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New York Post: 11/11/96

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Superbowl Super Party:
Hot Recipes from TOP Restaurants!

 
<p><a href="http://www.fashionupdate.com/media/Superbowl_Super_Party_Hot_Recipes_from_TOP_Restaurants.mp4"> Select this link to see a video</a></p> <p>Or visit <a href="http://home.netscape.com/plugins/audio-video.html">this page</a> to get the plug-in for my movie.</p>

 
Party Decor Headquarters

National Wholesale Liquidators
www.NationalWholesaleLiquidators.com

Party City
www.PartyCity.com

Modell's
www.Modells.com

 
Great Recipes!

 
Steamers Landing
375 South End Avenue (between Liberty & Albany Sts)
(212) 432-1451
www.steamerslanding.com
CAPONATA (Eggplant Dip)
Ingredients:
  • Six eggplants (cut up)
  • 3 stalks of celery diced
  • 1 onion diced
  • Olive oil
  • 8oz can of tomatoes
  • ½ cup of sugar
  • 1 box of large white raisins
  • 3 bay leaves
  • salt & pepper to taste

 
Directions
  1. Fry cut up Eggplants in oil
  2. Sauté 3 diced celery and onion in oiled pan until tender - not brown
  3. Puree one large can of tomatoes and add eggplant and sautéed onions and celery
  4. Add ½ cup sugar, box of large white raisins, 3 bay leaves, salt and pepper to taste. Mix
  5. 8oz can of tomatoes
  6. Serve toasted pita on the side

 
VEGETABLE CHILI
Ingredients:
  • Butter
  • 2 medium carrots diced
  • 1 medium onion diced
  • 2 zucchini diced
  • 3 celery stalks diced
  • 1 red pepper diced
  • 1tbsp of fresh thyme
  • 3 bay leaves
  • 2tbsp paprika
  • 1tbsp cayenne pepper
  • 1tbsp cumin
  • 1 48oz can of whole plum tomatoes
  • 1 can of red beans
  • 2 bay leave
  • 1 can of chipotle chile (optional)

 
Directions
  1. In a large heavy pot sauté in butter, diced carrots, onion, zucchini, celery, red pepper. Add fresh thyme, chili powder, paprika, cayenne pepper, and cumin. Cook until tender, not brown.
  2. Add can of plum tomatoes, red beans, bay leaves. Bring to a simmer and cook slowly for 1 hour
  3. For more spice add can of chipotle chile to taste.
Tip: Make the day before

 
Fino Wall Street
1 Wall Street Court (bet. Pearl & Beaver)
(212) 825-1924
HOT SALSA DIP– perfect for chips or dry bread
Ingredients:
  • 12 Plumb tomatoes
  • 1 chopped Red onion, chopped
  • 4-6 cloves of Garlic
  • 12 Cherry pepper (red & green)
  • 2 Chives
  • 4 tbsp Ricotta slata
  • 2 tbsp Olive oil

 
Directions
  1. Place plumb tomatoes in boiling water for 1 minute so you can remove and seeds.
  2. Place tomatoes in a blender and add cloves of garlic, cherry peppers (with seeds and stems removed), red onion (chopped) and chives.
  3. Set blender to chop until salsa consistency is achieved.
  4. At the last minute, add ricotta salata (if that is not available, a good pecorino cheese will do), and add olive oil, mixing for one minute.

 

Casa Pepe
114 Bay Ridge Avenue (bet Bliss Terrace & Colonial Rd), Brooklyn
(718) 833-8865
www.casapepe.com
TORTILLA ESPANIOLA– Traditional Spanish Omelet
Ingredients:
  • 3 large eggs
  • Salt, to taste
  • 4 tablespoons olive oil
  • 3 large potatoes, peeled and thinly sliced
  • 1 onion, peeled and finely chopped
  • Green olives, for garnish

 
Directions
Crack the eggs into a bowl. Whisk with a fork and add a pinch of salt.
  1. Heat some oil in a sauté pan,
  2. Add the potato and fry for a couple of minutes, adding the onion. Mash together to mix until the potatoes start to brown on the edges. Potatoes and onions should be a lumpy mixture.
  3. Add the eggs, making sure the potato and onions are fully submerged. The eggs reach the bottom of the pan.
  4. Fry this gently on a low heat. While cooking shake the pan to loosen from the base and tidy the edges up with a wooden spoon. Do not over cook. The middle is meant to remain runny and gooey.
  5. The egg will start setting, as this happens place a plate over the pan, a large enough plate to cover the pan substantially, and flip the tortilla over onto the plate and slide back into the pan to cook the underside.
  6. Keep shaking the pan lightly so the tortilla does not stick to the bottom.
  7. Once it feels firm on the edges and soft in the middle (after about 1 minute) then slide the tortilla back onto the plate. Let the tortilla rest for about 5 to 10 minutes before serving.
  8. Cut into cake slices or cubes. Garnish with green olives or roasted pimentos

 
GUACAMOLE
Ingredients:
  • 3 Haas avocados, halved, seeded and peeled
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 medium onion, diced
  • 2 tomatoes, seeded and diced
  • 1 tablespoon chopped cilantro
  • 1 jalapeno diced

 
Directions
  1. In a large bowl place the scooped avocado pulp and limejuice, toss to coat.
  2. Drain, and reserve the limejuice after all of the avocados have been coated.
  3. Using a potato masher add the salt and mash.
  4. Then, fold in the onions, tomatoes and cilantro.
  5. Add 1 tablespoon of the reserved lime juice. Add jalapeno to taste.

 

Green House Café
7717 3rd Avenue, (bet. 77th & 78th) Bayridge
(718) 833-8200
www.greenhousecafe.com
HOT SPICY WINGS
Ingredients:
  • 12 Chicken Wings tips removed and split in 2. (24 pieces)
  • 2 cups Corn Meal
  • 2 teaspoon Mrs. Dash “Spicy”
  • 8oz Lager Beer
  • 4oz Franks Hot Sauce
  • Vegetable or Soybean oil
  • Paper Towels
  • 12 Inch Sauce Pan
  • 1 Large Mixing Bowl
  • 2 – 1 Gallon size Ziploc Bags

 
Directions
  1. Soak Wings in Beer for 1 hour.
  2. Mix together Corn Meal and Mrs. Dash in gallon size Ziploc Bag, add Wings and shake until well coated.
  3. Remove wings and set aside.
  4. Fill Sauce Pan ¼ inch with Vegetable or Soybean Oil and heat on medium flame.
  5. Add wings (should hold 12) and cook until golden brown. Place paper towels in bottom of mixing bowl and place cooked wings in it.
  6. Discard oil and wipe excess from pan with a cloth or paper towel. Add butter and melt over medium flame until melted then add Hot Sauce and mix well.
  7. Remove paper towel from bowl, pour Sauce Mix over Wings and toss until all are coated.
  8. Serve with Carrots & Celery sticks, and Blue Cheese Dressing

 
SOUTHERN FRIED CHICKEN
Ingredients:
  • 12 Piece Chicken, Legs & Thighs Seperated
  • 2 Cups Flour
  • 2 Cups Milk
  • 3-4 Large Eggs, Beaten

Corn Flake Breading (Mix together next 6 ingredients)
  • 12 oz Corn Flake Crumbs
  • 1Tsp. Cajun Spice
  • 1Tsp. Jerk Seasoning
  • 1Tsp. Kosher Salt
  • 1Tsp.Black Pepper
  • 2Tsp. Dried Chives
  • Baking Pan with Screen

 
Directions
  1. Soak Chicken in milk for at least 3 hours.
  2. Remove and pat with paper towel but not totally dry.
  3. Dredge in Flour then Egg and then coat with Corn Flake Breading.
  4. Let rest in refrigerator for 1Hour.
  5. Preheat oven to 350.
  6. Place Chicken on Screen Pan and cook for approximately 1hour. Chicken should be golden brown.

 
CHAMPIONSHIP SHORTCAKE
Ingredients:
  • 1 Basic Pound Cake (Store Bought is fine) sliced 1” thick
  • 1 cup Strawberry Preserves
  • 1 cup Water
  • 4 oz. White Sugar
  • 1 tbls. Corn Starch dissolved in ¼ cup water
  • 2 cup Large Strawberries cut in quarters
  • 1 can Whip Cream

 
Directions
  1. Add water and sugar to medium sauce pan and heat on low flame until sugar is dissolved.
  2. Add Strawberry Preserves and mix together bring to a simmer and add Corn Starch slowly while mixing at the same time.
  3. Remove from heat and fold in Strawberrys.
  4. Divide equally over sliced Pound Cake.

 
5 SPICE RIBS
Ingredients:
  • 1 Rack Baby Back Ribs
  • 1Cup Dark Beer
  • 1Gal Chicken Broth or Bullion
  • ¼ Cup 5 Spice Powder
  • ¼ Cup Honey & ¼ Teriyaki Mixed Together (H&T)
  • 1 Tbls. Brown Sugar

 
Directions
  1. Place Rack of Ribs in a large pot, cover with Chicken.
  2. Broth and poach Ribs for 20 min.
  3. Add Brown Sugar and Beer and continue to poach for another 20min.
  4. Preheat oven to 350. Remove Ribs from pot and place on a sheet pan.
  5. Brush with ½ H&T mix and dust with 5 Spice Powder. Bake for 15 min, Remove and turn over.
  6. Repeat step 4. (Oven temperatures vary so you may need to.
  7. cook ribs a little longer or until mix is baked on thoroughly) Remove from oven and let stand for about 5 min them separate.
Ribs with a knife and serve.

 

 






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