Winning Super Bowl party game plan requires the right dish
Last Updated on Wednesday, January 30, 2013 06:42 pm Written by Laura Stetser Thursday, January 31, 2013 05:00 am
EGG HARBOR TOWNSHIP – Whether your Super Bowl party crowd is rooting for the Baltimore Ravens or the San Francisco 49ers, one thing is for certain: They will be hungry. But since guests will be busy watching the big game and its popular commercials, the key to a good spread is to have quick finger foods on hand so they can get back to the action quickly.
Chef Ray Klein of Egg Harbor Township, who hosts a monthly cooking class through the township recreation department, presented his ideas to a class Wednesday, Jan. 23. A longtime chef at the Tropicana casino, Klein said he changed careers to have more time with his family. He now hosts the classes as a way to stay connected to his culinary interests and to share his knowledge with the community.
“He really has a passion for cooking and loves to teach others,” said his wife, Elizabeth, who along with their daughter Emma, 14, acts as his sous chefs during classes.
Toni-Lynn Rispoli, a regular student in his classes, said all of the recipes he makes are accessible and delicious.
“He gave us this chicken pot pie soup recipe that is to die for,” Rispoli said. “He makes you realize, ‘Oh, I can do this.’ He gives you a little more confidence in the kitchen.”
His next class, Time to Cut the Fat, will be held 6:30-8:30 p.m. Wednesday, Feb. 20 and will explore modifying recipes to make them healthier. Classes are open to township residents only and cost $30. For information call (609) 272-8120.
For Super Bowl parties, Klein highly recommends his BBQ Buffalo Chicken Sliders.
BBQ Buffalo Chicken Sliders
1 pound ground chicken
1 onion, diced
2 stalks of celery, diced
1 cup barbecue sauce
1/4 cup hot sauce
2 cups lettuce, shredded
8-ounce package of crumbled blue cheese
8 slider-sized rolls
Mix hot sauce with barbecue sauce and set aside. In a bowl, mix chicken with 2 tablespoons of barbecue-hot sauce mix and the celery and onions. Form into eight burgers. Brush both sides of each burger with remainder of sauce and grill until cooked through. Place burgers on bun and top with lettuce and blue cheese.
Guacamole
3 ripe avocados
1-2 tablespoons chopped fresh cilantro
Juice of one lime
Salt and pepper to taste
1 bag tortilla chips
Mash avocado. Add cilantro and lime juice and season with salt and pepper. Serve with tortilla chips.
Mediterranean Cheese Ball
1 1/2 cups sliced almonds
8 ounce package crumbled feta cheese
1/4 cup sundried tomatoes, diced
2 cloves garlic, chopped
2 8-ounce packages of cream cheese, softened
10-ounce package of frozen chopped spinach, thawed and drained
2 tablespoons parsley, finely chopped
Crackers or pita wedges
In a bowl, mix a half-cup of the almonds, feta, sundried tomatoes, garlic, cream cheese and spinach. Shape mixture into a ball and roll in remaining almonds and parsley. Refrigerate for two hours. Serve with crackers or pita wedges.
Taco Soup
1 pound ground turkey
3 cans stewed tomatoes
1 28-ounce can whole plum tomatoes
28 ounces chicken broth
1 small can tomato paste
1 package Hidden Valley Ranch dressing (powder)
1 package taco seasoning
1 can dark red kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 bell pepper, chopped
1 onion, chopped
1 bag frozen corn
Brown meat in bottom of a stockpot. Add onions and peppers and cook for about 3-4 minutes. Add the seasoning packets (taco and ranch dressing) and stir. Add all other ingredients. Fill the 28-ounce tomato can with chicken broth and add it to the rest of the ingredients. Cook for about one hour, stirring occasionally and crushing the tomatoes with the back of the spoon.
Fruit Salsa
2 ripe mangoes, diced
1 pint strawberries, diced
1 can crushed pineapple
1 red onion, finely chopped
1-2 jalapeno peppers, diced
2 tablespoons rice vinegar
Juice of one lime
2 tablespoons honey or other sweetener
1 tablespoon fresh cilantro, chopped
Salt and pepper to taste
Tortilla chips
Combine all ingredients. Tastes best if marinated overnight. Serve with tortilla chips.
Italian Hoagie Crostini
1/4 pound Genoa salami
1/4 pound ham
1/4 pound provolone cheese
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon Italian seasoning
Half of a red onion, finely diced
1/4 cup banana peppers
1 pint grape tomatoes, halved
1/4 cup shaved parmesan cheese
Loaf French bread
In a bowl, mix oil, vinegar and Italian seasoning. Combine with diced lunch meats and provolone cheese. Slice French bread and place on cookie sheet in a single layer. Place a spoonful of mixture on each piece and top with shaved parmesan. Melt in oven until cheese is slightly browned. Top each crostini with one banana pepper ring and half a grape tomato.
| < Prev | Next > |
|---|