Sara Moulton's Super Bowl Recipes
Feb. 4, 2005 -- -- Hosting a Super Bowl bash this weekend? "Good Morning America's" Food Editor Sara Moulton is here to help. She whipped up some drinks and dishes to help spice up your party.
Check out Moulton's recipes for Frozen Margaritas, Blue Hawaiians, Nacho Bar, Philly Cheese Steak, New England Clam Chowder, Biscuits and Chocolate Bits Pudding. And check out the bonus recipe for Charlie Gibson's Doritos Casserole.
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Frozen Margarita
Courtesy Sara Moulton
Makes 1 drink
• Lime wedge
• Coarse salt for coating the edge
• 2 ounces white tequila
• 1 ounce triple sec or cointreau
• 3/4 ounce freshly squeezed lime juice
• 3 to 4 ice cubes or 1 scoop crushed ice
Rub the lime wedge around the rim of a margarita glass and then dip the glass into a plate of coarse salt. Combine the remaining ingredients in a blender and blend until smooth, about five to 10 seconds.
Blue Hawaiian
Courtesy Gourmet magazine
Makes 2 drinks
• 3 oz [1/4 cup plus 2 tablespoons] light rum
• 2 oz [1/4 cup] blue Curaçao
• 1/2 cup unsweetened pineapple juice
• 1/4 cup well stirred canned cream of coconut [not coconut milk] such as Coco López
• 3 cups ice cubes
Garnish: a pineapple wedge
Nacho Bar
Courtesy Sara Moulton
Set up a make-your-own nacho plate station in the kitchen so that people can wander off after kick off when they get a little bored and set up their own little appetizer.
Make your own nacho plate ingredients:
Set out small disposable metal pie plates along with:
• tortilla chips
• shredded rotisserie chicken
• chili [bought or homemade]
• refried bean dip
• shredded Monterey jack cheese
• sliced roasted peppers
• sliced olives
• salsa [bought or homemade]
• sliced pickled jalapenos
• shredded lettuce
• chopped scallions
• sour cream
Procedure:
Preheat the oven to 350 F. Let people build their own plate by layering whatever they want of the first seven ingredients, finishing with the cheese. They can pop it into the oven and let the cheese melt [five to 10 minutes], top it with the remaining ingredients and then put the pie tin on a plate [paper if desired] and take it with them back into the TV room.
Philly Cheese Steak
Courtesy Sara Moulton
Makes 4 sandwiches
• 4 tablespoons vegetable oil
• 1 pound trimmed flank steak or rib eye, sliced as thin as possible
• 3 medium onions, sliced thin [about three cups]
• 1 red bell pepper, sliced thin
• 1 green bell pepper sliced thin
• 2/3 pound thinly sliced provolone cheese
• 4 Italian-style hoagie rolls or two soft crusted long baguettes, split lengthwise
Heat half the oil in a large heavy skillet over moderately high heat until hot. Add the steak seasoned with salt and pepper and cook on each side for one minute (for medium rare). Transfer to a plate, cover with foil and let rest while you cook the vegetables.
Add the remaining oil to the pan with the onions and the peppers and cook over moderate heat, stirring, until softened, about five minutes. Turn off the heat and arrange the cheese slices on top of the vegetables. Cover the pan and let the cheese melt. Slice the meat thin, across the grain at an angle and transfer the meat to one half of each sandwich, topping it with any juices left on the platter. Scoop the cheese, vegetable mixture up using a spatula and put it on top of the meat. Cut the baguettes in half [if using baguettes] and serve.
New England Clam Chowder
Courtesy of "The Gourmet Cookbook", edited by Ruth Reichl
Serves 4 [Makes about 5 cups]
• 36 small hard-shelled clams [less than two inches wide], such as littlenecks, scrubbed well
• 1 ½ cups cold water
• 2 medium boiling potatoes
• 2 tablespoons unsalted butter
• 2 bacon slices, chopped
• 1 small onion, chopped
• 1 cup half-and-half
• Freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley
Put clams and cold water in a 4-quart saucepan and bring to a boil over moderately high heat. Cover and steam until clams open, five to eight minutes, checking frequently after five minutes and transferring them to a bowl as they open. Discard any clams that have not opened. Reserve cooking liquid.
When clams are cool enough to handle, remove from shells and coarsely chop. Carefully pour cooking liquid through a fine-mesh sieve into a small bowl, leaving any grit in pan.
Peel potatoes and cut into quarter-inch dice.
Melt butter in a large saucepan over moderate heat. Add bacon and cook, stirring occasionally, until golden, four to five minutes. Add onion and cook, stirring, until softened, about five minutes. Stir in potatoes and reserved cooking liquid and simmer, covered, until potatoes are tender, five to seven minutes.
Stir in clams, half-and-half, and pepper to taste and cook until heated through, about 1 minute; do not let boil. Stir in parsley.
Biscuits [served with chowder]:
Courtesy of "Sara Moulton's Cook at Home"
• 2 cups unbleached all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon table salt
• 1 to 1 ½ cups heavy cream
• 2 tablespoons unsalted butter
Preheat the oven to 425 F. Lightly grease a cookie sheet.
Stir together the flour, baking powder, and salt in a large bowl. Pour in enough of the cream to just form a dough. On a lightly floured surface, knead the dough gently several times and divide into four equal balls. Pat out each ball to make a flat 3-inch round on the cookie sheet. Bake for about 20 minutes or until pale golden.
Chocolate Bits Pudding
Courtesy of "The Gourmet Cookbook", edited by Ruth Reichl
• 6 ounces semisweet chocolate chips
• 1 cup whole milk
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• Pinch table salt
• 3 large eggs
• Whipped cream or vanilla ice cream for garnish
Set a metal bowl over a pan of simmering, not boiling, water. Combine the chocolate and milk in the bowl and heat until the chocolate is melted. Whisk in the sugar, vanilla, and salt. Add the eggs one at a time, whisking well after each addition. Regulate the heat so that the water stays at a constant slow simmer. Cook the pudding, stirring often, until thick and an instant-read thermometer reaches 160 degrees Fahrenheit, five to 10 minutes. Pour into four half-cup ramekins and cool to room temperature. Cover with plastic wrap and refrigerate until well chilled, at least three hours. The pudding can be made up to two days in advance. Top with a dollop of whipped cream just before serving.
Copyright 2005, Sara Moulton.