February 3, 2008
Today is the day we football fans have so patiently waited for. Not that this season's journey hasn't been great fun. Watching the Patriots and every team trying to knock them off has made this one special season.
Don't forget to put out nuts for your Super Bowl party. They have protein and everyone loves them.
Posted by Gail Ciampa 
at 9:00 AM | Permalink
Nibbles
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February 2, 2008
The family wants to be traditional. The requests were wings and super nachos.
So I'm buying wings and drummettes today to marinate overnight two ways. The first is essentially a homemade barbecue sauce, the second is Teriyaki-style. (Most of us don't like hot wings, and I find Buffalo bitter.) Both recipes come from readers at RecipeZaar's Super Bowl Chicken Wings category:
Wing Dings
1/2 cup maple syrup
1/2 cup catsup
1/4 cup soy sauce
2 teaspoons dry mustard
1 teaspoon ginger
1/4 teaspoon garlic powder
2 1/2 lbs chicken drummettes
Combine all ingredients except chicken in saucepan. Bring to boil, and simmer 5 minute Cool.
Place drummettes in bowl, or zippered plastic bag. Add cooled Sauce. Coat chicken evenly and refrigerate several hours or overnight.
Place drummettes, skin side up, on FOIL-LINED rimmed baking sheet. Spoon leftover Sauce over them.
Bake 45-50 minutes at 400º, until done, basting with sauce occasionally.
Serves 4-6
Baked Teriyaki Style Chicken Wings
25-30 chicken wings
1 cup soy sauce
1/4 cup water
3 tablespoons sugar
3 garlic cloves, minced
1/4 cup vegetable oil
1 teaspoon ground ginger
3/4 cup sherry wine
Combine all ingredients except the wings in a large pitcher. Mix well.
Place chicken wings in single layer in a 9" x 13" pan.
Pour the liquid mixture over the wings.
Marinate at least 2 hours, flipping wings once. Keep wings refrigerated while marinating.
Bake at 350 degrees for 1 1/2 hours. Flip once during baking.
Note: I won't have space in my fridge tomorrow for a flat pan of wings -- these will go in a plastic bag with their marinade, like the first recipe.
One recipe calls for a 400 degree oven, the other is at 350. I may split the difference and bake them on different racks at 375 degrees. Since I don't know how the double quantity will affect cooking time, I'll start checking them after an hour and every 10 minutes after that, if more time is needed.
I'll let you know Monday how it went.
Posted by Sheila Lennon at 12:50 PM | Permalink
Chicken wings
,
Poultry
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Here are some recipes provided by the Crock-Pot brand for the Super Bowl. It doesn't start until 6:30 so there's plenty of time to slow cook.
Crock-Pot Six Pepper Chili
3 pounds hamburger
1 12-ounce can beef broth
1 teaspoon oregano
3 teaspoons chili powder
1 teaspoon cumin
5 cloves garlic
2 12-ounce cans pinto beans, drained and rinsed
2 12-ounce cans of red kidney beans, drained and rinsed
5 dashes hot sauce
2 28-ounce cans crushed Italian tomatoes
1 12-ounce can of tomato paste
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 red pepper, seeded and diced
1 green pepper, seeded and diced
2 Serrano chili peppers, minced
1 long red pepper, diced
In a large skillet, brown meat.
Add meat and other ingredients to slow cooker stoneware.
Cover and cook on Low for 6-8 hours or on High for 5-7 hours, stirring occasionally.
Mix well before serving.
Serves 6-8
Crock-Pot Baby Back Ribs
For a large Crock-Pot slow cooker, double the recipe.
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon brown sugar
2 teaspoons ground coriander
¼ teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon ground black pepper
2-3 pounds beef or pork short ribs
1/3 cup bourbon
¼ cup brown sugar, packed
¼ cup chili sauce
In a small bowl, combine the cumin, chili powder, sugar, coriander, cinnamon, salt, and pepper. Stir to thoroughly combine and rub all over the ribs.
Place the ribs into the slow cooker stoneware. In a small bowl, stir together the bourbon, sugar, and chili sauce and pour all over the ribs.
Cover and cook on High for 3 hours or on Low for 6-7 hours. Occasionally brush sauce in crock onto the ribs.
Serves 6-8
Posted by Gail Ciampa at 9:00 AM | Permalink
Chili
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February 1, 2008
The funniest recipe in the run-up to the Super Bowl is New England Chili at New York Daily News, adapted from the "Anheuser-Busch Cookbook: Great Food Great Beer" (Sunset Books. $24.95 paperback.)
The last two ingredients:
1 pound cooked pheasant, cut into ½-inch dice
1 pound cooked quail, cut into ½-inch dice
They set up a confrontation between this and New York Vegetarian Chili. You think there's bias there?
Well, it beats clam chili.
The Louisville Courier Journal does meaty chilis -- one with ground beef and ground pork, and a chunky Texas truck stop/diner chili made with big cubes of brisket, pictured at right -- and yet another called Smoking chipotle pork stew. Carnivores will be pleased.
Spinach dip in a bread bowl from "The Sour Dough Bread Bowl Cookbook," by John Vrattos and Lisa Messinger appears at the San Jose Mercury News. Spinach and portobello mix with dairy in a large round loaf of sourdough.
I like Susan Barnes' attitude -- she's food editor of the Ann Arbor (Mich.) News: It is, after all, football. The recipes she offers, all on one page, include her own Chicken or Vegetarian Minestrone, and a
crockpot Beef Stifado with red wine, cinnamon sticks and allspice, meant to be served over rice.
Turkey-Black Bean Chili is a crockpot recipe from Detroit News that uses ground turkey and chicken broth. Make it with black soybeans -- canned, indistinguishable from the other black beans, available for sure from Whole Foods -- and they're low-carb.
Caramelized Opossum Onaplank -- where else would you expect to find gourmet roadkill but ESPN's Fans' Super Bowl party recipes
At the Rocky Mountain News, Chicken Enchiladas With Yogurt Sauce looks easy and tasty. By the time the stuffed tortillas bake together, topped with salsa and cheese, you probably have a casserole.
On that same page, an uncooked, layered Southwestern Taco Dip made with yogurt.
Cheddar Beer Dip with Smoked Sausage -- from from Diane Phillips' "You've Got it Made" via AP -- may satisfy wannabe linebackers without the ick factor of the opossum.
Honolulu TV station KHON2 had a contest, and the winner is Superbowl Recipe Winner: Healthy Hoagies made with crispy chicken apple sausage, garlic, onion and bell pepper.
Posted by Sheila Lennon at 12:27 PM | Permalink
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Every Day with Rachael Ray suggests this cocktail for Mardi Gras but let's think about it for Super Bowl Sunday.
HURRICANE COCKTAILS
½ cup sugar
Ice cubes
2 cups rum
2 cups passion fruit juice
2 cups orange juice
2 cups pineapple juice
½ cup orange liqueur, such as Grand Marnier
Juice of 4 limes (about ½ cup)
Bitters, such as Angostura
8 fresh pineapple wedges
In a small saucepan, heat ½ cup water and sugar over medium heat and stir until dissolved. Let the simple syrup cool.
Fill a pitcher with ice cubes. Add the rum, passion fruit juice, orange juice, pineapple juice, orange liqueur, lime juice and simple syrup and stir until chilled. Strain the cocktail into glasses, top each with a dash of bitters and garnish with a pineapple wedge.
Makes 8 drinks.
Posted by Gail Ciampa at 9:00 AM | Permalink
Cocktails
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The Hass Avocado Board has created two guacamole recipes that represent the Patriots and the Giants.
New England's recipe features lobster.
The New York recipe is traditional. Serve the dip with blue corn tortilla chips and the dish will represent the team’s colors.
New England Halftime Guacamole
4 ripe, fresh avocados, peeled and pitted
1 tsp. salt
2 Tbsp. lemon juice
2 tsp. chopped garlic
1/2 lb. cooked lobster meat, chopped
1 medium shallot, minced
In a medium bowl, coarsely mash avocados and combine with salt, lemon juice and garlic.
Fold in lobster meat and shallot.
Serve with tortilla chips or toasted crostinis.
Serves: 8
Prep Time: 15 minutes
New York Kickoff Guacamole
4 ripe, fresh avocados, peeled and pitted
1 tsp. salt
2 Tbsp. fresh lemon juice
2 tsp. chopped garlic
1/2 cup minced white onion
1 medium tomato, chopped
Blue corn tortilla chips
In a medium bowl, coarsely mash avocados and combine with salt and lime juice.
Mix in garlic, white onion and tomato.
Serve with blue corn tortilla chips.
Serves: 8
Prep Time: 15 minutes
Note: Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Posted by Gail Ciampa at 9:00 AM | Permalink
Dips & Salsa
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Chef Howard Snitzer of Christie's restaurant in Newport just sent along this recipe for chowder with a twist. It has maple pepper bacon.
Christie's Clam Chowder
4 ounces butter
4 ounces flour
8 ounces celery, 1/4 inch dice
8 ounces fennel, 1/4 inch dice
8 ounces white onion, 1/4 inch dice
8 ounces maple pepper bacon, diced
1 pound potatoes, peeled and diced
1 pound chopped clams
1 1/2 quarts clam juice
1 1/2 quarts 2 percent milk
Sweat vegetables and bacon in butter until onions are tender, but not browned. Add flour and mix well. Cook for five minutes.
Add milk slowly while stirring. Add clams and potatoes last. Bring back to almost a simmer. Adjust salt and black pepper.
(makes 1 gallon of soup)
Serve with Soup Nuts:
1 pound water
1 pound butter
1 pound bread flour
1 teaspoon salt
8 eggs
Bring water and butter to a boil. Add flour and salt all at once.
Turn off heat and mix until the dough comes away from the side of the pan.
Transfer to mixer. Add eggs one at a time. Pipe out ¼” round on lined sheet pan.
Bake at 425 degrees until crisp, golden brown and delicious.
Posted by Gail Ciampa at 8:00 AM | Permalink
Soups & Stews
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