The greatest day of the year for sitting on your couch and stuffing your face with delicious food is almost upon us. Yes, my friends, Super Bowl Sunday, our nation’s most official unofficial holiday is just over one week away. Second only to Thanksgiving, Super Bowl Sunday is the second largest day of American food consumption. As much as you all know from Top Chef, I’m the biggest football fan ever, let’s go Atlanta Braves! (half-joking). In an effort to help foster some chest-pumping, pigskin-spirit, we thought we’d throw some recipes and party ideas your way throughout this week so you can gear up for the big game come February 6th.
Super Bowl Artichoke and Parmesan Dip
Chef Ryan Scott
Yield: 1 Super Bowl
Ingredients: 1 3-ounce package of Cream Cheese (softened)
1/2 cup Parmesan Cheese (grated)
1/4 cup Sour Cream
1/2 cup marinated Artichoke Hearts (drained and coarsely chopped)
1/4 cup sliced Green Olives
2 tablespoons Pepperoncini Peppers (chopped)
1 tablespoon snipped fresh Italian Flat-Leaf Parsley
1 teaspoon Lemon Peel (finely shredded)
20 Crostini (toasted Baquette slices 1/4-inch thick)
Procedure: In a medium bowl, mix the cream cheese, Parmesan cheese and sour cream until smooth. Stir in the artichoke hearts, olives, peppers, parsley and the lemon peel. Spread the mixture on top of the crostini slices, or serve as a dip.
San Francisco Crab Cake Sandwich with Lemon Aioli
Chef Ryan Scott
Yield: 6 Sandwiches
Ingredients: 1 pound Lump Crabmeat
1/2 stick Unsalted Butter
1/2 small Onion, chopped
1 teaspoon Coarse Kosher Salt
2 large Eggs
1 ½ teaspoons Worcestershire Sauce
1 teaspoon of Paprika
1/2 teaspoon Freshly Ground Black Pepper
2 tablespoons Tartar Sauce
2 Sourdough bread slices torn into small pieces
6 Tbsp fresh bread crumbs Lemon Aioli (see recipe below)
6 Sandwich Rolls, split and toasted
Ingredients for Lemon Aioli:
Yield: ¾ cup
½ cup Light Mayonnaise
1 clove Garlic, minced
1 tablespoon chopped Chives
3 tablespoons Lemon Juice
½ teaspoon Lemon Zest Salt and Pepper, to taste
Procedure: 1. Cook the onion and 1/2 of the teaspoon of salt in 1 tablespoon of butter in a small skillet, over medium high heat, until the onion is softened. Let it cool.
2. Whisk together the eggs, Worcestershire sauce, remaining salt, paprika, pepper, tartar sauce and onion mixture. Gently fold in the crabmeat and torn bread. Note that the mixture will be very wet. Gently form the mixture into six cakes, each about 3 1/2 inches across and 3/4 inches thick. Line a tray with a piece of wax paper just large enough to hold the cakes and sprinkle it with half of the bread crumbs. Set the crab cakes in one layer on the top of the paper and sprinkle with the remaining bread crumbs. Cover the crab cakes loosely with another sheet of wax paper and chill for one hour.
3. Melt the remaining 3 tablespoons of butter in a large nonstick skillet over medium high heat until the foam subsides. Cook the crab cakes until golden brown, about 3 minutes on each side.
4. Place a crab cake onto the bottom half of a toasted sandwich roll, then top with Lemon Aioli, place top half of roll and serve. Procedure for Lemon Aioli: In a medium bowl, mix all the ingredients together until well incorporated.