Chef Hannah says: “Cooking is pretty much at the heart of my family and social life. I started making these fricos for girls’ nights at my house, because it’s super easy and a bit different than throwing out chips and salsa. If you can shred cheese, you can whip up a batch of fricos! This recipe comes courtesy of my friend Tori Ritchie, a chef in the Bay Area. The fricos have a great crispy cheese quality that offers a nice contrast to prosecco or girly drinks and possess just a dash of sophistication!” (Editor’s note: Hannah highly recommends using the Silpat, or similar, for ease of baking and cleaning.)
1. Preheat an oven to 350 F. Line a baking sheet with a Silpat liner.
2. For each frico, spoon about 2 tablespoons of cheese onto the prepared baking sheet and spread into a flat 3-inch round. Space the rounds about 2 inches apart. Sprinkle the tops of the rounds with pepper.
3. Bake until the fricos are crisp and golden, about 12 minutes. Transfer the baking sheet to a wire rack and let cool completely. Using a spatula, remove the fricos from the baking sheet. Makes about 16.
1. Mix flour, yeast, salt, sugar.
2. Add milk, eggs, butter.
3. Mix all ingredients together, and knead dough until it is not sticky.
4. Let dough rise for 1 hour.
5. Roll dough out into a rectangle shape.
6. Add ham, green olives and raisins.
7. Roll into long log.
8. Let sit for another hour.
9. Brush bread with egg wash on the outside.
10. Cook at 350 F for 40 minutes.
11. Let sit for 30 minutes. Cut and enjoy.
[Editor’s note: Jaymee is sort of a “ringer” in this Lineup. She is a certified foodie with her own fantastic Web site dedicated to food, her other passion, away from SportsCenter.] Chef Jaymee says: “I couldn’t pick just one! Instead I’m offering a few ideas. If you’re throwing a Super Bowl party, the slow cooker is your friend. Great for making chili, dips, or my favorite: taco meat! Slow cooked shredded beef or chicken would be a great addition to a taco bar, with tortillas or lettuce “shells,” or both! (Don’t forget the guac!) Also pictured are: stuffed sliders (lamb stuffed with feta and mint; beef stuffed with bacon and cheddar; or ground turkey stuffed with blue cheese and wing sauce) and “adult Jello shots” are made in the team colors of this year’s Super Bowl teams. Since we all eat so much on Sunday, I like to have lots of “mini” offerings to let people sample a bit of everything.”
1. Preheat oven to 425 F and spray cavities of a muffin pan with cooking spray.
2. Remove pizza dough from packaging and allow it to come to room temperature on a floured surface. Using a rolling pin or your hands, roll out into a thin layer. Using either a round cookie cutter (or even an empty can) cut rounds out of the dough.
3. Using your fingers, stretch the dough without tearing and press into muffin cups.
4. Next, assemble your pizzas. I like to put a little mozzarella in first to prevent crust from getting soggy (mostly because I just like cheese). Top with 1-2 tablespoons of pizza sauce, more mozzarella and some Parmesan. Sprinkle with a little Italian seasoning and add your favorite pizza toppings.
5. Bake for 15-20 minutes, or until crust is golden brown and cheese is melty and bubbly.
1. In a skillet, over medium heat, combine corn, cream, salt, sugar, pepper and butter.
2. Whisk together the milk and flour, then stir into the corn mixture.
3. Cook over medium heat until the mixture is thickened and the corn is cooked through.
4. Remove from the heat and stir in the parmesan cheese. Serve hot.
Chef Kara says: “On Super Bowl Sunday, we all get together and splurge on some great ‘cheat day’ food! I made these bites with tempeh and tofu. After the taste-testers tried them, we all agreed that tofu was the way to go. The tempeh did not absorb the sauce as well as the pressed tofu. This recipe is from Babble food blog created by Kathy from Healthy Happy Life vegan food blog.”
1. Press your tofu dry and slice into logs.
2. Add a few teaspoons of oil to a hot skillet.
3. When oil is hot, add in enough logs to fill the pan. Allow the tofu to sear on both sides for a few minutes. You can add a sprinkle of salt/pepper to these naked logs to season.
4. Add in the hot sauce and maple syrup. You will want to add in about 1/2 teaspoon hot sauce for every log and 1/2 teaspoon maple or agave syrup for every 2-3 logs (depending how sweet you like them). Cook the sizzling logs in hot sauce and sweetener for another minutes.
5. With the logs still quite wet from the steam and sauces – add in a plentiful amount of nutritional yeast to the pan. I usually use about 1 cup for the entire skillet. The nutritional yeast acts as your ‘breading’ and creates a crusted over, cheesy-flavored coating. Add enough yeast until the pan is generally dry.
6. Add in a final splattering of hot sauce. You can add a lot for extra spicy bites. Just be sure to add another coating of nutritional yeast if the logs get too wet again.
7. When logs are crispy on the edges with plenty of browned spots – remove from skillet and cool on plate. Serve in a few minutes after allowing to cool.
8. Make your dipping sauce simply by swirling 2 tablespoon of vegenaise (vegan mayo) with 1 teaspoon maple or agave syrup. Add in a dash of cayenne or any dip spices you would like to add. (We also used pepper, celery seed and paprika.)
Instructions: 1. Put a big handful of Fritos in the bottom of a bowl.
2. Take about 8 ounces of your favorite green chile sauce (such as our Stinkin Good Green Chile) and heat it up — make it piping hot.
3. Smother the Fritos in the green chile sauce and then put a little Tillamook medium cheddar cheese on top (a big handful).
4. If you want to water it down a bit to make it less spicy, throw a dollop of sour cream on top. It’s a phenomenal treat and everyone at the house loves it.
[Editor’s note: These cookies are an all-year favorite of the Law household, not just for holidays or Super Bowl Sunday.] Chef Keith says: “My wife and I both grew up on (not “in”) Long Island, near New York City, where these cookies are ubiquitous in the Italian bakeries. When we moved away from New York after getting married in 1995, we couldn’t find the cookies anywhere, so we decided to start making our own. This recipe is my own creation after a lot of experimentation with ingredients, temperatures, pan sizes and tools. I reserve the right to change it again.
“The cookies themselves comprise three layers of almond sponge cake, tinted to represent the colors of the Italian flag, separated by layers of apricot and raspberry jams, with a layer of dark chocolate on top. They require more patience than skill; if you can whip egg whites, you can make these cookies, but stirring them and spreading them in the pans takes time and a willingness not to scream at inanimate objects.”
1. Have all ingredients at room temperature. Preheat oven to 300 F. Grease pan bottoms with butter, then place parchment paper over the bottoms, leaving a little on the long sides to form a sling for lifting cake layers out safely.
2. Beat 8 egg whites and the cream of tartar in a large bowl with the hand mixer until soft peaks form. Add 1 tablespoon of sugar and beat until stiff peaks form. Set aside.
3. Grate almond paste on coarse side of a cheese grater. Add to the butter, sugar and egg yolks and beat on medium-low speed in the stand mixer until fully combined, stopping at least once to scrape the sides and bottom. Add almond extract and beat for another 10-20 seconds.
4. Combine flour and salt and stir to lightly aerate the mixture. In three installments, add to the butter mixture, beating on low speed until each addition is integrated. The result should look a lot like sugar cookie dough.
5. Add about a third of the egg white foam to the dough and mix thoroughly by hand until the result looks homogenous. Fold in remaining egg whites until well mixed, but don’t worry if you can still see streaks of white.
6. Divide the mixture evenly into three separate bowls, weighing it if possible. Add 12 drops of green food coloring to one bowl, stir to combine, and spread the mixture as evenly as possible in one of the prepared pans, smoothing out any peaks and ensuring you spread the mixture into the corners. Bake the layer for 25 minutes, until thoroughly cooked in the center. If the edges start browning, you’ve probably left them in too long.
7. Repeat the process with a second bowl, adding no color. Add 20 drops of red food coloring to the third bowl, baking according to the same directions. Cool each layer on a wire rack.
8. When the green and yellow layers are cool, spread a thin layer of apricot preserves (removing any large chunks, or pureeing 1/4 cup or so before you start) over the green layer and place the yellow layer on top of it. When the red layer is cool, spread a thin layer of raspberry preserves over the yellow layer and place the red layer on top of it. (An offset spatula works best for this.) Cover with plastic wrap, place a cutting board on top, and refrigerate for several hours or overnight. I usually add some kind of weight to the top to press the layers together further.
9. Chop the chocolate finely (a serrated knife works best) and melt it to about 95 degrees. Spread a thin layer of chocolate over the top using your offset spatula. As soon as the chocolate is dry but not hard, cut the entire cake into individual cookies, about 1/2 inch wide and an inch or so long, or as desired. Once the chocolate hardens, you won’t be able to cut them without shattering the chocolate layer.