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Show " jJupjsr Bowl SUPER BOWL RECIPES Continued from Bl in Utah," ne said. "It's the one DAILY football game of the year where your friends and family come around to watch the game. Ninety percent of the time you watch games by yourself along with your wife during normal football games." And there's nothing like watching the game with a remote in one hand and a chicken wing in the other. Working in a sports-themerestaurant. Van Lenten, 28, knows what the fans like. ' "1 think chicken wings are the best." he said. Here's how he prepares his fowl choices: "Buy unglazed chicken wings and boil them for 10 to 15 minutes," he said. "You can get three pounds for $7." Pat them dry and dredge the wings in a combination of rice flour, salt, pepper and season- Buffalo Chicken Salad with Gorgonzola Serve d 20 34 pounds Chicken Breasts Buffalo Marinade Parmesan cheese in addition to the salt makes these chips extra tasty. Marinate chicken in buffalo marinade, grill and cut into half inch thick strips. Refrigerate until ready to use. -- Homemade Potato Chips Dressing: V-cup extra virgin olive oil 3A cup balsamic vinegar 1 lemon, juiced i Vk teaspoon fresh garlic, minced ing salt. "I like rice flour because it gives a lighter, crispier crust, but you can use any flour," he said. Shake off the excess flour and fry the chicken in a pot of oil for three to four minutes. Next, put the wings on Serves 6-- 8 i 2 pounds Idaho potatoes, peeled peanut or canola oil i sea salt or kosher salt Vh tablespoon sugar 1 teaspoon salt xh teaspoon pepper Combine all ingredients in a measuring cup and mix well with hand-hel- d blender. Meanwhile, place 3 inches of peanut oil in a large heavy bottomed pot heat it to 375 degrees on a candy thermometer. Drain the potatoes and pat them dry. Toss a handful of potatoes into the hot oil and fry them until they're golden brown, about three minutes, tossing to cook evenly. Be careful of the hot fat! Remove the potatoes with a slotted spoon or wire basket and drain on paper towels. Repeat the frying with the remaining potatoes. Before serving, heat the oven to 350 degrees. Place all the potatoes in a single layer on a baking sheet and bake for 5 minutes. Sprinkle generously with salt and serve. Ina Garten, "Barefoot in Paris "(Clarkson Potter, $35) 2-- i 1 medium red onion 1 cup sugared pecans or walnuts i 1 cup blue cheese, crumbled Combine all the salad ingredients and three quarters of the chicken strips in a large mixing bowl. Dress the salad immediately before serving, transfer to serving bowl and top with remaining chicken strips. " Jacquelynn Marvell calls this one of her best recipes. "It's not exactly seven layers but definitely delicious," she said. Funky Seven Layer Bean Dip When Jacquelynn Marvell of Provo's Marvellous Cater- ing Company wonders what to serve at a party, she turns to etiquette guru Peggy Post, Em- Base: 1 can black beans, rinsed and drained 1 can pinto beans, rinsed and Post's Peggy Post is an author and spokeswoman for the Emily Post Institute in Burlington, ily drained . 1 1 can small white beans, - rinsed and drained 1 i large red onion, small dice 1 red bell pepper, small dice 1 yellow bell pepper, small dice 1 orange bell pepper, small dice &S Roma tomatoes, small dice, heavily salted and drained Vt. "Yes, etiquette can proye even when planning helpful a Super Bowl party," said Marvell. . She follows Post's admonition to have the Golden Rule be your et iquette guide: Do unto others as you would have them do unto you. Marvell said that with that in mind, she would "stick to jalapeno peppers, minced 1 cup cilantro leaves, finely 2-- served greasy and good on standard paper plates with ones' for thdse plenty of who feel their Super Bowl experience is best when they end the evening with bright orange Cheetos' dust under their nails." If her Super Bowl guests are gourmands, she "would reinvent some Super Bowl stan- dards with gourmet flair," said of mixture to use as garnish, refrigerate. Guacamole: Marvell. avocados, mashed fresh salsa 8-1- 0 Her gourmet choices include Buffalo Chicken Salad with Dressing, Funky Seven Layer Bean Dip, Homemade Potato Chips, Rosemary Spiced Chex Mix and Fresh Pineapple and Mango Salsa. In the chicken salad, Marvell combines mixed greens with cubed fresh pears, slivered red onions, sugared walnuts and crumbled bleu cheese, then tosses them with chicken strips that have been marinated and grilled. Marvell's homemade potato chip recipe comes from Ina Garten's hew cookbook "Barefoot in Paris" (Clarkson Potter, $35). Potatoes are sliced, soaked in cold water, fried in peanut oil, then baked in the oven (see recipes on B2). Whatever you serve, chafing dishes might be a good investment for keeping food warm, of said Jack Marvell, Marvellous Catering Company. The dishes, pans and fuel are available at any restaurant supply store and will last many years. "If you entertain frequently, it will be worth the initial investment "he said. V 1 large lime, juiced salt and pepper Combine all ingredients in medium bowl, refrigerate. Spicy Sour Cream 4 cups sour cream Chipotle peppers in adobo, minced (chipotle peppers are very hot, start with 1 or 2 and work your way toward desired heat.) Combine sour cream and peppers with the adobo sauce, refrigerate. i Queso Fresco cheese, i 3 cups Wheat Chex 3 cups Rice Chex 3 cups Corn Chex Vh cups sesame sticks i Vh cups pretzels Vh cups cheese crackers I 3 cups salted mixed nuts i 8 tablespoons salted butter Va cup fresh rosemary, finely Assemble the dip on a large platter or shallow bowl. First spread the base mixture to 2 inches from the edge of the Simple pleasures If you don't want to knock yourself out prior to the big game, keep things simple with chips and salsa or cheese and crackers, suggest Orem resi- - KOVO960AM Utah Valley State (lift T nit I'S v .ra ' avi dsn 1! '0 c 3 i 2 tablespoons tomato paste 1 1 tablespoon Worcestershire sauce 2 i bay leaves Vi teaspoon dried sage teaspoon dried oregano lh to 1 teaspoon ground red pepper (cayenne), depending , . , on personal e vinegar IS 4 cups cooked longgrain white rice 1 gallon nacho Cheddar cheese 12 ounces Pace Picante Sauce Melt cheese in Crock Pot an hour before the party. Turn on high the first 30 minutes than lower the heat. Add the picante sauce, stir and let cook a little longer. For Nacho Bar While nacho sauce is heating cook up ground beef and add dry taco seasoning (1 package per pound of ground beef). Follow directions on package for taco meat. Heat up a can of ref ried beans, dice some tomatoes and green onions and put in separate bowls. Break out two or three bags of tortilla chips and arrange on buffet table for guests to dig into. Note: Add milk to beans to thin it out. 1 ing. "This salsa is great with the baked salmon or just as a dip for chips," said Marvell. Salmon with Fresh Pineapple and Mango Salsa Salmon Filet i lemon pepper 1 cup fresh pineapple, small dice . dents Caren Conner and Lyn-ne- tt Rehrer. Both are wives of local high school coaches and will be watching the game with their husbands. "I usually make chili that people can keep eating," said Conner, whose husband, Mike, coaches the Orem High School boys basketball team. Rehrer's husband, Randy, the assistant football coach at Springville High School, likes to melt Velveeta cheese in the chili and dip tortilla chips into it. You can also purchase bottled or canned sodas or beer at a local supermarket to keep cold beverages on hand for guests. "Bottled sodas are my favorite beverage recommendation for a Super Bowl party," said taste 2 pounds boneless courltry-stylpork ribs, cut into 1 12-inc- h pieces Kosher salt and freshly ground black pepper Hot i pepper sauce or white Nacho Sauce Serves EASY DOES IT RECIPES DAILY 1 envelope (.7 ounce) Good Seasons Italian Dressing 1 teaspoon parsley flakes HERALD These are sample recipes from Friends' Foods Cookbook, compiled by Nicki of Alpine. Chris-tense- n Artichoke Dip can green chilies jar pimentos, diced can artichoke hearts, drained, chopped 1 cup mayonnaise i 4 ounces Monterey Jack cheese, shredded 1 cup fresh Parmesan cheese, grated Mix together and put into y casserole dish. Bake at 325 degrees for 30 minutes. Do not overbake. Pass the tortilla chips or crackers to dip into this yummy concoction. Note: You can bake this loaf mixture in a hollowed-ou- t of bread. Use the remaining bread for the dip. V re-fri- ed Jacquelynn Marvell. "If well chilled, they require no additional ice or glasses. There is just nothing better than a cold bottle in your hand to wash down some salty snacks." And don't feel pressured to pull out the fine china and linens. Some of the best Super Bowl parties are ones that are unpretentious and easy, say experts. "Decide first if you have the time and the desire to end your Super Bowl party with stacks of dishes," Jacquelynn Marvell said. "Once you've decided how much effort you are willing to put out, build a menu to suit. "If you've decided you need a quick cleanup, I'd recommend a simple menu of snack foods served on paper goods." Michelle Watabe, Provo, now of Santa Barbara, Calif. Crockpot Chicken Pasta Serve 6 34 chicken breasts, thawed, cubed i lOounce can cream of chicken soup 1 1 can chicken broth c I fii Ilk, ) tl tl) Cf DINNER HOURS Monday 463 N. Unhrenrty Ave Provo 373-47- 7 (I) li 19 - Saturday 4:00 p.m. - 70.00 p.m. HIS S. Foothill Or. SLC 2 Mix together and cook in Crockpot on low for 5 hrs. Add 8 ounces cream cheese (cut up into little pieces) and cook for 1 hour longer. Pour over rice or pasta. Note: Dissolve 1 chicken bouillon cube in 1 cup water to replace chicken broth. my mother, Lisa West Jordan 4-- Chris-tense- n, Corn Salsa make a ton 15ounce can com, drained 15ounce can black-eyepeas, drained, rinsed (or black beans, drained, d rinsed) i 2 tomatoes, chopped bunch cilantro 1 bunch chopped green onions 1 envelope (.7 ounce) Good Seasons Italian Dressing 2 chopped avocados Make Good Seasons Italian Dressing according to directions on package. Mix everything together and serve with tortilla chips. Note: It's also great in chicken tacos. Michelle Watabe, originally provided by Jann Bankhead House Bombay j it i m chicken broth tolcuphoney Preheat oven to 250 degrees. In a large bowl, gently combine the Chex, sesame sticks, pretzels, cheese crackers and nuts. Melt the butter and add all spices. Pour over cereal mixture and gently toss until all items are coated with butter mixture. Bake on cookie sheets for 45 minutes. Toss every 15 minutes to ensure even bak- Nebraska is cloves) Mix together and heat up and follow above instructions. The more honey you add the less spicy the sauce becomes. Secret: Serve celery with chicken wings to moderate the heat from the sauce said Van Lenten. Pass the bleu cheese or ranch dressing. stir over low heat until mix- n ture turns a rich color (about 20 to 25 minutes). Remove from heat; carefully stir in onion, celery, bell pepper and about 1 cup chopped sausage. Return pot to heat; cook and stir 5 minutes over medium heat. Stir in garlic, chicken stock or broth and tomato paste. Add Worcestershire sauce, bay leaves, sage, oregano and cayenne pepper; bring to a boil over high heat. Add pork pieces and reduce heat to simmer; cook uncovered for about l's hours or until pork is tender. Stir in remaining chopped sausage; cook 5 minutes more to heat through (At this stage, if you do not want to serve right away, stew may be refrigerated for up to 2 days.) Discard bay leaves and skim any visible fat, if desired. Add salt, pepper and hot pepper sauce to taste. To serve, spoon Vi cup rice into shallow soup bowls; ladle some'of pork mixture over top. Add more hot pepper sauce, if desired. Option: Add 1 pound okra cut into pieces during the last 20 minutes of cooking. Developed by Bruce Aidelis, courtesy National Pork Board -- 4 cups chicken stock or 1 carton (32 ounces) - he said. red-brow- 2 cups chopped onions (about 1 large onion) 1 cup chopped celery 1 medium green bell pepper, chopped 4 links andouille smoked sausage, chopped (about 1 pound, 2 cups) 2 tablespoons minced or chopped garlic (about 4 large 4 cups Frank's Red Hot Sauce pepper j 34 pounds cup peanut oil cup flour 3-- we've been celebrating Super Bowls together for about 20 , years now." The recipe he's suggesting is a robust Creole-styl- e pork stew, using boneless country-styl- e pork ribs, although he said another quite acceptable cut is Boston butt. He emphasizes the recipe's big advantage: It can be made ahead of time, up to two days ahead, in fact, it's then refrigerated one of those things that taste better reheated the next day, Make a roux by heating oil in large, heavy pot over low heat. Stir in flour; cook and Pork Stew Sauce teaspoons cayenne i-- 2 , ASSOCIATED PRESS Makes 8 ervtng Spicy Barbecue chopped cup fresh oregano, finely chopped 2 teaspoons freshly ground black pepper g Creole-styl- e 10-1- Serves crumbled TONIGHT ciI 4 cups barbecue sauce 1 cup brown sugar V6 i cup honey Rinse chicken wings and boil 5 minutes. Drain. Mix dry ingredients and dredge wings through it. Shake off excess. Next put wings in pot oil about 4 of minutes. Use tongs to remove wings and place on wire rack or a couple paper towels to drain. Mix together barbecue sauce, brown sugar and honey and heat. Put barbecue sauce into bowl with airtight lid; add wings to bowl and shake it up. "They're ready to eat!" said Van Lenten. 15 Serve chopped 1 large lime, juiced , i salt and pepper Combine all ingredients in large bowl, separate 1 cup oil Chex Mix , ' i seasoning salt salt and pepper Rosemary Spiced meat-cookin- This has to be the ideal menu suggestion: a Super Bowl pork stew recipe from a seasoned football fan who's also an acclaimed author of cookbooks on meat and sausages. "A bunch of friends meeting for the football game and we do this a lot at eating my place," food writer and sausage maker Bruce Aidelis said, speaking from home near Berkeley, Calif., recently, "and wings rice flour I jt any kind) 350-degr- a recipe from Bruce Aidelis, specialist and sausage maker. Joan Brunskill 3 pounds unglazed chicken "We make a healthy version of this with just wheat Chex, nuts and olive oil in place of the butter," said Marvell. 32 servings wings per person fjl Pork Stew is made with e THE Sauce 5-- 6 .; Pork stew with Creole flavor would be Super feast Chicken Wings with Honey Barbecue Serve 4 Associated Press Creole-styl- Tom Van Lenten, kitchen manager at Bleachers Sports Grill in Provo, shares chicken wings recipes. "When brown sugar and honey are heated it makes a thick glaze that sticks really nice to chicken wings," he said. He uses both a honey or spicy barbecue sauce for his wings. thick with a vegetable slicer or mandolin. Soak the slices in cold water, drain the water, and soak one more time to eliminate some of the ' 4 AST a food writer, Slice the potatoes 16 inch Salad: i 2 pounds mixed greens i 4 fresh, ripe pears, peeled and cubed or a 32 ounces canned pears, cubed ' refined feast i ' starch a wire rack or paper towels to drain. And what's a wing without sauce? Van Lenten makes both a Honey Barbecue Sauce and a Spicy Sauce to dip the wings in for a taste (see recipes this page). In addition to chicken wings, Van Lenten also sometimes assembles a nacho bar. To do so, he heats a gallon of nacho Cheddar cheese in a slow cooker, cooks it 30 minutes and adds picante sauce. In the meantime, he fries up ground beef and adds taco seasoning, following direct ions on the package. He then lines up containers of the nacho cheese-picant- e sauce, the meat, ref ried beans, diced tomatoes, green onions and tortilla ' chips for his family and friends to graze on during the four or five hours of the game. IS 1 medium red onion, small dice t 2 cups mangos, small dice 1 English cucumber, peeled, seeded, small dice 2--3 jalapeno peppers, minced cup cilantro leaves, chopped i 2 large limes, juiced salt and pepper To make salsa, combine all ingredients together in a medium bowl and stir well Keep refrigerated until ready to use. To make the salmon, place salmon filet in an oven-proo- f baking, dish, sprinkle generously with lemon pepper and bake at 325 degrees for 20-2-5 minutes. Garnish salmon with salsa before serving. Marvellous Catering Company, Provo 1 platter. Next carefully spread the guacamole on the base leaving 2 inches of the base -showing. Repeat this step with the sour cream mixture. Garnish with the one cup of base mixture and a generous amount of the Queso Fresco. Serve with tortilla chips. Note: To preserve the distinct flavors of each layer, this dip is best when assembled not more than 1 hour from serving time. HERALD Jacquelynn Marvell of Marvellous Catering Company in Orem shares these Super Bowl party ideas. ' A Tuesday, February 1. 2005 DAILY HERALD B2 i |