Two top NYC chefs with a rooting interest in the big game offer their takes on a Super Bowl supper of tasty treats out of Baltimore and San FranciscoBy SARA PEPITONE
The chef s game-day philosophy? Super Bowl menus should be simple, quick and sophisticated. It doesn t take many ingredients to make something taste good, says Andino. First Quarter Maryland Chicken Fingers Andino s take on the classic Chicken a la Maryland, is kicked up a notch with Old Bay seasoning, chili and buttermilk. A version of the all-age, fan-friendly Maryland dish was on the Titanic s final first-class lunch menu. Hopefully, that s no jinx. N.Y.Post: Anne Wermiel Chef Jordan Andino is sure even crabby fans will be ravin about his Baltimore-inspired dishes, which he says don t need many ingredients. Rahav Iggy Segev / Photopass.com California-raised chef Carlos Harrington left his heart in San Francisco, but brought his kitchen skills with him to New York. Make it! Marinate 3 pounds of chicken tenders in 1 quart buttermilk for 15 minutes. Combine a ½ tablespoon each of garlic, onion and chili powder, 1 teaspoon Old Bay seasoning, salt and pepper and 2 cups flour. Coat tenders with flour mixture. Fry in vegetable oil till golden.
Rest for 5 minutes, submerge in buttermilk again, then flour. Fry again until dark golden brown. Discard excess oil, but in same pan make a gravy with ½ pound of butter and 1 quart heavy cream, over medium-high heat. Serve chicken with pan gravy. Second Quarter Maryland Crab Pretzel These crabby pretzels, a dressed-up street-vendor treat, also celebrate Baltimore s favorite shellfish. Finger foods make a party more festive and are ideal when multiple people are together, says Andino. Make it! Coat six soft pretzels (available in freezer section) with vegetable oil and course salt, then bake until 90 percent cooked (just estimate). Top with lump crabmeat (about a pound total) and shredded jack cheese (start with 2 cups shredded). Put pretzels in oven until crab crisps up and cheese is fully melted, about 3 to 5 minutes at 350 degrees. Third Quarter Ravens Old Bay Crabs Crabs are a Baltimore classic and are fun for a crowd.
Everyone can get messy together,says Andino, who recommends lining tables with newspaper before serving. Crab mallets) are useful but you should be able to get most of the meat out with your bare hands. Make it! In a large pot, boil chopped onions and carrots, quartered lemons, a bunch of parsley, 2 bay leaves, 1 tablespoon black peppercorns, 5 tablespoons salt and 8 tablespoons Old Bay seasoning. Drop in 20 large blue crabs. While they re boiling about 10 minutes melt 1 pound butter in a small pot with 10 garlic cloves, 2 tablespoons minced garlic, and 2 more tablespoons Old Bay. Remove crabs and serve on papers for easy cleanup. Dip crab meat in melted butter.