I, like the rest of the world, seem to be interested in the Super Bowl beit the game or just the commercials, but this may help you get through the day with the least amount of work.
Mini Grilled Cheese and Ham Pumpernickel Sandwiches
- 1/4 cup butter
- 1 tbsp. finely chopped fresh sage
- 32 cocktail size pumpernickel bread slices
- 1 cup coarsely grated Havarti cheese
- 1/2 cup grated cheddar cheese
- 8 thin slices of ham, each cut in half
Melt butter in a saucepan over medium heat. Pour half in a small bowl and set aside. Add sage to the remaining butter in the saucepan and stir for 30 seconds.
Arrange 16 slices of the bread on a clean surface and brush lightly with the sage butter. Mix together the cheeses and divide among the slices.
Fold half slices of the ham to fit over the cheese.
Top with remaining bread, pressing to adhere. Brush the tops of the sandwiches lightly with the butter. Heat a large fry pan on medium heat and place four sandwiches, butter side down in the pan and grill until golden (4-5 minutes). Brush the top of the sandwiches with butter and turn over, cooking until the cheese melts, about 3-4 minutes. Transfer to a cutting board and cut in half. Repeat with the remaining sandwiches.
Serve with a Chipotle Spiced Tomato Soup – recipe follows.
Chipotle Chili Tomato Soup
- 2 x 28 oz. can of whole tomatoes in juice
- pinch of cumin seeds
- 3 tbsp. olive oil
- 1 small yellow onion, peeled and coarsely chopped
- 2 garlic cloves, minced
- 2 tsp. freshly grated fresh ginger
- 1 small chipotle chili, finely chopped
- 2 cups chicken stock
- 1 tbsp. white sugar
- sea salt and freshly ground pepper to taste
In a blender or food processor, puree the tomatoes with juice. Set aside.
Heat a large saucepan over medium heat and add the cumin. When they begin to sizzle, add the oil, onion, garlic and ginger. Saute until the onion is soft (4-5 minutes).
Stir in the chipotle, chicken stock, sugar, salt and pepper to taste. Simmer uncovered, stirring occasionally for 20 minutes. Working in small batches, transfer soup to a blender and process until completely smooth. Serve in small cups with the mini cheese sandwiches and you just scored a touchdown.
Yahoo! Yummy.
Coconut Crab Dip With Plantain Chips
This recipe is a great snack to have when watching the Super Bowl Game this weekend. I know you have gone beyond the same old beer and pretzels and look how surprised and happy your friends will be when you bring this out.
Plantain Chips
- 1 tsp. fine sea salt
- 1/4 tsp. chili powder
- Crisco Oil for frying
- 4 green plantains (about 1 1/2 lbs.)
In a small bowl combine the salt and chili powder and set aside. Heat oil in a deep fryer or large deep pot over medium heat until 375 degrees shows on a deep fry thermometer. Line a baking sheet with paper towels and set aside.
Peel the plantains and with a vegetable peeler, slice lengthwise. Fry the slices about 4 or 5 at a time, turning frequently until they become golden. (about 35-40 seconds). Transfer to the baking sheet and repeat until all are cooked.
If making ahead, store in an airtight container at room temperature for no more than 2 days.
Crab Dip
- 1/2 cup shredded coconut, divided
- 3/4 cup hot water
- 1 green onion, trimmed and chopped fine
- 1 Thai chili, chopped
- 1/2 cup mayonnaise
- 1/4 cup plain cream cheese, room temperature
- 2 tbsp. lime juice (fresh)
- 3 tins Ocean’s Crabmeat (Costco has 5 in a pkg.)
- 1/4 cup finely chopped cilantro leaves
- 3 tbsp. chopped mango for garnish
- lime wedges
- Preheat oven to 350 degrees. Scatter the coconut over a baking sheet and toast, stirring often until lightly browned and fragrant (3-4 minutes). Set aside.
In a blender add remaining 1/2 cup coconut and the hot water. Allow the mixture to sit for 5 minutes. Blend on high for 2 minutes until mixture is a smooth thick puree. Add the onion and chili and blend another minute.
In a medium size bowl stir together the mayonnaise, cream cheese and lime juice until smooth. Add the coconut mixture and stir until well combined. Fold in the crabmeat and cilantro. Taste then season with salt and pepper.
To serve transfer dip to a bowl and garnish with the toasted coconut, mango and lime wedges. Serve with the plantain chips (standing up in a glass for show).
If drinking wine, a Sav. Blanc would be perfect. Ice cold Corona with lime would be excellent as well.
Moroccan Herbed Rice With Pomegranate and Dates
As this is really twinned to the Rack of Lamb recipe posted yesterday, you can make it up today or go shopping and make for the weekend and then be sure to light the candles on the table and put out cloth napkins, making the table look so inviting. How romantic and special is this?
- 1 cup Basmati rice
- coarse salt
- 1 1/4 cups water
- 1 – 1/4 inch thick slice of peeled ginger
- 1/2 cup freshly chopped dill
- 1/3 cup of pomegranate seeds from half a pomegranate
- 1/3 cup toasted and coarsely chopped pistachios
- 6 large, fresh and soft dates, pitted and coarsely chopped
- 2 tbsp. olive oil
- 1 tbsp. fresh lime juice
Bring the rice, water, pinch of salt and the ginger to a boil in a small saucepan. Cover and reduce the heat to a simmer and cook for about 15-16 minutes until all the liquid has been absorbed. Let stand for 10 minutes then fluff up with a fork.
Transfer to a large bowl, and let this cool for about 5 minutes. Add the dill, seeds, nuts, dates, oil and lime juice. Stir gently to incorporate well. Serve with the lamb and a glass of the red grape.
Rack of Lamb With a Spiced-Rub
This recipe is going to come in two parts. The lamb today and the Moroccan Rice With Dates and Pomegranates tomorrow. Put them together and you have a special and different meal to showcase. Ready? Let’s start this.
- 2 tsp. each of whole cumin seeds and whole coriander seeds
- 1 8-10 rib rack of lamb
- coarse salt and ground pepper
- 1 tbsp. olive oil
Preheat oven to 400 degrees. Toast the seeds in a small pan over high heat until they become fragrant (probably 60 seconds). Let cool and transfer to a Ziploc bag and crush with a rolling pin (or use your mortar and pestle).
Season the lamb with salt and pepper. In a large oven-proof skillet, swirling in the butter. Sear the lamb until golden brown on all sides. (About 10-11 minutes). Transfer to a platter.
Pour off the fat from the lamb in the pan and wipe it clean. Pat the toasted seeds all over the lamb and return this to the pan. Roast to a medium rare (19-20 minutes). The internal temperature should read 140 degrees).
Transfer to a cutting board and let it all rest for about 10 minutes. Slice between the bones and serve with the Rice With Pomegranates and Dates (rather Moroccan in flavour). This recipe will be posted tomorrow. Sorry to make you wait.