Super Bowl: Feed that game face with these super recipes

Super Bowl XLIV, featuring the Indianapolis Colts and the New Orleans Saints, is Feb. 7 in Miami. Kick off is at 4:25 p.m. on KUTV Channel 2.

1/2 of an onion, diced

2 tablespoons chopped garlic

1 cup diced celery

Dash of cayenne pepper

1 teaspoon cumin

2 tablespoon chopped cilantro

3 cups andouille sausage

4 cups chicken stock

8 tablespoons butter, divided

4 tablespoons flour

1 cup heavy cream,

1 (14 ounce) can diced tomatoes with green chiles (Ro*tel brand suggested)

4 cups cheddar cheese grated, Tillamook brand suggested

Hot pepper sauce, such as Tabasco, to taste

Tortilla chips or toasted pita bread, for dipping

In a sauce pan, saute onion, garlic, celery, cayenne, cumin, cilantro and sausage until lightly browned. Break up sausage with a spoon. Pour in chicken stock and simmer 20 minutes.

In a separate pan, melt 4 tablespoons butter, sprinkle in flour, stir to create a thick paste or roux. Add roux to sausage and vegetable mixture. Cook 10 more minute to thicken.

Stir in cream, remaining 4 tablespoons butter and canned tomatoes. Remove from heat. Add cheese, stir until melted incorporated.

Season with a few dashes of hot pepper sauce. Serve with chips or pita bread.

Servings » 10

Source » Tom Catrow Catering

2 (6-ounce) lobster tails

1 large onion diced

2 cups diced celery

2 bay leaves

3 tablespoon fresh parsley

4 tablespoon chopped ginger, lightly browned

1 cup dry white wine

8 cups clam juice

4 tablespoons butter

4 tablespoons flour

11/2 cups tomato sauce

2 cups heavy cream

1/2 cup butter

Hot pepper sauce, such as Tabasco

1 teaspoon white pepper

Dash of salt

Juice of half a lemon

Separate the lobster meat from the shells. Chop meat into bite size pieces. In a large saucepan with a thick bottom, add onion, lobster shells, celery, bay leaves, parsley, ginger and wine. Simmer over low heat until reduced wine by half, about 5 minutes. Add clam juice and simmer 20 minutes. Remove shells from broth. In a separate pan, melt 4 tablespoons butter, sprinkle in flour, stir to create a thick paste or roux. Add roux to soup and cook 10 minutes to thicken. Add lobster meat, tomato sauce, cream and butter. Season to taste with hot pepper sauce, pepper, salt and lemon juice.

Servings » 8

Source » Tom Catrow Catering

6 (11/2-inch thick) pork chops

1 to 2 tablespoon olive oil

2 cups cremini mushrooms, chopped

1/2 cup shallots, minced

1 tablespoon garlic, minced

1/2 cup dry white wine

2 tablespoon dried sage or Italian herbs

1 tablespoon black pepper

Pinch of salt

1/2 cup blue cheese

Olive oil

Blackened seasoning

1 ounce paprika

1 ounce dry mustard

1 ounce flour

1 tablespoon cayenne pepper

1 tablespoon white pepper

1 tablespoon salt

1 tablespoon black pepper

1 tablespoon coriander

1 tablespoon granulated garlic

Pan sauce:

2 tablespoons shallots, chopped

1 tablespoon chopped garlic

1 tablespoon butter

1/2 cup dry red wine

1 cup beef broth

Heat oven to 400 degrees. Make a horizontal cut through the middle of each pork chop to create a pocket for stuffing. (Cut 3/4 of the way through the chop, not all the way). In a saute pan, heat oil. Add mushrooms, shallots and garlic. Cook until caramelized, 8 to 9 minutes. Add wine, herbs, pepper and salt. Cook until liquid is evaporated. Remove from heat and cool slightly. Stir in blue cheese. Stuff equal portions of mushroom mixture into the pocket of each pork chop.

In a separate bowl, combine blackened seasoning ingredients. Rub seasoning on both side of chops. Heat 1 to 2 teaspoons olive oil in a oven proof skillet over medium high heat. Place pork chops in hot pan and sear until meat is caramelized 2 to 3 minutes. Turn chops and place pan in the oven. Cook 15 minutes or until chops are cooked through.

Remove from oven and transfer chops to a serving dish. Tent loosely with foil. Using a paper towel, wipe some of the grease that has accumulated in the pan, leaving a little bit of the fat and all of the browned bits. Place pan on the stove over medium high heat. Add shallots, garlic and butter. Saute 1 minute. Add red wine, cook until liquid has reduced by 3/4. Stir with a wooden spoon to break up browned bits. Add beef broth and simmer.

Place pork chops on serve plates and drizzle with pan sauce.

Servings » 6

Source » Tom Catrow Catering

8 cups croissants, torn or cut into cubes

4 large eggs

1 cup light brown sugar

1/2 granulated sugar

1 (12 ounce) can evaporated milk

1 (12 ounce) can sweetened condensed milk

11/2 cups heavy cream

2 cups raisins

1/4 teaspoon cinnamon

1/4 teaspoon cloves

Pinch of nutmeg

Zest and juice from 1 orange

Glaze

8 egg yolks

4 cups heavy cream

1 cup light brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

1/2 cup bourbon, optional

Powdered sugar, for garnish

Fresh raspberries, for garnish

Heat oven to 350 degrees. Grease a large glass baking dish with butter or non-stick cooking spray. Add croissant pieces. In a bowl, combine eggs, sugars, milks, cream, raisins, spices, orange zest and juice. Mix to combine. Pour over bread in pan. Bake for 40 minutes or until set.

For the glaze, whisk together yolks, cream, sugars, extract and bourbon, if using, in a saucepan. Cook over medium heat, whisking back and forth until mixture becomes thick enough to coat a spoon. Strain. Can be served hot or cold.

To serve, cut bread pudding in squares and place on a serving plate. Dust with powdered sugar, fresh raspberries and drizzle with glaze.

Servings »6

Source » Tom Catrow Catering

2 large Russet potatoes, peeled and cut in half lengthwise

20 large fresh sage leaves

Canola or other neutral-flavored oil, for frying

Coarse salt

Wash and dry each potato. Thinly slice potatoes lengthwise into 80 paper-thin slices, laying each slice flat on a clean, dry surface as it is cut. Top half of the slices with a sage leaf, centering it on the slice. Cover each with a remaining potato slice, gently pressing the layers together.

Line a large plate or platter with paper towels; set aside.

To bake chips, preheat oven to 350 degrees. Generously oil a large baking sheet. Place sandwiched potatoes in a single layer on prepared baking sheet. Cover with parchment paper and top with a second large baking sheet to weigh down. Transfer to oven and bake for 10 minutes. Remove top baking sheet and parchment paper and continue baking chips 2 minutes more until browned and crisp. Transfer chips to plate lined with paper towels. Season with salt.

For frying, pour oil into a wide, deep, heavy-bottomed pot to a depth of 2 inches, and heat over medium-high heat until it reaches 325 degrees on a deep-fry thermometer. Carefully lower chips into the hot oil and fry until very lightly browned and crisp, 2 to 3 minutes. Using tongs or a slotted spoon, transfer chips to a plate lined with paper towels. Season with salt.

Serve immediately or store chips at room temperature for up to 8 hours. Serve at room temperature, or to reheat place chips on a baking sheet in an even layer in a 200-degree oven until warmed through.

Servings » 8

Source » Cuisine Unlimited

12 small red potatoes

1/4 cup olive oil

1 teaspoon minced fresh garlic

1 tablespoon chopped fresh parsley

2 tablespoons kosher salt

1 tablespoons cracked black pepper

1 cup sour cream

1 bunch fresh chives

Heat oven to 350 degrees. Wash and dry potatoes. Cut in half. Using a melon baller, scoop out a small portion of potato from the center of each half. Toss potato halves with olive oil, salt, pepper, garlic and parsley. Place on a sheet pan and roast 20-30 minutes. Allow potatoes to cool. Fill the cavity with sour cream. Top with chopped fresh chives.

Servings » 12 servings

Source » Cuisine Unlimited

1 cup mayonnaise

1 large egg

1 tablespoon Dijon mustard

1 teaspoon Sriracha hot chili sauce

2 green onions, finely chopped

1 tablespoon chopped fresh parsley leaves

1/2 cups bread crumbs

1/2 lemon, zested and juiced

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup jumbo lump crab meat

1/2 cup all-purpose flour, for dusting

Oil for frying

12 sliders buns

Horseradish aioli

1 cup mayonnaise

1/4 cup prepared horseradish

1 teaspoon minced fresh garlic

1 teaspoon salt

Combine mayonnaise, egg, mustard and hot chili sauce in a large bowl. Using a wire wisk, mix until well blended. Add green onions, dill, parsley, bread crumbs, lemon zest, lemon juice, salt and pepper. Mix well.

Gently fold in crab meat and mix gently. Try not to break the crab meat. Carefully divide mixture into 12 patties and dust with flour. Place patties into fry pan with oil. Sauté on medium heat for 4 to 6 minutes. Carefully turn and cook for 4 to 6 minutes on the other side. Remove from heat and drain on paper towel.

Place all the ingredients for the horseradish aioli in a small bowl. Mix well. To serve, place crab patties on buns, top with aioli.

Servings » 12 sliders

Source » Cuisine Unlimited

Marinade:

1/2 cup reduced-fat prepared olive oil vinaigrette

2 cloves garlic, minced

2 teaspoons finely chopped cilantro leaves

1/2 teaspoon smoked paprika

1?8 teaspoon ground black pepper

Steaks:

2 beef shoulder center steaks (ranch), cut 3/4-inch thick (about 8 ounces each)

2 medium red bell peppers, cut in 1/2 lengthwise

6 slices (1/4-inch thick) baguette bread, cut diagonally about 5 inches long

1 clove garlic

Salt and freshly ground black pepper

2 cups loosely packed baby spinach leaves

1/4 cup chopped Spanish olives

2 tablespoons finely chopped fresh cilantro leaves, plus sprigs, for garnish

2 tablespoon shaved Manchego cheese or shards of Parmesan Cheese

Combine marinade ingredients in small bowl. Place steaks in a food-safe plastic bag. Pour in 1/4 cup marinade. Turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours, turning occasionally. Cover and refrigerate the remaining marinade. It will be used later as the salad dressing.

Preheat charcoal grill to medium heat.

Remove steaks from marinade; discard marinade. Place steaks and bell peppers on grill over medium heat. Grill steaks, uncovered, 9 minutes for medium-rare and 11 minutes for medium, turning occasionally. Grill peppers, covered, 7 to 10 minutes or until tender, turning occasionally. A few minutes before steaks are done, place bread slices on grill. Grill until lightly toasted, turning once. Cut 1 end off garlic clove; rub cut end evenly over both sides of toasted bread.

To serve, carve steak into thin slices; season with salt and black pepper, to taste. Dice bell peppers. Place 1 bread slice upright in on each of six serving plates (martini glass or tortilla cups can be used instead of plates) Layer with equal amounts of spinach, peppers, steak, olives, chopped cilantro and reserved dressing. Top with cheese shavings. Garnish with cilantro sprigs, if desired.

Servings » 6

Source » Cuisine Unlimited

1 cup shortening (do not substitute butter)

1 cup white sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla

2 cup flour

1 teaspoon soda

1/2 teaspoon salt

1/2 teaspoon baking powder

2 cup oats

1 small package chocolate morsels

Heat oven to 350 degrees. Mix shortening, white sugar and brown sugar until well blended. Add eggs and vanilla. Mix well. Add flour. Slowly add oats and chocolate morels. Drop by teaspoonfuls onto greased baking sheet. Bake 10-12 minutes. Remove from oven and cool completely. Eat plan or frost if desired.

Servings »

Source » Cuisine Unlimited