By Karen Bloom
chips, guacamole, salsa and jalapeno corn bread. Accompany the spread with Corona beer or pitchers of margaritas.Another option is to design the menu around the teams that are playing. (For Super Bowl XXXIX - won by the Patriots 24-21 over Philadelphia - Kambitch suggested Boston clam chowder, Boston beans, Boston cream pie, Toll House cookies, which originated in Massachusetts, and Philly steak and cheese sandwiches. )Try these recipes for a tasty Super Sunday.
Spicy Chili Bowl
Bread bowl:1 (16-ounce) round loaf of bread1 1/2 cups shredded cheddar cheeseOlive oilChili:1 tablespoon olive oil1 pound Italian turkey sausage, removed from casing1 (15-ounce) can black beans, drained1 (15-ounce) can cannellini (white) beans, drained1 (19-ounce) can chili without beans1 cup prepared chunky salsaSliced green onionsShredded cheddar cheese
To prepare bread bowl:
1. With large serrated knife, slice across dome of bread, about 1 to 1 1/2 inches from the top. Carve out center core of bread to within 1 inch of bottom and sides, keeping loaf intact. Reserve tops and cores. Cut reserved bread cores horizontally into 1/2-inch layers. Brush both sides of layers with olive oil. Cut layers into about 18 "paddles" that measure about 3 inches by 1 1/2 inches by 1/2 inch.2. Place paddles on foil-lined baking sheet; sprinkle with cheese.3. Brush inside of bowl lightly with olive oil. Place bowl on separate baking sheet.4. Bake bowl and paddles in preheated 350 F oven for 11 to 13 minutes, until golden brown and cheese is bubbling.
To prepare chili:
1. Heat oil over medium heat in 3-quart saucepan. Add sausage and brown. Add next 4 ingredients; cook until hot. Pour into prepared bread bowl. Garnish with onions and cheese. Place paddles around bowl. Serve immediately.Yields 4 entree-size or 18 appetizer-size servings.
Mini BLTs
16 slices white sandwich bread1/2 head iceberg lettuce1 pound sliced bacon1 1/4 pounds cherry tomatoes (regular ripe but firm tomatoes can be used in season)3 to 4 tablespoons mayonnaiseSalt and black pepper, to taste1. Preheat oven to 450 F. With rolling pin, flatten each slice of bread to cardboard thinness (cutting off crusts will facilitate this). Cut 4 rounds from each slice with a 2-inch cookie cutter.2. Press rounds into mini-muffin pans to form shallow cups and bake until colored, about 6 to 7 minutes. Cool 1 to 2 minutes, then invert onto a rack and let cool to room temperature. These can be stored in an airtight container for several days; their texture should remind you of toast -- crisp yet slightly soft on the inside, without being tough or brittle.3. Choose largest and most perfect lettuce leaves. Cut out toughest ribs and cut leaves into strips 3/4 inch wide. Piling up a few strips at a time, cut them crosswise into fine shreds about 1/16 inch wide. Stop when you have 1 1/4 cups.4. Fry bacon until very crisp; drain and crumble into pieces the size of peppercorns.5. Halve the cherry tomatoes, squeeze out seeds and juice, and cut flesh into 1/8-inch cubes. You should have 1 1/4 cups.6. Combine bacon, lettuce and tomato in a large bowl. Stir in 3 tablespoons mayonnaise, adding a little more if needed to bind mixture; be very careful not to add so much that the filling is soggy. Season with salt and 8 to 12 turns of the pepper mill. Fill each bread cup with a generous portion of BLT mixture and serve immediately.Yields 64 canapes.
Onion-Gouda Dip
10-ounce round imported Gouda cheese4 tablespoons unsalted butterSmall yellow onion, finely chopped4 ounces Roquefort cheese, crumbled4 ounces sharp cheddar cheese, finely grated1 teaspoon Worcestershire sauce3 drops hot-pepper sauce, or more, to taste1 teaspoon whole-grain mustard4 tablespoons dark beer or stout1. With a sharp paring knife, cut a lid from the round of Gouda, 1 inch from the top; reserve the lid. Carefully hollow out the cheese, leaving a thin wall all around. Finely grate the Gouda you remove and set aside.2. In a small skillet, heat 2 tablespoons of butter over medium heat. Add onion and saute until golden brown, 7 to 10 minutes, stirring often. Remove from skillet and set aside to cool.3. In a food processor with a steel blade, combine grated Gouda, Roquefort and cheddar, sauteed onion, Worcestershire, hot-pepper sauce and mustard; process until smooth. Scrape down sides of work bowl; then, with motor running, pour in beer; process until smooth.4. Fill hollowed-out Gouda with dip; there will be some left over. Place lid on cheese ball and reserve remaining dip in a bowl; cover both with plastic wrap and refrigerate at least 4 hours, preferably overnight.To serve, bring the Gouda ball and the reserved dip to room temperature; use the additional dip to refill the ball as needed.Yields 2 cups.
