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Super Bowl Suggestions
Its that time again. Super Bowl Sunday is just around the corner. Super Bowl revisited with a few new choices. Super Bowl Sunday - Appetizers Lemon Seared Scallops on Wonton Crisps Source: Mari - Once Upon a Plate For Two 1 tablespoon butter 2 teaspoons olive oil, or other flavorless vegetable oil 4 scallops, cleaned and trimmed (The small Bay scallops don't work well for this recipe) 1 scallion (green onion), thinly sliced or slivered 4 wonton wrappers vegetable oil for shallow-frying First make the crispy wontons: With a 2-inch to 2 1/2-inch round cookie cutter, cut each wonton into rounds. Discard trimmings. Heat 1/3-inch of vegetable oil in a pan over high heat. Fry wontons in two batches until golden and crisp. Remove from pan and drain on absorbent paper. Set aside. When ready to serve ~ Sprinkle a little green onion on each crisp wonton then proceed with searing the scallops: Sprinkle the scallops with salt and cracked pepper. Over high heat, heat butter and olive oil in a frying pan, add scallops, turn after 20 to 30 seconds and add lemon zest. Allow to cook on second side for another 20 to 30 seconds. Place one scallop on each prepared wonton; spoon a little of the pan juices over each scallop, garnish with finely grated lemon zest (use your microplane!)  Jacques Pepin's Chicken Liver Pate  Decorated with chives and tomato skin  Served with homemade French Baguette  Chicken Liver Pate ================== This is my favourite Chicken Liver pate. It is from one of Jacques Pepin's cookbooks. "Everyday cooking with Jacques Pepin" I usually pour this into two or three small ramekins and decorate with aspic. 1 Pound of chicken livers 2/3 Cup thinly sliced onions 1 Clove of garlic, peeled and crushed 2 bay leaves crushed 1/4 Teaspoon thyme leaves 1 Cup chicken broth 2 Teaspoons of salt 1-1/2 Cups (3 sticks) butter, softened Freshly ground pepper 2 Teaspoons Cognac Optional (for decoration) 1 envelope unflavoured gelatin for aspic a piece of tomato skin and the green from a green onion Place the livers, onion, garlic, bay leaves, thyme, broth and 1 teaspoon salt in a saucepan. Bring to a boil, cover and cook at a bare simmer for 7 or 8 minutes. Remove from the heat and let the mixture sit for about 5 minutes. Take out the solids with a slotted spoon and place them in the bowl of a food processor with metal blade. (Reserve and strain the liquid to make the aspic) Start processing the liver, adding the butter piece by piece. Finally , add the second teaspoon salt, the pepper, and Cognac and process for 2 minutes so that the mixture is very creamy and completely smooth. If the mixture looks broken down, with visible fat, let it cool in the refrigerator for about 1 hour to harden the butter, and then process again until the mixture is creamy and smooth. Pour into a mold. Decorate or refrigerate to set and serve.  Mushrooms And Pimientos In Puff Pastry ====================================== The Foods and Wines of Spain 1 package puff pastry 1 Tablespoon olive oil 1 Tablespoon minced onion 1 clove garlic minced 2 Tablespoons minced pimiento preferably homemade 1/4 pound mushrooms, chopped fine 1/2 dried red chili crumbled or 1/4 teaspoon dried red pepper flakes Salt and pepper to taste 2 Teaspoons grated parmesan cheese Heat the oil in a skillet and saute the onion and garlic until onion is wilted. Add the pimiento and cook for a minute, then the mushrooms, chili pepper, salt, and pepper and saute until mushrooms are softened. Remove from the heat and stir in cheese. Roll the puff pastry to 1/8 inch. You can cut Cut into 1 3/4 inch circles and place 1 teaspoon of filling on half of the circles. Moisten the edges with water, cover with the remaining pastry circles, and press with the tines of a fork to seal. I prefer to make them triangle shape,by cutting the pastry into 2 1/2 inches squares, add filling on one half and then folding over corner to form a triangle. (May be prepared ahead and refrigerated) Place on a dampened cookie sheet and bake at 425 F on the upper rack of the oven for 7 to 10 minutes or until golden. ( To cut down on work you could make this appetizer in a larger size and Bake for about 20 minutes.) Then cut into wedges.  Spanish Tapa - Garlic Shrimp ============================ 6 Tablespoons olive oil 4 cloves of garlic, thinly sliced 1/4 to 1/2 teaspoon red pepper flakes 1 pound medium or large shrimp, peeled and deveined 2 tablespoons of chicken broth 2 tablespoons lemon juice salt 2 Tablespoons minced parsley Italian or French Bread cut into cubes Heat the oil, garlic and red pepper flakes in a large, shallow pan. When the garlic just begins to turn golden, add the shrimp and cook over high heat for about 3 minutes, stirring constantly. Add the broth and lemon juice. If serving in the living room, pour into a large earthenware bowl and sprinkle with salt and parsley. Serve immediately. Goes great with a nice dry white wine, dry sherry, or Martini Note: Use more chicken broth and lemon juice if you like more sauce to dip the bread into.  Home Cookin Chapter: Recipes From Thibeault's TableStuffed Mushrooms ================= Source: Sharon (Chase) 20 large white mushrooms 1/3 Cup butter (maybe a bit more) 4 or 5 green onions chopped fine 2 1/2 cups grated cheddar 1/3 Cups bread crumbs more or less if needed salt Clean mushrooms and carefully remove stems. Chop stems and onions finely (I use the food processor). Melt butter in a saute pan. Saute mushroom stems and onions over medium heat until soft but not browned and the stems have given up their juices. Mixture should be quite moist. Add the bread crumbs, only enough to absorb the liquid. Add the grated cheese and stir just until it has melted. Don't worry if the oil separates from the cheese.~ Stuff the mixture into the caps and sprinkle with a bit of salt (or you can salt after they come out of the oven...which is what I usually do). Bake at 375 for 12-15 minutes or until the caps are nice and soft.  Blue Cheese Tartlets ==================== Source: Williams-Somona 8 oz tart pastry dough (or frozen puff pastry) 3 oz spinach or Swiss Chard 1 egg 2/3 cups heavy cream 3/4 cup freshly grated Emmenthaler Cheese 1/4 teasoon freshly grated nutmeg salt and pepper 3 oz Blue Cheese (Roquefort, Gorgonzola,etc.) 2 Tablespoons pine nuts . If using tart pastry, prepare the dough and refrigerator 30 minutes before you are eady to roll it out. If using commercial puff pastry defrost in the refrigerator or at room temperature. Preheat an oven to 425°F. Bring a large saucepan filled with water to a boil. Plunge the spinach or Swiss Chard into the boiling water and cook for 30 seconds. Immediately drain in a colander and rinse with cold water to halt the cooking. Drain again, pressing against the greens to force out as much water as possible; set aside. Break the egg into a bowl. Add the cream, Emmenthaler cheese, nutmeg and salt and pepper to taste and beat with a fork until completely blended. Coarsley chop the spinach or chard and add it to the bowl; stir well. On a lightly floured board, roll the dough out as thinkly as possible. Sprinkle the Roquefort or other blue cheese evently over the dough. With a fluted pastry cutter about 1 1/4 inches in diameter, cut out 18 dough rounds. Use the rounds to line 18 individual tartlet pans or wells in tartlet trays or miniature muffin pans. If using the former, arrange the lines pans on a large baking sheet. Fill each lined pan with some of the egg mixture and scatter a few pine nuts on top. Place the tarlets in the oven and bake until the filling sets and the crust is golden, about 15 minutes. Serve Warm.  Focaccia topped with warm Goat Cheese ===================================== 1 focaccia, homemade or purchased 1 roasted red pepper, cut into strips and drizzled with olive oil. 1 recipe homemade Tapenade (or purchase all ready made) Chevre (Goat cheese) . Cut the Focaccia into bite size squares Cut the roasted pepper into small strips Warm the Goat Cheese in the microwave to soften. Put a dollop of goat cheese on top of each square of focaccia. On half the focaccia place a few strips of pepper and on the other half place a small spoon of Tapenade.  Home Cookin Chapter: Recipes From Thibeault's Table Tuna Pate ========= Although this is a very easy appetizer that can be made earlier in the day, it is also a very rich because of all of the butter. One of my favourites. 2 (6 ounces) cans white tuna drained 1 cup butter  2 Tablespoons chopped roasted red pepper(Homemade or bottled pimentos) 1 to 2 teaspoons capers fresh lemon juice 2 to 3 drops Tabasco salt and pepper Puree tuna and butter in processor Add chopped red pepper, capers, lemon juice, salt, pepper and tabasco. Process on pulse until the capers and red peppers are finely minced. Taste and adjust seasoning. Pack into decorate serving bowl and cover and refrigerate. When ready to serve remove a bit early from fridge so that the pate has a change to soften just slightly. Serve with baguette or toasted pita triangles: Cut Plain or whole wheat pitas into triangles. Separate each triangle and place on cookie sheet. Brush with melted butter or margarine. Bake at 350°F until crisp and golden. Be careful not to burn. Remove and let cool. Serve triangles surrounding tuna pate  Escargot In Mini Toast Cups =========================== Source: Elegant Entertaining Cookbook - M. Sable 1 loaf of white bread 1/4 cup melted butter 1 can escargot (36 to 50 size) 1/2 cup dry white wine 1/2 cup chicken broth 2 shallots 2 teaspoons fresh thyme (or 1/2 teaspoon dried) 1 bay leaf 1 cup whipping cream 2 cloves of garlic salt and pepper 1/4 cup butter 2 tablespoons chopped fresh parsley preheat oven to 400° Cut crusts off bread and roll out very thin. cut 2 inch rounds and fit each round gently into a well buttered 1 1/4 muffin tin. Brush tops of rounds with melted butter and bake them for 10 minutes or until edges are golden brown. Remove from tins and cool. .In a medium sauce pan combine wine, chicken stock and shallots, thyme and bay leaf. Bring to a boil and reduce liquid to 1/3 cup. Stir in cream, garlic, salt and pepper. Reduce liquid to 1/2 cup. Add escargot. Remove bay leaf and stir in butter. Fill each croustade with 1 or 2 escargot and some of the sauce. Sprinkle with minced parsley.  Options: Use puff pastry instead of toast cups  Stuffed Endives With Crab Meat ============================== Filling Fills about 24 leaves 1 2-oz. can whole pimentos 1 green onion 1 shallot 1/2 lb. cooked crab meat 1 tsp. prepared mustard 2 tsp. lemon juice 2-4 Tbl. mayonnaise Salt and pepper Paprika 3 Belgian endives Chop 1 pimento (reserve the remainder for another use), the green onion, and the shallot.Combine the crab meat, mustard, lemon juice, green onion, shallot,and 2 Tbl. of the mayonnaise, adding more if needed. Add the pimento and season to taste with salt, pepper, and paprika. To prepare the Belgian endive cut off 1 inch from the root end; carefully separate each leaf. Stuff Belgian endive leaves with crab meat filling. Antipasto Platters Antipasto Platters are always well received. You can make them simple by just buying olives, peppers, artichokes, salami, cheese, etc or you can make them a little more interesting by grilling shrimp and eggplant, zucchini, mushrooms, sausage, focaccia, stuffing dates with gorgonzola, melon and prosciutto, etc... It's all good.         Grilled Italian Sausage with Roasted Peppers  This is one of my favourites. The Sausage are grilled and the sliced, topped with grilled or roasted peppers , drizzled with olive oil and garlic and shaved Parmesan. Served with focaccia. YUM!!!  La Gougere ========== 1 cup water (or half milk/half water) 1/3 cup butter 1/2 teaspoon salt fresh grated nutmeg cayenne pepper 1 cup flour 4 eggs 1 tablespoon Dijon Mustard 1 cup gruyere cheese 1 tsp milk extra cheese for top Bring the water/milk to a boil and add butter. When butter has melted remove pan from heat and add flour, salt, cayenne, nutmeg, pepper and stir vigorously with a big wooden spoon. The mixture should come away from the sides of the pan and form a ball. Place mixture in the bowl of a large mixer and add one egg at a time beating well, After you add last egg continue to beat well. Mixture will be shiny. Add Dijon mustard and taste for seasoning. Adjust to your taste. Add coarsely grated cheese. Butter a large cookie sheet and flour. Draw a small circle in the flour (about 2 inches wide) and proceed to drop the dough by tablespoon full around the outside of this hole, making a ring, or a crown. Dough should be piled high. Brush lightly with milk and sprinkle the extra cheese over top. Bake the ring in the over for 45 minutes at 400°F. Do Not Open Door. After baking, open the door of the oven and leave the Gougere in the oven for 5 minutes. It should be firm to the touch and golden brown. Goes great with a glass of burgundy or with a white Alsatian wine.   I found that Romaine leaves make for a better vessel than iceberg lettuce. Asian chicken lettuce cups ========================== Use this as an outline. Measurements are just approximate. I don't measure anything. 1 or 2 tablespoons peanut oil 1 pound of chicken breasts ground, or lean ground pork 1 minced garlic clove 1 or 2 teaspoons minced ginger 1/2 cup chopped onion chicken broth salt 3 green onions chopped Bean sprouts fresh chopped cilantro Lettuce Leaves Heat oil and saute the onions, when soft add the ground chicken or pork. Do not brown. Add the garlic and the ginger. Add a little chicken broth to stop the meat from sticking. Simmer until meat is cooked. Season with salt. Remove from the heat and add the green onion. Sauce (season to suit own taste) 1/2 cup rice vinegar 1 or 2 tablespoons of garlic chili sauce or Thai sweet chili sauce. minced ginger minced garlic sesame oil to taste Additional ingredients. Peanuts (Optional) toasted sesame seeds Chopped water chestnuts To serve, spoon on to lettuce leaves and drizzle on a little of the sauce. Top with bean sprouts and cilantro HOMEMADE TACOS  1 clove of garlic - minced 1/2 small onion chopped 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon paprika Salt Pepper Beef broth Saute beef in a small amount of oil until the pink is gone. Add the onion and garlic and seasonings and continue to cook for a few minutes until onion is tender. Add one cup beef broth, cover and simmer for 1/2 hour. Remove lid and cook until the liquid has evaporated. Refry beans in some fat with some minced garlic and season with salt, pepper and more cumin to taste.  Cheddar Cheese Crackers ======================= Salty Cheese Cookies - Adapted From:/zoomyummy 1-1/2 cups all-purpose flour 1 cup butter 3/4 cup grated aged cheddar cheese Salt Pepper Cayenne pepper Mustard powder 1 egg beaten with teaspoon of water Sea salt Heat oven to 350°F. Line baking sheet with parchment paper. Mix by hand or add flour and butter to food processor and pulse to cut in butter. Add seasonings and pulse until just before dough comes together. Add cheddar cheese and pulse again just to form a ball. Roll dough out to desired thickness. about 1/8" for crackers, 1/4" for cookies. Cut into squares or rounds. Cut crisscross pattern on each cracker using a sharp knife. Brush with egg wash. Sprinkle with a little sea salt. Bake until golden approximately 15 minutes. Option: Form dough around pimento filled olives, brush with egg wash and bake.  Chili - Tex- Mex Seven Pepper Chili ===================================  3 lbs. lean stew meat-beef, , ground coarse or in ½-inch cubes 1 lb. pork loin, ground coarse or cubed 2 tbsp. pure lard or shortening 3 large yellow onions, chopped fine 2 stalks of celery chopped 2 tsp. cumin seeds 1 tsp. ground cumin 7 cloves garlic 1 to 3 Tablespoons( or more to taste) of ground chilis. Use a variety of different ones, i.e Chiles pasillas, equines, chile anchos, dried New Mexico Chilis, etc.. 1 tsp. Tabasco sauce 2 tsp. salt 5 jalapeños, fresh, seeded 3 cans tomatoes, 1 can beer (Mexican if you have it) l-oz. square unsweetened chocolate (Or Mexican chocolate) 2 cups Beef Broth Dried Pinto, black beans or kidney beans or canned. . . Brown meat in fat until no longer pink. Add onions and and celery and cook until clear. Combine in food processor or blender the cumin, garlic, and all of the different chilies., Tabasco, salt, jalapeños, and I can of tomatoes. Blend and set aside to steep. Add this mixture to the meat along with the two cans of tomatoes, the beer, broth and chocolate. Turn fire down real low and simmer least 2 hours. If using dried beans add them now. Stir occasionally to keep it from sticking. If the meat you have used is lean, you will probably have no fat to skim off, but if there is fat floating on the top, skim. Once the chili has cooled, you can remove any congealed fat. This keeps well and freezes well. TEx-Mex Cookbook Spicy Asian Chicken Wings Chicken Wings with a Spicy Vinaigrette ============================================ Adapted from: http://steamykitchen.com/6902-momofuku-baked-chicken-wings.html recipe from Momofuku cookbook by David Chang 30 wings pieces 1 cup all-purpose flour 1/2 cup corn starch salt and pepper Spicy Vinaigrette 2 tablespoons finely chopped garlic 2 tablespoons chopped peeled fresh ginger 1 Tablespoon Chili Garlic Sauce 1/2 cup rice wine vinegar  2 tablespoons peanut oil 1/2 teaspoon Asian sesame oil 2 tablespoons Thai Sweet Chili Sauce Salt and freshly ground black pepper Double Fried Chicken Wings Heat oil to 350°F. Place flour, corn starch, salt and pepper in zip lock bag. Add chicken wings and shake to coat. Fry wings in batches, about 10 at a time for about 8 to 10 minutes, until golden brown. Drain on paper towels. When all the wings have been fried, increase oil temperature to 375°F and cook wings a second time for 4 to 5 minutes. Drain and toss with vinaigrette.  related searches : Super
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