PLACERVILLE, CALIFORNIA

Prospecting

Foothill gourmet: Super Bowl treats

By From page B2 | January 28, 2013

The Super Bowl is next Sunday. Being a native San Franciscan, it’s go 49ers.

I have zero control over the game, but I can share some appetizers that can make your family and Super Bowl friends delighted. If you can’t use today’s ideas for a Super Bowl party, save the recipes anytime you need an appetizer.

Stuffed French bread is quickly and easily assembled. To me it’s definitely as flavorful as pizza but much easier. Since it is full of complex textures, it is deliciously flavorful. It’s the perfect answer for a party appetizer, or coupled with a striking green salad, it’s a festive and enjoyable dinner.

To make it, slice a loaf of French bread horizontally. To make the long length easier to handle, slice each half of the French bread into 2 sections. One loaf of French bread will make four parts. Hollow out the bread with your fingers leaving the crust and about a 1/4 inch of bread remaining. Tear or cut these bread pieces into bite size chunks. Put these bread chunks into a large bowl.

Now add the amount and type of ingredients that you would normally have on your favorite pizza. I usually add 1 to 2 cups each of the following: cheese (I use sharp Cheddar or Monterey Jack), mushrooms, olives, onions. Then I add 2 to 4 cloves minced garlic, a small amount of red pepper (if I have one on hand) for color and 1 small can diced green chilies for a vegetarian style. To delight the meat eaters, add 2 cups cooked diced Italian sausage. Add more or less of these ingredients as to your taste and, of course, feel free to add other favorite ingredients not included here.

Mix all the ingredients together and moisten with 1 egg and approximately 1/4 cup of mayonnaise, enough so that the bread-vegetable mixture is cohesive. With clean hands, scoop the stuffing mixture and gently mound it back into the hollowed French bread shells.

Place the stuffed French bread, quarters cut side together so the filling doesn’t get on the cookie sheet and bake at 375 degrees for 15 minutes until the filling is hot and bubbly and the edges of the bread are toasted. Slice the stuffed French bread crosswise — as you would with garlic bread — into individual slices and serve.

Wings — The following recipes are for 3 pounds of cut chicken wings. These wings are roasted wings so they absorb less fat than fried.

For preparation, split all wings at the joints and remove tips. Toss wings in a seasoning, roast, then serve. To roast, spread the chicken wings on two oiled rimmed baking sheets and roast at 425 degrees until very crisp, about 45 minutes.

 

Seasonings

Steakhouse — Toss the wings with a sprinkle of salt and 2 teaspoons coarsely ground pepper, roast. Toss with 1/3 cup of steak sauce.

Rosemary lemon — Toss the wings with 1/4 cup lemon-pepper and 2 tablespoons chopped rosemary.

Maple bacon — Season wings with salt and pepper and roast. Meanwhile, cook 8 slices bacon in a skillet until crisp. Drain and crumble. Whisk 1 teaspoon bacon drippings with 1/4 cup maple syrup and 2 teaspoons each cider vinegar and bourbon. Toss the wings with the syrup mixture and bacon.

Sweet mango barbecue — Season wings with salt and pepper and roast. Meanwhile, simmer 1 cup mango nectar and 3 teaspoons barbecue sauce until reduced to 1/2 cup, about 20 minutes. Toss with the wings.

Teriyaki orange — Roast the wings. Meanwhile, simmer 3/4 cup orange juice and 1/4 cup teriyaki sauce until reduced by half, about 15 minutes. Toss with the wings.

Taco spiced — Toss the wings with 3 teaspoons taco seasoning, roast. Serve with salsa.

Enjoy the Super Bowl.

Donna Brown

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