Super Bowl parties and alcoholic beverages go hand in hand – and too much alcohol can mean impaired judgment while driving! What is a host to do?Well, for starters, you can serve plenty of delicious food. In Italy they say locals never over-drink; they just haven’t had enough to eat yet. Serving plenty of heavy appetizers will help keep alcoholic consumption in checkWhat are heavy appetizers? Think of hearty dishes that can be served to standing guests – basically a miniaturized entrée. With a little imagination, you can turn almost any entrée into a heavy appetizer, and they are so much more satisfying than junk food!Chef Michaelangelo (Mick) Rosacci, is owner of Tony’s Meats & Specialty Foods, in Littleton. For more recipes, visit http://www.TonysMarket.comTenderloin Knot Rolls with Horseradish Cream1 tenderloin roast – single thickOlive oil, fresh minced garlic, cracked pepper, sea salt flakes, dry herb medley, and crushed red pepper.Fresh or jarred Horseradish, gratedSour creamWorcestershire, pinches of sugar, fresh parsleyMini Knot RollsOptional Sauces: fruit chutney, sauce bordelaise, Lingonberries, mustard, steak sauceAllow 1 pound of tenderloin for about every four people – have your butcher remove all the silver skin and tie single thick (the tenderloin may be uneven, this is normal and just fine).Remove tenderloin from refrigerator one hour before cooking. Preheat oven to 425 F, or heat grill, grill pan or cast iron pan. Combine seasonings to taste, adding enough olive oil to form a paste – and slather over roast. Grill or roast to 120-130 F internal, then remove to a plate, cover and rest at least 10 minutes before slicing.While roasting, prepare horseradish sauce: add horseradish, to taste, to sour cream (at a rate of about 1-3 tablespoons per cup) – seasoning with dashes of Worcestershire, pinches of sugar and chopped parsley.Slice tenderloin and serve with rolls and sauces. – Chef Michaelangelo (Mick) Rosacci
Chili Rubbed Tenderloin with Apricot Ginger Glaze2 pork tenderloins (about 2 pounds total), trimmed1 tablespoon chili power1 tablespoon garlic powder1/2 tablespoon sugar1 teaspoon salt1/2 teaspoon ground black pepper1 1/2 cups apricot preserves1/2 cup barbecue sauce1 teaspoon grated ginger1/2 teaspoon garlic powder1/2 teaspoon hot sauce1 tablespoon chopped cilantroJuice of 1 lime – Place chili powder, garlic powder, sugar, salt and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Cover tenderloins and refrigerate for 2 to 24 hours.- Prior to grilling, melt apricot preserves in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients. Place half of the glaze in a serving bowl and hold for service.
– Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 F on an instant-read thermometer. – When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for two minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional two minutes. Remove pork from the grill and let set for about five minutes before slicing. Serve with reserved glaze. Serves 8. Fabulous with slaw with vinaigrette, grilled potatoes and seasonal fresh fruit. – Recipe Courtesy of the National Pork BoardPotato Encrusted Drumsticks15-18 chicken drumsticks4-5 cups crushed kettle potato chips, flavored or plain2 eggs, well beaten with 1 cup milkServing sauce of your choice (optional)- Adjust racks to the top of your oven to accommodate two cookie sheets and preheat to 350 degrees. Crush chips in food processor and transfer to a bowl. In a second bowl, beat eggs, and then beat milk in well.- Dip drumsticks in egg mixture with one hand, with the other hand, roll in crushed chips and transfer to a cookie sheet lined with parchment paper. Place drumsticks at least 2 inches apart for better browning.- Roast in the top of a preheated oven, convection fan on, for about 30 minutes. Turn and reshuffle drumsticks for even cooking and return to the oven for about 15 minutes longer until just done. Serve with sauces of your choice.Tiny Tuna Tostadas Sashimi tuna slabs (center-cut ahi prepped for sushi slicing)
Extra virgin olive oilSouthwestern seasoning blend, or your choiceLarge round corn chipsRefried black beansGuacamoleBlack olive slicesShredded cabbage or minced green onionChihuahua, manchiva, or Manchengo cheese, grated- Earlier in the day, preheat grill, grilling pan, or frying pan over medium-high to high heat. Meanwhile, marinate tuna in olive oil for one hour, then season with southwestern seasoning, or your choice (purchased seasonings are fine, simple recipe follows). Quickly sear slabs on at least two sides – ideally cooking to very rare. Remove and cool.- Slice tuna and prepare all ingredients for assembly; make guacamole and place in a pastry bag (or plastic bag with corner cut off), shred cabbage or chop scallions, grate cheese.- Assemble: One by one smear chips with a half of a tsp or so of black beans and display on platter. Top each with a slice of tuna, then with a dollop of guacamole. Lay a bite-sized slice of seared tuna on top of each chip (press lightly into beans), pipe a dollop of guacamole on top of each tuna slice, and top with a slice of black olive. Sprinkle platter with cheese and cabbage or green onion. Serve.Baja Spice Rub: if you want to make your own seasoning blend for tuna: 1 teaspoon sea salt; 1/2 teaspoon cumin, 1/4 teaspoon each of oregano, granulated garlic, granulated onion, pepper, dark chili powder; pinches of brown sugar; 1/8 teaspoon cayenne. Toss and adjust to taste.
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