Texas Bread, with potatoes or fruit ✤ Arizona Omelet Bacon, sausage, pepper jack, cheddar, fruit, toast ✤ 12oz. 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