Projo Football Food & Spirits

Gail Ciampa: February 2008 Archives

Today is the day we football fans have so patiently waited for. Not that this season's journey hasn't been great fun. Watching the Patriots and every team trying to knock them off has made this one special season.
Don't forget to put out nuts for your Super Bowl party. They have protein and everyone loves them.

Here are some recipes provided by the Crock-Pot brand for the Super Bowl. It doesn't start until 6:30 so there's plenty of time to slow cook.

Crock-Pot Six Pepper Chili

3 pounds hamburger
1 12-ounce can beef broth
1 teaspoon oregano
3 teaspoons chili powder
1 teaspoon cumin
5 cloves garlic
2 12-ounce cans pinto beans, drained and rinsed
2 12-ounce cans of red kidney beans, drained and rinsed
5 dashes hot sauce
2 28-ounce cans crushed Italian tomatoes
1 12-ounce can of tomato paste
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 red pepper, seeded and diced
1 green pepper, seeded and diced
2 Serrano chili peppers, minced
1 long red pepper, diced

In a large skillet, brown meat.
Add meat and other ingredients to slow cooker stoneware.
Cover and cook on Low for 6-8 hours or on High for 5-7 hours, stirring occasionally.
Mix well before serving.
Serves 6-8

Crock-Pot Baby Back Ribs
For a large Crock-Pot slow cooker, double the recipe.

1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon brown sugar
2 teaspoons ground coriander
¼ teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon ground black pepper
2-3 pounds beef or pork short ribs
1/3 cup bourbon
¼ cup brown sugar, packed
¼ cup chili sauce

In a small bowl, combine the cumin, chili powder, sugar, coriander, cinnamon, salt, and pepper. Stir to thoroughly combine and rub all over the ribs.
Place the ribs into the slow cooker stoneware. In a small bowl, stir together the bourbon, sugar, and chili sauce and pour all over the ribs.
Cover and cook on High for 3 hours or on Low for 6-7 hours. Occasionally brush sauce in crock onto the ribs.
Serves 6-8

The Hass Avocado Board has created two guacamole recipes that represent the Patriots and the Giants.

New England's recipe features lobster.

The New York recipe is traditional. Serve the dip with blue corn tortilla chips and the dish will represent the team’s colors.

New England Halftime Guacamole
4 ripe, fresh avocados, peeled and pitted
1 tsp. salt
2 Tbsp. lemon juice
2 tsp. chopped garlic
1/2 lb. cooked lobster meat, chopped
1 medium shallot, minced

In a medium bowl, coarsely mash avocados and combine with salt, lemon juice and garlic.
Fold in lobster meat and shallot.
Serve with tortilla chips or toasted crostinis.
Serves: 8
Prep Time: 15 minutes

New York Kickoff Guacamole
4 ripe, fresh avocados, peeled and pitted
1 tsp. salt
2 Tbsp. fresh lemon juice
2 tsp. chopped garlic
1/2 cup minced white onion
1 medium tomato, chopped
Blue corn tortilla chips

In a medium bowl, coarsely mash avocados and combine with salt and lime juice.
Mix in garlic, white onion and tomato.
Serve with blue corn tortilla chips.
Serves: 8
Prep Time: 15 minutes

Note: Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Every Day with Rachael Ray suggests this cocktail for Mardi Gras but let's think about it for Super Bowl Sunday.

HURRICANE COCKTAILS
½ cup sugar

Ice cubes

2 cups rum

2 cups passion fruit juice

2 cups orange juice

2 cups pineapple juice

½ cup orange liqueur, such as Grand Marnier

Juice of 4 limes (about ½ cup)

Bitters, such as Angostura

8 fresh pineapple wedges

In a small saucepan, heat ½ cup water and sugar over medium heat and stir until dissolved. Let the simple syrup cool.
Fill a pitcher with ice cubes. Add the rum, passion fruit juice, orange juice, pineapple juice, orange liqueur, lime juice and simple syrup and stir until chilled. Strain the cocktail into glasses, top each with a dash of bitters and garnish with a pineapple wedge.

Makes 8 drinks.

Chef Howard Snitzer of Christie's restaurant in Newport just sent along this recipe for chowder with a twist. It has maple pepper bacon.

Christie's Clam Chowder
4 ounces butter
4 ounces flour
8 ounces celery, 1/4 inch dice
8 ounces fennel, 1/4 inch dice
8 ounces white onion, 1/4 inch dice
8 ounces maple pepper bacon, diced
1 pound potatoes, peeled and diced
1 pound chopped clams
1 1/2 quarts clam juice
1 1/2 quarts 2 percent milk

Sweat vegetables and bacon in butter until onions are tender, but not browned. Add flour and mix well. Cook for five minutes.
Add milk slowly while stirring. Add clams and potatoes last. Bring back to almost a simmer. Adjust salt and black pepper.
(makes 1 gallon of soup)

Serve with Soup Nuts:
1 pound water
1 pound butter
1 pound bread flour
1 teaspoon salt
8 eggs

Bring water and butter to a boil. Add flour and salt all at once.
Turn off heat and mix until the dough comes away from the side of the pan.
Transfer to mixer. Add eggs one at a time. Pipe out ¼” round on lined sheet pan.
Bake at 425 degrees until crisp, golden brown and delicious.