Score! Super Bowl recipes
All eyes will be on TV Sunday night when the Ravens take on the 49ers. If you're having a house party, or need some food to take to a friend's house, here are some ideas to make sure you score in the kitchen.
Score! Super Bowl recipes
All eyes will be on TV Sunday night when the Ravens take on the 49ers. If you’re having a house party, or need some food to take to a friend’s house, here are some ideas to make sure you score in the kitchen.
And for more ideas, go to our recipe site:
1 can (17 ounces) refried beans (use hot and spicy beans, if desired)
1 pint dairy sour cream
1 package (1 1/2 ounces) taco seasoning mix
2 to 3 cups shredded Cheddar cheese
4 green onions, chopped
3 tomatoes, chopped
1 can (2.2 ounces) sliced ripe olives, drained
Bottled taco sauce
Guacamole Dip (recipe follows)
Mix refried beans and 1/4 cup taco sauce. Spread bean mixture in bottom of a 10-inch fluted quiche dish or pie plate. Top with Guacamole Dip, spreading evenly. Mix together sour cream and taco seasoning mix. Spread carefully over guacamole. Sprinkle with cheese, green onions, tomatoes and ripe olives. Refrigerate until serving time.
Just before serving, stand tortilla chips up around sides of serving dish. Serve with additional tortilla chips. Makes 8 to 10 servings.
From Neil Beckerman, President, Unilever Bestfoods North America
1 can (14 ounces) artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup (about 4 ounces) grated Parmesan cheese
1 clove garlic, minced (optional)
1 can chopped green chilies
Preheat oven to 350 degrees. In 1-quart casserole, combine all ingredients. Bake uncovered, 20 minutes, or until heated through.
Serve with crackers or tortilla chips.
Makes 2 1/2 cups.
From J.M. Hirsch for Associated Press
4 Hass avocados, skins and pits removed
4 teaspoons lime juice
1/2 teaspoon ground cumin
1 teaspoon salt
1/4 ground black pepper
1/2 pound of bacon
1. In a medium bowl, use a fork or potato masher to mash the avocados. The guacamole should be mostly smooth, but with visible chunks. Mix in the lime juice, cumin, salt and pepper.
2. Line a rimmed baking sheet with foil, then set a wire rack over it. Coat the rack with cooking spray. Arrange 1/2 pound of bacon evenly on the rack. Sprinkle the tops of the bacon liberally with brown sugar. Bake at 350 F for 20 minutes, or until the bacon is lightly browned, crisped and the sugar has caramelized. Let the bacon cool, then cut it into bite-size chunks.
3. . Mix a splash of hot sauce (more or less, to taste) into the base guacamole, then mix in three-quarters of the chopped candied bacon. Sprinkle the remaining bacon over the guacamole, then serve.
Nutrition information per serving: 200 calories; 170 calories from fat (85 percent of total calories); 18 g fat (4.5 g saturated; 0 g trans fats); 15 mg cholesterol; 8 g carbohydrate; 5 g fiber; 3 g sugar; 4 g protein; 320 mg sodium.
Recipe courtesy Food Network Magazine
4 large russet potatoes
shredded monterey jack
salt & pepper (to taste)
1. Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour.
2. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper.
3. Bake, skin-side up, at 450 degrees until crisp, about 20 minutes.
4. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)
3 pounds chicken wings (about 16), separated into wings and
6 cups vegetable oil for deep-frying
1 1/2 teaspoons cayenne
1/4 cup canola oil or melted, unsalted butter
3 to 4 tablespoons hot sauce
1/2 cup mayonnaise
1/4 cup sour cream or plain yogurt
2 ounces (about 1/2 cup) crumbled blue cheese
4 celery ribs
Salt to taste
For the sauce:
Salt and freshly ground pepper to taste
1. While this recipe is for frying wings, instructions for broiling and baking also are included.
2. For the wings: In a large (5- to 6-quart), deep, heavy pot, wok or deep-fat fryer, heat oil until a thermometer registers 375 degrees.
3. Meanwhile, rinse wings, pat dry and season with salt and cayenne. Carefully lower 6 or 7 wings into oil and stir occasionally until golden and crisp, 10 to 15 minutes, depending on size.
4. Using a slotted spoon, transfer wings to paper towels. Fry remaining wings, returning oil to 375 degrees between batches.
5. For the sauce: In a large skillet, heat oil or butter over moderately low heat; stir in hot sauce and salt and pepper. Set aside.
6. Add cooked wings to sauce and toss.
For the dressing: In a bowl, whisk mayonnaise and sour cream and stir in blue cheese. It will be chunky, not smooth. Dressing may be made eight hours ahead and chilled, covered.
Cut celery into thin sticks. Soak in a bowl of ice and cold water at least 30 minutes and up to 1 hour.
To broil wings: Rinse chicken wings; pat dry and season with salt and cayenne pepper. Line two rimmed baking sheets with foil and oil it. Place wings on baking sheet in a single layer and broil 6 inches from heat source until golden brown and cooked through, rotating sheet occasionally, 10 to 15 minutes.
To bake wings: Heat the oven to 425 degrees. Use same seasonings and preparation as above. Bake until golden brown and cooked through, about 35 to 40 minutes.
1 onion, chopped
2/3 cup green onions, finely chopped
2 cloves garlic
1/2 teaspoon dried thyme, crumbled
1 1/2 teaspoons salt
1 1/2 teaspoons ground allspice
1/4 teaspoon nutmeg, freshly grated
1/2 teaspoon cinnamon
1/2 teaspoon habanero chili, minced
1 teaspoon freshly ground black pepper
10 drops commercial habanero or other hot sauce, or to taste
2 tablespoons soy sauce
1/4 cup vegetable oil
3 1/2 to 4 pounds chicken wings, tips cut off and discarded
In a food processor or blender, puree the onion, green onions, garlic, thyme, salt, allspice, nutmeg, cinnamon, habanero, black pepper, hot sauce, soy sauce and oil.
In a large shallow dish, arrange chicken wings in one layer and spoon the marinade over them, rubbing it in. Refrigerate and marinate, turning once, at least one hour and preferably overnight.
1/2 cup honey
4 tablespoons dry mustard
1/4 cup bourbon or Tennessee whiskey
1 tablespoon yellow or brown mustard seeds, crushed
12 chicken wings, cut into sections, tips discarded
1. Combine honey, dry mustard, bourbon and mustard seeds in a small bowl and stir until well-blended.
2. Brush wings well with sauce on all sides.
3. Place skin-side down on a broiler rack sprayed with nonstick cooking spray. Broil, 6 inches from heat source, about 10 minutes.
4. Brush with more sauce, turn and broil about 5 longer, until cooked through.
Watch carefully to keep honey in sauce from burning.
Nutritional data per wing: Calories, 81; protein, 5 grams; carbohydrates, 6 grams; fat, 4 grams; cholesterol, 15 milligrams; sodium, 46 milligrams.
From David Grear, executive chef, Rock Lobster, 221 N. Columbus Blvd.
Serves 4 to 6 as an appetizer
1 cup flour
1/2 cup onion powder
1/4 cup garlic powder
1/4 cup paprika, smoked if available
2 tablespoons black pepper
2 pounds chicken wings
2 cups sriracha (Thai chili sauce)
1 cup honey
Vegetable oil for frying
To make the wings: Preheat oven to 325 degrees. Combine all the ingredients for the wings in a bowl. Place wings in the bowl and toss until wings are coated in the mixture. Heat about 1 inch of oil in a large frying pan over medium heat. In small batches, saute the wings until crispy. Place the wings on a cookie sheet and bake in the oven for 45 minutes.
Top with, or dip in, the sriracha sauce.
To make the sriracha sauce: Combine the sriracha and honey together. Let sit for 30 minutes at room temperature before using.
6 flour tortillas, cut into eighths
6 corn tortillas, cut into eighths
Oil for frying, at least 1 cup
1 tablespoon olive oil
1 pound lean ground beef
1 cup minced onions
Salt and cayenne pepper, to taste
1 tablespoon chili powder
1 teaspoon cumin
1 tablespoon minced garlic
1 cup veal stock
1/4 pound grated cheddar cheese (about 1 cup)
1/4 pound grated jalapeno Monterey Jack cheese (about 1 cup)
1 cup shredded lettuce
1 cup peeled, seeded and chopped Roma tomatoes
1/2 cup sour cream
1/4 cup pickled jalapenos
1 tablespoon chopped cilantro
Essence of Emeril seasoning
1. Preheat a deep fry pan and about 1 cup of oil. When the oil is hot, fry the tortillas in batches, until crispy, about 2 to 3 minutes, stirring constantly.
2. Remove the chips from the oil and drain on a paper-lined plate. Season the chips with Essence of Emeril.
3. Coat a large saute pan the oil and heat. When the oil is hot, add the ground beef, stirring constantly.
4. Season the beef with Essence. Brown the beef 2 minutes.
5. Add the onions and continue to brown for 3 to 4 minutes.
6. Stir in the chili powder, cumin and garlic.
7. Add the stock and bring liquid to a simmer. Simmer for 2 to 3 minutes or until the liquid reduces by one-fourth. 8. Remove the pan from the heat.
9. Lay the chips on a large platter. Spoon the beef mixture over the chips. Sprinkle the meat with the two cheeses. Top the cheese with the lettuce, tomatoes, sour cream and jalapenos. Garnish the nachos with cilantro.
Recipe courtesy Alton Brown, 2004
Makes 4 servings
3 pounds stew meat (beef, pork, and/or lamb)
2 teaspoons peanut oil
1 1/2 teaspoons kosher salt
1 (12-ounce) bottle of beer, preferably a medium ale
1 (16-ounce) container salsa
30 tortilla chips
2 chipotle peppers canned in adobo sauce, chopped
1 tablespoon adobo sauce (from the chipotle peppers in adobo)
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1. Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.
2. Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.
3. Once all of the meat is browned, add the beer to the cooker to deglaze the pot.
4. Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately.
Makes about 36 small brownies
5 ounces bittersweet or semi sweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
8 tablespoons (1 stick) unsalted butter, cut into pieces
3 tablespoons Dutch-processed cocoa powder
1 1/4 cups sugar
3 large eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
Vegetable oil cooking spray
1. Adjust an oven rack to the middle position and heat the oven to 360 degrees. Line an 8-inch square pan with foil, then coat lightly with vegetable oil spray. Melt the chocolates, butter, and cocoa in the microwave, stirring often, 1 to 3 minutes. Let the mixture cool slightly.
2. Whisk the sugar, eggs, vanilla, and salt together in a large bowl until combined, about 15 seconds. Whisk in the melted chocolate mixture until smooth. Stir in the flour until no streaks remain.
3. Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with just a few crumbs attached, 35 to 40 minutes.
4. Let cool completely on a wire rack to room temperature, about 2 hours, before removing the brownies from the pan using the foil and cutting into squares.
Note: To make ahead: The uncut brownies can be wrapped tightly in plastic wrap and refrigerated for up to 3 days. Do not cut the brownies until ready to serve, or they will dry out.