Salud! Chef Mara Norris’ Super Bowl Party Dishes

Croquettes with Serrano & Manchego

Ingredients

  • 6 medium russet (baking) potatoes (2 1/2 pounds), peeled and quartered
  • 8 ounces manchego cheese, grated
  • 1/2 cup Serrano ham, cut into small pieces
  • 1/4 cup chopped parsley
  • 2 Tbsp. chives, minced
  • 3 large eggs
  • 1 cup fine dry bread crumbs
  • About 2 1/2 cups olive oil

Directions

  1. Generously cover potatoes with salted cold water in a large pot, then simmer until tender, about 15 minutes. Drain potatoes and chill in a large bowl until cool.
  2. Mash potatoes, then stir in cheeses, parsley, 1/2 teaspoon pepper, and salt to taste. Stir in 1 egg.
  3. Form potato mixture into 24 oblong croquettes (about a scant 1/4 cup each). Lightly beat remaining 2 eggs in a shallow bowl and put bread crumbs in another shallow bowl. Dip 1 croquette into egg, letting excess drip off, then roll in bread crumbs to coat. Transfer to a parchment-paper-lined baking sheet. Repeat with remaining croquettes.
  4. Heat 1/2 inch oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry croquettes in batches, turning occasionally, until golden brown, 4 to 5 minutes per batch. Transfer to paper towels to drain. Serve immediately.

Romesco Sauce

Ingredients

  • 2 red bell peppers
  • 1 small clove garlic, smashed
  • 1/2 cup blanched almonds, toasted
  • 1 tablespoon sherry vinegar
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • 1/2 cup extra-virgin olive oil
  • Coarse salt

 

Directions

  1. Char peppers over the flame of a gas stove, turning with tongs, until blackened and blistered. (Or char under broiler on a rimmed baking sheet, turning as needed.) Transfer to a bowl, cover with a plate, and let steam 15 minutes. Remove skins, using paper towels (and a paring knife for any stubborn spots); discard. Remove and discard stems, ribs, and seeds.
  2. Transfer peppers to a food processor. Add garlic, almonds, vinegar, tomato paste, and paprika. Pulse until combined. With machine running, slowly add oil, processing until combined. Season with salt.

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Elote (Mexican Street Corn)

Ingredients

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1/2 cup finely crumbled cotija or feta cheese, plus more for serving
  • 1/2 teaspoon ancho chile powder, plus more for serving
  • 1 medium clove garlic, finely minced (about 1 teaspoon)
  • 4 ears shucked corn
  • 1 lime, cut into wedges

 

Directions

  1. Heat grill. Place a large pot of water on the stove and heat to boiling. Add in ears of corn and cook briefly, about 2 minutes. Remove from pot and set corn aside.
  2. Mix together mayonnaise, sour cream, cheese, chili powder, and garlic in a large bowl. Stir together well and set aside.

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Tomatillo Salsa

Ingredients

  • ¼ Cup Mirin
  • 1/4 Cup Rice Wine Vinegar
  • ½ Bunch Mint, leaves only
  • ½ Bunch Cilantro
  • 1/4 Cup Basil Leaves
  • 2 ½ Cloves Garlic
  • ½ Shallot
  • 1 Serrano Chiles
  • 1 Jalapeno
  • 1 Lime, zest and Juice
  • 1 ½ Tbsp. Sesame Seeds, toasted
  • 3-4 Tomatillos
  • 1/4 Cup Canola Oil
  • 1/4 Cup Olive Oil
  • Salt and pepper to taste

Directions

  1. Char peppers over an open flame until completely black on the outside. Transfer to a metal bowl and cover with plastic wrap. Let sit 5 minutes and then wipe skin off with a paper towel. (If you want to lessen the spice, cut out the seeds)
  2. In a blender or food processor, combine all ingredients except oil. Slowly drizzle oil in after the other ingredients are smooth. Season with salt and pepper to taste

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Football Whoopie Pies

Icing Ingredients

  • 2 ½ pounds confectioners’ sugar
  • 10 oz. shortening
  • 10 oz. butter
  • ½ tsp. salt
  • 1 tsp. flavoring
  • 4 egg whites
  • 1 ½ tsp. lemon juice

Directions

  1. Cream together the shortening and butter until smooth.  Add in confectioners’ sugar and mix in until well blended.
  2. Add the egg whites, lemon juice, salt, and flavorings.  Blend in at medium speed.  Then mix at high speed until light and fluffy.

Cake Ingredients

  • 3 Cups AP Flour
  • 2 tsp. Cinnamon
  • 1 ½ tsp Baking Powder
  • 1 ½ tsp. Baking Soda
  • ¾ tsp. Salt
  • ¾ tsp. Nutmeg
  • ¾ tsp. Cloves
  • ¼ Cup Cocoa Powder
  • 6 Tbsp. Unsalted Butter, softened
  • ¾ Cup Dark Brown Sugar
  • ¾ Cup Sugar
  • ½ Cup Vegetable Oil
  • 3 Large Eggs
  • 15 oz. Can Pumpkin Puree
  • ½ Cup Milk
  • Nonstick Spray

Cake Directions

  1. In a medium bowl, whisk together flour, cinnamon, baking powder and soda, salt, spices, and cocoa.
  2. In mixer, cream butter and sugars. Beat in oil, then eggs one at a time, beating between each addition.  Add pumpkin and beat until incorporated. Beat in dry ingredients alternately with milk. Chill for 1 hour.
  3. Preheat oven to 350⁰. Scoop batter onto a sheet pan lined with parchment paper. Bake in oven until a cake tester comes out clean, about 15-20 minutes.
  4. Make sandwiches with and filling.

 

Ingredient List

Pantry

  • 3 Cups AP Flour
  • 2 tsp. Cinnamon
  • 1 ½ tsp Baking Powder
  • 1 ½ tsp. Baking Soda
  • ¾ tsp. Salt
  • ¾ tsp. Nutmeg
  • ¾ tsp. Cloves
  • ¼ Cup Cocoa Powder
  • 6 Tbsp. Unsalted Butter, softened
  • ¾ Cup Dark Brown Sugar
  • ¾ Cup Sugar
  • 3 Large Eggs
  • ½ Cup Milk
  • ¼ Cup Mirin
  • 1/4 Cup Rice Wine Vinegar
  • ½ Shallot
  • 1 ½ Tbsp. Sesame Seeds, toasted
  • 1/4 Cup Canola Oil
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1/2 teaspoon ancho chile powder, plus more for serving
  • 1 tablespoon sherry vinegar
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • 1/2 cup extra-virgin olive oil

Produce

  • 1/4 cup chopped parsley
  • 2 Tbsp. chives, minced
  • 6 medium russet (baking) potatoes (2 1/2 pounds), peeled and quartered
  • 4 ears shucked corn
  • 1 lime, cut into wedges
  • 2 red bell peppers
  • 1 small clove garlic, smashed
  • 3-4 Tomatillos
  • 1 Serrano Chiles
  • 1 Jalapeno
  • ½ Bunch Mint, leaves only
  • ½ Bunch Cilantro
  • 1/4 Cup Basil Leaves

Meat

  • 2 pounds meat-loaf mix (beef, pork & veal)
  • 6 ounces thin-sliced bacon

Grocery

  • 1 cup fine dry bread crumbs
  • 15 oz. Can Pumpkin Puree

Dairy

  • Salted butter

Specialty

  • 8 ounces manchego cheese, grated
  • 1/2 cup Serrano ham, cut into small pieces
  • 1/2 cup blanched almonds, toasted
  • 1/2 cup finely crumbled cotija or feta cheese, plus more for serving