A Spin on Super Bowl Classics

This post was originally featured on Southern Living's blog, The Daily South! Who else is planning a Super Bowl Sunday gathering? You’ve found the right place! Luckily, our entertainment is accounted for; but inevitably as an entertainer, I am thinking about the table.

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I find it intriguing and absolutely appropriate to bring football game day vibes into one’s home. My friends and I collectively crave a jumbo pretzel with mustard, or cheese nachos with a beer. Why not bring those elements into your own cozy living room? Although prosciutto bites and crudités would be much appreciated by guests, think about the reason for the season: It’s the Super Bowl, after all!

Rather than stressing over specialty drinks, understand that your party guests are perfectly content with a beer (or three)! Script a chalk label with “New England Ale” and “Seattle Golden” beers on galvanized tins. Provide frosted mugs within reach. The game day spirit will effortlessly transcend from the screen and into the hands of your party-goers.

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For touchdown-worthy snacks, homemade soft pretzels with your favorite spicy brown mustard (or beer cheese dipping sauce) will satisfy the most nostalgic of fans. Personalized craft paper bags with assorted popcorns will entertain the kids, and a gourmet nacho station with guacamole, fresh jalapeño, and all the fixings will elevate a game-time classic.

No matter which NFL team your guests are rooting for, they’ll be rooting for you before the first time out!

Spinach and Italian Sausage Gnocchi

I just discovered my new favorite winter comfort meal. With a glass of red Cornerstone wine, it hits the spot. My friend and neighbor Ben and I enjoyed this meal last night...I spotted the recipe in Eat Well Magazine on the way to San Diego, and I quickly ripped it out to save in my purse! Who knew it'd come in handy so soon. The step-by-step recipe hits a home run at the very end: Broil on high to bubble the extra-thin mozzarella slices until golden. Broiling elevates the dish entirely, working the simmered ingredients into one, slightly crispy bake. Do not skip this step!

Also, don't skimp on caramelizing the onions. 18-20 minutes of cooking times makes this meal so much more worthwhile in the end!

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Makes 4 servings

2 tablespoons extra-virgin olive oil, divided 1 large onion, thinly sliced 2 links hot (or sweet) Italian sausage, casings removed 2 large garlic cloves, minced 2 tablespoons water 1/4 teaspoon ground black pepper 1 12-ounce bag spinach, 1 16-ounce package gnocchi 2 ounces thinly sliced fresh mozzarella

1. Heat 1 tablespoon olive oil in a large, broiler-safe skillet over medium heat. Add onion and cook until brown, about 8-10 minutes. Reduce heat to medium low and continue cooking until golden brown and tender, about 10 minutes more.

2. Increase heat to medium and add sausage, garlic, and pepper. Cook, breaking up sausage with a wooden spoon, until cooked through, about 5 minutes. Add water and cook, stirring up any browned bits. Add spinach, one handful at a time, and cook until wilted, about 4 minutes.

3. Position rack in upper third of oven. Turn broiler on high.

4. Heat remaining tablespoon of oil in a separate medium, non-stick pan on medium-high heat. Add gnocchi and cook until plump and golden brown, about 5 minutes.

5. Stir the gnocchi into the sausage mixture. Top with fresh mozzarella, and broil until cheese is lightly browned, 3-5 minutes. Serve immediately.

adapted from eat well magazine

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Picolo Sara Pasta

Ciao Bella has been a traditional, consistent Memphis "go-to" dining spot for over a decade, but its new seasonal menu and sweetheart of a head chef, Branon Mason, recently left my gal Becca and I gratified and satisfied. A usual Caramelized Critique would make for a nice summation of toasted raviolis and tuscan soups, yet an original Ciao Bella recipe could bring the restaurant's flare into your own home...Am I right?

Upon choosing lighter Italian fare for lunch (although their new happy hour menu sounds pretty dreamy), we came across the Picolo Sara pasta with spinach, cheeses, and sun dried tomatoes. Sounded divine. Looked divine. Tasted divine.

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Makes 2-4 servings

1 pound penne pasta 1/2 cup of sundried tomatoes julienned. 2 ounces unsalted butter 1 ounce minced garlic 1/2 cup of dry cooking white wine 1 1/2 cups fresh baby spinach 8 ounces goat cheese 1/2 cup clam juice 1/2 pound of shrimp 2 ounces extra virgin olive oil

1. Cook pasta in salted water for 8-10'mins or until al dente. Set aside.

2. Sauté shrimp and garlic in oil and butter on high heat for 2 minutes. Deglaze with white wine and clam juice and reduce heat to medium high.

3. Add sundried tomatoes and baby spinach and cook for 1 minute.

4. Add pasta and goat cheese, and stir for 1-2 minutes more. Add salt and pepper to taste and serve.

courtesy of ciao bella restaurant

Sea Bass with Chickpea Puree and Parsley Sauce

I'm the Bon Appétit and Food & Wine fan who dreams about (and drools over) each issue's recipes, rips them out for later use, and completely forgets about them after the fact. However, when Zoe and I invited a few friends for dinner earlier in the month, I spent one evening sorting through dozens of torn pages and narrowing them down to the finest. This sea bass recipe stood out among the rest; and boy, does it still stand out. The chickpea puree leftovers made for a fabulous post-work appetizer and wine accompaniment the following day, and the parsley sauce added just the right amount of color and flavor to the mix.

I served my fillet with a green bean salad with mustard seeds, roasted fingerling potatoes, and some sautéed portobello slices.

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Makes 4 servings

1 cup olive oil 1 teaspoon finely grated lemon zest 4 six-ounce sea bass fillets Salt and pepper 4 fresh bay leaves 4 small rosemary sprigs 1/2 teaspoon minced rosemary 2 cups Italian parsley leaves 2 tablespoons lemon juice Two 15-ounce cans chick peas, rinsed and drained 1 small garlic clove

1. Preheat oven to 400. Line baking sheet with parchment paper. In a medium baking dish, mix 1/4 cup olive oil with 1/2 teaspoon of lemon zest. Season fish with salt and pepper. Add fish to marinade, and nestle with bay and rosemary leaves between fillets. Cover and refrigerate for 30 minutes.

2. In a blender, combine parsley with 1 tablespoon of lemon juice and 1 tablespoon of water. Puree until smooth. With the machine on, gradually add 1/2 cup oil until incorporated. Season sauce with salt and pepper.

3. In a food processor, combine chick peas with garlic, minced rosemary, 1 cup water, remaining 1/4 cup oil, 1 teaspoon lemon zest, and 1 tablespoon lemon juice. Puree until smooth. Transfer puree to a medium saucepan over low heat. Season with salt and pepper and keep warm on stove.

4. Remove fish from marinade. Place on baking sheet. Roast for 12 minutes, until just cooked through. Spoon chickpea puree onto plates and top with fish. Drizzle with parsley sauce and serve immediately.

P.S. The parsley sauce and chickpea puree can be made ahead!

adapted from food & wine

Gnocchi with Brown Butter and Pecorino

This vegetarian recipe -- so simple, yet so satisfying -- was recently crafted during a panicked lunch break. Having been out of town, my fridge was bare-boned with just a package of pecorino and fully ripened cherry tomatoes. Well, almond milk and white wine were also on the shelf, but those did not move forward my mission of quickly whipping up a lunch. I moved to the pantry and found my embarrassingly large collection of wildly shaped pastas. You name it, and I most likely own it. . .bucatini, orrechiette, penne, angel hair. . . Disclaimer: I am not trying to prove any master chef culinary skills here. But, having made the best out of a needy situation, this final product was too tasty to not share with you. My bowl of caramelized tomatoes and whole wheat gnocchi (only 200 calories per serving, according to the box) was ready for consumption in under ten minutes! Let me know what you think -- what would you add to your gnocchi bowl with any refrigerator leftovers?

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Makes 1 serving

1 cup whole wheat gnocchi 1 tablespoon butter Approximately 1 handful cherry tomatoes, halved 1 tablespoon pecorino, shaved Salt and pepper

1. Bring a small pot of water to a boil. While water is heating, heat butter in a small saucepan over medium heat. Add tomatoes (cut side down) and leave untouched to caramelize the tomato halves.

2. Add salt and gnocchi to boiling water. Set a timer for 4 minutes. Once cooked, strain gnocchi and immediately add to saucepan with tomatoes. Stir carefully for 2 minutes to combine. Add salt, pepper, and pecorino. Immediately transfer to a serving bowl. Enjoy warm!

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Pumpkin Seed Encrusted Lamb

IMG_0499 The finale of next week's All Hallows Eve dinner menu is finally complete! I am currently warming up to a latte at a coffee shop (I'm simply not used to weather below 60 degrees), but this aubergine entrée is sure to "chill you to the bone." While the pumpkin seed crust was an intended seasonal touch, the buttery flavor and crunchy texture elevates any protein for your main course. I am a big fan of pumpkin seeds on my fish (especially halibut), and they aren't a bad afternoon snack, either.

While I did not provide step-by-step instruction, chopped japanese eggplant with a splash of olive oil and sprinkle of sea salt is a lovely nest for your rack of lamb. The rich color complements the table (styled by Art in the Find) like an accessory. I look forward to consistently serving eggplant this winter now that the Farmers Market is extending through the end of the calendar year.

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Makes 3-4 servings (depending how hungry you are!)

Rack of lamb (approx. 8 lollipops) 1 tablespoon Dijon mustard 1 splash red wine Garlic powder Salt and pepper 1 teaspoon fresh rosemary 1/4 cup pumpkin seeds

1. Toast pumpkin seeds in a small skillet. Remove from heat and transfer to a cutting board. Chop coarsely with a large knife. Mix with rosemary and set aside.

2. In a large Ziploc bag, pour mustard, wine, garlic powder, salt, and pepper over rack of lamb. Tightly seal the bag and massage the lamb until it is well coated and ingredients are combined. Allow marinade to sit on countertop for 30 minutes (directly before roasting), or place in refrigerator for the day.

3. Preheat oven to 400 degrees.  Remove lamb from Ziploc and place on a broiler pan. Pat pumpkin and rosemary mix over lamb in an even layer.

4. Roast at 400 degrees for 7 minutes, then lower heat to 300 degrees. Cook for 7-15 minutes longer (depending on the size of the rack of lamb), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare. Remove from oven, cover with foil and let rest for 5-10 minutes.

5. Slice and serve over roasted eggplant -- you are sure to be "chilled to the bone!"

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