Super Bowl Recipe
Posted on: June 23, 2017
Super Bowl Recipe

What are you making for Super Bowl? If you don’t know try out these two recipes sure to please your guest.

Rhode Island Clam Chowder

4 slices of thick smoked bacon

1 large yellow onion chopped

4 celery stalks chopped

2 tablespoons garlic

4 6.5oz cans of clams drained

2 teaspoons of fresh thyme finely chopped

2 teaspoons of fresh basil finely chopped

6 russet potatoes diced (boiled separate)

1 32oz clam juice

1 15 oz chicken broth

 

In a large soup pot cook your bacon until crisp and set aside. At a medium high heat add onions, celery, garlic and sauté for 8 minutes. Add clams (drained) and bacon (chopped) and heat for another 5 minutes.

 

In a separate pot boil your diced potatoes for 10 minutes and cold wash them when done to keep them crisp. Then add them to your clam soup and sauté for 3 minutes.

 

Pour clam juice and chicken broth and heat on a low medium for 45 minutes.

 

Serving suggestions: For maximum flavor, let cool and refrigerate for 24 hours giving an opportunity for all the ingredients to come together.

Sleeping Bag Jalapeños

 

1 pound sweet maple sausage

2 (8-ounce) packages cream cheese

1 cup shredded mozzarella cheese

15 to 20 jalapenos, halved and seeded

 

In a large sauté pan on a medium flame, cook the sausage all the way through until there is no pink left. Add the cream cheese and mozzarella and cook, stirring constantly, for about 7 minutes, or until the cheese is completely melted.

Stuff each jalapeño with about 1 tablespoon of the sausage and cheese mixture. Place the stuffed jalapeños on a grill and cook on

low direct heat for 15 minutes. If the grill is not available, you can bake these for 20 minutes in a covered Dutch oven with 8 coals on top and 6 around the outside of the bottom (not underneath).

 


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