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 designed 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.

Low country boil. Courtesy photo
Low country boil. Courtesy photo

Low Country Boil

Chef’s note: When I lived in Southeast Georgia, any occasion was a good occasion for a low-country boil. With readily available ingredients like red potatoes, kielbasa and shrimp this one is a true crowd pleaser.

Ingredients

  • 4 pounds small red potatoes
  • 5 quarts of water
  • 1 3-ounce bag of crab boil seasoning
  • 4 tablespoons of Old Bay seasoning
  • 2 pounds kielbasa or hot smoked sausage cut into 1 and 1/2 inch pieces
  • 6 ears of corn, halved
  • 4 pounds of fresh shrimp, peeled and deveined
  • Cocktail sauce

Directions

Add potatoes to large pot, then add 5 quarts of water and seasonings. Cover pot and heat to a rolling boil; cook 5 minutes. Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender.

Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Drain. Serve with cocktail sauce and Cajun coleslaw. Serves 12.

Cajun Coleslaw

Chef’s note: This tangy recipe is easily doubled for a crowd and also goes over well at any barbecue.

Ingredients

  • 5 heaping tablespoons of mayonnaise
  • 2 heaping tablespoons of yellow mustard
  • 2 tablespoons olive oil
  • 2 tablespoons ketchup
  • 1 tablespoon wine vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic salt
  • 1 tablespoon Tabasco sauce
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon sugar
  • 1 head of cabbage

Directions

Finely shred cabbage and set aside.

Mix together remaining ingredients in a bowl and pour over cabbage.

Refrigerate overnight and serve cold.

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