Tired of fumbling around with the same old football party snacks? It takes a lot of energy to cheer on your favorite team. That's why Chef Jody Adams carefully quarterbacks her game menu.
Recipe's from today's Smart Woman Report...
Ingredient list for "Roasted Red Saffron Peppers with Mint and Chilies": 2 sweet red peppers, 2 tablespoons extra virgin olive oil, 1/2 medium onion cut into slices 1/4 inch thick, 1 garlic clove chopped, 1/8 teaspoon hot red pepper flakes, 1/8 teaspoon saffron, 1/4 teaspoon Spanish paprika, 1 tablespoon chopped fresh mint, 1 tablespoon sherry vinegar, Kosher salt and freshly ground black pepper.
Directions: Roast and peel the peppers. Cut each pepper in half lengthwise and remove the seeds, stem and any membrane. Slice the peppers into strips 1-inch wide. Heat the oil in a large sauté pan over medium heat. Add the onion and cook until tender, about 10 minutes. Add the garlic, hot red pepper flakes, paprika and saffron and cook until the garlic releases its perfume, another couple of minutes. Add the peppers and sherry vinegar. Season with salt and pepper, turn the heat to low, and cook another three minutes. Stir in the mint and serve.
Ingredient list for "Slow Roasted Smoky Pork Loin with Herbs and Sausage": 3 cups wood chips, 1/2 cup chopped sage, 1/2 cup chopped rosemary, 1 cup finely grated lemon zest, 1/2 cup extra virgin olive oil, 9 pound pork loin bone in, Kosher salt and freshly ground black pepper, 1 cup sliced garlic, 10 whole fresh bay leaves, 2 1/2 pounds sweet Italian sausage.
Soak wood chips in 1 cup of water for half an hour. Combine the sage, rosemary, lemon zest and oil in a bowl. Using a sharp boning knife, working from the top of the ribs and taking care not to pierce through the surface of the meat, make a pocket by cutting close to the rib bones, to separate meat from the bone to within 2 inches of where the ribs are attached at the sides, and at the bottom of the opening.
Season inside the pocket liberally with salt and pepper and smear 1/3 of the herb mixture evenly over the inside of the pocket. Add the garlic to the remaining herb mixture. Season the outside of the loin liberally all over with salt and pepper. Smear the remaining herb mixture over the top meaty surface of the pork loin. Lay the loin bone side down on the counter. Using butcher's twine, make a loop around the meat between each rib, insert a bay leaf against the meat and under each piece of twine, pull the twine tightly and make a firm knot. This will secure the meat back against the rib bones.
Put the pork into a roasting pan, bone side down. Preheat the oven to 500°F. Put the pork into the oven on the middle rack. Reduce the oven temperature to 275°F. Drain the wood chips and transfer to a small old beat-up frying pan. Put the pan over a high flame and heat until the chips start to smoke. Transfer to the bottom of the oven immediately. Roast the meat for 2 hours.
Remove the pan from the oven, add the sausages to the pan and turn the sausage in the pan juices. Return the pan to the oven and roast an additional 45 minutes or until the internal temperature of the pork at the fattest point, registers at 130°F. When taking the temperature, be sure the thermometer does not hit the bone. Allow to rest for 20 minutes. Remove the ties and cut the meat off the bones at the edges. Slice into 1/4 inch slices. Slice the sausages as well. Serve.