The Super Bowl is this Sunday and Bistro Market has a lot of great party food prepared and ready for you to host a “Super” party. For those of you who like to make your own party trays, here are some ideas for great finger foods. Go Raiders! Oh. Wait a second… (sighs) maybe next year.
BBQ Baby Back Ribs
Nothing says football like ribs, but going outside to BBQ in the snow is not my idea of a good time. Here is a method for cooking ribs that is guaranteed to please the most discriminating tastes.
For the Ribs:
- ¼ cup paprika
- 2 tablespoons Kosher cup salt
- 1 tablespoons black pepper
- 2 tablespoons garlic powder
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 tablespoons instant coffee
- ¼ cup brown sugar
- 2 slabs baby back ribs
- ¼ cup vegetable oil
- 2 cups light chicken broth
In a medium-size bowl, combine the paprika, salt, pepper, garlic powder, chili powder, cumin, coffee, and brown sugar. Reserve two tablespoons of the mix and set aside for sauce. Rub remaining mixture liberally onto both sides of ribs. Get a skillet very hot over high heat. Add oil to pan and sear ribs until dark brown. You may have to cut each rib rack in half first to fit in pan. Place seared ribs into a broiling pan, cake pan, or sheet tray with sides and pour broth into pan. Cover tightly with foil. The key to this method is to get an airtight seal, so don’t skimp on the foil! Place in an oven preheated to °300 and bake for 3 to 4 hours or until meat is almost falling off of the bone. Baste with sauce* and serve immediately.
*For the Sauce:
- 1 ½ cups ketchup
- ¾ cup red wine vinegar
- ½ cup brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons soy sauce
- Reserved dry rub
In a medium-size saucepan combine all ingredients. Bring to a boil, reduce heat and simmer for 30 minutes. Set aside.
Brie with Tomato-Basil Coulis
You don’t have to use Triscuits, but the nutty flavor and crispy texture really worked well with the tangy tomato sauce and creamy Brie.
- 1 small wheel of Brie or Goat Cheese Brie
- 1 pint grape tomatoes
- 1 bunch or 8 large leaves fresh basil or 1 teaspoon dried basil leaf
- 2 cloves fresh garlic
- 2 tablespoons extra virgin olive oil
- ½ teaspoon Kosher salt
- ½ teaspoon coarse, black pepper
Place tomatoes, garlic, and basil in a small bowl and toss with olive oil, salt, and pepper. Pour onto a small cookie sheet or ovenproof pan and cover with foil. Bake tomato mixture at °375 for 12 to 15 minutes. Remove from oven and let cool until you are able to handle. Remove to cutting board and with a sharp knife, chop tomato mixture until somewhat smooth.
Pour tomato coulis over cheese and place on a microwave proof plate. Microwave on high for 30 to 60 seconds or until cheese is soft. Serve with Triscuits.
Guacamole with Veggies
Even though it is the Super Bowl and you are probably going to eat some fun food that may not be as healthy as you would like, it is good to have a few healthy items on hand. I’ve found that almost everyone likes guacamole and when served with some fresh vegetables or Garden of Eatin’ blue corn chips, it is a filling, healthy, and delicious appetizer!
- 6 ripe avocados
- 1 medium red onion, diced
- 1 large, ripe tomato, diced
- 1 tablespoon minced garlic
- 2 poblano chiles, roasted, skinned, seeded, and diced*
- ½ cup loose packed cilantro
- Juice of 2 limes
- 1 teaspoon Louisiana hot sauce or Cholula
- 2 teaspoons salt
Peel and seed the avocados. In a small bowl, mash the avocados with the back of a spoon. Add the remaining ingredients and mix well.
*To roast poblanos; rub peppers with olive oil evenly coating the skin. Place on a greased cookie sheet and cook in a °450 oven for 15 minutes, turn over, then cook for another 15 minutes. Total cooking time is 30 minutes. Remove from oven and immediately place in a brown bag or other tight fitting container. Wait 20 minutes or so then remove chiles from bag and peel skin from the peppers. Open them up and remove seeds. They are now ready to dice. This procedure can be used to skin and seed any pepper.
Cilantro Crab Cakes
Everyone likes crab cakes. I once ate at a restaurant near Destin, FL, called The Red Door, which claimed to have the best crab cake in the world. Intrigued, we all ordered the crab cakes. I haven’t yet tasted one better, but the recipe below is as close as I have gotten to recreating that masterful recipe!
- 1 tablespoon olive oil
- ½ cup onion, finely diced
- 2 ribs celery, finely diced
- 2 teaspoons fresh garlic, minced
- Two, 10 oz. cans crab meat
- 1 tablespoon Dijon mustard
- 3 tablespoons Miracle Whip
- 2 tablespoons Hiland Sour Cream
- 1 teaspoon Tabasco
- Juice and minced zest of 1 lemon
- 1 cup finely chopped cilantro
- ½ cup panko (Japanese) breadcrumbs plus ½ cup extra for breading
- ½ cup vegetable oil
- Non-stick skillet
Form the crab cakes into 2 to 3 oz patties. Pour some of the remaining panko breadcrumbs onto a plate and gently push the breadcrumbs onto the crab cakes until each cake is evenly coated with a thin layer of breadcrumbs. Heat non-stick skillet over medium high heat and add enough oil to just cover bottom of pan. When oil is hot but not smoking, add crab cakes and cook for 2 to 3 minutes per side until golden brown. Be careful when turning crab cakes as they can fall apart. Serve with Remoulade Sauce* and some freshly squeezed lemon juice.
- ½ cup red bell pepper
- 1 stalk of celery
- 2 green onions (including all the green)
- ½ cup of fresh parsley leaves
- ½ cups of Miracle Whip
- 1 tablespoon of Dijon mustard
- 1 tablespoon of ketchup
- 1 tablespoon of horseradish
- 1 teaspoon Tabasco sauce
- 2 teaspoons of paprika
- 1 pinch cayenne pepper
Purée in food processor or blender until smooth.