We would not have known where playing the Super Bowl finals unless my brother-in-law was here visiting us a few weeks ago. Because he wanted to watch some American football, we actually watched the game with the “potentially” deflated balls (one of the teams in the semi-finals has been accused of deflating the footballs for a better grip). What can one say? Wouldn’t both teams playing benefit from that in that case?? Anyway, so this year I can actually say that we saw a game (even though I honestly only can say I was somewhat paying attention) before the actual final Super Bowl. But our discussions at home has not been around who will win, it has, as always been, “what are we going to eat”? My husband wanted to eat crawfish. We still have some in the freezer, but we forgot to defrost them, so plan B would had to be something with shrimp instead. Neither one of us likes chicken wings, but we like the idea of some kind of finger food. But less messy though. I always make sure to have some shrimp in the freezer. I would prefer to have had some fresh domestic shrimp, but sometimes one doesn’t have a choice. So this time I used frozen shrimp, deveined and peeled. * *III Some fantastic boiled shrimp & fried potato wrapped shrimp. They were served with a Asian/Caribbean dipping sauce and some hot salsa. * * Potato wrapped Shrimp; serves 4. a couple of baking potatoes. About 20 Shrimp, larger version (about 5 per person). Directions; Peel some baking potatoes. Make shoestrings out of the potatoes either with a zester (that is what I used) or if you have a the little gadget that makes shoestrings out of vegetables you are the lucky one. It is a little tedious to make the shoestrings but it is worth it. Wrap the shoestring potatoes around the dried off and peeled shrimp. Heat some oil in a skillet. Fry the shrimp on a medium hot heat. Make sure not to burn them. Turn after a few minutes. Let them sit on a little paper towels to get rid of access oil. Salt to taste. * * * For the boiled shrimp, first make a good tasting broth for boiling the shrimp. Boil some water together with stalks & leaves of different kind of herbs. Garlic cloves, fresh ginger, lemon or lime or just about any kind of herbs and good tasting vegetables that you have at home. I let this boil for about 20 minutes or so just to make sure it gets to me a full body and taste on the broth. You can make this ahead of time. Even a day before. When you are ready to boil the shrimp, drop them into the boiling broth. Boil for a couple of minutes until they are just about to turn pink. Turn off the water and let them cool down slightly in the broth. * * For the dipping sauces, you can use any of your favorite sauces. Perhaps a salsa, hot or mild, a tartar sauce, cocktail sauce or an asian dipping sauce. Asian/Caribbean inspired dipping sauce; 4 tbsp. Soy sauce 4 tbsp. Mirin. 3 tbsp. freshly pressed lime juice. 2 tbsp. mango salsa or mango sauce (or even mango vinegar). If you don’t have any, you could use a little freshly ground fruit such as pineapple (use 1 ring of pineapple and puree it down, or use some apple sauce even). A pinch of Chile flakes. Mix all together. Add a little chopped cilantro at the end. This is just one of those improvised sauces that really is made according to what you have at home. The base, soy & mirin is the regular teriyaki sauce so if you rather use that, it is also ok. Just add some heat, some freshness with citrus and some sweetness from mango for example. The chili flakes makes the whole thing come together with a little bit of a kick. This is a really delightful dipping sauce. Just experiment with the tastes and make it your own favorite sauce. Enjoy, and let’s hope the best team wins!!!! Happy Super Bowl!!!
Posts Tagged ‘super bowl food’
Here we go again…
Another Super Bowl game… I had planned to be prepared and know exactly what to serve this year. That didn’t happen. “Something with hotdogs” was the order for this years football finals. Again? Some of the things we did last year were “thin-bread rolls with hotdogs”.
We don’t really eat hotdogs that often since it is one of the most processed foods there is so I rather cook something else. I decided to go with mini versions of pizzas. Everybody loves that so it is an “easy” one. Since I decided a few years back not to fight it for super bowl and just make some home-made fast food my way, it is ok. I can live with it. I actually managed to squeeze in some whole wheat pizza dough for the pizza buns and lot’s of herbs in the crust of the calzones. One does what one can. It is like hiding vegetables from kids.
Instead of eating big slices that drip and are a little harder to handle, I make mini calzones and pizza “buns”.
The recipes are easy . The only “set” measurements are for the dough itself. After that, you just add the amount of topping you like.
Try these mini pizzas and Have a great Super Bowl.
Tomato sauce. A few tablespoons per pizza.
Cheese. I use a mixture of a few different kinds of cheese. Cheddar, Monterey Jack, Mozzarella, Gruyère or just anything you have in the house. About a handful per pizza.
Smoked ham or Canadian bacon. About a handful per pizza.
A pinch of Italian seasoning or dried Thyme and Oregano on the filling. You would need a little more if you add it to the crust.
Take the pizza dough. Divide it into portion sizes (the size of a tennis ball or the size of your choice). Roll them out very thinly (you can add dried herbs to the crust by pressing it in while rolling out the dough). Spread a little tomato sauce onto one half, a couple of tablespoons per pizza. Make sure not to go all the way out into the edge. Place some cut up ham as a “stripe” across the middle of the dough. Add a handful of cheese on top. End with the herbs or seasoning. Fold the “lid” over. Pinch the edges very tight so that the calzone can “puff up”.
Bake in a 450 – 500 F (225-250 C) oven. It will take 5-10 minutes. You should bake them hot and fast. If you have a pizza stone, use that.
Note that you can use any kinds of cheeses and fillings for this pizza. The amount is also up to you. Just don’t over stuff them. They need a little space to be able to “puff up”.
Place the tomato sauce, ham and cheese horizontally across the dough. Fold over the “lid”. Pinch the edge well so that the calzone is nice and airtight.
Keep them whole or cut them into halves.
Cheese. I use a mixture of a few kinds. Cheddar, Monterey Jack, Mozzarella, Gruyère or just anything you have in the house. About a handful per pizza.
Roll out the pizza dough into a rectangular shape. It should be about 1/4″-3/8″ (about 1/2 cm) thick.
Spread tomato sauce onto the dough as if you were making cinnamon buns. Cut the pepperoni into small pieces. Spread it evenly all over the dough. Use as much as you would like. Add the cheese. Start rolling up the dough from one end to the other (it must be tight so that the filling doesn’t fall out when it is cut up into pieces). Make sure to pinch the end very well so the roll stays closed. Place the dough with the end facing down into the counter. Cut pieces about 3/4″ (2 cm) thick. Place on a baking sheet and bake in a 450 – 500 F (225-250 C) oven. It will take 5-10 minutes. You should bake them hot and fast. If you have a pizza stone, use that.
Roll up the pizza dough with all the filling just as if you where baking cinnamon buns.
Cut the pizza roll into pieces.
Basic Pizza dough.
3 – 3 1/2 c. flour.
1 tsp. salt.
2 tbsp. olive oil
Pinch of honey or sugar (the honey/sugar is used to help activate the yeast).
1 package dry yeast (1/2 oz) or 1 package ( 1 1/2 oz) fresh yeast .
1 cup warm water (warm not hot since it would ‘kill” the yeast).
Combine honey/sugar, water and yeast into a small bowl. Let sit until the yeast has dissolved).
Use a wooden spoon. Combine flour and salt in a large bowl and make a well in the center.
Pour yeast mixture and oil into well and stir in dry ingredients until you have a soft dough.
If dough is too sticky, add a little bit more flour.
Knead on a lightly floured surface for about 8 minutes or until smooth and firm.
Place in an oiled bowl, cover with a towel and let rise until doubled or 45 minutes to an hour.
* If you would like, it is smart to make a couple of batches of pizza dough at the same time and freeze it. If you use frozen dough, take it out the night or two nights before and let it de-frost in the fridge. This way the dough doesn’t become rubbery but nice and “giving”.