Super Bowl Sunday is upon us and nothing goes with football quite like great food. Steaks, ribs, and a juicy, decadent ham go well with all your favorite side dishes. Why not offer up the best buffet selections for your hungry guests with these three well tested family favorites.
Red Eye Steaks
1/2 cup freshly ground coffee
1/4 cup cracked black pepper
2 teaspoons coarse salt
1/4 cup brown sugar (low carbers can substitute Splenda)
8 - 1 pound beef steaks
2 tablespoon oil or lard
Mix coffee, pepper, salt in a tight-fitting jar. Shake well. Build a cook fire (preheat conventional oven to 450). Season steaks with the coffee mix, evenly coating all sides. Heat oil or lard in a large fry pan. Add as many steaks to the pan as will fit, sear them well, 2 to 3 minutes per side. Remove the steaks and do it again with the rest of the steaks. Put all the steaks in a Dutch oven and cook for 5 to 10 minutes for medium rare.
Goodnight Loving Ribs
8 pounds beef or pork spareribs
2 cup brown sugar
1 cup tomato paste
1/2 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup whiskey or rum
1/8 cup jalapeno chilies, diced
6 cloves garlic, crushed
1 tablespoon dry mustard
1 teaspoon ground black pepper
Start cook fire or Preheat oven to 350 degrees. Wrap ribs in double thickness of foil and bake for 1 1/2 hours. Unwrap and drain drippings. Combine in a bowl brown sugar, tomato paste, soy sauce, Worcestershire sauce, whiskey or rum, chilies, garlic, mustard and pepper. Pour over ribs. Marinate at room temperature for 1 hour or refrigerate overnight. Bake for 30 minutes, basting with sauce or grill for 30 minutes, 4 inches above coals turning and basting.
Super Bowl Ham (aka Sunday Go-To-Meeting Ham)
18 pound bone-in smoked ham
48 whole cloves
4 cups WATER
2 cups of Lizzie's pear preserves
1/2 cup prepared cream style horseradish
1/2 cup packed brown sugar
4 cups fresh orange juice
Position rack in bottom third of oven, preheat to 325 degrees. Place ham on a rack in a large roasting pan. Score ham in diamond pattern. Press 1 clove into center of each diamond. Pour 4 cups water into roasting pan. Roast ham 1 hour 30 minutes. Blend preserves, horseradish, and brown sugar in a bowl. Remove ham from oven. Transfer ham to baking sheet. Discard pan juices. Return ham to roasting pan. Add orange juice to roasting pan. Brush top of ham with 1/3 of preserve glaze. Bake ham 10 minutes. Baste and brush every 10 minutes until you’re out of glaze and ham is done (about 45 minutes.) Let ham rest 15 minutes. Transfer to platter. Serve with buttermilk biscuits, butter and pear preserves.
Recipes courtesy 'Authentic Cowboy Cookery Then and Now' by Carol Bardelli.
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