SUPER BOWL FOOD!!!

CRUNCHY COLE SLAW
(All Recipes)

This cole slaw recipe is fabulous – love that there’s no mayo in it!  The oil, vinegar and honey/dijon combo is delicious, and it’s a crunchy addition to your menu.

DRESSING
2/3 cup olive oil
1/3 cup red wine vinegar
1 TBSP honey
1 TBSP Dijon mustard
1 medium shallot, finely chopped
1 clove garlic, minced
Salt and pepper

SLAW
3/4 head green cabbage, shredded (about 5 cups)
1 large carrot, shredded (about 1 1/2 cups)
1 bulb fennel, finely shredded (about 1 cup)
1/2 jicama, cut into thin strips (about 1 cup)
1 cup snow peas, thinly sliced lengthwise
1 medium Granny Smith apple, cored and cut into thin strips (about 1 cup)

In a large bowl, toss together cabbage, carrot, fennel, jicama, snow peas and apple.

Pour dressing over and mix well. Cover and chill for at least 3 hours before serving.

2 (10 ounce) packages frozen chopped spinach, thawed and drained/squeezed dry thoroughly
2 cups Italian-style seasoned bread crumbs
1 cup grated Parmesan cheese
1/2 cup butter, melted
4 green onions, finely chopped
4 eggs, lightly beaten
salt and pepper to taste

Preheat oven to 350 degrees F.  In a medium bowl, mix the chopped spinach, bread crumbs, Parmesan cheese, butter, green onion, eggs, salt and pepper.

Shape the mixture into 1 inch balls. Arrange the balls in a single layer on a large baking sheet.

Bake in the preheated oven 10 to 15 minutes, until lightly browned.

FOOTBALL LOVER’S STEW

I found this recipe over 20 years ago in the Atlanta Journal/Constitution.  It’s a hearty, flavorful stew that is even better a day or two after you’ve made it.  Perfect for a cold weather football game.

1/2 lb. bacon, cut into small pieces
1/4 cup flour
Salt and pepper
2 1/2 lbs. beef stew meat, cut into cubes
1/4 cup extra virgin olive oil
3 cups chopped onion
2 large cloves garlic, minced
1 1/2 cups orange juice
1 cup red wine
3/4 cup crushed tomatoes
2 beef bouillon cubes
1 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
2 bay leaves
3-4 medium turnips, cut into chunks
3-5 medium carrots, cut into chunks
2 TBSP chopped parsley
Sour cream, for topping

In large kettle or pot, saute bacon until crispy. Remove from heat and set aside.

Combine flour, salt and pepper, and dredge meat in the mixture.  Brown meat in the bacon fat over high heat, a few pieces at a time.  Remove to a plate and set aside.

Add olive oil and heat.  Add onion and garlic and sauté until soft.  Add orange juice, wine, tomatoes, bouillon cubes, salt, pepper, nutmeg and bay leaves.  Return bacon and meat to the pot.  Bring to a boil. Cover, reduce heat, and simmer 30 minutes.

Add turnips and carrots, and cover.

Cook, stirring occasionally, 1 hour, or until vegetables and meat are tender.

Remove bay leaves, and sprinkle with parsley. Top with a dollop of sour cream if desired. 

1 – 1 3/4-pound flank steak
1 TBSP Dijon mustard
1/4 cup dry red wine
1/4 cup extra virgin olive oil
4 large garlic cloves
1/2 tsp finely chopped thyme
1/2 cup mayonnaise
1 tsp fresh lemon juice
Salt and freshly ground pepper
8 rosemary focaccia or other rolls, split
1/2 lb sliced imported provolone or Fontina cheese
8 lettuce leaves or a bunch of arugula

Brush the flank steak on both sides with the mustard. Put the steak in a sturdy resealable plastic bag, and add the wine. Seal the bag, pressing out any air, and refrigerate 8 hours or overnight.

After the steak has marinated, drain, pat dry and bring to room temperature before grilling.
Meanwhile, in a small saucepan, combine the olive oil and garlic and cook over low heat until the garlic is golden and soft, about 15 minutes.

Using a slotted spoon, transfer the garlic to a small bowl; reserve the garlic oil. Add the thyme to the garlic and mash to a paste.

Stir in the 1/2 cup of mayonnaise and teaspoon of lemon juice, and season with salt and pepper.

Light a charcoal grill or preheat a cast iron grill pan. Brush the steak with the reserved garlic oil, season liberally with salt and pepper and grill over moderate heat for about 15 minutes, turning once, for medium-rare meat.

Transfer the steak to a cutting board to rest for 5 – 10 minutes. Thinly slice the meat across the grain on the diagonal.

Spread the garlic mayonnaise on the rolls and top with the flank steak, cheese and lettuce. Cut the sandwiches in half and serve.