If you aren't fortunate
enough to be with Rubicon chef Dennis Leary who'll be
serving up haute cuisine at this year's "Taste of the
NFL" -- the Super Bowl's premier charity event -- it
doesn't mean you have to quaff Miller Lite while chowing
down a can of Hormel chili and Safeway Select potato
chips.
While Duck Confit with Spiced
Sonoma Apples might be a bit much to whip up for the
weekend, you can upgrade this year's vittles without
emptying your wallet or spending 37 hours in the
kitchen.
Follow our menu and
preparation guidelines for an inexpensive, hassle-free
gourmet Super Bowl party that will leave your guests
awestruck -- and sublimely satisfied.
Start by heading to Costco,
where you'll pick up a five-pound jar of mixed nuts.
Grab an assorted frozen pastry platter (or three)
containing miniature Èclairs, cream puffs, Napoleons,
cheesecakes and raspberry mousse cakes. Arrange your
nuts in small bowls scattered around the TV room. Allow
the dessert platter to defrost, and arrange the
mini-treats on a couple of large platters.
Hit BevMo for microbrews
ranging from pale ale to porter. We like Lagunitas IPA,
Mendocino Peregrine Golden Ale, Marin Brewing Company
Old Dipsea Barley, Bison Chocolate Stout and Stone
Brewing Smoked Porter.
Instead of packing bottles in
the fridge, arrange each brew in tasting glasses,
allowing guests to sample flavors otherwise
undiscovered. As each partygoer finds his or her beer of
choice, reward him or her with a full glass of the
frothy stuff.
Once home after stopping at
Safeway or Trader Joe's to pick up ingredients for
personal grilled pizzas, antipasto salad and sweet
potato fries with horseradish sauce, make up a batch of
dough and prepare pizza toppings.
Get a head start on the
antipasto salad, cut up the sweet potatoes for the fries
and mix together the horseradish sauce.
On game day, all you'll have
to do is arrange and pour.
We got some recipe ideas from
Chris Stratton, a football fan and particularly
organized amateur cook who's whipping up a tasty spread
for America's favorite sports holiday.
RECIPES
Chicken Pesto Pizza
Makes 8 servings
Dough:
2 packages Rapid Rise yeast
2-1/2 cups water warm water
(110 degrees), divided
4 teaspoons sugar
8-10 cups flour, divided
Salt to taste
Extra-virgin olive oil to
taste
Mix yeast and sugar with 1
cup warm water; wait about 5 minutes for yeast to
activate.
In a large bowl, mix 8 cups
flour, salt and olive oil to taste, 1-1/2 cups warm
water, and yeast mixture. Mix with a fork until mixture
becomes doughy. If dough is too sticky to work with
hands, add an additional cup of flour.
Flour countertop and hands.
Knead dough for about 8 minutes until smooth in texture.
If the dough becomes sticky, add more flour. Place dough
in bowl and brush with olive oil. Cover with a paper
towel and leave on the counter for 3 to 5 hours or until
dough has risen.
Topping:
4 chicken breasts
1 teaspoon salt
1 teaspoon pepper
Pizza dough (prepared as
above)
1/2 cup extra-virgin olive
oil
2 cups pesto
4 cups shredded mozzarella
cheese
2 cups sliced red onion
2 cups crumbled goat cheese
or feta
Season chicken breasts with
salt and pepper. Grill for 15 to 20 minutes until cooked
through. Put aside to cool.
Remove pizza dough from bowl
and separate into 8 pieces.
On a floured counter or
surface, roll each piece of dough until thin and
uniform. Brush one side of dough with extra virgin olive
oil, and place oiled side on the grill (if using a gas
grill, set the grill to medium heat). Grill each piece
of dough for approximately 5 minutes, or until the
bottom of the pizza is slightly golden brown.
Cube cooled chicken breasts
and put aside.
Brush the uncooked side of
dough with olive oil and flip so uncooked side faces
down. Place 1/4-cup pesto, 1/2-cup mozzarella cheese,
1/4-cup red onion, 1/4-cup crumbled goat or feta cheese,
1/2-cup chicken on top of each dough round. Return
pizzas to grill and cook for approximately 5 to 10
minutes, or until cheese is melted and bottom of pizza
is golden brown. Serve hot.
-- Contributed by Chris
Stratton
Antipasto Salad
Makes 8 servings
Vinaigrette:
3 tablespoons red-wine
vinegar
1 small garlic clove, minced
1/2 teaspoon sugar
1/2 teaspoon salt
Black pepper to taste
6 tablespoons extra-virgin
olive oil
Whisk together all
ingredients in a small bowl until well combined.
Salad:
2 cups water
3 tablespoons red-wine
vinegar
2 tablespoons sugar
1 teaspoon salt
1 medium red onion, halved
lengthwise and thinly sliced crosswise
2 hearts of romaine (12
ounces total), torn into bite-size pieces
1 cup loosely packed fresh
flat-leaf parsley leaves
1 (8-ounce) jar roasted red
peppers, rinsed, drained and cut lengthwise into
1/4-inch-thick strips
2 (6-ounce) jars marinated
artichoke hearts, drained
1 cup assorted brine-cured
olives
1 cup (5 ounces) bottled
pepperoncini, drained
1/2 pound cherry tomatoes,
halved
Bring water, vinegar, sugar
and salt to a boil in a 1-quart heavy saucepan, then add
onion and simmer until crisp-tender, about 3 minutes.
Drain and cool.
Spread romaine on a large
platter and scatter with parsley, red peppers, artichoke
hearts, olives, pepperoncini, tomatoes and onion. Whisk
vinaigrette again and drizzle over salad.
Note: Vinaigrette can be made
and onion can be pickled one day ahead, chilled and
covered.
-- Adapted from Gourmet
magazine, January 2003
Sweet Potato Fries
With Horseradish Sauce
Makes 8 servings
4 tablespoons olive oil
4 tablespoons unsalted
butter, melted
Freshly ground sea salt, to
taste
Freshly ground black pepper,
to taste
3 pounds sweet potatoes,
unpeeled, scrubbed and cut into 3-inch strips
approximately 1/2-inch thick
Preheat oven to 450 degrees.
In a small bowl, whisk together oil, butter, salt and
pepper to taste. Arrange the sweet potato strips in rows
on an oiled baking sheet. Sweet potatoes should not
touch. Brush with the oil mixture and roast for 18 to 22
minutes, or until sweet potatoes are golden and crisp;
with a spatula, flip potatoes once during cooking.
Transfer cooked potatoes to
paper towels to drain, sprinkle with more salt and
pepper to taste, and serve warm with Horseradish Dip
(recipe follows).
Horseradish Dip
Makes 4 cups
2 (8-ounce) packages cream
cheese, softened
3/4 cup mayonnaise
3/4 cup ketchup
1/2 cup horseradish
1/2 cup finely minced onion
2 cloves minced garlic
2 tablespoons Worcestershire
sauce
1 teaspoon salt
1/8 teaspoon cayenne pepper
Blend together cream cheese,
mayonnaise and ketchup until smooth. Add the remaining
ingredients and mix well.
