Posts Tagged ‘Super Bowl recipes’

Ernest Hemingway allegedly wrote a compelling work of fiction using only six words. A seemingly tragic story, complete with a beginning, middle and end, unfolds with these simple words: For sale: baby shoes, never worn. Following Hemingway’s format, I’ve come up with my own semi-tragic six-word story: Party planned, game lost, theme changed. Not really being an ardent football fan, I surprised myself with thoughts of hosting a Super Bowl party if the San Francisco 49ers beat the New York Giants. After Sunday’s overtime loss, I was in no mood for a party. But since, in my head, a menu had already taken shape, it seemed a shame not to put part of it to good use. Here’s a recipe for pulled pork sandwiches that’s easy, doesn’t smack too much of mustard or vinegar, and can be made in a slow cooker ahead of time! Australian Open party, anyone?

Easy Pulled Pork Sandwiches
Adapted from a recipe found on allrecipes.com

1 Boston Pork Butt Roast
Salt and freshly ground pepper
Enough root beer to cover roast (not diet version)
About 3 cups of your favorite barbecue sauce
1 dozen onion rolls, sliced in half and lightly toasted
1 large can of French’s French Fried Onions, optional

1. Rinse roast under cold running water and pat dry.
2. Rub salt and freshly ground pepper over roast.
3. Place pork in slow cooker and pour root beer over the meat until it is covered.
4. Cover with lid and cook on low until meat is well-cooked. Meat should fall off the bone and should be easy to shred. Length of cooking time will depend on the size of the pork butt roast and the type of heating element in your slow cooker. Plan on at least 8 to 10 hours for this portion of the cooking.
5. After meat is cooked, shred it and discard any fatty pieces.
6. Pour out the cooking liquid in the slow cooker (skim the fat off first, so that it does not go down the sink drain) and put the shredded meat back into the cooker. Stir in the barbecue sauce and gently mix until evenly distributed. Cook on low for one more hour, being careful that the sauce and meat does not burn.
7. Add salt and pepper to taste.
8. To serve: Let guests mound the pulled pork onto toasted rolls. Sprinkle french fried onions on top of meat, if desired. Put tops of rolls on sandwiches and make sure to provide plenty of napkins!

Serves about 12.

Linnell’s Notes:
1. The last time I made this I did not have root beer on hand, so I used some ginger beer that my brother-in-law kindly brought back from Australia for my hubby. I poured ginger ale soda in to cover the rest of the pork roast.
2. I used a 40 ounce bottle of Sweet Baby Ray’s Award Winning Barbecue Sauce, because I had it on hand. Obviously, the tastier the barbecue sauce, the tastier the pulled pork.
3. The pork can be cooked, shredded, cooled and refrigerated ahead of time. On game day, put the meat back in the slow cooker, add the barbecue sauce and cook on low for about one hour.
4. The topping of french fried onions gives the sandwiches a nice salty crunch!
5. Serve with some coleslaw and you are all set to go!


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A soft, yet crusty, bread surrounds succulent pieces of chicken and savory bits of celery, mushrooms, green onions, and bamboo shoots in these big and hearty Chinese Chicken Buns. Soon after you bite into a freshly baked one and let the flavors flood into your mouth, you’ll pat yourself on the back and say, “Damn, I’m a good cook!” It had been years since I last made these buns, but while deciding what to make for a Chinese New Year’s post, I remembered these delicious buns and it occurred to me that they would make fabulous Super Bowl fare, too! They can be made ahead and frozen for future use. But seriously, after you’ve taken your first bite of one, you’ll want to live in the present and not the future!

Chinese Chicken Buns
Adapted from a Sunset Magazine recipe

2 loaves (1 pound each) frozen bread dough
6 dried Asian mushrooms
2 pounds boneless, skinless chicken meat, breast and thigh meat
2 tablespoons soy sauce
2 cloves garlic, minced
2 teaspoons minced fresh ginger
2-3 stalks celery, thinly sliced
3-4 stalks of green onions
1 8 oz can of sliced bamboo shoots
2 tablespoons vegetable oil
4 eggs, hard boiled
Cilantro leaves, optional
Butter, melted

Sauce Ingredients:
1 tablespoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon salt
2 tablespoons soy sauce
2 tablespoons dry sherry
1/3 cup water

1. Remove frozen bread dough from the package and thaw as package directs, rubbing surface with a little bit of oil and covering with plastic film. Thaw just until pliable, about 1-2 hours at room temperature.
2. Hard boil the eggs and let cool.
3. Rinse and soak dried Asian mushrooms in enough hot water to cover them until soft and pliable, about 20 minutes. Cut off and discard tough stems; cut remaining mushrooms into thin strips.
4. Cut chicken meat into 1/2-inch-thick strips, each about 2-inches long.
5. Combine chicken with 2 tablespoons soy sauce, 2 cloves of garlic, minced, and 2 teaspoons minced fresh ginger.
6. Thinly slice celery stalks on the diagonal.
7. Wash green onions. Cut into 2-inch lengths (including tops).
8. Drain can of bamboo shoots.
9. Stir together sauce ingredients (listed above).
10. Pour 2 tablespoons oil in a 12-inch frying pan and place over high heat. When the oil is hot, add the marinated chicken; cook, stirring constantly, for 3 minutes.
11. Add celery; cook, stirring for 1 minute.
12. Stir in sliced mushrooms, sliced green onions, bamboo shoots, and sauce mixture. Cook, stirring until sauce thickens. Let cool.
13. Peel the eggs and cut in quarters, lengthwise.
14. With a lightly-floured knife, cut each thawed loaf into 4 equal pieces. Roll each piece into a ball. On a lightly floured surface, roll each ball into a round about 7-inches in diameter.

15. Place 1-2 sections of hard boiled eggs in the center of the dough. Top with 1/2 cup of the cooked chicken filling.

16. Gather edges of dough up around filling, being careful not to stretch the dough. Pleat in the edges and tightly pinch together to seal.

17. Turn on oven to 350 degrees F.
18. Place, buns, pinched side down about 2 inches apart on a lightly greased or parchment paper-covered baking sheet. Lightly cover and let rise in a warm place until puffy, about 30-45 minutes.
19. Brush with melted butter and bake for 30-35 minutes or until browned. Serve warm.
20. If made ahead, cool thoroughly on racks, then cover and refrigerate or freeze. To reheat, bake uncovered, in a 350 degree oven until hot, about 20 minutes if chilled. If frozen, bake for 35 minutes.

Makes eight.

Linnell’s Notes:
1. Dried Asian mushrooms can be found in most grocery stores and in Asian markets. The most common ones are the dried Shitake mushrooms. To soak dried mushrooms, place them in a bowl and cover them with hot water. Place a smaller bowl or plate on top of them to keep them submerged in the water.
2. I always double the recipe! Eight is never enough!
3. I tend to always add a little more of everything – more mushrooms, more celery, more green onions, more meat . . . and I usually double the amount of sauce.
4. I cut the 2-inch top segments (white part) of the green onions in half lengthwise, so that there are no thick pieces of onion to bite into.
5. Although the inclusion of slices of hard boiled egg is typical in a Chinese Chicken Bun, you can always choose not to include them if they are not to your liking.
6. I like the taste of cilantro in these buns, so I sprinkle a few cilantro leaves on top of the dough before adding the meat mixture.
7. Sometimes for an added rich and exotic flavor, I add pieces of Chinese Sausage into the chicken mixture.

Gung Hay Fat Choy!

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I’m not a Super Bowl fan, but I do love a reason to eat party food! Here’s a recipe that I tested last week that was super simple and tasty!

My adaptation of Baked Parmesan Garlic Chicken Wings:
(Original recipe from PizzAmore, Mount Dora, Florida)

Serves 4
1 teaspoon dried oregano
1 teaspoon dried or fresh rosemary
1/2 teaspoon ground cumin
1 teaspoon kosher or sea salt (1/2 tsp table salt)
2 1/2 pounds chicken wings, cut at joints, wing tips discarded
3 tablespoons extra-virgin olive oil (or melted butter)
2 tablespoons minced fresh basil
2 garlic cloves, finely minced
1/4 cup grated Parmesan cheese
1/2 teaspoon seasoning salt (like Lawry’s)
1 cup blue cheese dressing
1-2 teaspoons Dijon mustard (or to taste)

1. Preheat oven to 425F. In a large bowl, mix together the oregano, rosemary, cumin and salt. Toss the chicken wings in this mixture and lay them on a baking sheet.

2. Bake the chicken wings for 20-25 minutes. While the chicken is baking, mix together the oil (or butter), fresh basil, garlic, Parmesan cheese, and seasoning salt.

3. In a separate bowl, mix together the blue cheese dressing with the mustard (this is your dipping sauce)

3. When the chicken is cooked through, toss the wings with the garlic/cheese/butter sauce. Serve with the blue cheese/mustard dressing.

Note:The original recipe specified dried rosemary, but I used fresh rosemary because I do not like eating little bits of “sticks” that dried rosemary becomes. I’m a low sodium type person, so I felt the wings were a bit too salty for me, but other people thought they were fine.

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