If your team is not in the big game, the majority of fun when it comes to Super Bowl gather with friends, eating and celebrating football. Although there is absolutely nothing in the pizza and wings, there are definitely ways to raise your game whether you are hosting, or bringing something to someone’s house.
At this stage, the leaders and the eagles went to many Super Bowls, making it a little dismissed to get some of the best foods on the planet.
Let’s be exposed to three New Orleans ideas for your SUPER BOWL party, starting with an easy plate that anyone can throw together-to something that requires some skill. One of the best things about the CAJUN and Creole kitchen is that it was designed by nature about being cheap, using what was present, with technology and the skill often converts modest ingredients into an incredible thing.
Junior: muffuletta
Can you make a sandwich? Good, now you can make cakes. The New Orleans variable is transferred to an Italian branch or mill to another level with a few major components. The best thing about this sandwich is that it is designed to participate, and it should be presented forward-and if you make two good cakes in size, it can easily feed 8-10 people.
The largest attached point here is bread. Muffuletta may not be something you can find outside New Orleans – so we will have to do it with loose fax. Focaccia round or Ciabatta is fine as alternatives, even if it is not fully traditional.
From there you add some olive salad, cold pieces, and Provolone cheese – you are over. Here we can also provide some elements to make it more expensive.
ingredients
- Two great round bread loaves (half)
- Two green olive jars with pimentos
- Black olive boxes
- One jar of Giardiniera
- Two cloves
- olive oil
- One pound Mortadella (or Bologna for budget)
- One lb sopressata or peace (or Peppperoni Budget)
- One pound prosCIUTTO or Capicola
- One cheese is a provoleon pounds
road
- Olive pulse, giardiniera, garlic, olive oil in the food processor until chopped. Put in a sealed container and cool it overnight
- Spread the olive salad on both sides of the bread, then put the sandwiches with meat – topped with Provenone
- Wrilled tightly in a plastic cover for at least two hours before serving the olive salad, it can penetrate the bread
Intermediate: Chicken and Gambaya sausage
Given that we are cooking for a crowd, we will do the shrimp and go to a cheaper contrast of chicken and sausage in the classic dish. It may seem scary, but this is a very simple recipe that you can outperform it in a large amount and make everyone help themselves.
Equipped with rice, Gambaya Mobilization. Put a bottle of hot sauce next to the fireplace (the favorite hot crystal sauce), and guests can make it hot as they love it.
ingredients
- Onion
- One green bell pepper
- Three legs of the celery
- 1 pounds of chicken thighs
- 1 EGP Andwell
- Chicken
- 1 large box of broken tomatoes
- 1 frozen okra bag
- CAJUN spices
- Laurel
- White rice
- zaatar
- olive oil
- Salt and black pepper according to taste
road
- Brown chicken and sausage in olive oil over medium heat in a large bowl or a Dutch oven
- Remove chicken and sausage in a clean bowl, chopped onions, sweet pepper and celery in the same bowl
- Run the bowl with chicken broth, ensuring that anything stuck to the bottom with a wooden spoon
- Add the cooked tomatoes, casual rice, casual spices, bay leaves and thyme. Fuss
- Cook until the rice becomes soft, about 20 minutes – stirring from time to time
- Add okra and bring them on low heat before adding chicken and sausage. Serving
Advanced: Jumbo
Gumbo is one of the greatest soup in the world, nothing. In fact, it may be the The greatest soup. The perfect combination of layer flavor, complexity, heat, and umi – I will not be claimed for a second that Gumbo that I make at home can carry a candle for anything you find in New Orleans.
The roots of the dish, such as New Orleans, vary. The African, the original American, French, German, Spanish – there are elements of many international cuisine in this one dish. The difficulty comes partially from this technique, and partly from spices and taste to ensure that all of this meets in harmony.
Traditionally also The okra or Filé powder is used for Gumbo chicken, along with Roux. Filé powder, which are sssafras tree leaves in the spice corridor of most major grocery stores.
ingredients
- One cup of flour
- One cup butter
- 6 celery legs
- One large onion
- One large green bell pepper
- One green onion hand
- One handful parsley
- Three garlic gloves
- Indoils sausage
- 4 cups of chicken broth
- Two pounds of one pounds (cut into a bite size)
- Optional One tumor pound (shell)
- 3 tablespoons of spices
- 1 tablespoon of file powder
- White pepper
- Black pepper
- salt
road
- Dardine onions, celery and sweet pepper – keep the zinc
- Peel and devein shrimp, and keep the shells.
- Coheats are added to approximately 5 cups of cold water, salt and vegetables. Bring on low heat over medium heat and leave it on low heat for 45 minutes. Strain to create a shrimp stock. If you choose to delete the shrimp, double the amount of chicken broth in the ingredients.
- Melt the butter in a large bowl or a Dutch oven at a low medium heat. Whisk in the flour and continued to stir with a spoon. This is your Rocks. Over time, the color will change from pale white, to golden brown, to brown, and finally dark brown. This is one of the most important elements in Gumbo, and you want to be chocolate color.
- The Andwall Glossary and Brown Slide in a large skillet. Remove and set aside.
- Add some vegetable oil to the same pan and cut the brown chicken, until it is drunk (this will lead to the finish of cooking in the soup). Remove and set aside.
- Add onions, bells, pepper and celery to the same pan and cook until smooth. Add one cup of chicken broth to the vegetables and ski over the pan, and rid anything stuck on the bottom.
- Add cooked sausage, chicken, vegetables, garlic, parsley, CAJUN spices, files and remaining stockpiles to the bowl with Roux. Cook over low heat until the soup is slightly raised. Add salt or pepper or more cason spices as desired.
- Served over white rice.
