Sunday, February 5, 2012

Super Bowl Food Coma

Food this weekend rates right up there with the Iron Chef and Top Chef contests. Whose wings will be the best?  What are they cooking next door?  What about dessert?  Super Bowl weekend, kitchens are sizzling with cooks trying out new recipes, and bringing back those tried and true recipes that have worked for years.  No matter who you want to win, it's really all about the food this weekend.  

Having gone to high school and college in Boston, my allegiance goes to the Patriots, since my adopted home town San Diego Chargers are not in the big game.  For that reason we are having lobster rolls, along with Berkshire St. Louis ribs brushed with Big Bob Gibson's BBQ sauce and potato salad.  They will have to roll me to the couch and leave me there until the end of the game!

Two lobster tails will make about 3 cups of salad.

Super Lobster Rolls
Serves 4
Two cooked lobster tails (or about 1 pound lobster meat)
2 ribs celery, minced
1/2 cup mayonnaise (or more to taste)
1 teaspoon grated lemon zest
few drops Tabasco
4 hot dog rolls
1 tablespoon unsalted butter

Chop the lobster meat coarsely.  

Add the celery, mayonnaise, lemon zest and Tabasco, stirring to blend.
Brush the inside of the hot dog rolls with some of the butter, and grill over medium high heat until golden brown. 

Fill the rolls with the lobster mixture and serve.

Cook's Note:  In New England they make a hot dog roll with the sides shaved off--this makes grilling them easier, and there isn't so much bread.  You have to order them from a purveyor on the East Coast to make an authentic lobster roll.  We made do!      

Berkshire St. Louis Ribs
Serves 8 
Two racks St. Louis, or Spare Ribs 
1/2 cup all-purpose BBQ rub (use your favorite--there are a lot of them out there, or you can make your own---I'm fond of Big Bob Gibson's BBQ rub and BBQ sauce) 
1 1/2 cups apple juice, beer, or chicken broth
2 cups BBQ sauce (your choice here)

Preheat the oven to 325 degrees.  
Rub the ribs with the BBQ rub, and place in a roasting pan.  Pour in the juice, beer or broth, cover tightly with heavy duty aluminum foil and roast for 2 hours.  At the end of the cooking time, remove the ribs to a platter, and pour the juices into a fat separator.  
Preheat the grill or broiler and brown the ribs for 3 to 5 minutes on each side.  Brush with some of the BBQ sauce when the ribs come off the grill, let the ribs rest for 5 minutes, cut into portions and serve and serve more BBQ sauce on the side.  

Cook's Note:  Berkshire are an heirloom breed of pig, and the meat is sweet, succulent and amazing.  You will never go back to ordinary pork in the grocery store once you've tasted these!   

Whatever you are eating this weekend, I hope it's been a good one for you and yours, and that your team wins! For the potato salad recipe click here.

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