SUPER BOWL SUNDAY 2015

I’m interrupting my discussion of menu planning to talk about the Super Bowl, as I have each year.(Feb.9,2012, Jan.31, 2013, Feb.2, 2014—all posts full of recipes. Check the archives by selecting the month in the box on each page) It’s been kind of fun over the years watching this day grow into an annually celebrated event, even evolving its own food traditions. Of course, from the beginning, anything served had to be casual, easily eaten, and sports spectator friendly. As time passed and the game became more of a social occasion covering several hours with elaborate half-time shows, the menu became more extensive.

However, some things did stay the same. The food still had to be casual, easily consumed and sustainable at room temperature but now the preference was for full flavor as well. Although the games have involved teams from all over the U.S. the “eats” have seem to favor the South West. I think it’s because that cuisine, generally, fits the requirements, not only with its dishes but also because barbeque plays a large part in preparing them. Barbequing doesn’t separate the host from the party.

It’s the spirit of tail-gating indoors, but the presence of upholstery and carpets does create a couple of new problems, namely spilling and stains. Overly greasy finger foods and runny casseroles can leave permanent memories. Not that people are more carless on this day, but they are distracted. For this reason, I’ve stuck to roasts, rolls and drier sides, as you will see if you look at menus from the past, but this year I’m going to try something different. Meat prices are way up, my guests are a smaller group of friends who enjoy my experiments and give honest opinions, so I’m going to focus on a casserole, skipping the roast and sides, possibly even the bread, in an attempt to see if I can cut down on money and work. Hopefully, I can find choices which will still keep the spirit intact but the spill factor down. For this reason, I’m ignoring slow-cooker recipes. They’re far too fluid. Honoring tradition, I’ll keep the wings, and a salad to maintain the balance.

I realize that casseroles usually call for ground meat and that ground meat prices are now up there with roasts, but for those concerned, I have a solution. Butcher ground is best for burgers and meat loaves, but the less expensive, commercial, packaged ground can be used for browning to make casseroles and sauces. I have also discovered, in recipes that call for beef, that substituting sausage, turkey sausage and even ground turkey for all or part of the beef works well and has less fat content at quite a saving.

Another contender for this party table is quiche. This ‘70s food icon is enjoying a comeback. It got a reputation as a feminine choice, but was popular with both sexes. In fact there was an East Coast restaurant, famous for its Sunday Brunches which featured quiches especially the seafood ones. Easy to prepare, offering great variety they’re excellent for this type of occasion.

Below are some recipes to consider for the main dish. They’re straightforward and basic, and lend themselves to adding your own individual touches to the recipes. Only the first should be served warm the others are fine at room temperature.

Glamorous Ham Casserole Serves 4 well

This is a long, long time family favorite, because in one form it makes a party dish of leftover ham, but can also be a quick way to make a week day seem special. Smoked turkey may be substituted for the ham.

2 cups cooked rice – suggest packaged pre-cooked product, Uncle Ben’s or Zataran’s

2 cups cooked ham in ½ inch dice. About ¾ lb. 3 thick slices from the Deli work fine.\

2 eggs beaten

2 plum or small tomatoes in large dice

1/3 cup green bell pepper diced

¼ cup diced onion

1 ½ tsp. Dijon or spicy brown mustard

1 ½ tsp. Worcestershire sauce

½ cup cream sherry

½ cup light cream

½ cup bread crumbs

2 Tbs. melted butter

Paprika and parsley to garnish

The pre-cooked rice packets only take a couple of minutes in the microwave-if you are using leftover rice, or making your own, do not use the minute type.

Combine all ingredients, except last three, in a lightly greased 2 qt. casserole. Stir to mix well. Combine butter and bread crumbs, sprinkle over top. Decorate with parsley and paprika. Bake 350 degrees for 45 min or until nicely browned and bubbly.

Hamburger Onion Tart Serves 4-6

Frozen unbaked bread, rolls or pizza crust can be substituted for the home-made dough.

DOUGH:

½ oz. dry yeast

2 cups flour

2 eggs

¼ cup milk

¼ cup lukewarm water

2 Tbs. olive oil

FILLING:

1lb. hamburger

8 medium onions in ¼ “slices

8 anchovies in quarters

1Tbs.oil

1 cup diced tomatoes—if canned, drained

2.25 oz. can sliced black olives

Dissolve the yeast in the water. Place the flour in a bowl, and break the eggs into it. Add the milk and oil and stir to partially mix, then add yeast mix. Stir and kneed into smooth dough. Allow to rise for 30 min.

Roll out dough to line a large pie plate-@ 10” x2”- leaving sufficient border around the edge. Brush bottom with remaining oil.

Place 1Tbs.oil in a skillet over medium heat. Partially brown the meat, add the onions and stir until soft and glazed and meat is brown. Remove from heat and cool. Stir in the anchovies, tomatoes and 2/3rds of the olives. Add any spices or herbs you may want. Fill the crust with the mixture and decorate the top with the remaining olives. Bake at 350 deg. for 35 min. or until crust edges are brown. Allow to cool and serve cut in wedges.

NOTE: This may be too fluid for your purpose. To firm it stir in 2 medium or on large egg before pouring the filling into the crust.

Meat Pudding: Serves 4

1lb.hamburger
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3 eggs separated

4 strips bacon cut in ¼” slices and partially cooked

¼ cup milk

1 cup fresh bread crumbs

½ tsp. lemon zest

1 Tbs. brandy

1Tbs. chopped parsley

2 Tbs. butter softened

½ tsp. pepper

Beat the egg whites until stiff. Combine the meat and egg yolks in a bowl. Add all the other ingredients but the butter and mix well. Fold in the whites. Coat the inside of a ring mold generously with the butter and gently spoon in the meat mixture. Do not pack tightly. Put the mold in a pan with enough water to come halfway up its sides. Bake in a preheated 350deg.oven for 50 min. or until firm. This is excellent with raw mushrooms and/or horseradish sauce, made by mixing jarred horseradish with yogurt or sour cream to taste.

Pie with a Meat Crust:

Serves 4

1lb.hamburger

½ lb. ground pork or turkey+ 1tsp.butter

1 cup whole wheat flakes- crushed from cereal or boxed

2 eggs very well beaten

6 oz. condensed milk

1 Tbs. chopped onion

1/2tsp. minced garlic

¼ tsp. ground nutmeg

Salt and pepper

1 tsp. sugar

Combine the meats. Add the flakes, milk and eggs alternately, stirring to mix well. Add the rest of the ingredients and incorporate. Press the mixture into a regular, greased, pie tin. Fill as desired and bake at 350 uncovered for 1 hr.

FILLINGS:

15oz. can of niblets corn drained+ 2 sliced jarred roasted red peppers+ 8oz. tomato sauce

1 cup fresh sliced mushrooms+ 1 can cream of mushroom soup + 1 beaten egg

Substitute 2 cups cooked brown rice for the mushrooms in above suggestion

2 cups cooked spaghetti with sauce, or equal amount of other sauced pasta + 1 beaten egg +cheese

Use equal amounts of regular pizza toppings or other ideas you have. For more fluidity omit the egg.

Garnish as pleased

 

Classic Quiche Lorraine: Serves 6

1 Unbaked deep dish pie shell rolled and fitted into baking container

6 thick slices of bacon

8 oz. gated or thin sliced Swiss, Muenster or Monterey Jack cheese

1 bunch green onions or scallions- sliced

3 eggs

1 ½ cups half and half

½ tsp. salt

Pinch of nutmeg

Pepper

Weight and partially bake pie shell according to directions. Cut bacon in ½”ieces and brown in a skillet. Drain bacon on paper towels and scatter over crust. Sprinkle cheese over bacon. Cook onions in 1 Tbs. bacon fat until soft –about 2 min. Transfer to a bowl with the rest of the ingredients and whisk to blend well. Pour over the bacon and cheese. Sprinkle top with pepper to taste. Bake in a preheated 375 deg. oven for about 40 min. until top is puffed. Cover edges if they brown too fast. Should be served warm or just room temperature, but not allowed to stand and crust to become soggy. Can be made ahead and refrigerated with ingredients in bowl and those in crust kept separate and covered.

 

Put out plenty of napkins, relax, enjoy the game and have fun! Next week we look at organics