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SUPERFOOD SUPERBOWL STYLE … foods like this are the touchdowns on my field of culinary guy foods

As I begin to write this article I am guessing that readers may expect me to elaborate on my best gourmet recipes to match up to the teams for this season’s super bowl get together. Like something Philly cheese to hit at least a couple teams for the great state of PA. In fact when I was chef at the Seattle Sheraton, I had the privilege of going to Minneapolis for the Super bowl back in 1992 along with Steve Rebel, former quarterback, to represent Seattle Seahawks. Not that they were playing, but rather it was part of the festivities that year. Chefs were paired with a player to make a dish that represented their cities for a big celebrity party the night before the game. It was a great time for Lenore and I and the first time we had been to the twin cities with their sky bridges and icehouses, but we didn’t get to go to the game. Tickets were sold out! Good thing I am not a die-hard fan of the game!

And that is precisely the problem. I have never really been a football fan and I really couldn’t name the teams in contention this year. Oh yeah, I will be tuning in and I will enjoy halftime with Bruce Springsteen and seeing the hyped up commercials, too. Suffice to say my best memories of super bowl Sundays past are all about the food and beverages. Admitting to be somewhat intimidated by the game itself and exposing my lack of interest, I know I am risking my reputation as a guy. But I usually watch the game anyway, and enjoy some of my favorite foods and drinks. And since my manhood is on the line, I am prepared to dish up some super guy worthy foods for this year’s event.

You see, I am a lover of pub food and all things loosely labeled “junk.” To me super bowl food should be guy-food. Now not to offend the women, but we are talking about real guy stuff! Foods that contain dark ale, plenty of cheese and hot stuff. Lots of meat especially beef as the star, always served with condiments in squeeze bottles. Yeah. Take my dawg meatballs with grilled onions and spicy ketchup. I do also invite chicken to the party. Bring on the fire hot chicken wings, (go KFC). Cheese you say—mmm, layers of it baked with nachos and jalapenos! Oh and dips are a must. My version of a favorite French onion dip with tons of chopped up caramelized onions, leeks and shallots, beef stock, all whipped into smooth sour cream topped with raw chopped onions and served with hearty ridged giant potato chips or oven roasted potato skins. Give me a bowl of chili that has so much shredded beef, beans would be embarrassed to show up. Oh yeah, I’m there! Or what about a thick rare roast beef hoagie covered in sautéed sliced mushrooms and how about that the “dipping liquid?” Let’s just say it’s thick, rich, dark and deep. My version starts with hearty beef broth from slow roasted bones that is reduced along with rich dark ale, some earthy fresh herbs and finished with a streak of fresh horseradish. I could yell all day for either team munching on this version of a French Dip. And how about bringing some razor clam fritters to this party? Catch em, clean em and cook em tender ahead of time, then shape em and fry em up! Serve with a dip of raw garlic aioli with red pepper flakes. Yes sir, foods like this are the touchdowns on my field of culinary guy foods.

I could create a meal by going to the supermarket, too, especially the chips and beer isles, and a brief stop at KFC on the way home. But I do get a kick out of making my favorites from scratch and of course an upgrade on the beer by stopping at Bill’s. My manly menu might look like this:

Bill’s Duck Dive Pale ale – lot’s of it
Lightly salted russet baked potato skins with my Not-Lipton-soup onion dip
Homemade corn chips with three-pepper salsa with Avocado-achiote relish
My version of fire fried chicken wings & celery hearts served with Rogue River Bleu Cheese and Buttermilk sauce
All beef chuck chili, sharp grated cheddar, red onions and sour cream, along with cheesy jalapeno quesadilla
Shaved rare rib roast & sautéed mushrooms on a French bread bun with horseradish laced beefy ale dipping sauce

“Dawgfood” Balls on Hoagie with grilled onions and spicy ketchup

For the gals if they dare to show, I’d throw in some roasted veggies with a sesame wonton chips and curried aioli dip (not in a squeeze bottle)
Dessert – Banana splits with Haagen-Dazs karamel sutra ice cream, chewy brownies, peanuts, hot fudge and for the ladies, brandied cherries & whipped cream

Most of these recipes can be made or par-made a day or so ahead of time. But remember, for me it’s all about the food, so I am usually cooking with the super bowl on the tube much the way anyone else might be cooking while listening to the stereo playing in the background. As I finish and serve a course, I can’t wait to get started on another!

Want to join me? See you in my kitchen!

POTATO CHIPS
1 qt. Vegetable oil 1
# Yukon gold potatoes, sliced thinas needed sea salt and coriander
Method: heat vegetable oil to 365°F; meanwhile slice potatoes on a mandolin and pat dry on paper towels to remove any moisture; fry until golden brown, being careful to stir constantly during cooking to ensure even browning; remove to paper towels for draining; season and serve. Note: if chips become wilted you may bring back by placing on a sheet pan in 350°F oven to re-crisp for a few minutes.
POTATO SKINS
4 baking potatoes, baked, cooled and cut in halve, potato meat scooped out and saved for another use EVOO as needed to coat potato skins.Salt pepper, red pepper flakes½ cup parmesan cheese, grated Method: Cut potato skin into strips about 6-8 per potato. Coat with light EVOO, seasonings, and parmesan cheese. Bake 400° F until they are crisp and brown about 10-12 minutes. Taste and adjust the seasonings. Serve with favorite dips or sour cream.
NOT LIPTON SOUP ONION DIP
1 cup leeks, sliced
2 cup onion, sliced
½ cup shallot sliced
4 cloves garlic, paste
1 TBS beef glace (or reduced beef stock)
dashes Tabasco to taste
as needed sea salt, pepper and coriander
4 cups sour cream
1 bunch green onions, minced
Method: combine onions and shallots and place into dry pan on medium heat and cook until they brown. Cool thoroughly before blending with remaining ingredients except raw onion. After adding sour cream refrigerated at least 30 minutes to blend flavors. Add green onions on top for garnish. Serve.
AVOCADO AND TOMATILLO RELISH
2 Serrano chilies
10 each tomatillos, cleaned
2 cloves garlic
1 TBS white vinegar
1 tsp sea salt
½ cup cilantro, chopped
2 avocado, diced
½ cup white onion, mincedas needed sea salt, pepper, coriander and achiote pepper to taste
Method: place chilies in water and bring to boil and cook for 5 minutes; add tomatillos and cook an additional 3 minutes; drain and place in blender with garlic and vinegar – puree; remove to a medium bowl; add salt, cilantro avocado and onion; adjust seasonings and serve.
FIRE FRIED CHICKEN WINGS
¼ cup Tabasco sauce
2 tsp Worcestershire sauce
½ tsp cayenne pepper
½ tsp cumin
1 tsp white pepper
2 tsp coriander
1 tsp salt
1 cup flour
1# chicken wings, washed, dried
Method: Combine Tabasco, Worcestershire and remaining spices in large bowl. Remove ¼ cup of it and set aside for after chicken is cooked. Toss the raw wings with the remaining sauce in bowl until well coated. Refrigerate 30 minutes to marinate. Remove wings and drain of marinate. Discard marinade. Toss marinated wings in flour to coat lightly. Fry in vegetable oil heated to at 375° F. Fry for approximately 5 minutes or until chicken reaches 170°F. Remove to clean bowl; pour remaining Tabasco sauce over wings. Adjust salt and serve immediately with the Bleu cheese dressing and Celery hearts.
ROGUE RIVER BLEU CHEESE & BUTTERMILK DRESSING
8 oz buttermilk
8 oz sour cream
8 oz mayonnaise
1 TBS garlic paste
1 cup crumbled blue cheese
Zest of one lemon
1 tsp Tabasco
TT sea salt
2 tsp. black pepper, cracked
TT coriander
Juice of ½ lemon
Method: Blend well to combine. Allow blooming at least 1 hours in refrigerator before serving. Sprits with lemon juice. Adjust sea salt as needed and serve with spicy chicken wings as a dip. (NOTE: this condiment may be placed in squeeze bottle if it blended in a food processor or blender to break up the cheese.)
CHILI WITH MEAT
5# chuck eye roll, diced
4 carrots, diced
4 stalks celery, diced
2 onion, diced
1 bulb garlic, sliced
3 jalapenos, cleaned, seeded, left halved
1 TBS cayenne
1 TBS chili powdered
1 ½ TBS garlic powder
1 ½ TBS onion powder
2 tsp dry mustard
1 TBS cumin
1 TBS paprika
2 tsp thyme
1 TBS oregano
3 TBS cornmeal
Method: Sear chuck in a small amount of vegetable oil; sear in batches and remove; place vegetables in pan and sauté until aromatic and fond is removed; add seasoning and cook 3 minutes; add tomatoes and bring to a boil; add seared meat and bring back to a simmer; cover and cook approximately 90 minutes or until tender; with fork, pull apart meat. Add cornmeal; cook an additional 30 minutes to blend flavors; adjust seasonings.