Game Day Gourmet - Superbowl LI

Hosting our friends for the Super Bowl is a tradition in our house, and even though we only invite a few people, we do like to go all out. This year's menu was at its best with Thomas Keller's absolutely delicious New England Clam Chowder (even though we were hoping the Falcons would win!). As a rule, I like to go beyond the chips and dip and serve recipes that are casual, fast to make, but also just a little elegant too. Who says football food can be gourmet? 

Here's a quick look at what we made with links to all the recipes. Until next year! 

Hogs In A Blanket, (Andouille Sausage in Puff Pastry with Chutney & Mustard). Click HERE 

Thomas Keller's Amazing New England Clam Chowder, Click HERE 

Ina Garten's Roasted Brussels Sprouts Tossed with Bacon, Click HERE 

Old Bay Buffalo Wings, Click HERE 

Looking for more ideas? Check out our Super Bowl Menus through the years:

2016
2015
2014
2013
2012

Instant Replay - Super Bowl Round Up

Super Bowl 50 is now on the books and while the game itself was a snore, our little party was a success. Here's the menu and a recap of some of the highlights: 

Bucheron Cheese Plate With Guava Paste,
Homemade Guacamole, Photo: NK 

SUPER BOWL 50 MENU 

Cheese Plate with Bucheron 

Homemade Guacamole & Chips 

Slow Cooked Pork Shoulder 2 Ways: 

Carnitas Tacos With Homemade Pickled Onion 

&

Pulled Pork Sandwiches on Potato Rolls with Homemade Barbecue Sauce

Salted Oatmeal Chocolate Chunk Cookies 

Homemade Flan (brought by our charming guests!)

RECIPES: 


For the tasty Homemade Guacamole, we followed Alton Brown's recipe HERE. 

Pork Shoulder Tacos & Pulled Pork Sandwiches With BBQ Sauce, Photo: NK

For the Pork Shoulder for Tacos and Pulled Pork, click HERE. 

For the Pickled Onions to top your Pork Tacos, follow the recipe HERE but substitute Pearl Onions for thinly sliced Red Onions (as shown). 

Pickled Red Onion For Pork Tacos, Photo: NK

For the Pulled Pork Sandwiches we used The Pioneer Woman's super spicy Barbecue Sauce Recipe. It was really good but you've gotta like heat! Click HERE for the recipe and HERE to see how we used it on Homemade Turkey Burgers later in the week. This sauce was addictive! 

For the Salted Oatmeal Chocolate Chip Cookie Recipe click HERE

Salted Oatmeal Chocolate Chunk Cookies, Photo: NK

And that about does it! We hope you enjoyed and got some meal inspiration for game days to come. 

A Super Bowl…of Chili! - Beef Chili to Die For

Hey America: Ready for some football? I'm guessing you are. Maybe you're even toying with the idea of having a Super Bowl party? Whatever you decide, you're gonna need to eat during the big game. As football food goes, few things are more classic than Chili. That's why we set out to perfect a pot of delicious, slow-cooking goodness that will make your crowd go wild. Coffee, dark beer and get this - cocoa powder, all conspire to create a rich and hearty chili with exceptional depth and flavor. Try it and you'll understand!

Beef Chili to Die For, Photo: NK

Beef Chili to Die For

Adapted from Food.com/Amanda A. Oates

Serves 6

Ingredients:  

2 teaspoons of Olive Oil

2 Vidalia Onions (or other yellow onions) chopped

3 Large Cloves Garlic, minced

1 3/4 Lbs Ground Beef, half of it lean, the rest, your choice (we used short-rib blend)

1 (14.5 ounce) Can Diced Tomatoes (we like Muir Glen Organic)

12 Ounces Dark Beer or Stout (we used Founder's Breakfast Stout & highly recommend!)

3/4 Cup Strong Brewed Coffee

1.5 Cans (9 ounces) Tomato Paste

1 Cup Water mixed with 1 teaspoon Salt

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Spice Blend

1/3 Cup Dark Brown Sugar 

2 teaspoons Cumin

2 teaspoons unsweetened Cocoa Powder

1/2 teaspoon Oregano

1 teaspoon Cayenne

1/4 teaspoon Ancho Chili Powder (optional)

3/4 teaspoon Coriander

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

2 (15 Ounce) Cans Low-Sodium Kidney Beans, well rinsed (use 3 cans for extra-thick Chili)

3 Jalapeño Peppers Chopped* (*leave seeds in all three jalapeños for spicy chili, in two for medium chili, and in one for mild chili)

1/2 teaspoon Salt

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Optional Toppings

Extra Thinly Sliced Jalapeños

Extra Chopped Onions

Grated Cheddar or Monterey Jack Cheese

Sour Cream

Method:

1. Heat Olive Oil over in a very large pot over medium flame. 

2. Add the Onions, Garlic, and Ground Meat. Allow the meat to fully brown, stirring, about 8 to 10 minutes. Break up any chunks. 

3. Add the canned tomatoes, coffee, beer, and tomato paste. Stir, and then add the cup of water with 1 teaspoon of salt mixed into it. 

4. Now add all the spices (listed under spice blend). Stir. 

5. Stir in 2 cans of the rinsed Kidney Beans and Jalapeño Peppers. 

6. Reduce the flame to a simmer and cook for 1 1/2 hours, covered. You can certainly cook for longer if you like, but be sure to leave cover on so Chili does not reduce too much. 

7. When ready to serve, stir in a 1/2 teaspoon of Salt. Taste for seasoning and adjust Salt if needed. Keeping the cover of the pot off, simmer a few more minutes to allow chili to thicken and any condensation to evaporate. Serve with any optional toppings. Enjoy!! 

Play-By-Plate: Super Bowl Party Recap

What's better than beer and football? Beer, football, and great food - ideally, lots of it.

Beer and Cheddar Fondue with Chicken Brats and Soft Pretzels, Photo: NK 

Today's post is a recap of the menu from our Super Bowl party last week. We were really happy with how all the food came out! Our menu included a very tasty Beer-Spiked Fondue, refreshing Crab Salad Bites, fall-off-the-bone tender Old Bay Buffalo Wings, and our zesty Turkey Meatloaf served with homemade sauce on brioche buns. Last but not least, we served a heavenly Bacon and Leek Mac 'n' Cheese that my Mom had made us from Rachael Ray's Recipe HERE. It was really good! We were 6 people in total but all the recipes below are easily adaptable to feed much larger crowds. Next time you're hosting some friends, be sure to kick off the good times with these crowd pleasing recipes.

Super Bowl for Six

Lump Crab Salad on Cucumber
 
Individual Beer and Cheddar Fondue With Bavarian Pretzels and Chicken Bratwurst

Old Bay Baked Buffalo Wings

Best Ever Turkey Meatloaf on Brioche Rolls


Here we go....

Making the Crab Salad, Photo: NK 

Crab Salad Bites on Cucumber 
Adapted from the Food Network Kitchens
Serves 6 - 8 

Ingredients:
1 Pound Lump Crabmeat, picked over for shells. 
1 stalk Celery, cut into an 1/8 inch dice
5 Tablespoons Fresh Chives, thinly sliced
1 Tablespoon Minced Fresh Tarragon
1/4 Cup + 1 Tablespoon Low Fat Mayonnaise
2.5 Tablespoons Sour Cream
1 Tablespoon Lemon Juice
1/2 teaspoon Dijon Mustard
Kosher Salt
Freshly Ground Pepper

3 Large Thick Cucumbers peeled and sliced into centimeter thick rounds. You can also create a few cucumber cups if you like - click HERE for the how to. 

Method: 
In a medium bowl, lightly toss Crab, Tarragon, Chives and Celery together.  

In a small bowl, mix Sour Cream, Mayonnaise, Lemon Juice, Dijon Mustard and Salt and Pepper to Taste. Carefully mix into the Crab bowl. 

Spoon the Crab Salad onto the Cucumber Chips or carefully into the Cucumber Cups. 
Sprinkle some extra Chives to Garnish. Use any leftovers to make a Crab Roll Sandwich or Serve over a salad. 

Lump Crab Salad Bites on Cucumber, Photo: NK  

Beer and Cheddar Fondue with Chicken Bratwurst and Soft Pretzels
Adapted from Rachael Ray
Serves 6 to 8 

Ingredients:
1 Pound Good Quality Sharp Cheddar, shredded
1/2 Pound Gruyere, shredded
1.5 Tablespoons All Purpose Flour
1 Cup German Lager Beer
2 Tablespoons Spicy Brown Mustard 
7 Drops Tabasco Sauce
1 Tablespoon Worcestershire Sauce
6 Soft Pretzels 
6 Chicken Bratwursts
Cornichon Pickles

Special Equipment - Wood or Metal Skewers - 1 per person

Method: 
Boil water in a large sauce pan and toss in the Brats. Lower to a simmer and cook for for 10 minutes until warmed through.

Meanwhile, toss Cheeses together with the flour.
Add beer to a medium pot and heat until it is bubbling over a medium flame.  
Reduce heat to simmer and stir in shredded Cheese, a handful at a time. 
Stir constantly so that you are melting the Cheese handful by handful. 
Stir in a figure 8 pattern using a wooden spoon or spatula. 

When the cheese is fully incorporated add the Mustard, Worcestershire and Hot Sauce. Stir and transfer to a warm fondue pot or serve in individual ramekins as pictured. Slice up the Brats, serve with Pretzels and Pickles. 

OLD BAY BAKED BUFFALO WINGS 
Click HERE for the recipe.

Baked Old Bay Buffalo Wings, Photo: NK 

And finally, last week's 

Best Ever Turkey Meatloaf served in a brioche bun with homemade barbecue glaze. For the recipe, click HERE.

Turkey Meatloaf Subs, Photo: NK

ENJOY!