Are You Ready for Some Football Food? Part 3

Okay, so you don't want to make a meal...just snacks...but that doesn't mean you have to succumb to  sucking Dorito dust off your friend's fingers.  With a bit of planning and preparation, you can put out a spread of finger food that puts the super in Super Bowl!


I am offering a few suggestions that can be prepped in advance and on game day, all you have to do is a little finishing work!


Did you ever play football at the cafeteria table with a paper triangle for a ball and thumbs and index fingers as the goal posts?  Well every time I make Carrie's favorite Spinach Triangles, I think back to those days...but please don't flick these tasty morsels or flakes will fly!

Spinach and Cheese Triangle

Ingredients

1 ½ lb. baby spinach, washed and chopped

1 small onion, minced

2 cloves garlic, minced

32 ounces part-skim ricotta cheese

1 egg, beaten

½ cup grated Parmesan cheese

1 tsp. freshly ground black pepper

¼ tsp. grated nutmeg

1 tbsp. olive oil

1 package frozen phyllo dough, thawed

1 cup butter, melted plus 2 tbsp olive oil

Seasoned salt mixture:  1 tbsp kosher salt, 1 tsp. garlic powder, ¼ tsp. cayenne pepper

Method

In  frying pan, over medium heat, sauté the onion until translucent, about 5 minutes. 

Add the garlic and half the chopped spinach and cook over medium heat until the spinach has wilted and most of the moisture has cooked off, about 5-6 minutes.

 Remove the mixture from the pan and allow to cool on a paper towel lined plate.

In a mixing bowl, combine the ricotta and Parmesan cheeses with the beaten egg.  Stir in the remaining spinach, pepper, nutmeg, and cooled spinach mixture.

Remove the phyllo dough from the package. 

Working with one sheet at a time, keep the remaining dough on piece of waxed paper and cover with a piece of plastic wrap and a damp tea towel.                  

 

Working quickly on a cool work surface, brush one sheet of phyllo dough with butter/oil mixture.

Pick up one long side of the sheet and fold it one third of the way to the center.

Pick up one long side of the sheet and fold it one third of the way to the center.

Repeat with the other long side of the dough, folding to the center, forming a thin 3 layer strip.

Brush the strip with the melted butter.

Place a teaspoonful of the spinach mixture center of the short end of the strip.

 

Fold on corner of the strip diagonally over the filling so the short edge meets the long edge, forming a right angle.

Continue folding over at right angles until you reach the end of the strip.

Brush the top of the triangle with butter and fold any remaining dough over the top to secure in place on the buttered surface.

Brush the top again and sprinkle with a pinch of the seasoned salt mixture.

Repeat procedure with remaining dough.

Place triangles on a parchment lined baking sheet and cover with waxed paper and a damp towel.

At this point, triangles can be layered between waxed paper in an air tight, freezer safe container.

To bake, preheat oven to 425*F.  Place fresh/frozen triangles buttered side up on a parchment lined  baking pan.

Bake for 15-20 minutes, rotating the pan front to back half way through baking time to ensure even browning. Serve hot.

Crispy Chick Peas

o  Ingredients 

  1 l Large can of chickpeas, rinsed and dried
1 tbsp olive oil

1 tsp each:
Cumin
Ground black pepper
Salt
Garlic Powder

1/2tsp each:
Paprika
Turmeric
Cayenne Pepper (less if you don't like spicy)

On a large sheet pan lined with foil or parchment paper, evenly place the chickpeas in a layer.
Drizzle with olive oil.
Sprinkle with seasonings.
Shake the pan to evenly distribute the oil and spices.

Place in a preheated 400*F oven for 20 minutes. After 20 minutes, remove the pan from the oven and giving the pan a gentle shake to move the peas. Rotate the pan and return to the oven for another 20 minutes.

Remove from oven and serve immediately.

This recipe is easily doubled!

Finally for the easiest recipe of all and most assuredly a crowd please, I give you the Barbo Pool Mix!  This open and pour snack mix is our family go to snack poolside...with plastic cups in hand, the kids dive in for a mish mosh of crunch, salty, smooth and sweet little bits!  I am sure it will score big at your gathering!

Pool Mix

In a large covered bowl, mix the following:

2 bags Whole Wheat Cheddar Cheese Goldfish Crackers

1 bag Plain M & Ms
1 bag Peanut M & Ms
1 large bag Rasinettes ( or yogurt covered dried fruit)

1 box Pepperidge Farm Sesame Snack Sticks
1 box Pepperidge Farm Pumpernickel Snack Sticks

1lb bag of Snyders of Hanover Butter Snap Pretzels

1 box Ritz Bitz with Cheese crackers

1 bag Dried Cranberries

YUM!


Recommended beverage:

Sparkling Apple Spritzer

1  750 ml bottle Sparkling Wine, chilled
1  750 ml bottle Sparkling Cider, chilled
1 liter unflavored Seltzer, chilled
1 cup apple brandy
1/2 cup cinnamon simple syrup**
    
**In a sauce pan combine 1 cup water, 1 cup sugar and 2 cinnamon sticks.  Bring to a boil and stir until sugar is dissolved.  Turn off the heat and allow to cool for at least 30 minutes.  Remove the cinnamon sticks and discard.  Use half as directed in recipe.  With the remaining syrup, combine with 2 cups apple juice and freeze into ice cubes.

Combine all the ingredients in a one gallon pitcher.  Add the apple spiced ice cubes to keep the drink chilled.
Serve in champagne flutes with a  thin wedge slice of Granny Smith apple as a garnish.


Bon Appetite!

I think this could be Ochocinqo's game!!



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Are You Ready For Some Football Food? Part 2

In Part One of this little Football Feast series, I introduced you to a family favorite...5 Bean Chili con Carne...a classic!

But, now I'd like to really raise the bar...or uprights, as the case may be and offer up one from the box seats...no tailgating here...this recipe is rich and elegant and takes our Super Bowl menu from cooking to cuisine!

The beauty and necessity of this menu is that you need to make it in advance...thus allowing the cook time to enjoy the Patriots win over that other team. 

Braised beef short ribs are all the rage now...for good reason...this dish is delicious, comforting and great for entertaining. In addition to the ribs, a creamy corn casserole and crispy fried green beans will round out an upscale menu for one of the biggest parties of the year.

Zinfandel Braised Beef Short Ribs  serves 8-10 people  or 24 appetizers

Ingredients

5 pounds beef short ribs
Salt and freshly cracked black pepper
1/4 cup flour
1/3 cup olive oil
2 sweet onions cut into medium dice
2 carrots cut into medium dice
2 parsnips, cut into medium dice
3 ribs of celery, washed and cut into medium dice
1 leek, white part, washed and cut into medium dice
8 cloves of garlic, mashed
6 sprigs of fresh thyme
1 sprig of fresh rosemary
3 quarts vegetable stock
1/2 cup brandy
2 750ml bottles of Zinfandel (not white zin!!!)

Citrus Zest Herb Mix (Gremolata):
1/2 cup minced parsley
1 tbsp fresh rosemary, minced
1 tsp fresh oregano, minced
1 tbsp fresh thyme, minced
Zest from 1 lemon
Zest from  1 orange
1/2 tsp Cracked black pepper
1/2 tsp Sea Salt

Method
On the day before the big game...

Preheat your oven to 325degrees.
In a large sauce pan, add the red wine.  Bring to a boil and then immediately reduce the heat to medium low.  Simmer the wine until it is reduced by half, about 20-30 minutes.

In a zip top bag, add flour and a large pinch of salt and pepper.  Add the short ribs, in batches and shake the beef to lightly coat in the seasoned flour mixture.  Carefully remove the ribs and shake off excess flour.  Set aside.

Heat the oil over medium high heat, in a large Dutch oven.  When the oil is shimmering, add the short ribs (in batches if necessary) and cook until browned on all sides.  Remove the meat from the pan to a paper lined baking sheet, cover with foil and set aside.

Add the onions, leeks, carrots, celery and parsnips to the pot.  Add up to a tablespoon of additional oil if needed.  Cook the vegetables until they sweat and start to turn brown.  Add the garlic, thyme and rosemary and cook over medium heat for another 3 minutes, stirring often.  Do not let the vegetables overbrown.

Deglaze the pan with the brandy, scraping up the browned bits from the bottom of the pot.  Add the vegetable stock and reduced wine to the pot and bring to a simmer.  Add the beef short ribs back to the pot, completely submerging in the liquid.  Cover and place in the  preheated oven, braising until tender, about 3 hours.

Remove the pot from the oven and allow to cool.  Remove the ribs to a platter and cover with foil and refrigerate.

Strain the brasing liquids from the Dutch oven.  Discard the solids and set the liquid aside to cool to room temperature. Once the braising liquid has cooled, cover and refrigerate.  After refrigerating the liquid, skim off and discard solidified fat and "scum" from the reserved liquid.

For a main dish, you can serve the short ribs on or off the bone, whole.  For an appetizer or sandwiches, you can shred the meat with forks and pour some of the reserved liquid over the meat to moisten. Serve with country style or blue cheese biscuits.

  On Game Day!!!  Reheat, by returning the liquid to a sauce pan, and bring to a slight boil and reduce to simmer.  Once heated, taste and adjust seasoning with salt and pepper.

Place the ribs in a baking dish and loosely cover with foil. Place in a 325* oven for 40-45 minutes or until the meat is warmed through.

Serve the beef family style on a platter and pour the sauce over it.  Combine the fresh herbs, citrus zest, pepper and salt in a bowl.  Sprinkle herb mixture over meat.

This hearty beef dish goes well with garlic mashed potatoes, stone ground grits or buttered egg noodles.



On a recent visit to Charleston, SC, I discovered this next recipe...corn pudding casserole!  If it weren't a side dish offered with the meal, I doubt I would have ordered it off the menu, but this is an easy and tasty side dish which I think will pair up well with this game day menu.

Charleston Corn Casserole serves 6-8, but doubles easily!

Ingredients

2 cups fresh corn, cut from the cob (frozen corn will do)
1 15 ounce can of creamed corn
1 8 ounce package of corn muffin mix
1 cup lowfat sour cream
1 stick unsalted butter, melted
2 egg whites beaten until soft peaks form
2 tbsp maple syrup
1 cup shredded Cheddar cheese

Method

Preheat oven to 350 dregrees F.
Butter a 13 x 9 baking dish, set aside.

In a large bowl, mix the corn, creamed corn, muffin mix, sour cream and melted butter until muffin mix is no longer dry.  Stir in the maple syrup and 1/2 cup cheese until just incorporated.  Fold in the beaten egg whites.  Spoon into the greased baking dish, smoothing into all the corners.

Bake for 40 minutes, or until golden brown.  Remove from the oven and top with remaining cheese.  Return to the oven for another 10 minutes or until the cheese is melted and slighlty golden brown. 

Let stand for 5 minutes before serving warm.


My final recipe for this installment is one of my youngest daughter's favorite...Fried Green Beans. We munch on them as snacks, but they make for an interesting veggie side dish too!

Fried Green Beans
Ingredients

1 1/2 lb green beans, ends trimmed
1 cup light beer or club soda
1 cup brown rice flour
2 tsp kosher salt
1 tsp freshly ground black pepper
1/4 tsp cayenne pepper
Peanut or safflower oil for frying

Method

In a large pot, heat 5 quarts of salted water to a rolling boil.  Add the trimmed green beans and blanch for 40 seconds.  Drain the beans and remove to a bowl of ice water to stop the cooking.  Drain the beans well and place them on a paper towel lined baking tray to dry.

Preheat oil in a large pot to 375 degrees F. 

In a large mixing bowl, sift the flour, salt, black and red pepper to mix well.  Whisk in room temperature light beer, until a smooth batter is formed.  If the batter is too thick add some club soda to moisten the mixture.

Dip the green beans into the beer batter to coat.  Allow the excess to drip off.  Fry the beans in peanut oil in batches until they are golden and crisp.  Remove the beans with a slotted sppon or spider onto a paper towel lined tray. Sprinkle with additional salt, pepper and cayenne (if desired).  Keep warm in a 250 degree F oven until ready to eat.

Beverage Recommendations:

I love Sam Adams Beer and I would pair the Sam Adams Lager or the Sam Adams Black Lager up with the rich braised beef ribs. 

For wine lovers...go with a glass of the Zinfandel you used to prepare the sauce, like 2005 7 Deadly Zins...not too terribly expensive and full of dark fruit flavors that can stand up to cooking or drinking (after letting it breathe a bit). 

For something a bit less chewy than a big Zin, try the 2007 Duckhorn Paraduxx Red Wine Blend...featuring some Zinfandel, Cabernet Sauvignon, Merlot and Cab Franc...dark cherry, raspberry, vanilla and some oak mingle with blueberry, cedar and molasses notes...a nice wine for the complex flavors in the braised beef.

For a cocktail, try FireFly Sweet Tea Vodka on the rocks with a large twist of lemon...simple and sweet!!

Bon Appetit!

BTW, I love Wes Welker!

Are You Ready for Some Football Food? Part 1

It seems dear friends that Super Bowl Sunday has surpassed just about every major holiday as the FOOD event for most Americans.  Whether at home or in a sports bar, food for many is more important than the game...people spend weeks planning menus, stocking up on junk food and junk beverages...slaying many a New Year's resolution in the onslaught of Doritos, Taquitos and Margaritos...um, I mean margaritas...

Being a self-proclaimed food snob and a die hard, New England Patriots fan, I have had MANY opportunities in recent years to tweak the football food fanfest...take that Eagle Fan Cousins...and so may I offer some healthier, more refined pub grub to enjoy whilst quaffing local micro-brews or one of my signature cocktails?

American-style chili is a tailgating staple and with a few substitutions, additions and modifications can be a healthy and tasty selection for game day.  The original 5 bean chili from which I developed my own award winning recipe was created by a dear family friend, Kathy Christafides...I have take a really good, hearty,  one pot meal and kicked it up a notch with some lower fat and higher fibre substitutions....and I have sneaked a few veggies in for flavor and good measure too!

Five Bean Chili con Carne    serves 10-12

Ingredients:

2 pound chuck roast, trimmed and cubed into 1/2 inch pieces

1 pound ground pork
1 pound ground veal or chicken

1/4 cup flour
1/2tsp kosher salt
1/2 tsp black pepper

safflower or vegetable oil

1 large onion, chopped into small dice
2 jalapenos, minced; remove seeds and white ribs if less heat is desired
2 cups baby spinach, washed and chopped
1 medium zucchini, chopped into small dice
2 cups fresh or frozen corn kernels

2  15 1/2 ounce cans red kidney beans,drained and rinsed
1  15 1/2 ounce can black beans. drained and rinsed
1  15 1.2 ounce can  cannelini beans, drained and rinsed
1  15 1/2 ounce can chick peas. drained and rinsed
1  15 1/2 ounce can pinto beans. drained and rinsed

1 28 ounce can diced fire roasted tomatoes

12 ounces light beer ( I use Sam Adams Light)

1/4 cup Hot Mexican Chili Powder
2 tsp cumin
1/2 tsp turmeric
1 tbsp minced garlic
1 tsp oregano
1 tsp kosher salt
1/2 tsp ground black pepper
1/4 to 1/2 tsp cayenne pepper, to taste

1 cup vegetable broth or water

Method:

Place cubed beef chuck in a large zip top bag and toss in the flour, pepper and salt.  Secure top and shake the beef until well coated with seasoned flour.  Remove beef from bag, shaking any excess flour from the meat.  Set aside.

In a large dutch oven or stock pot (10 qt or larger), heat 3 tbsp oil until shimmering.  Add the flour coated beef, sauteing until golden brown on all sides. Remove from pot and set aside on a paper towel lined plate.

Add an additional tablespoon of oil to the pot and add the ground meat to the pot, breaking up the meat with a wooden spoon.  Cook over medium high heat until no pink remains.  Remove meat with a slotted spoon from pot to plate with cubed beef.

Add additional 1 tablespoon of oil (if needed) to the pot.  Add onion to pan and cook until translucent.  Reduce the heat to medium and add the garlic, zucchini, spinach, corn and jalapeno.  Cook for 5-8 minutes, stirring occasionally or until the vegetables just start to brown. 

Return the meat to the pan and stir to thoroughly incorporate.

Stir in all the dried spices and stirring over medium heat for 3 minutes.  This will allow the dried spices to "bloom".

Add in the beer and can of tomatoes. Increase the heat to medium high and bring the mixture to a boil. Using a wooden spoon scraped the browned bits from the bottom of the pot.  This is called "fond" and is full of  rich flavor.  Lifting this layer of flavor off the bottom of the pot will reduce the chances of developing a burnt taste. 

Once boiling, reduce the heat to low, cover and simmer for 1 hour, stirring occasionally.

After one hour, stir in the beans and add up to 1 cup of vegetable broth or water, adjusting more or less to desired consistency.  Continue to simmer for another 30-40 minutes or until the cubed beef is fork tender.

Taste seasoning and adjust.  If you would like hotter chili, consider adding more cayenne pepper or some fresh Serrano chilies.

I like to set up a "fixin's bar" so folks can top their chili as they like.

Accompaniments:  Tortilla or Corn chips, shredded Cheddar or Monterrey Jack cheese, sour cream, sliced black olives, chopped onion, pickled jalapeno slices, chopped scallions, diced avocado, cornbread and or serve in bread bowls.

Tailgating Tip:  Purchase the large sized lunch bags of corn chips or tortilla chips.  Carefully open the bag, making sure not to rip down the sides...add a scoop of chili to the bag and gently crunch the chips into the added chili...dive in with a spoon and enjoy!

Bread bowls
1 bag of Frozen bread dough (usually 5 loaves)  makes up to 15 bread bowls
Olive Oil Spray

Follow the package directions for thawing.

Method:
Cut each loaf into thirds and form each third into a ball.  Place the bread balls smooth side up on a parchment lined baking sheet (6 to a sheet).  Spray the tops of the bread with oil and cover loosely with plastic wrap.  Allow to rise for 30-45 minutes in a warm area.

Preheat the oven to 400*.  Place a 2 quart casserole dish half filled with boiling water in the oven as it is preheating.

Remove the pan of water from the oven once it hits temperature and place the bread balls  in the lower third of the oven.  Bake for 25-30 minutes or until the bread is golden brown.  Cool on a wire rack so the bottoms do not become soggy.  Repeat procedure with remain loaves for desired number of bread bowls.

Once cooled, using a serrate knife, slice off the top 1/3 of the bread ball.  Using your fingers, pull out the bread from the center of each loaf, hollowing it out thus forming your bowl. Use the bread bowls for chili, chowder, stew or other hearty soups.

Save the bread from the innards, and serve with an spinach-artichoke dip or store in a freezer bag, and freeze for future use as fresh bread crumbs.

Recommended beverages:

Bloody Maria

Ingredients per serving
1 bottle Corona beer
3 ounces spicy vegetable juice
1 1/2 ounces peppered vodka
1 ounce lime juice
1 tsp worcestershire sauce
1/4 tsp cumin
1/4 tsp celery salt

Garnish:  lime wedge, seasoned salt

Method:

In a shallow dish, thoroughly combine 1 tbsp coarse sea salt, 1 tsp black pepper, 1 tsp celery salt, 1/2 tsp cumin, 1/4 tsp cayenne pepper.

Wet the rim of a beer glass with lime juice.

Dip the wet rim of the glass in the seasoned salt mixture.  Set aside

In a cocktail shaker, combine the vodka, vegetable juice, lime juice, worcestershire sauce and seasonings.  Add 1 cup ice and shake until chilled and combined.

Pour strained mixture into prepared glass.  Slowly pour the beer into the glass.  Squeeze a wedge of fresh lime on top of beer foam.  Drop wedge in glass. Enjoy.  

For more heat, add a few dashes of Tobasco sauce when pouring in the beer.


Pineapple-Mango Margarita  makes 4 drinks

Mango margarita base

12 ounces mango chunks
4 ounces  fresh pineapple chunks
1/2 cup water or pineapple juice
1/4 cup sugar
pinch of sea salt

In a blender mix these ingredients and blend until smooth. Taste and add more sugar if needed Pour mixture through a strainer into a 2 cup measure.

For the drink:
3 cups ice
Mango base
6 ounces tequila
2 ounces triple sec
1 ounce fresh lime juice

Limes, mint, cubed pineapple and mango as garnish.

Rinse blender.  Add mango base, tequila, triple sec and lime juice to blender.  Add ice.  Blend until smooth.
Pour into margarita glass  dipped in pineapple juice and rimmed with equal parts salt and sugar.
Garnish with mint and  2 chuncks each pineapple and mango on a skewer.

Wine recommendation:

2010 Cline Sonoma Zinfandel;  open about 1 hour before serving.


Bon Appetit!  Go NE Patriots!!

Holiday Cocktail Party: Part 2 It's a Dessert and a Drink!

Afoggato for a Foggy Afternoon

I developed a taste for espresso while living in Paris, so much so that we bought a cute little Nespresso machine.  It is perfect for that late afternoon pick-me-up, when a cup of tea just won’t do!

As a part of my series on appetizers and cocktails, I thought I’d take liberties and offer a dessert cocktail…it is dessert,  a cocktail and espresso is at the heart of it!

Afoggato 

For each serving:

Ingredients        

1 large shot of freshly brewed espresso

1 ounce of coffee flavored liqueur

1 small scoop of premium vanilla ice cream

 

Method

In a cappuccino cup, center a small round scoop of the ice cream in the bottom of the cup.  Drizzle the liqueur over the ice cream and then pour the hot espresso over everything.

The hot coffee will slowly melt the ice cream, forming a foamy ring around the scoop…thus the name affogato…which is Italian for drowned…I prefer to think of the foam as fog…hence, my re-definition… a- FOG-ato in the afternoon!

Buon apetito!

Holiday Cocktails Party : Part 1 Caponata Classico & Charles River Martini

I was catching up on events on our Talk About Groton list serve and someone requested a local source for Caponata, an eggplant appetizer spread and I thought...what is more local than your own kitchen!  And, since the season of good cheer is upon us, I decided to post a series of appetizer and cocktail recipes to help us through this wonderful, crazy time of year!

Let me know what you think!  Happy Holidays!

Caponata Classico                            serves 6-8 people

This easy spread makes a lovely appetizer or replacement for a salad course!

Ingredients

1 large/heavy (about 1.5 lbs) eggplant, unpeeled, cut into ½ inch cubes

1 medium white onion, minced

1 medium Cubanelle pepper, seeded and finely chopped 

3 tsp. minced garlic (I prefer to use roasted garlic)

¼ cup olive oil

1 can (14-15 ounces) diced fire roasted tomatoes

2 tsps. Herbes de Provence

3 tbsps.  red wine vinegar

2 tbsps. drained capers, roughly chopped

Sea salt

Freshly ground black pepper

1/3 cup fresh basil, torn

Toasted pine nuts

Method

In a large high, sided sauté pan, heat oil over medium heat.  Add the eggplant, onion and Cubanelle pepper, sautéing until the eggplant softens and caramelizes to a golden brown (about 15 minutes).  Add the garlic, diced tomatoes (with juice), vinegar, herbs and capers.  Cover and simmer for 10-12 minutes, stirring occasionally or until the vegetables are very soft and tender.  Season with salt and pepper to taste. Transfer caponata to a serving bowl.

Add in fresh basil and top with toasted pine nuts.

Serve warm, at room temperature or cold on toasted baguette slices or Melba toast rounds.

Cocktail Recommendation: Charles River Martini...or Love that Dirty Water

Ingredients    makes 1 cocktail

2 ounces vodka

1/2 ounce dry vermouth

1  1 inch x1/2 inch strip of lemon, minced

1 large pimento green olive, minced

1 black olive, minced

1 cocktail onion, minced

Method

Fill a martini glass with ice, set aside to chill.

In a small bowl, lightly combine the minced lemon, onion and olives to make our "Charles River Basin" garnish.  Set aside.

In a cocktail shaker, combine the vodka and vermouth and shake vigorously to the count of 35. Set aside.

Remove ice from glass and spoon the garnish into the bottom of the glass. 

Gently strain the chilled martini over the garnish.

Sip responsibly!

Bon appetit!