SUPER BOWL...What's on your menu
I love Super Bowl! More for the food than anything else (and the commericals!)
This yesr we are doing something really different.
For muchies before dinner we will have some Grilled Stuffed Jalapenos, Hot Shrimp Cocktail and BBQ Sliders and to wash it all down Bermuda Rum Swizzle.
For dinner I am going to hook up a 2 whole beef shanks, low and slow all day then serve with with some root veggies, roasted potatotes with summer savory and Rosemary Johnny Cakes.
Followed by "Touch Down" Candy and Filled Cupcakes.
Hey, bermudagourmetgoddess, can we come over? Since both of our NY teams will be watching -- not playing -- we're being lazy and buying hero sandwich fixings, i.e. Italian meatballs, chicken parm, and I don't know what else yet.
Hoping for a fun game that the Saints win!
2lbs of LARGE Jalapenos, sliced down the middle, but do not cut all the way through
14 oz’s of cream cheese
2lbs of Chorizo, hotter the better (you can also use Hot Italian Sausage)
2 cloves garlic, pressed
2lbs bacon, thin sliced
After removing the ribs and seeds (USE GLOVES) set the jalapenos aside.
Over med heat, sauté the Chorizo and garlic for about 10 minutes; place cream cheese in a bowl and pour the hot chorizo over it to soften a bit more, mix well. Once the mixture has cooled enough to touch stuff the jalapenos with the mixture, about 1 to 2 tablespoon per jalapeno, depending how large they are.
Wrap each jalapeno with a slice of bacon, secure with a toothpick and take to the grill and grill over med heat for 12 to 15 minutes or until the bacon is crisp.
You can also baste with your favorite BBQ sauce while grilling.
I'm going to try the following recipe, which is a new one for me. It's an Emeril recipe from the food network site. I wanted to try something different than Velveeta and Rotel - I love it (once a year) but my husband wants "real cheese."
Chili con Queso:
* 1/2 pound fresh poblano or Anaheim chiles
* 2 tablespoons vegetable oil
* 1 cup chopped white onions
* 1/4 teaspoon cayenne
* 2 tablespoons all-purpose flour
* 1 large tomato, peeled, seeded and diced
* 1 cup milk or cream
* 1 1/2 cups grated Cheddar
* 1 cup grated Pepper Jack
Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and discard the seeds and the stems. Roughly chop and set aside.
In a large pot, heat the oil over medium heat. Add the onions and cayenne cook, stirring, until very soft, about 6 minutes. Add the flour and stir until thickened, 1 to 2 minutes. Add the tomatoes and chopped chilies, and cook for 1 minute. Slowly add the milk or cream and stir until thick, 3 to 4 minutes. Add the cheeses and cook, stirring, until melted and well incorporated.
Remove from the heat and adjust the seasoning, to taste.
Since Superbowl for me also revolves around the food ; ) I'm really happy that this year the Saints are playing and this month's COTM happens to be Prudhomme's "Lousiana Kitchen", so everything will be NOLA/Louisiana inspired.
Cocktails will be classic New Orleans cocktails from Emeril's "Delmonico". I'll be making:
Ramos Gin Fizz
Andouille & cream cheese stuffed jalapenos (from Emeril's "TV Dinners", p. 186)
Recipes from "Louisiana Kitchen":
Cajun Meat Pies with Creole Filling, p. 128
Shrimp Remoulade, p. 286
Chicken and Andouille Gumbo, p 202 with rice
and ArizonaGirl is bringing muffuletta, and King Cake or beignets.
I reported with pics on the Prudhomme recipes on the appropriate threads, but thought I'd post what ArizonaGirl brought too:
DELICIOUS muffaletta and King Cake (and pics of fixin's for Sazeracs, and some great local Arizona wine - Dos Cabezas, Page Springs, Pillsbury, Carlson Creek brought by CH ArizonaVinesandWines):
Wow that looks so yummy!! I forgot to take pics of our feast Sunday night, I was too excited that the Saints kicked major football! I miss New Orleans cuisine !!!!
However I do have to say the Bourbon Glazed wings that Nomadchowwoman posted were killer - shout out ...thanks for posting!!
Thx, BGG. I had tinkered w/several recipes before combining elements of several and settling on these ingredients/proportions. And this time, I cooked down about half, or maybe a little more than half, of the bourbon w/the onions and liked the result.
My sister's having a crowd over for a parade-watching party on Saturday, so I'll be making these again, but I'm also going to make a batch Asian-style as I've been inspired by several of the other posters on this thread.