Superbowl

Herby Potato Salad

I could write an entire book of recipes for potato salad.

Here’s a good dairy-free --- maybe mayonnaise-free (your call) version. Perfect for Father’s Day or July 4th or Labor Day or anytime!

I have to confess that occasionally I will mix in the 2-3 tablespoons of mayonnaise if I am serving people who I know prefer their potato salad creamier.

Herby Potato Salad

  • 2 pounds new potatoes or small red Bliss potatoes

  • 6 tablespoons white wine (or vegetable stock)

  • 2 thick scallions, chopped

  • 3 tablespoons chopped fresh herbs such as parsley, basil, savory, oregano, thyme, rosemary  (or a combination)

  • 1/4 cup olive oil

  • 2-3 tablespoons white wine vinegar

  • 1 teaspoon Dijon mustard

  • 2-3 tablespoons mayonnaise, optional

  • salt and freshly ground black pepper to taste

Place the potatoes in a large saucepan, cover with water and bring to a boil over high heat. Reduce the heat and cook for about 15 minutes or until the potatoes are tender. When they are cool enough to handle but still warm, peel the potatoes and cut them into bite sized pieces. Place the potatoes in a bowl. Pour in the wine, add the scallions and herbs and toss the ingredients together. In a small bowl, mix the olive oil, white wine vinegar and mustard (add 2-3 tablespoons mayonnaise if desired). Pour over the potatoes and toss the ingredients. Sprinkle to taste with salt and pepper. Let rest at least 15 minutes before serving. Best at room temperature.

Makes 6-8 servings

Mango and Avocado Salsa

Here’s another one of the Salsas I will be demonstrating at the New Canaan YMCA on June 11th. It’s so colorful and refreshing, so perfect for summer (although its also a good bet for Superbowl).

Most of the time I serve salsa as an hors d’oeuvre (with corn chips) but sometimes I use it as a side dish for grilled fish or chicken and also with burgers.

mango and avocado Salsa

  • 1 large ripe mango (or two small Ataulfo mangoes)

  • 1 ripe avocado

  • 1/4 cup chopped red onion

  • 1 teaspoon chopped jalapeno (or other chili) pepper

  • 1/2 teaspoon freshly grated lime zest

  • 1 tablespoon lime juice

  • 2 tablespoons freshly chopped cilantro (or use parsley)

  • salt if desired

  • corn or plantain chips

Peel and pit the mango and avocado. Chop the fruit into small pieces (or use a food processor) and place the pieces in a mixing bowl. Add the red onion, chili pepper, lime zest, lime juice and cilantro. If using a food processor, process on pulse to desired consistency. Taste for seasoning and add salt if desired. Serve with chips.

Makes about 2 cups

Pico de Gallo

I’m doing a demo for the Foreverwell program at the New Canaan, CT YMCA next week. Just a fun class, nothing elaborate, for seniors (of which I am one of course!).

The recipes will be for three “dips” or snacks for the summer, including this one for Pico de Gallo (Salsa Cruda) (Tomato Salsa).

Pico de Gallo

  • 4 medium tomatoes, chopped

  • 2-3 scallions, chopped

  • 1-2 small chili peppers, deseeded and chopped

  • 1 medium avocado, chopped

  • 2 tablespoons chopped cilantro, parsley or celery leaves

  • 1 large clove garlic, finely chopped

  • 2 teaspoons olive oil

  • 2 tablespoons lime juice

  • salt to taste

Place the tomatoes, scallions, chili peppers, avocado, cilantro and garlic in a bowl. Pour the olive oil over the vegetables and toss the ingredients to distribute them evenly. Add the lime juice, toss again and let rest for at least one hour. Taste for seasoning and add salt as needed.

Makes 6 servings

Sausage Stuffed Mushrooms

Over the years I’ve realized that although people do appreciate fancy and lovely looking foods, when it comes to certain occasions, such as the Super Bowl, what they really want is plain, simple and familiar: chicken wings, chips and dip, salsa, nachos, franks-in-blankets. Stuff like that.

Here’s a favorite recipe for Stuffed Mushrooms: easy to make (and in advance!), unintimidating and perfect for game day.

STUFFED MUSHROOMS

  • 14-16 large white mushrooms

  • 3 tablespoons olive oil

  • 4 ounces sweet Italian-style sausage meat, finely chopped

  • 2-3 scallions, chopped

  • 1 clove garlic, minced

  • 2 tablespoons plain dry bread crumbs

  • 1 teaspoon fresh thyme leaves

  • 1/4 cup stock (any kind)

  • salt and freshly ground black pepper to taste

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Rinse and dry the mushrooms. Remove the stems, chop them, and set them aside. Brush the outside of the caps with one tablespoon of the olive oil. Heat the remaining 2 tablespoons olive oil in a sauté pan over medium heat. Add the sausage and cook for 3-4 minutes. Add the scallions, garlic and chopped mushroom stems. Cook for 2-3 minutes, or until the meat is well browned. Add the bread crumbs and thyme and mix the ingredients thoroughly. Pour in the stock and cook, stirring constantly, until the mixture is thickened. Season to taste with salt and pepper. Spoon equal amounts of the mixture inside the mushroom caps. Mix ingredients well and use the mixture to stuff each mushroom cap. Place the filled caps on the baking sheet. Bake for 15 minutes or until hot and crispy.

Makes 14-16

Chocolate-Dipped Dried Fruit

I love when one idea works for so many different things. Take chocolate dipped dried fruit for instance. It’s easy to prepare. Who doesn’t like that? It’s a lovely Valentine’s gift (and a whole lot cheaper than boxed fancy candy!). It’s also a perfect mishloach manot gift for Purim (and a whole whole lot cheaper than a gift basket!). And here’s one more — it’s a delicious, sweet end to a Superbowl meal!

All of you have to do is melt chocolate, dip the fruit halfway in and place the dipped item on parchment paper or foil (it will set in about 30 minutes). Of course you can do the same thing with fresh fruit! How good is this!?

Scallion Cakes - a Three-fer Celebration

Scallion Cake

It’s almost Chinese New Year and also Ed’s birthday and also Super Bowl. I can think of no food that would be more perfect for all three occasions than Scallion cake. Crispy. Delicious. Freezable.

SCALLION CAKES

  • 3 cups all-purpose flour

  • 1 cup boiling water

  • 1/3 cup cold water

  • vegetable oil

  • 4-1/2 teaspoons kosher salt

  • 3 scallions, finely chopped

Place the flour in the bowl of an electric mixer. Add the boiling water and mix at medium speed until a rough dough has formed. Let cool for 2-3 minutes. Pour in the cold water and mix until the dough forms into a ball. Knead for 4-5 minutes or until smooth and elastic (you can do all this in a food processor). Divide the dough into 6 pieces. Using a rolling pin on a lightly floured surface, roll one piece of dough into a 10-inch circle. Brush the dough with about 1-1/2 teaspoons vegetable oil. Sprinkle with about 3/4 teaspoon kosher salt. Sprinkle with about one tablespoon of the chopped scallion. Roll the circle jelly roll style. Form the rolled dough into a coil. Press down on the coil to flatten it slightly. Roll the coil into circles about 1/8-inch thick (don’t worry if some of the dough breaks and the scallions pop through slightly). Repeat with the remaining dough, salt and scallions. Keep the circles separated. Heat a small amount of vegetable oil in a skillet large enough to hold the circles. Cover the pan and cook each circle, one at a time, over medium-high heat for about 2 minutes per side, or until browned and crispy. Add more vegetable oil to the pan as necessary for each circle of dough. Drain the fried circles on paper towels. Cut each circle into 8 wedges. Serve hot. Makes 48 pieces

Curry Chicken Wings

I was a chicken wing fan long before they became a thing for Superbowl get-togethers. In fact, long before there even was a Superbowl.

My mother always gave us kids, my brothers and me, the chicken wings because she said they were the best part.

She was right. And she was generous, or maybe just being a good Mom, giving the best part to the kids.

Chicken wings are a staple in my kitchen. Here is one of my favorite ways to make them.

HONEY-CURRY STICKY WINGS

  • 24-28 chicken wing parts

  • 1/2 cup honey

  • 2 tablespoons Dijon mustard

  • 2 tablespoons vegetable oil

  • 2 teaspoons curry powder

  • 1 large clove garlic, finely chopped

Preheat the oven to 350 degrees. Wash and dry the wing parts and place them on a parchment-paper lined cookie sheet. In a small saucepan, combine the honey, Dijon mustard, vegetable oil, curry powder and garlic. Bring to a boil over medium heat, cook for one minute, stirring to blend the ingredients thoroughly and remove from the heat. Brush the tops of the wings with some of the honey mixture. Bake the wings for 10 minutes. Turn the wings over, brush with more of the honey mixture and bake for 10 minutes. Turn the wings over again, brush with the remaining honey mixture and bake for 5-10 minutes or until the wings are golden brown and crispy looking. You can also grill the wings, turning them occasionally and brushing with the honey mixture.

Makes 24-28 pieces

Persimmon Salsa

I’m continuing my search for some new nibbles for our New Year’s Eve hors d’oeuvres fest — and found a definite!

Persimmon salsa (I’m fortunate to have found some lovely persimmons in the market).

This is a yes because not only is it delicious, it’s also quick and easy to make and so colorful and inviting for a celebration.

Btw — this is also a nice side dish with grilled meat, fish or chicken. And maybe even useful for a Superbowl party — don’t pass this by!

PERSIMMON SALSA

  • 2 Fuyu persimmons

  • 2 tablespoons chopped fresh mint

  • 2-3 teaspoons finely chopped chili pepper

  • 1/2 cup chopped red onion

  • 1 teaspoon very finely grated lime zest

  • 2 tablespoons lime juice

  • 1 tablespoon olive oil

  • 1 tablespoon honey

  • salt to taste

Chop the persimmons into small pieces and place them in a bowl. Add the mint, chili pepper, red onion and lime zest and mix to distribute the ingredients. Pour in the lime juice, olive oil and honey, sprinkle with salt and toss the ingredients. Let rest for at least 30 minutes before serving.

Makes about 2-1/2 cups 

Brisket Wings

I don’t wait for Superbowl to serve chicken-wings. They’re one of our favorite foods to eat and are a regular item for dinner.

I make wings in all sorts of ways, with all sorts of seasonings and all levels of sweetness and spiciness. I’ve made them Korean style and Jewish style and East India style.

Recently I made some “brisket wings.”

What?

Here’s what I mean — I recently made brisket, which I slow-cook to tenderness and then light up our outside grill to cook it Texas-style. I use any one of a number of BBQ sauces I’ve developed over the years. BBQ sauce helps the meat come out with those fabulous crispy edges and burnt ends. (During colder months I use the oven broiler.)

I had some of the brisket sauce leftover so I decided to use it for some wings.

PERFECT!

This is a universal sauce! I have since even slathered some on top of some hamburgers, for extra burger goodness.

Here’s the recipe. I cooked the wings on a medium grill (lightly coat them with vegetable oil first), and then, after about 12-15 minutes, coat them with some sauce and cook them until crispy and done.

These wings would be terrific for Father’s Day!

BARBECUE SAUCE FOR BRISKET, WINGS AND MORE

  • 2 tablespoons olive oil

  • 1 medium onion, finely chopped

  • 1 medium clove garlic, chopped

  • 1 teaspoon finely chopped chili pepper

  • 2 cups ketchup

  • 1/2 cup orange marmalade

  • 1/2 cup cold brewed coffee

  • 1/4 cup honey

  • 1/2 cup Balsamic vinegar

  • 1/2 cup brown sugar

  • pinch of ground cloves

Pour the olive oil into a saucepan over medium heat. Add the onion and cook for about 2 minutes or until slightly softened. Add the garlic and chili pepper and cook briefly. Add the ketchup, marmalade, coffee, honey, Balsamic vinegar, brown sugar and cloves and stir to blend them. Bring the mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 12-15 minutes or until thick.

Makes about 2-1/2 cups

Airfried Fried Chicken vs. Traditional Fried Chicken

Airfried breaded chicken wings

Traditional fried breaded chicken wings

I’ve continued to experiment with my air fryer and have had great success, particularly with vegetables.

I don’t love it for everything and I’ve written about that (latkes were an absolute disaster). Also, you can only do a small amount in an air fryer, so whereas cooking for two can be a plus, for a family, not so much.

Recently I made breaded fried chicken wings again and tested it out on 6 people. I served one recipe of old fashioned fried chicken (fried in soybean oil), and one recipe of airfried chicken.

The score was 3-3! Half the people liked the regular, half liked the airfried!

And so my friends, here is the recipe I used for each: you choose!

Please note: this experiment was for breaded chicken. I have a different recipe and procedure for roasted and airfried UNbreaded chicken wings.

Fried BREADED Chicken Wings

  • 12 chicken wings cut into sections

  • 2/3 cup all purpose flour

  • 3/4 teaspoon salt

  • 3/4 teaspoon paprika

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon black pepper

  • vegetable shortening or vegetable oil

Wash and dry the chicken sections. Combine the flour, salt, paprika, garlic powder and black pepper in a large dish. Coat the chicken pieces with the flour mixture. If possible, let the pieces airdry for at least 15 minutes. Heat enough shortening or vegetable oil in a deep cast iron or heavy skillet to reach halfway up the sides of the chicken. When the temperature reaches about 365 degrees (hot enough to sizzle a bread crumb quickly), add a few chicken pieces at a time — do not crowd the pan. Cook over medium heat, turning pieces occasionally, for about 10 minutes or until all pieces are well browned and cooked through. Drain the chicken on paper towels. 

To make this in an airfryer, coat the chicken with the flour mixture as above, then spray lightly with vegetable oil spray. Preheat the airfryer to 400 degrees. Place the wing parts in a single layer in the airfryer. Cook for 8 minutes, turn the pieces and cook for about 8 minutes or until nicely browned and crispy.

Makes 4 servings