Thursday, January 29, 2009

Super Bowl Menu Part IV

Cheesesteak Sliders
Serves 8

Prep Time: 15 min

Cook Time: 20 min

7 tablespoons extra-virgin olive oil
1 pound beef tenderloin, cut into thin strips
Salt and pepper
2 large bell peppers, cut into thin strips
2 onions, halved and thinly sliced
16 dinner rolls, split
6 ounces provolone cheese, shredded (about 1 1/2 cups)

1. Preheat the oven to 375°. In a large skillet, heat 3 tablespoons olive oil over medium-high heat until rippling. Season the beef with salt and pepper, increase the heat to high and cook in the skillet for 3 minutes; flip and cook for 2 minutes more. Transfer to a bowl.

2. In the same skillet, heat the remaining 1/4 cup olive oil over medium heat. Add the peppers and onions, season with salt and pepper and cook over mediumhigh heat, stirring, until softened, about 8 minutes.

3. Place the roll bottoms on a large rimmed baking sheet and top each with the beef and vegetables; sprinkle with the cheese. Bake until the cheese is melted, about 6 minutes. Transfer to a platter and cover with the roll tops.

Beer Batter Onion Rings

1 1/3 cup all-purpose flour
1 teaspoon salt
2 large sweet onions, sliced
1/4 teaspoon pepper
1 tablespoon vegetable oil
2 egg yolks
3/4 cup beer

Preparation:Mix together the flour, salt, pepper, oil and egg yolks. Gradually whisk in the beer. Refrigerate the batter 3 to 4 hours before using. Slice onions into rings; separate rings and dip in the batter. Deep-fry in batches in 370° oil until golden brown.

Game Day Nachos

1 pound lean ground beef
1 cup chopped onion
1/2 green bell pepper, chopped, optional
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1 can (16 ounces) refried beans
1 can (8 ounces) tomato sauce
salt and freshly ground black pepper, to taste
Tortilla chips, 1 large bag
2 plum tomatoes, diced
4 green onions, thinly sliced
jalapeno pepper rings or diced jalapeno peppers
3 to 4 cups shredded Cheddar and Monterey Jack cheese blend
**Optional Toppings and Sauces**
chopped cilantro
sour cream

Preparation:Brown the ground beef and onions over medium heat until beef is no longer pink and onions are softened. Add green bell pepper, chili powder, cumin, refried beans, and tomato sauce. Simmer over low heat for about 15 to 20 minutes. Taste and add salt and pepper, as needed.

Heat oven to 375°. F.

Spread some of the beef and bean mixture on each chip and arrange the chips in a single layer on the large baking dish or ovenproof plate, or use smaller ovenproof plates or dishes. Sprinkle the layer with a little of the diced tomato, sliced green onions, and jalapeno peppers. Sprinkle each chip with some of the cheese and make another layer of chips. Repeat with the tomato, green onions, peppers, and top with more cheese. Bake for 8 to 12 minutes, until the cheese is melted and bubbly.

Makes enough for 6 to 8 people.

Puerto Rican Punch recipe


7.5 oz sloe gin

7.5 oz vodka

7.5 oz gin

Serve straight up in a hurricane glass. Float the grenadine on top.

Strawberry Daiquiri recipe


Put all ingredients into an electric blender with 2 cups of crushed ice. Blend at a high speed for a short length of time. Strain into a collins glass and serve with a straw.

Scale ingredients to servings
5 oz strawberry schnapps

10 oz light rum

Add ingredients with a bit of ice in a blender. Blend and then strain into a cocktail glass. Garnish w/ strawberry.

Carbomb recipe


Combine (proportions of 50/50) Bailey's Irish Cream and Irish Whiskey into one shot glass. Drop the shot into a mug of guinness and chugg until empty.

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