Slice of Life: How to feed hordes of hungry people at your house for the big game

Slice of Life

By Eileen Goltz

February 5, 2010/ 21 Shvat 5770

Ok, team, today is the big game (the NFL doesn’t like when you say s-u-p-e-r-b-o-w-l without paying them). The clock is ticking and the first play is about to begin, but wait, there’s a flag on the field before the kickoff. What’s that the ref is saying? Illegal use of cheese? Store-bought guacamole? Guests arriving in an hour? “Oh, the humanity” (that’s a Hindenburg reference for those non-history buffs). Time to send the designated player to the grocery store for last-minute ingredients to feed the rampaging hordes.

Huddle up here, Foodies. Cooking Coach Eileen to the rescue. The following recipes can all be whipped up in less than 20 minutes and are guaranteed to feed a crowd of righteously crazed Colts or Saints fans and guarantee you’ll score a touchdown and the extra point.

WHITEFISH AND CRACKERS (fish)

• 8 ounces cream cheese, softened
• 3-4 teaspoons prepared white horseradish
• 2 tablespoons ground pecans
• 30 Benton water crackers
• 1 to 2 lbs smoked white fish or chubs
• 3 to 4 green onions, thinly sliced
• Cocktail sauce, optional

In a food processor blend the cream cheese with the horseradish and pecans until smooth. Spoon approx 1 teaspoon of the mixture on each cracker and top a piece of smoked white fish. Sprinkle with the top with the green onion and then add a small dollop of the cocktail sauce for color on top. Makes 30 pieces. Can be doubled or tripled

Submitted by Angela Small Indianapolis,  IN

PEPPER WRAPPED CHICKEN BITES (meat)

• 1 to 2 pounds chicken thighs pieces cut into appetizer-size pieces
• 1/2 teaspoon garlic powder
• 2 tablespoon brown sugar
• 15 slices turkey or beef pastrami, cut crosswise into thirds

Preheat broiler. Sprinkle the chicken with garlic powder, brown sugar. Wrap each piece of chicken with a piece of pastrami (you can secure it with a toothpick if you like). Arrange them on a broiler rack. Broil turning occasionally, 3 to 4 inches from heat for about 8 to 10 minutes, until the pastrami is crisp and browned. Serve with cocktail picks. Makes about 45 appetizers. Can be doubled or tripled

MOCK CRAB STUFFED PORTABELLAS (fish)

• 2 cups cornbread, crumbled
• 1 cup bread crumbs
• 1 egg
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1 green bell pepper chopped
• 2 cups flaked mock crab
• 1/2 teaspoon tarragon
• salt and pepper
• 2 teaspoon minced garlic
• 6 Portabella mushroom caps
• 1/2 cup grated Parmesan
• 3 tablespoons melted butter
• 1 cup Grated Mozzarella cheese

Preheat oven to 375. In a large sauté pan combine celery, onions, peppers, garlic and butter, cook until vegetables are just soft, combine with breadcrumbs and cornbread; add salt and pepper to taste and the tarragon. Remove the mixture from the heat and add the Parmesan cheese and egg. Mix to combine. Add the mock crab and mix well, mixture should be easily pressed into “stuffing consistency.” If too dry add melted butter. Divide the stuffing mixture into 6 equal portions and stuff caps of mushrooms, sprinkle tops with grated mozzarella and place them on a greased cookie sheet. Bake until the cheese is bubbly and stuffing is set, about 5 to 7 minutes. These can be served whole or cut into quarters. Makes 6.

Modified from www.cdkitchen.com

MARINATED CHEESES (dairy)

• 1/2 cup olive oil
• 1/2 cup white wine vinegar
• 1/4 cup lime or lemon juice
• 6 oz. jar roasted red bell peppers, drained and diced
• 1 can artichoke hearts, drained, quartered
• 1 can large black olives, drained
• 3 green onions, minced
• 1/3 cup chopped fresh parsley
• 1/4 cup chopped fresh oregano
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Use any cheese that you like, but here’s what I typically use:

• 1 (8 oz.) pkg. pepper Jack cheese
• 1 (8 oz.) pkg. Havarti cheese
• 1 (8 oz.) pkg. Mozzarella cheese
• Cut these into 1/4 inch cubes

In a large bowl whisk together the olive oil, white wine vinegar, and lime juice. Add the red peppers, artichoke hearts, olives, green onions, parsley, sugar, salt and pepper. Place cheese cubes in a shallow glass dish (9X13 works great); pour marinade over top. Cover and chill for at least 1 hour but 5 or 6 is best. You can make this the night before if you want a really deep flavor. Arrange the cheese chunks and on a serving platter making sure to drizzle a little of the marinade over the top. Serve with tooth picks and chunks of French bread to mop up the marinade. Serves 12

CHICKEN NACHOES (meat)

• 1 lb. chicken (cooked and cut into small pieces, you can use deli)
• 12 oz. mock cream cheese at room temperature
• 1 red pepper chopped
• 3 tablespoons chopped red onion
• 2 teaspoon minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 1/4 cup bread or cracker crumbs
• 1 egg
• salt and pepper to taste
• 1 cup salsa
• 6 small size pita breads, cut and separated into two rounds each

Preheat oven to 375. In the bowl of an electric mixer combine the mock cream cheese, egg, peppers, onion, garlic, cumin, chili powder and bread crumbs. Beat on low speed until blended. By hand stir in diced chicken. Season to taste with salt and pepper. Place the rounds on a cookie sheet and divide the filling between the rounds. Place a dollop of salsa on top and bake for 7 to 8 minutes. Cool for a minute and cut into quarters. Makes 24 pieces