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Super Bowl LI, 2017

On the Menu

 

5 – 6 Servings
Ingredients
   for the wings:
3 pounds chicken wings, tips removed, drumettes and flats separated
2 tablespoons vegetable oil
2 teaspoons sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon freshly ground black pepper
    for the Buffalo sauce:
1 tablespoon olive oil
¼ teaspoon granulated garlic
¼ teaspoon granulated onion
¼ cup Frank’s Red Hot Sauce
Method 
Preheat oven to 400°F.
Coat 2 sheet pans with oil and set aside

Place wings, oil and seasoning in a large bowl; toss until all wings are coated. Divide wings between the 2 sheet pans spread out in a single layer. Bake wings until cooked through and skin is crispy, 45–50 minutes.
Meanwhile, in a small sauce pan, whisk together all the ingredients for the buffalo sauce and keep warm over very low heat.
Once wings are done, place them in a large bowl along with the buffalo sauce and toss until all wings are coated with sauce. Serve immediately.

 
5 – 6 Servings
Ingredients

   For the wings
3 pounds chicken wings, tips removed, drumettes and flats separated
2 tablespoons vegetable oil
2 teaspoons sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon freshly ground black pepper
For the Ginger-soy glaze:
¼ cup soy sauce
¼ cup water
2 tablespoons honey
3 large garlic cloves, crushed
½ teaspoon ground ginger

Method

Preheat oven to 400°F.
Coat 2 sheet pans with oil and set aside

Place wings, oil and seasoning in a large bowl; toss until all wings are coated. Divide wings between the 2 sheet pans spread out in a single layer. Bake wings until cooked through and skin is crispy, 45–50 minutes.
Meanwhile, in a small sauce pan, add the soy sauce, water, honey, garlic and ginger, bring to a boil stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally for 7–8 minutes.  Strain glaze into a medium bowl then return it to the pan and keep warm.
When wings are done, transfer the sauce and wings to a large bowl and toss until wings are evenly coated.  Return the wings to the sheet pans and bake again until glaze is glossy and lightly caramelized, about 6 minutes.

10 – 12 Servings
 
Ingredients
1 ½ tablespoons olive oil
1 large onion, chopped
8 medium garlic cloves, minced
2 tablespoons chili powder
1 tablespoon ground coriander
2 – 15 ounce cans fire-roasted tomatoes
1 pound dried black beans, sorted, rinsed
2 chipotle chilies, canned in adobo sauce, minced
2 Teaspoons dried oregano
1 Tablespoon granulated garlic
1 Tablespoon granulated onion
10 Cups water
2 Teaspoons coarse sea salt
1 Medium butternut squash, peeled, seeded, cut into ½ inch cubes
1 cup Morningstar Farms or Boca Vegetable Crumbles
Garnish
Coarsely grated pepper Jack cheese
Diced onions
Chopped fresh cilantro
Pickled jalapeno slices
Directions
Heat oil in heavy large pot over medium heat, add onions and cook until soft and beginning to brown, stirring often, about 5 minutes.
Add garlic, saute 1 minute.
Sprinkle in chili powder and coriander, saute a few seconds.
Stir in tomatoes with juice, beans, chipotles, oregano, granulated garlic and onions.
Add 10 cups water. Bring to a boil, reduce heat to medium low and simmer uncovered 1 hour.
Add 1 Teaspoon salt
Continue cooking until beans are tender, stirring occasionally.  Total cooking time should take approximately 2 hour.
Add squash, vegetable crumbles and remaining salt to chili. Simmer uncovered over medium-low heat until squash is tender, about 30 minutes.

Serve with any or all of the following:   Cheese, onions, cilantro, and pickled jalapeno slices

Note:  To make a meat chili, add ½ – 1 pound of ground turkey (sautéed and seasoned with salt and pepper) instead of the vegetable crumbles.

 

Ingredients
½ lemon juiced ~ 2 tablespoons
¼ – ½ teaspoon sea salt
1 tablespoon minced garlic
1 teaspoon minced jalapeno peppers
½ teaspoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 – 2 tablespoons olive oil
Methods
Place all ingredients in a food processor and blend until smooth and creamy.
Taste for flavor and adjust salt and pepper if needed.
2 tablespoons of oil will produce a lighter and creamier blend.
I am not a fan of the “chick pea,” so I make mine with Great Northern Beans!
4 – 6 Servings
Ingredients
1 can salmon (7 ounce)
¼ cup red onion chopped, fine
¼ cup celery, chopped, fine
¼ cup dill, chopped, fine
¼ cup cucumber, chopped, fine
¼ teaspoon salt
½ teaspoon black pepper
¼ cup mayonnaise
16 slices white/wheat bread
¼ cup unsalted butter, room temperature
Notes:
  • Allow 4 – 6 cut sandwich servings per person.
  • Select the best quality white or wheat bread.
  • Freeze the bread before cutting.
  • Always use unsalted butter
  • Bread slices should be lightly buttered, no matter what filling you are using.
  • Cut crusts off the bread with a long, sharp knife after the sandwiches are filled.
  • Cut sandwiches in half on the diagonal then into fourths.
Method
Drain salmon, remove any bones and skin.  Place salmon in a bowl, and mash with a fork.  Add all the remaining ingredients mix thoroughly then refrigerate while preparing the bread.
Spread butter lightly on one side of each slice of bread, then spread a thin layer of the salmon pate on 8 slices of bread. Top with the remaining 8 slices of bread, buttered side down.
Cut the crusts off the bread with a long sharp knife.
Cut sandwiches in half on the diagonal then again into fourths.
Note: If making sandwiches ahead of time, cover them loosely with a sheet of wax paper and then place a damp towel over the wax paper.
96 Servings
Ingredients
1 pound box elbow macaroni
4 quarts water
1 bay leaf
1  teaspoon sea salt
1 tablespoon paprika
1 teaspoon basil
2 eggs, at room temperature
2 cups milk, at room temperature
2 ½ cups (10 oz) grated pepper jack cheese
4 ½ cups (1 1/4 lbs.) grated Extra Sharp NY or WI Extra Sharp cheddar cheese
Heat oven to 350 degreesSpray 3 Mini muffin pans with oil
 orSpray 3 cookie sheet with oil

Baked on a Cookie Sheet
Method
To cook macaroni to al dente:  In a large pot, pour in 4 quarts of water add the bay leaf and bring to a rapid boil.
Add macaroni, stir it and bring water back up to a rapid boil.
Once water is boiling, stir again, cover the pot and remove it from the heat.
Let pot sit covered and undisturbed for the length of the cooking time that is stated on the box approximately 6 minutes. Meanwhile in a medium bowl, whisk together eggs and milk until thoroughly combined.
When pasta is done, drain and remove bay leaf, return macaroni to pot and mix in salt, paprika and oregano.
Add the room temperature egg and milk mixture to the drained, hot macaroni then stir in the cheese.  Mix until well combined, mixture should be slightly moist, not swimming in milk.
Transfer mixture to mini muffin tins or using a 1 ounce ice cream scoop, place 24 scoops on each cookie sheet. Note: use 1 1/4 cups of milk if you’re baking on a cookie sheet. 
Bake uncovered until cheese melts and the top is lightly browned, about 25 minutes.
Let cool slightly and remove with a spatula.
Serve hot.
4 Servings
Ingredients
2 romaine lettuce leaves, chopped
1 Roma tomato, diced
2 strips of bacon, cooked, chopped
¼ cup croutons
2 large Avocados
1 lime
   For the Dressing:
1 avocado
1 tablespoon lime juice
¼ teaspoon granulated garlic
¼ teaspoon granulated onion
¼ teaspoon sea salt
¼ teaspoon crushed red chili peppers
Method
In a medium bowl, combine the lettuce tomatoes bacon and croutons.  If the croutons are large, dice them smaller to fit your needs.
For the Dressing: Wash, cut, remove seed and peel the avocado. Place the avocado in a small bowl along with the ingredients for the dressing.
Using a fork, mash the pulp and whip with the folk until dressing is smooth and creamy.
Start out with 3 tablespoons of the dressing and mix it into the salad. The remaining dressing can be used as a sandwich spread i.e. mayonnaise.
Wash, cut, remove seed and peel the avocado. Squirt the avocado halves thoroughly with the lime juice inside and out.  Then gently stuff the salad inside the avocado halves.
Serve immediately.
8 Servings

Ingredients:
8 large hard-boiled eggs
½ Cup Vegan Mayonnaise – [link to recipe]
1 teaspoon Dijon mustard
pinch cayenne pepper – optional
½ – 1 teaspoon curry powder
¼ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 tablespoons minced chives
Paprika

Instructions:
Peel the eggs and cut them lengthwise in half.
Remove the yolks and place in a small bowl.
Mash the yolks until smooth and add the mayonnaise and mustard. Mix until a smooth paste forms.
Mix in the cayenne, curry, salt, pepper and chives.
Spoon the mixture into the egg halves, or pipe using a pastry bag and star tip. Dust lightly with paprika. Cover and refrigerate for up to 8 hours before serving.


More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2017/02/super-bowl-li-2017.html.