Civil War Tailgating Recipes
Moroccan Olive Tapenade
1 C pitted Klamath olives
1 t cumin
1 t paprika
1 t coriander
2 cloves garlic
2 T walnuts
1 T parsley
1 T cilantro
4 T olive oil
Black and cayenne pepper to taste
Put all ingredients in food processor. Pulse until well blended and finely chopped.
Serve with sliced grilled baguette or pita.
Paella with Seafood, Chicken, and Chorizo
Ingredients:
2 lbs chicken thighs
2 lbs chicken legs
2 T sweet paprika
¼ c extra virgin olive oil
3 Spanish chorizo sausages, sliced
4 cloves garlic, crushed
2 onions, diced
1 16-0z can whole tomatoes, drained and hand-crushed
3 c Arborio rice
1 t saffron threads
6 c chicken stock
1 lb shrimp, deveined, peeled, tails on
1 lb mussels cleaned
1 lb clams, rinsed
1 c peas
Fresh Italian parsley for garnish
Kosher salt and freshly ground pepper
Lemon wedges
Directions:
Rinse chicken pieces, pat dry. Mix paprika, salt and pepper in a small bowl. Rub the mixture.
Heat olive oil in paella pan or shallow, wide skillet over medium-high heat. Place chicken skin-side down in pan, brown on all sides. Add chorizo, cook until browned. Remove meats from pan, place on plate lined with paper towels.
Lower heat to medium. Sautee garlic, onion, tomatoes until slightly caramelized. Season with salt and pepper. Fold in rice, stirring to coat the grains.
Crush saffron in mortar with pestle and dissolve with a teaspoon of scalding hot water. Stir into the rice. Add chicken stock. Simmer 10 minutes. Do not cover or constantly stir.
Fold in seafood, chicken, and chorizo until just tucked in. Let simmer without stirring until rice is al dente (about 15 min). Scatter peas on top, cooking 5 more minutes, until the paella looks fluffy and moist. Ideally, paella has a crusty bottom, called socarrat. Turn off heat and allow to rest for 5 minutes before serving. Garnish with parsley and lemon wedges.
Brownies with Cream Cheese Frosting
1 lb unsalted butter
1 ½ lbs semisweet chocolate chips
8 oz unsweetened chocolate
3 oz espresso or strong coffee
2 T vanilla
2 ½ c sugar
1 c flour
Preheat oven to 350 F. Grease and flour 13”x18” pan.
Melt butter, chocolate chips, and unsweetened chocolate in double boiler.
In a large bowl mix eggs, sugar, coffee, and vanilla. Fold in warm chocolate mixture and allow to cool to room temp. In separate bowl stir together dry ingredients. Combine with chocolate mixture. Pour this batter into greased pan. Bake for 30 minutes, until knife inserted in center comes out clean.
Frosting:
8 oz cream cheese, room temp
¼ c heavy cream
1 t vanilla
1 ½ c powdered sugar
In mixing bowl beat all ingredients together until fluffy. Spread on cooled brownies.
