Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

teapot

Super Bowl 2014 -- Feast mode!

Recommended Posts

teapot   

So excited that our Seattle Seahawks are in the Super Bowl this year! What are people making? Any Seahawk fans planning a Seattle-inspired menu? One that doesn't involve any last minute cooking?

I'm making sourdough bread and bacon/onion jam to go with someone's beef tenderloin. To bring in some Seattle touches, we'll have smoked salmon, a Northwest berry cobbler. And as a nod to Seahawk colors: blue corn chips and guacamole.

There'll be IPAs of course (Seattle's a very hopped up city)but I'm also trying to come up with a clever cocktail - or hawktail (I've thought of making blue rock candy to use as a sugar rim on a sage margarita).

  • Like 1

Share this post


Link to post
Share on other sites
Beebs   

Woot! We're hosting a small gathering this year, half a dozen people, only cuz the Seahawks are in.

I think I'm going to make a chili as the main dish and throw some coffee in there. Maybe gyoza or teriyaki wings. Smoked salmon or shrimp cocktail. I still need a veg salad - probably Caesar salad.

For drinks, Northwest-style pale ale (it'll be local B.C. micro, though) and I dunno...margarita with blue curacao??? Starbucks coffee with dessert?

  • Like 1

Share this post


Link to post
Share on other sites
Tri2Cook   

Are you gonna make Seachicken wings? :raz:


Seriously though, I don't have a dog in this years fight but it's football so I'll be watching. Haven't decided on the food yet. I tend to keep my football food to beer and stuff that can sit around on plates to be eaten as desired but I'm trying to convince myself to do a little more this time.



It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Share this post


Link to post
Share on other sites

I am not doing anything for the super bowl or probably even watching it but, I have been having an urge to make Taquitos lately. This would be a good super bowl dish.


“I saw that my life was a vast glowing empty page and I could do anything I wanted" JK

Share this post


Link to post
Share on other sites
kayb   

Broncos fan as well, because I am a Tennessean and Peyton Manning is Da Man. Munchy stuff at my house for three or four of us. Beer candied bacon. Fingerling potatoes topped with cream cheese and caviar. A big loaf of rye bread with pastrami and cheese baked inside it, and maybe some red cabbage on the side. Something sweet, yet to be determined.

Nobody gives a rat about the ballgame but me, but they'll all eat the goodies.

  • Like 3

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Share this post


Link to post
Share on other sites
Shelby   

So Broncos fans, I'm trying to think of any food that Denver is known for ... rocky mountain oysters?

Hmmmm…..good question! Here I was just trying to think of some blue and orange foods I could make :) First thing that comes to mind is a Denver omelette. Oh and Fat Tire beer is brewed there, I believe. I'll keep thinking. OH and I'll ask mom, she still lives in Colorado.

Share this post


Link to post
Share on other sites
Beebs   

So Broncos fans, I'm trying to think of any food that Denver is known for ... rocky mountain oysters?

Hmmmm…..good question! Here I was just trying to think of some blue and orange foods I could make :) First thing that comes to mind is a Denver omelette. Oh and Fat Tire beer is brewed there, I believe. I'll keep thinking. OH and I'll ask mom, she still lives in Colorado.

Spanish tortilla-style Denver omelette, maybe? Put it on slices of baguette?

  • Like 1

Share this post


Link to post
Share on other sites
stckciv   

You could always make a Pueblo Slopper, that's close enough to Denver. I was thinking of making some Slopper sliders.

Double fry chicken wings, lil smokies are one the menu as well.

  • Like 2

Share this post


Link to post
Share on other sites
judiu   

"Rocky Mountains High" brownies? Red River chili? John Denver milk punch? Colorado basically means "red", so make of that what you will! %)

  • Like 2

"Commit random acts of senseless kindness"

Share this post


Link to post
Share on other sites

No plans for a party at my house. BUT planning to make something for GREAT nextdoor neighbor who ALWAYS rescues me when we get snow! He NICELY yells at me to go back inside when I come out with snow shovel & flat out refuses any monetary payment... even for his boys who he puts to work! Have made pepperoni bread in past... a HIT! Made a riff on that with "taco" bread. Maybe a big fat muffaletta sandwich... for the sports fans!?!

  • Like 2

Share this post


Link to post
Share on other sites
Tri2Cook   

Maybe a big fat muffaletta sandwich... for the sports fans!?!

That's something I haven't had in a long time... might have to think about doing that myself.

  • Like 1

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Share this post


Link to post
Share on other sites
teapot   

Have made pepperoni bread in past... a HIT! Made a riff on that with "taco" bread. Maybe a big fat muffaletta sandwich... for the sports fans!?!

I'm making bacon levain from "Flour, Water, Yeast, Salt".

  • Like 1

Share this post


Link to post
Share on other sites
Shelby   

No plans for a party at my house. BUT planning to make something for GREAT nextdoor neighbor who ALWAYS rescues me when we get snow! He NICELY yells at me to go back inside when I come out with snow shovel & flat out refuses any monetary payment... even for his boys who he puts to work! Have made pepperoni bread in past... a HIT! Made a riff on that with "taco" bread. Maybe a big fat muffaletta sandwich... for the sports fans!?!

I think a muffaletta sounds like the perfect thing!!!! I wish you were my neighbor :)

  • Like 2

Share this post


Link to post
Share on other sites

You could always make a Pueblo Slopper, that's close enough to Denver. I was thinking of making some Slopper sliders.

Double fry chicken wings, lil smokies are one the menu as well.

Thanks for the slopper reminder stckciv, best thing to eat in Colorado, pity anyone who hasn't had the pleasure.

Pueblo's two hours away so I don't get down to Gray's Tavern often, and my attempts at replicating the chili have never come close.

But, Kenji has done his Kenji thing with it, so I'm going to give it another try for the stuporbowl. Here's the link for anyone else so inclined:

http://aht.seriouseats.com/archives/2011/02/the-burger-lab-the-pueblo-slopper-and-how-to-make-pueblo-green-chili-colorado.html

  • Like 1

Share this post


Link to post
Share on other sites

I picked up a bag of Rancho Gordo Yellow Eyed beans.recently. Time to do something wth them. Will work it into the game day menu. The bean soup with torn bread recipe I found online looks like a good starting place.

Share this post


Link to post
Share on other sites
dcarch   

You see this everywhere if you Google, "Americans to Eat 1.25 Billion Chicken Wings for Super Bowl XLVIII"

So that works out to be 337 wings per person, new borne babies included? May be my abacus needs new batteries.

dcarch

Share this post


Link to post
Share on other sites

  • Similar Content

    • By liuzhou
      One of my local supermarkets recently installed a sesame seed pressing facility and is now producing sesame oil and sesame paste. Their equipment toasts and extracts the oil and the residue is turned into the paste. Of course, I bought some of each.
       
      I have only used the oil so far. It tastes and smells more intensely than any I have bought before. The aroma also seems to last longer in a dish.
       

       
      These are the white seed versions. They also do black seed oil and paste which I haven't bought yet.
       
      Neither has any brand label - only a bar code on the back so that the check-out staff can deal with it.
       
      I am sorely tempted to try this recipe from Carolyn Philips for celtuce with sesame oil, paste and seeds. I'll let you know how I get on with this or any other recipe. Suggestions welcome, as always.
    • By Kasia
      Today I would like to share with you a recipe for a slightly different sandwich. Instead of traditional vegetables, I recommend strawberry salsa, and rather than a slice of ham – a golden grilled slice of Halloumi cheese. Only one thing is missing – a fresh and fragrant bread roll.

      Halloumi is a Cypriot cheese made with sheep's milk or a mixture of sheep's, goat's and cow's milk. It is semihard and so flexible that it is excellent for frying and barbecuing, and it is great fresh too.

      Ingredients (for two people)
      2 fresh rolls of your choice
      2 big lettuce leaves
      4 slices of Halloumi cheese
      2 teaspoons of butter
      salsa:
      8 strawberries
      half a chili pepper
      2 tablespoons of minced peppermint leaves
      ¼ a red onion
      2 tablespoons of chopped almond without the skin
      1 teaspoon of honey
      2 tablespoons of lemon juice
      2 tablespoons of balsamic sauce

      Start by preparing the salsa. Wash the strawberries, remove the shanks and cube them. Dice the onion and chili pepper. Mix the strawberries with the onion, chili pepper, peppermint and almonds. Spice it up with honey and lemon juice. Leave in the fridge for half an hour. Grill the slices of Halloumi cheese until they are golden. Cut the fresh rolls in half and spread them with butter. Put a lettuce leaf on each half of roll, then a slice of the Halloumi cheese, one tablespoon of salsa, another slice of cheese and two tablespoons of salsa. Spice it up with balsamic sauce. Cover with the other half of the roll. Prepare the second sandwich in the same way. Serve at once while the cheese is still hot.

      Enjoy your meal!
       
       
       


    • By sartoric
      I make this a lot. Traditionally served with dosa, but great with all kinds of Indian food, even just scooped up with bread or pappads for a snack. Although it's slightly different every time, depending on the tomatoes and chillies used, plus the strength of the tamarind, it's easy, quick to make and always delicious.
       
      In a blender - half a medium red onion chopped, 7 dried red chillies broken up a bit, 2 ripe tomatoes chopped, 1 tsp of sea salt, 3 tsp tamarind paste.

       
      Whizz until purée like about 2 minutes.

       
      In a sauté pan over medium heat add 60 ml sesame oil (gingelly), when it's hot but not smoking add 1 tsp black mustard seeds.   

       
      Quickly cover the pan to prevent escape and sizzle for a minute.

       
      Add 1 tsp of urad dal (black lentils, skinned and split they are light grey).

       
      Fry until golden, another minute or so.

       
      Throw in about 20 curry leaves. These splatter so cover the pan again. 

       
      Lower the heat and add the  blender contents.

       
      Simmer, stirring frequently for about 10 minutes, until you get a runny jam consistency.
       
      Ta da !

    • By Shel_B
      Not sure if the subject line really reflects the situation and my question.
       
      Sweetie made a couple of loaves of soda bread the other day, and cut the top of the loaf in order to make a pattern something like THIS.  However, the pattern or cut mark didn't show on the finished loaf.  I don't know much more other than she said she made the cut "pretty deep."
       
      What might be the cause of the cut mark not showing on the finished loaf?  Thanks!
    • By nonkeyman
       How to Make Rye Sourdough Bread
      I don't know what it is about bread, but it is my favorite thing to make and eat. A freshly baked loaf of bread solves a world of problems. I was lucky enough to get to be one of the main bakers when I worked at the Herbfarm. We baked Epi, Baguettes, Rolls, Pretzels and so much more.
       

      Rye Sourdough Wood Oven Baked Bread
       
      My fondest memory when I worked there was our field trip to the Bread Lab(wait something this cool came out of WSU, of course!) here in Washington. They grow thousands of varieties of wheat and have some pretty cool equipment to test gluten levels, protein, genetics and so on. I nerded out so hard.
       
      What came out of that trip was this bread. Now I can't recall the exact flour we got from them, but using a basic bread and rye will do the trick. We used to get a special flour for our 100 mile menu. This was where we were limited to only serving food from 100 miles away. So finding a wheat farm that made actual hulled wheat in 100 miles was a miracle. The year before...the thing we made, was closer to hard tack.
       
      Now if you don't have a starter, I recommend starting one! It is a great investment!
       
      Rye Sourdough
      1000 g flour (60% Bread Flour, 40% Rye)
      25 g salt
       
      75 g of honey/molasses
      200 g of Rye starter 
      650 g of water, cold
      Equipment
      Baker Scale (or other gram scale)
      Bench Cutter
      Bread Razor (you could also use one of those straight razors)
       
      Start by taking the cold water, yeast and Honey and mix together and let sit for 10-15 minutes
       
      I know, some of you just freaked out, cold water? Won't that kill the yeast.
       
      Nope, the yeast just needs to re hydrate. I prefer using cold water to slow the yeast down. That way the lactobacillus in the starter has  a good amount of time to start making lactic acid, and really get to flavor town!
       
      While that is sitting, I mix the flour and the salt together(How many times I have forgotten to salt the bread).
       
      Now mix the two products with a kneading hook for 3-5 minutes, only until thoroughly mixed but not yet at the window pane stage of kneading.
       
       
      Instead, place into a bowl and set a timer for one hour. Then when that hour is up, push the dough down and fold all the corners in
       
      Repeat this step 2-3 more times, pending on the outside temperature.
       
      If you happen to have those cool bowls to shape round loafs! Awesome, use them. I would break the boules into 3 balls of about 333 grams
       
      If not then just put the dough in the fridge and do the steps below the next day.
       
       
       
       
       
       
       
      Once you have bouled the bread, can put it into the fridge and let it sit over night
       
      Again, this lets the bacteria, really get to work(misconception is the yeast adds the sour flavor, nope, think yogurt!)
       
      Now on the next day, heat up whatever form of oven you plan to use. We used a brick oven but if you just have a normal oven, that is fine. Crank it to 450 degrees Fahrenheit.
       
      If you have not bouled your bread yet, go back and watch the video and break the dough down into three balls of abut 333 grams. Then place the balls on a lightly greased sheet pan. Let sit for about 45 minutes to 1 hour.

      If you have used the fancy bowls then turn the the bread out on a lightly greased sheet pan, without the bowl and let temper for 15-30 minutes.
       
       
      If your oven is steam injected, build up a good blast of steam.
       
      If not, throw in a few ice cubes and close the door or put a bath of hot water inside.
       
      The steam is what creates the sexy crust!
       
      Let it build up for a few minutes!
       
      Right before you put the bread into the oven use a bread razor to slice the top of the bread.
       
      Place the dough balls into the oven and douse with another blast of steam or ice and close the oven.
       
      Let them bake for 13 minutes at 450 degrees. Then turn the loaves and bake for another 10 minutes.
       
      Remove when the crust is as dark as you want and the internal temperature exceeds 190 degrees Fahrenheit.
       
      Now pull out and make sure to let cool off of the sheet pan with room to breath underneath. You don't want your crust steaming!
       
      Now here is the hardest part, wait at least 20 minutes before getting into the bread. Also, cutting into bread to early really seems to come out poorly. I would rip the bread until 1-2 hours has passed.
       
      Now serve it with your favorite butter, goat butter or whipped duck fat!
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×