A Word From The Other Parsimonious Chef...: A Meal Fit For The Superbowl. Flatbread Meatlovers Pizza, All In Deep Dish Pizza, Wings Three Ways & BBQ Ribs With Sweet Kale Slaw...

Superbowl Sunday is huge for me. Last year I flew in from Dubai to New York so that I could partake in the festivities that were on the menu for last year's show in the Big Apple. The atmosphere was electric for the days leading up to the big game and the game itself was a treat. In fact, the only thing that was missing was great bar food and Superbowl snacks. I went to a small place in Soho and it kinda sucked but I was surrounded by great friends so the sacrifice was tolerable. This year however, I'm back to the spread and here to share some of my favorite, easy to make recipes that are sure to make your place the preferred party place from now on....

On the Menu Today: A Meal Fit For The Superbowl...

There's no such thing as a Superbowl party without pizza, so I added two types. Wings are also all the rage so of course I added three types for you to master. Ribs and Coleslaw are a welcomed surprise to the show and easy to pull off so I added those as well.

Dough Prep Time: 10 Minutes

Rising Time: 1 Hour

Cooking Time: 10-15 Minutes

Oven Temp: 450 Degrees

Pizza is a subject that I have tackled once before on this blog so it should come as no surprise that it is one of my favorite things to eat and of course to make. In my earlier entry I used store made dough, but in this application I will show you how to make a quick, but more importantly quality pizza dough recipe that takes about 10 minutes to combine and another hour to rise and have ready to cook with. Home remains where the hearth is. (You see what I did there!) Tee hee…

On the menu today: Thin Crust Flatbread Meatlover's Pizza

For the Dough:

2 Packets Active Dry Yeast (1/4 ounce each)
1 & 1/2 Cup Warm Water
2 Tbs Sugar
2 tsp Coarse Salt
4 Cups A.P. Flour (a bit more to work the dough and pizza crust)
1/4 Cup Olive Oil (a bit more for the bowl and dough)

Start off by adding the yeast to the warm water and allowing it to stand until it gets foamy, this will take about 7 minutes. Next, whisk in the oil, sugar and salt before finally adding the flour and mixing until the stick dough forms. Transfer bowls and add the dough into an oiled bowl and add a bit of olive oil to the top before covering and allowing to sit (in a warm place) and rise for an hour.

Pizza Crust:

Start out by cutting off the portion of dough you need for the amount of people you are serving. The recipe yields enough dough for 5-6 medium sized, thin crust pizzas. You will need a dough pin/roller to roll out the dough, being sure to flour your surface areas so that the dough doesn't stick or break. Once you have rolled it to the desired size be sure to use a fork and poke holes in the crust to avoid bubbles. Preheat the oven to 450 and place the dough on a pizza stone (much better for pizza) or a cooking sheet until it's slightly browned (it will lead to a crispier crust).

Ingredients:

Pepperoni (as much as you want)
Italian Sausage (8 oz)
Mozzarella (2 oz)
Peeled Parmesan Cheese (as needed)
Tomato Sauce (as needed)
Dried Oregano (as needed)

I finish by adding the sauce, Mozz, pepperoni, par cooked sausage and more Mozz sprinkled on top, about halfway through I'll add the peeled Parmesan cheese. (Peeled off the wheel with a vegetable peeler).

On the menu today: All In Deep Dish Pizza

Ingredients:

Prepared Dough (hand full)
Tomato Sauce
Diced Tomatoes
Garlic Powder (2 Tbs)
Pepperoni
Italian Sausage
Sliced Red Onions
Sliced Green & Red Peppers
Sliced Mushrooms
Mozzarella Cheese
Provolone Cheese

"All In" Deep Dish Pizza

For deep dish pizza everything is the same, at least in principle. In fact the only thing that changes is the method of preparation and the amount of slices that you will be able to consume.

Start off by adding olive oil to a cast iron skillet, placing a bun sized ball of dough in the middle and working it into a crust with your fingers.

Add the provolone cheese and cooked sausage to the crust to par cook in in an oven preheated to 450 degrees until slightly browned as seen above.

Add the tomato sauce 1st, then the mozzarella and the other ingredients as you see fit.

Finally cook until the cheese is melted and the pizza is golden brown.

On the menu today: Party Wings with Sauce

Buffalo Sauce:

Franks Hot Sauce (1 Cup)
Butter (1/4 cup)

Place in an pot and cook to combine. Once done toss the wings in the sauce to coat.

Mumbo Sauce

Hoisin Sauce (1 Tbs)
Sweet Chili (1/4 cup)
Plum Sauce (2 Tbs)

Place in an pot and cook to combine. Once done toss the wings in the sauce to coat.

Buffalo, Mumbo & Naked Wings

For the wings simply season with salt, pepper and season salt and deep fry until they reach an internal temperature of at least 165 degrees. In the above picture I cut the drumsticks off of the wings and left
the other pieces attached before tossing in the sauce.

On the menu today: BBQ Ribs With Sweet Kale Slaw


Oven Baked Ribs & Sweet Kale Slaw

For the ribs I purchased some preseason-ed baby back ribs from Costco and simply dressed them up with my own BBQ sauce. As far as the Kale Salad goes. I bought a bag of ready cut kale and added shredded carrots and made a dressing to go just fine with it.

Ingredients:

Baby Back Ribs (Pre-seasoned enough to feed 1/2 of the guests)
BBQ Sauce (Whichever you prefer. I made my own.)
Aluminum Foil

Take the ribs, wrap them in the foil and place them in an oven preheated to 400 degrees on a cooking sheet (to catch the grease) allowing to cook for 45 minutes before flipping and cooking for another 20-30 minutes. Take out and unwrap (be careful of the steam). Reserve the juice to add to the BBQ sauce before coating the ribs and pacing them back in the oven to broil on HI for 3-5 minutes or until caramelized to your preference.

Fall Off The Bone...

For the Kale slaw, I used the pre-washed mixture from Costco, which has broccoli stem, cabbage, kale & sliced brussel sprouts and added shredded carrots along with the dressing that I made up.

Ingredients:

Kale mixture (1 bag)
Carrots (3 each shredded)
Parsley (handful)
Mayonnaise (1 cup)
White Vinegar (2 Tbs)
Yellow Mustard (1 Tbs)
Soy Sauce (1 tsp)
Poppy Seed (1 tsp)
Sugar (2 Tbs)
Salt & Pepper (TT)
Lemon Juice (1 tsp)

Add the kale salad and carrots to an over-sized bowl and mix thoroughly. In a separate bowl mix the other ingredients to make the dressing and pour over the kale, again mixing thoroughly. Add salt and pepper to season to your liking.