Friday, January 23, 2015

Super Bowl Taste Test

Here are two simple and off-the-beaten path recipes for cooks looking to spice up this year’s Super Bowl menu (see Chicken Sausages with Apple Slaw and Crispy Sweet Potato Ribbons below).  You can see more at:

Chicken Sausages with Apple Slaw

*1/2 cup mayonnaise
*3 tablespoons apple cider vinegar
*2 tablespoons whole-grain mustard
*2 teaspoons sugar
*1/2 teaspoon caraway seeds (optional)
*1/2 teaspoon salt
*2 Granny Smith apples
*6 cups finely shredded cabbage

*16 precooked chicken sausages, about 3 ounces each, preferably with apple
* 16 hot dog buns


Make slaw:
Whisk together mayonnaise, vinegar, mustard, sugar, caraway seeds (if using), and salt in a large bowl.
Cut apples with skin into 1/8-inch matchsticks and add to dressing along with the cabbage and toss to combine well. Let stand at least 30 minutes to wilt slightly.
Cook chicken sausages and heat buns:
Broiler method: Preheat the broiler with oven rack 5 to 6 inches below heat. Pierce sausages in a few places with a knife or fork and put on a shallow baking sheet. Broil, turning once, until heated through and browned, 6 to 8 minutes.

Spread buns open and arrange, cut sides up, on two baking sheets. Broil, once sheet at a time, until lightly toasted, 1 to 2 minutes.

Grill method: Prepare a grill for grilling and lightly oil rack. Pierce sausages in a few places with a knife or fork and grill, turning once, until heated through and browned, 6 to 8 minutes. Spread buns open and grill, cut sides down, until lightly toasted, 1 to 2 minutes.

Serve sausages in buns topped with apple slaw.

Make ahead: Slaw can be made up to 6 hours ahead. Chill until 1 hour

About This Recipe:

Chicken sausages come in many flavors, so look for a precooked variety made with apple - they'll go best with this refreshing crunchy slaw.

Crispy Sweet Potato Ribbons

*8 cups vegetable oil for deep frying
*6 medium sweet potatoes (3 pounds), peeled

Put enough oil in a deep 5- to 6-quart pot to measure 2 inches and heat until a deep-fat thermometer registers 360F.
Using a vegetable peeler (preferably U-shaped) shave each sweet potato into long ribbons. Fry a handful of ribbons at a time, turning with a mesh or slotted spoon, until lightly browned and crisp, about 50 seconds. Transfer ribbons to paper towels to drain and return the temperature of the oil to 360F before frying the next batch.

If not frying the ribbons right away, put them in a large bowl of ice and water and store in the refrigerator for up to 1 day. Chilling the ribbons will make them firmer and they will crisp easily as long as they are dried by the handful in a kitchen towel before frying.

Make ahead: The ribbons will keep in large sealed plastic bags for 2 days.

About This Recipe:

As crisp as chips but more elegant, these sweet potato ribbons are easily made with a vegetable peeler. Although they are very tasty by themselves, for a variation you can sprinkle them with salt and lime zest or chili powder.

Read more:

No comments: