Seafood and sourdough for your Super Bowl party
Sunday's Super Bowl matchup on CBS between Baltimore, on the Atlantic Ocean, and San Francisco, on the Pacific, in New Orleans of all places, just begs for a Super seafood feast.
Your parties may have staples like wings and chili, but you might want to expand your horizons just a smidge.
If you are willing to do so, here are some recipes with, as New Orleans' son Emeril Lagasse might say, some "Bam!"
1 cup buttery crackers, like Ritz, crushed
3 tablespoons melted butter
1 cup finely chopped pecans or almonds (optional)
2 (8-ounce) packages cream cheese, at room temperature
3 large eggs
3/4 cup sour cream, divided
1 teaspoon lemon juice
1 tablespoon grated onion
1/4 teaspoon Old Bay seasoning
2 drops Tabasco sauce, or to taste
1/8 teaspoon ground black pepper
1 cup canned lump crabmeat
Pita chips or crackers, to serve
Preheat the oven to 350. In a medium bowl, mix together cracker crumbs, butter and (optional) nuts. Spread the mixture evenly on the bottom of a 9-inch springform pan. Bake for about 10 minutes until golden. Remove from oven, and set aside to cool.
Reduce oven heat to 325.
In a large bowl, add cream cheese, eggs and 1/4 cup sour cream. Using an electric mixer, beat mixture until fluffy. Add the lemon juice, onion, Old Bay, Tabasco, pepper and crabmeat, stirring with a spatula to incorporate into mixture. Pour into the cooled crust and bake 50 minutes until the filling sets.
Remove from the oven. Run a knife around the edge of the cake, loosening it from the pan. Cool crab cheesecake on a wire rack, remove the sides of the pan when cooled. Spread the top of the cake with remaining 1/2 cup sour cream, and chill. Serve with desired crackers.
(Recipe courtesy of "Made With Love -- The Meals on Wheels Family Cookbook," edited by Enid Borden)
New Orleans Gumbo
2 cups chicken broth
1 cup uncooked converted rice
2 celery ribs, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
1 teaspoon dried thyme
1 teaspoon pepper
2 bay leaves
1/4 teaspoon cayenne pepper
3 tablespoons all-purpose flour
1/4 cup cold water
1 pound uncooked medium shrimp, peeled and deveined
1 large green pepper, chopped
1/4 cup minced fresh parsley
In a large saucepan, bring broth to a boil. Stir in the rice, celery, onion and garlic. Reduce heat; cover and simmer for 20 minutes.
Meanwhile, in a Dutch oven, combine the tomatoes, chicken, kielbasa, thyme, pepper, bay leaves and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Combine flour and water until smooth; gradually stir into chicken mixture. Stir in shrimp and green pepper. Cook, uncovered, over medium heat for 4 to 6 minutes or until shrimp turn pink and gumbo is thickened. Discard the bay leaves.
Remove rice from the heat and let stand for 5 minutes; stir in parsley. Serve with gumbo. Yield: 8 servings.
(Recipe courtesy of "Taste of Home Quick Cooking Annual Recipes 2012," Reiman Publications)
3/4 cup mayonnaise
1 garlic clove, minced
2 scallions, thinly sliced
1 tablespoon chopped fresh parsley
2 teaspoons capers, drained and chopped
2 teaspoons coarse-grain mustard
1 teaspoon red wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon hot sauce
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
1 pound medium shrimp, peeled and deveined
Canola oil for frying
1 large egg
1 cup milk
1 cup all-purpose flour
4 French rolls
Shredded iceberg lettuce
To make the zesty mayonnaise, whisk together the mayonnaise, garlic, scallions, parsley, capers, mustard, vinegar, salt, pepper and hot sauce in a medium bowl. Cover and refrigerate while making the shrimp.
To make the shrimp, combine the garlic powder, paprika, oregano, thyme, and onion powder in a large bowl. Add the shrimp and toss to coat.
Clip a deep-frying thermometer to the side of a heavy, deep pot. Add 2 inches of canola oil and heat to 350.
Beat the egg and milk together in a bowl. Pout the flour on a shallow plate. Working in batches, dip the shrimp in the egg mixture and then coat them with the flour, shaking off any excess. Using a slotted spoon, lower the shrimp -- not too many at a time -- into the hot oil and fry until golden brown, about 4 minutes. When they are crisp and brown, transfer the cooked shrimp to a wire rack set over paper towels to drain. Cook the remaining shrimp.
Spread the French rolls with the spicy mayonnaise. Divide the shrimp among the rolls and top the shrimp with the lettuce and tomatoes, if desired. Makes 4 large sandwiches.
(Recipe courtesy of "In the Kitchen with David -- Comfort Foods That Take You Home," David Venable, 2012)
Smoky Shrimp Teriyaki
40 jumbo shrimp, peeled and deveined
1 pound bacon
10 ounces teriyaki sauce
Cut bacon slices in half the short way. Wrap each shrimp with a bacon slice, securing it with a toothpick. Place in a baking dish and drizzle with all the teriyaki sauce. Cover and refrigerate for approximately two hours, tossing occasionally. Drain the teriyaki sauce from shrimp, and bake in a 400 degree preheated oven for 20 to 30 minutes, or until the bacon is crisp. Drain on paper towels and serve immediately. Makes 10 servings.
(Recipe courtesy of "Snack Attack," by Mad Coyote Joe)
California Crab Dip
2 (8-ounce) packages cream cheese, softened
2 tablespoons onion, minced
1 tablespoon Worcestershire sauce
3 dashes Tabasco or your favorite hot sauce
2 (6-ounce) cans crabmeat
Salt and pepper to taste
1 handful slivered almonds
Mix all ingredients together, except almonds and crackers, until well blended. Top with almonds. Bake in a preheated 325 oven for 25 minutes. Serve warm with an assortment of crackers. Makes 6 to 8 servings.
(Recipe courtesy of "Snack Attack," by Mad Coyote Joe)
Shrimp and Oyster Jambalaya
2 tablespoons olive oil
2/3 cup chopped scallions, both white and green parts
1 teaspoon seeded and chopped jalapeno
1 cup chopped green pepper
1 cup sliced celery
1/2 teaspoon Creole seasoning
1/2 cup diced ham or smoked sausage, such as andouille
1 14.5-ounce can whole tomatoes
1/2 to 1 teaspoon Worcestershire sauce
2 cups extra-long grain rice
8 to 16 ounces shucked oysters
1/2 to 1 pound shrimp, peeled
Freshly milled black pepper
1 tablespoon fresh lemon juice
3 tablespoons chopped fresh parsley (optional)
Heat the olive oil in a large nonreactive saucepan. Add the scallions, jalapeno, pepper, celery, Creole seasoning, and ham. Saute over medium-high heat for 5 minutes, stirring frequently. Mash the tomatoes slightly and add them with their juices. Add the Worcestershire sauce, 1-1/3 cups water, and the rice. Bring to a boil, stir, and cover the pan. Cook over medium heat for 10 minutes, stirring occasionally.
Stir in the oysters with their liquid, the shrimp, and a generous amount of black pepper. Cover the pan and cook another 10 minutes, or until rice is cooked through. You may need to add additional water. Stir in the lemon juice and parsley, if using. Season with salt to taste. Serves 4 to 6.
(Recipe courtesy of "The New Legal Sea Foods Cookbook," Roger Berkowitz and Jane Doerfer)
Grandma's Bread Pudding
6 cups sourdough bread (ends are okay), cut in 1/2-inch cubes
1 Granny Smith apple, peeled, cored and diced
1/4 cup raisins
4 large eggs
1 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon nutmeg
1-1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
2 cups whole or 2 percent milk
Whipped cream and cinnamon for garnish
Gram's Brandy Sauce:
1/2 cup butter or margarine
1 cup sugar
1 large egg
1/4 cup brandy
For pudding, preheat oven to 400. Prepare 9 by 13-inch pan by spraying with Pam or buttering. Place bread cubes in large bowl and add diced apples and raisins. Beat eggs in medium-sized bowl until frothy. Add sugars, spices, and vanilla. Mix well. Blend in milk. Pour mixture over bread and toss to coat. Pile into prepared pan, and press down lightly, spreading evenly in pan. Cover tightly with foil. Place pan in slightly larger pan. Place in oven. Pour boiling water into larger pan (be careful not to pour too much water into pan). Bake for 1 hour. Take foil off last 10 minutes until lightly brown. Serve with Gram's Brandy Sauce and top with whipped cream and a touch of cinnamon. Serves 10 to 12.
For brandy sauce, melt butter or margarine in small heavy saucepan, being careful not to burn. In a medium bowl, mix sugar and egg with wire whisk, until well blended. Gradually pour in melted butter and blend well. Return mixture to saucepan. Stir with whisk over low heat for 60 seconds or until sugar is dissolved (do not boil). Add brandy and blend. Remove from heat immediately after blending or egg will set and turn brown. Serve over bread pudding.
(Recipe courtesy of "Recipe Hall of Fame Dessert Cookbook," by Gwen McKee and Barbara Moseley)