For a menu with plenty of big flavors, check out these Super bowl recipes from Greg Hardesty, chef/owner of Recess and Room 4 in Indianapolis and lead chef for the Taste of the NFL fundraising event the night before the Super Bowl.
Open-Faced Chicken Rillette Bahn Mi Sandwiches
1 cup cucumbers, peeled, seeded and sliced on the bias
1 cup carrots, julienned
1/2 cup scallions, sliced thinly
1/4 cup basil leaves, julienned
1/4 cup mint leaves, julienned
1/4 cup cilantro leaves, julienned
2 to 3 jalapenos, sliced into thin rings
1 lime, juiced
2 tablespoons fish sauce
1 (12-inch) baguette, split in half
1/4 cup mayonnaise
3 tablespoons Sriracha sauce
Chicken rillettes, sliced 1/2-inch thick; recipe follows
1. Toss first 9 ingredients into a large bowl. Set aside. Slightly hollow out the split bread by pulling out a bit of the soft white part, creating a small boat. Toast bread in a 350-degree oven for 3 to 4 minutes until slightly browned and crisp.
2. Mix the mayonnaise and Sriracha together and spread onto both halves of crusty bread. Place rillette slices on top of both bread halves. Top rillettes with vegetables and slice each of the baguette halves in two.
2 pounds boneless chicken thighs
Salt and pepper to taste
1/2 pound bacon
2 onions, roughly chopped
6 to 8 garlic cloves, chopped
1/4 cup thyme leaves
1 cup chicken or duck fat
2 cups white wine
1 pound chicken livers
1. Season the chicken thighs generously with salt and pepper. Place thighs, bacon, onions, garlic, thyme, chicken or duck fat and white wine in a Dutch oven. Cover and place in 300-degree oven for 1 hour.
2. Remove lid, add the chicken livers and stir the mixture. Return pan to oven and cook, uncovered, an additional 30 minutes.
3. Remove from oven, and cool to room temperature. Using a grinder attachment for a stand mixer, push all contents though grinder, including liquids. Taste for seasoning and spoon into a loaf pan. Press a piece of plastic wrap on top, and refrigerate overnight. Turn out onto a cutting board, and cut into 1/2-inch slices.
Serves 4 to 6
1/4 cup chicken stock
1/2 cup hot sauce (such as Red Hot or Texas Pete)
1/2 stick butter, cut into 1/2-inch cubes
4 boneless chicken breasts, cooked, cooled and cut into 1-inch cubes
16 to 20 large lettuce leaves, washed and dried
6 to 8 ribs celery hearts, diced
2 small carrots, peeled and shredded
1 cup high-quality blue cheese crumbles
1. Bring the chicken stock and hot sauce to a boil over high heat. Add the butter, cube by cube, to the sauce and whisk until the butter is incorporated. Add the chicken to the boiling mixture, and heat through until chicken is hot.
2. Place the open lettuce leaves on a serving plate. Divide the chicken and sauce among the lettuce leaves. Top with celery hearts, carrot shreds and blue cheese. Roll and serve immediately. (Alternatively, the chicken can be served in a bowl with condiments in small bowls, allowing guests to build their own lettuce wrap.)
Chicken Wings with Celery Heart and Maytag Blue Cheese Salad
2 cups celery hearts, sliced thinly on the bias
1/4 cup carrots, finely julienned
2 tablespoons flat-leaf parsley, chopped
8 grape tomatoes, halved
2 tablespoons olive oil
Salt and pepper to taste
4 ounces blue cheese, crumbled
24 to 32 chicken wingettes (two bone portions of the wing)
2 teaspoons peanut oil, per batch of wings cooked
1/2 cup chicken stock
2 tablespoons butter
3 or 4 tablespoons hot sauce, such as Red Hot or Texas Pete
1. For salad, toss celery, carrots, parsley and grape tomatoes with olive oil and salt and pepper to taste. Divide among 4 salad plates. Sprinkle cheese over each salad equally.
2. For wings and sauce, pull the skin down from the wings, starting where the wing tip connects to the wingette. Pull the thinner or skinnier bone out, creating a "lollipop" of chicken with the remaining larger bone.
3. Bring peanut oil to medium high heat in a large skillet. Cook chicken in several batches, seasoning the chicken lollipops with salt and pepper. Saute in the oil about 31/2 to 4 minutes per side or until crisp and cooked through.
4. Meanwhile, place chicken stock in a small saucepan and bring to a boil. Reduce stock by just over half. Remove from heat and swirl in butter and hot sauce. Add chicken wings and toss to coat. Remove and place 6 to 8 wings on each plate with the salad.
Idaho Potato 'Nachos'
Makes 8 to 10 appetizer servings
10 medium Idaho potatoes
1/3 cup olive oil
Salt and pepper to taste
1 (20-ounce) can white beans, drained and rinsed
1/4 cup sour cream
24 slices (about 1 pound) smoked salmon, chopped
2 to 3 jalapenos, seeds removed and diced
1 small red onion, diced
12 large green olives, chopped
1 cup crushed tortilla chips
1 cup cotija cheese (or other cheese, such as feta or mozzarella)
1/4 cup cilantro leaves, chopped
Juice of 1 lime
6 to 8 red radishes, julienned
1. Cut the potatoes lengthwise into 1/4-inch-thick slices. Toss the potatoes in a large bowl with a couple of tablespoons of the olive oil. (The remainder of the oil will be used later.) Season potatoes lightly with salt and pepper. Lay the potatoes out in a single layer on baking sheets. Bake in the oven at 350 degrees for about 10 to 12 minutes, until tender and golden brown. Set aside to cool.
2. Place beans and sour cream into a food processor. Pulse machine 8 to 10 times to lightly mash up the beans. Transfer beans to a bowl. Stir in the salmon, jalapenos, onions, olives and tortilla chips. Season to taste with salt and pepper. Set aside.
3. Place 2 large ovenproof saute pans over high heat and add a bit of the remaining olive oil to both pans and saute potatoes on one side until very crisp. Turn potatoes over and top each "potato nacho" with a heaping tablespoon of the salmon bean mixture. Sprinkle the cotija cheese over the top of the nachos and place saute pans into the oven. Bake 3 to 4 minutes until hot and the cheese is melted.
4. Remove potatoes to a platter, top each with cilantro and radishes. Squeeze lime juice over the top, and serve immediately.