February 1, 2012

Soup to Nuts: Super Bowl touchdowns
also happen in the kitchen

The Patriots and Giants are just about ready to rock and roll. How about you? Got your Super Bowl menu in order?

By Meredith Goad mgoad@pressherald.com
Staff Writer

(Continued from page 1)

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If Tom Brady weren't playing, he'd like to be eating these.

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Giants quarterback Eli Manning's favorite food is fried chicken.

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NFL LEGENDS' FAVORITE SUPER BOWL PARTY EATS

Parade magazine recently polled several former NFL greats and asked them to share their favorite Super Bowl party recipes:

BRETT FAVRE'S FAMILY JAMBALAYA

This jambalaya is a Favre family favorite recipe, filled with shrimp, chicken, sausage, ham and rice simmered in a Creole tomato sauce. You'll find this very dish served in Brett Favre's Steakhouse, in Green Bay, Wisc.

Servings: 8 to 10

VEGETABLES:

3 ribs celery, diced

¼ cup chopped green onions

1 green pepper, diced

½ yellow pepper, diced

½ red pepper, diced

1 yellow onion, diced

2 tablespoons olive oil for sauteing

MEATS:

½ lb. diced cooked ham

1 lb. andouille sausage, sliced

1 lb. sliced chicken breast

¾ lb. diced shrimp

SEASONINGS:

¼ cup olive oil

¼ cup bay leaf, crumbled

Pinch of salt

Pinch of cayenne pepper

1 teaspoon lemon pepper

1 teaspoon Cajun seasoning

1 teaspoon oregano

1 teaspoon black pepper

1 teaspoon thyme

1 teaspoon basil

¼ cup sugar

1 (10-oz.) can diced tomatoes

1 clove garlic, chopped

3 cups marinara sauce (store-bought or homemade is fine)

3 oz. chicken base (dissolved in 4 cups near boiling water)

RICE:

8 cups cooked white rice

1. In a large stock pot over medium-high heat, saut?ll vegetables in olive oil until tender.

2.  Add meats and shrimp to the pot and cook until the chicken is done.

3.  Add all seasonings, marinara and dissolved chicken base to the pot; stir well to combine. Simmer for 1 hour over low heat.

4. Stir in rice and serve.

STEVE YOUNG'S BEAN DIP 

This is Steve Young's absolute favorite Super Bowl party dip. He suggests serving it with lime tortilla chips.

Servings: 8 to 12

2 (11-oz.) cans Green Giant Mexicorn (whole kernel corn with red and green peppers)

2 (15.5-oz.) cans black beans, rinsed and drained

2 (15.5-oz.) cans kidney beans, rinsed and drained

1 small bunch green onions, chopped (green parts only)

1 cup red wine vinegar (if desired, add up to ½ cup more to taste)

¾ cup olive oil

Salt and pepper to taste

6 tomatoes, diced

2 avocados, diced

1. Mix corn, black beans, kidney beans, and chopped scallions together in a large bowl.

2. Add olive oil and red wine vinegar; stir in gently. Marinate in fridge for at least 4 hours. Note from Steve: The longer you marinate it, the better!

3. When ready to serve, add salt and pepper to taste. Top with freshly diced tomatoes and avocados.

4. Serve with lime tortilla chips.

ROGER STAUBACH'S FAMILY CHILI

When Parade asked Staubach for his favorite game day dish, he told us his wife's hearty Texas-style chili recipe is the best. Its no-fuss prep and short ingredient list makes it a sure win on any Super Bowl party menu.

Servings: 4 to 6

1 lb. ground beef

½ onion chopped

½ green pepper chopped

1¼ cups ketchup

½ cup plus 2 tablespoons water

2 tablespoons chili powder

1 (15-oz.) can ranch style beans (if unable to find ranch style beans, use 1 (15-oz.) can kidney beans)

Salt and pepper to taste

1. In a large oiled saucepan over medium heat, brown ground beef.

2. Add onion and pepper; cook until onion is translucent and pepper is softened. Drain off fat.

3. Add ketchup, water, chili powder, beans, and salt and pepper to taste. Stir well to combine; simmer for an hour, stirring occasionally.

4. Spoon into bowls; top with grated cheddar if desired.

Get more all-star recipes from NFL legends, including Dan Marino's pasta bolognese and Barry Sander's chocolate cookies, at parade.com/superbowl.

– Courtesy of Parade

TOM TO JOE: NO, THANKS

MORE THAN HALF of Americans will drink a cup of coffee the morning after the Super Bowl, perhaps to help them deal with their guacamole hangovers. But not New England Patriots quarterback Tom Brady. Brady told GQ magazine that he's never had a cup of coffee in his life. It seems he doesn't like the smell of it, so he doesn't want to drink it.

HOLY GUACAMOLE!

AMERICANS WILL EAT 71.4 million pounds of avocados during Super Bowl parties this year, according to the Hass Avocado Board. That's enough to cover Indianapolis' Lucas Oil Stadium end zone to end zone in more than 27.5 feet of avocados.

JUST SO YOU KNOW

A 5-OUNCE SERVING of Doritos contains 700 calories, the same amount that's in 175 baby carrots or 700 celery sticks. You would have to run 123 football fields to burn off those chips.

CALORIE STAMPEDE

SUPER BOWL SUNDAY

is the second largest day of food consumption behind Thanksgiving. The average football fan will take in 1,200 to 3,000 calories while watching the game.

The Giants are easy. Go with a traditional Manhattan or New York whiskey cocktail, or try the Bronx, a variation on a martini that was created at the Waldorf Astoria and includes orange juice. Of course, there's always the Long Island Iced Tea, but I wouldn't recommend serving that unless it's OK to have your party guests sleep over on your couch.

CHEESE

If you want to stick close to the Patriots' home turf, Great Hill Blue on the shores of Buzzard's Bay, 50 miles south of Boston, produces great blue cheese that is locally available and could be included on a cheese platter at your Super Bowl party.

If you'd prefer to widen your horizons, pick up some Bleu Velvet made by Hahn's End in Phippsburg, along with some herbed curd and applewood-smoked mozarella from Smiling Hill Farm's Silvery Moon Creamery. One of my new favorites? The horseradish cheddar produced by Cabot in Vermont.

Finding a good New York cheese locally might be a bit tougher, but Shannon Tallman, specialty local cheese buyer at Whole Foods Market, says her store is carrying a New York cheese that's perfect for the Super Bowl. Yancy's Fancy out of Corfu, N.Y., makes a Buffalo Wing Cheddar that can be eaten as is or in a "killer" dip that the store makes in-house.

DESSERTS

Boston cream pie. Duh. If you want to make it yourself, download the original recipe from the Parker House Hotel in Boston here: bit.ly/yJnT8l

Is there anything better than New York-style cheesecake? No, I didn't think so. Unless it's Boston cream pie. 

Staff Writer Meredith Goad can be contacted at 791-6332 or at: mgoad@pressherald.com

 

If Tom Brady were partying, not playing, he'd be eating these

New England Patriots quarterback Tom Brady loves onion rings. This Super Bowl-ready recipe is courtesy of Maine cookbook author Kate Krukowski Gooding.

BEER BATTERED ONION RINGS

1 cup Summer Ale, flat

1 cup flour

¼ teaspoon salt

¼ teaspoon celery salt

1/8 teaspoon black pepper

½ teaspoon sugar

1 large sweet onion, sliced in ½ rings and separated 

Preheat vegetable oil in large fryer. Combine all dry ingredients except onion in a bowl. Whisk in beer just before you are ready to deep-fry onion rings. Dip onion rings in batter, shake excess batter off, and deep-fry until golden.

Cookies might coax a grin out of Belichick

Patriots coach Bill Belichick says he will eat anything that's salty. Why just throw the nuts and chips into a bowl when you can turn them into a sweet-salty confection with these out-of-the-box cookies? These two recipes are courtesy of Krystina Castella, author of "Crazy About Cookies" (Sterling, $17.95).

BEER AND MIXED-NUT COOKIES

Is there such a thing as a manly cookie? Probably not, although these cookies made with beer and candied nuts are a far cry from dainty tea-party cookies. These are perfect to make for your fantasy football, Super Bowl, World Series or NBA finals party. And yes, we ladies will like them too.

Makes 30 cookies.

SUGARED NUTS:

1¼ cups granulated sugar

¾ cup water

3 cups salted mixed nuts

2 teaspoons vanilla extract

BEER COOKIES:

2 cups all-purpose flour

½ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

½ cup (1 stick) butter, softened

½ cup brown sugar

1¼ cups dark beer

Butter three cookie sheets. Make the sugared nuts: Combine the granulated sugar and the water in a saucepan over medium heat, stirring until sugar is dissolved. Add the nuts and vanilla and cook, stirring occasionally, until the water is evaporated.

Spread the nuts on one of the cookie sheets and let sit until hardened. Preheat the oven to 350 degrees.

(Continued on page 3)

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