Super Sunday is here and Fox2's football-loving, favorite tailgate culinary artist Chef Bobby Nahra, of Encore Catering & Banquet Center, stopped by the Fox2 Kitchen for a lesson or two about his Super Sunday specialties. Watch the video, follow the recipes below, and click here for more information.
Curry New England Crab Chowder
- 1 tablespoon vegetable or extra virgin olive oil
2 tablespoons unsalted butter (1 oz)
1 fresh bay leaf
2 stalks celery (about 4 ounces), very finely chopped
1 red onion (about 7 ounces), very finely chopped
3 cloves garlic, grated or minced
1/4 teaspoon salt
2 russet potatoes (about 1 pound), peeled and diced into 1/4-inch (6-mm) cubes
Freshly ground black pepper
1 tablespoon Madras curry powder
1/2 teaspoon store-bought or homemade Old Bay Seasoning
2 tablespoons all-purpose flour
2 cups regular or light coconut milk, canned or fresh
1 cup milk
3 cups fresh or frozen corn kernels
8 ounces cooked lump crabmeat or fresh
1/3 teaspoon roasted fennel powder
3 to 4 chives, finely snipped, for garnish
2 teaspoons chopped fresh cilantro, for garnish
- 1. In a large pot set over medium heat, warm the oil and butter. Let the butter melt, then add the bay leaf and let it sizzle until fragrant, 30 to 60 seconds. Toss in the celery and onion and cook, stirring continuously, until softened, 2 to 4 minutes. Add the garlic and salt and sauté for 2 minutes longer.
- 2. Stir in the potatoes and cook, stirring, for 1 minute. Then add the pepper, curry powder, and Old Bay, if using, and cook over medium heat to take some of the rawness out of the curry powder, about 1 minute. Stir in the flour and cook, stirring, for 2 to 3 minutes.
- 3. Pour in the broth and stir to thoroughly combine everything. Then add the coconut milk and milk. Keep stirring and bring to a boil and then reduce the heat to medium, add the corn and crab and simmer until the potatoes are tender, 8 to 12 minutes. Stir in the fennel powder and adjust the seasoning to taste. Remove and discard the bay leaf.
- 4. Ladle the chowder into bowls and garnish with the chopped chives and cilantro. (Leftovers taste even better than the first time around. Although you may need to add a little extra broth as you reheat the chowder since it tends to thicken when it sits.)
JZ's Game Day Pork Belly
- 1 3-4 lb pork belly
- Sea salt and black pepper
- 1 fennel bulb, trimmed and roughly sliced
- 2 fresh bay leaves
- 3 garlic cloves, peeled
- 4 star anise
- 1 tbsp fennel seeds
- Olive oil
- 1 cup white wine
- 750 mil chicken stock (depending on the size of pan
- 1 tbsp wholegrain mustard
- Preheat the oven to 350•f
- Score the pork belly skin diagonally in a diamond pattern at 1½ cm intervals. Season generously with salt and pepper, rubbing it well into the skin.
- Put the fennel, bay leaves, garlic, star anise and half the fennel seeds into a hot roasting tray on with a little oil and heat for about 2 minutes until aromatic.
- Push to the side of the tray, then add the pork, skin side down, and cook for at least 5 minutes until turning golden brown. Turn the pork over, season the skin again with salt and sprinkle with the remaining fennel seeds.
- Pour in the wine to deglaze the pan, scraping up the bits from the bottom (be careful not to get the skin of the pork wet).
- Bring to the boil, then pour in enough stock to come up to the layer of fat just below the skin and allow to boil again.
- Transfer the tray to the preheated oven and cook for 2½ hours.
- Transfer the meat to a warm plate and set aside to rest. Meanwhile, spoon off any excess fat in the roasting tray or drag a slice of bread along the surface of the cooking juices to absorb it. Heat the tray on the hob, adding the mustard. Mix in with a whisk, then taste and adjust the flavours as necessary. Remove the star anise and cardamom pods and pour the sauce into a jug. Serve the rested pork with the sauce alongside.
Game Day Margarita Cheese Cake
- 6 ounces cream cheese, room temperature 1/4 cup sour cream1/3 cup sifted confectioners' sugar
- 1 tablespoon finely grated Lime zest
- 2 tablespoons freshly squeezed lime juice, plus more for glasses
- 2 tablespoons tequila 2 tablespoons triple sec 1/2 cup heavy cream 2 tablespoons granulated Sugar
- 4 graham crackers 2 tablespoons unsalted butter, melted Coarse salt, for glasses
- 1. In the bowl of an electric mixer, beat cream cheese until smooth. Add sour cream, confectioners' sugar, lime zest, lime juice, tequila, and triple sec; beat until combined. (You can substitute lime juice for the tequila and triple sec.) In another bowl, whip heavy cream until stiff peaks form; fold into cream-cheese mixture. Cover with plastic wrap; freeze until firm, about 30 minutes.
- 2. Pulse granulated sugar and graham crackers in a food processor until finely chopped; stir in melted butter. To serve, place lime juice on one plate and salt on another. Dip rims of glasses in juice, then salt. Remove mixture from freezer, and scoop into glasses; sprinkle with topping. Let soften slightly before serving.