5-Star Super Bowl Recipes

Chef Craig Strong's recipes for Super Bowl Sunday

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    NEWSLETTERS

    Chef Craig Strong, of Studio at Montage Laguna Beach, offers these recipes for your Super Bowl party. (Published Friday, Feb 3, 2012)

    Chef Craig Strong, of Studio at Montage Laguna Beach, offers these recipes for your Super Bowl party.

    BEEF PANZANILLA SALAD
    Ingredients
    Beef panzanilla salad
    8 oz beef tenderloin
    1 loaf French baguette
    4 tomatoes cut into ½ “ slices
    2 cucumbers sliced
    I onion julienned
    2 cloves garlic chopped
    10 leaves basil
    1 bunch chopped parsley
    1/2 cup extra virgin olive oil
    3 tbsp balsamic vinegar
    ½ cup parmesan shaved
    Salt
    Pepper

    Method
    Season beef tenderloin with salt and pepper. Grill to medium rare and refrigerate.
    Cut bread into 1” squares. Sauté in 3 tbsp olive oil until golden brown.
    In 1 tbsp, sauté onion and garlic until tender. Place in large bowl and toss with bread, tomatoes, cucumber, basil, parsley, balsamic vinegar and remaining olive oil. Slice beef thinly and add to salad with parmesan season with salt and pepper and give final toss.

    SALMON WELLINGTON
    Ingredients
    One side salmon cut lengthwise
    2 sheets puff pastry
    8 leaves swiss chard
    4 tbsp whole grain mustard
    Salt
    Pepper
    4 egg yolks
    2tbsp cream

    Method
    In pot of boiling water, blanch swiss chard leaves 10 sec. chill in ice water to stop cooking. Pat dry on paper towels.
    Mix egg yolks and cream.
    Roll puff pastry half thinner than is already.
    Season salmon with salt, pepper. Spread mustard onto one side. Roll in swiss chard leaves. Place in puff pastry and brush one end with egg mixture. Roll salmon in pastry and pinch ends. Brush top with egg mixture and refrigerate until needed.
    Bake at 375 12- 15 min or until golden brown

    CHICKEN CASSOULET
    Ingredients
    8 chicken thighs
    5 garlic sausages
    4 cups white beans (soak in water overnight)
    1 cup pearl onions
    2 cups baby carrots
    2 onions diced
    6 cloves garlic diced
    4 oz. can diced tomatoes
    4 cups chicken stock
    4 fresh bay leaves
    1 sprig thyme
    1 bunch parsley chopped
    3 cups bread crumbs
    6 tbsp butter
    Salt
    Pepper

    Method
    Remove bone from chicken thighs. Season with salt and pepper. In casserole dish add 3 tbsp butter and heat to medium high heat. Brown chicken. Remove from pan and set aside. Add sausages and sauté sausages until brown then remove from pan and set aside. Add pearl onions and carrots and sauté until brown. Remove and set aside. Add onions and garlic and cook until tender. Add tomatoes and simmer 10 min. Drain soaking water from white beans, herbs and add to pot. Cover with chicken stock and simmer 1 hour or until beans are tender. Slice sausages 1” thick and add to beans. Add chicken and cover. Place in oven 300 for one hour. Remove from heat and cool in ice bath. Melt 2 tbsp. butter and mix with bread crumbs and parsley. Cover cassoulet with bread crumb mixture and refrigerate until ready to reheat.
    Bake in oven 300 for 2 hours. Lower heat to 150 and keep warm until ready to serve

    CRAB HOT WINGS
    Ingredients
    ½ pound Crab meat
    3 tbsp cream cheese
    3 tbsp blue cheese
    1 tbsp hot sauce
    10 sheets philo dough
    ½ cup clarified butter

    Method
    Mix blue cheese and cream cheese.
    Brush one sheet philo dough with clarified butter and place another on top. Cut into strips 3” wide.
    Place 1 tsp of blue cheese mixture on dough and top with 1 tsp crab. Add hot sauce to taste.
    Fold into triangles. Brush with clarified butter.
    Bake in oven 350 for 8-10 min or until golden brown.

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