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by Tamar Love Grande
Publication date: 01/22/2003
in The San Francisco Examiner
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.
Toppings
- 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.
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