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 2)

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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.

Make the beer cookies: Combine the flour, baking soda, cinnamon and cloves in a bowl; set aside.

Beat the butter and brown sugar until blended. Stir in the flour mixture, alternating with the beer, stirring until smooth. Stir in the sugared nuts.

Drop 1 tablespoon mounds of dough on the cookie sheets 2 inches apart. Bake for 10 to 12 minutes, until lightly browned. Cool completely on racks.

VARIATIONS:

Root Beer Cookies: Omit the sugared nuts. In the cookie dough, replace the beer with root beer. Add ½ cup chopped root beer candy to the dough after the wet and dry ingredients are combined.

Cashew Beer Cookies: Replace the mixed nuts with cashews.

POTATO CHIP COOKIES

TV and game parties are a time to indulge friends in the ultimate junk-food snack: Cookies packed with potato chips. Sound a bit strange? They are, but the saltiness of the chips complements the sweet, buttery cookies in a way that is completely addictive.

Makes 36 cookies.

1 cup (2 sticks) butter, softened

½ cup sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

2 cups coarsely crushed potato chips

Preheat the oven to 325 degrees. Line two cookie sheets with parchment paper. Beat the butter and sugar until fluffy. Beat in the vanilla, flour and 1 cup of the potato chips; mix well.

Shape the dough into 1-inch balls, and roll them in the remaining chips. Place on the cookie sheets 2½ inches apart, and press a bit to flatten.

Bake for 12 to 15 minutes, until lightly browned. Let cool on the pans for 5 minutes. Transfer to a rack to cool further.

 

VARIATIONS:

Chocolate Pretzel Cookies: Replace the potato chips with crushed pretzels and add ¾ cup chocolate chips to the dough after the wet and dry ingredients are combined.

Peanut Butter Cheesy Cracker Cookies: Replace the potato chips with crushed cheese crackers. Add ¾ cup peanut butter chips to the dough after the wet and dry ingredients are combined.

Spicy Tortilla Chip Cookies: Replace the potato chips with spicy tortilla chips and add 1/8 teaspoon chopped jalapeno peppers to the dough after the wet and dry ingredients are combined.

Should Giants stumble and need to serve 'crow'

This recipe incorporates the ranch flavoring so often found in game-day snacks. It's the creation of Chris Gordon, chef at Sea Dog Brewing Company. He suggests that you serve it with a side of cole slaw and (of course) some Sea Dog beer.

CHEF CHRIS GORDON'S FRIED CROW

("It's really chicken, but here's hoping Eli Manning likes to eat crow!" says Gordon.)

1 fryer chicken cut into 10 pieces

2 cups flour

1 package ranch seasoning

4 cups potato flakes

4 eggs

½ cup heavy cream

Salt and pepper

3 to 4 cups lard or vegetable oil

Heavy skillet with 4- to 6-inch sides (so oil will not spatter)

Pre-heat oven to 325 degrees. Cut one frying chicken into eight pieces, then cut the breasts in half to give you 10 pieces. Wash chicken in cold water, pat dry, and season chicken with salt and pepper. Set aside for 10 minutes.

Mix flour and ranch seasoning together. Beat eggs and heavy cream together. Dredge chicken in flour mix and egg wash, then pat potato flakes over chicken.

Bring lard or oil to 325 degrees, and fry on all sides until golden brown, three to four pieces at a time so the oil temperature will stay hot. (Go slow – this is hot oil.)

Transfer brown chicken pieces to a sheet pan and bake for 20 to 30 minutes until done.

(Continued on page 4)

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