NFL Kickoff Segment
Saturday, September 12, 2015
Buffalo Cauliflower
Yield: Makes 2 to 4 side dish servings
Ingredients
1 head cauliflower, leaves removed
2 tablespoons plus 1 teaspoon canola oil
Kosher salt and freshly ground black pepper
½ cup hot sauce, such as Frank’s Red Hot sauce
½ cup Sriracha (Asian chile sauce)
½ cup (1 stick) unsalted butter, cut into small pieces
1 tablespoon crumbled blue cheese or more to taste
Preparation
1. Arrange a rack in the middle of the oven and preheat to 375°F.
2. Cut the stalk end off the cauliflower so that the head sits flat and place it on a large baking sheet. Rub 2 tablespoons of the canola oil all over the cauliflower, season to taste with salt and pepper, and roast until the outside starts to brown, about 30 minutes.
3. Transfer the cauliflower to a cutting board and let cool. Once the cauliflower is cool enough to handle, cut or break it into small florets. DO AHEAD: The cauliflower can be roasted, cooled, and cut into florets several hours in advance. Cover the florets and keep them in the refrigerator until ready to use. You may need to sauté them slightly longer if refrigerated.
4. In a medium saucepan over moderate heat, bring the hot sauce and Sriracha to a boil. Reduce the heat to a simmer then slowly whisk in the butter until fully incorporated, about 5 minutes. Remove from the heat and let cool. DO AHEAD: The Buffalo sauce can be prepared, cooled, and kept in an airtight container in the refrigerator, up to 3 days.
5. In a large, deep sauté pan over moderate heat, warm the remaining 1 teaspoon canola oil. Add the cauliflower florets, season to taste with salt and pepper, and sauté until heated through, about 5 minutes.
6. Add enough Buffalo sauce to coat the cauliflower and continue sautéing until both the cauliflower and the sauce are hot, about 5 minutes. Transfer the cauliflower to a platter and garnish with the crumbled blue cheese.
Italian Tomato Hoagie
Ingredients
Servings: 4
Vinaigrette
3 tablespoons olive oil
3 tablespoons vegetable oil
2 tablespoons red wine vinegar
2 tablespoons white wine vinegar
1 teaspoon ground fennel seeds
½ teaspoon English mustard powder
¼ teaspoon dried basil
¼ teaspoon dried oregano
Kosher salt and freshly ground black pepper
Whipped Ricotta and Assembly
¾ cup fresh ricotta
2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1 cup shredded romaine or iceberg lettuce (we used spring mix)
1 cup fresh basil leaves
2 tablespoons fresh oregano leaves
3–4 large heirloom or beefsteak tomatoes, thinly sliced
4 soft rolls, split, lightly toasted
Bread-and-butter pickles and thinly sliced red onion, for serving (optional)
Preparation
Vinaigrette
1. Combine olive oil, vegetable oil, red wine vinegar, white wine vinegar, fennel seeds, mustard powder, basil, and oregano in a small resealable jar.
2. Seal tightly and shake to combine; season with salt and pepper.
Do Ahead: Vinaigrette can be made 1 week ahead. Cover and chill.
Whipped Ricotta and Assembly
1. Vigorously whisk ricotta and oil in a small bowl until smooth and whipped; season generously with salt and pepper.
2. Combine lettuce, basil, oregano, and 2 Tbsp. vinaigrette in a medium bowl. Toss to combine; season with salt and pepper.
3. Place tomatoes on a large plate or platter; season with salt and pepper.
4. Spread ricotta mixture on bottom halves of rolls and top with dressed greens, tomatoes, pickles, and onion.
5. Drizzle each sandwich with 1 Tbsp. vinaigrette and close.
Fresh Sauerkraut
Ingredients
1 tablespoon olive oil
1 small red onion, sliced thin
2 (10 ounce) packages of shredded red cabbage or 1 medium red cabbage, shredded
1 ¼ cups cider vinegar
½ cup apple cider
½ cup water, to taste (use less water if you like it more tangy)
1 tablespoon kosher salt
1 teaspoon caraway seed (optional, we used fennel seed)
Directions
1. Heat oil in pan over medium-high heat and cook onion, stirring constantly, until it begins to soften and turn translucent.
2. Add cabbage, cider, vinegar, water, salt and caraway seeds and bring to a boil.
3. Cover, reduce heat, and simmer for approximately 30 to 45 minutes, until the cabbage is tender. Add a little water if it gets too dry.
4. This can be kept in the fridge for 2 weeks.
The “Sour Goodell”
A tribute to the commisnah
Ingredients
Prepared recipe for fresh sauerkraut
Smoked Pork Butt (we purchased ours from Goody Coles, Brentwood, NH)
Diced Sour Pickles
Sour Dough Bread or rolls
Stink cheese (optional)
Preparation
This sandwich can be served hot or cold (room temperature)
1. Place 4 -6 ounces of butt on the bread
2. Top with diced sour pickles and sauerkraut (and cheese if using)
3. Top with second slice of bread
4. Enjoy while watching Tom throw multiple touchdowns
