What’s Cooking Behind The Shades – SuperDuperBowl Menu Review

The city of New Orleans and the whole state of Louisiana got a 74 yard head start on Mardi Gras last night when Tracy Porter stepped in front of Reggie Wayne, made off with a Peyton Manning pass and sprinted for the end zone. It was moment that will live in infamy and will be talked about for years. I wish I could say the same about my SuperDuperBowl Menu. It was good but it wasn’t 43 years worth of frustration good. So let’s see what I made.
1. Cubano Potato Skins – I shredded some pork & some ham (rather than thin slices), mixed in some mustard & relish (to take the place of the pickles) and topped with swiss cheese. A definite keeper for future Miami SuperDuperBowls.
2. Pulled Pork Paninis – I was in the Louisville airport the other day and saw a bottle of Wild Turkey BBQ Sauce staring at me from the shelf in the overpriced souvenir store. By the time I got to my gate it was safely ensconced in my carryon bag somewhere between my dirty shorts & socks. I pulled it out yesterday and mixed it with some shredded boneless pork ribs, sautéed vidalia onion & monterey jack cheese. Slapped it inside a mini portuguese roll and pressed them so they looked like little footballs. Nice understated taste that the kids loved. I kind of wish the Wild Turkey BBQ had a little more OOMPH to it.
3. Crawfish Cornbread (aka Crayfish Cornbread here at allrecipes.com) – I have made this once before and probably should have looked for my review or notes from that last time before I made this again. The recipe does call for a box of instant corn muffin mix so I used my Basic Corn muffins recipe from here instead. While the color is interesting, the taste is a touch flat. It could use some heat but I was reluctant to add any because of the kids. I could definitely see this somewhat polenta like cornbread serving as the base upon which a rich creole tomato based type of sauce is poured over. I still liked it and it was at it’s best when it first popped out of the oven.
4. Orange Honey Chicken Wings – I have been making these for so long I can do them in my sleep. The secret ingredient is a healthy splash of Uncle Dougie’s Chicken Wing Marinade. Not sure what I will do when my supply finally runs out but I am sure I will come up with something. The other ingredients include oj, honey, key lime juice & mustard. Low & slow heat makes the meat just fall off the bone.
5. Hot Asparagus Crab Dip – My lovely wife always requests one dip and every year I make something different. This year asparagus was on sale when I waltzed thru ShopRite so this year asparagus got it’s turn as the main ingredient. Throw in some red pepper, red onion, lime juice, sour cream, plain yogurt, crab and a Key West seasoning blend I found a few years back and we were good to go. I threw it in the oven at the same time as the wings and it came out hot, condensed & very dippable. I probably will not see any of the leftovers on this one.
6. Cheddar Bacon Deviled Eggs – The name pretty much says it all. Why make regular deviled eggs when you can jazz them up. Again it is another recipe that actually would improve with the addition of some Chipotle Tabasco but I left it out to appease the kids.
7. Yellow Split Pea & Apple Dal with Coconut Tarka – one too may flight delays led to my reading about various pea & bean dishes in the NY Times one trip and a recipe that called for Mung Beans, Apples & Coconut Milk just jumped out at me. Now I couldn’t tell you what a Mung Bean looked like if it was in front of me & labeled. On top of that, no store around me has any exotic or even different dried beans so I decided to take a slightly different direction and go for orange split peas. Well no luck on finding those either so I had resigned myself to trying with lentils though I wasn’t really thrilled with that option. as it turned out, I had to make one last stop at the store for a few forgotten items and came across a lonely pack of yellow peas which soon made friends with the rest of the forgotten items in my basket. While the peas, apples & coconut milk simmered away, I made a “Tarka” of butter, ginger, scallions, lime juice, shredded coconut & tumeric. The recipe called for mint leaves (unnoticed & forgotten at the store) so I went for a dash of mint extract. The result was a very different sort of dish for my family that was liked but technically not SuperDuperBowl food. It is getting a second chance by being served over rice with the grilled chicken for dinner tonight.
8. Alligator Chili – The latest addition to the allrecipes.com family (I now have 12 recipes to my name) is a SuperDuperBowl favorite. I used yellow & red peppers and some smoked paprika in addition to the recipe on the site and once again I am going to modestly say, I smacked that sucker out of the park. If I didn’t tell you it was gator, you would never know and I guarantee that you will be asking for seconds. Gator Chili will be my dinner tonight.
9. and finally, we topped it all off with a trio of mini-sundaes. I took mini-phyllo dough cups and baked them. then I scooped melon ball sized scoops of vanilla/chocolate, cookies & cream and mint chocolate chip into each cup. Drizzled Top Hat hot fudge over the trio and then topped it with whipped cream & multi colored jimmies. It looked like mardi gras in a bowl.
So that was this year’s offerings for the SuperDuperBowl. I appreciate all the ideas that were floated to me on previous blogs & websites and some of those ideas will see the light of the day or the light inside my oven in the weeks to come. I am just glad that my wife was happy and that the kids ate it all too. Most of all I am THRILLED that the Saints won the SuperDuperBowl.
That’s what’s cooking Behind The Shades until next time when maybe we should discuss kitchen disasters. Lord knows I have had a few of those…

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2 responses to “What’s Cooking Behind The Shades – SuperDuperBowl Menu Review

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