295857 Fri Jan 23 14:02:37 -0800 2004 28 27 General Chowhounding Topics 0 1627621 so what have you got in the works for the 1st when the Mighty Patriots of Frozen Nord England meet the Rough and Tumble Carolina Panthers in the great state of Texas??? I'm thinking about a seven-layer Nacho dip, some colossal shrimp wrapped in proscuitto, couple of nice steaks and keg of something frosty. Any ideas? Grand plans? -mjr Fri Jan 23 14:02:37 -0800 2004 0 mjr_inthegardens 1 1627626 Funny you should mention it – just finished up my invitations – SuperBowl XXXVIII party is at my house. My co-host is an opinionated 11 year old (is there any other kind?) boy. Negotiations thus far have produced the following menu: buffalo wings (I’ve been working all winter perfecting them based on the discussions on this board) and tons of sandwich fixings for everyone to make their own. Also brownies. Of course, lots of cold beverages of choice. I am also thinking tinga poblana, a recipe I made for a Cinco de Mayo party last year – spicy shredded pork that you roll in corn tortillas with shredded lettuce and sour cream – yum. Of course, the whole menu might change with all the great ideas I’m likely to get from other responses to you! Fri Jan 23 14:29:55 -0800 2004 1627621 0 GretchenS 2 1627633 Mexican home fries (potatoes with corn tortillas, jalapeños, tomatoes, red bell pepper, cumin, lime, salsa and other stuff). Skirt steak marinated in Soy Vay teriyaki/french roll sandwiches. Wine and mojitos (we aren't a beer bunch). And probably spiced nuts (my most-requested recipe at Thanksgiving). I don't know where this came from but I've been making it for several years. Spicy Roasted Herb Nuts Prep and cook time: 50 minutes Notes: In lieu of fresh herbs, use dried ones (1/2 teaspoon of each). Store cool nuts airtight up to 3 days at room temperature or 1 month in the freezer. Makes: 5 cups 1-1/2 cups almonds 1-1/2 cups walnuts 1 cup hazelnuts 1 cup pecan halves 1/2 cup maple syrup 1/4 teaspoon cayenne 1-1/2 teaspoons, each, chopped fresh: oregano leaves thyme rosemary leaves savory leaves marjoram 3 tablespoons olive oil 1 teaspoon kosher flake salt 1. Mix nuts with herbs, syrup and oil. Spread in a 10"x15" rimmed pan. Sprinkle with the salt. 2. Bake in a 300 oven, stirring occasionally, until all liquid evaporates and nuts are golden under the skin (break open to test), about 45 minutes. 3. Let cool. Taste and add more salt if desired. Fri Jan 23 14:53:18 -0800 2004 1627626 0 Tana 3 1627639 These sound so good, I am making them also. Fri Jan 23 15:25:23 -0800 2004 1627633 0 TrishUntrapped 4 1627814 I made something like these a few years ago from one of MS's recipes. They tasted great but they all stuck together and the nuts broke into pieces when I tried to pry them from the pan. Was it that recipe or should I have used parchment or a silpat or was it just me :)? Sun Jan 25 12:37:47 -0800 2004 1627639 0 Cad 5 1627854 Scrape the nuts up before they cool. Use a metal spatula if you've got one, and keep moving them around so they cool down, unsticky. I scrape into a metal or glass bowl, and keep stirring and tossing. Stir while they're cooking, too. Otherwise, you've got the fanciest peanut brittle on earth. Sun Jan 25 19:29:53 -0800 2004 1627814 0 Tana 2 1627704 I came up with a great dip based on Buffalo wings. Very easy. Finely dice red onions. Coarsely mash Haas avocados. Add a little lemon juice. Blend in hot sauce to taste and plenty of crumbled blue cheese (decent quality works best). I don't use quantities -- it tastes good no matter what you do to it. Sat Jan 24 06:05:03 -0800 2004 1627626 0 sbp 1 1627627 My plans are still in the gestative state. I'm thinking some sort of slow-roasted pork w/tequila and lime, though I have no recipe as of yet (suggestions welcome). I make a mean flauta and if I end up going to a party instead of doing something at my place, I'm going to make some chorizo and/or shrimp flautas to bring with. I usually either make pico di gallo or guacamole to go with, but I may need a sauce this time for dipping/dousing (again, suggestions welcome). There's always chili. And it's butt-ass cold in New England right now, so chili is a strong contender. I might also like Warren Sapp's head on a platter. Sam Adams Winter Lager and/or Harpoon Winter Warmer in the fridge. Fri Jan 23 14:33:10 -0800 2004 1627621 0 joypirate 2 1627628 ... with a crabapple in his mouth, of course ;) Fri Jan 23 14:37:27 -0800 2004 1627627 0 GretchenS 2 1627635 Do use fresh coriander with everything. You might want to add the Sauzon w/coriander flavor pacs to the pork. It really makes for a tasty dish. Tried the Winter Lager a month ago, & it's my favorite now. Fri Jan 23 15:07:05 -0800 2004 1627627 0 Taralli 2 1627880 I can't do the winter warmer or the winter lager. To me, just like you don't make friends with salad, you don't put nutmeg or weird spices in beer. I'll stick with my Sam lager. And smoked shoulder, ribs, buffalo turds, etc. It's fun to smoke in 0 degree weather. Mon Jan 26 09:57:48 -0800 2004 1627627 0 Dax 1 1627629 Boston Baked Beans and Lobster rolls for the Pats and BBQ pulled pork and Brunswick Stew for the Panthers? And something like gumbo or grilled andouille and boudin blanc in honor of Jake Delhomme, First Cajun Super Bowl QB. Fri Jan 23 14:41:42 -0800 2004 1627621 0 PayOrPlay 1 1627638 Doing a party here also-(Go Pats!) New this year: Hot Spiced Nuts; Mexican Chocolate Icebox Cake. Super Bowl Menues of yore: Appetizers: -Chicken Wings roasted in Ah So sauce -Sweet & Sour meatballs -Smoked salmon -Pigs 'n Blankets -Linguica and mustard -Chips & Dip -Veggie Platter -Beer Mains: -The big sandwich (I am sooo tired of this) -Buccatini all' Amatriciana or Lasagna -Tossed Salad -Garlic Bread -Beer Dessert: -Super Bowl Sundaes (Homemade "Joy of Cooking" Chocolate Brownies topped with Vanilla Ice Cream, Hot Fudge Sauce, Whipped Cream, Cherries, and chopped Roasted Pecans [optional] served in small plastic helmet bowls acquired from pro baseball games) -Fresh Pineapple Chunks, Fruit Smoothies -Sparkling Wine (new this year, Billecart-Salmon sparkler) Oh yes and did I mention....Lots of variety and choices of BEER. Fri Jan 23 15:22:18 -0800 2004 1627621 0 TrishUntrapped 1 1627641 I suggest you get a copy of "Fear And Loathing In Las Vegas" by Hunter S. Thompson. For your Super Bowl party just follow his lead.... Fri Jan 23 15:37:41 -0800 2004 1627621 0 Leper 1 1627643 Just finished the menu today: Minced Pork BBQ Sandwiches Slaw Brunswick Stew Chips and Dips Turtle Brownies Splenda Cookie Crescents (I am a gastic bypass person and need these so I won't be tempted by the brownies) Go Carolina!!! (I may add some sultry half smokes to honor Joe Gibbs returning to my beloved 'Skins!) Fri Jan 23 15:43:05 -0800 2004 1627621 0 Kim Shook 1 1627646 Beer. Lots of beer. After my boys lost my only interest was in seeing the Eagles fall. Now that that has transpired I'm having trouble getting interested in the game. I think just beer and self pity that my team didn't make it. But wait till next year. ;-) Fri Jan 23 15:55:57 -0800 2004 1627621 0 Bobfrmia 1 1627656 At our castle, we are expecting quite a few guests with retinue to arrive for this festive occasion. Our sophisticated menu reflects our noble European heritage, ample manservant power, and discriminating taste. Amuse bouche: Dorito chip, Cooler Ranch flavor (multiple) Appetizer: choice of: Mixed salted nuts (Mr. Peanut's best) OR Dorito chip, Lime Entrée: Stew (an heirloom family recipe consisting of copious amounts of delicately textured beef cubes, choice red potato, sweet winter carrot, farmhouse onion, and Andy Boy celery floating in a rich broth flavored with a secret mixture of herbs & spices) Cheese course: Dorito chip, Nacho Cheesier Dessert: Ben & Jerry's Chocolate Chip Cookie Dough Ice Cream Beverages: Pilsner Urquell Fri Jan 23 16:41:27 -0800 2004 1627621 0 Sir Gawain 2 1627660 Heh heh, you funny. Last weekend, my husband went to the grocery store without me. Bad idea, usually. I requested chips (those yummy lime ones that aren't Doritos, but I can't remember ...are they Tostitos?). He came home with Dorito Scoops. I don't recommend them: half the bag was in smithereens. The little cups are fragile. Fri Jan 23 17:02:07 -0800 2004 1627656 0 Tana 3 1627666 It's those Lime Tostitos I had in mind, you are right. Somewhat chemical-tasting and quite acidic (not to mention the mysterious dark green particles coating the chips) but perversely tasty. Fri Jan 23 17:30:51 -0800 2004 1627660 0 Sir Gawain 4 1627690 Lime Tostitos eh...? Perfect for a green knight... Fri Jan 23 22:01:04 -0800 2004 1627666 0 TrishUntrapped 4 1627700 They're limey salty crack. Don't say you weren't warned. "Oh, I think I'll just lick my pinkie." BAM. Back you go. Sat Jan 24 01:27:57 -0800 2004 1627666 0 Tana 5 1627701 Um, I am unused to this board's navigation. I was referring to the lime Tostitos (I think they're Tostitos). At any ratem, I meant for people to avoid the Doritos "Scoops." Sorry for the wrong placement. Sat Jan 24 01:32:08 -0800 2004 1627700 0 Tana 1 1627668 Funny you should ask, I just sent the following recipes to a pal so as to split up the cooking. Here's what we're doing: Shrimp stuffed, roasted poblano peppers Crab and blue cheese tart Parmesan chicken salad Beef stew with orange essence Macaroni and Cheese Mixed greens with Maple, Dijon vinaigrette Bread pudding with Butterscotch bourbon sauce Drop me a note if you've got questions. Pilsner Urquell is our drink of choice. Shrimp stuffed, roasted poblano peppers Preparation time: 35 minutes Cooking time: 45 minutes Yield: 6 servings 6 small poblano peppers 3 pounds shrimp, peeled, deveined, chopped 1 Idaho potato, baked, diced 1 tablespoon each minced epazote, minced cilantro 3 green onions, chopped 1 stalk celery, minced 1 jalapeno, minced 2 Roma tomatoes, de-seeded, chopped ½ cup each, sour cream, mayonnaise 1 teaspoon salt Freshly ground pepper Heat oven to 400 degrees. Place peppers directly on rack and roast until evenly charred and soft, about 20 minutes. Remove from oven to a paper bag, allow to steam 20 minutes; peel, slit open on one side and remove seeds keeping the stem intact. Meanwhile mix together, shrimp, potato, herbs, onions, celery, jalapeno, tomatoes, sour cream, mayonnaise, salt, and pepper in medium bowl. Stuff shrimp mixture into each of the 6 poblano peppers. Return to the oven and roast until shrimp is cooked and stuffing has thickened, about 25 minutes. Crab and blue cheese tart Preparation time: 30 minutes Cooking time: 20 minutes Yield: 6 servings 1 sheet prepared puff pastry 1 6-ounce can lump crab meat, all shells removed 1 clove garlic, minced ½ cup Maytag blue cheese, crumbled 1 cup heavy cream 2 egg yolks ½ teaspoon salt freshly ground pepper Heat oven to 425 degrees. Roll puff pastry on lightly floured surface to 1/8 inch thickness. Press into 9 inch round tart shell, trimming excess, place in freezer for 15 minutes. Spread crab, garlic and blue cheese in bottom of tart shell. Whisk together cream, egg yolks, salt and pepper in small bowl. Pour into tart. Bake until set, and pastry is browned completely, about 20 minutes. Let cool 10 minutes before serving. Parmesan chicken salad Preparation time: 15 minutes Chilling time: 30 minutes Yield: 6 servings 1 3-pound chicken, roasted, cooled, meat shredded ½ cup grated parmesan cheese Freshly ground pepper ¼ cup chopped basil ½ cup mayonnaise 3 heads Bibb lettuce, leaves removed, rinsed, and dried Mix together, chicken, cheese, pepper, basil, and mayonnaise in large mixing bowl, chill 30 minutes. Shape Bibb lettuce leaves into cups, fill with chicken salad. Beef stew with orange essence Preparation time: 20 minutes Cooking time: 1 hour 20 minutes Yield: 6 servings ¼ cup flour 1 teaspoon salt Freshly ground pepper 2 pounds beef stew meat cut in 1 inch pieces 2 tablespoons peanut oil 1 large onion, diced 2 carrots, diced 2 stalks celery, diced 2 teaspoons cumin 1 teaspoon ground coriander 2 tablespoons tomato paste Zest and juice of 2 large oranges, saving rinds 2 cans (14 ounce) beef broth 2 cups dry red wine, like Cabernet Sauvignon, Barolo, or Syrah 2 tablespoons minced oregano Place flour, salt and pepper in re-sealable plastic bag, close, shake to mix well. Add beef, close bag and shake to coat beef evenly with flour. Remove beef, shaking off excess flour mixture and place in a single layer on a plate, discard remaining flour mixture. Heat oil in large Dutch oven over medium high heat. Brown beef, in batches, turning once until evenly browned, about 10 minutes. Remove beef from pan, set aside. Add onions, carrots, celery, cumin, coriander, and tomato paste; cook, stirring frequently, until onions start to caramelize and tomato paste turns deep red, about 15 minutes. Stir in zest, juice, orange rinds, broth, wine, and beef. Bring to a boil, lower heat to a simmer, cover; cook until beef is fork tender, about 45 minutes. Remove meat from pot, puree cooking liquid with an immersion blender, return meat to pan. Stir in oregano, taste, adjust seasoning. Macaroni and Cheese This recipe, developed by Mark Graham in the Tribune Test Kitchen, was first published on February 20, 2002 in the Good Eating Section of the Chicago Tribune. All rights reserved. Preparation time: 20 minutes Cooking time: 55 minutes Yield: 8 servings ¾ cup bread crumbs 1 package (1 pound) cavatappi or penne pasta 2 tablespoons unsalted butter 3 tablespoons flour ¼ teaspoon nutmeg 1 quart milk ½ teaspoon each, or to taste: salt, freshly ground pepper ½ pound each, shredded: Gruyere cheese, processed cheese (such as Velveeta) 1 pound bacon, cooked, crumbled 3 ripe plum tomatoes, diced 3 tablespoons olive oil 1. Heat oven to 350 degrees. Generously butter a 1 ½ quart baking dish. Add ¼ cup of the bread crumbs; shake to coat dish evenly. Heat large pot of salted water to a boil. Cook pasta until al dente, about 7 minutes. Drain. Place in large bowl. 2. Melt butter in large saucepan. Whisk in flour; cook, stirring, 2 minutes. Add nutmeg; cook 1 minute. Whisk in milk all at once. Heat to boil, simmer, stirring, 5 minutes. Season with salt and pepper. Remove from heat; stir in cheeses until melted. 3. Add sauce to pasta, mix well. Spoon ½ of the mixture into prepared baking dish. Add tomatoes and bacon in an even layer. Top with remaining macaroni mixture. Combine ½ cup of the remaining bread crumbs with olive oil in small bowl. Sprinkle over macaroni. Bake until golden and bubbly, 45 minutes. Nutritional information per serving: 690 calories, 50% calories from fat, 38 g fat, 18 g saturated fat, 90 mg cholesterol, 1.075 mg sodium, 56 g carbohydrate, 31g protein, 2.3 g fiber Mixed greens with this dressing: Maple, Dijon vinaigrette Preparation time: 5 minutes Resting time: 30 minutes to overnight Yield: 6 servings 2 tablespoons maple syrup 2 teaspoons Dijon mustard 3 tablespoons sherry wine vinegar 1 shallot, chopped 1 tablespoon fresh thyme leaves ½ teaspoon salt freshly ground pepper ½ cup olive oil Puree maple syrup, mustard, vinegar, shallot, thyme, salt and pepper in narrow cup with immersion blender. Slowly, pour in olive oil in steady stream to create emulsion. Let rest 30 minutes or overnight. Bring to room temperature before serving Bread pudding Preparation time: 25 minutes Cooking time: 1 hour 30 minutes Cooling time: 45 minutes Yield: 4 servings 2 cups heavy cream 4 eggs 1 teaspoon vanilla ½ teaspoon each: cinnamon, nutmeg ¼ teaspoon each: ground cloves, ginger, pure almond extract ¼ cup each: maple syrup, sugar, currants ½ cup sour cherries ½ pound crusty Italian bread, cut in ½ inch dice Heat oven to 325 degrees. Whisk together cream, eggs, vanilla, cinnamon, nutmeg, cloves, ginger, almond extract, maple syrup and sugar in large bowl. Stir in currants, cherries, and bread until all liquid is absorbed, set aside 10 minutes stir again. Divide bread mixture evenly into 4 greased and sugared 8-ounce ramekins, mounding the tops. Place ramekins into roasting pan, pour boiling water around ramekins to a depth of one third the height of the ramekin, cover tightly with foil. Bake until set and tops are browned, about 1 hour and 30 minutes. Carefully remove from water bath and let cool on wire rack 45 minutes. Butterscotch bourbon sauce Preparation time: 10 minutes Cooking time: 25 minutes Yield: 1 ½ cups – 6 servings 1 cup sugar 1 teaspoon orange juice 1 cup cream ½ cup (1 stick) butter 1/4 teaspoon salt 1/2 teasppon vanilla 1 tablespoon bourbon Place sugar and orange juice in large sauce pan over medium high heat. Cook, swirling the pan occasionally, until sugar is completely melted and turns deep amber color, about 15 minutes. Stir in cream, butter, and salt. Cook until smooth, stirring frequently, about 10 minutes. Remove from heat, stir in vanilla and bourbon. Serve hot or cool to room temperature. Fri Jan 23 17:44:56 -0800 2004 1627621 0 CIAChef 1 1627685 Small-ish menu because it's only for two people, but... -Guacamole and chips -Black bean chili with toppings as desired (onion, cheese, cilantro, shaved chocolate, sour cream, avocado, toasted pepitos) -Homemade cornbread -Hummus and chips -Mexican chocolate brownies Fri Jan 23 20:43:36 -0800 2004 1627621 0 Jane Hathaway (formerly Jane) 2 1627717 shaved chocolate? Sat Jan 24 10:31:01 -0800 2004 1627685 0 SO_MD_NEWBIE 3 1627728 It's great. Just a bit gives the chili a bit of a mole flavor. Actually, I'll post a link to the recipe for this chili. It's really excellent. Link: http://www.epicurious.com/run/recipe/view?id=107639&kw=chili&action=filtersearch&filter=recipe-filter.hts&collection=Recipes&ResultTemplate=recipe-results.hts&searchpage=enhanced&searchtype=enhanced&queryType=and&keyword=chili&cuisine=&cuisineOp=and&cuisine=Meatless&courseOp=or&mainOp=or&makeOp=or&occasion=&source= Sat Jan 24 13:11:38 -0800 2004 1627717 0 Jane 1 1627702 I read an article recently that said there was enough guacamole eaten on Super Bowl Sunday to cover the Panthers' stadium in seven feet of green stuff. I don't know why, but that impressed me. I, of course, will make my quacamole: Mash 3 or 4 Haas avocados with lime juice. Leave it chunky. (Use about 1/2 lime per avocado) Add: finely chopped red onion: about a quarter cup. dash garlic powder salt and pepper to taste two tomatoes, finely chopped. Better buy them ahead of time and let them ripen in a paper bag. a handful fresh cilantro, finely chopped one jalapeno, seeded and finely chopped several dashes Mexican hot sauce to taste (such as Tapatio.....) I'll make a big pot of chile, some chips for the quacamole of course, some baby carrots, and of course beer. My kids, who don't particularly like football, are already asking what I'm going to cook for Superbowl.... Sat Jan 24 01:38:42 -0800 2004 1627621 0 janet 1 1627737 We played with pierogis one year. Those dang things can feel like a tooth guard if you put them in your mouth whole. And, with the right filling, they are really good. You can dip them or eat them as a meal on a real plate. See link that shows the mouthsize shape of them. Link: http://www.oldfashionedkitchen.com/golden/pierogi/pierogies.htm Sat Jan 24 14:03:12 -0800 2004 1627621 0 kc girl 1 1627903 For really GOOD Mexican recipes, which go a long way and are real crowd pleasers, go to www.MexGrocer.com and go thru their list of optional menus. That is what I am doing as I am expecting in excess of 30 over for the game. I don't expect to spend in excess of $60 to $70 for ALL of the food and sides (Beer cost, on the other hand, will be a "tad" bit more). Have a good day. PS: Had a dream: Pats 21 Panthers 0..... Mon Jan 26 13:27:58 -0800 2004 1627621 0 Dave Hicks