Super Recipes

The showdown at Sunday's Super Bowl XXXVIII will be a battle waged between the North's New England Patriots and the South's Carolina Panthers.

While they're fighting it out, many viewers will be eating their favorite Super Bowl food. To whet the appetite, The Early Show resident chef Bobby Flay whipped up a few regional dishes to satisfy both camps.

He'll demonstrate his recipes on Thursday's The Early Show.

Flay says the two Super Bowl football teams hail from regions where food is not only appreciated, it is revered. The Carolinas love their pork and regional sauces -- barbecue vs. vinegar.

And, New England's five states each pride themselves on their abundant seafood. Maine has potatoes and lobster. Vermont is known for its blue cheese.

Flay says baked beans are celebrated both in the North and South -- it all depends on how you like them. Clams may be a big deal in the North, but the Mid-Atlantic can fry them up good, too. Flay says the custard based dessert is easily transformed from a cream pie to pudding with wafers.

Recipes

Pulled Pork with North Carolina Barbecue Sauce and South Carolina Barbecue Sauce
Serves 8 to 10

South Carolina Mustard Barbecue Sauce
1 tablespoon vegetable oil
1 small red onion, finely chopped
2 cloves garlic, finely chopped
1 cup Dijon mustard
1 cup packed light brown sugar
1 cup white wine vinegar
hot sauce, to taste
salt and coarsely ground black pepper

Heat the oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Whisk in the remaining ingredients and bring to a simmer. Cook until the sugar has completely melted. Let cool to room temperature before serving.

Western North Carolina Tomato Based Vinegar Barbecue Sauce
1 1/2 cups cider vinegar
1 cup yellow or Dijon mustard
1/2 cup ketchup
1/3 cup packed brown sugar
1/4 cup molasses
1 tablespoon ancho chile powder
2 teaspoons pureed chipotle chiles
2 garlic cloves, smashed
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper

Combine all ingredients in a medium pan and bring to a simmer over low heat. Cook for 10 to 12 minutes or until the sugar has completely dissolved.

Roasted Pulled Pork
2 tablespoon vegetable oil
salt and freshly ground pepper
one (5 to 7 pound) pork roast, preferably shoulder or Boston butt
water or chicken stock
12 hamburger buns
pickle spears, optional
blue cheese coleslaw, optional

Preheat oven to 300 degrees F. Heat oil in a large Dutch oven over high heat until almost smoking. Season the entire pork with salt and pepper and sear on all sides in the hot oil. Add enough water or chicken stock to come half-way up the side of the pork, cover and roast for about 6 hours or until it is falling apart or a thermometer inserted registers 170 degrees F. Transfer to a platter and let rest for at least 10 minutes.

While the pork is still warm, take two forks and pull the meat with one fork, and pulling it away with the other. Divide the pork between two bowls and pour 1/2 of the mustard base sauce over one and 1/2 of the tomato-based sauce over the other.

Spoon the mixture onto rolls and top with more of the sauce and the blue cheese coleslaw, if desired.

Blue Cheese Coleslaw
1 cup best quality mayonnaise
2 tablespoons crème fraiche
2 tablespoons Dijon mustard
3 tablespoons white wine vinegar
1/2 small red onion, finely grated
1/2 cup crumbled blue cheese, plus more for garnish
salt and freshly ground pepper
1 large head of cabbage, finely shredded
2 large carrots, finely shredded
chopped chives

Whisk together the mayonnaise, crème fraiche, mustard, vinegar, onion and blue cheese in a medium bowl and season with salt and pepper to taste.

Place the cabbage and carrots in a large bowl, pour the blue cheese dressing over and toss to combine. Cover and refrigerate for 30 minutes before serving. Garnish with chopped chives and crumbled blue cheese.

Fried Ipswich Clam Sandwiches with Fresh Lemon and Tartar Sauce
Serves 8 to 10

Tartar Sauce
1 1/4 cups best quality mayonnaise
1 tablespoon fresh lemon juice
6 cornichon, finely diced
1/2 small red onion, finely chopped
2 tablespoons capers, drained
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon

Combine all ingredients in a medium bowl, season with salt and pepper, cover and refrigerate for at least 30 minutes before serving.

Fried Clam Rolls
4 cups canola oil or peanut oil
1 1/4 cups yellow cornmeal or masa harina
1 1/4 cups all purpose flour
salt and freshly ground pepper
5 dozen Ipswich clams, shucked (or Cherry Stones when Ipswich are not in season)
8-10 hot dog buns, spread with butter and toasted until lightly golden brown
lemon wedges

Divide oil among 2 large high sided sauté pans and heat until almost smoking or reaches a temperature of 360 degrees F on a thermometer.

Combine flour and cornmeal in a large bowl and season with salt and pepper. Line a large plate or sheet pan with paper towels and set aside.

Dredge the oysters in the flour/cornmeal mixture and tap off any excess. Fry in batches until golden brown, about three to four minutes. Remove with a slotted spoon and place on the paper towel lined plate to drain. Spread one side of each roll with some of the tartar sauce and place approximately 8 clams on top. Squeeze with lemon, if desired. Serve immediately.

Lobster Claw and Potato Salad with Horseradish-Mustard Dressing
Serves 8 to 10

5 pounds Yukon gold potatoes
meat from 16 steamed lobster claws, coarsely chopped, above recipe
1 1/2 cups good quality prepared mayonnaise
1/4cup whole grain mustard
1/4 cup prepared horseradish, drained
1/4 cup white wine vinegar
3 cloves garlic, finely chopped
salt and freshly ground pepper
8 scallion, thinly sliced, white and green part
2 tablespoons chopped fresh tarragon

Place potatoes in a large pot of salted cold water. Bring to a boil and cook until just cooked through. Drain, let cool slightly and cut into 1/2-inch dice. Combine the potatoes and lobster in a large bowl.

Whisk together the mayonnaise, mustard, horseradish, vinegar and garlic in a medium bowl and season with salt and pepper. Add the mayonnaise mixture to the potato/lobster mixture and stir gently until combined. Fold in the parsley and tarragon and re-season with salt and pepper to taste.

Caramelized Banana Pudding with Chocolate Wafers
4 slightly ripe bananas, peeled and sliced into 1/4-inch thick slices
1 cup granulated sugar, divided
3 eggs, separated
2 tablespoons flour
dash salt
2 1/4 cups milk
1 teaspoon vanilla
1 box of Nabisco's Best Chocolate wafers
1/4 teaspoon cream of tartar

Preheat broiler. Place banana slices on a baking sheet lined with parchment paper. Sprinkle 1/8 teaspoon of the sugar over the top of each slice and place under the broiler until golden brown and caramelized, about 45 seconds.

Whisk together egg yolks, flour, salt and 1/2 cup of the sugar in a medium bowl until pale. Place milk in a medium saucepan and bring to a simmer over medium heat. Slowly whisk in the hot milk to the yolk mixture then return the mixture to the pan and cook until thickened, about 2-3 minutes. Transfer the pudding to a bowl, stir in the vanilla extract and let cool at room temperature.

Place egg whites and cream of tartar in the bowl of an electric mixer and whip to soft peaks…Slowly add the remaining 1/2 cup of sugar and continue whipping until soft peaks form.

Spread about 1/4 cup of the pudding in the bottom of a 9-inch x 9-inch baking dish. Layer chocolate wafers over the pudding then layer the caramelized bananas over the wafers. Top with half of the pudding, and repeat layers. Spread the meringue over the top of the pudding, making sure to seal the edges. Place under the broiler until the meringue becomes golden brown, about 4-5 minutes.

Serve warm or cold.

Boston Cream Pie Trifle
Serves: 8 to 10

Yellow Cake
1 cup (2 sticks) unsalted butter, softened, plus more to coat pan
2 cups granulated sugar 2 teaspoons pure vanilla extract 4 large eggs 2 2/3 cups cake flour, sifted, plus more to coat parchment paper
2 teaspoons baking powder Salt 1 cup milk

Preheat oven to 350 degrees F. Butter a half sheet pan, line with parchment paper and flour the pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light in color and fluffy, about 5 minutes. Add the vanilla extract. Add the eggs 1 at a time.

Sift together flour, baking powder, and a pinch of salt. Add to the egg mixture in 3 increments, alternating with milk, starting and ending with flour. Pour the batter into prepared sheet pan. Bake approximately 20-25 minutes; cake is done when the top is golden brown and a tester inserted into the center of the cake comes out clean. Cool cake on cooling rack for 15 minutes. Remove from pan, and continue to cool completely. Using a serrated knife, slice the cake in 1-inch cubes. Set aside. Can be made a day ahead and stored in a tightly sealed container.

Vanilla Custard
3/4 cup granulated sugar, divided
4 large egg yolks
3 tablespoons flour Dash salt 2 ½ cups milk 1 teaspoon vanilla

Whisk together egg yolks, flour, salt and ½ cup of the sugar in a medium bowl until smooth and pale. Place milk and remaining ¼ cup of sugar in a medium saucepan and bring to a simmer over medium heat. Slowly whisk in the hot milk to the yolk mixture then return the mixture to the pan and cook until thickened, about 2-3 minutes. Transfer the pudding to a bowl, stir in the vanilla extract and let cool to room temperature, stirring occasionally. Cover and chill in the refrigerator for at least 2 hours.

Trifle
Yellow cake cubes
3 tablespoons dark rum, optional
Vanilla Custard
1 jar fudge sauce, heated
2 cups sweetened whipped cream
3 ounces bittersweet or semisweet chocolate, coarsely grated

Place 1/3 of the cake cubes in the bottom of a trifle dish or 9-inch round high sided dish. Sprinkle the cake with 1 tablespoon of the rum and top with 1 third of the custard and 1/3 of the warm fudge sauce. Repeat to make 3 layers. Spread the whipped cream over the top and sprinkle with the grated chocolate.

Boston Baked Bean Relish
Serves 8 to 10

1 1/2 pounds navy beans
1/2 pound salt pork, rinsed, scored and halved
1 medium yellow onion, peeled and finely diced
1/2 cup unsulphured molasses
1 tablespoon dry mustard
1 cup drained and chopped canned whole tomatoes
3 tablespoons cider vinegar
3 tablespoons chopped cilantro, optional
2 tablespoons dark rum, optional

Check the beans for any stones or dirt and discard. Put the beans in a large bowl; cover with cold water by about 3 inches. Cover, and set aside in a cool spot or the refrigerator to soak for 6 hours or overnight.

Drain the beans. Put the beans in a large saucepan with 5 cups of water and bring to a boil over high heat. Reduce the heat so the beans simmer and cook for 30 minutes. Drain, but reserve the cooking water.

Preheat the oven to 300 degrees F. Put the beans in a 3-quart ceramic bean pot or covered casserole with the salt pork and the onion. In a medium bowl combine the molasses, mustard, and salt with 2 cups of the cooking liquid, the tomatoes and vinegar and pour over the beans. (If the beans are not covered by the liquid add more.) Cover the pot, and bake for 2 to 2 1/2 hours. Check the beans periodically to make sure they are covered with liquid and if needed add more of the reserved cooking liquid. Gently stir in the tomatoes and vinegar, taking care not to break up the beans, continue to bake for 1 1/2 to 2 hours.

Remove from the oven and stir in the cilantro and rum, if desired.