The Super Bowl is consistently the most watched sporting event in the world!! The outstanding advertisements, the championship game between the top professional football teams in the country and the spectacular half time show are talked about and anticipated, as much as the food that will be served at the numerous nationwide parties.
Entire websites, magazine articles and newspaper food sections are dedicated to throwing the very best Super Bowl party with the most fabulous football fare.
SHRIMP ON SUGARCANE
4 garlic cloves, coarsely chopped
3 tablespoons sugar
2 shallots, coarsely chopped
1/4 cup fish sauce
3 tablespoons fresh lime juice
1 teaspoon freshly ground pepper
2 tablespoons lemongrass paste
1/4 cup vegetable oil, plus more for brushing
24 jumbo shrimp, shelled and deveined
12 sugarcane swizzle sticks
3 tablespoons chopped peanuts
3 tablespoons coarsely chopped cilantro
In a food processor, combine the garlic, sugar, shallots, fish sauce, lime juice and pepper. Add the lemongrass and the 1/4 cup vegetable oil, process to a puree. Arrange the shrimp in a large, shallow glass dish in a single layer and pour the marinade on top, turn the shrimp to coat thoroughly. Cover and refrigerate for 2 hours.
Light a grill (or the broiler on in the oven). Cut each sugarcane stick in half on a sharp diagonal so each piece has a sharp point. Scrape off most of the marinade. Working with the shrimps natural curl, use a small sharp knife to make 2 slits – one near the tail and one near the head. Thread a sugarcane stick through the slits, the shrimp should lie flat. Repeat with remaining shrimp.
Grill the shrimp over a hot fire (or under the broiler), brushing them once or twice with oil, until lightly charred and just cooked through, about 3 minutes per side. Transfer the shrimp to a platter and sprinkle the peanuts and cilantro on top.
Enjoy!
Recipe adapted from Food & Wine, June 2006
www.foodandwine.com/recipes
BLT BITES
1 pint small gourmet tomatoes, cut in half
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Pimento Cheese Filling
6 slices bacon, cooked and cut into 1-inch pieces
arugula leaves
Using a small knife, carefully cut out centers from both halves of each tomato, discard centers. Sprinkle inside of each tomato half with salt and pepper. Pipe about 1 teaspoon of Pimento Cheese Filling into each tomato half, top with 1 piece of bacon and 1 arugula leaf.
PIMENTO CHEESE FILLING
2 (8-ounce) packages extra-sharp cheddar cheese, shredded and divided
4 ounces cream cheese, softened
1/4 cup mayonnaise
1 (12-ounce) jar roasted red peppers, drained and chopped
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground red pepper
1/2 teaspoon Tabasco sauce
1/2 teaspoon Worcestershire sauce
In the work bowl of a food processor, combine half of the shredded cheddar, cream cheese and mayonnaise, process until combined. Add peppers, and process until combined. Add sugar, salt, black pepper, red pepper, Tabasco and Worcestershire sauce, processing until smooth. Stir in remaining cheddar cheese.
Enjoy!
Recipe adapted from Entertain, Decorate Celebrate Magazine
www.celebratemag.com/
CREAMY WILD MUSHROOM AND GOAT CHEESE CUPS
2 tablespoons olive oil
1/2 cup chopped shallots
2 tablespoons fresh sage
salt and freshly ground black pepper
1 pound mixed mushrooms (such as shiitake, cremini and oyster), chopped
1 1/2 tablespoons minced garlic
1/3 cup sherry
1 teaspoon soy sauce
3 tablespoons sour cream
3 tablespoons half-and-half
1/4 cup goat cheese
2 (2.1 ounce) packages mini phyllo shells
2 tablespoons chopped fresh chives
Heat a large skillet over medium-high heat. Add oil to pan, swirl to coat. Add shallots, and sauté 1 minute. Add sage, salt and pepper to taste, and mushrooms, sauté 4 minutes. Add garlic, and sauté until mushrooms are lightly browned and liquid almost evaporates (about 5 minutes). Stir in sherry and soy sauce, cook for 30 seconds or until liquid almost evaporates. Place mushroom mixture in a medium bowl. Season with salt and pepper, stir in sour cream, half-and-half, and goat cheese. Spoon about 2 teaspoons mushroom mixture into each phyllo shell. Garnish with fresh chives.
Enjoy!
Recipe adapted from Cooking Light, December 2012
www.cookinglight.com/
HOT ARTICHOKE DIP
Heat oven to 400F. Place 2 garlic cloves, a 14 ounce can of artichoke hearts, drained and coarsely chopped, and 2 chopped green onions in a food processor, process until chopped. Add 1/3 cup grated parmesan, 1/3 cup mayonnaise, 1/4 cup cream cheese, zest from 1 lemon, 1 tablespoon fresh lemon juice, and 1/4 teaspoon crushed red pepper, process until almost smooth. Spoon mixture into a dish coated with cooking spray. Bake for 15 minutes.
Enjoy!
Recipe adapted from Cooking Light, January/February 2013
www.cookinglight.com/
