Do I dare even think it, do I dare even write about it? I am so superstitious that I am even nervous to type the words Saints and Super bowl in the same sentence for fear of jinxing them! However, as of this moment in history we have secured the division title and home field advantage, so with cautious optimism I am going to go ahead and plan a black and gold menu for the first of several playoff games. (Who knows, maybe you will be able to use some of these recipes for a Saintly Super Bowl!)
The following recipes are easy ones I created to keep the black and gold spirit alive and flowing, even down to the color of the food you serve on game day! I also included a recipe for crabmeat mornay dip. I came across this old standby a couple of weeks ago and brought it to a holiday party never thinking that it would be such a big hit! Sometimes we just need to go back to the tried and true oldies but goodies when we want a winner appetizer for our party.
I hope you enjoy these as much as I enjoyed creating them and as always…Geaux Saints! Whodat!
1 ½ lbs boneless beef tips or tenderloin tips cubed 1 ½ inches
1 lg. onion chopped
6 cloves of garlic chopped
1 cup of dry red wine
¼ cup olive oil
2 bay leaves
1 ½ teaspoon salt
1 ½ teaspoon fresh ground pepper
3 lg. yellow peppers cut into 1 inch pieces (reserve for kebabs)
Combine all ingredients for marinade in a large non- reactive baking dish. Add meat and mix thoroughly. Cover and let marinate at least 4 hours, preferably 8 hours. Stir at least once. Remove beef from marinade and thread onto a skewer alternating with yellow pepper pieces. Cook on hot grill on high for 2-3 minutes per side for medium rare. Makes 6 kebabs.
Black & Gold Salsa
2 cans cooked black beans (rinsed)
2 cups cooked whole kernel corn (roasted is the best, use 4 whole cobs for 2 cups)
½ cup fresh cilantro chopped fine
2/3 cup yellow pepper diced
¼ cup green onions chopped fine
1/3 cup fresh lime juice
2 tablespoons olive oil
1 teaspoon cumin
Pinch chili powder - chipotle chili powder if you have it
½ teaspoon fresh jalepeno chopped fine (optional)
Mix all ingredients together. Serve with tortilla chips. * Better if the dip is made a day in advance.
Always a Winner Crabmeat Mornay Dip
1 stick butter
1 small bunch green onions, chopped
½ cup chopped fresh parsley
2 tablespoons flour
1 pint heavy cream
½ lb. grated Swiss cheese
1 tablespoon sherry
Red pepper to taste
Salt to taste
1 lb. lump crabmeat
Melt butter in saucepan and sauté onions and parsley. Blend in flour, cream, and cheese until cheese is melted. Add other ingredients and gently fold in crabmeat. Serve in a chafing dish and with butter crackers. River Road I
Fleur de licious Martini
1 oz. citron vodka*
¾ oz. fresh lemon juice
1 ½ oz. simple syrup*
Champagne or sparkling wine
Mix the first three ingredients in an iced filled shaker. Pour into a Martini glass rimmed with black sugar. (make by adding equal drops of red, blue and yellow food coloring to white sugar) Top with champagne and garnish with a lemon twist.
*you can substitute the vodka and simple syrup with lemoncello if you are lucky enough to have some in your freezer!
Super Bowl bound Sweets
Delectable solid dark chocolate fleur de lis candies called Saintly Sweets which are dusted with edible gold dust, or for those who like a little spice in their chocolate, try the Saintly Sweet Heat dark chocolate fleurs. The Saintly Sweet Heat chocolates are filled with creamy dark chocolate that is tinged with cayenne, ancho and chipolte peppers. These will definitely be a big hit at your Black and Gold playoff/Super bowl party. Call 501-951-0828 for more information or visit www.chocolatesforgood.com (Part of the proceeds from each sale goes directly to the charity of your choice listed on their web site.)