Super Bowl 44 Recipe Round-up

BY BETH KAISERMAN

Even if you don’t care about this year’s Super Bowl match-up, good eats are a must for pretending you do. So whether you’re painting your face to support the Colts or Saints, or you’re only there for the commercials, you should serve some food that scores a major touchdown.

Check out these recipes to kick up your Super Bowl party.

Indianapolis Colts fans:

Breaded Pork Tenderloin Sandwich

Most local Indianapolis restaurants have their own version of this meaty delight. Top these babies with onion, pickles and mustard for a big Midwest-style hit at your party.

Ingredients:

1 1/2 pound pork tenderloin
2 eggs
1/4 cup milk
1/2 cup Italian-style dried bread crumbs
1 pinch garlic salt
2 teaspoons dried oregano
salt and pepper to taste
1 tablespoon vegetable oil

Directions:

Slice tenderloin into 1/4″ rounds. Place rounds between sheets of plastic wrap and pound until thin.

Heat oven to 325F.

Beat eggs and milk together and pour into a shallow dish or bowl. Set aside.

In a separate dish or bowl combine breadcrumbs with garlic salt, oregano, salt and pepper. Mix all together. In a large skillet heat oil over medium high heat.

Meanwhile, dip tenderloins in egg mixture, then coat with bread crumb mixture. When oil is hot, add coated tenderloin to skillet and fry until golden brown on both sides (not cooked through)! Place browned tenderloin in a 9×13″ baking dish lined with aluminum foil. Fry any leftover eggs and bread crumbs together for ‘breadings’. Add ‘breadings’ to baking dish.

Cover tightly and bake about 45 minutes or until meat has reached an internal temperature of 160F.

New Orleans Saints fans:

Shrimp and Okra Gumbo

Cook up this gumbo for some quintessential Cajun fare.

Ingredients:

2 pounds medium shrimp – peeled and deveined

salt and pepper to taste

cayenne pepper to taste

1/2 cup olive oil

2 pounds chopped okra

1 tablespoon tomato paste

1 tomato, chopped

1 cup chopped onion

4 cloves garlic, minced

1/2 cup chopped celery

1/2 cup chopped green bell pepper

12 cups water

1/2 cup chopped green onions

Directions:

Season the shrimp with salt, pepper and cayenne to taste and set aside. Heat the oil in a large pot over medium heat. Add the okra and saute for 30 minutes, stirring occasionally. Add the tomato paste, tomato, onion, garlic, celery and green bell pepper and saute for 15 more minutes.

Add the water and season to taste. Bring to a boil, reduce heat to low and simmer for 45 minutes. Add the shrimp and simmer for 20 more minutes. Finally, add the green onion to the soup and stir thoroughly.

For vegetarian Colts fans:

Creamed Corn Cornbead

Pretend you’re in the fields of Indiana as you down this moist and delicious cornbread.

Ingredients:

2 cups yellow cornmeal

1 teaspoon kosher salt

1 tablespoon sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup buttermilk

2 eggs

1 cup creamed corn

2 tablespoons canola oil

Directions:

Preheat oven to 425 degrees.

Place a 10-inch cast iron skillet into the oven.

In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.

In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.

Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

For vegetarian Saints fans:

Fried Okra

Perfect for popping during the game, okra is great fried. Substitute artichokes or zucchini if you can’t find okra in your store.

Ingredients:

6 cups oil, for frying

1/2 cup cornmeal

1 cup all-purpose flour

2 teaspoons House Seasoning, recipe follows

1/4 teaspoon cayenne pepper

2 pounds fresh okra, sliced 1/2-inch thick

1/2 cup buttermilk

Directions:

Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.)

In a medium bowl, combine cornmeal, flour, House Seasoning, and cayenne pepper. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well. Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches.) Remove from oil, drain on paper towels, and then serve immediately.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.