SUPER BOWL XLVI: Football, food & fun!

Recipes:

Buffalo Chicken Macaroni and Cheese
Yield: One 9x13 Baking Dish
Ingredients:

3 tablespoons unsalted butter
as needed kosher salt
1 pound elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup Frank's Buffalo Wing Sauce, divided
2 tablespoons all-purpose flour
2-1/2 cups heavy whipping cream
1 pound extra sharp cheddar cheese, shredded
8 ounces white cheddar cheese, shredded
2/3 cup sour cream
1/2 cup crumbled blue cheese
Directions
Preheat oven to 350 degrees and butter a 9 x 13 baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour with a wooden spoon until smooth. Whisk in the heavy whipping cream, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and white cheddar cheeses, then whisk in the sour cream until smooth.
In a mixing bowl, add cooked pasta, chicken mixture and cheese sauce together, mix until thoroughly combined. Top with blue cheese. Bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving. Drizzle with some wing sauce for color.

Garnish with even more wing sauce, blue cheese and sour cream if you like!

Asian Sesame Noodle Salad
Yield: approximately 8 pounds

Ingredients:

2 large carrots, shredded
2 cups blanched sugar snap or snow peas
2 cups purple cabbage, shredded
1 each red and yellow peppers, julienne
¾ cup cilantro leaves, rough chop
8 each scallions, bias cut

1 package spinach linguini
1 package udon noodle
1 package rice noodle
1 package spicy sesame noodle
1 package squid ink noodle

6 ounces sesame oil
3 tablespoons chili paste (Sambal)
2 tablespoons minced freshgarlic
2 tablespoons ginger puree
2 cups Soy Vey ‘Very Teriyaki’ sauce
to taste seasoning mix or salt and pepper

Procedure:

• cook noodles according to package directions (rice noodles soften in HOT water)
• toss noodles in sesame oil, let cool spread out on a flat pan, in refrigeration if possible
• while noodles are cooling, prep first 6 ingredients and toss in large mixing bowl
• toss vegetable garnish with noodles; add sambal sauce, garlic, ginger, Very Teriyaki sauce, and seasoning]
• salad will be best served after a few hours or the next day, so flavors can meld; serve chilled or at room temperature
• will keep for 5-7 days in refrigeration

Basil Pesto

Yield: approximately 1 cup

Ingredients:

2 cups loosely packed basil leaves, washed and dried
1 large clove garlic, smashed
1/3 cup pine nuts, toasted
½ cup grated parmesan cheese (good quality)
1 tablespoon balsamic vinegar
½ teaspoon salt, or to taste
¼ teaspoon white pepper, or to taste
½ to ¾ cup olive oil (extra virgin preferred)

Procedure:

• place all ingredients EXCEPT oil and cheese into the bowl of a food processor; puree until smooth, about 20-30 seconds (may need to pulse to incorporate all basil leaves)
• with machine running, drizzle in oil, using enough to make a loose paste
• add cheese and pulse briefly to combine; taste and adjust seasoning
• cover very tightly (it is a good idea to place a layer of plastic wrap directly on top of the surface of the pesto before putting the lid on the container to prevent oxidation)
• store up to a week in an air-tight container, or freeze in small quantities for future use

Enjoy!

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