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Superbowl Menu




BEST GAME-DAY SANGRIA 

Yield: Makes 1 gallon 

 

2 bottles Rioja 

1 bottle prosecco 

1 cup Cointreau 

1 cup orange juice 

2 cups seltzer 

2 cups simple syrup** 

2 oranges, sliced 

4 limes cut into 8 wedges, each 

1 lemon, sliced 

 

Combine all ingredients in a pitcher and refrigerate at least 2 hours. Serve cold over ice. 

  

** SIMPLE SYRUP 

2 cups sugar 

2 cups water 

 

Combine the sugar and water in a saucepan and bring to a boil. Boil for 1 minute. Remove from heat and cool. Refrigerate until ready to use. 

 

SPINACH DIP 

Serves 4-6

 

6 ounces baby spinach, chopped 

6 tablespoons (3 ounces) cream cheese 

3 ounces white cheddar, grated 

3 ounces parmesan, grated 

1/2 cup mayo 

1/2 cup sour cream 

2 cloves garlic, minced 

3 scallions, finely chopped 

Juice of 1 lemon 

1 baguette, sliced and toasted

 

Preheat oven to 350°F. 

 

Combine all ingredients by hand or in a food processor.  Place in a baking dish and bake for about 15-20 minutes or until hot and bubbly.  Serve immediately with toasted bread.

 

CHIPOTLE HUMMUS 

Serves 4-6

 

1 – 16 ounce can chickpeas, drained and rinsed 

2 tablespoons tahini 

½ chipotle pepper 

2 tablespoons lime juice 

1 – 2 garlic cloves 

2 tablespoons olive extra virgin olive oil

salt and pepper to taste 

¼ cup finely chopped cilantro for garnish

Pita chips 

 

Place chickpeas, tahini, chipotle pepper, lime juice and garlic in the bowl of a food processor and process until smooth. Drizzle in olive oil and add salt and pepper to taste. Place in a serving bowl and sprinkle with cilantro. Serve with pita chips.


ROASTED GARLIC DIP 

 Serves 4-6


8 ounces Neufchatel cheese 

½ cup mayonnaise  

½ cup sour cream 

¼ - ½ cup roasted garlic*

2 teaspoons lemon juice 

¼ cup finely chopped chives 

Toasted bread


Place cheese, mayonnaise, sour cream, roasted garlic, and lemon juice in a food processor and puree until smooth.  Remove from food processor and stir in chives.

Serve with toasted bread.


*How to Roast Garlic

Preheat the oven to 400°F. 

Trim the bottom (the root end) of the garlic off, about ¼ inch to expose each clove. 

Place the garlic in a large enough piece of foil to encase it completely. Drizzle the with olive oil. Wrap the foil around the garlic and place it on a baking sheet. Roast in the oven for about 40 minutes or until the garlic is soft and golden. Remove from the oven and cool before handling.


CHIMAY AND GRUYERE FONDUE 

Serves 6. 

Anytime you are making fondue and it is too thick, stir in a little more liquid, such as milk, beer, or chicken stock. If it is too thin, add more cheese until you reach the desired consistency. 

 

8 ounces Emmenthal cheese, grated 

8 ounces Gruyère cheese, grated 

1 tablespoon cornstarch 

1 cup Chimay 

4 to 6 cloves roasted garlic, smashed 

1 baguette, cut into large cubes and toasted 

 

 

  1. In a medium bowl, toss together Emmenthal, Gruyère, and cornstarch. Set aside. 

 

  1. Add Chimay to a medium saucepan and heat over medium until hot. Stir in cheese mixture by handfuls. Continue to cook over low heat until melted. Stir in roasted garlic. Season with salt and pepper. Serve with toasted bread. 

 

SAUSAGE-STUFFED MUSHROOMS 

 About 30 mushrooms 

 

1½ pounds mushrooms (with caps and stems) 

3 tablespoons olive oil 

1 cup finely chopped yellow onion 

½ pound sausage, out of the casing and crumbled 

2 teaspoons fresh thyme, crumbled 

¾ cup breadcrumbs 

¾ cup crumbled Gorgonzola 

 

Preheat oven to 400. 

 

  1. Remove the stems from the mushrooms and set aside. Brush the mushroom caps with a damp cloth, season with salt and pepper and set aside. Finely chop the mushroom stems and set aside. 

 

  1. Heat the oil in a medium sauté pan; add the onions and cook until soft and translucent, about 5 minutes; add the sausage and cook until lightly browned, about 5 minutes. Add the chopped mushrooms and continue cooking for another 5 minutes. Remove from heat and add the thyme, breadcrumbs, and gorgonzola. 

 

  1. Using a small spoon, fill the cavity of the mushroom's cap with the stuffing. Place on an oven-proof wire rack on a sheet tray and cook for about 15 minutes or until slightly softened. Remove from oven and serve. 


DEVILED EGGS 

 48 eggs  

 

 24 large hard-boiled eggs, peeled, halved lengthwise 

½ cup mayonnaise 

⅓ cup sour cream 

¼ cup chopped fresh chives 

1 tablespoon Dijon mustard 

1 tablespoon lemon juice 

½ cup capers 

1 teaspoon salt 

1 teaspoon ground black pepper 

Chopped Chives for garnish, optional 

  

Scoop the yolks from the egg halves into a large bowl. Add the remaining ingredients to the yolks. Mash with a fork until smooth. Arrange egg-white halves on a large platter. Spoon or pipe filling into each egg half.  Garnish with chives if using. 

Hard boiled eggs

Place fresh eggs in a single layer in a saucepan and cover with water by about 1 inch. Bring to a boil, cover, then immediately remove from the heat. Let the eggs stand for 12 minutes, then drain off the hot water and cover with cold water. Peel when ready to use.  Eggs can be hard boiled and kept in their shell in the refrigerator up to one week. 


SHREDDED FLANK STEAK QUESADILLAS WITH PEPPER JACK CHEESE AND BLACK BEANS 

Makes 8 large quesadillas 

 

Flank steak filling (see recipe below) 

Black bean puree (see recipe below) 

1 cup grated pepper jack cheese 

16 (8-inch) flour tortillas 

Oil for brushing tortillas 

 

 Preheat oven to 375°F. 

 To assemble: 

  1. Brush 8 tortillas lightly with oil. Place tortillas, oil side down, on baking sheet. Spread 2 tablespoons black bean puree on each tortilla. Sprinkle with 1 tablespoon cheese and about ¼ cup of shredded beef, then another tablespoon of cheese. Top with another tortilla and brush with oil. 

 

  1. Bake in the oven until lightly golden. Remove from oven; allow to cool about 5 minutes. Cut into 6 or 8 pieces. Serve immediately. 

 For poaching flank steak: 

1 pound flank steak  

1 onion, peeled and cut in quarters 

1 garlic clove, peeled 

1 cinnamon stick 

1 teaspoon salt 

 

  1. In a large saucepan combine the beef, onion, garlic, cinnamon stick, salt, and water to cover; bring the water to a boil, and simmer the mixture, covered partially, for about 1 hour, or until the beef is tender. Let the beef cool in the broth.  

 

  1. Remove from broth and shred the beef using two forks. Set aside. 

 

For Filling: 

2 tablespoons oil 

1 yellow onion, finely chopped 

2 cloves garlic, minced 

1 cup canned crushed tomatoes 

2 teaspoons chopped cilantro 

 

  1. Heat the oil in a large sauté pan. Add in the onion and cook over medium heat until soft, add in the garlic and tomatoes and continue cooking 10 to 15 minutes to slightly reduce the tomatoes. 

 

  1. Stir in the shredded flank steak and cilantro and set aside to cool. 

 

Black Bean Puree 

1 clove garlic, minced 

1 cup canned black beans, drained and rinsed 

¼ cup chicken stock, as needed. 

 

Combine the garlic and beans in a food processor until smooth. If necessary, add chicken stock to make a smooth paste. Season with salt and pepper. 


MEATBALLS 

Makes about 25 meatballs 

 

1½ cups soft bread crumbs 

⅓ cup milk 

1 pound ground beef 

½ pound ground pork 

½ pound ground veal 

1 teaspoon salt 

½ teaspoon ground black pepper 

1 egg, beaten 

1 cup finely chopped yellow onion 

½ teaspoon ground cinnamon 

¼ teaspoon ground cloves 

¼ cup canola oil for frying meatballs 

  

  1. In a small bowl, combine the bread crumbs and milk. Allow to stand 10 minutes. 

 

  1. In another bowl, add the beef, pork, veal, salt, pepper, egg, onion, cinnamon, cloves, and soaked breadcrumb mixture. Mix well. Refrigerate for ½ hour. Remove the mixture from the refrigerator and form it into 1-inch balls. 

 

  1. In a large sauté pan, heat 2 tablespoons of oil. When hot, add a single layer of meatballs. Cook, shaking the pan back and forth until browned on all sides. Once brown, transfer the meatballs to a sheet tray. Bake in a preheated 325˚ oven for about 15 minutes. Serve with Mustard Dipping Sauce. 


SPICY CHICKEN WINGS 

Yield: Makes 15 wings 

 

½ cup soy sauce 

2 tablespoons lemon juice 

¼ cup ketchup 

¼ cup honey 

1 tablespoon cayenne pepper 

1 teaspoon salt 

1 teaspoon ground black pepper 

15 chicken wings 

  

Preheat oven to 400˚F 

 

  1. Combine the soy sauce, lemon juice, ketchup, honey, cayenne, salt, and pepper. Set aside. 

 

  1. Place the chicken wings on a foil-lined baking tray. Brush sauce on both sides of the wings and bake for about 1 hour. Remove from oven and serve with blue cheese sauce. 


BLUE CHEESE DIP 

 

½ cup buttermilk 

¼ cup mayonnaise 

1 tablespoon Worcestershire 

1 tablespoon lemon juice 

Few drops Tabasco 

6 to 8 ounces crumbled blue cheese 

½ teaspoon ground black pepper 

 

Combine all the ingredients in a bowl. Refrigerate until ready to use. 

  

MUSTARD DIPPING SAUCE 

 

1 cup sour cream or mayonnaise 

½ cup whole grain or regular Dijon 

2 tablespoons honey 

1 tablespoon lemon juice 

1 teaspoon salt 

½ teaspoon black pepper 

 

Combine all the ingredients in a bowl. Refrigerate until ready to use. 

  

LEMON GARLIC AIOLI 

 

1 cup mayonnaise 

3 garlic cloves, minced 

3 tablespoons fresh lemon juice 

1 teaspoon lemon zest 

 

Combine all the ingredients in a bowl. Season with salt and pepper. Cover and refrigerate until ready to serve. 


CHOCOLATE CUPCAKES 

Makes 16 

 

½ cup unsweetened cocoa powder 

1½ cups all purpose flour  

½ teaspoon sea salt 

1 teaspoon baking soda 

¼ teaspoon baking powder 

1 stick unsalted butter,  room temperature 

1½ cups granulated sugar 

2 large eggs, room temperature 

½ cup chocolate stout

½ cup milk 

  

Preheat oven to 350° F; line cupcake pans with paper liners. Set aside.  

 

  1. Sift the cocoa powder, cake flour, salt, baking soda, and baking powder into a bowl.  

  1. In the bowl of a standing mixer, using the paddle attachment, cream together the butter and sugar for 5 minutes until light and fluffy. Add the eggs one at a time until fully incorporated.   

  1. Combine the stout and milk.  

  1. Stir half of the dry ingredients into the butter mixture, then add the stout/ milk mixture. Then stir in the other half of the dry ingredients.   

  1. Spoon/scoop batter into cupcake pans, filling about two-thirds full. Bake 20 to 22 minutes or until a skewer comes out clean.  

  2. Remove from the oven and allow to cool before icing. 

 

Ganache: 

10 ounces semisweet chocolate, coarsely chopped 

½ cup chocolate stout

1½ sticks (6 ounces) unsalted butter, cut into ½ inch pieces 

 

  1. Combine the chocolate and cream in a heatproof bowl. Set over a double boiler and occasionally stir until melted.  

  1. Whisk in butter and stir until completely melted and smooth. Cool mixture, occasionally whisking, until spreadable/pipeable. 

 

To assemble: Using a small off-set spatula. spread chocolate ganache on cupcakes or use a pastry bag with a star tip and pipe on the top of the cupcake.


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