Food fit for Super Bowl Sunday


This Sunday is the Super Bowl, and it’s just another excuse for a party!

With the San Francisco 49ers playing against the Baltimore Ravens, one could create a nice luncheon menu and be ready for the early afternoon kick-off.

An appetizer from San Francisco uses marinated artichokes to serve with apples and crackers.

Artichoke Heart Pate

Serves 4

Chop to a coarse consistency:

2 cups drained marinated artichoke hearts

2 tablespoons pine nuts

Add:

1/4-cup grated Parmigiano-reggiano cheese

2 garlic cloves, chopped fine

1 tablespoon mayonnaise

1 teaspoon Dijon mustard

Dash of hot sauce

Ground black pepper, to taste

Mix well, serve with sliced green apples and crackers or serve warm, spread on thin slices of baguette and broil until sizzling.

When in San Francisco, my husband Jim has to have clam chowder in sour dough bread bowl. If we are at the SFO airport for a few hours, we know exactly where to look for it, at Boudin Bakery and Deli.

Thick and Creamy Clam Chowder

Serves 8

In a large soup pot on medium heat, add and cook until crispy:

14 pieces bacon, cut into small pieces

Add and cook until translucent:

2 medium onions, chopped

Add the juice from:

2 (10-ounce) cans baby clams

Add:

14 medium potatoes, peeled and cubed into 1 inch pieces

Cook until potatoes are tender, mixing so the potatoes do not stick to the bottom.

Add:

Reserved baby clams from can

2 (21-ounce) cans cream of celery soup

2 cups heavy cream

2 cups milk

2 teaspoons dill weed

Stir occasionally and allow to heat through. Add:

2 tablespoons butter

Mix to melt butter, cook for 45 minutes over low heat until thickened.

When you think of Baltimore Maryland, a foodie would think of Maryland soft-shell crabs.

The famous blue crabs are a major commerce for the Chesapeake Bay. The industry began in the 1870s in Crisfield Maryland.

The blue crabs molt from May through September and folklore says it starts at the first full moon in May. They must be caught and frozen immediately after molting as the shells start hardening within two hours.

To clean soft-shell crabs, cut about 1/2 inch behind the eyes and mouth of the crab, remove and discard the gills, rinse and pat dry. Now you are ready to sauté the crabs. Simply sprinkle with salt and pepper, dredge with flour, melt 1 tablespoon butter in a skillet and sauté for 3 minutes on each side.

In honor of the Baltimore win, here is a recipe for Baltimore crab cakes.

Baltimore Crab Cakes

Serves 4

Combine is a mixing bowl, mixing well:

1 cup mayonnaise

1 tablespoon Dijon mustard

1 cup saltine cracker crumbs

2 cups fresh crabmeat, picked over

Place a large sheet of waxed paper on counter, spread:

1 cups saltine cracker crumbs

Divide crab cake mixture into eight equal portion,s pat each into a ball. Gently flatten each ball into a 3 inch diameter cake, coat each cake on both sides with crumbs.

Heat a large skillet over medium heat and lightly coat skillet with canola oil. Place each cake into hot pan and fry until golden on each side. Serve with lemon wedges and hot sauce.

For dessert, Zuni Café of San Francisco’s Pots de Crème would be a great way to end a day of screaming and yelling for your favorite team. Make them on Saturday as it needs to be served cold and set.

Zuni Café’s Chocolate Pots

de Crème

Serves 6

Preheat oven to 300 degrees. In a 2-quart saucepan over low heat, melt:

6 ounces bittersweet chocolate, chopped

Remove from heat. In another saucepan add:

1 1/2 cups whipping cream

1 1/2 cups milk

1/4 cup sugar

Heat on medium low heat, stir until sugar melts.

Whisk in a bowl:

8 egg yolks

While stirring constantly, slowly add the warm cream mixture. Pour through fine sieve into the melted chocolate, stir to combine.

Divide the mixture into 6 custard cups and place them at least 1 inch apart in baking pan. Add enough hot water to just reach under the lip of the custard cups.

Bake for 45 minutes or until the custards are just set at the edges. They should be slightly soft and will harden as it cools. Loosely cover and refrigerate until cold, at least 4 hours or overnight.

FOODIE BITES

If you made a terrific poke for Super Bowl and you think it is award-winning, the second annual Sam Choy’s Keauhou Poke Contest is being held on March 17 at the Sheraton Kona Resort and Spa at Keauhou Bay.

The contest is also in conjunction with the annual Kamhameha III and the Keauhou-born king, Lani Kauikeauouli celebrations. Check out www.keauhouresort.com for details and entry deadline is Friday, March 8.

From tomorrow through Friday, Hawaii Community College’s Bamboo Hale will feature the foods of Germany, and the week of February 5-8 will be the foods of Italy. Call 934-2591 for reservations. Hours are 11 a.m.-12:15 p.m. Call The cafeteria at 934-2559 for specials of the day.

Please feel free to e-mail me at wilson.audrey@hawaiiantel.net if you have a question. Bon appetit until next week.

 

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