Super Bowl food
- Thread starter amanda_pennsylvania
- Start date
I've made something similar- It can get pasty if the French bread is not the right consistancy
So you may want to consider using good baguettes instead of the bigger French bread loaves. First time I made one of these (not the same recipe but similar but using Italian sausage and herbs) pasty happened and it was pretty awful. The soft bread crumb interior was too soft and it pretty much disintegrated in the "wet" other ingredients.
And you don't know it is pasty until you cut when you are serving.
Second time I made it I used homemade French bread and it worked great. If you try it, maybe use La Brea bread or something that has a very substantial "crumb".
So you may want to consider using good baguettes instead of the bigger French bread loaves. First time I made one of these (not the same recipe but similar but using Italian sausage and herbs) pasty happened and it was pretty awful. The soft bread crumb interior was too soft and it pretty much disintegrated in the "wet" other ingredients.
And you don't know it is pasty until you cut when you are serving.
Second time I made it I used homemade French bread and it worked great. If you try it, maybe use La Brea bread or something that has a very substantial "crumb".
michael-in-phoenix
Well-known member
May I offer dissent? I made it twice, just to make sure I didn't goof it up the first time.
I found it a jumble of heavy, somewhat salty flavors tied together with cream cheese. It didn't move me.
My family said if you're going to go to the trouble, why not just make buffalo wings?
I will say that we LOVE real buffalo wings in our house (even the boys have warmed up to the sauce) and prefer those over the dip.
That's just us...
Michael
I found it a jumble of heavy, somewhat salty flavors tied together with cream cheese. It didn't move me.
My family said if you're going to go to the trouble, why not just make buffalo wings?
I will say that we LOVE real buffalo wings in our house (even the boys have warmed up to the sauce) and prefer those over the dip.
That's just us...
Michael
dawn_mo
Well-known member
I had this to say after I made it.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=5593
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=5593
amanda_pennsylvania
Well-known member
Yeah, we had a similar problem once. Tasted chile in the air for three days.
amanda_pennsylvania
Well-known member
Thanks for all the good ideas, everyone. Lots to choose from!
I also saw a recipe in Parade Magazine for pork tenderloin sandwiches that looked good (Bobby Flay, I think). I'll post that if I can dig up the paper...
I also saw a recipe in Parade Magazine for pork tenderloin sandwiches that looked good (Bobby Flay, I think). I'll post that if I can dig up the paper...
amanda_pennsylvania
Well-known member
Cuban Sandwich Crostini
I thought this looked rather good--what do you all think? I've never made anything like this, but it sounds good and not too hard.
http://www.parade.com/food/recipes/parade/013110-bobby-flay-super-bowl-party.html
I thought this looked rather good--what do you all think? I've never made anything like this, but it sounds good and not too hard.
http://www.parade.com/food/recipes/parade/013110-bobby-flay-super-bowl-party.html
magnoliainchicago
Well-known member
Oh My . . . I make something similar once in a blue moon . . .
I was having a nostalgic moment last weekend, coupled with a "I am SOOO bored" with my menus that I unexpectantly reverted to something similar even though I know it's bad for me!!
Off the cuff recipe . . .
Saute sausage (mild and hot mix taken out of the casings) until done.
Saute chopped/slice onion
Saute sliced peppers (the original was always green peppers, but yellow, red, orange were 1/2 the price last week)
Slice in half italian loaf or french baguetter. Scoop out extra breading to form bread bowl.
Layer bottom of bread bowl with mozzerella, add sausage mixture, and top with additional mozzerella if desired.
Place on foil and place in oven (350 degrees) until warmed through and cheese is melted.
Slice into pieces (1-2") and serve.
****
If I hadn't made this last week, I would make it in a heartbeat again.
I was having a nostalgic moment last weekend, coupled with a "I am SOOO bored" with my menus that I unexpectantly reverted to something similar even though I know it's bad for me!!
Off the cuff recipe . . .
Saute sausage (mild and hot mix taken out of the casings) until done.
Saute chopped/slice onion
Saute sliced peppers (the original was always green peppers, but yellow, red, orange were 1/2 the price last week)
Slice in half italian loaf or french baguetter. Scoop out extra breading to form bread bowl.
Layer bottom of bread bowl with mozzerella, add sausage mixture, and top with additional mozzerella if desired.
Place on foil and place in oven (350 degrees) until warmed through and cheese is melted.
Slice into pieces (1-2") and serve.
****
If I hadn't made this last week, I would make it in a heartbeat again.
Roasted chicken sandwiches w/ pepper jack cheese & chili (chipotle) mayonnaise -from my to-try list:
ROASTED CHICKEN SANDWICHES WITH JACK CHEESE AND CHILI MAYONNAISE
Great reviews!
Guests take part in the fun by assembling their own sandwiches with colorful roasted peppers, mixed greens, tomatoes, chipotle mayonnaise and jalapeño Monterey Jack cheese. Serve chilled sodas and iced tea.
INGREDIENTS:
Chipotle Mayonnaise:
1 1/2 cups mayonnaise
3 large garlic cloves, minced
2 teaspoons minced canned chipotle chilies
1 large red bell pepper
1 large yellow bell pepper
1 large orange bell pepper
12 6- to 8-ounce skinless boneless chicken breast halves
2 tablespoons olive oil
12 ounces Monterey Jack cheese with jalapeños, sliced
5 cups mixed baby greens
5 medium tomatoes, thinly sliced
4 French bread baguettes, ends trimmed, each cut crosswise into 3 equal pieces, halved lengthwise
DIRECTIONS:
Mix mayonnaise, garlic and chipotle chilies in medium bowl. Season with salt and pepper. Transfer to serving bowl.
Char bell peppers over gas flame or in broiler until blackened on all sides. Place in bag; let stand 10 minutes. Peel; seed. Cut into 1-inch-wide strips. (Mayonnaise and peppers can be prepared 1 day ahead. Cover separately; refrigerate.) Arrange peppers on platter with greens and tomatoes.
Preheat oven to 400°F. Lightly oil heavy large baking sheet. Place chicken on baking sheet. Brush chicken with oil. Sprinkle with salt and pepper. Bake until cooked through, about 10 minutes. Transfer chicken to cutting board. Cut crosswise into 1/2-inch-wide slices, keeping slices of each breast together. Return chicken to baking sheet. Top with cheese. Bake until cheese melts, about 2 minutes.
Transfer chicken to platter and serve with bread, mayonnaise, roasted bell peppers, mixed greens and tomatoes.
Makes 12 Servings.
Bon Appétit - June 1997
http://www.epicurious.com/recipes/food/reviews/Roasted-Chicken-Sandwiches-with-Jack-Cheese-and-Chili-Mayonnaise-4065
ROASTED CHICKEN SANDWICHES WITH JACK CHEESE AND CHILI MAYONNAISE
Great reviews!
Guests take part in the fun by assembling their own sandwiches with colorful roasted peppers, mixed greens, tomatoes, chipotle mayonnaise and jalapeño Monterey Jack cheese. Serve chilled sodas and iced tea.
INGREDIENTS:
Chipotle Mayonnaise:
1 1/2 cups mayonnaise
3 large garlic cloves, minced
2 teaspoons minced canned chipotle chilies
1 large red bell pepper
1 large yellow bell pepper
1 large orange bell pepper
12 6- to 8-ounce skinless boneless chicken breast halves
2 tablespoons olive oil
12 ounces Monterey Jack cheese with jalapeños, sliced
5 cups mixed baby greens
5 medium tomatoes, thinly sliced
4 French bread baguettes, ends trimmed, each cut crosswise into 3 equal pieces, halved lengthwise
DIRECTIONS:
Mix mayonnaise, garlic and chipotle chilies in medium bowl. Season with salt and pepper. Transfer to serving bowl.
Char bell peppers over gas flame or in broiler until blackened on all sides. Place in bag; let stand 10 minutes. Peel; seed. Cut into 1-inch-wide strips. (Mayonnaise and peppers can be prepared 1 day ahead. Cover separately; refrigerate.) Arrange peppers on platter with greens and tomatoes.
Preheat oven to 400°F. Lightly oil heavy large baking sheet. Place chicken on baking sheet. Brush chicken with oil. Sprinkle with salt and pepper. Bake until cooked through, about 10 minutes. Transfer chicken to cutting board. Cut crosswise into 1/2-inch-wide slices, keeping slices of each breast together. Return chicken to baking sheet. Top with cheese. Bake until cheese melts, about 2 minutes.
Transfer chicken to platter and serve with bread, mayonnaise, roasted bell peppers, mixed greens and tomatoes.
Makes 12 Servings.
Bon Appétit - June 1997
http://www.epicurious.com/recipes/food/reviews/Roasted-Chicken-Sandwiches-with-Jack-Cheese-and-Chili-Mayonnaise-4065
Flank Steak Sandwiches With Onions and Blue Cheese
http://www.recipezaar.com/Flank-steak-sandwiches-with-onions-and-blue-cheese-83309
http://www.recipezaar.com/Flank-steak-sandwiches-with-onions-and-blue-cheese-83309
"Upscale Pig in a Blanket." Use puff pastry and Kielbasa. Slice the Kielbasa on the bias into ovals.
Slice a sheet of puff pastry into 10-12 2x5" rectangles, then cut those from corner to corner into long triangles. Wrap the sausage with the points on top, bake at 425* Serve with Dijon mustard.
I saw this on "Queer Eye" and I swear, everyone goes gaga over these, even the snobbiest foodies.
Slice a sheet of puff pastry into 10-12 2x5" rectangles, then cut those from corner to corner into long triangles. Wrap the sausage with the points on top, bake at 425* Serve with Dijon mustard.
I saw this on "Queer Eye" and I swear, everyone goes gaga over these, even the snobbiest foodies.