SUPER FOOD for the Super Bowl

We’re venturing out of Redneck Land for today’s menus.
Depending on who you’re rootin’ for, here’s some good stuff to try on Super Bowl Sunday:

Patriots
Starters: Cape Codder & New England Clam Chowder
Halftime Show: New England Crab Rolls and Boston baked beans
4th Quarter Snack: Codcakes
Sweet ending: Cranberry Maple Walnut Sundaes

Giants
Starters: Long Island Tea & Manhatten Style Clam Chowder
Halftime Show: New York Strip steak with Tapenade and Giant Baked Beans with Roasted pepper
4th Quarter Snack: Coach Farm Cheese Spread
Sweet ending: NY Style Cheesecake

The Recipes:

Cape Codder
For each serving: In a highball glass with ice, combine 2 oz. vodka and 5 oz. cranberry juice. Garnish with lime slice.

New England Clam Chowder
In a heavy pan, sauté 3 ounces julienned salt pork, 1 medium finely chopped onion until pork is crisp and onion is soft. Stir in 2 small red potoatoes, unpeeled and diced and add 1 cup chicken broth or stock. Simmer until potatoes are tender and the liquid is reduced by half. Stir in about 25 fresh, shucked clams (or one 6 ½ ounce can minced clams, undrained). Simmer 2-4 minutes. Stir in 1 ½ cups half and half and heat through, but do not boil.

Crab Rolls
For two servings: Whisk together 6 Tblsp mayonnaise, 1 Tblsp lemon juice and ¼ tsp cayenne pepper. Mix in ¾ pound crabmeat and 3 Tblsp finely chopped green onions. Butter the inside of two hoagies and grill until nicely toasted. Heap the crab filling onto the rolls and serve.

Boston Baked Beans
Soak one pound dry pinto beans overnight. Drain and set aside. Dice and cook ½ pound bacon until crisp. Add 1 cup chopped onions and sauté until limp. Place beans, bacon, onions, 1 cup ketchup, ¼ cup maple syrup, ¼ cup cider vinegar, 2 Tblsp dry mustard, 2 Tblsp molasses and 1 ½ Tblsp minced garlic in a large pot. Bake, uncovered in 350 oven about 4 hours, or until beans are tender. If desired, stir in 1 tsp salt at end of cooking time.

Codcakes
In medium saucepan, cover 2-3 cod fillets with water and bring to a simmer. Drain and cool. Grate 4 peeled potatoes and place in large mixing bowl. Stir in 2 large eggs, 2 Tblsp flour, ¼ cup finely chopped onion and ¼ tsp celery salt. Break the cooled cod into flakes and add to potatoes. Mix well. Place by rounded Tablespoons onto hot, greased griddle or skillet and cook on both sides until lightly browned. Serve with tartar sauce for dipping.

Cranberry Maple Walnut Sundaes
In a saucepan, simmer 1 ½ cups maple syrup 5 minutes. Stir in ½ cup cranberries and ½ cup finely chopped walnuts. Remove from heat and let cool. Serve over premium vanilla OR coffee ice cream.

Long Island Tea
For each serving: In a tall glass partially filled with ice cubes, pour ½ ounce each of gin, vodka, light rum, tequila, triple sec, 2 Tblsp lemon juice, 1 tsp sugar and finish filling with Coca Cola.

Manhattan Style Clam Chowder
Chop 4 slices bacon and fry until almost crisp. Add 1 chopped onion, 1 chopped celery stalk, 3 minced garlic cloves. Cook until onion & celery are tender. Add two 16 ounce cans diced tomatoes, 1 bay leaf, ½ tsp dried thyme, one 8 ounce bottle clam juice, one 8 oz. can tomato sauce and 1 large peeled & diced potato. Bring to boil, reduce heat and simmer until potatoes are tender. Stir in two 6 ½ ounce cans minced clams, undrained and heat through.

New York Strip with Tepenade
Season steaks as desired and sear both sides in hot skillet. Turn and fry to desired doneness. Tapenade: Place ½ cup slivered almonds; one 8 ounce jar unstuffed green olives, drained; 5 Tblsp olive oil; 2 Tblsp capers; 4 anchovies and 2 garlic cloves in food processor or blender. Blend until fine paste forms. Season to taste with salt & pepper.

Giant Baked Beans (get it? GIANT?)
Soak ¼ pound dried butter beans overnight. Drain. Add fresh water to cover by about 3 inches. Bring to a boil, reduce heat and simmer 1 hour. Meanwhile, heat 3 Tblsp olive oil in a skillet and sauté 1 large, finely chopped red onion and 1 large minced clove garlic. Drain one large can roasted red peppers and finely chop. Add to onion and garlic. When beans are done cooking, drain but reserve cooking liquid. Stir all ingredients together in casserole and add 2/3 cup reserved bean cooking liquid. Add one bay leaf and bake, covered for about 1 hour. If they seem to be drying out, add more bean liquid. Five minutes before end of cooking time, stir in 3 Tblsp Balsamic Vinegar.

Coach Farm Cheese Spread
In a food processor or blender, place 20 ounces soft, mild goat cheese, 3 Tblsp heavy cream, 1 ½ Tblsp paprika, ¾ tsp dry mustard, 1 minced clove garlic, 4 anchovies. Blend until smooth. Transfer to bowl, stir in 4 finely chopped green onions. Serve with crackers or carrot & celery sticks.

Cheesecake
For the base: Sift ½ cup flour with 1 tsp baking powder and a pinch of salt and set aside. Beat 3 egg yolks on high for 3 minutes. Gradually beat in 1/3 cup sugar and continue beating for 5 minutes. Sift flour mixture over batter and stir in until no more white flecks appear. Beat 3 egg whites and ¼ tsp cream of tartar until whites are high and frothy. Gradually beat in 2 Tblsp sugar and beat until stiff peaks form. Fold batter into egg whites. Pour into generously buttered 9-inch springform pan and bake at 350 10-15 minutes or until center springs back when touched. Meanwhile, make the filling: bring four 8-ounce packages cream cheese to room temperature. Beat one package with 1/3 cup sugar and ¼ cup corn starch for about 3 minutes. Beat in remaining packages of cream cheese. Beat in 1 1/3 cup sugar and 2 Tblsp lemon juice. Blend in eggs, one at a time. Blend in ¾ cup heavy cream, only until blended. Pour over cooled sponge cake base. Place the cake pan into a shallow pan and fill with water to one inch. Bake 60-70 minutes until center barely jiggles. Cool one hour. Chill thoroughly.