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SUPER BOWL 2015

SEAHAWKS VS PATRIOTS

 

The Big Game may not be hosted in New York (or more accurately, Jersey) this year, but the Batalis’ tried and true Seattle Seahawks in the playoffs means it’s still close to home. (Click here for a video of me and fellow Seattle-native Chris Cornell on the uniqueness of the Seattle experience.)

 

As always, I designed a game day menu inspired by the cities of the teams represented. Here’s what my family will be eating on Sunday night.

 

NFL SUPER BOWL XLIX MENU

 

PRE-GAME

Seahawks Teriyaki Wings, Serrano Chili Nuoc Cham

Salumi Salami

“Cougar Gold” and “Crimson Fire!”

Chips with Salsa and Crudité

 

1ST QUARTER (SEATTLE)

Dungeness Crab Fritters with Chipotle Aioli

 

2ND QUARTER (NEw England)

Lobster Rolls

 

HALF TIME (NEW YORK)

Dirty Water Hot Dogs (“Sabrett” from Katz’s of course!)

 

3RD QUARTER (New england)

New England Style Ipswich Clam Chowder

 

4TH QUARTER (seattle)

Yakima Valley Chile Verde

 

DESSERT (SEATTLE MEETS ITALIA)

Seattle Style Affogato

 

 

SEAHAWKS TERIYAKI WINGS

6 to 8 Servings

 

24 chicken wings

2 tablespoons low-sodium soy sauce

3 tablespoons light brown sugar

1 tablespoon minced fresh ginger

2 teaspoons minced garlic

1 teaspoon cornstarch

1 teaspoon sesame oil

1 teaspoon chile-garlic sauce (such as Sriracha)

For the Serrano Chili Nuoc Cham:

1 serrano chili, or to taste

1 clove garlic, sliced

3 tablespoons sugar

2/3 cup warm water

1 1/2 tablespoons fresh lime juice

5 tablespoons fish sauce

 

Combine all sauce ingredients and marinate chicken wings in sauce overnight in the refrigerator.

Preheat the oven to 450F, then bake the wings until nicely browned. Turn the wings a few times during baking and baste them liberally with the sauce.

Serve immediately with Serrano Chili Nuoc Cham and lots of napkins.

 

Dungeness crab fritters with chipotle aioli

6 Servings

 

1 pound lump Dungeness crab meat

1 cup béchamel sauce, cooled

Salt and freshly ground pepper

1 jalapeño, minced

1 cup cilantro leaves, chopped

1 cup basil leaves, chopped

Zest of 1 lime

Flour, to dredge

2 eggs, whisked; to dredge

2 cups crushed tortilla chips

Olive oil, to fry

For the Bechamel Sauce:

4 tablespoons butter

1/4 cup flour

2 cups milk

Salt and freshly ground pepper

For the Chipotle Aioli:

1 cup mayonnaise

Juice of 1 lime

3 tablespoons chipotle in adobo

Salt and freshly ground pepper

 

Preheat oil to 360°F.

In a large bowl, fold together the crab meat, béchamel, a pinch of salt and a few cracks of freshly ground pepper, jalapeño (using less for less spicy), cilantro, basil, and lime zest. Once incorporated, form into fritters about the size of ping pong balls.

Dredge the fritters in flour, then egg. Roll the fritters in the tortilla chips and fry for 2-3 minutes, until golden brown. Drain on a paper towel lined plate and season immediately with salt.

To make Bechamel: Heat the butter in a saucepot over medium heat, and once it has foamed and subsided, add the flour and stir together, cooking until it resembles a wet sand. Whisk in the milk and bring to a boil, whisking continuously until no lumps remain. Season with salt and freshly ground pepper.

To make the Chipotle Aioli: Whisk together the mayonnaise, lime, and chipotle. Use more or less of the chipotle to adjust the heat.

 

LOBSTER ROLLS

8 Servings

 

2 lobsters, steamed or boiled, meat picked out

2 stalks of celery, small dice

1 Tsp celery salt

1/4 Cup home-made mayo, recipe follows

salt and freshly ground pepper

butter, to brush griddle

8 split top hot dog rolls

For the Fresh Mayo:

1 Cup vegetable oil

2 egg yolks

1 Tsp lemon juice and zest

Salt and pepper to taste

hot sauce, a couple dashes or to taste

1 Tsp dijon mustard

 

Roughly chop the lobster meat and add to a bowl with the celery, celery salt, and fresh mayo. Season to taste with salt and pepper. Mix gently with a rubber spatula to combine. Preheat griddle to medium high. Brush the griddle with butter. Toast the roll on both sides and fill with the lobster salad. Fresh mayo In a bowl, mix the egg yolks and lemon juice and zest. Then drizzle in the oil slowly while whisking vigorously to emulsify the oil into the egg. Season with salt and pepper to taste. Add mustard and hot sauce and combine thoroughly. If the mayo doesn’t come together or the emulsification is broken it can be saved by putting a teaspoon of water in a fresh clean bowl slowly whisking in the broken mayo until it recombines.

 

DIRTY WATER HOTDOGS

12 Servings

 

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

2 quarts water

2 tablespoons vinegar

1 teaspoon cumin

A pinch freshly grated nutmeg

12 hot dogs, “Sabrett” if possible

12 hot dog buns, split and toasted if desired

 

Combine the water, vinegar, cumin, and nutmeg in a large pot, and bring to a boil. Reduce to a simmer, and add the hot dogs, cooking until the hot dogs have heated through, about 5 minutes. Serve on buns with desired condiments.

 

New England style Ipswich Clam Chowder

8 servings

 

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

 

3/4 cup butter

1 yellow onion, minced

2 ribs celery, minced

2 white potatoes, scrubbed, peeled, cut into 1/4-inch dice

1 pound fresh Ipswich clams, cut into 1/2-inch dice

1/4 cup flour

2 cups cream

2 cups milk

Freshly ground white pepper

Sourdough boule, hollowed out and toasted

 

In a Dutch oven, heat butter over medium heat. Once the butter has foamed and subsided, add the onions, celery, potatoes and a pinch of salt. Cook until the onions have softened. Add the flour and cook until it resembles wet sand. Whisk in the cream and milk and bring to a simmer. Add clam pieces and cook 15 minutes. Season with salt and freshly ground white pepper to taste. Serve in the sourdough bowl.

 

Yakima valley chile verde

10 Servings

 

For the Chili:

3 tablespoons extra virgin olive oil

2 pounds boneless pork shoulder, cut into 1-inch cubes

Salt and pepper to taste

chopped onion

minced garlic cloves

2 chipotle chiles, roughly chopped

1/4 cup fine white corn meal

1 28- ounce can San Marzano tomatoes, finely chopped with juices

1 15- ounce can hominy

2 cups hatch green chiles, roasted; peeled; chopped

3 chopped fresh jalapenos

3 cups chicken stock

For the Garnish:

1/2 cup cilantro, leaves picked

1 lime, cut into wedges

1/2 cup finely chopped white onion

10 corn tortillas

 

Heat the olive oil in a 4-quart Dutch oven with cover. 

Add the pork in small batches, and season with salt and pepper. Cook until lightly browned, and then remove from the pan.

Add onion, garlic and chipotle chiles and stir to combine. Add the fine corn meal, and stir for about 1-2 minutes. Once combined, add the tomatoes, hominy, green chiles, and jalapeños, mixing to incorporate the ingredients.

When combined, add the chicken stock, and then the cooked pork meat. Lower the heat, and cover the pot so that the mixture simmers for about 1 to 1 1/2 hours, until the meat is tender.

Garnish with cilantro, lime, and finely chopped white onion. Serve with fresh corn tortillas.

 

Seattle style affogato

8 Servings

 

For the Semifreddo:

2 ½ cups whole milk
3 ounces very strong espresso
6 egg yolks
1 cup sugar
1 tablespoons vanilla extract
2 cups heavy cream
8 cups strong decaffeinated coffee, cooled
¼ cup unsweetened cocoa powder

 

In a 5-quart saucepan bring the milk to a boil over medium-high heat. Remove from the heat and add the espresso.

In a mixing bowl, beat the yolks until pale yellow. Gradually add the sugar and beat until light yellow ribbons form when the beaters are lifted. Stir in half of the hot milk, then stir in the remaining milk. Cook over low heat without boiling until the mixture coats the back of a spoon thickly and sets slightly, about 4 to 5 minutes. Stir the vanilla and chill for ½ hour.

Whip 1 ½ cups of the cream to stiff peak and fold into the custard mixture, Transfer to an ice cream machine and freeze according to manufacturer’s instructions. (The semifreddo can be made up to 2 weeks in advance.)

Whip the remaining ½ cup cream to soft peaks. Place 1 scoop of semifreddo in each of eight tall glasses. Pour 1 cup of cooled coffee over each scoop, dollop with whipped cream, and dust with cocoa.

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