Good Day Cafe: Super Bowl foods - DC News FOX 5 DC WTTG

Good Day Cafe: Super Bowl foods

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You should treat your game day menu like a football game with four quarters, says Food Network host Sunny Anderson. She showed viewers how to prepare the ultimate Super Bowl spread in the Good Day Cafe.

1. When guests arrive: serve signature or themed drink to greet guests.

2. Kickoff: nibbles - chicken wings are good for the couch, no need for utensils.

3. Half-time: the real meal - Sunny's game day chili.

4. During 4th quarter: serve dessert - celebration trifle cake.

www.sunnyanderson.com

Menu

Sunny's Sazerac

Sunny's Spicy BBQ-Ranch Glazed Wings

Sunny's Game Day Chili with Blue Corn Tortilla Strips

Celebration Trifle Cake

Sunny's Sazerac

Recipe courtesy Sunny Anderson, 2013

Makes 1

3 ounces whiskey

2 ounces ouzo

2 dashes bitters

2 tablespoons simple syrup (equal amounts sugar and water heated until sugar dissolves; cooled)

Lemon twist, for garnish

1. Mix and serve.

Fill glass 1/2 full with crushed ice. Add whiskey, ouzo, bitters and simple syrup. Mix together and garnish with lemon twist.

Sunny's Spicy BBQ-Ranch Glazed Wings

Recipe courtesy Sunny Anderson, 2013

Serves 4 to 6

2 cups hot sauce (I like Frank's Red Hot here)

1 cup ketchup

_ cup unsulphured molasses

3 cups powdered sugar

4 ounces ranch dip powder

3 pounds chicken wings, drums separated from flap, tip trimmed if preferred*

Cooking spray

1. Make the marinade.

In a measuring cup stir together the hot sauce, ketchup, and molasses. In a medium bowl add the powdered sugar and the ranch dip powder. Add _ cup of the hot sauce mixture into the bowl and whisk until the dry ingredients are completely blended without any tiny lumps showing. Pour this mixture back into the remaining hot sauce mixture in the measuring cup and whisk to combine.

2. Marinate chicken.

Add chicken parts into a large resealable plastic bag (if needed, use two bags). Reserve 1 cup of the marinade in a resealable container and refrigerate. Pour the rest of the marinade over the chicken in the large plastic bag(s). Press out all the air from the bag(s) and seal. Refrigerate at least 6 hours or up to 24 hours.

3. Rest chicken and make glaze.

Line a baking sheet with parchment paper and spray lightly with cooking spray. Remove the chicken parts from the bag and shake off excess marinade before placing on the prepared baking sheet skin side facing up at least 1-inch apart (just like the bags, you may need two baking sheets to do this, or bake them in batches). Discard marinade in plastic bags. Rest the baking sheet at room temperature for one hour before you plan to bake them.

4. Bake and glaze the chicken.

Preheat the oven to 350¢ªF. Bake 20 minutes on the center rack, if using two baking sheets use the middle rack and the one just above it. Meanwhile, in a small saucepan bring reserved marinade from the container to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the oven temperature to 400¢ªF and bake chicken until cooked through, another 20 minutes.

Sunny's Game Day Chili with Blue Corn Tortilla Strips

Recipe courtesy Sunny Anderson, 2013

Serves 6 to 8

2 tablespoons vegetable oil

1 large onion, chopped

1 jalapeno, seeded and chopped

Kosher salt

1 pound uncooked or fresh Mexican chorizo (about 4 links)

2 cloves garlic, sliced

1 tablespoon ground cumin

1 tablespoon dried oregano

1 tablespoon chili powder

1 teaspoon dried thyme

1 teaspoon Hungarian or hot paprika

1 teaspoon red pepper flakes

4 Roma tomatoes, seeded and chopped

2 tablespoons tomato paste

2 pounds ground turkey

2 teaspoons gravy flavoring (recommended: Gravy Master or Kitchen Bouquet)

1 tablespoon liquid smoke (hickory or mesquite)

2 cups chicken stock

1 tablespoons hot sauce (recommended: Frank's Red Hot)

1 (3-inch) cinnamon stick

Freshly ground black pepper

3 teaspoons fine-ground cornmeal

20 blue corn tortillas

Vegetable oil, for frying

2 (15.5-ounce) cans cannellini beans, rinsed and drained

Possible garnishes: 1 (8-ounce) container sour cream, 2 cups grated Cheddar, 2 cups grated pepper jack cheese, 1 large onion, diced, 4 scallions, chopped, 5 Roma tomatoes, diced, 1 bunch cilantro, leaves chopped

1. Begin the chili.

In a large stock pot on medium-high heat add the vegetable oil, onion and jalapeno. Sprinkle with salt and sautÈ until both are slightly tender. Remove the casing from the chorizo and add it to the pot. Using a wooden spoon or a potato masher, break up the links until they resemble ground meat. Saute until the orange-colored oil is released and the chorizo begins to slightly crisp about 10 minutes. Add the garlic, cumin, oregano, chili powder, thyme, paprika, red pepper flakes, tomatoes, and tomato paste. Stir all ingredients well and cook until the tomato skins begin to peel back and everything is a dark reddish-brown color, about 10 minutes.

2. Cook the chili.

Add the turkey, gravy flavoring, and liquid smoke, then using a spoon or masher, break the ground turkey apart stirring frequently while cooking. Cook until the turkey is heated through, then add chicken stock, hot sauce, cinnamon stick, and salt and pepper, to taste. Stir in the cornmeal, lower to a simmer and cover. Cook for about 1 hour, stirring occasionally to release the chili from the bottom of the pot. Remove cinnamon stick when it begins to un-curl itself and soak up a bit of moisture becoming dense and hydrated, around 40 minutes into the simmer.

3. Prepare the tortilla strips.

Meanwhile, in a heavy pot or deep-fryer heat enough oil to fill the pot at least 3-inches deep to 350 degrees F. Stack the tortillas, a few at a time, and cut into 4 strips. When the oil reaches temperature, add 5 to 6 strips at a time and fry in batches until a tap from a spoon sounds hollow and bubbles begin to form on the strips, about 1 minute for each batch. Remove to a paper towel-lined plate and sprinkle each batch immediately with salt.

4. Finish and serve the chili.

About 30 minutes before serving add the cannellini beans to the chili and stir to heat through. Transfer the chili to a large serving bowl and serve with the tortilla chips and garnishes set up like a bar.

Cook's Note: If making the chili a day in advance, reheat the chili and add the beans 30 minutes before serving. Store the blue corn tortilla chips in an airtight container or plastic bag.

Celebration Trifle Cake

Recipe courtesy Sunny Anderson, 2013

Serves 8-10

For the cake

º

cup sugar

º

cup lemon juice

º

water

º

teaspoon almond extract

1 (about 1 pound)

Angel food cake, cut into 1-inch slices

For the cream cheese spread

2/3 cup sugar

16 ounces cream cheese, room temperature

2 cups heavy cream, room temperature

For the trifle

1 pint blueberries

2 pints strawberries, hulled and quartered

1. Prepare the cake.

In a medium pot add sugar, lemon juice, and water. Heat on medium high, stirring to dissolve sugar. Remove from heat and stir in almond extract. Using a brush, lightly coat both sides of each slice of angel food cake. Cut cake slices into 1-inch by 1-inch cubes.

2. Make the cream cheese spread.

In a stand mixer with the whisk attachment, cream the sugar and cream cheese until smooth and light. Add heavy cream and blend on medium high until smooth and the texture of whipped cream, about 2 minutes.

3. Assemble the trifle.

Use a 13-cup trifle dish. Divide all ingredients into thirds when thinking about the layers. Make sure each layer is even all the way to the sides of the dish so that layers are apparent from the outside. Start at the bottom layer with cake, then dollop the cream cheese mixture and gently spread. Place the quartered strawberries around the rim of the dish. Chop 1 cup of the strawberries and place the center. Repeat cake and cream cheese layers then top with blueberries. For the final fruit layer, create a design using the remaining strawberry quarters and the blueberries. Refrigerate for 1 hour before serving.

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