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Add onion dip, Italian beef sandwiches to Super Bowl menu
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Onion dip/photo courtesy foodtv.com
There are two simple rules apply to cooking for the Super Bowl.
1. Food must be guy friendly (no crudités, please) and 2. Food should be able to be made-ahead so you can enjoy the game (or at least your friend’s company if you are not a football fan).
With that in mind here are two winning recipes that are fit for a Sunday game day crowd:
• Caramelized onion dip with Kettle salt and pepper chips. This classic dip is easy and delicious and puts any supermarket dip to shame. The touch of cayenne adds a suprising amount of flavor, but not too much heat, so don't omit this ingredient.
• Italian beef sandwiches. You can make the beef a day ahead and chill it overnight; that way it’s much easier to slice cold. Then re-heat and serve out of a slow-cooker or Dutch oven. Great with some classic Chicago giardiniera.
Another favorite ‘guy friendly’ appetizer is sliced smoked-peppered pork tenderloin from Paulina meat market with some good mustard and water crackers. They also sell house-made summer sausages in the shape of a football. You may want to call ahead to reserve yours, lines can be long on busy weekend days.
Italian Beef
Recipe adapted from Two for the Road by Jane and Michael Stern
Serves 8
6 cloves garlic, cut into thin slivers
1 boneless chuck roast, about 3-4 pounds
1 cup water
2 bay leaves
1 Tablespoon each: crushed red pepper flakes, dried oregano, kosher salt, coarsely ground pepper
8 hero rolls
Roasted peppers or giardiniera (spicy pickled vegetables), optional
Pre-heat the oven to 325 degrees. Use a small knife to insert the garlic slivers into the roast all over. Put the water in a deep baking pan not much larger than the roast. Add the roast; top the roast with the seasonings.
Cover tightly with foil; bake, basting occasionally, adding water if necessary, until meat is fork-tender and browned, about 2 ½ hours. Remove the beef from the pan; let stand 15-20 minutes. Trim away any large pieces of fat and slice the meat as thinly as possible, cutting beef against the grain. Set beef slices aside. *Making the beef a day ahead and chilling it is best; the meat is much easier to slice cold.
Meanwhile, degrease the pan; taste pan juices and adjust seasoning. (It should be highly seasoned with a peppery bite.) Place the sliced beef back into the juices; keep warm in a Dutch oven set over a low flame, or a slow cooker set to warm. Serve on rolls with peppers or giardiniera.
Pan-Fried Onion Dip
Recipe from The Barefoot Contessa Cookbook
Makes 2 cups
2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.
Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.
From the game to the commercials, whether you're traveling to Tampa or hosting your own party, Examiners have Super Bowl XLIII covered!Related Articles:
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