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 3)

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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.

Fried chicken fit for quarterbacking royalty

Giants quarterback Eli Manning's favorite food is fried chicken – a nice alternative to chicken wings on Super Bowl Sunday, especially if you use tenderloins.

This recipe comes from Brooke Philbrick, executive chef at Aurora Provisions Cafe. The chicken is drenched in buttermilk and coated with seasoned corn flakes and bread crumbs. Philbrick says this recipe works best with chicken legs and thighs, but could easily be used with boneless chicken breasts or tenderloins.

'NOT YOUR GRANDMA'S FRIED CHICKEN'

Makes about 12 pieces.

2 cups buttermilk

4 large eggs

Kosher salt and freshly ground black pepper

3 cups crushed-up cornflakes

1 cup plain bread crumbs

1 cup all-purpose flour

1 tablespoon smoked paprika

1 teaspoon cayenne pepper

1 tablespoon kosher or sea salt

1 teaspoon black pepper

2 cups flour for dredging

Prepare your chicken by rinsing briefly under cold water, and pat dry. Season chicken pieces with salt and pepper, and set aside just for a second. Whisk together the buttermilk, eggs, salt and pepper in a medium bowl. Mix all dry ingredients in a medium bowl until thoroughly combined.

Place your chicken into flour and shake off any loose flour. Dip the chicken into the buttermilk briefly, coating evenly and leaving no dry spots. Place the chicken in corn flake mixture and toss with hands to cover all areas of the chicken. Do this to all pieces, and set on a sheet tray before frying.

Preheat oven to 350 degrees. Fill a large cast-iron skillet halfway with oil and heat to 350 degrees. Carefully place chicken into pan without over-crowding (about three to four pieces at a time). Cook about 2 minutes and turn and cook another 2 minutes on the other side.

When all pieces are evenly golden brown, return to baking sheet and finish cooking in oven until you reach an internal temperature of 155 to 160 degrees.

 

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