Thursday, February 4, 2010

Super Bowl: NOLA Style

I love the Super Bowl. Yes, it's the one day of the year when I watch NFL football, but who really actually cares about the game aside from the fans of the lucky teams? There's food involved and that's what matters. And the commercials. Each year I do pick a particular team to cheer for- whether it's the team with the cute quarterback (Go Patriots!)or the sentimental underdog (WHO DAT?!). Naturally I'm cheering on the Saints this year since a.)they've never won; b.)they are still feeling the effects of Katrina; and c.)they have amazing food. I also heard firsthand accounts of the city's passion for the team from a good friend who interned in NOLA this past fall.

But back to the food. With D.C. forecast to get at least a foot of snow this weekend, it's the perfect weekend to cook. I haven't exactly invited many friends over to watch the game, but that's not stopping me from planning a small NOLA-themed Super Bowl party. Surprisingly, I haven't found many web sites with NOLA recipes catered specifically to the Super Bowl, but I did find a few.

Here are the recipes I'm planning to make:

Barbequed Shrimp (from Illinois Times)

* 1 1/2 - 2 lb. shrimp, shelled and deveined, shells reserved
* 1 1/2 c. chicken or vegetable stock
* 1/2 lb. unsalted butter PLUS 10 T. chilled unsalted butter, cut into cubes
* 1/2 tsp. cayenne pepper, or to taste
* 1 tsp. freshly ground black pepper
* 1 tsp. kosher or sea salt
* 1 tsp. crushed red pepper, or to taste
* 1 T. fresh rosemary, or 1 tsp. dried leaves (do NOT use ground)
* 1 T. fresh thyme, or 1 tsp. dried leaves (do NOT use ground)
* 1/2 tsp dried oregano
* 1 T. minced garlic
* 1 T. Worcestershire sauce
* 1/2 c. beer, at room temperature
* 1/4 c. catsup, preferably Heinz

Add the shrimp shells to the stock in a pan, cover and simmer for one hour. Strain out the shells. Measure 1 c. of the stock and set aside.

Melt the lb. butter in a very large skillet over low heat. If the skillet isn’t big enough to hold the shrimp in one layer, use 2 skillets. It’s important not to crowd the pan. Add the spices, herbs, Worcestershire, and garlic and stir to combine. This may be done ahead of time. Have the remaining ingredients in bowls at hand. Heat the butter/spice mixture over high heat. When hot, add the shrimp and cook for 1-2 minutes (depending on the size of the shrimp), shaking the pan instead of stirring. Add the stock and cook another 2 minutes. Add the beer and catsup and cook a minute longer. Remove from the heat and whisk in the chilled butter a few cubes at a time.
Serves 4-8 as a main course, 12 or more as an appetizer.

Adapted from a recipe in Chef Paul Prudhomme’s Louisiana Kitchen.

Muffuletta Sandwiches (from Epicurious)

Olive Salad:

* 1 cup each pitted green and black olives, coarsely chopped
* 1 tablespoon tiny capers
* 1/3 cup diced (1/4 inch) roasted red bell pepper
* 1/4 cup diced (1/4 inch) celery, with leaves
* 2 tablespoons chopped flat-leaf parsley
* 2 teaspoons finely minced garlic
* 2 tablespoons red-wine vinegar
* 2 tablespoons olive oil
* Salt and pepper, to taste


* 1 round peasant bread (about 7 inches in diameter, 5 inches high), halved crosswise, insides pulled out
* 4 ounces each thinly sliced Genoa salami and mortadella (found in the deli section)
* 4 ounces thinly sliced provolone cheese

Beignets (from Food Network)


* 1 1/2 cups lukewarm water
* 1/2 cup granulated sugar
* 1 envelope active dry yeast
* 2 eggs, slightly beaten
* 1 1/4 teaspoons salt
* 1 cup evaporated milk
* 7 cups bread flour
* 1/4 cup shortening
* Nonstick spray
* Oil, for deep-frying
* 3 cups confectioners' sugar


Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.

In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.

Preheat oil in a deep-fryer to 350 degrees F.

Add the confectioners' sugar to a paper or plastic bag and set aside.

Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners' sugar. Hold bag closed and shake to coat evenly.

I've never used any of these recipes before, so I'm hoping everything turns out okay! I'll have updates on Monday!

No comments:

Post a Comment