Friday, January 30, 2009

Super Bowl Menu Part V...THE END all week I've given you a few options for a banging super bowl party menu (still awaiting an invite but that's another story). The big game is this weekend and while the Steelers are favored by a touchdown I expect this season's Cinderella team to pull it out. Even if the Steelers D covers Fitzgerald they still gotta watch out for Boldin (both are Cardinals Wide Receivers). Boldin was the man for the Cards all season and while all the attention has been focused on Fitz during the playoffs I'm telling you Boldin will let loose this weekend. Party hard and drink responsibly. Most importantly...don't forget to hit me with an invite!


16 med. or lg. shrimp, peeled, deveined, tails on1 c. dry white wine 3 shallots, chopped or 3 green onions (white part only) finely chopped 2 lg. cloves garlic, minced 2 tbsp. olive oil 2 tbsp. lemon juice1 1/2 tbsp. Dijon mustard 10 black peppercorns, crushed Bamboo skewers, & extra oil

Place shrimp in non-metal bowl.
Combine remaining ingredients.
Pour over shrimp.
Refrigerate, covered 3 hours.
Let stand at room temperature before grilling.
Drain marinade from shrimp.
Bring marinade to boil and reduce to 1/3 cup, about 10 minutes.
Place shrimp on soaked bamboo skewers.
Add presoaked wood chips (if desired) to hot coals.
Brush grids with oil.
Grill shrimp over hot fire 3-4 minutes each side, brushing with marinade.

Spiced Sweet Roasted Red Pepper Hummus

"Serve with pita bread-you can cut pita bread into wedges and toast it for a different taste sensation. Tahini is a sesame paste, you can usually find it in the Mediterranean section of your grocery store."

1 (15 ounce) can garbanzo beans, drained
1 (4 ounce) jar roasted red peppers
3 tablespoons lemon juice
1 1/2 tablespoons tahini
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon chopped fresh parsley

In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
Sprinkle the hummus with the chopped parsley before serving.

Dirty Vodka Martini recipe

3 oz vodka1 oz dry vermouth1/2 oz olive brine
Pour all ingredients into a cocktail shaker half-filled with cracked ice. Shake well. Strain into a chilled cocktail glass, garnish with an olive, and serve

Flaming Dr. Pepper recipe

3/4 shot amaretto almond liqueur1/4 oz 151 proof rum1/2 glass beer
1. Fill a shot glass about 3/4 full with amaretto and top it off with enough 151 proof rum to be able to burn. 2. Place the shot glass in another glass and fill the outer glass with beer (right up to the level of the shot glass). 3. Ignite the amaretto/151 and let it burn for a while. Blow it out (or leave it burning if you're brave - not recommended) and slam it. Tastes just like Dr. Pepper.

After Party recipe

32 cups pineapple juice
16 cups vodka
16 cups sugar
512 oz ginger ale
32 cups cranberry juice
Mix all ingredients! More or less vodka and sugar can be used. Mix to your taste!

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