JIM TARANTINO'S SUPERBOWL PARTY MENU Recipes and Shopping List

For the Big Game…

JIM TARANTINO’S
SUPERBOWL PARTY MENU!
Recipes & Shopping List

Recipes Excerpted from
“Marinades, Rubs, Brines, Cures & Glazes”
By Jim Tarantino
http://www.amazon.com

Wild Cajun Nuts
Makes 4 cups

4 cups pecan halves (or an additional mix of almonds, brazil nuts, macadamias, cashews)
1/4 cup butter, melted
2 to 3 tablespoons Cajun Rub (or your favorite rub or spice blend)

Preheat oven to 325:F. In a mixing bowl, combine the nuts. butter, and rub. Toss the nuts until they are evenly coated. Spread the nuts on a cookie sheet and bake roast for 20 - 30 minutes, stirring once or twice. Remove from the oven and allow them to cool.

Cajun Rub
Makes about 1 cup

This Cajun rub uses peppers in three different ways. The three different peppers-black, white, and cayenne-hit you in three different places in your mouth. Each one caramelizes differently when seared over high heat.

2 tablespoons whole black peppercorns
2 tablespoons whole white peppercorns
1 to 2 tablespoons cayenne
3 tablespoons hot paprika
1 tablespoon brown sugar
1 tablespoon coarse-grain salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried oregano
1 teaspoon dried sage
1 teaspoon dried thyme

Combine the peppercorns, cayenne (start with 1 tablespoon; if you like it hotter, add the second), paprika, brown sugar, salt, garlic powder, onion powder, oregano, sage, and thyme in a blender or a spice grinder and grind to a coarse powder (not fine).

Bourbon Street Chicken Wings
6 to 12 as an appetizer

For the Wings:
24 chicken wings
1/2 cup Cajun Rub or your favorite rub or spice blend (optional)
Salt and cracked peppercorns to taste
1 cup Maple Bourbon Glaze

Massage the rub onto the wings and place the wings in a non-reactive container or a 1-gallon re-sealable plastic bag and refrigerate for two hours.
Preheat the oven the oven to 375oF. Line a shallow baking pan with foil. Coat a wire rack with non-stick cooking spray and place the rack in the baking pan. Remove the wings from the container and arrange them on the rack (smooth surface down) and roast for 30 minutes. Drain the accumulated liquid from the pan. Baste with the glaze, turn them over, and baste again. Roast until the wings turn a mahogany color and the meat is tender, about 30 minutes. Cut the wings in half through the joint. Serve hot or at room temperature. The wings can be made up to 1 day in advance, reheated, and served.

Maple-Bourbon Glaze
Makes 1 cup (This recipe can be doubled)

1/2 cup maple syrup
1/2 cup bourbon or sour mash whiskey
1/2 cup cider vinegar
Grated zest and juice of 2 juice oranges (about 1/2 cup)
1 tablespoon dark brown sugar
1/4 cup brown or full-flavored yellow mustard
1/4 teaspoon cayenne
1/4 cup soy or tamari sauce

In a heavy nonreactive saucepan, add the maple syrup, bourbon, vinegar, orange zest and juice, brown sugar, mustard, cayenne, and soy sauce. Bring to a simmer and simmer for about 30 minutes, until reduced to 1 cup. Cool the glaze, store in a clean, airtight container, and refrigerate until ready to use. The glaze can be made ahead and will keep in the refrigerator for 3 weeks. To use the glaze after refrigerating, warm it over medium heat, stirring occasionally.

Oven Baked Pulled Pork Spring Rolls
Makes 10 spring rolls

4 Chinese dried black mushrooms or dried shitake mushrooms
8 ounces Pulled Pork Barbecue
2 tablespoons Cajun Rub
1/2 cup finely shredded Napa cabbage
1 cup mung bean sprouts
1 jalapeño chile, finely chopped
1/2 cup shredded carrots
1 green onion, white and green parts, finely shredded
1 (8-ounce) can bamboo shoots, drained and julienned
2 tablespoons cider vinegar
11/2 teaspoons thin soy sauce
1/4 teaspoon ground white pepper
1 (4-ounce) package spring roll wrappers
1 tablespoon all-purpose flour

In a medium bowl, soak the mushrooms in 1/4 cup cold water for 30 minutes, or until softened. Drain and squeeze dry. Cut off and discard the stems and thinly slice the caps.
Heat 1 tablespoon of the vegetable oil in a large skillet over high heat until hot but not smoking. Add the pulled pork, rub, cabbage, bean sprouts, jalapeño, carrots, green onion, bamboo shoots, and sliced mushrooms, and stir-fry for 2 to 3 minutes, until the cabbage and carrots are just limp. Add the cider vinegar, soy sauce, and pepper; remove from the heat and cool to room temperature.
When the mixture has cooled, place the spring roll wrappers on a work surface and loosely cover with a dampened cloth. In a small bowl, combine the flour and 4 teaspoons cold water. Place 1 wrapper on the work surface with a corner facing you. Spread about 1/4 cup of the mixture near the bottom. Fold the flap over the mixture. Roll the wrapper up once, then fold in the sides. Continue rolling the wrapper up tightly, then, before you reach the end, lightly paint the far corner with the flour-water mixture. Continue rolling to seal the roll into a tight cylinder. Set aside, seam side down, and cover with a dampened cloth. Repeat with the remaining wrappers.

Preheat oven to 425°F. Arrange spring rolls in a single layer on a medium baking sheet.

Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes. Serve immediately with any of your favorite regional barbecue sauces.

Basic Southern Barbecue Rub
Makes 1 cup

I used to think that a lot of Southern barbecue was pure smoking sorcery with incantations, ointments, and gris-gris powder. But I was surprised by how much mileage you can get from a series of very basic ingredients. This spicy rub will enable you to create ribs that would make a pit boss proud. Rub it into a side of ribs and marinate overnight (12 hours). Then slow smoke the ribs over indirect heat in a kettle grill, adding a couple of
handfuls of presoaked hickory chips. Serve with your favorite barbecue sauce and a side of coleslaw.

1/4 cup firmly packed dark brown sugar
2 tablespoons coarse-grain salt
1/4 cup whole black peppercorns
1/4 cup hot paprika
1 tablespoon dry mustard
1 tablespoon onion powder
2 tablespoons garlic powder
1 to 2 teaspoons cayenne pepper (to taste)

Combine the sugar, salt, peppercorns, paprika, mustard, onion powder, garlic powder, and cayenne in a spice mill or a blender and grind to a coarse powder. Stored in a clean, airtight container, this will keep in the freezer for 3 to 4 months.