Sunday Dinner, Super Bowl Edition

By Frank Melodia,REDBOOK


Bring out platters of wings, beer-braised barbecue, and killer cupcakes - then move out of the way before you get tackled! These Super Bowl recipes will wow even the toughest of crowds.


Related: 10 Ways to Beat Bloat

Beer-Braised BBQ Brisket Grinders

Prep time: 20 minutes

Cooking time: 5 hours

Makes 12 servings.

2 Tbsp each instant espresso coffee powder and packed brown sugar

1 Tbsp smoked sweet paprika

1 tsp each ground cumin, ground ancho chile, and kosher salt

2 Tbsp canola oil or bacon drippings

1 (5-lb) beef brisket, trimmed, leaving a ¼-inch layer of fat

2 large white onions, halved, sliced

6 whole garlic cloves, peeled

1 (12-oz) bottle dark Mexican beer

1 (14½-oz) can fire-roasted diced tomatoes, undrained

1 cup chipotle barbecue sauce (or your favorite barbecue sauce)

12 Kaiser, brioche, or Portuguese rolls, split

Tangy coleslaw (recipe follows)

1. Heat oven to 300°F. Mix espresso powder, sugar, paprika, cumin, ancho chile, and salt in a small cup. Set aside spice rub.

2. Heat oil or bacon fat in a large, heavy Dutch oven over medium-high heat until shimmering. Add brisket and brown well on all sides, about 6 minutes. Remove brisket to a baking sheet to cool slightly.

3. Discard all but 2 Tbsp of the drippings from pot. Add onions and garlic and sauté 4 minutes or until softened. Stir in beer, diced tomatoes (with juices), and barbecue sauce. Turn off heat.

4. Meanwhile, rub brisket all over with spice rub. Place brisket, fat side up, into sauce mixture in pot and bring to a boil. Cover pot and place it in the oven. Braise for 4½ hours or until brisket is fork-tender. Let cool completely in sauce. Skim off and discard fat from the surface of the sauce. Remove brisket and puree sauce in pot using a handheld blender (or puree in a blender). Return brisket to sauce in pot and cover. (You can make this up to 2 days ahead and keep it in the fridge.)

5. To serve, heat brisket in sauce over low heat for 30 minutes, or until fork-tender. Transfer brisket to a cutting board; trim fat from it, then shred brisket with 2 forks into bite-size pieces. Return shredded beef to sauce in pot and toss until coated. Serve on rolls topped with coleslaw.

Related: Eat to Beat Your Health Problems

Tangy Coleslaw

Prep time: 20 minutes
Makes 4 cups.

1 medium-size green cabbage (1½ lb), cored, finely shredded (8 cups)

1½ cups finely shredded carrots

½ cup chopped fresh cilantro

1/3 cup finely diced red onion

1/3 cup each cider vinegar and granulated sugar

½ cup mayonnaise

1 Tbsp ketchup

1 tsp yellow mustard

1½ tsp kosher salt

¾ tsp crushed red pepper flakes

1. Toss cabbage, carrots, cilantro, and onion in a large serving bowl until combined.

2. In a small bowl, whisk together vinegar and sugar until sugar dissolves. Whisk in mayonnaise and remaining ingredients. Pour over cabbage mixture and toss well. (You can make this up to 2 days ahead. Cover and refrigerate; before serving, bring coleslaw to room temperature.)

Related: Eat to Shrink Your Belly

Red Velvet S'more Cupcakes

Prep time: 15 minutes

Cooking time: 20 minutes
Makes 12 servings.

Cupcakes

1¼ cups all-purpose flour

¾ cup superfine sugar

1 Tbsp unsweetened cocoa powder

½ tsp each baking soda and salt

¾ cup buttermilk

½ cup canola oil

1 large egg plus 1 large egg yolk

1½ Tbsp liquid red food coloring

1 tsp each distilled white vinegar and vanilla extract

¾ cup bittersweet chocolate chips

Meringue frosting

4 large egg whites, at room temperature

¼ tsp cream of tartar

½ tsp vanilla extract

2/3 cup superfine sugar

1. Cupcakes: Heat oven to 350°F. Line a 12-cup muffin pan with paper liners. Whisk flour, sugar, cocoa powder, baking soda, and salt in a bowl.

2. To the large bowl of a stand mixer (or in a bowl with a hand mixer), add buttermilk, oil, egg and egg yolk, food coloring, vinegar, and vanilla and beat until well blended, about 2 minutes. With mixer on low speed, slowly beat in flour mixture until blended. Stir in ½ cup of the chocolate chips. Fill muffin cups two-thirds full; sprinkle tops of cupcakes with remaining ¼ cup chocolate chips. Bake 20 minutes or until a toothpick inserted in center of cupcake comes out clean. Let cool in pan on a wire rack 10 minutes; remove from pan and cool completely on rack.

3. Frosting: In the large bowl of a stand mixer with whisk attachment (or in a bowl with a hand mixer), beat egg whites and cream of tartar on high about 45 seconds, until frothy. Add vanilla and 1 Tbsp of the sugar. Continue beating on high, adding remaining sugar 1 Tbsp at a time, until the whites form stiff peaks. Spoon ¼ cup meringue onto each cupcake and swirl with a small metal spatula into high peaks. If you want to go all-out, use a small handheld butane torch to lightly brown the frosting (aim the torch at just the tops, so the liners won't burn). Serve or store in a container in refrigerator up to 2 days. Bring to room temperature before serving.


Read more: Super Bowl Recipes - Easy Super Bowl Recipes - Redbook

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