Super Bowl Recipes

These two products are perfect for Super Bowl and Super EASY!

The Spinach dip can be served chilled and the the Artichoke Jalepeno is really nice when it is  served warm. Serve it with your favorite vegetables, crackers, taco chips and or even a great crusty bread.

both sold at Costco

Super Bowl Recipes

Michael Chiarello's

Grilled Chicken Sandwich

with Grilled Mushroom Vinaigrette

(as seen at foodnetwork.com)

~  4 individual mini ciabatta loaves

~ 1/2 - 3/4 cup olive oil plus more for brushing the bread

~ salt & pepper

~  1 lb mixed fresh mushrooms (such as; chantrelles, shiitake, morels as well domestic)

~ 2 tsp finely chopped fresh thyme leaves

~ 1 T minced garlic

~ 1 T minced shallot

~ 2 T sherry vinegar

~ 2 T finely chopped fresh flat leaf parsley

~ 4 boneless, skinless chicken breast, halves

~3-4 c arugula or watercress

1.    Cut each ciabatta loaf in half.  Brush the inside of each half with olive oil and season salt and pepper.  Place on a baking sheet and set aside.

2.    Prepare the grill to medium heat.  Place the bread on the grill, away from the direct heat and grill on both sides until brown and crispy on the outside but still soft within, about 5 minutes.

3.   Leave the mushrooms whole and toss in a bowl with 1/2 cup of the olive oil, 1 teaspoon of the thyme, the garlic and salt and pepper to taste.  Immediately grill the mushrooms (be careful not to allow the flames to flare up and burn the mushrooms) turning at least once, until browned and cooked through, about 7-8 minutes.

4.  In the marinade bowl, add the shallot, 1/2 cup of olive oil, vinegar, parsley, the remaining 1 teaspoon thyme and salt and pepper to taste.  Stir well. Let the mushrooms cool, finely chop and add to the marinade bowl.  Toss well.  (the mushroom vinaigrette may be made a day ahead of time, covered and refrigerator and bring to room temperature before serving).

5.  Sprinkle salt and pepper on both sides of the chicken.  Drizzle with a little olive oil.

6.  Place the chicken on the grill and cook until browned, about 2 minutes.  Turn over, move to the edge of the grill away from the direct heat, and continue to cook until opaque throughout, about 7 minutes.  Remove to a plate.

7.  In a bowl,  toss the arugula with the vinaigrette.  Slice the chicken breast crosswise at a 45 degree angle.  Pour any accumulated chicken juices into the mushrooms and stir.  Spoon the mushrooms on top of 4 slices of grilled bread and top with the chicken.  Divide the arugula among the sandwiches.  Place remaining slices of bread on top and serve immediately.

Super Bowl Recipes

Michael Chiarello's

Babyback Ribs

with Espresso Barbecue Sauce

(as featured at foodnetwork.com)

~ 2  racks baby back ribs (4-6 per person)

~  grey salt

~ freshly ground pepper

~ Espresso Sauce, recipe follows

~ (coarse sea salt will work as a substitute for the grey salt)

1.     Preheat the oven to 325 degrees.

2.     Cut each rack of ribs in half along the bone so they can be easily stacked.  Lay them out on the parchment paper in which they were wrapped for easy cleanup.

3.  Salt and pepper liberally on both sides and pat spices into the meat.  Make sure to over season the ribs, because part of the rub will inevitably come off in the pan.  On a cookie sheet lined with aluminum foil, stack the ribs close together, about 3 layers high.  Place in the oven for 2 hours, shifting the bottom layer of the ribs to the top every 30 minutes until they are tender and almost falling off the bone.

4.  One half hour before serving, transfer ribs to a preheated grill.  Brush ribs with Espresso Sauce and close the grill.  Contine to turn and brush with the ribs with sauce every 10 minutes, about 3 more times.

Espresso Barbecue Sauce;

~ 4 T   mashed, minced garlic

~ 4 T   extra virgin olive oil

~ 1 c cider vinegar

~ 1/2 c soy sauce

~ 2 cups ketchup

~ 2 cups honey

~ grey salt

~ 2 demi tasse cups espresso (or about 1/2 cup of strong coffee or instant espresso)

~ freshly ground pepper

1.   Mash garlic with the side of a knife and then mince finely to release the oils.

2.  Add olive oil to a preheated saute pan.  Add the garlic and saute until it gets light brown, about 1 minute.  Add cider vinegar, soy sauce, ketchup and honey and stir well.  Add a pinch of grey salt, then which in the coffee.  Add freshly ground black pepper, to taste.  Bring to a simmer and simmer for 10 minutes.

3.   Let cool and store in the refrigerator for up to 2 weeks.

Super Bowl Recipes

Ultimate Chili

(recipe featured on EatingWell.com)

~ 1 lb beef round, trimmed and cut into chunks

~ salt

~ pepper

~ 1 1/2 T canola oil, divided

~ 3 onions, chopped

~ 1 green bell pepper, seeded and chopped

~ 1 red bell pepper, seeded and chopped

~ 6 cloves garlic, minced

~ 2 jalepeno peppers, seeded and finely chopped

~ 2 T ground cumin

~ 2 T chili powder

~ 1 T paprika

~ 2 tsp dried oregano

~ 12 oz dark or light beer

~ 1 28 oz can diced tomatoes

~ 8 sun-dried tomatoes (not packed in oil), snipped into small peices

~ 2 bay leaves

~ 3 19 oz cans dark kidney beans, rinsed

~ 1/4 cup chopped fresh cilantro

~ 2 T lime juice

1.  Season beef with salt and pepper.  Heat 1 1/2 teaspoons of oil in a Dutch oven over medium high heat.  Add half the beef and cook.  Stirring occasionaly, until brown on all sides, 2-5 minutes.  Transfer to a plate lined with paper towels.  Repeat with  1 1/2 tsp of oil and add remaining beef.

2.  Reduce heat to medium and add remaining 1 1/2 teaspoons oil to the pot.  Add the onions and bell peppers; cook, stirring frequently, until golden brown, 10 - 20 minutes.  Add garlic, jalepenos, cumin, chili powder, paprika and oregano.  Stir until aromatic, about 2 minutes.

3.  Add beer and simmer, scraping up any browned bits, for about 3 minutes. Add diced tomatoes, sun-dried toamtoes, bay leaves and reserved beef.  Cover and simmer, stirring occasionally, until beef it very tender, 1 1/2 to 2 hours.

4.  Add beans; cook, covered, stirring occasionally until chili has thickened, 30 - 40 minutes.  Remove bay leaves.  Stir in cilantro and lime juice.  Adjust seasoning with salt & pepper.

5,  For a hot, smoky chili, add 1 T chopped chipotle pepper in adobe (found in a can)

Super Bowl Recipes

Bobby Flay's 

Muffaletta

(as seen on the www.foodnetwork.com)

~ 1 cup mayonaise

~ 1/4 cup sherry vinegar

~ 2 T dijon mustard

~ 1 T  honey

~ 1 red onion, diced

~ 2 cups (each) picholine & cerignola olives, coarsely chopped  (found out Whole Foods & Bristol Farms)

~ 1 cup piquillo peppers, roughly chopped

~ 1 bunch flat - leaf parsley, roughly chopped

~ 1/4 cup  oregano leaves

~  kosher salt

~ freshly ground pepper

~ 1 muffaletta or small round Italian laaf

~ 2 oz each, thinly sliced Genoa salami, hot soppresata, Salchico de vic and other dry salami & serrano ham

~ 2 oz thinly sliced manchego cheese

1.  Whisk together the mayonaise, vinegar, mustard and honey in a large bowl.  Add the onion, olives, peppers, parsley and oregano; toss, and season to taste with salt & pepper.

2.  Slice the bread in half and pull some of the interior from the top half.  Spread some of the olive salad on each half.  You will probably have some salad left; it holds well in the refrigerator.

3.  Layer the meat and cheese on the bottom half, alternating layers of meat with thin layers of cheese.  Cover with the top half and press gently, slice and serve.

[8 servings]

A Great Burger

Bison Burger

with Cabernet Onions and Wisconsin Cheddar

(as seen in Bon Appetit)

recipe by Jeanne Thiel Kelley

photograph by Kana Akada & Craig Cutler

2 T  olive oil

3 c sliced onions (about 2)

3/4 c Cabernet Sauvignon or other dry red wine

1 lb ground bison meat (buffalo) (sold at Whole Foods)

2 T chopped shallots

1/4 t dried thyme

4 organic hamburger buns

6 oz  sliced Wisconsin white cheddar cheese

dijon mustard

1 small head of escarole, leaves separated

1.  Heat 1 T oil in heavy medium skillet over medium high heat.  Add onions, sprinkle with salt, and saute until tender and golden brown, stirring often, about ten minutes.  Reduce heat to medium and continue to saute until very tender and well browned, about 15 minutes longer.  Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes.  DO AHEAD  Can be made 3 days ahead.  Cool, cover and chill.  

2.  Preheat broiler.  Gently mix meat and next 3 ingredients in a large bowl.  Shape into four 1/2 inch thick patties.  Heat 1 tablespoon oil in heavy large skillet over heat.  Sprinkle burgers with salt and pepper; add to skillet.  Cook until well browned, about 2 minutes per side for medium rare.

3. Open buns and arrange cut side up, on rimmed baking sheet.  Place cheese slices on bun tops.  Broil until cheese melts and bottom halves are lightly toasted, about 1 minute.  Spread bottom halves with mustard.  Top each with a few escarole leaves, then burger.  Spoon onions atop burgers dividing equally.  Cover with buns; press lightly.

*** if you can not locate fresh bison meat at the market, Trader Joe's has a package of bison patties in the freezer section which are actually very good. 

The Secret Menu of In-N-Out Burger . . . .

Do not let the limited menu of In-N-Out Burger fool you, there really is a secret unpublished menu!

And it looks like this . . . . 

"3 by 3" = three meat patties and three slices of cheese

"4 by 4" = four meat patties and four slices of cheese

"2 by 4" = two meat patties and four slices of cheese

* Note: you can actually get the exact number of meat patties or cheese slices you want, up to a 4 by 4.  Just tell the In-N-Out Burger cashier what you want, for example you want 3 meat patties and 2 slice of cheese, tell them you want a "3 by 2".

"Double Meat" = like a Double Double without the cheese

"3 by Meat" = three meat patties and no cheese

"Animal Style" = the meat is cooked and fried with mustard, then pickles are added, extra spread and grilled onions

"Animal Style Fries" = fries with cheese, spread, grilled onions and pickles is you ask for them

"Protein Style" = for all you low carbohydrate dieters, this is a burger with no bun (wrapped in lettuce)

"Flying Dutchman" = two meat patties, two slices of melted cheese and nothing else, not even a bun!

Fries "Well-Done" = extra crispy fries . . . .even better than the regular!

Fries "Light" = opposite of fries well-done, more raw than most people like them

"Grilled Cheese" = no meat, just melted cheese, tomato, lettuce and spread on a bun

"Veggie Burger" = burger without the patty or cheese.  Sometimes we call this a "Wish Burger"

"Neopolitan Shake" = strawberry, vanilla and chocolate mixed together

** as seen at www.tiburon-belvedere.com/cgi/home.cgi?c=In_N_Out

Welcome to Orange County . . . we are so happy you are here . . .

It is official, Chef David Myers has opened the Pizzeria Ortica in the South Coast Plaza area.   In case you are asking, who is David Myers? Well, he was noted as one of Food & Wine's Best New Chefs in 2003 and was recognized as Angeleno's Chef of the year in 2005.  Pizzeria Ortica is one of four restaurants he will be opening  at 650 Anton Boulevard, in Costa Mesa.  Pizzeria Ortica will be open lunch from 11:30 a.m. to 5:00 p.m. Monday through Friday.  Later this year, Sona, a West Hollywood hot-spot, Boule, an amazing patisserie and Comme Ca, a classic French brasserie will also be added a to the list.  David Myers is truly making a difference in the culinary landscape of Orange County.

Featured Recipe in Great Chefs - Great Recipes

Creamy Wild Mushroom Pasta

Every one has a few slam dunk recipes . . . . .

It is time to share your success with the rest of us!

And, the recipe is . . . .

It all adds up . . . .!

Who hasn't grabbed a few French fries from your kids while they are eating take out, or indulged with a bag of M&M's, well those little nibbles can add up fast.  Each of the items listed below is approx. 100 calories !

[as seen in Women's Health Magazine - 100 calorie snacks]

~    about 1/4 pretzel from Auntie Anne's (original

~    1/3  plain bagel without cream cheese

~    1/10 of a burger from Burger King Double Whopper with Cheese

~    2 1/2 Tbsp Haagen-Dazs Chocolate Chip Cookie Dough Ice Cream

~    1/3 Krispy Kreme powdered strawberry filled doughnut

~    10 peanut M & M's

~    1/6 of a large serving of McDonald's French Fries (1 oz)

~    1/2 serving, Sara Lee Original Cream Cheesecake

Is it still worth it?

Great Snacks & Only 100 Calories . . . .

as seen in Women's Health magazine

~  8 Shrimp with 4 tbsp cocktail sauce

~  2 Sargento light string cheese 

~  Curves granola bar

~  1 cup baby carrots with 2 tbsp hummus

~  1 1/4 oz turkey jerky

~  1/2 cantaloupe

~  1 cup vegetable juice & 2 oz turkey breast

~   1 tbsp peanuts & 2 tbsp dried cranberries

~   1 cup strawberries with 3 tbsp Cool Whip Free

~   3 Amy's Cheese Pizza Snacks

~   1 cup raspberries with 2 tbsp plain yogurt & 1 tsp honey

~   2 egg whites with 1 slice whole wheat toast

~   Sliced tomato with a sprinkle of feta cheese & olive oil

~   Vitamuffin Vitatop

~   Starbucks tall skinny latte

~   banana

~   1/2 cup edamame (measured shelled)

~   3 cups air popped popcorn

~  Quaker Instant Oatmeal (regular)

~  Yoplait light yogurt (fruit flavors)