Back to the Kitchen: Super Bowl Sunday Party

BY GWEN KENNEALLY

Growing up with a dad and three brothers meant that Super Bowl Sunday was a big day at my house. My mom was probably more passionate (a.k.a loud) than the four of the boys put together, especially if San Francisco was involved. Ah yes, the Joe Montana glory days! While I did love the way his blonde curls flipped out under his helmet after the first half, I would get a bit restless. I used to fantasize about life in the different cities of the teams and eventually wondered about the food.

You can have a Super Bowl party with the typical hot dogs, chips and beer — or you can look at the cities from a food point of view and create a menu of local favorites.

New Orleans  is known for amazing French and Cajun influences. My friend Barry Cooper is one of the best Southern/Cajun chefs I know. His slow, sensuous approach to food is just how I think of cooking on the Bayou.

When I heard that the Saints were playing the Colts I got so excited about the great food of Baltimore. I had not heard that they moved to Indianapolis or about their classic signature dishes. I called my friend Marty who grew up there. He thought for a moment before saying, “ Sloppy Joes, chili, meatloaf and saltines!”

Regardless of the game odds, I will put money down that your friends and family will love some of these recipes. All of these recipes feed a crowd of 8-10.

Red Beans and Rice

1 pound red beans

4 tablespoons oil

2 medium onions chopped fine

1 green bell pepper

2-teaspoon salt

1-teaspoon black pepper

1/2-teaspoon red pepper

1/2-teaspoon white pepper

2 cups chopped scallions

1 cup chopped parsley

2 smoked ham hocks (or salt pork)

2 pounds andouille sausages

3 garlic cloves

1-teaspoon sugar

Mahatma Brand Rice

3 people per dry cup of rice

Tabasco

3 bay leaves

Soak beans over night, and then drain saving the water. In a big pot over medium heat sauté’ onion, bell pepper, garlic and sausages. Then add beans, 1-cup scallions, and all seasonings and cover plus one inch with reserved bean water. Add ham hocks and bring to a hard boil. Lower to medium heat. Stir occasionally for 2 hours. (Add water if drying out) Take out 3 cups of beans and mash them up and put back into the pot. Garnish with scallions and parsley and serve over rice.

Shrimp Creole

3 pounds, peeled, deveined shrimp

1/4-cup butter

6 tablespoons flour

16 oz can of tomato sauce

1 chopped onion

3 stalks chopped celery

1 chopped bell pepper

8 cloves chopped garlic

1/2-cup hot water

Juice of one lemon

4 bay leaves

1/2-teaspoon sugar

Salt and cayenne pepper to taste

1/2 cup green onions

In a heavy pot melt butter. Sauté all seasonings until tender (about 5 minutes.) Add flour and blend well. Add tomato sauce, hot water and sugar. Cook over medium heat approximately 30 minutes. Season to taste. Add shrimp and cook 30 minutes longer.

Corn Maque Choux (otherwise known as Smothered Corn “ya dern fool”)

It is also a great side for Thanksgiving or Christmas dinner. Or any time you want to be a “darn fool.” The key words  to the dish are “spicy,” “sweet,” and “rich.” So before serving, adjust all three of these elements if needed with additional cayenne pepper, sugar and butter. Some people make it even richer by adding a well-beaten raw egg and some evaporated milk. (Not sweetened, condensed milk.) You can combine this dish with boneless chunks of chicken, and serve over rice as a main dish.

7 cups fresh corn off the cob or frozen corn kernels (approximately 18 ears)

2 tablespoons cooking oil

1 onion, chopped very fine

1 green pepper chopped very fine

Salt and pepper to taste

2 cups pork or chicken stock

1/8 to 1/4 cup sugar (to taste)

1/2-teaspoon thyme

1/2-teaspoon basil or 2 bay leaves (your choice, but not both)

1/2-teaspoon paprika

1/2-teaspoon cayenne pepper

1/4-teaspoon black or white pepper

2 tablespoons cream

3 tomatoes, peeled and chopped

1 tablespoon minced parsley

4 tablespoons butter

Cut corn from cob by cutting down through the kernels, then scraping the pulp. Sauté’ the onion and pepper in oil over medium-high heat. Add the corn and seasonings. If using fresh corn wait until the bottom forms a crust before stirring. If it is sticking excessively, thin with stock. Add remaining ingredients, including 1 cup of the stock. Bring to a boil then reduce heat to a very low temperature. Simmer covered, 30-45 minutes, stirring to make the flavors blend.

Corn Bread

1-cup buttermilk

2 eggs, well beaten

1 stick butter, melted

1 cup yellow cornmeal

1-cup flour

1-teaspoon baking powder

1/2-teaspoon salt

3 tablespoons sugar.

Spray a 9-inch square pan with bakers joy. Combine buttermilk, eggs and butter. In a medium bowl mix cornmeal, flour baking powder, sugar and salt. Stir in the buttermilk mixture until just mixed. The batter may be a bit lumpy. Pour into the greased pan. Bake at 425 for 20 minutes until the top of the bread is golden brown.

Lemon Meringue Pie

1 1/2 cups sugar

Pinch of salt

1/12 cups water

1/3-cup cornstarch

6 tablespoons butter

5 eggs, separated

1/2 cup lemon juice

2 tablespoon grated lemon rind

1 baked 9- inch pie shell (page)

In a large saucepan, combine sugar and salt with butter, egg yolks and water. Heat over low heat until well dissolved. In small bowl blend cornstarch and 1/2 cup cold water. Add to hot mixture. Heat over low heat for five minutes. Remove from heat and add lemon juice and rind. Cool slightly and pour into baked pie shell.

Meringue

2/3-cup sugar

5 egg whites

1/4-teaspoon salt

1/4 teaspoon cream of tarter

In a separate bowl, beat egg whites until foamy. Add cream of tarter, constantly beating. Add salt and sugar, gradually until peaks form. Ice pie with meringue. Brown 10 minutes at 375.

French Beignets

5 cups all purpose flour

2 sticks butter

1 package yeast

1/2-cup sugar

1-cup milk

4 large eggs at room temperature

In a large bowl, put 5 cups of flour. In the middle of the flour, make a well. In the well, place the yeast and one teaspoon sugar. Dilute 2 sticks butter in 1-cup milk. Warm up and add to flour and yeast. Beat 4 eggs slightly and add to flour mixture. Work dough until smooth and elastic. More flour may be added to bring it to the right consistency. Work dough for 5-7 minutes. Make ball and place in a bowl. Cover with plastic wrap and place a towel over the bowl.

Let rise until it doubles in size. Roll out with a rolling pin to the thickness of pie dough in the shape of a rectangle. With a sharp knife or pizza cutter, cut ribbons about 2 inches thick, and then cut into squares. Fry in Crisco drain on a paper towel and sprinkle with powder sugar.

The Meatloaf

4 tablespoons butter

1 large onion, finely chopped

1 bunch scallions, finely chopped

3 carrot, finely chopped

2 stalks celery, finely chopped

1 red pepper, finely chopped

1 green pepper, finely chopped

4 cloves garlic, finely chopped

Pinch salt

1-teaspoon black pepper

1/2-teaspoon cayenne pepper

1-teaspoon cumin

1/2 teaspoon crushed red pepper

2 eggs, well beaten

¾ cup ketchup

3/4 cup half and half

3 pounds ground chuck

1-pound sausage meat

Pre-heat oven to 375. In a large skillet melt butter and add onion, scallions, carrots, celery, bell peppers and garlic. Cook stirring until moisture has evaporated about 10 minutes. Stir in seasoning and let cool. In a large bowl mix meats, vegetable mixture eggs, ketchup, half and half and blend thoroughly. Place in a loaf pan and bake for 40 minutes. Let rest for 15 minutes and slice and serve.

Chili con Carne

3 red onions, chopped

6 cloves garlic

3 tablespoons Olive Oil

4 teaspoons chili powder

2 teaspoons ground cumin

1/2 teaspoon crushed red pepper

Pinch of salt

2 pounds Sirloin, cut into half inch pieces

2 15 oz cans kidney beans

3 large cans diced tomatoes

Sauté’ onions and garlic in the olive oil until tender over medium heat. Add seasoning. Then add the sirloin and brown the meat stirring constantly. Add the rest of the ingredients and bring to a boil, stirring occasionally. Reduce to a simmer and let cook for at least one more hour.

Vegetable Chili

Maybe not a true mid-western classic, but I add it for my vegetarian friends! This is a basic roadmap. You can add or delete any veggies. So warm and cozy, like a hearty chili should be.

1 /2 cup olive oil

4 small red onions, roughly chopped

8 cloves of garlic

2 green bell pepper, roughly chopped

2 yellow bell pepper, roughly chopped

6 carrots cut lengthwise then sliced

3 bunches broccoli, roughly chopped

3 zucchini cut lengthwise then sliced

3 yellow squash, cut lengthwise then sliced

3 carrots cut lengthwise then sliced

2 cans (35 ounces) Italian style stewed tomatoes

3 pounds fresh ripe Plum tomatoes cut in 1- inch cubes

4-6 tablespoons chili powder (to taste)

2 tablespoons ground cumin

2 tablespoons dried thyme

2 tablespoons Italian Spices

(Or any combo of basil, oregano, sage, etc.)

2 teaspoons fresh ground pepper

1-teaspoon salt

2 cans dark red kidney beans, drained

2 cans garbanzo beans, drained

2 cups tomato sauce

Heat olive oil in really large pot. Add onion, garlic, peppers, carrots and broccoli. Sauté for 10 minutes. Add all tomatoes and beans. Sauté for 5 more minutes. Add all spices and sauté for a few more minutes. Add the marinara sauce and 1 cup of water. Cook covered, stirring frequently for 1 hour. Serve with lots of shredded cheddar cheese chopped scallions and homemade corn bread.

Sloppy Joes

2 tablespoons canola oil

2 red onions, roughly chopped

3 garlic cloves, chopped

3 pounds ground beef

3 tablespoons tomato paste

1 cup BBQ Sauce

½ cup ketchup

¼ cup Worcestershire sauce

¼ cup soy sauce

Freshly ground black pepper

12 soft rolls or hamburger buns

Preheat oven to 300 degrees. Heat the oil in a large skillet over medium heat. Add the onions and garlic and cook, stirring, until they start to turn translucent, about 4 minutes. Add the beef and cook, stirring and breaking up the meat, until it is finely crumbled, the liquid boils off and the meat begins to brown, about 10 minutes. Drain the meat and onion mixture in a colander and return to the pan. Stir in the tomato paste, and keep stirring until the meat is coated. Add the BBQ sauce, ketchup, Worcestershire, soy sauce, and pepper, and bring to a boil. Cook until the sauce is slightly thickened, 4 to 5 minutes. Wrap the rolls in aluminum foil and warm in the oven for about 10 minutes. Serve the Sloppy Joes hot with the warmed rolls.

Gwen Kenneally is the owner of Back to the Kitchen, Full Service Catering and Party Planning. Check out her website and blog www.Backtothekitchen.net and www.gwenkenneally.blogspot.com