A Super Feast

This Sunday, the Saints are marching in and the Colts are getting wrangled up to the 50-yard line for Super Bowl XLIV. We’re just about ready for the kick-off, but until we can get excited about watching some football we (most importantly) have to have a game plan for our Super Bowl Menu. At CSR, we can’t wait for our favorite, comfort foods to make their super stylish appearance for the big game. Keep reading for some tasty recipes that will be sure to score a touchdown with your guests.

 PS. If you’re expecting some friends for the big game who are going meatless or gluten free, make sure to tune in on Friday. We’ll be posting a menu with alternative snacks for your Super Bowl Menu. Trust us; no one will throw a flag after you read these recipes!

Continue for the recipes.

 

Blue Cheese and Caramelized Shallot Dip

Ingredients:

1 tablespoon vegetable oil

1 1/4 cups thinly sliced shallots (about 4 ounces)

3/4 cup mayonnaise

3/4 cup sour cream

4 ounces blue cheese, room temperature

 Method:

Heat oil in heavy medium saucepan over medium-low heat. Add shallots. Cover and cook until shallots are deep golden brown, stirring occasionally, about 20 minutes. Cool.

Whisk together mayonnaise and sour cream in medium bowl to blend. Add blue cheese. Using rubber spatula, mash mixture until smooth. Stir in caramelized shallots. Season dip to taste with salt and pepper. Cover dip and refrigerate until flavors blend, about 2 hours. (Can be made 2 days ahead. Keep refrigerated.) Serve dip chilled or at room temperature.

Tomato BBQ Baby Back Ribs

Ingredients:

For sauce

1 cup coarsely chopped onion

1 1/2 tablespoons coarsely chopped garlic (2 cloves)

1 1/2 cups ketchup

1/4 cup molasses (not blackstrap)

1 1/2 tablespoons cider vinegar

1 tablespoon light brown sugar

2 teaspoons salt

2 teaspoons black pepper

For ribs

4 lb baby back ribs (4 racks)

 Method:

Put oven rack in lower third of oven and preheat oven to 350°F. Line a 17- by 12- by 1-inch shallow baking pan with foil.

Stir together all sauce ingredients in a 2-quart heavy saucepan and bring to a boil over moderate heat. Reduce heat and simmer, covered, 15 minutes.

Transfer sauce to a food processor and purée until smooth.

Coat both sides of ribs with sauce. Arrange ribs, meaty side up, in 1 layer in baking pan, overlapping if necessary. Cover pan tightly with foil and bake ribs 1 hour. Remove foil (from top) and bake ribs 1 hour more.

 
Chocolate and Peanut Butter Sandwich Cookies

Makes about a dozen cookie sandwiches

Ingredients:

Cookies

1 3/4 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon coarse kosher salt

1/2 cup plus 1/3 cup powdered sugar

1/2 cup plus 1 tablespoon (packed) dark brown sugar

6 tablespoons (3/4 stick) unsalted butter, room temperature

1/2 cup creamy peanut butter

1/2 cup vegetable oil

1 1/2 teaspoons vanilla extract

1 large egg

1 1/3 cups (about 8 ounces) milk chocolate chips
Filling

3 ounces high-quality milk chocolate, chopped

1/4 cup creamy peanut butter

2 tablespoons powdered sugar

1/4 teaspoon coarse kosher salt

6 tablespoons whipping cream

 Method:

For cookies
Preheat oven to 350°F. Whisk first 4 ingredients in medium bowl. Using electric mixer, beat powdered sugar, dark brown sugar, and butter in large bowl to blend.

Add peanut butter; beat until creamy. Gradually beat in vegetable oil and vanilla extract, then egg. Add dry ingredients; mix just until blended. Stir in milk chocolate chips.

Drop cookie dough by level tablespoonfuls onto ungreased baking sheets, spacing about 1 1/2 inches apart. Bake cookies until puffed and golden brown, about 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.

For filling
Place chocolate, peanut butter, powdered sugar, and kosher salt in medium bowl. Bring whipping cream to boil in heavy small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. Chill until filling is thick and spreadable, about 1 hour.

Spread about 1 rounded teaspoonful chocolate-peanut butter filling on flat side of 1 cookie. Top with second cookie, forming sandwich. Repeat with remaining filling and cookies.