Superbowl Sunday in one week..whatcha' makin'?
I am completely uninspired for the upcoming weekend. I am trying to plan now so I can get things purchased and any pre-prep done and out of the way so I can enjoy my weekend too!
I have zero direction. I do not know if anyone is coming over (I'd rather it just be us). I have no theme.
What are my fellow hounds making for Sunday night?
Thanks in advance...GO PATRIOTS!!!!!
ok, think i've finally narrowed it down, but I always think I need more food...
Bonnie's buffalo chicken dip
Chili queso dip
goldfish/wasabi nut mix (in glass bowl as suggested on here)
and brought by friends - stuffed mushrooms and clam chowder
7 layer cookies
Doing a Superbowl for football illiterates thing. Myself leading the charge of illiteracy (thought Giants were a baseball team...). Encouraging my fellow illiterates to come up with dishes that express their understanding or lack-there-of of this national sensation. A friend is bringing a bucket of KFC. A case of Budweiser has been donated. Thinking of making wasabi deviled eggs, caramel corn , guac and chips, smoked trout dip and crackers, olives, home-made mustard potato fries from recipe from last weeks NY Times. Casting around for other ideas.
Here's what we are having. Pretty traditional, but yummy.
7 layer dip - the usual
layer 1 refried beans mixed with various chili powders
3 sour cream, mayo, taco seasoning blended
4 shredded cheddar
5 chopped scallions
6 sliced black olives
7 fresh tomatoes cubed
Buffalo Wings (baked til crisp in the oven (vs. fried), dipped into Franks hot sauce w/ melted butter) then I bake again to add more crispiness. W/ Garlic Blue cheese dip, (sour cream, mayo, crumbled blue, + crushed garlic) and celery.
Roasted Vegetable Lasagna -
Olive oil to coat cookie sheet and vegetables
2 small Japanese eggplants, sliced thinly in circles
4 small zucchini, sliced thin lengthwise
1/2 pound portobello mushrooms, cleaned and sliced
15 lasagna noodles, cooked following box directions
32 ounces ricotta cheese
1 egg, beaten
1/4 cup fresh chopped parsley
1 cup shredded Parmesan cheese, divided
1/3 cup of heavy cream
52 ounces jarred or homemade marinara sauce
3 red peppers, roasted, chopped and charred skin scrapped away
3 cups of mozzarella cheese, shredded
5 cloves of chopped garlic
Preheat oven to 450 degrees. Place foil on a large cookie sheet and apply a thin coat of olive oil to prevent sticking. Layer eggplant slices, zucchini strips and mushrooms onto the sheet. Sprinkle with olive oil, oregano and salt. Keep the vegetables in their own groups, do not mix. Cook for 25 minutes or until soft and golden brown.
While the vegetables are roasting, prepare the noodles.
Now make the cheese mixture. In a food processor, place ricotta cheese, 1 egg, parsley, 1/4 cup of Parmesan, chopped garlic cloves, and heavy cream, mix until smooth. Now prepare the lasagna. Preheat the oven to 375 degrees. Spray a 9-inch-by-13-inch-by-2-inch lasagna pan with cooking oil. Then pour 2 cups of sauce into lasagna pan and spread. Use 3 noodles to cover bottom of pan and dollop ricotta mixture over noodles.
Place roasted peppers over the cheese and sprinkle with mozzarella. Take 3 more noodles, cover the layer, then dollop ricotta over it. Sprinkle mushrooms, Parmesan cheese, mozzarella cheese. Make the third layer: top with 3 more noodles, ricotta cheese, zucchini strips and mozzarella cheese. For the fifth layer, top with 3 more noodles, dollop ricotta cheese, fan eggplant circles over cheese and sprinkle with Parmesan and mozzarella cheese.
For the final layer, top with 3 more noodles, pour remaining sauce over top, sprinkle remaining Parmesan and mozzarella cheese. Cover with foil and bake for 30 minutes. Remove foil and bake 10 more minutes. Remove from oven, uncover, let sit for 15 minutes before serving.
I'm not hosting the party, but am taking these to my friends' house for their SuperBowl party. I made a test-batch yesterday and in a word... divine!
[as for the hazelnut syrup, I didn't buy a bottle, I scored some from the barista at Starbucks... just a little hint. Also, I used pecans instead of the hazelnuts that were called for in the recipe]
Italian Creme Cupcakes
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 cups sugar
3 sticks unsalted butter, softened
6 eggs, separated (reserve whites)
2 tablespoons hazelnut syrup
1 1/2 teaspoons vanilla extract
1 cup buttermilk
2 cups sweetened shredded coconut, toasted
1 cup hazelnuts, toasted, skinned, chopped
Preheat oven to 325 degrees, line two 12-cup muffin pans with paper liners. Coat the entire top of the pan with nonstick spray.
Whisk flour, baking powder, baking soda, and salt together in a bowl; set aside.
Cream butter and sugar in a stand mixer at medium speed until white and fluffy, about 5 minutes. Add yolks, 1 at a time, beating well after each addition; mix in syrup and vanilla until incorporated. Mix half the dry ingredients into butter mixture, followed by the buttermilk, then remaining dry ingredients; blend just until incorporated.
Beat whites to stiff peaks in a bowl with a mixer on high speed; fold into batter with coconut and hazelnuts. Fill liners to the top with batter and bake until toothpick inserted in center of cupcake comes out clean, 20-25 minutes. Cool cupcakes in the pan for 20 minutes, transfer to a rack, then when cool, frost with icing.
Cream Cheese Icing
2 pkgs. cream cheese, softened (8 oz. each)
3 sticks of butter, softened
3 tablespoons hazelnut syrup
2 tablespoons heavy cream
1 lb. powdered sugar, sifted
Whip cream cheese and butter together in a large bowl with a mixer at medium speed until combined. Add syrup and cream, then beat in powdered sugar until creamy.
1/2 cup hazelnuts, skinned, chopped
3 tablespoons sugar
1 tablespoon unsalted butter
Toast hazelnuts in a nonstick skillet over medium heat until golden. Add sugar and butter; stir until butter is melted and sugar adheres to the nuts. Transfer to a parchment lined sheet to cool.
*Sprinkle frosted cupcakes with candied hazelnuts and 1 cup toasted coconut. Enjoy!
We always start with 7-layer dip. I buy salsa and freshly made corn chips made from a local restaurant to serve with it. This year we are going to add mini crab cakes with three dips: cocktail sauce, remoulade and a roasted garlic and dill aioli.
The main is going to be individual muffulettas.
Dessert is homemade vanilla ice cream with Snowcaps.
Drinks: beer, margaritas and Goose and cranberry.
I will make a run to Costco, and get their Guacamole and Deli Style Salsa!
Serve with a big bag of Corn Tortilla chips.
Gertie's Artichoke Tapanade, also Costco, served on Panini toasts at Costco
Then I am going to make a big batch of my chicken wings:
GARLIC/TERIYAKI CHICKEN WINGS
4 to 5 Pounds of wings
1 cup soy sauce
1 cup brown sugar, packed
½ teaspoon of dry ginger
8 garlic cloves, minced
3 Tablespoons white vinegar (regular white)
Mix the marinade until the sugar is dissolved
Place the wings, that you’ve cut at the joints and discarded the tips, into a very large mixing bowl. Add to the marinade. I use my huge Tupperware mixing bowl and really push the wings down in there, after stirring to coat them all. Marinade for 24 hours, (or at least overnight) or up to 2 days, re-stirring 2 or 3 times. Set oven to 275 degrees. Using tongs, remove wing pieces from the marinade and place on a baking sheet, side by side, in rows, closely crowding them together so they all fit in one layer. DO NOT ADD THE MARINADE. Cook for two hours and halfway through the cooking time (after one hour), remove from oven and drain off almost all of the liquid that’s collected. I just hold the pan over the sink and tip the sheet pan carefully. DO NOT TURN THE WINGS. Then place them back in the oven to finish. The reason you do this is that you want the liquid to cook away so that it starts to caramelize the wings and this speeds up the process. They’re done when they look dark Mahogany- colored and totally Caramelized and almost no liquid/juices remain in the pan (just a sticky film) and they could take a little MORE than 2 hours, total cooking time. They’re delicious warm, room-temperature or cold. Enjoy!!
My DH is making chili, which is not my fave, so I am making a delicious antipasto platter, hot crab dip, and shrimp scampi. Will probably also include a caesar salad of some kind so I can feel like I've gotten my greens in. Oh, and I'll make cornbread for a side for the chili. Friends will bring other stuff....
Since I'm from Jersey, I have to say GO GIANTS Whoo hoo!!
I have started making a list of delicious things, which I will pare down until it looks like a reasonable amount of food. So far on my list is:
Crab stuffed pepperoncini
Brandade de morue
Hot corn dip
Baba au rhum
and of course chips, nuts, olives, pickles, etc.
re: Gin and It
Wow, Gin and It, that sounds good! How many people are you cooking for?
I'm not hosting a Super Bowl party, so I have no cooking plans for Sunday. But as I posted before, at work we're having a dip contest on Wednesday as part of the Super Bowl build-up. And I have a question for Chowhounds. I'm thinking of a salmon mousse recipe in the Gourmet cookbook. Do you think a mousse would count as a dip? If it's served with crudites and crackers?
IMHO salmon mousse, served informally with a nice cracker or crisp to dig into it, could indeed be considered a "dip". Not so much, if it is made in such a way that it has to be sliced. (I don't know the recipe you're thinking about). Either way, yum and you're sure to beat the sour cream and [insert powdered ingredient and/or soup mix here] offerings :) Have fun.
re: Gin and It
Hot Corn Dip with Crispy Tortilla Chips
2 tablespoons unsalted butter
3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup finely chopped yellow onions
1/2 cup finely chopped red bell peppers
1/4 cup chopped green onions (green and white parts)
1 jalapeno, seeded and minced
2 teaspoons minced garlic
1/2 to 1 cup mayonnaise
4 ounces monterey jack or cheddar, shredded
4 ounces sharp cheddar, shredded
1/4 teaspoon cayenne
Tortilla chips, for dipping
Preheat the oven to 350 degrees F.
Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a bowl. Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn. Add the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne and mix well. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with the chips.
re: Gin and It