The Super Bowl is less than a month away and less than a month from the first day of the year when you pledged to eat right and loose weight. According to the National Chicken Council (yes there is such a thing) Americans will eat 1.23 billion chicken wings on that day and according to Shape Magazine 11-million pounds of potato chips. Super Bowl Sunday is arguably one the largest food consumption. Inspired by the play-offs I went into my test kitchen trying to come up with some heathy game eats.
APPETIZER: ROASTED RED PEPPER & EGGPLANT DIP
This is an easy recipe to create. Coat red peppers, eggplant, onions with olive oil, salt, pepper and italian seasoning at 350-degrees for 25 minutes. Let the roasted veggies cool. Pour heavy cream over cooled veggies and flash blend with a hand blender until you achieve a rustic blended consistency. Serve with crackers or blue-chips.
MAIN COURSE: COFFEE CRUSTED ROASTED PORK SHOULDER OVER BLUE CHEESE POTATOES
The ease of the appetizer should inspire your inner home cook to take on the main course. I took a sampling of what I had in the fridge to inspire what I cooked. I like the idea of going to the grocery store and buying what is in season before having an idea of what you will cook. That’s the opportunity to be creative and that’s what I do at my day job, http://www.tigerlilysgreenwich.com. I am always looking for how things come together. The oven is the perfect melting ground for putting ingredients together. The winter is for oven roasted food, so take advantage of it.
You have to start somewhere. Just like building, every recipe has a cement or foundation. I always start with a mix of onions, garlic and a fat component to cook. This can either be dairy based like butter, meat-based which would be rendered from the meat you are roasting or an oil such as olive oil. In a roasting pan, I combined my meat which was slathered in mustard and rubbed in coffee beans with a selection of white, green and red onions. I also added a citrus of the season. Grapefruit is incredibly plentiful this time of year. It is a winter fruit, high in vitamins C & A.
In a separate roasting pan, I combined cut yukon potatoes, onions, a little roasting oil. Put both dishes in the oven at a temperature of 350-395 degrees for 20-minutes to start. I can’t help but peak at my food as it cooks and add or subtract from the equation as I go. After about 20-minutes, you can start to turn potatoes and squeeze citrus over the meat. It is also a good time to add crumbled blue-cheese over the potatoes.
TRUFFLE ROASTED ARTICHOKES
Pre-cook the artichokes in boiling water until they soften. Score in the middle and put on baking pan. I added truffle-oil, salt and pepper to roast. This side can cook in the same temperature in the oven as original roast.
Allow at least 40-minutes total for the meat and potatoes to completely cook. I am not one to set food on a timer and leave, so ideally you would be looking at what you are cooking every ten minutes or so following the first twenty-minute check. Bottom line you are looking for a golden brown outside and a moist inside. Take out the pork to cool and begin deglazing the pan.
Deglazing is what makes you a home cook. Have fun with it. I like to put the existing roast pan over a flame and add some type of liquid. Water is safe and takes on any flavor profile. To add another layer of taste, I squeezed more fresh grapefruit into the pan and add a hint of red wine. If you hand-blender is still out, flash the sauce in the pan a few times to get the sauté onions in the mix.
This coming weekend Seattle Seahawks play the 49ers and the New England Patriots face the Broncos. Leave the battle on the field and make something healthy to eat while you watch. Like Peyton Manning and Tom Brady you’ve been down this road before when it comes to making a good food choice. Beat on yourself and come out on the side of the winning team. As Joe Namath said, ““When you win, nothing hurts.” Even your waist-line.