Super Super Bowl recipes
As friends and family gather Sunday, Feb. 4, to watch Super Bowl 52, you're sure to put out a spread of party favorites. This year, we took a look around for some new star recipes. Collected here are just a few of our new favorites. A couple of the recipes are supplied by the chefs at Glendale Heights-based Kronso Foods, and a few gleaned from new cookbooks on the market.
Gyros Stuffed Mushrooms
8 pieces Kronos Gyro Strips or KronoBroil slices, cooked and chopped
½ cup tomatoes, diced
½ cup red onion, diced
1 cup Kronos Tzatziki sauce
2 eggs
1 cup feta cheese crumbled
1 tablespoon dry oregano
½ cup bread crumbs
salt and pepper to taste
12 large button mushrooms
Preheat oven to 375 degrees. Place all ingredients, except for the mushroom caps, in a mixing bowl and mix until just combined. Remove stems of mushrooms. Scoop filling into mushroom cavity. Bake for 20-25 minutes or until golden brown.
Serves 12
Chefs at Kronos Food Corp
KronoBroil Gyros Dip
3 cups (about 1 pound) KronoBroil gyros slices, roughly chopped
8 ounces cream cheese, softened
1 cup Kronos Nonfat Greek yogurt
1 cup Monterey Jack cheese, shredded
¼ cup red onions, small dice
¼ cup roasted red peppers, small dice
½ cup feta cheese, crumbled
¼ cup parsley, rough chop
green onions, small dice, garnish (optional)
tomatoes, small dice, garnish (optional)
Preheat oven to 375 degrees or 350 degrees for a convection oven.
In a large mixing bowl or stand mixer, cream together the cream cheese, Greek yogurt and Monterey Jack cheese until thoroughly combined. Stir in gyros meat, red onions, roasted red peppers, feta cheese and parsley until combined.
Place 6-8 ounces of the dip in a greased oven safe container and bake for 10-15 minutes, or until the dip has browned on top and reached 165 degrees. Garnish to taste and serve with warm pita or crackers.
Serves 8
Chefs at Kronos Food Corp
Chicken Satay with Peanut Sauce
During my first marriage, my husband's mother, Mrs. Van Halen, made amazing Indonesian meals. The one that stands out most - or rather, the one that's lingered on my taste buds for more than three decades - is her Gado-Gado, a vegetable dish she served with a peanut sauce that literally stopped time. I savored every molecule of its peanuts goodness. Years later, I served her peanut sauce with chicken satay, making for an easy appetizer with bold flavor. She never shared her exact recipe, but I've re-created it as best I can - and I think I got very close. It's exotic but still approachable - and just might cause you to dance the night away. Haha, see what I did there?
1½ tablespoons peanut oil
¼ cup finely chopped yellow onion
1 jalapeño chile (or more), ribs and seeds removed, finely chopped
4 garlic cloves, grated or mashed to a paste with the side of a knife
1½ tablespoons grated fresh ginger
1 cup coconut milk
½ cup creamy natural peanut butter
6 tablespoons fresh lime juice (from about 3 limes)
2 tablespoons sambal oelek (ground fresh chile paste)
2 tablespoons reduced-sodium soy sauce
1 teaspoon fish sauce
1⁄3 cup coconut milk
3 tablespoons vegetable oil
2 tablespoons fresh lime juice
2 tablespoons light brown sugar
1 tablespoon reduced-sodium soy sauce
1 tablespoon fish sauce
1 tablespoon grated fresh ginger
1 teaspoon curry powder
2 garlic cloves, roughly chopped
2 boneless, skinless chicken breasts (about 1 pound)
12 wooden skewers, soaked in water 20 minutes and drained
Make the Peanut Sauce: Heat the peanut oil in a small skillet or saute pan over medium-low. Add the onion and jalapeño, and cook, stirring occasionally, until softened and fragrant, about 5 minutes. Add the garlic and ginger, and cook, stirring constantly, 30 seconds. Remove from the heat, and cool 3 minutes; transfer to a large bowl. Add the coconut milk, peanut butter, lime juice, Chile paste, soy sauce, and fish sauce; whisk until smooth. Set aside.
Make the Satay: Whisk together the coconut milk, vegetable oil, lime juice, brown sugar, soy sauce, fish sauce, ginger, curry powder, and garlic in a medium bowl.
Cut each chicken breast on the diagonal into 6 strips. Place the chicken between 2 sheets of plastic wrap, and flatten to ¼-inch thickness, using a rolling pin or flat side of a meat mallet. Place the chicken strips in a large zip-top freezer bag, and add the coconut milk mixture. Seal the bag, and turn to coat. Chill for 2 to 6 hours.
Preheat a grill to medium-high (about 450 degrees). Remove the chicken from the marinade; discard the marinade. Thread 1 chicken strip onto each skewer. Grill, uncovered, until the chicken is cooked through and lightly charred in places, 2 to 3 minutes per side. Serve with the peanut sauce.
Serves 4
Excerpted from Valerie's Home Cooking by Valerie Bertinelli. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of TimeInc. New York, NY. All rights reserved.
Caramelized Onion Dip
This recipe is best served in a classic fashion with Ruffles potato chips. When caramelizing the onions don't add any sugar; the key is salting the onions. Adding salt during the cooking process will extract the water from the onion and deepen the natural sweetness.
¼ cup olive oil
2 ounces (¼ cup) salted butter
2 large onions, very thinly vertically sliced (about 7½ cups)
¾ teaspoon table salt
½ teaspoon black pepper 4 ounces cream cheese, softened
½ cup sour cream
½ cup mayonnaise (such as Hellmann's)
1 teaspoon Worcestershire sauce
Potato chips (such as Ruffles)
Heat the oil and butter in a large skillet over medium; cook until butter melts. Add the onion; cook, stirring occasionally, until the onion is caramelized, about 50 minutes, reducing the heat as needed to prevent the onion from burning. Remove from the heat; stir in salt and pepper, and cool to room temperature, about 15 minutes. Coarsely chop the onion mixture.
Combine the cream cheese, sour cream, mayonnaise, and Worcestershire sauce in a bowl, stirring with a whisk until smooth; fold in the onion mixture. Refrigerate until chilled, about 30 minutes. Serve with the potato chips.
Serves 10
Excerpted from What Can I Bring? by Elizabeth Heiskell. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
Southern Style Cuban Sandwiches
Nothing beats the scooped out method of pulling the soft center portion from the bread (feed it to the birds). Not only does it save on calories, it also makes the sandwich all about the delicious pork - and less about the bread.
1 (12-ounce) French bread loaf
1 batch of Chipotle Rémoulade (recipe follows)
1 pound sliced smoked pork (without sauce)
4 (1 ounce) provolone cheese slices
1 cup sweet-hot pickles
Cut the French bread loaf in half horizontally; scoop out the soft bread from center of each half, leaving a ½-inch-thick border. (Reserve the soft bread for another use.)
Spread the inside of bread shells with the Chipotle Rémoulade. Layer the bottom shell with the smoked pork, provolone cheese slices, and sweet-hot pickles. Top with remaining bread shell. Cut into individual sandwiches.
Serves 4 to 6
Excerpted from The South's Best Butts by Matt Moore. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
Chipotle Rémoulade
Traditionally, rémoulade is a mayo- and mustard-based sauce used as a condiment throughout Cajun country. But why limit this zesty condiment to just one region? A bit of canned chipotle pepper and its adobo sauce creates a sauce with new intensity and flavor.
¾ cup mayonnaise
2 tablespoons Creole mustard
2 tablespoons sweet-hot pickle relish
1 canned chipotle pepper in adobo sauce, chopped
1 tablespoon chopped fresh flat-leaf parsley
½ teaspoon lemon zest
2 teaspoons fresh lemon juice
1⁄8 teaspoon table salt
1⁄8 teaspoon freshly ground black pepper
Stir together the mayonnaise, Creole mustard, pickle relish, chopped chipotle pepper, parsley, lemon zest, lemon juice, salt, and pepper in a small bowl. Cover and chill up to 3 days before serving.
Makes 1 cup
Excerpted from The South's Best Butts by Matt Moore. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.