Football season is officially here! Enjoy these Game Day Recipes from our partners at Thermador Whether you are a dedicated sports fan or you just partake in game day get-togethers to indulge in the delicious dishes, I have some winning recipes for you! From daring dips to buffalo-inspired goodness, I’m sure you will enjoy these snacks from the very first touchdown to the final quarter of the game. Get your taste buds ready, it’s kick-off time!

Nothing epitomizes football season more than buffalo-flavored bites! For a fresh take on a traditional game day snack, I indulge in buffalo cauliflower. With this flavorful recipe, you can enjoy a taste that is just as satisfying as traditional wings but made from a popular garden vegetable. For the most evenly browned and crisp results, I turn to the Thermador 30-Inch Professional Series Combination Oven. Electronic oven control ensures precise heating, guaranteeing your cauliflower will be roasted to perfection. With the ultimate accompanying buffalo dip, which doubles as a standalone dish, don’t be surprised if your football-loving friends don’t save room for dinner!

To keep my guests entertained between plays, I always make sure to have the essential crowd-pleasing dish on hand: quesadillas! One of my favorite quesadilla recipes is made with tomatoes, peppers, onions and cheddar cheese. The spice of the peppers adds a fiery flair, and this recipe is as easy as it is flavorful. While your cauliflower is heating up in the oven, throw these fresh ingredients in the skillet on the Thermador 36-Inch Masterpiece® Series Induction Cooktop. With the PowerBoost® setting, cookware is heated faster so you can spend more time enjoying the game. Talk about a winning culinary experience!

No game day celebration is complete without a triumphant dessert. I don’t know about you, but one of my must-have treats during the season is brownies. To take things up a notch, I opt for a scrumptious mix of caramel, chocolate and peanut butter. Fudgy, decadent and downright delicious, these brownies are sure to score the game-winning touchdown!

Now that I’ve given you a glimpse of some of my football favorites, check out the full recipes below. Don’t forget to share your thoughts with us in the comments section or on our social pages: www.facebook.com/thermador, @ThermadorHome and @Thermador.

Buffalo Cauliflower

Serves 4

2 tablespoons unsalted butter
¼ cup hot sauce
1 tablespoon freshly squeezed lemon juice
2 tablespoons olive oil
Salt
8 cups cauliflower florets

Directions:

Pre-heat the oven to 400 degrees F. Heat the butter. Whisk in the hot sauce and lemon juice and set aside. Mix olive oil, 1/4 teaspoon salt and 1/2 cup water in a large bowl. Add the cauliflower and toss until well coated. Spread the cauliflower on a rimmed baking sheet and roast until beginning to brown and just tender, 20 to 25 minutes. Whisk the hot sauce mixture again, drizzle over the cauliflower and toss with tongs to coat. Roast the cauliflower until the sauce is bubbling and browned around the edges, 5 to 7 minutes more. Serve hot.

Quesadillas Serves 8

1 Tbsp oil, or unsalted butter
2 bell peppers, seeded and sliced
3 tomatoes, chopped
1 small onion, chopped
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
6 12 in flour tortillas
3 cups cheese, shredded

Directions:

Place large skillet over medium heat then add oil or butter. When oil is hot or butter has melted, add sliced bell peppers, chopped tomatoes and onion, garlic, salt and pepper. Cook for about 5–6 minutes, stirring occasionally until peppers are crisp tender. Transfer mixture to a bowl then set aside.

Wipe out the skillet then return to medium-low heat. Place a tortilla into the skillet then immediately add ½ cup of shredded cheese to cover one half of the tortilla. Spread roughly 1/6th of the mixture on top of the cheese then fold the uncovered half of tortilla on top of the mixture and cheese. Press down on the quesadilla with a spatula to force cheese and mixture into contact with heat and seal top and bottom together with the filling. Let tortilla to cook on the first side for about 2–3 minutes until golden brown and crispy. Flip quesadilla then cook for 2–3 minutes until golden brown and crispy on the opposite side. Transfer the quesadilla to a cutting board, cut into wedges and serve!

Home on the Range Buffalo Dip

Peanut Butter Cup Caramel Brownies

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At Cole's Appliance & Furniture Co. We are always on the lookout for the most innovative appliances in cooking and information to offer our clients and customers. When renovating your kitchen you may want to consider The Steam Oven and The Steam Convection oven. Below, Thermador answers questions about Steam Cooking: Steam Vs. Steam Convection Cooking.

What’s so great about cooking with steam? The real question is, what isn’t great about it? The Thermador steam and convection oven allows culinary enthusiasts to cook using two great cooking methods, and below, we’ve outlined the best ways to use both—so you can reap the countless health benefits of steam in your exceptional culinary creat

Cooking with steam is a method where the food never touches the cooking liquid – it is cooked by the mist and vapor coming from evaporating liquid, which transfers heat to food. The constant wet heat from steam cooking penetrates food to the center without disturbing the shape, which is why it works so well on delicate foods like fish and veggies.

Here are a few of the foods that turn out best when you use steam cooking:

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– Vegetables, especially broccoli or cauliflower. Also root vegetables like carrots or potatoes (these cook faster when they’re sliced).

– Fish, ribs or ground meats.

– Eggs: Whether they’re hard, soft, poached or scrambled, they come out perfectly after a nice steam.

- Delicate foods, such as scallops. Cooking with steam keeps them intact and prevents them from falling apart.

– If you need to quickly bring a pot of water to a boil, you can put it in the steam oven.

– If you’re trying to cook healthier by avoiding fat and oil, you can cook with steam to preserve the natural nutrients without killing off the flavor.

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When to Use Steam Convection

Convection cooking uses dry, hot, moving air to transfer heat to food, while steam uses moist hot air. When you add moisture to a convection oven, it offsets the drying-out effect of traditional convection. This method offers perfect browning and crisping capability, so you really get the best of both worlds. Here are a few situations where you might prefer to use steam and convection:

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– Baking, thawing, roasting, steaming, poaching, oven frying…just about everything!

– Browning, toasting or crisping moist food, like chicken, beef, or even breakfast potatoes.

– Make beautiful, mouthwatering ribs that have a light crust on the outside, and delicious, juicy meat that falls right off the bone.

– Baking a prize-winning loaf of bread. The humidity plays an important role for a crusty outer shell, while the center stays perfectly soft.

– Keep cake tops and muffins moist while allowing for more rise without cracks.

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We’re big fans of steam, and we love that it’s quickly becoming a staple in the kitchens of culinary enthusiasts.