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Chef Falsone from Philip Anthony Culinary Consultants was in the 69 News kitchen on Friday, October 5 to cook up some Game Day recipes.
Game Day Recipes
Cod Beignets with Spicy Tomato Sauce
4 oz. fillet of Cod Kosher Salt 2 Large Russet Potatoes, peeled and diced 6 whole cloves of garlic 2 Tbsp. chopped Fresh Thyme 1 quart of milk Kosher Salt Black Pepper 1 cup of flour to dredge 2 eggs plus 2 Tbsp. milk, beaten together 2 cups panko bread crumbs Oil for frying Spicy Tomato Sauce
3 Tbsp. Extra Virgin Olive Oil 3 cloves garlic, sliced thin 1 pint cherry tomatoes, halved 2 Tbsp. chopped fresh parsley Pinch of red pepper flakes Kosher Salt Black Pepper For Cod Beignets: Season the Cod with salt. Let sit in refrigerator for 2 hours prior to cooking. In a large saucepan, bring milk, garlic and thyme to a simmer. Add Cod. Let cod cook for 6-8 minutes until finished cooking. Remove cod from milk and set aside in a large mixing bowl. Add potatoes and cook until completely tender and able to be mashed. Strain potatoes, garlic and thyme from milk. Add to mixing bowl with cod. Mash together with a fork or ricer until well incorporated. Season with salt and pepper to taste. Set aside and allow to cool. Once cooled, form potato mixture into balls about 1 inch in diameter. Dip the formed balls in the flour, then the egg mixture and finally in the panko bread crumbs. Set breaded beignets on a sheet tray with parchment paper. Fry in 350 degree oil until golden brown, about 5 minutes. For Spicy Tomato Sauce: In a large skillet over medium heat add 3 Tbsp. Extra Virgin Olive Oil. Add garlic and red pepper and cook until toasted and lightly browned. Add tomatoes and cook at a low simmer for 6-8 minutes until juice is slightly reduced. Move mixture to a blender and puree until smooth. Season with salt and pepper to taste. Add fresh parsley at the end. Serve with beignets.
Grilled Flat Bread Pizza with Pulled Pork, Tons of Shredded Manchego, Chimichurri and Crème Fraiche: Makes 3-4, 8 inch pizzas
3 pound pork shoulder roast Dry Rub: 3 teaspoons salt 3 teaspoons brown sugar 1 teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon paprika Mix dry rub together in a small bowl. Apply dry rub liberally to pork and marinate overnight in a large gallon size freezer bag. Roast pork at 300 degrees in oven uncovered for 2 hours, cover with foil and roast for an additional 2 hours until fork tender. Allow meat to cool to room temperature and shred with a fork, eliminating excess fat. Set meat aside in a bowl. For Chimichurri:
1/2 cup olive oil
2 tablespoons fresh lemon juice
1/3 cup minced fresh parsley
1 clove garlic
2 minced shallots
1 teaspoon each minced basil, thyme, oregano
Salt and pepper to taste
Heat a large sauce pan on medium. Add olive oil. Add garlic and shallot. Cook until tender. Add lemon juice. At very end add all herbs and season to taste with salt and pepper. Set aside.
2 cups shredded Manchego cheese.
3 Tbsp. Crème Fraiche
Juice of half a lemon
1 recipe flatbread dough or store bought pizza dough
For Crème Fraiche:
Add lemon juice to crème fraiche and whisk until well incorporated. Set aside. For Flatbread:
4.5 cups bread flour
2 tsp. kosher salt
1 tsp. instant yeast
¼ cup olive oil
1¾ cup water
3 greens onions, sliced
½ red onion minced
Add yeast to water and oil in a mixer or large bowl. Slowly add flour and salt. Continue mixing and add onions. Dough should form ball with nice consistency. Cut dough ball into 4 pieces. Allow to sit briefly before using on a floured sheet pan.
Roll dough balls out to desired shape with a floured rolling pin or pressed out with hand. Should be an 1/8 inch thick.
To Cook Flatbread:
Preheat grill on high. Brush dough with olive oil and place on grill for 2 minutes on each side. Remove with tongs and begin making pizzas.
Add desired amount of pork and cheese to each piece of grilled dough. Preheat broiler. On a lightly oiled sheet pan place made pizzas under broiler and cook until cheese becomes bubbly. Top with Chimichurri and Crème Fraiche and cut desired wedges and serve.
Game Day Leek Soup
4 lbs leeks, dark green sections removed, the rest chopped into small pieces
¼ cup unsalted sweet cream butter
salt and freshly ground black pepper
1 cup dry white wine
2 14-ounce cans of beef broth
1 14-ounce can of chicken broth
1 tablespoon all-purpose flour
1 bay Leaf
2-3 tablespoons finely chopped fresh thyme
1 loaf foccacia bread, buttered, cubed and toasted
1 cup Asiago or Gruyere cheese
2 tablespoons finely grated Parmigiano-Reggiano
In a large saucepan, melt the butter over medium heat. Add the leeks, bay leaf and thyme and season to taste with salt. Cook uncovered, stirring frequently, until the onions are a deep caramel brown, 45 minutes to 1 hour.
Add flour and cook for 1 minute. Add wine and stock and bring soup to a boil. Reduce heat to low and simmer, stirring occasionally, for 30 minutes. Preheat broiler.
Discard the bay leaf and taste the soup. Adjust with salt and pepper if necessary. Ladle soup into oven safe soup crocks leaving about an inch for the garnish. Finish the crocks off with a handful of foccacia croutons and enough shaved Asiago to hide everything underneath. Sprinkle with Parmigiano-Reggiano. Set crocks on a baking sheet and broil until the cheese is bubbly and golden, 1-2 minutes.
Kitchen Sink Popcorn
1/2 cup butter
1 cup brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
2 cups chocolate-covered pretzel bites
2 cups whole macadamia nuts
10 cups popped popcorn
Preheat the oven to 200 degrees F.
Place popcorn, nuts and pretzels in a very large bowl.
In a medium saucepan over medium heat, cook the butter, brown sugar, corn syrup and salt, stirring constantly, until it begins to boil. Let cook for 5 more minutes without stirring. Remove from heat and add the baking soda and vanilla. Pour the mixture over the popcorn, nuts and pretzels and toss well to coat.
Divide the mixture between 2 13x9-inch un-greased baking sheets and bake for 1 hour, stirring every 15 minutes. Cool completely before breaking into pieces.
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