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La Belle Cuisine
Bowl bash (2002)
Eat like a celeb even if you don't have a ticket
By Dale Curry Food Editor (31 January 2002)
© The Times-Picayune.
Used with permission.
got $400 Super Bowl tickets and now they want
and crawfish étouffée.
'They just want the Louisiana food because it's not something they get all
time,' chef Matthew Auck said of the 75,000 people, many of them
will feed this weekend.
Auck, executive chef of the Louisiana Superdome and New Orleans Arena, will
serve plated dinners to VIPs including NFL commissioners, handle backstage
catering for performing stars, and stock carving and buffet stations
the arena on Friday night. On Sunday, he'll cater private parties
and box suites throughout the Dome, plus prepare gumbo
for concession stands.
'One group is adamant about
bread pudding,' he said. Others want
raw oysters and Natchitoches meat pies. Even if you're not attached
to a private party, concessions will feed you a lot more than hot dogs. What
chef Auck, an employee of Volume Services America, and the concessions'
cooks are not
providing, subcontractors such as
Mr. B's Bistro, Luther's BBQ
are filling in.
Most Super Bowl fans, however, won't be in the expensive seats on Sunday.
will be comfortably ensconced in easy chairs at home (many prefer it
at someone else's home, watching the game on the tube. Just so
left out, we compiled some recipes that the VIPs will be
* * * * *
cooking going on everywhere. Whether it's tailgating, celebrity
or plain old partying at home, everybody's working on menus.
Chefs from throughout the country will congregate here for the Taste of the
NFL, a $400 per person annual party that benefits hunger organizations. Led
by Susan Spicer of
Bayona...restaurant, the chefs will
cook for thousands of
people Saturday at 8 p.m. at the Ernest N. Morial
Spicer is host chef and will prepare Mosca's-style oysters at the
plus entertain the 30 or so chefs at a brunch before the game
is one of the original Taste of the NFL chefs, who pair up
each year with
former NFL players to cook and serve at the fundraiser. New
says, is the most popular city.
'I would say it's the top city on their list,' she said, after preparing a
restaurants for the chefs to check out while they are here. 'New
the best place to have Super Bowl with the Dome downtown.' In
other locations,' she said, 'the logistics of getting to the
game often super-
Meanwhile, premier New Orleans chef Emeril Lagasse is throwing a party
Emeril's before he and his guests go over to the Dome to watch the game.
been going for the last six years to various Super Bowl events and
been doing some tailgating,' Lagasse said. He calls his private
party 'in-house tailgating and the invitees are mostly friends and
He likes to feed crowds in casual settings and is
airing his personal tips for
tailgating on his TV show, which will run
several times Saturday.
In traveling to Super Bowls, Lagasse said, he sees a real connection between
food, people and the game. Last year in Tampa, 'we mostly kept it simple --
of different cheeses and fruit, a lot of dips and salads. We set up a
and put multiple styles of
po-boys out with a knife for people to
At the game Sunday, Superdome box suite ticket holders will have their
two menus while corporate hospitality rooms each have four menus.
the box suite menus are
Cajun green onion
sausage po-boys and maquechoux
pasta salad. The upgraded
menu also includes
tail strips, blackened chicken, chilled beef
In the hospitality rooms, sports fans will
dine on similar fare with the added
crawfish étouffée, pork and
beef from carving stations, fresh Gulf
gumbo ya ya,
chocolate truffles and assorted
* * * * * *
Chef Auck's recipe for chicken and sausage jambalaya:
Superdome Chicken and Sausage Jambalaya
Serves 6 to 8
1 2 1/2-pound chicken
1 tablespoon olive oil
2 cups chopped onion
1 cup chopped bell pepper
1/2 cup chopped celery
1 tablespoon minced garlic
1 tablespoon parsley flakes
1 tablespoon dried sweet basil leaves
1 tablespoon Cajun seasoning
1 cup crushed tomato, canned, or
2 cups chopped fresh tomatoes
2 tablespoons tomato paste
3 tablespoons dry roux*
3 cups chicken stock
1/2 pound smoked sausage, sliced into rounds
1 1/2 cups long-grain white rice
1/4 cup chopped green onion
Place whole chicken into an ample pot and cover with water to
four inches over top of chicken. Bring to a boil and cook until chicken
begins to fall
apart, about 45 minutes. Skim any scum that rises to the
done, remove chicken and set on a plate to cool. Strain and
reserve chicken stock. Allow stock to stand for at least 30 minutes
undisturbed so that fat
will rise to the top. Skim fat from the stock and
discard. When chicken has cooled enough to handle, pick all meat from the
bones and discard skin and bones. Remove as much fat as you can from
chicken meat. Reserve meat.
In a four-quart pot, heat oil on high and add onion, bell
garlic, parsley, basil and Cajun seasoning. Stir well. When
begins to wilt, add crushed tomato and tomato paste.
Mix dry roux with three cups reserved stock until completely
Add mixture to pot and stir until blended. Bring to a boil and
to medium low. Simmer for 10 minutes. Add sausage and stir well.
Simmer for another 10 minutes. Return to high heat and bring to a rapid
and stir well. Reduce heat to lowest setting, add picked
chicken and stir.
Cover and simmer until rice is done (no longer crunchy).
Stir and cover
again. Remove from heat and let stand for five minutes.
green onion and stir gently.
roux is a non-fat roux commonly used in Cajun and Creole cooking.
it, heat a well-seasoned black iron frying pan. Add as much flour
and constantly stir until the flour browns to the color of peanut
(Sift if not fine.) Store roux in a tightly sealed jar.
Lagasse's tailgating ideas include lots of scrumptious
Here is one
that goes with crispy tortilla chips."
Emeril's Hot Corn Dip
Makes 6 cups
dip, 12 to 18 servings
2 tablespoons unsalted butter
3 1/2 cups corn kernels (from 4 ears
fresh white or yellow corn)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup finely chopped yellow onions
1/2 cup finely chopped red bell peppers
1/4 cup chopped green onions (green and white parts)
1 jalapeno pepper, seeded and minced
2 teaspoons minced garlic
1 cup mayonnaise
4 ounces Monterey Jack cheese, shredded
4 ounces sharp cheddar cheese, shredded
1/4 teaspoon cayenne
Tortilla chips, for dipping
Preheat oven to 350 degrees [F].
Melt one tablespoon of the butter in a large heavy skillet over medium-high
heat. Add the corn, salt and pepper. Cook, stirring occasionally, until the
kernels turn deep golden brown, about five minutes. Transfer to a bowl.
the remaining tablespoon of butter in the skillet. Add the onions and
peppers and cook, stirring often, until the onions are wilted, about two
minutes. Add the green onions, jalapeno and garlic and cook, stirring, for
two minutes or until the vegetables are softened. Transfer to the bowl with
the corn. Add the mayonnaise, one-half of the Monterey Jack cheese and
of the cheddar cheese, and the cayenne and mix well. Pour into an
square baking dish and sprinkle the remaining cheese on top. Bake
bubbly and golden brown, 10 to 12 minutes. Serve hot with the chips.
Roast Pork and French Fry Po-boy
6-foot sandwich, serving 12 people
Orleans-born French fry po-boy is combined here with slow-
smoked pulled pork
in this Emeril Lagasse original. Great for a large
tailgating party. The
pork smokes six to eight hours and can be done a
day in advance and
3 4- to 5-pound pork butts
Emeril's Original Essence
Homemade barbecue sauce, recipe below
8 cups vegetable oil, for frying 10 large Idaho
cut into thin French fries
1 6-foot-long loaf of French bread *
1 1/2 cups mayonnaise
1 1/2 cups Creole mustard
Place the pork butts in one or two large baking dishes and
with Essence. Cover with plastic and refrigerate at least four
hours or overnight.
Preheat an oven or smoker to 225 degrees [F].
Bring the pork to room temperature and place in a large roasting pan,
side up. Smoke, or slow cook in the oven until tender and falling apart,
the internal temperature reaches 160 degrees. The cooking should take
8 hours.) Remove from the oven and let rest for 20 to 30 minutes.
knife and fork, or two forks, pull apart the meat into small slices
chunks. Toss with the barbecue sauce to taste.
In a deep fryer, or large pot over medium-high heat, heat the oil to 360
degrees [F]. Add the potatoes in batches and cook until golden brown,
five minutes, stirring to brown evenly. Remove with a slotted
drain on paper towels. Season with Essence and salt.
Slice the bread in half lengthwise. Spread the mayonnaise on one half,
the mustard on the other. Lay the pork along the bottom half of the
and top with the French fries. Top with the remaining bread half,
*Substitute three standard po-boy loaves.
Homemade barbecue sauce
Makes 5 cups
4 cups ketchup
1 cup finely chopped yellow onions
1/2 cup Steen's 100% Pure Cane Syrup
1/2 cup dry red wine
2 tablespoons fresh lemon juice
2 tablespoons Creole or other
spicy whole-grain mustard
2 tablespoons dark brown sugar
1 tablespoon minced garlic
1 tablespoon minced jalapeno peppers
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 teaspoon salt
1/2 teaspoon cayenne
Combine all the ingredients in a large mixing bowl. Stir to
Use immediately, or store in an airtight container in the
for up to
of the NFL chefs will cook up everything from homemade potato
barbecue pork pot stickers. Jack McDavid of Jack's Firehouse
and one of the Taste's participants offers this recipe
that is perfect for a
party where a grill is being used."
Grilled Portobello Pizza with Goat Cheese
and Green Sauce
1/4 cup fresh spinach, packed
1/4 cup fresh basil, packed
1 teaspoon tarragon leaves
1 teaspoon balsamic vinegar
1 teaspoon capers
2 garlic cloves, roasted
2 tablespoons extra-virgin olive oil
Puree all ingredients to form a sauce.
4 portobello mushrooms
2 tablespoons olive oil
Salt and pepper to taste
8 ounces goat cheese, sliced thin
Rub mushrooms with oil. Season with salt and pepper. Place
a grill, rib side down and cook for five minutes. Turn
place green sauce over mushrooms. Add sliced goat cheese.
Touch with a
more sauce. Close top of grill and smoke for five
Susan Spicer's Baked Oysters Italian Style
Serves 4 to 6
1 pint oysters (about 24)
1 tablespoon butter
1 1/2 cup bread crumbs
3 tablespoons chopped Italian parsley
1/4 cup (2 ounces) good-quality olive oil
1 tablespoon chopped garlic
2 tablespoons chopped mixed herbs, such as
rosemary, thyme and sage
1/4 cup grated grana padano or reggiano cheese
Salt and pepper to taste
Preheat oven to 400 degrees [F]. Pour oysters into a bowl and
bits of shell. Butter the bottom of an 8- or 9-inch pie pan and
in pan. Mix the bread crumbs with all remaining ingredients
evenly over the oysters, patting a little. Place pan in the
hot oven and bake
for about six to eight minutes or until crumbs are brown
Remove from oven
and serve immediately. Serve with croutons or
French bread rounds.
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