"Recipes are meant to be shared"...Ann Thibeault

Monday, February 01, 2010

Super Bowl Revisited and Revised

Its that time again.   Super Bowl Sunday is this coming weekend.  I thought I would revise last year's post where I shared some favourite appetizers.  I've added a few more for good measure.

Super Bowl Sunday - Appetizers

Warm Goat Cheese topped with a Toasted Walnut and drizzled with olive oil

Decorated with chives and tomato skin

Served with homemade French Baguette

Chicken Liver Pate
This is my favourite Chicken Liver pate. It is from one of Jacques Pepin's cookbooks. "Everyday cooking with Jacques Pepin" I usually pour this into two or three small ramekins and decorate with aspic.

1 Pound of chicken livers
2/3 Cup thinly sliced onions
1 Clove of garlic, peeled and crushed
2 bay leaves crushed
1/4 Teaspoon thyme leaves
1 Cup chicken broth
2 Teaspoons of salt
1-1/2 Cups (3 sticks) butter,
Freshly ground pepper
2 Teaspoons Cognac
Optional (for decoration)
1 envelope unflavoured gelatin for
a piece of tomato skin and the green
from a green onion

Place the livers, onion, garlic, bay leaves, thyme, broth and 1 teaspoon salt in a saucepan. Bring to a boil, cover and cook at a bare simmer for 7 or 8 minutes. Remove from the heat and let the mixture sit for about 5 minutes.

Take out the solids with a slotted spoon and place them in the bowl of a food processor with metal blade. (Reserve and strain the liquid to make the aspic) Start processing the liver, adding the butter piece by piece. Finally , add the second teaspoon salt, the pepper, and Cognac and process for 2 minutes so that the mixture is very creamy and completely smooth. If the mixture looks broken down, with visible fat, let it cool in the refrigerator for about 1 hour to harden the butter, and then process again until the mixture is creamy and smooth.

Pour into a mold. Decorate or refrigerate to set and serve.


Mushrooms And Pimientos In Puff Pastry
The Foods and Wines of Spain

1 package puff pastry
1 Tablespoon olive oil
1 Tablespoon minced onion
1 clove garlic minced
2 Tablespoons minced pimiento
preferably homemade
1/4 pound mushrooms, chopped fine
1/2 dried red chili crumbled or 1/4 teaspoon dried red pepper flakes
Salt and pepper to taste
2 Teaspoons grated parmesan cheese

Heat the oil in a skillet and saute the onion and garlic until onion is wilted. Add the pimiento and cook for a minute, then the mushrooms, chili pepper, salt, and pepper and saute until mushrooms are softened.
Remove from the heat and stir in cheese.

Roll the puff pastry to 1/8 inch. You can cut Cut into 1 3/4 inch circles and place 1 teaspoon of filling on half of the circles. Moisten the edges with water, cover with the remaining pastry circles, and press with the tines of a fork to seal.

I prefer to make them triangle shape,by cutting the pastry into 2 1/2 inches squares, add filling on one half and then folding over corner to form a triangle.

 (May be prepared ahead and refrigerated) Place on a dampened cookie sheet and bake at 425 F on the upper rack of the oven for 7 to 10 minutes or until golden.

( To cut down on work you could make this appetizer in a larger size and Bake for about 20 minutes.) Then cut into wedges.

Spanish Tapa - Garlic Shrimp

6 Tablespoons olive oil
4 cloves of garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes
1 pound medium or large shrimp, peeled and deveined
2 tablespoons of chicken broth
2 tablespoons lemon juice
2 Tablespoons minced parsley

Italian or French Bread cut into cubes

Heat the oil, garlic and red pepper flakes in a large, shallow pan.
When the garlic just begins to turn golden, add the shrimp and cook
over high heat for about 3 minutes, stirring constantly. Add the broth
and lemon juice.

If serving in the living room, pour into a large earthenware bowl and
sprinkle with salt and parsley. Serve immediately.

Goes great with a nice dry white wine, dry sherry, or Martini

Note: Use more chicken broth and lemon juice if you like more sauce
to dip the bread into.

Home Cookin Chapter: Recipes From Thibeault's Table

Stuffed Mushrooms
Source: Sharon (Chase)
20 large white mushrooms
1/3 Cup butter (maybe a bit more)
4 or 5 green onions chopped fine
2 1/2 cups grated cheddar
1/3 Cups bread crumbs more or less if needed
Clean mushrooms and carefully remove stems. Chop stems and onions finely (I use the food processor). Melt butter in a saute pan. Saute mushroom stems and onions over medium heat until soft but not browned and the stems have given up their juices. Mixture should be quite moist. Add the bread crumbs, only enough to absorb the liquid. Add the grated cheese and stir just until it has melted. Don't worry if the oil separates from the cheese.~
Stuff the mixture into the caps and sprinkle with a bit of salt (or you can salt after they come out of the oven...which is what I usually do).
Bake at 375 for 12-15 minutes or until the caps are nice and soft.

Blue Cheese Tartlets
Source: Williams-Somona

8 oz tart pastry dough (or frozen puff pastry)
3 oz spinach or Swiss Chard
1 egg
2/3 cups heavy cream
3/4 cup freshly grated Emmenthaler Cheese
1/4 teasoon freshly grated nutmeg
salt and pepper
3 oz Blue Cheese (Roquefort, Gorgonzola,etc.)
2 Tablespoons pine nuts
If using tart pastry, prepare the dough and refrigerator 30 minutes before you are eady to roll it out. If using commercial puff pastry defrost in the refrigerator or at room temperature.

Preheat an oven to 425°F. Bring a large saucepan filled with water to a boil. Plunge the spinach or Swiss Chard into the boiling water and cook for 30 seconds. Immediately drain in a colander and rinse with
cold water to halt the cooking. Drain again, pressing against the greens to force out as much water as possible; set aside.

Break the egg into a bowl. Add the cream, Emmenthaler cheese, nutmeg and salt and pepper to taste and beat with a fork until completely blended. Coarsley chop the spinach or chard and add it to the bowl;
stir well.

On a lightly floured board, roll the dough out as thinkly as possible. Sprinkle the Roquefort or other blue cheese evently over the dough. With a fluted pastry cutter about 1 1/4 inches in diameter, cut out 18
dough rounds. Use the rounds to line 18 individual tartlet pans or wells in tartlet trays or miniature muffin pans. If using the former, arrange the lines pans on a large baking sheet. Fill each lined pan  with some of the egg mixture and scatter a few pine nuts on top. Place the tarlets in the oven and bake until the filling sets and the crust is golden, about 15 minutes. Serve Warm.

Focaccia topped with warm Goat Cheese
1 focaccia, homemade or purchased

1 roasted red pepper, cut into strips and drizzled with olive oil.

1 recipe homemade Tapenade (or purchase all ready made)

Chevre (Goat cheese)
Cut the Focaccia into bite size squares

Cut the roasted pepper into small strips

Warm the Goat Cheese in the microwave to soften.

Put a dollop of goat cheese on top of each square of focaccia.

On half the focaccia place a few strips of pepper and on the other half
place a small spoon of Tapenade.

Home Cookin Chapter: Recipes From Thibeault's Table

Tuna Pate
Although this is a very easy appetizer that can be made earlier in the day, it is also a very rich because of all of the butter. One of my favourites.

2 (6 ounces) cans white tuna drained
1 cup butter
2 Tablespoons chopped roasted red pepper (Homemade or bottled pimentos)
1 to 2 teaspoons capers
fresh lemon juice
2 to 3 drops Tabasco
salt and pepper

Puree tuna and butter in processor

Add chopped red pepper, capers, lemon juice, salt, pepper and tabasco.

Process on pulse until the capers and red peppers are finely minced.

Taste and adjust seasoning.

Pack into decorate serving bowl and cover and refrigerate.

When ready to serve remove a bit early from fridge so that the pate
has a change to soften just slightly.

Serve with toasted pita triangles

Cut Plain or whole wheat pitas into triangles. Separate each triangle and place on cookie sheet. Brush with melted butter or margarine. Bake at 350°F until crisp and golden. Be careful not to burn.
Remove and let cool.

Serve triangles surrounding tuna pate

Escargot In Mini Toast Cups
Source: Elegant Entertaining Cookbook - M. Sable

1 loaf of white bread
1/4 cup melted butter
1 can escargot (36 to 50 size)
1/2 cup dry white wine
1/2 cup chicken broth
2 shallots
2 teaspoons fresh thyme (or 1/2 teaspoon dried)
1 bay leaf
1 cup whipping cream
2 cloves of garlic
salt and pepper
1/4 cup butter
2 tablespoons chopped fresh parsley

preheat oven to 400°
Cut crusts off bread and roll out very thin. cut 2 inch rounds and fit each round gently into a well buttered 1 1/4 muffin tin. Brush tops of rounds with melted butter and bake them for 10 minutes or
until edges are golden brown. Remove from tins and cool. .In a medium sauce pan combine wine, chicken stock and shallots, thyme and bay leaf. Bring to a boil and reduce liquid to 1/3 cup. Stir in cream, garlic, salt and pepper. Reduce liquid to 1/2 cup. Add escargot. Remove bay leaf and stir in butter.
Fill each croustade with 1 or 2 escargot and some of the sauce. Sprinkle with minced parsley.

Options: Use puff pastry instead of toast cups

Stuffed Endives With Crab Meat

Fills about 24 leaves

1 2-oz. can whole pimentos
1 green onion
1 shallot
1/2 lb. cooked crab meat
1 tsp. prepared mustard
2 tsp. lemon juice
2-4 Tbl. mayonnaise
Salt and pepper
3 Belgian endives

Chop 1 pimento (reserve the remainder for another use), the green onion, and the shallot.Combine the crab meat, mustard, lemon juice, green onion, shallot,and 2 Tbl. of the mayonnaise, adding more if needed. Add the pimento and season to taste with salt, pepper, and paprika. To prepare the Belgian endive cut off 1 inch from the root end; carefully separate each leaf. Stuff Belgian endive leaves with crab meat filling.

Antipasto Platters

Antipasto Platters are always well received. You can make them simple by just buying olives, peppers, artichokes, salami, cheese, etc or you can make them a little more interesting by grilling shrimp and eggplant, zucchini, mushrooms, sausage, focaccia, etc... It's all good.

Grilled Italian Sausage with Roasted Peppers

This is one of my favourites. The Sausage are grilled and the sliced, topped with grilled or roasted peppers , drizzled with olive oil and garlic and shaved Parmesan. Served with focaccia. YUM!!!

La Gougere
1 cup water (or half milk/half water)
1/3 cup butter
1/2 teaspoon salt
fresh grated nutmeg
cayenne pepper
1 cup flour
4 eggs
1 tablespoon Dijon Mustard
1 cup gruyere cheese
1 tsp milk
extra cheese for top

Bring the water/milk to a boil and add butter. When butter has melted remove pan from heat and add flour, salt, cayenne, nutmeg, pepper and stir vigorously with a big wooden spoon. The mixture should come away from the sides of the pan and form a ball. Place mixture in the bowl of a large mixer and add one egg at a time beating well, After you add last egg continue to beat well. Mixture will be shiny. Add Dijon mustard and taste for seasoning. Adjust to your taste. Add coarsely grated cheese. Butter a large cookie sheet and flour. Draw a small circle in the flour (about 2 inches wide) and proceed to drop the dough by tablespoon full around the outside of this hole, making a ring, or a crown. Dough should be piled high. Brush lightly with milk and sprinkle the extra cheese over top. Bake the ring in the over for 45 minutes at 400°F. Do Not Open Door. After baking, open the door of the oven and leave the Gougere in the oven for 5 minutes. It should be firm to the touch and golden brown. Goes great with a glass of burgundy or with a white Alsatian wine.

..........and I think that they are going to start showing up on the menu around here again and again and again.   It is about the only time I actually enjoy lettuce. I love the cool crispness of the lettuce against the hot seasoned pork and the spicy sauce.

I found that Romaine leaves  make for a better vessel than iceberg lettuce.

Asian chicken lettuce cups
Use this as an outline.
Measurements are just approximate. I don't measure anything.

1 or 2 tablespoons peanut oil
1 pound of chicken breasts ground, or
lean ground pork
1 minced garlic clove
1 or 2 teaspoons minced ginger
1/2 cup chopped  onion
chicken broth
3 green onions chopped
Bean sprouts
fresh chopped cilantro
Lettuce Leaves

Heat oil and saute the onions, when soft add the  ground chicken or pork.  Do not brown.  Add the garlic and the ginger.   Add a little chicken broth to stop the meat from sticking.  Simmer until meat is cooked.  Season with salt. Remove from the heat and add the green onion.


(season to suit own taste)

1/2 cup rice vinegar
1 or 2 tablespoons of garlic chili sauce or Thai sweet chili sauce.
minced ginger
minced garlic
sesame oil to taste

Additional ingredients.
Peanuts (Optional)
toasted sesame seeds
Chopped water chestnuts

To serve, spoon on to lettuce leaves and drizzle on a little of the sauce. Top with bean sprouts and cilantro


  1. Wow. So much to choose from. I think there are at least 3 or 4 I'll be making this weekend thanks to you. Great photos, Ann!

  2. What an incredible post! Everything looks and sounds amazing. I wish I was coming to your house for Superbowl!

  3. I want to come to your house!OMG!

  4. Ann It's amazing how many of your dishes I have made..That's how inspirational you are....I was smiling scrolling..:)

  5. Such a gorgeous array, Ann. I should NEVER come here before breakfast.

    Forget about the game, your food outshines the game by a country mile!!

  6. All your pictures are mouth watering!
    Thanks for sharing..love your blog!
    Stay blessed!


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