Cooking Corner

With the holidays behind us, the next big occasion at my house is Super Bowl Sunday. Every year, the family gathers in my living room, loft and anywhere else that we have a TV turned on to the big game. With the playoffs now in full swing, it’s a great time to begin menu planning for the holiday that brings fans of the big game together under one roof. Veggie, meat and cheese trays are a given on Super Bowl Sunday, but at my house we always sweeten the pot a bit with tasty flavors of home. The following are just a few of my favorite Super Bowl recipes desgined to help you avoid a fumble at your Super Bowl party.

If you make any of the recipes highlighted in Cooking Corner, please take a photo of your culinary delight(s) and email it/them to anzaeditor@reedermedia.com. Please include a short write up about your experience.

potatochipz

Sweet Potato Chips

Chef’s note; russet or red potatoes can be substituted for the sweet potatoes in this easy to make yet delicious recipe.

Ingredients

  • 1 pound sweet potatoes, peeled and thinly sliced
  • Oil for deep-fat frying
  • Salt to taste

Directions

1. Soak potatoes in 2-qt. of ice water for 1 hour; drain and pat dry.

2. In an electric skillet or deep fryer, heat oil to 375°. Fry potatoes, seven or eight slices at a time, 1-2 minutes or until golden brown on both sides, turning once. Drain on paper towels; sprinkle with salt. Yield: 5 servings.

Fried Green Tomatoes with Coriander Dip

Chef’s note; Fried Green Tomatoes are a tasty dish that I picked up on when living in Southeast Georgia qnd are a great way to incorporate a taste of home into any Super Bowl party.

Ingredients:

  • 1/2 cup sour cream
  • 1/3 cup mayonnaise
  • 1 tablespoon hot sauce
  • 1and 1/4 teaspoon ground cumin
  • 1 teaspoon fresh lime juice
  • ¼ tsp. ground coriander
  • 8 large tomatillos
  • 3 large eggs
  • 2 cups breadcrumbs
  • 1 cup flour
  • 2 teaspoon salt
  • 1 cup canola oil

Directions:

In a medium bowl, combine sour cream, mayonnaise, hot sauce, 1/4 teaspoon cumin, lime juice and coriander. Refrigerate dip until ready to serve.

Cut tomatillos into 1/4-inch-thick slices and set aside. In a shallow small bowl, beat eggs. In a shallow medium bowl, combine breadcrumbs, flour, salt and remaining cumin.

In a skillet over medium-high heat, heat canola oil. Working in batches, dip tomatillo slices in egg, then in breading; shake off excess. Repeat. Fry the slices until deep golden brown, 2 to 4 minutes per side. Drain on a paper-towel-lined plate. Serve immediately with reserved creamy cumin dip.

 

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