Projo Football Food and Spirits

January 2008 Archives

Thinking a casserole would do you for the Super Bowl?

Kevin Roberts, author of KISSING IN THE KITCHEN, has put together some recipes for
Frank’s RedHot Original Cayenne Pepper Sauce and one sounds like the perfect blend of comfort and taste. It's a macaroni and cheese with lobster.

Macaroni with Lobster and Cheese Blend

1 pound elbow macaroni
6 cups water
3 tablespoons butter
3 tablespoons all purpose flour
1 tablespoon mustard
2 cups milk
½ teaspoon paprika
Salt and pepper to taste
1 small yellow onion, finely chopped
1 - 2 tablespoons hot sauce, or more to taste
3 cups (total) of a cheese mix that includes Pepper Jack, Gouda, Mozzarella and sharp cheddar, all shredded, as well as grated Parmesan and Romano
1-2 pounds cooked lobster tail, coarsely chopped

Breadcrumb Topping:

3 tablespoons butter

1 cup panko breadcrumbs

Preheat oven to 350 degrees.
Add the water to a large pot and bring to a boil. Cook the macaroni al dente. Drain and set aside.
In another pot over medium heat melt the butter. Stir in flour and mustard. Keep stirring until there are no lumps.
Add milk, onion, hot sauce, paprika, salt, pepper and 2 ¼ cups of the cheese combination. Stir well. Turn heat to low and simmer for 10 minutes.
Add macaroni to cheese sauce and mix well.
Add lobster meat and mix well.
Transfer to an 8X10-inch baking dish or casserole dish.
Top with remaining cheese.

In a small saucepan over medium heat melt butter. Add breadcrumbs and mix.
Spread the breadcrumb topping evenly over the macaroni.
Bake for 30 minutes or until the cheese is bubbling and golden brown.

Serves 6-8

If a house party isn't in your plans, here are some spots with special offers for Super Bowl Sunday.

American Family Billiards, 87 Gooding Ave., Bristol, is celebrating with will serve complimentary hearty appetizers, unlimited pool play and the game on two 50-inch TVs. The cost is $20. Beer, pitchers, wine and soda are available for purchase. Doors open at 4 p.m. Reserve space by calling (401) 569-2108.

Trendy’s Pizza & Pasta, 286 Maple Ave., Barrington, (401) 245-6371, has big-screen televisions and will have a complimentary half-time buffet plus food and drink specials.

Fitzpatrick’s Pub, 1145 Park Ave. Cranston, (401) 943-8368, hosts a Super Bowl party from 3 p.m. to 1 a.m., Sunday, with an all-you-can-eat buffet with stuffed pork loin, baked stuffed shrimp, barbecue ribs, chicken marsala, shrimp cocktail and more. The cost is $20 and tickets can be purchased at the pub after 4 p.m. daily.

Snookers, 145 Clifford St., Providence, (401) 351-POOL, www.snookerspoollounge.com, has a 36-foot hi-def wall of video and 30 plus television sets and 20 cent wings offered during the game.

Casey’s, 191 Old Tower Hill Rd., Wakefield, (401) 789-9714, serves a buffet from 5:30 to 9:30 and the cost is $12.50, plus tax and gratuity. It includes a chef-carved steamship round, lasagna, Buffalo wings, chili and a garden salad.

Doherty’s Irish Pub, 342 East Ave. Pawtucket, (401) 725-9520, has eight tvs TVs including a 100-inch projection screen. There is no special offer but they have 111 different beers (42 on tap and 69 in the bottle).

As for the early risers:
The Four Corners Grille, 601 Metacom Ave., Warren, and The Four Corners Grille, 3841 Main Road., Tiverton, both serve a Super Bowl Brunch on Sunday from 8 a.m. to 4 p.m. The brunch will include several of their favorite breakfast and lunch offerings, as well as specials. The Warren restaurant has a full liquor license while Tiverton serves wine and beer.

AP

The South Bend (Ind.) Tribune casts the Super Bowl as the battle of the chowders -- Manhattan red vs. New England white. (It beats chowder vs. soft pretzels.)

Cook up a super bowl of chowder:

We asked Alan Perry, chef at Orchard Hills Country Club in Buchanan, to explain how. He says the process is similar for both varieties.

For New England chowder, Perry uses a combination of cream and milk and tightens it up with a slurry of cornstarch and water. The consistency Perry shoots for is bisque-like; not really thick, but not watery, either (Perry likens it to a thinned-down Elmer's glue).

This goes a long way towards explaining why many of us prefer Rhode Island clam chowder, without milk, without tomatoes -- the base is the juice the clams release into the broth in which they are steamed; steaming opens them, and releases clam broth. (Recipe at the end.)

Fortunately, the gluey chowder is not the published recipe, which comes from Yankee Magazine's current issue:

New England Clam Chowder

7 pounds cherrystone clams, scrubbed and rinsed
3 cups water
4 strips bacon, finely chopped
1 medium Spanish onion, diced small
2 tablespoons flour
3 large red potatoes, cut into 1/2-inch dice
1 teaspoon chopped fresh thyme
2 tablespoons chopped fresh parsley
1 cup heavy cream

In a large soup pot over high heat, add clams to 3 cups water. Bring to a boil and cook just until clams open, about 10 minutes. Remove clams from broth and set aside. (Discard any clams that don't open.) Strain broth through a sieve lined with a coffee filter and set aside.

Clean your soup pot; then over medium-high heat, sauté bacon until it's browned and fat is rendered. Using a slotted spoon, remove bacon to a paper towel. Discard all but 2 tablespoons of bacon fat. Add diced onion to the pot and sauté until translucent.

Stir in flour and cook 1 minute, being careful not to brown. Whisk in reserved clam broth. Add potatoes and thyme, and simmer 10 minutes.

Remove clams from shells, reserving liquid, and chop roughly. Strain liquid; then add clams and liquid to the pot. Stir in parsley and cream and cook just long enough to heat clams through, about 3 minutes.

Red: Manhattan Clam Chowder

Recipe from epicurious.com, originally published in Gourmet, March 2004.

Treat yourself to fresh clams for this recipe -- they make all the difference. This dish originated in Rhode Island during the late 19th century, when, as story has it, Portuguese immigrants added tomatoes to their chowder. British New Englanders believed their creamy chowder to be superior and named the Portuguese version after Manhattan, presuming that New Yorkers were the only people crazy enough to add tomatoes.

Active time: 30 minutes

Start to finish: 45 minutes

2 bacon slices, cut into 1/2-inch squares
1/3 cup chopped onion
3 tablespoons diced (1/3 inch) green bell pepper
3 tablespoons diced (1/3 inch) celery
2/3 cup diced (1/3 inch) peeled boiling potato (1 small)
1 (8 ounces) bottle clam juice
1 cup canned diced tomatoes (8 ounces), including juice
1 1/2 dozen small hard-shelled clams (1 1/2 to 2 inches in diameter; 2 pounds total), scrubbed well
2 tablespoons chopped fresh flat-leaf parsley

Cook bacon in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until golden, about 5 minutes. Reduce heat to moderately low, then add onion, bell pepper, and celery and cook, stirring, until softened, about 5 minutes. Stir in potato, bottled clam juice, and tomatoes (with juice) and simmer, covered, 10 minutes. Stir in clams and simmer, covered, stirring occasionally, until clams open wide, 8 to 10 minutes. (Discard any clams that after 10 minutes have not opened.) Remove pan from heat.

Remove most of clamshells with tongs, then detach clams and return them to chowder. (Keep a few in their shells for garnish.) Stir in parsley and salt and pepper to taste.

Note: Chowder, without clams or parsley, can be made 1 day ahead. Bring to a simmer before adding clams and proceeding.

Journal files / Bob Thayer
Clear broth clam chowder, with quahogs, red potatoes and select spices, was a Chef's Secret -- a requested recipe -- in 2002 from Roger's Family Restaurant in nearby Somerset, Mass. The unusual spices add the red color; it's not traditional in clear chowder.

Clear: Rhode Island clam chowder

From a "Good Neighbors" recipe exchange reader in 1999 comes a classic:

Each year, the South Kingstown Lions Club serves over 600 gallons at their South County Seafood Heritage Festival. This recipe was developed by Bob Smith; he reduced his five-gallon recipe to this one for six people.

The recipe is from Good Tastes of Rhode Island's South County. (Now out of print.)

A quahaug (or quahog or quohog) - from the Narragansett Indian word Poquauhock - is a salt-water clam with a round, hard shell. Smaller sizes are called cherrystones and littlenecks and can be eaten raw. North American Indians used the inner surface of the shells to make wampum, their form of currency. It was also used for beads and ornaments.

South County Quahaug Chowder
6 pounds quahaugs
6 cups water
1/4 cup salt pork, cut into tiny cubes
1 cup chopped onion
4 cups cubed potatoes
1/4 teaspoon salt
1/4 teaspoon black pepper

Scrub quahaugs. Place in large kettle with water. Cover. Place over medium heat until shells open, about 5 minutes. Remove meat from shells and grind into small pieces. Discard shells. Save all liquid; set aside.

Fry salt pork to light brown in large pot. Add onions; fry lightly. Add reserved liquid plus enough water to make 8 cups.

Add potatoes, salt and pepper. Simmer until potatoes are tender, about 5 minutes. Add chopped quahaugs; bring to light boil for 2 to 3 minutes. Serves 6.

Note: Another reader suggests cooking the potatoes in the clam juice before adding the water, so they absorb the full clam flavor.

Weight Watchers offers a simple recipe made with low-fat cheese, and doesn't suggest you serve it with bread or crackers.

Beer and Cheese Fondue
1 12-oz. can or bottle light beer
1 teaspoon dry mustard
1/4 teaspoon ground red pepper
1 pound low-fat cheddar or colby cheese, shredded
3 tablespoons all-purpose flour

In a medium saucepan over moderate heat, warm beer until it boils; stir in mustard and pepper.

In a bowl, toss cheese with flour. Slowly add cheese to beer mixture, stirring. Continue stirring until mixture is smooth and thick, about 6 minutes total.

Yields about 1/4 cup per serving.

(Tip: Serve this dip with cubes or rolled slices of lean ham and smoked turkey as well as carrots, celery sticks, baked tortilla chips or cubes of crusty bread.)

Stirrings makes mixers and sugar and salts and chocolate for adorning the glass with more flavor. They sent along this recipe for Valentine's Day but it sounds like it would hit the spot for a football cocktail.

Stirrings Tiramisu Martini

1.5 oz Smirnoff Vanilla Twist vodka

1 oz Godiva White Chocolate liqueur

1 oz Stirrings Espresso Mixer

Shake well and serve up in a glass trimmed with chocolate shavings or Stirrings Chocolate.

I've been playing with this versatile, easy recipe that's rich enough to satisfy a crowd and, if there are leftovers, it's even better the next day. It's fine with just mushrooms, or add sun-dried tomatoes to give it a bite. The cheese makes its own delicious browned crust. (This is not quivery like a quiche, since there's no milk or cream in it.)

You might add scallions or leeks, substitute (lightly steamed) broccoli for the spinach, or use 1/2 pound of cheddar and 1/2 pound of other cheeses (leftovers from your cheese plate). Double the spinach if you want it to be more like a spinach pie. Feel free to improvise -- the cheese will hold it all together.

Spinach & Cheese Squares
1 lb fresh baby spinach
1 oz. dried porcini mushrooms or 4 oz. fresh mushrooms, coarsely chopped
1/2 cup sun-dried tomatoes, chopped (optional)
1 onion, chopped
2 cloves garlic, minced
8 tablespoons melted butter
6 eggs, beaten
16 ounces cottage cheese or ricotta
2 tablespoons all-purpose flour
1 pound sharp Cheddar cheese (or half Cheddar and half other cheeses), coarsely grated
1/4 cup sherry wine (optional)
Pepper

Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish. Drain spinach well; the drier the better.

Photos / Sheila Lennon

Bring about 2 cups of water and sherry to a boil in a saucepan and add the dried mushrooms and sundried tomatoes. Blanch for 2-3 minutes, then let sit for at least 10 minutes to absorb the liquid. Drain.

In a heavy soup pot large enough to fit all the spinach, sauté onion and garlic in 2 tablespoons of the melted butter till translucent.

Add spinach, stirring it down till it wilts, then drain. Add mushrooms and sundried tomatoes, eggs, cottage and cheddar cheeses, flour and the remaining butter and mix. Season with pepper.

Pour into prepared dish and bake for 1 hour. Serves 8 to 10.

Note: Use more water and sherry when reconstituting the mushrooms if you want to spin off a flavorful addition to soup. I've added the excess sherry-mushroom water to overly-carroted turkey soup and it cut the sweetness, much improving it.

I have a friend who cut this recipe out of the Journal a hundred years ago. Okay, maybe more like 25 or 30 years ago but she's made so many Truck Stop Reese Pie that she feels like she's been making them for a century. It's blend of chocolate and peanut butter and a favorite among her kids and her nephews who all want one of their own for holiday and birthday gifts. She make three at time with prepared graham cracker crusts for ease.
With a 3 o'clock start for the game, too early for dinner, too late for lunch, maybe pie is football food for today.

TRUCK STOP REESE PIE

3/4 cup plus 3 tablespoons powdered sugar

1/2 cup peanut butter

1 9-inch baked or graham cracker pie shell

1 (5 1/8 ounce) package chocolate pudding mix

3 cups milk

2 tablespoons cocoa

1/2 cup whipping cream, whipped

Chocolate sprinkles, optional

Combine 3/4 cup powdered sugar and peanut butter, mixing well. Spread over bottom of pie shell, reserving 2 tablespoons for topping. If mixture is too stiff to spread, add small amount of warm water.

Prepare chocolate pudding according to package directions, using milk. Pour into pie crust over peanut butter layer and chill in refrigerator.

Sift cocoa into whipped cream and swirl. Spread over cooled pie. Add remaining 3 tablespoons powdered sugar to reserved peanut butter topping and sprinkle over pie. Garnish with chocolate sprinkles. Makes 1 (9-inch) pie.

Cookbook Author, Diane Morgan created this game day recipe on behalf of Hidden Valley Original Ranch Dry Dressings and Dips

“IT’S DA BOMB" RANCH POPCORN
4 tablespoons (1/2 stick) unsalted butter
1 1 ounce packet Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
1 bag (3 ounces) reduced-fat, butter-flavored microwave popcorn
1/4 cup grated Parmesan cheese
Place the butter in a small, microwave-safe bowl. Microwave on high until melted, about 1 minute.
Stir in one packet of seasoning mix. Set aside.
Pop the popcorn according to the package directions. Immediately open the bag and pour the
popcorn into a large serving bowl. Toss with the Hidden Valley Original Ranch butter mixture and then toss with the Parmesan cheese. Serve at once.
Makes: 6 servings

Have you seen the new Dunkin’ Donuts commercial featuring assorted folks freezing at pee-wee hockey? Well, that's nothing compared to the long range forecast for a football game in the teens on Sunday when the Patriots meet the Chargers.

So I wondered about this Milky Way drink and whether it might be good to sip some before the game.
Here's the scoop: DD has partnered with Mars, Inc. to create Milky Way Hot Chocolate. It's a hot beverage that blends chocolate, caramel and vanilla nougat flavors, just like the classic candy bar. It's now a permanent beverage offering along with regular hot chocolate and white hot chocolate. All are topped off with a dollop of whipped cream.

Jose Cuervo, the world’s largest tequila company, has entered the ultra premium market with Jose Cuervo Platino. This is a handcrafted, limited-edition ultra premium silver tequila. It will retail for approximately $59.99 for a 750 ml bottle. It's made from 100 percent blue agave and is handcrafted using a proprietary distillation method called Esencia de Agave.

Here is a coffee recipe from Jose Cuervo which might help keep you awake for tomorrow night's 8 p.m playoff game. Of course they want you to use Platino but you can try it with another silver tequila, if you dare.

Platino Coffee

1.5 ounces silver tequila
1 tsp dark brown sugar
Dash of cinnamon
Dash of nutmeg
Dash of cloves
4 oz. fresh brewed coffee
Whipped cream

Blend coffee with tequila and spices. Garnish with whipped cream.
Makes 1 coffee drink.

Seriously Simple Holidays: Recipes and Ideas to Celebrate the Season by Diane Rosen Worthington doesn't just address worries at Thanksgiving. She offers advice on how to organize a home bar or host a lovely brunch. Worthington’s dishes can be used for football parties and who isn’t thinking about that with the playoffs just around the corner. Here are two of her football recipes.

DRIED FRUIT AND CHOCOLATE BAR COOKIES

1 1/4 cups chopped dried apricots
1 1/4 cups dried cranberries
2 cups boiling water
1 cup chopped walnuts
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon pumpkin pie spice
1 cup (2 sticks) unsalted butter at room temperature
2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
4 ounces bittersweet chocolate (70 to 75 percent cacao), coarsely chopped
4 ounces white chocolate, coarsely chopped

Place the dried fruit in a medium heat-proof bowl and pour in the boiling water, making sure to cover the fruit. Let stand for 30 minutes. Drain well.
Preheat the oven to 350 degrees. Place the walnuts on a baking sheet and toast for 7 to 10 minutes, or until lightly browned. Let cool.
Butter and flour a 12-by-17-by-1-inch jelly-roll pan.
In a medium bowl, combine the flour, baking soda, salt, and pumpkin pie spice. Add the walnuts and mix with a fork.
In another large bowl, beat the butter with an electric mixer on medium speed until light and fluffy. Gradually add the sugar, continuing to beat until very light. Add the eggs one at a time, beating well after each addition. Add the vanilla and mix again. With the mixer on low speed, beat in the flour mixture along with the dried fruit until just combined. Add the chocolate pieces and carefully blend into the batter with the electric mixer.
Evenly spread the batter in the prepared pan. Bake for about 45 minutes, or until a skewer inserted into the center comes out almost clean and the top is golden brown. Let cool for at least 1 hour. Cut into bars and serve.

SEAFOOD GUMBO
Roux
1/2 cup canola oil or other high-heat cooking oil
1/2 cup all-purpose flour
Base
1 large onion, chopped
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
2 celery stalks, diced
4 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes with juice
2 tablespoons tomato paste
6 cups chicken broth or fish stock
2 bay leaves
2 1/2 to 3 tablespoons Cajun creole seasoning blend
Salt and freshly ground black pepper
1/2 pound Andouille sausage, cut into 1-inch slices
2 pounds large shrimp 13 to 15 per pound), peeled and deveined
1 pound lump crabmeat
1 teaspoon file powder
2 tablespoons finely chopped fresh parsley for garnish
Hot pepper sauce for serving

Make the roux: In a 4-cup glass measuring cup, stir together the oil and flour until combined, making sure no lumps remain. Microwave on high for 2 minutes. Using pot holders to protect your hands, stir the roux with a wooden spoon. Repeat 3 times until the roux is dark brown or almost black (for a total of 8 minutes on high). You may need to microwave the roux for 1 minute longer. Again using pot holders, transfer the roux to a large pot.
Make the base: Place the pot over medium heat. Add the onion, bell peppers, and celery and sauté for 8 to 10 minutes, or until softened, scraping up any brown bits from the bottom of the pan. Add the garlic and sauté for 1 minute.
Add the tomatoes, tomato paste, broth, bay leaves, seasoning blend, and salt and pepper to taste. Bring to a boil over high heat, reduce the heat to a low simmer, and cook for about 20 minutes, or until slightly thickened.
Add the sausage, shrimp, and crabmeat and cook for 3 minutes or until the sausage and shrimp are heated through. Add the file powder and cook for 1 minute. Remove the bay leaves and discard. Taste and adjust the seasonings.
To serve, ladle into bowls. Garnish with the parsley and pass the hot sauce at the table.

A Saturday night game will sure make everyone hungry.

Panini, those perfectly grilled Italian sandwiches, make a great simple supper. This recipe comes from Chicago Tribune’s Joe Gray.

MORTADELLA, PROVOLONE AND ROASTED PEPPER PANINI

1 jar (7 ounces) roasted red peppers, rinsed, drained
1 clove garlic, minced
Freshly ground pepper
8 slices rustic Italian bread, 1 2-inch thick
8 slices mortadella, about 8 ounces
4 slices aged provolone
1 bunch baby arugula
1 tablespoon olive oil, if needed
1. Place peppers, garlic and pepper to taste in the bowl of a food processor; pulse just until it becomes a rough paste. Set aside.
2. Place 4 bread slices on counter; divide mortadella slices among them. Layer with provolone and the roasted red pepper spread; top with arugula. Place top slice on sandwiches, pressing down gently; set aside.
3. Heat panini pan, grill pan or cast-iron skillet over medium-high heat until hot. (If using a skillet, brush tops and bottoms of sandwiches with a little olive oil.) Place 2 sandwiches at a time in pan; top with panini pan top, or a heavy skillet or a foil-wrapped brick. Cook until golden and cheese melts, about 3-6 minutes per side. Repeat with remaining panini.

Preparation time: 15 minutes
Cooking time: 12 minutes
Yield: 4 servings

Nutrition information per serving: 477 calories, 58 percent of calories from fat, 31 g fat, 13 g saturated fat, 61 mg cholesterol, 24 g carbohydrates, 25 g protein, 1,478 mg sodium, 2 g fiber

From Kikkoman, maker of soy products including sauce and Pearl Soymilk, comes this hearty recipe that might be nice to enjoy with a playoff game as it combines two of New England's favorite things: seafood and corn.

SEAFOOD CORN CHOWDER

1/2 cup finely chopped onion

1/4 cup butter or margarine

1 1/2 cups frozen corn kernels

1 cup frozen diced hash browns

1 3/4 cups chicken broth, divided

1 1/2 cups soymilk

1 teaspoon salt

1/2 teaspoon dill weed

1/2 pound bay scallops, rinsed and drained

1/4 pound bay shrimp, rinsed an drained

1/3 cup diced roasted red bell pepper

1/4 cup all-purpose flour

Saute onion in melted butter in large saucepan over medium heat 5 minutes, or until onion is translucent. Add corn, hash browns, 1 1/4 cups broth, soymilk, salt and dill. Bring to boil over medium-high heat, stirring occasionally. Stir in scallops, shrimp and bell pepper. Blend flour and remaining 1/2 cup broth; pour into pan. Return soup to a boil; cook, stirring, 1 minute, until soup thickens and scallops are opaque and cooked through.

As the McCormick spice folks put together their look at the world of taste for 2008, they shared some recipes that paired flavors. Rye whiskey and roast beef sound like football food to me. If you don't have a panini press, put a bit of olive oil in a skillet and warm it up. Put the sandwich on it and press down with a plate or bacon press. Flip over and do the other side and you have a panini sandwich.

RYE ON RYE ROAST BEEF PANINI
1 can (14 1/2 ounces) beef broth
1/3 cup rye whiskey
1 1/2 teaspoons sage, divided
1/2 cup mayonnaise
2 tablespoons prepared horseradish
8 slices hearty rye bread with seeds (1/2-inch thick)
1 pound thinly sliced deli roast beef
1/2 cup jarred roasted red bell peppers, drained and sliced
2 cups arugula leaves

Preheat electric panini maker according to manufacturer’s directions. Meanwhile, mix beef broth, rye whiskey and 1 teaspoon of the sage in medium saucepan. Bring to simmer on medium heat. Set aside, keeping au jus warm while preparing sandwiches.
Mix mayonnaise, horseradish and remaining 1/2 teaspoon sage in small bowl. Lightly brush one side of each slice of bread with olive oil. Place bread, oiled side down, on a clean work surface. Spread top of each slice with 1 tablespoon of sage mayonnaise. Top 4 bread slices with roast beef, red bell peppers and arugula. Top each with second slice of bread, oiled side up.
Place 2 sandwiches at a time on preheated panini maker. Cook 3 to 5 minutes or until bread is crisp and dark golden brown. Cut each sandwich in half. Serve with au jus for dipping.
Makes 4 servings.
Test Kitchen Tip: Rye whiskey is an American whiskey with a flavor similar to a smooth, rich bourbon.

Andy Rogers / Seattle P-I
John Howie's Texas Chili. Recipe is below.

Here's the Wildcard Weekend TV schedule:

Saturday, Jan. 5

Washington Redskins (9-7) at Seattle Seahawks (10-6)
Qwest Field, 4:30 p.m. ET (NBC)

Jacksonville Jaguars (11-5) at Pittsburgh Steelers (10-6)
Heinz Field, 8 p.m. ET (NBC)

(The lowest-seeded survivor of these games plays the Patriots in Foxboro Saturday night, Jan. 12.)

Sunday, Jan. 6

New York Giants (10-6) at Tampa Bay Buccaneers (9-7)
Raymond James Stadium, 1 p.m. ET (FOX)

Tennessee Titans (10-6) at San Diego Chargers (11-5)
Qualcomm Stadium, 4:30 p.m. ET (CBS)

Over at the Seattle P.I., whose hometown Seahawks face the Redskins Saturday, they arranged a chili cookoff: Two recipes go helmet to helmet to see which deserves a spot at the playoffs.

A local sports bar won, and their chili is below. (The other, which included 1/4 lb. of slab bacon, was understandably judged too greasy.)

I've also included the meatless black-bean chili they found. Make it with black soybeans -- Whole Foods has 'em -- and it's low-carb. (Although John Howie's beanless chili might qualify, the sugar in the pineapple juice may be too much for you.) At the link above, you'll also find a recipe for skillet cornbread and one for making your own chili powder.

John Howie's Texas Chili
Makes 1 Gallon

* 1/2 cup canola oil
* 4 pounds white onion, diced
* 4 pounds chuck roast or other beef, diced in 3/4-inch by 1-inch pieces
* 1 pound pork, diced in 3/4-inch by 1-inch pieces
* 3 cups tomato sauce
* 2 1/2 cups pineapple juice
* 1 cup water
* 1/2 cup mild chili powder
* 1 tablespoon ancho chile powder
* 1 1/2 teaspoons chipotle chile powder
* 1/8 teaspoon habanero chile powder
* 1 1/2 tablespoons kosher salt
* 2 tablespoons granulated sugar
* 1 1/2 teaspoons ground basil
* 1 1/2 teaspoons granulated garlic
* 1 1/2 teaspoons sweet paprika
* 1 1/2 teaspoons ground coriander
* 1 1/2 teaspoons black pepper
* 1 1/2 teaspoons cumin
* 5 bay leaves

Place oil in a large stock pot or braising pan, add the beef and onions in small batches and sear until the onions are tender.

Add the remaining ingredients, bring to a simmer, and cook for three hours, stirring frequently. Serve with cheddar cheese, tortilla strips and salsa on top. Howie also serves it over nachos.

(Note: Habanero powder can be difficult to find. You could omit it, but it's easy to make by whirling a dried habanero in a mini-Cuisinart or spice grinder.)

-- Courtesy of John Howie

Quick Black Bean Chili With Goat Cheese
Serves 4-6

* 1 1/2 tablespoons vegetable oil
* 1 small red onion, chopped
* 1 medium green bell pepper, chopped
* 3 garlic cloves, minced
* 2 teaspoons ground cumin
* 2 teaspoons chili powder
* 1/8 teaspoon hot red pepper
* 28-ounce can crushed tomatoes
* 2 15-ounce cans black beans, rinsed and drained
* 4-ounce can mild chopped green chiles, drained
* 1/2 teaspoon salt
* 1/4 cup chopped cilantro (optional)
* 3-6 ounces goat cheese, crumbled or cut into small pieces

In a medium pot, heat oil over medium heat. Add the red onion and green pepper. Cook, stirring frequently, until the onion is soft and translucent, 3-5 minutes. Add the garlic, cumin, chili powder and hot pepper. Cook, stirring constantly, 1 minute to toast the spices.

Stir in the tomatoes, black beans, chiles and salt. Simmer for 15 minutes. Season with additional hot pepper and salt to taste, bearing in mind goat cheese is salty.

To serve, ladle into warm bowls. Sprinkle cilantro and goat cheese on top.

-- From "One-Pot Vegetarian Dishes" by Amy Cotler

The Kansas City Star newspaper shared these three recipes as part of a package on New Year's Eve appetizers but I like them for game food. Enjoy the Beer Cheese Fondue, Crab and Cheese Puffs and Sausage Swirls.

BEER CHEESE FONDUE
Makes about 21/2 cups fondue
8 ounces sharp cheddar cheese, shredded
8 ounces Monterey Jack cheese, shredded
1 tablespoon all-purpose flour
1 teaspoon dry mustard
Dash cayenne
3/4 cup beer
2 teaspoons Worcestershire sauce
1 clove garlic, finely minced
4 strips bacon, cooked until crisp and crumbled
1 green onion, chopped
Suggested dippers (see tip)
Combine cheddar and Monterey Jack cheese in a large bowl. Sprinkle with flour, mustard and cayenne; toss to coat cheese evenly with flour; set aside.
Combine beer, Worcestershire sauce, and garlic in a 3-quart heavy saucepan. Heat over medium heat until beer begins to boil. Reduce heat to low. Gradually add cheese, in small portions, stirring until melted. Stir in bacon. Heat, stirring constantly, about 2 minutes or until melted and smooth. Stir in green onions. Transfer to fondue pot and keep warm while serving.
Cooking tip: If fondue becomes too thick, thin with a small amount of warm beer. For a stronger flavor, use dark ale or beer.
Serving tip: Suggested dippers can include crusty baguette, cubed; boiled small new potatoes; lightly steamed vegetables such as broccoli, cauliflower or asparagus; cubed fully cooked ham or sliced smoked sausage; crisp bread sticks; pretzels; rye or pumpernickel bread, cubed; whole, trimmed mushrooms
Per 1-tablespoon serving: 52 calories (71 percent from fat), 4 grams total fat (2 grams saturated), 11 milligrams cholesterol, 1 gram carbohydrates, 3 grams protein, 78 milligrams sodium, trace dietary fiber.
———
CRAB AND CHEESE PUFFS
Makes 6 to 7 dozen puffs
1 (6-ounce) can crab, well-drained
1/2 cup shredded cheddar cheese
1 tablespoon freshly grated Parmesan cheese
1/4 cup finely minced shallot
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon dried tarragon leaves
Dash freshly ground pepper
1 cup water
1/2 cup unsalted butter, cut into cubes
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
Preheat oven to 400 degrees. Line 2 large baking sheets with parchment paper; set aside.
Combine crab, Cheddar cheese, Parmesan cheese, shallot, mustard, Worcestershire sauce, tarragon and pepper in a mixing bowl. Stir to combine; set aside.
Combine water, butter and salt in a 4-quart saucepan. Heat over high heat until water boils and butter melts. Remove from heat and immediately stir flour into hot water mixture in pan. Beat briskly with wooden spoon until mixture makes a ball and leaves the sides of the pan. Add eggs, one at a time, beating well after each addition. (If saucepan is not coated with nonstick coating, beating the eggs is easily done with a portable electric mixer. If nonstick coated pan is used, beat very vigorously by hand using a wooden spoon.) Mixture should be glossy and very smooth. Stir in crab mixture. Drop, by very small teaspoonfuls onto parchment paper-lined baking sheets, about 1-inch apart. (Do not make large puffs; one level teaspoon will make a nice, appetizer-size puff.) Bake 15 minutes. Reduce heat to 350 degrees and bake 10 minutes or until golden. Serve warm.
Per puff, based on 6 dozen: 26 calories (61 percent from fat), 2 grams total fat (1 gram saturated), 18 milligrams cholesterol, 1 gram carbohydrates, 1 gram protein, 25 milligrams sodium, trace dietary fiber.
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SAUSAGE SWIRLS
Makes 16 appetizers
1 puff pastry sheet, thawed (1/2 of 17.3-ounce package)
3/4 pound bulk pork sausage, uncooked (see tip)
1 cup shredded Cheddar Jack cheese
2 tablespoons finely chopped black olives
Preheat oven to 400 degrees.
Unfold pastry on lightly floured surface. Roll into a 10-by-12-inch rectangle. Carefully spread sausage over the surface of the rectangle to within 1/2- inch of all 4 edges. Sprinkle with cheese and black olives. Starting at the long side, roll up jelly-roll fashion. Press edges to seal; refrigerate roll several hours before slicing.
Using a serrated knife, carefully slice the roll into 3/4-inch slices. Place cut-side down, approximately 1 1/2 inches apart, on a jelly-roll pan. Bake 20 to 25 minutes or until golden and sausage is done.
Cooking tip: To avoid tearing the puff pastry, take the sausage out of the refrigerator so it comes to room temperature before assembling the recipe.
Per appetizer: 201 calories (75 percent from fat), 17 grams total fat (6 grams saturated), 22 milligrams cholesterol, 7 grams carbohydrates, 5 grams protein, 232 milligrams sodium, trace dietary fiber.