Homemade Football Fare and Recipes for Super Bowl Week

50 Yard LoungeCelebrity Cruises showed off a more upscale take on traditional Super Bowl party spreads at “The 50 Yard Lounge” in New York City this past weekend, demonstrating that tasty football fare doesn’t always have to be pre-packaged or store bought. Celebrity Cruises Demo 50 Yard LoungeThroughout the course of the five-day event, Celebrity chefs and mixologists entertained (and fed) thousands of A-list stars, National Football League legends and New York foodies with Kobe Beef Hot Dogs, Smoked Sausage Chili, Spicy Shrimp Rolls and Beer and Cheddar Cheese Soup (recipes below). The luxury cruise company also partnered with sports stars like New York Jets defensive tackle Kenrick Ellis to demonstrate to 50YL attendees the best way to make a sushi roll.
All of Celebrity’s culinary experiences took place in their ICE lounge, in partnership with leading “frozen” design studio Oakomto Studios. In addition to showcasing their Super Bowl-ready recipes, Celebrity also featured ice sculpture designs for its cruise destinations around the world, including Europe, the Caribbean and Alaska.
To recreate the Celebrity Cruises’ Football Fare from the 50 Yard Lounge, our chefs’ recipes are below:
Kobe Beef Hot Dog   (Yields 6)
Ingredients:
6 kobe beef hotdogs
6 poppy seed buns
2 teaspoons of Togarashi japanese spice
6 oz kewpie mayonnaise
2 teaspoons  roasted nori flakes
2 cups pickled vegetables
Procedure: Grill hotdogs and steam buns, assemble and garnish with kewpie mayonnaise and pickled vegetables,  then sprinkle togarashi spice and roasted nori flakes
Smoked Sausage Chili    (Yields 12/ 8 oz bowls)
Ingredients:
1 pound kielbasa sausage
1 pound of spicy  herb sausage
1 pound kidney beans
1 pound white beans
1 pound black beans
1 pound diced fresh tomatoes
16 oz red wine
6 sprigs of fresh thyme
2tablespoons dry oregano
1 tablespoon chili powder
1 teaspoon cinnamon
8 each cloves
2 cups diced chile poblano
1 cup olive oil
8 oz butter
2 cups chopped shallots
1 cup chopped garlic
2 cups white onions
1 cup seeded chopped fresh jalapeñoAged cheese panini:
One whole country ciabatta bread
2cups caramelized onions
1 cup of leeks
4 pounds of shredded white aged cheddar cheese
Place onions and leeks inside the bread, stuff with cheese and toast in panini machine.Procedure:
Soak all beans for 12 hours and place in the refrigerator.
Sweat the onions, shallots and garlic in the olive oil and butter until translucent add finely diced sausage and  cook all the way thru, di-glaze the pan with the red wine  add the tomatoes , jalapeño and poblano peppers and simmer for 15 minutes season with spices and add the three beans and herbs and cook together on low heat for one hour until beans are tender, served with one small white aged cheddar panini.
Spicy Shrimp Roll   ( Yields 4 rolls)
16 oz cooked and seasoned  california sushi riceFor the rice
1/3 cup seasoned rice vinegar
2 teaspoons of sugar
2 cups California sushi rice short grain
2 cups of water
4sheets of toasted noriFor the roll
8 large cooked shrimp peeled and cut in half  lengthwise
1 Persian cucumber seeded and fine julienne
3 oz sambal flavored kewpie mayonnaise
4 oz Orange masago
1 oz toasted sesame seedProcedure: Place the sushi mat covered with film and the slats running crosswise, in front of you then sprinkle with toasted sesame seeds, masago and rice on the outside of the roll , place  the sheet of nori shiny side down, (moisten your fingers for better handling of the rice and nori) on the edge of the mat place shrimp, cucumber, one line of sambal mayo and tightly roll up the rice, nori and filling into a cylinder.
Open the mat and place sushi roll into a cutting board, cut in half and then each piece in half twice to a total of 8 pieces, garnish with sambal mayo, masago and serve with seasoned miso soy sauceFor the seasoned miso soy sauce
8 oz soy sauce
2 tablespoons of miso
1 tablespoon fine chopped cilantro
Whisk together to emulsifyBeer and Cheddar Cheese Soup  (Yields 20 / 8oz bowls)

Ingredients:
4pounds shredded Aged yellow cheddar cheese
6 cups White onions save 1 cup for garnish
5 cups Yellow onions
6oz chopped Garlic
8 oz chopped Shallots
1 pound chopped Smoked bacon
2 cups diced toasted Pumpernickel croutons for garnish
1 quart Heavy Cream
4 quarts of chicken stock
1 pound Butter
8 oz flour
3 Bay leaves
6 sprigs of thyme
1 oz dry Oregano
Pinch of Black peppercorn
1 teaspoon Spanish paprika
1 teaspoon Dry chili powder
16 oz Pilsner Beer
2 each Jalapeños seeded chopped

Procedure:
Sweat all onions, garlic, shallots in the butter and add flour to create a roux consistency, then di-glaze the pan adding the beer and bring to a boil, season with spices, add the herbs, and chicken stock and simmer for 30 minutes at medium heat add heavy cream and cheese in increments of 1/2 a cup at a time to create a smooth finish texture,  cook at slow heat for 15 minutes. Separately cook the bacon until crispy, toast the pumpernickel bread seasoned with olive oil and salt and set aside to garnish the soup with the jalapeños and onions.

Strain the soup  with a fine colander and the serve hot with the bacon, croutons onion and jalapeño.

(Photo courtesy of Twitter: Kenrick Ellis makes sushi with Celebrity Cruises Chef Thomas Szymanski at the 50 Yard Lounge in New York City on Super Bowl Weekend.)

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