[recipe to follow]

Super Bowl LII February 4, 2018

Buffalo Turkey Meatballs

24 Meatballs

Ingredients

1 tablespoon vegetable oil

2 tablespoons olive oil

¼ cup Frank’s Red Hot Sauce

1 pound ground turkey

½ celery stalk, minced

¾ cup bread crumbs

½ teaspoon sea salt

1 teaspoon granulated garlic

1 teaspoon granulated onion


Method

Preheat the oven to 450°F.

Drizzle the vegetable oil into baking sheet and use your hand to evenly coat the entire surface. Set aside.

Combine the olive oil and hot sauce in a small bowl whisking until fully incorporated.

Combine the hot sauce mixture, ground turkey, celery, bread crumbs, and seasonings in a large mixing bowl and mix by hand until thoroughly incorporated.

Roll the mixture into round, ¾ inch balls, making sure to pack the meat firmly.

Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.

Roast for 15 to 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.

Allow the meatballs to cool for 5 minutes in the baking dish before serving. 

Oven Crisp Chicken Wings
4 – 6 Servings
Ingredients
3 lbs chicken wings 1+ teaspoon salt ½+ teaspoon black pepper1 tablespoon granulated garlic 1 tablespoon granulated onion 
1 cup flour – All purpose
1 teaspoon baking powder
1 tablespoon paprika
¼ teaspoon cayenne pepper
¼ cup grapeseed oil – optional  

  • Preheat oven 450 degrees
  • Line 2 sheet pans (cookie sheets) with parchment paper or lightly rub pan with oil to prevent sticking.

Note:  Read instructions carefully, seasonings will be divided between the wings and the coating. 
Method

Wash wings, cut into drumettes and flats save tips for chicken broth. 
Pat pieces dry with paper towels. Season wings with salt, pepper, granulated garlic and onion. Refrigerate and let chicken marinate in the seasoning at least 3 hours or over night.
In a bowl, combine the flour, baking powder, paprika, cayenne pepper, 1 teaspoon salt,1/2 teaspoon pepper, 2 teaspoons garlic and 1 teaspoon onion.
Coat wings with the seasoned flour and knock off any excess flour.
Arrange chicken on sheet pans, leaving space between each piece.
Bake uncovered 20 minutes, turn and continue baking until golden brown approximately 10 minutes longer.
Louisiana Crab Cakes
6 Cakes
or 12 mini cakes

Ingredients
1 lb crabmeat
¼ cup green onions, chopped, fine
3 garlic cloves, chopped, fine
½ red pepper, chopped, fine
¼ cup parsley, chopped, fine
1 teaspoon dried thyme or 2 teaspoons fresh, chopped, fine
1 tablespoon Cajun Spice Mix [recipe to follow]
¼ teaspoon Tabasco or other hot sauce
¼ teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
¼ cup tomato puree or sauce
1 cup panko bread crumbs
1 teaspoon sea salt
¼ teaspoon black pepper
Finely ground cornmeal or flour
2 – 3 tablespoons grapeseed oil for frying [for all 6 cakes]

Instructions
With the exception of the cornmeal or flour and vegetable oil, mix all ingredients until everything is thoroughly combined.
Shape into patties and lightly coat each patty with cornmeal or flour then refrigerate for a minimum of 1 hour or overnight.
Pour 2 – 3 tablespoons of oil in a non stick skillet and heat to medium high.
Once oil is hot fry the cakes in batches 3 – 5 minutes on each side or until golden brown on each side.

 Salmon Pate Tea Sandwich
4 – 6 Servings
Note Tuna can also be used. 
 

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.

 

 Baked Mac & Cheese Hor d’oeuvres
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
 or
Spray 3 cookie sheet with oil

Bake 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. 

  

 Falafels

6 Servings


 Ingredients

2 cups cooked chick peas, drained

¼ cup oat bran

½ teaspoon baking powder

½ small onion, coarsely chopped

1 teaspoon minced garlic

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon granulated garlic

½ teaspoon granulated onion

1 teaspoon, jalapeno peppers, chopped

½ teaspoon crushed red chili peppers

1 handful fresh cilantro leaves coarsely chopped

½ teaspoon sea salt

1 – 2 tablespoons vegetable oil, for frying


Method

With the exception of the oil, place all items in a food processor and pulse until combined 3 minutes.  Taste for season and add salt and pepper if needed.

Transfer to a bowl and refrigerate for 15 – 30 minutes.

Roll the falafel mixture into 6 balls (if mixture is too moist, add more oat bran 1 tablespoon at a time) then. Carefully flatten into patties. 

Heat a large fry pan on medium heat, add the oil and let it get hot.

Gently place the patties in the hot oil and let them fry until golden brown about five minutes, before turning.

Let the second side cook another 6 – 8 minutes before removing from the pan.   Remove the falafels and place them on a platter lined with paper towels to absorb any excess oil.


Note:  These falafels taste fantastic with slices of fresh mango and avocados.
  Hummus
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.
 Pico de Gallo – Vegan
6 Servings
Ingredients
3 Roma tomatoes, diced
¼ red onion, minced
3 tablespoons chopped fresh cilantro
¼ jalapeno pepper, seeded and minced¼ – ½ chipotle pepper in adobo sauce, minced
½ lime, juiced
1 clove garlic, minced
¼ teaspoon granulated garlic
¼ teaspoon ground cumin
½ teaspoon sea salt
freshly ground black pepper to taste

Method
Stir the tomatoes, onion, cilantro, jalapeno pepper,chipotle, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving. 
  Loaded Guacamole – Vegan
6 Servings

Ingredients
2 avocados, fairly soft, peeled and pit removed
1 tablespoon lime juice
¼ teaspoon white wine vinegar
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon cumin, ground
¼ teaspoon granulated garlic
½ red onion, minced
1 jalapeno pepper, minced
2 tablespoons chopped cilantro
1 Roma tomato, diced

Method
In a medium bowl, mash avocado and mix with lime juice and vinegar.
Stir in the salt, pepper, cumin, and granulated garlic .
Mix in red onion, jalapeno pepper, cilantro, and chopped tomato.
To prevent guacamole from oxidizing (turning dark) – wipe a piece of cling wrap lightly with oil and spread it directly on the surface of the guacamole after it’s put in the container, then put the top on. This will keep guacamole green for days. 

Melon Salad
8 – 12 Servings

Ingredients:
⅓ cup honey or agave syrup
½ cup orange juice
Juice of 1 lemon
¼  teaspoon crushed red chili peppers – Optional
2 tablespoons chopped fresh mint leaves
1 cantaloupe, seeded, peeled, diced
1 honeydew melon, seeded, peeled, diced
1 watermelon, seeded, peeled, diced

Instructions:
In a small bowl, combine honey, orange juice, lemon juice, chili peppers and mint, mix well.

Place melon cubes in large serving bowl and pour honey mixture over. Toss gently to coat and serve immediately or cover and refrigerate until serving time.


More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2018/02/super-bowl-lii-february-4-2018.html.