Game Day Menu Planning for Superbowl 50 and a Giveaway

I am excited to be participating in a Super Bowl Recipe Exchange with several incredible bloggers. Along with the recipes I'm sharing with you, here are their recipes to round out your Super Bowl 50 menu. This would definitely be a party I'd love to be invited to!

Slow Cooker Pulled BBQ from Eat.Live.Blog
White Bean and Chorizo Stew from LivinLemon
Buffalo Chicken Empanadas from Appetite for Instruction
DIY Snack Stadium from Wife in Progress
Homemade Pimento Cheese Stuffed Sliders  from Aimee Broussard
Taco Dip from Anchors and Bows

Not only am I sharing with you these great recipes, but I am also excited to offer you an opportunity to win a $100 gift card courtesy of www.wayfair.com!  You could choose from one of their MANY slow cookers, or any one of a million other things that will make your Super Bowl Party the biggest winner of the night. The giveaway is open until the winner of the Super Bowl is crowned.

Enter here for your chance to win: a Rafflecopter giveaway

The Superbowl is a great 4+ hour excuse to put out your favorite snacks and graze while watching. Growing up it didn't matter who was in the game we always had a party. In middle school and high school my girlfriends and I would always have a Superbowl Bash. I can't remember what we ate at the parties, but I know we always had a great time!

Now my favorite things to eat while watching usually involve avocados, salsa, beans, and cheese. I have two recipes that share these ingredients in different ways. First up is a loose interpretation of a tamale - more closely related to the sweet corn tamales from The Cheesecake Factory. These take advantage of some shortcuts and produce a tasty dish. Up second are a healthier take on potato skins. These chili cheddar potato skins are indulgent but not over the top. One or both of these dishes would make a delicious and healthier addition to your Superbowl 50 viewing parties.

Both recipes have a number of components but it is easy to work on them at the same time. My workflow is to start the beans first and while they are simmering you can prep the other ingredients. Even better? Enlist your party guests to chop, mix, and assemble their own!

Corn 'Tamales' with Black Beans and More

I love to make as many things from scratch as I can when entertaining. For this recipe I 'cheated' and included a pre-cooked polenta to stand in for the traditional corn tamale. This speeds up the prep time and makes your life a little easier on game day. I've included the toppings that I like on these, but the recipe lends itself to endless customization. Don't love black beans? Substitute pinto or refried. Hate cilantro? Omit! Run out of lime juice? Use lemon or orange. That's the fun of cooking - you can make it just the way YOU want. If you have leftover toppings you can use them for a dip or a side dish. I used corn oil to enhance the flavors, you can also use vegetable or canola oil. Adjust the quantities based on the number of guests.

Corn 'Tamales' with Black Beans and More

Presented in the order of preparation

Black Beans
1 can of drained black beans
1 clove of garlic, minced
1/4 of a yellow onion, diced
1 tablespoon of olive oil
Salt

Heat the olive oil over medium heat in a small saucepan
Add in garlic and onion and cook until softened (about 3-4 minutes)
Add in black beans, increase heat to medium high, and bring to a boil
Reduce to low and keep on the heat until it’s time to assemble the dish

Salsa

You can use your favorite store-bought salsa here if you want another shortcut. There are a lot of great local options. If you like to make fresh salsa I would suggest leaving it chunky so it doesn't run down your guests' arms or drip on your floor. Here's a quick and easy salsa recipe:

Tomato Salsa
Adjust the amount based on the size of your party, this is probably enough for a log of the polenta.
4 plum or roma tomatoes, seeded and diced
1/2 jalapeno pepper or your favorite chili pepper, seeded and finely diced
1/4 of a white or red onion, diced
A small handful of chopped cilantro (omit if you have cilantro haters)
Fresh Lime Juice
Salt and pepper

Mix well and chill

Avocado
Simply cut the avocado in half lengthwise
Remove the pit
Use a spoon to carefully scoop out the avocado flesh
Dice into small pieces and toss with lime juice

Corn
Ideally fresh corn. If it is not available you can use frozen or canned. You want to saute it for a few minutes to get a little color and develop the sugars.
If using fresh:
Remove the husk and all the silk from one ear of corn
Using a sharp knife, carefully cut the kernels away from the cob

For fresh, canned, or frozen:
Heat a small amount of corn oil over medium-low heat in a non-stick skillet
Cook corn for about 5 minutes (keep stirring so it doesn't burn)
Set aside in a bowl until you are ready to assemble everything

Southwestern Polenta

Precooked polenta, comes in a log wrapped in plastic, cut into 1/4" thick slices
For the seasoning, you want a ratio of about 1 tablespoon of chili powder to 1 teaspoon of ground cumin, adjust the amount to cover all of the polenta
Salt and Pepper
Corn Oil

Spread the polenta out on a plate in a single layer
Sprinkle the seasonings evenly across the top and press in gently
Let sit and absorb while the oil is heating
Heat corn oil in a non-stick skillet over medium to medium-high heat (enough oil to coat the bottom of the pan)
Cook polenta for 2 minutes on each side and remove to a paper towel lined plate

Putting it all together
Lay out polenta slices in a single layer on a serving platter
Top each round with:
Scoop of black beans
Corn
Sprinkle of crumbled queso fresco or goat cheese
Avocados
Salsa
Fresh cilantro

Chili Cheddar Potato Skins

I love potato skins but I don't love the way they make me feel. As part of a game day menu that is usually not light on calories these potato skins offer you a way to feel less bad about your game day dining. Avocado - health fat. Beans with vegetables mixed in - healthy. Cheese - dairy serving! Really, is there ever a reason to not include cheese in a party? I think the answer to that is always no.

Adjust the recipe quantities based on the size of your guest list. The techniques are the important part. You can start with my recipes and adapt to your liking. Once you use this method for making the skins you'll be adding them to your menu more often! The secret is another cheat, the microwave!

Chili Cheddar Potato Skins with Guacamole

Bean and Vegetable Chili
Approximately 4 servings
1 jalapeno, ribs and seed removed, diced
2 cloves of garlic, minced
1 bell pepper, diced (any color)
1 quarter of a yellow onion, diced
1 can black beans, drained
1 can kidney or pinto beans, drained
1 can petite diced no-salt added tomatoes (drain about half the liquid)
1 tablespoon ground chili powder
1 teaspoon ground cumin
Salt and Pepper
Extra virgin olive oil

In a medium pot, heat about a tablespoon of olive oil at medium-high heat
Add in minced garlic and jalapeno and cook for 2 minutes, being careful not to burn the garlic
Add in onions and bell pepper, and cook 2-3 minutes until softened
Stir in chili powder, cumin, and salt and pepper
Add beans and tomatoes and stir
Bring to a boil and then reduce to low
Simmer until ready to serve

Potato Skins
Adapted from Amy at Playing House (who adapted from Ellie Krieger)
Serves 2 (1 potato/person)
2 Idaho potatoes scrubbed and dried
2 teaspoons canola oil
1/4 teaspoon salt
2 pieces turkey bacon (use pork if you like, we don't eat it in the Good Cook Doris Kitchen)
1/4 cup shredded cheddar-jack cheese

Preheat the oven to 450 degrees
Pierce the potatoes a few times with a fork and wrap in paper towels
Microwave on high for 13 to 15 minutes, until the potatoes are cooked through
Take out the microwave and cool until the potatoes are easy to handle
Cut the potatoes in half lengthwise
Using a spoon, scoop all but 1/8 inch of the inside of the potato, being careful not to break the skin (save the potato guts for another use)
Brush both inside and outside of potatoes with oil and sprinkle with salt
Put the potatoes, skin-side down, on a foil-lined baking sheet
Bake until skins are crisp and edges are golden brown, about 20 minutes

For the turkey bacon, cook in a small skillet over medium heat, turning often, until crispy
Dice into small pieces

Guacamole
1 medium Haas avocado
Juice from 1/2 a lime
Jalapeno, ribs and seeds removed, minced (Optional)
1/4 cup cilantro leaves
1/2 a scallion, thinly sliced
Dash of salt and pepper

Roughly chop the cilantro, set aside
Squeeze the lime juice into a bowl
Cut open the avocado and add to the bowl with the lime juice
Using an avocado masher (or fork), mash until smooth
Stir in the cilantro, scallion, and jalapeno if using
Season with salt and pepper

Putting it all together
When the potato skins are done, remove from the oven and put on serving plate
Fill the skins with chili
Divide the shredded cheese evenly among the potato halves
Top with the turkey bacon
Spoon the smooth guacamole evenly over the four halves
Top with a few cilantro leaves for garnish

Don't forget to check out the recipes from these other great bloggers and to enter the giveaway to win $100 to Wayfair.com! 

Slow Cooker Pulled BBQ from Eat.Live.Blog 

White Bean and Chorizo Stew from LivinLemon 

Buffalo Chicken Empanadas from Appetite for Instruction 

DIY Snack Stadium from Wife in Progress 

Homemade Pimento Cheese Stuffed Sliders from Aimee Broussard 

Taco Dip from Anchors and Bows 

What's your favorite game day food?

Enter here for your chance to win: a Rafflecopter giveaway

Summer Baking: French Night {Class 10}

This summer I completed the Culinary Lab: Baking course as part of my graduate program - the Master of Liberal Arts in Gastronomy at Boston University. For six weeks I spent two nights a week in the professional kitchen learning all about baking. The course required students to keep a journal of the experience and I decided to record my adventures here on the blog. I hope you enjoy! You'll get the calorie-free version of my decadent baking experience.
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Macarons, puff pastry, chocolate mousse. This is what you think when you think fancy dessert. And these are intimidating desserts that are often only eaten out prepared by a professional. With a little practice they could be made at home as well. They all require careful attention and precise preparation. Here the creativity is in the filling flavors and serving method; the recipes are made to be followed. One misstep and you can throw off the whole batch!

That's what happened with my chocolate mousse. While not ruined, it was not a textbook mousse. The first mishap was putting the vanilla extract in with the egg yolk mixture instead of the egg whites. The egg yolk mixture is cooked and the vanilla loses its potency. My group remedied this by adding extra vanilla to the egg whites. My job was to beat the egg whites until just frothy in order to ensure a light and airy chocolate mousse. I turned my head for a second and they were over whipped. Oops! This meant extra work mixing them into the chocolate. This causes the air to be pushed out resulting in a more dense mousse (not light and airy). The egg whites should have been slightly under-whipped as they would get more mixing. Not to worry, Julia Child's recipe includes a good dose of dark brew coffee and a splash of rum. Even if the texture was off the flavor was right on. If this is made for a mixed crowd, be sure to use pasteurized egg whites, decaffeinated coffee, and orange juice in place of the rum.

A dish that is part ready for any brunch, Dorie Greenspan's French yogurt cake is easy to prepare. The cake gets its name from the way it used to be measured in France - with a glass yogurt cup. It was eaten as an afternoon snack. This is a versatile batter that can be baked into a loaf, an 8" x 8" cake pan, or cupcakes. All you need is to adjust the cooking time based on your chosen baking dish.  A great trick we learned tonight was how to distribute the lemon flavor evenly throughout the cake. Use your hands to rub the zest into the granulated sugar until it looks wet.

A second trick, or technique, for folding ingredients is courtesy of Julia Child. Take the spatula and cut the batter in half toward you, as you lift, turn the bowl. Continue this until the batter is just mixed. As our instructor would remind us, you want as little gluten development as possible.

There are books and classes dedicated to making the perfect French macarons. Tonight I was expecting a learning experience - basically a macaron flop especially since it was 90+ degrees and humid. Surprise - somehow we made it happen (beginner's luck?)!

What a fun night! Practice will definitely make closer to perfect (I'm not sure perfection is attainable for me with these recipes). After experiencing the amount of labor that does into those petite desserts, it is easy to understand why they are so expensive at the bakery!

Have you made macarons? Tackled a pastry that you always buy at a bakery? I"d love to hear your story!

Summer Baking: Middle Eastern Night {Class 9}

This summer I completed the Culinary Lab: Baking course as part of my graduate program - the Master of Liberal Arts in Gastronomy at Boston University. For six weeks I spent two nights a week in the professional kitchen learning all about baking. The course required students to keep a journal of the experience and I decided to record my adventures here on the blog. I hope you enjoy! You'll get the calorie-free version of my decadent baking experience.
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The word of the night is syrup! To be fair, these desserts are made in a hot climate and sugar helps to retard the staling process. Middle Eastern desserts vary across cultures, but they also share similarities. The same dessert can be known by a different name across borders or ethnic or religious groups. Ingredients are shared across cultures as well. As different groups moved across the region they introduced ingredients and dishes. Over time they have been adopted and adapted. Historically desserts from the Middle Eastern region were strongly perfumed with ingredients like rosewater, orange blossom and orange flower water.

Ma’amoul are filled cookies. The dough is not sweet at all, just a hint of orange blossom water. The filling is lightly sweet. Traditional fillings include date, walnuts, pistachios and almond. Dates are chopped and mixed with orange flower water. Walnuts are chopped with sugar, cinnamon and orange blossom water. These are made in beautiful wooden molds. The design of each mold matches the filling inside. The cookie is stuffed and then placed into the mold. A good whack on the baking sheet releases the cookie and it is ready for the oven. The cookies do not brown in the oven and are dusted lightly with powdered sugar before serving.

Melomakarona are Greek – a dry cookie dipped into a warm honey syrup. These cookies are made with a fragrant combination of orange juice, brandy, orange zest, cinnamon and cloves. The dry texture is achieved with a combination of AP flour, semolina and ground walnuts.

The syrup packs quite a sweet punch here – 2 cups of sugar, 2 cups of honey, and 2 cups of water. The cookies take on the wonderful honey flavor and are quite addicting.

The ravani, or basbousa, is a Greek semolina cake generously doused in lemon soaking syrup. Ravani is made with yogurt which gives it a pleasant tang along with the lemon syrup. The yogurt and baking soda provide the leavening for the cake. The recipe instructs, “when the cake can no longer absorb the syrup, stop adding it.” This is how I feel about the class – I’ve hit my sugar absorption limit! The weight of this pan was incredible after we soaked it. Thankfully this is cut into small pieces – remember the importance of matching the sweetness of the dessert with the serving size. Although most American desserts are usually ‘bigger is better.’

Even though these were all so different, you can see the similarities in technique and ingredients across the recipes. What a delicious and fragrant part of the world!

Do you have a favorite Middle Eastern dessert? Favorite local shop for them? I love Sofra bakery in Cambridge and Seta’s Café in Belmont.