Super Bowl Food!

The 43rd Super Bowl is this weekend and there will be Super Bowl parties and gatherings with loads of food to be consumed. Did you know that Super Bowl Sunday is the second largest American food consumption day, following Thanksgiving? The Super Bowl was created as part of the merger agreement between the National Football League (NFL) and its competitive rival, the American Football League (AFL). After its inception in 1920, the NFL fended off several rival leagues before the AFL began play in 1960. The intense competitive war for players and fans led to serious merger talks between the two leagues in 1966, culminating in a merger agreement announcement on June 8, 1966. My friends back home, especially the Kimball boys, will be watching the super bowl and some follow my food blog. With that in mind, I've decided to highlight some food ideas that I might consider serving.

Guacamole in Wonton Baskets

Italian Sausage Crostini

Beef and Sweet Potato Pie

Nachos with Chunky Guacamole

Turkish Meat Pizza

Soy Sauce Chicken Wings

Beef and Chorizo Nachos

Calamari with Sea Salt and Chili

Chicken Souvlaki

Dukkah

Grilled Roast Pork Cubano Sandwiches

Ham, Tomato and Ricotta Calzones

Hoisin Spareribs

Mango and Brie Quesadilla

Hummus

Spiced Lamb Pitas

The Culinary Chase's Note: The platter shown at the top was quite easy to assemble and these days a good delicatessen will have most of these ingredients. The asparagus was a bit time consuming but well worth the effort. I grilled the eggplant and red bell pepper as I'm not keen on the packaged versions available here (plus I enjoy barbecuing). A good time will be had by all so enjoy Super Bowl 43 and food! Cheers!

Spicy Chili Turkey for those cold days!

This is a guest posting today from Holly McCarthy who has her own blog, Culinary School Guide. Her recipe seems quite fitting given the fact that this winter seems to be hard hit with frigid temperatures and loads of snow! So, help give another blogger a boost by visiting her site. Thanks!
Holly invites your feedback at hollymccarthy12 at gmail dot com

When we actually experience winter weather, there’s something about those traditional comfort foods that just make you want to kick back and eat something hearty. Chili is a great, easy-to-make and affordable meal that takes about an hour to prepare. When some people think of chili, however, the word healthy doesn’t come to mind.

This is a healthier version of a home style favorite that will have you craving more every time the temperature drops. So snuggle up with a hot cup of chili when it gets cold outside and enjoy this heart-healthy version of a traditional favorite.

Ingredients:

3 lbs ground turkey
1 large onion, chopped
3 tablespoons minced garlic
3 tablespoons cumin
2 tablespoons chili powder
2 large cans of petite diced tomatoes
3 14 oz cans of kidney beans
3 14 oz cans of black beans
2 large cans of V8 low sodium vegetable juice
Salt, to taste
16 oz low-fat Colby jack cheese, shredded*
1 container fat-free sour cream*

* Depending on taste

Directions:

Brown ground turkey with onions and minced garlic, stirring frequently. As the meat begins to brown, add the cumin and chili powder. After the turkey is fully cooked, stir in 2 large cans of diced petite tomatoes. Drain all six cans of beans and add to mix. Add 1 ½ - 2 cans of V8, depending on consistency you prefer. Simmer on medium-low heat for 30-45 min. The longer you allow the concoction to simmer, the thicker and heartier it will be.

When serving, top with a dollop of sour cream and sprinkle with cheese, if preferred. Turkey chili can be saved for up to five days, if stored correctly and seems to get better with age. This recipe is an alternative to traditional chili and serves 4-6 people. The recipe comes out moderately spicy, and can certainly be adjusted to taste; however, the cumin is what really makes the flavor soar, so try it out as soon as you can for a warm and tasty treat on a cool day before the weather makes chili cravings a thing of the past!

The Culinary Chase's Note: If the photo is anything to go by, this recipe is a winner! Just in time for SUPER BOWL 43!!

Pasta with Slow-Braised Leeks and Crispy Porcini Pangrattato

While I was flying back home from Hong Kong last week, I watched Jamie Oliver's cooking show. I don't get his shows here and so, like a kid in a candy store, watched Jamie as if I had never seen him before! I know, sad, but this episode was amazing. The recipe I was drooling over was called, Cheat's Pappardelle with Slow-Braised Leeks and Crispy Porcini Pangrattato. The grocery Gods in Bangkok weren't in my favor when I decided to make this as fresh pasta was nowhere to be seen! As a result I decided to use pene which, looking back, I most probably could have used fettuccine. Leeks are delicate and have a sweeter flavor than onions. Since leeks are related to garlic and onions, they contain many of the same beneficial compounds found in these well-researched, health-promoting vegetables.

Serves 4-6
recipe from Jamie at Home by Jamie Oliver

5 big leeks, outer leaves trimmed back, washed
Olive oil
3 good knobs butter, divided
3 cloves garlic, peeled and finely sliced
a few sprigs fresh thyme, leaves picked
a small wineglass white wine
sea salt and freshly ground black pepper
1 pint good-quality vegetable or chicken stock
12 slices ham, preferably Parma
2 (8-ounce) packages fresh lasagne sheets
all-purpose flour, for dusting
2 handfuls freshly grated Parmesan, plus extra for serving

For the Pangrattato

1 small handful dried porcini mushrooms
1/2 ciabatta bread, preferably stale, cut into chunks
sea salt and freshly ground black pepper
olive oil
2 cloves garlic, crushed
1 sprig fresh rosemary

Halve the leeks lengthways and cut at an angle into 1/2-inch slices. Heat a wide saucepan, add a splash of oil and a knob of butter, and when you hear a gentle sizzling add the sliced garlic, thyme leaves and leeks. Move the leeks around so every piece gets coated. Pour in the wine, season with pepper and stir in the stock. Cover the leeks with the slices of Parma ham, place a lid on the pan and cook gently for 25 to 30 minutes. Once the leeks are tender, take the pan off the heat.

To make the pangrattato:

Whiz the mushrooms and bread with a pinch of salt and pepper in a food processor until the mixture looks like bread crumbs. Heat a generous glug of olive oil in a frying pan. Add the garlic cloves and the rosemary and cook for a minute, then fry the bread crumbs in the oil until golden and crisp. Keep shaking the pan - don't let the bread crumbs catch on the bottom. Drain on paper towels, discard the rosemary and garlic and allow the bread crumbs to cool.

Bring a big pan of salted water to the boil. Lay the lasagne sheets on a clean working surface and sprinkle with a little flour. Place the sheets on top of each other and slice into 1/2-inch strips. Toss through your fingers to shake out the pappardelle, then cook in the boiling water 2 minutes or until al dente.

Remove the Parma ham from the saucepan, slice up and stir back into the leeks. Season to taste with salt and pepper, then stir in the Parmesan and the rest of the butter. Drain the pasta, reserving a little of the cooking water, and add the pasta to the leeks. Add a little of the cooking water if need be, to give you a silky, smooth sauce. Serve quickly, sprinkled with some pangrattato, extra Parmesan and any leftover thyme tips. Serve the rest of the pangrattato in a bowl on the side.

The Culinary Chase's Note: Even though I wasn't able to buy fresh pasta and didn't have time to make my own, the family gave this two thumbs up!! The porcini gave this dish an earthy and woodsy flavor. Absolutely delicious!

Deep Fried Eggplant

This recipe hails from an Australian chef, Curtis Stone, whom I have been following ever since his days at Surfing The Menu show with Ben O'Donoghue. Curtis is currently doing a reality cooking show called,'Take Home Chef'. He's very entertaining to watch and like all good chefs, comes up with meals that are relatively easy to prepare.

Serves 4-6 (as an appetizer)
recipe from Curtis Stone's book, Cooking with Curtis

1 eggplant, thinly sliced crosswise into 16 rounds
2 tablespoons coarse salt
1 pound buffalo mozzarella, drained and sliced crosswise into 8 equal pieces
8 fresh basil leaves
3/4 cup all-purpose flour
2 large eggs, lightly beaten
2 1/2 cups fresh breadcrumbs
4 cups vegetable oil
tomato sauce, warmed

Place eggplant rounds in an even layer on a baking sheet. Sprinkle with salt and let stand 10 minutes. Rinse under cold running water and pat dry with paper towels. Place 1 piece of mozzarella on half of the eggplant, followed by 1 piece of basil; sandwich with remaining eggplant. Heat oil in a deep saucepan until it reaches 325 degrees on a deep-fry thermometer. Place flour, eggs, and breadcrumbs each in separate shallow dishes. Coat each eggplant sandwich evenly with flour, shaking off any excess. Then dip in eggs, followed by breadcrumbs to coat.

Working in batches, gently place eggplant sandwiches into hot oil and fry until golden brown, 2 to 3 minutes. Transfer to a paper-towel-lined plate. Cut each sandwich into 4 equal portions; serve with tomato sauce.

The Culinary Chase's Note: These little gems were absolutely delicious! I whipped up a quick puttanesca sauce to dip the eggplant into and I must say it was a winning combination. The eggplant will taste just as wonderful if served at room temperature, just make sure your sauce is warm.

Paella Con Costra

This is an unusual paella with an egg crust that is finished in the oven. The egg crust seals in all the aromas and comes out when broken at the table. The two most widely known types of paella are Valencian paella (paella valenciana) and seafood paella (paella de marisco). Valencian paella consists of short-grain white rice, butter beans, great northern beans, chicken, rabbit, snails (optional), duck (optional), runner beans, artichoke (a substitute for runner beans in the winter), tomatoes, fresh rosemary, salt, sweet paprika, saffron, garlic, olive oil and water. It's these ingredients that Valencians insist go into making Valencian paella. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. The word paella derives from the Latin word patella for pan and this pan is traditionally round and shallow, made of polished steel with two handles. For more paella recipes, click here and to watch an easy paella video, click here.

Serves 6
recipe from Spanish Recipes cookbook

3 tablespoons olive oil
200g fresh sausages or frying chorizo, sliced
2 tomatoes, peeled, seeded and chopped
175g lean cubed pork
175g skinless, boneless chicken breast or rabbit, cut into chunks
350g (1 3/4 cups) paella rice
900ml (4 cups) hot chicken stock
pinch of saffron threads
150g (2/3 cup) cooked chickpeas
6 large eggs
salt and pepper

Preheat the oven to 190c (375f). Heat the oil in a flameproof casserole and fry the sausage until browned. Add the tomatoes and fry until reduced. Stir in the pork and chicken or rabbit pieces and cook 2-3 minutes until meat has browned lightly. Add the rice to the pan, stir over the heat for about 1 minute, then pour in the hot stock. Add the saffron, season to taste, and stir well.

Bring to a boil, then lower the heat and add the chickpeas. Cover the casserole tightly with the lid and cook over a low heat for about 20 minutes or until the rice is tender. Beat the eggs with a little water and a pinch of salt and pour over the rice. Place the casserole, uncovered, in the oven and cook for about 10 minutes or until the eggs have set and browned lightly on top. Serve the paella straight from the casserole.

The Culinary Chase's Note: This was such an easy paella to make and I must admit, it was very moist. I used arborio rice which is a lovely substitute if you can't find paella rice (bomba). But please, do not use long grain rice as this type of rice cooks quickly and the result won't be the same. I don't have a paella pan so I used my wok instead. Yes, I know, the whole point of the paella pan is to distribute the heat evenly and a wok isn't exactly an interesting item to bring to the table but alas, it did the trick! Enjoy with a glass of Rioja. Cheers!

Fried Ravioli with Tomato Salsa

Ravioli is a type of filled pasta which has a filling sealed between two layers of thin pasta dough. The filling may be meat-based (either red or poultry), fish-based, or cheese-based. Ravioli can be rectangular, triangular, half-moon or circular in shape. Click here for a video demonstration on how to make fried ravioli with a mushroom-tomato sauce.

Serves 10 (as an appetizer)

250g fresh spinach and cheese stuffed ravioli
2 plum tomatoes, finely chopped
1 garlic clove, finely chopped
1 shallot, finely chopped
2 tablespoons fresh coriander (cilantro), chopped
1 teaspoon olive oil
1 teaspoon lime juice
salt and pepper to taste
oil to shallow fry

Combine all salsa ingredients and set aside. In a frying pan, heat enough oil to shallow fry ravioli. Add ravioli a few at a time cooking 30 seconds each side until golden. Remove from pan and drain on paper towel. Serve on a spoon of the tomato salsa.

The Culinary Chase's Note: Finding the right size to fit the spoon was an issue for me so keep that in mind when purchasing the ravioli. The flavors were lovely and the tomato salsa complimented the stuffing. If you're running short of time, a good quality commercial salsa would also do the trick but be careful to read the ingredients as you don't want the salsa to take over this appetizer.

Cannellini (white bean) Bean Dip

White beans (cannellini) are perfect for soups, salads as well as sides and it's loaded with nutrients so it's wise to keep a can in the cupboard. Throw an easy salad of white beans together with tuna, tomatoes and baby spinach dressed with red wine vinegar or stir the beans through minestrone soup. Delicious!

Serve as a side
recipe from Donna Hay Magazine

400g can white (cannellini) beans, rinsed and drained
1 clove garlic, crushed
1 teaspoon ground coriander
1/4 teaspoon ground cayenne pepper
seas salt and cracked black pepper
2 tablespoons extra virgin olive oil

Place the beans, garlic, coriander, cayenne pepper, salt, pepper and olive oil in a bowl of a small food processor and process until smooth.

The Culinary Chase's Note: This velvety smooth dip is also great on grilled bread with prosciutto and roasted red pepper. Try using different flavors such as ground cumin and lemon juice or stir in fresh herbs such as chopped parsley and mint. Great with a crunchy ciabatta, pita chips etc.

Roasted Beetroot Dip

My husband and I enjoy entertaining and I also like introducing new dishes whenever we have family or guests over. This keeps me on the outlook for new dips, antipasti etc. which also means scouting the grocery stores for new gourmet crackers. And so it was that I spotted a new brand of gourmet crackers, Tucker's Natural, imported from Australia which had a beetroot dip recipe on the back of the box. I've seen beetroot dip recipes before but most have the addition of sour cream or yogurt and as much as I like pink I just couldn't see myself dipping into something that resembled a color I would wear!

The garden beet, with its deep-red roots, is eaten boiled either as a cooked vegetable or cold as a salad after cooking by adding oil and vinegar. A large proportion of the commercial production is processed into boiled and sterilized beets or into pickles. In Eastern Europe beet soup, such as cold borscht, is a popular dish. Yellow-coloured garden beets are grown on a very small scale for home consumption. Beetroots are rich in the nutrient betaine, which is important for cardiovascular health.

Makes 300g
recipe from Tucker's Natural Gourmet Crackers

500g fresh beetroot, peeled and cut into 3cm chunks
75ml olive oil
2 cloves garlic, peeled
2 tablespoons chili jam
1 1/2 teaspoons roasted ground cumin seeds
1 1/2 teaspoons roasted ground coriander seeds
1/4 tsp salt flakes

Roast the beetroot in a little of the olive oil until cooked. Allow to cool. Place all ingredients into a food processor and blend until very smooth. Refrigerate until required. Transfer to a clean bowl and garnish with chopped chives.

The Culinary Chase's Note: This crimson delight not only was delicious to eat but also very eye appealing. Enjoy!

Chicken, Chorizo and Zucchini Fritters

A fritter is any kind of food coated in batter and deep fried and can refer to a dessert, a side dish or a main course food. This recipe is lovely as a simple snack or as side dish to the main meal. And, what's really appealing about this dish is that it's not at all fussy. There's a slew of fritter recipes out there so if you like this one, venture into this site for others. Chorizo is a favorite sausage of mine and one of the delicious ways to enjoy this sausage is in a paella. There are many recipes using chorizo so don't be shy to try others. Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with smoked paprika and salt. It is classed as either picante (spicy) or dulce (mild), depending upon the type of smoked paprika used.

Makes 8
recipe from Donna Hay Magazine

160g (1 cup) shredded cooked chicken
180g (1 cup grated zucchini
1 chorizo sausage, thinly slice and cut into strips
1/4 cup chopped basil leaves
sea salt and cracked black pepper
2 egg whites, lightly beaten
65g (1/3 cup) rice flour
vegetable oil, for shallow frying
lemon wedges and mayonnaise, to serve

Place the chicken, zucchini, chorizo, basil, salt, pepper, egg white and rice flour in a bowl and mix well to combine. Heat 1cm of oil in a large non-stick pan over medium heat until hot. Cook 1/4 cupfuls of the fritter mixture, pressing to flatten, in batches, for 3-4 minutes or until golden and cooked through. Drain on paper towel. Serve with lemon wedges and mayonnaise.

The Culinary Chase's Note: Amazing flavors coming from these fritters! Make these a bit smaller (finger food) to be easily consumed by your guests. Beautiful!

Pumpkin Rice Laksa Soup

Bangkok doesn't get many cool days but when the temperature dips to 21c overnight, it's chilly in the morning (northern parts of Thailand can get as low as 10c-12c)! Yes I know, why would a hardy Canadian like me say 21c is chilly? I've been living in a tropical climate for 11 years where the average is 30c so when it dipped to 21c last month, I felt it. Anyway, I've been wanting to make a soup and this recipe has not only heat from the stove but also a little bite from the chili pepper! Laksa is a popular spicy noodle soup from Peranakan culture also known as Baba and Nyonya, which is a merger of Chinese and Malay elements found in Malaysia and Singapore.

Serves 4-6
recipe from Jamie Oliver's book, Jamie's Dinners

600g pumpkin, butternut squash, onion squash or acorn squash, halved, peeled and deseeded
a small handful of lime leaves
2–3 chillies, deseeded and finely sliced
2 cloves of garlic, peeled and finely sliced
2 thumb-sized pieces of fresh ginger, peeled
3 sticks of lemongrass, outer leaves removed
a large handful of fresh coriander, leaves picked, stalks chopped
1 heaped teaspoon five-spice
1 teaspoon ground cumin
olive oil
1 white onion, peeled and finely sliced
565ml chicken or vegetable stock, preferably organic
200g basmati rice
2 x 400ml tins of coconut milk
sea salt and freshly ground black pepper
juice of 1 or 2 limes

First of all you need to chop the pumpkin flesh into 2inch pieces. To make your fragrant soup base, first chop, then whiz or bash up the following in your food processor or pestle and mortar until you have a pulpy mix: the lime leaves, chillies, garlic, ginger, lemongrass, coriander stalks, five-spice and cumin. Remove any stringy bits that may remain in the pulp. Put this fragrant mixture into a high-sided pan with a little oil and your finely sliced onion and cook gently for about 10 minutes to release the flavours.

Add the pumpkin and the stock to the pan. Stir around, scraping all the goodness off the bottom of the pan. Bring to the boil, then reduce the heat and simmer with the lid on for about 15 minutes until the pumpkin is soft. At this point, add the rice and give it a really good stir. Some of the pumpkin will begin to mush up, but you'll also have some chunks. Continue to simmer with the lid on until the rice is cooked, then off comes the lid. Add the coconut milk, stir again, taste and season carefully with salt and pepper. To give it a bit of sharpness add the lime juice – the amount will depend on how juicy your limes are, but the idea is to give the soup a little twang.

Serve the soup in warmed bowls or pour it back into the pumpkin shell. If you're going to do this, put the pumpkin shell into the oven to warm it through first. It's a great show-stopper for dinner parties. Finish sprinkled with the coriander leaves, or some extra sliced fresh chilli, or grate over some fresh coconut if you have it.

The Culinary Chase's Note: Beautiful! The flavors here mingle well to produce an absolutely mouth watering soup. I used 400ml of coconut milk as I felt 2 cans would overpower the other aromas and spices. I wasn't able to find 5 spice here so I omitted it.

Rosemary Lamb with Roasted Potato and White Beans

The Christmas holiday season means indulging a bit in some of my favorite foods of which I enjoy but it's afterwards that I need to cut back. This dish is a great way to ease back into a normal eating routine without feeling you're missing something. A popular bean in Italy (originally cultivated in Argentina, but became an Italian stalwart), the creamy white cannellini bean is fairly large, about the same size as a kidney bean. Because it maintains its shape well when cooked and has a mellow flavor, the cannellini bean is excellent in many dishes, and can be used interchangeably with other white beans in many recipes. Cannellini beans are a very good source of cholesterol lowering fiber.

Serves 2
recipe from Donna Hay Magazine

60ml (1/4 cup) olive oil
1 tablespoon lemon juice
1 clove garlic, crushed
2 teaspoons chopped rosemary leaves
sea salt and cracked black pepper
4 lamb cutlets
400g baby potatoes, halved
400g can white (cannellini) beans, rinsed and drained
60g baby spinach leaves

Preheat oven to 200c. Combine 2 tablespoons olive oil with the lemon juice, garlic, rosemary, salt and pepper in a bowl. Brush half the mixture onto the lamb cutlets, cover and set aside for 20 minutes. Place the potato in a baking dish with remaining oil, sprinkle with salt and toss to coat. Roast for 30-40 minutes or until tender and golden. Add white beans and toss gently to combine.

Heat a char grill pan over high heat. Char grill the lamb for 2-3 minutes each side for medium rare or cooked to your liking. Arrange potatoes, beans and spinach on plates, top with the lamb and spoon over the remaining oil mixture.

The Culinary Chase's Note: Wholesome and delicious flavors! Cannellini beans are very smooth in texture with an elusive nutty flavor. Try them in a salad with ricotta and tomatoes. Delicious!