Black & Gold Superbowl Recipes from our Pittsburgh based Columnist...
Go Steelers Go! Make Pittsburgh Proud!
By Cynthia Bowan
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Early Sunday afternoon…
Once upon a time, a man and his wife were sitting in the living room, watching a program on Living Wills. The husband turned to his wife and said, "Just so you know, I never want to live in a vegetative state dependent on some machine. If that ever happens, just pull the plug."
His wife got up and unplugged the TV…
All across this great country of ours, I am sure there are more than a few ladies (and perhaps even a few men) who can relate to the above joke, except that they would probably exchange the words "Football Game" for the words Living Will".
But then again, folks might not have that problem if they live in the Greater Pittsburgh area, and especially if they have been following the Steelers and seeing how great our team has been the past few weeks!
For years, I counted myself lucky that I had a husband who never bothered much with sports events. I had never watched a full football game, nor frozen my assets off at a tailgating even before a game. Well, I have now watched two Steeler games in a row. I have always admired the Steelers and how through the years, they gave back to the community around them through many activities.
So
here I am, getting ready to settle down in the recliner, and watch today's game with my hubby. My mother is probably looking down from heaven and laughing like crazy because of all the times I stated how much I hated sports of any kind.
I have actually pitied my sister Susan because her hubby, Tom, is a sports fan. For several years, Thanksgiving and New Year's Day dinners were arranged so that they would eat during half time. At one point, I told her I was making her a large needlepoint doily or scarf to throw over the screen that read "We Interrupt This Game For a Marriage."
Aaron, Holly's ex, loves sports. And as much as Holly was not overly enthusiastic, still for Aaron's sake, she watched games and went to game parties.
Bethany's Tony loves sports. Bethany, however, has surprised everyone by really enjoying baseball, football and golf. (The first time Tony took her golfing, she had a really bad time on one hole. After swinging and missing a few times, her club finally connected with the ball. As the ball shot off, it quickly disappeared in the side woods. Bethany turned around and looking at the men, quipped, "I don't understand it. I always made it through the windmill!" The men
lost it - they were all laughing hard. I think that endeared her to Tony's friends - not a bad thing for a relationship.
Well, regardless of the level of interest one has in this great American sport, there will be many households over the next couple weeks glued to a TV set, or warming a bleacher while the country hurdles through the finals and on into the Super Bowl.
But one does not live by the game alone. Oh, no! Heaven Forbid!
No, we must have food. Actually, at game time, tailgaters and home snackers must have FOOD - MANLY food. No wimpy little stuffed mushroom caps or dainty little bits, but hearty, man-sized and man-filling morsels. No little triangle sandwiches sans crusts, but kielbasa and kraut, hot sausage with peppers and onions…and of course, beer. This is not the place for a frou-frou Cosmo or a drink with a little paper umbrella!
Well, if truth were told, there are many of us women folk who also love a hearty sandwich and we're not ashamed to admit it. Tailgating is not an exclusive male thing!
So the playoffs continue, and before the last bit of spaghetti sauce or BBQ is licked up and the tailgating gear is packed up and stored, it's
time to EAT.
For probably somewhere in the world, it is halftime.
I would wish for you all that the friendships formed over a hot grill or simmering crock-pot, and the fanatical loyalty not is misplaced, and all our teams still playing do well.
So, with pride, in check, I have finally given in and I will sit here this afternoon, and not make snide remarks about the invisible lines on the field that seem to come and go.
And I will also chant with pride: GO STEELERS GO!!!!!!!!!!!!!!!!!! MAKE PITTSBURGH PROUD!!!!!!
Ahem. I will now get down off my soapbox and go fix a few nibbles before the game starts. I hope you will Enjoy! the following, and as always, CYH - consider yourself hugged!
Pepperoni Cheese Wheel
2 cartons cream cheese with chives
and green onions
8 oz. grated mozzarella
8 oz. pepperoni
paprika, chives
Place pepperoni in food processor, pulse off and on to grind. Add cheeses, and mix till well blended. Spoon onto sheet of foil, shape roughly into ball and refrigerate till firm.
Once firm, shape mixture into a "wheel", like a wheel of cheese. Roll in paprika. Can serve now, or cover with fresh foil and refrigerate.
Serve with assorted crackers.
Cyndi's notes: Sometimes I take a small canapé cutter and make a pattern in the center, scooping out a little bit of the cheese, then filling the center with chopped chives for a contrast. It looks and tastes like a million - and this quick and easy - and men love it.
Texas Style Stuffed Jalapenos
8 large jalapenos
1 pkg cream cheese
1 cup cheddar cheese
dash of garlic powder
dash of salt
hickory smoked bacon
Split jalapenos in half length-wise and remove the seeds. Mix Cream Cheese and Cheddar together adding spices.
Stuff peppers generously and place in baking dish. Cover peppers with generous slice of bacon.
Bake at 450 till bacon is crisp.
Meatball Sandwiches
1 batch of 30 meatballs, frozen or thawed
1 c ketchup
3/4 c packed brown sugar
1/4 to 1/2 c chopped onion
1/4 tsp garlic powder
1/8 tsp liquid smoke, optional
6 sandwich rolls, split
Place meatballs in an ungreased 1 quart baking dish. Combine the next five
ingredients; pour over meatballs. Cover and bake at 350 degrees for 1
hour. Serve on rolls.
Yield: 6 servings
Note: These meatballs may be served as an appetizer with toothpicks instead
of an rolls.
Baked Pizza Dip
1 package cream cheese, softened (8oz)
1 jar (14oz) pizza sauce
1/3 cup chopped onion
1 1/2 cups mozzarella cheese, shredded
1 can (6oz) sliced black olives
2 ounces sliced pepperoni
Corn chips
Press cream cheese in bottom of 9-inch glass pie plate. Spread pizza sauce over cream cheese and layer remaining ingredients in the order listed. Bake at 350° for 25 minutes. Serve with corn chips or your favorite crackers. Serves 8 to 10.
Black and Gold Soup
3 1/2 cups fat-skimmed chicken broth
2 packages (12 to 14 oz. each) frozen puréed yellow squash
2 cans (15 oz. each) black beans, rinsed and drained
2 cups shredded skinned cooked chicken
1/2 cup tomato salsa
About 1/4 cup tequila (optional)
About 1 tablespoon lemon juice
1/4 cup fresh cilantro leaves
Combine broth and squash in a 4- to 6-quart pan over high heat. Stir frequently until squash is thawed and mixture boils, 15 to 18 minutes. Stir in beans, chicken, salsa, and tequila and lemon juice to taste; stir often just until hot, 1 to 2 minutes. Ladle into wide bowls. Garnish with cilantro. Makes 4 servings. Sunset Magazine, January 1999
Hungarian Goulash
1 tablespoon butter or margarine
1 cup chopped onions
1 tablespoon paprika
1 teaspoon minced garlic
1 teaspoon caraway seeds
1 teaspoon dill seed
1/4 teaspoon marjoram
1 1/2 pounds boneless beef chuck -- cut into 1 1/2" -- pieces
2 tablespoons all-purpose flour
2 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 cups peeled, 1-inch cubed potatoes
1 teaspoon salt
1/2 teaspoon ground black pepper
4 tablespoons sour cream
In a large stock pot over medium-high heat, add the butter or margarine. Add the onions and sauté until softened, 3 to 5 minutes, stirring frequently. Reduce the heat to medium and add the paprika, garlic, caraway seeds, dill seed, and marjoram. Cook for 1 minute, stirring constantly.
Add the beef and stir to combine. Cook for 2 minutes, stirring frequently. Add the flour and stir until it is absorbed into the onions and beef, 1 to 2 minutes. Add the broth, tomato paste, and Worcestershire sauce. Bring to a boil and stir to deglaze and dislodge any bits of food that have stuck to the bottom of the pan and to incorporate the flour. Scrape your
stirring spoon to free any flour that has adhered to it.
Reduce the heat, cover, and simmer for 1 hour, stirring occasionally. Add the potatoes, cover and simmer for 30 to 45 minutes, or until the meat are tender, stirring occasionally. Season with salt and pepper. Top each serving with 1 tablespoon of sour cream.
Grilled Lime Pork with chilies
2-3 dried pasilla chilies, about 1/2 oz. total,
stemmed and seeded
1 2/3 c. chopped onions
4 cloves garlic, chopped
2 tsp. grated lime peel
2 T. fresh lime juice
1/2 tsp. each cinnamon, salt and pepper
1 boned pork loin roast, about 2 lb.
Rinse chilies, remove stems. Cut open, rinse out seeds. Using scissors, cut into small pieces. Add to 1 c. hot water, let stand 15 minutes or more, up to 1 hr.
In food processor, add soaked chilies and water, and remaining ingredients except meat. Process the mixture until smooth. Place the pork in a large heavy-duty plastic bag. Pour chili mixture over meat, seal bag, and turn several times to coat meat. Refrigerate 4 hours or overnight, turning bag every time you open the refrigerator door!
Make a fire in your barbeque grill. After coals become gray, push aside so that the center is cleared. Place drained roast on center of grill (not over coals or flame); reserve marinade. Grill over medium heat 35-40 minutes, or until temperature reaches 130F. Turn about every 10 minutes.
Heat reserved marinade until boiling; pour
into serving bowl. Slice meat against the grain, and serve with marinade and tortillas.
Black & Gold Rice & Beans
In this colorful rendition of the classic pairing of rice and beans, black beans are combined with white rice, red and green peppers, red tomatoes and golden sweet potatoes, corn and Cheddar.
2 cups water
2/3 cup rice
1/3 cup minced scallions
2 garlic cloves, minced
1/2 tsp grated lemon zest
1/4 tsp salt
1 TB olive oil
1 medium red onion, minced
1 large red bell pepper, finely diced
1 large green bell pepper, finely diced
1/3 cup minced cilantro
1 tsp minced fresh jalapeño pepper
1/2 tsp cumin
1 large sweet potato (12 ounces), peeled and cut into 1/2" chunks
11/2 cups chopped tomatoes
2 cups cooked (canned) black beans, drained
11/2 cups frozen corn kernels, thawed
1/4 cup shredded sharp Cheddar cheese
Prep Time: 30 minutes
In a medium covered saucepan, bring 11/2 cups of the water to a boil. Add rice, scallions, garlic, lemon zest, and salt. Return to a boil, reduce heat to a simmer, cover and cook until rice is tender, about 17 minutes.
Meanwhile, in large nonstick saucepan or Dutch oven, heat oil over medium heat. Add onion and
cook, stirring frequently, until tender, about five minutes. Stir in red and green bell peppers, cilantro, jalapeño pepper, and cumin; cover and cook, stirring frequently, until vegetables are tender, about five minutes.
Stir in sweet potato and remaining 1/2 cup water; cover and cook until potato is almost soft, about seven minutes. Stir in tomatoes and black beans, and cook, uncovered, until potato is tender and flavors have blended, about two minutes. Stir in corn and cook until heated through, about two minutes.
Serve bean mixture over rice, topped with Cheddar cheese. Serves 4.
Creamy Pea Salad
I first had this salad at a covered dish dinner, and fell in love with it...the
unusual blend of textures and flavors is delightful. - Cyndi
10 pkg. frozen peas, thawed
1/4 c. chopped celery
1/4 c. chopped onion
1/4 tsp. salt
1 tsp. pepper
1 tsp. basil
1/2 c. sour cream
9 slices bacon, well cooked, drained and crumbled
1/21 c. cashews, coarsely chopped
lettuce leaves
Combine first 7 ingredients, stirring gently. Chill 3-4 hrs. Stir in bacon and cashews; serve on lettuce leaves. Makes 4 servings.
By Cynthia Bowan
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Pepperoni Cheese Wheel | Texas Style Stuffed Jalapenos | Meatball Sandwiches
Baked Pizza Dip | Black and Gold Soup | Hungarian Goulash
Grilled Lime Pork with chilies | Black & Gold Rice & Beans | Creamy Pea Salad
