When Super Bowl LX (60) kicks off in Santa Clara on Sunday, the culinary bowls (and burgers) of choice for fans in living rooms around the country will, undoubtedly, pay homage to the two contenders. New England fans might serve a steaming pot of Boston Baked Beans or an indulgent seafood chowder, while those who favor the Seahawks will be obliged to offer salmon, one of the Emerald City’s favorite foods.
SEAHAWK SALMON BURGERS
Serves 6
The NFL’s Pacific northwest city is known for its diverse, vibrant food scene with a heavy emphasis on fresh seafood prepared with international flare. This fan-favorite “burger” will satisfy football fans nationwide.
11/2 pounds skinless salmon fillets, cut into 1-inch cubes
2 tablespoons chopped chives
1 clove garlic, minced
Zest and juice of 1 lemon
1/2 cup minced fresh parsley
1/2 cup minced fresh dill
1 tablespoon Old Bay seasoning
Pinch of salt
1/2 teaspoon ground black pepper
3 tablespoons canola oil, for frying
1. Place the salmon in a food processor. Pulse for 10 to 15 seconds, or until the salmon is roughly ground. Transfer to a medium bowl.
2. Stir in the chives, garlic, lemon zest and juice, parsley, dill, Old Bay, salt and pepper. Divide the mixture into six 6-ounce mounds; form each into patties
3. In a large skillet over medium heat, heat the oil. Add the patties. Cook for 7 to 8 minutes on each side, or until golden brown and cooked through. Drain on paper towels.
4 seeded or plain hamburger buns, preferably toasted
Lettuce and tomato, for garnish
2 cups coleslaw or Tartar Sauce (see note)
1.To serve, place a patty on each bun. Layer with lettuce and tomatoes; top with coleslaw or tartar sauce. Serve immediately.
NOTE: To make Tartar Sauce, in a small bowl, combine 1/2 cup mayonnaise, 3 tablespoons pickle relish, 1 tablespoon lemon juice, 1 tablespoon capers, 1 tablespoon minced fresh dill, 1/2 tablespoon Worcestershire sauce, and 1/2 tablespoon Dijon mustard; stir until blended. Season with salt and freshly ground black pepper. Cover and refrigerate for at least 30 minutes, or for up to 1 week.
NEW ENGLAND SEAFOOD CHOWDER
Serves 6
You might not get this creamy chowder at Gillette Stadium, but it will definitely be a winner at a Super Bowl party. For a win-win, serve it with Guinness & Malt Wheaten Bread.
1/4 pound mussels
1/4 pound clams
1/4 pound mixed seafood, such as haddock, shrimp, and scallops
10 tablespoons unsalted butter
2 leeks (white part only), washed and sliced
1 small onion, chopped
1 carrot, grated
2 cups fish stock or bottled clam juice
3/4 cup dry white wine
1/2 teaspoon minced garlic
1/2 cup flour
4 cups milk
Salt
Ground black pepper
2 tablespoons minced fresh herbs, such as basil, dill, chervil, and chives
1. In a medium saucepan over medium heat, steam the mussels and clams in 1/2 cup water, covered, for 3 to 4 minutes, or until they open (discard any that do not open). Remove the mussels and clams; discard the shells. Cut the seafood into bite-sized pieces; add to the mussels and clams.
2. In a large saucepan over medium heat, melt 2 tablespoons of the butter. Add the leeks, onion, and carrot. Sauté, stirring occasionally, for 5 to7 minutes, or until the vegetables are soft but not browned. Add the stock or clam juice and wine; cook for about 5 minutes, or until reduced by half. Stir in the fish and shellfish. Reduce the heat; simmer, uncovered, for 7 to 10 minutes, or until the fish is cooked through.
3. In another large saucepan over medium heat, melt the remaining butter. Stir in the flour; cook for 3 to 4 minutes, or until blended. Slowly whisk in the milk. Cook, whisking constantly, for 3 to 5 minutes, or until the mixture is smooth. Stir in the seafood; season with salt and pepper. Cook until heated through.
4. To serve, ladle the chowder into shallow bowls; sprinkle with the mixed herbs.
GUINNESS & MALT WHEATEN BREAD
Makes 1 loaf
2 cups fine whole wheat flour, plus more for sprinkling
2 cups coarse whole wheat flour
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon salt
8 tablespoon unsalted butter, cut into small pieces
1 1/2 cups buttermilk
1 1/2 cups Guinness stout
2 tablespoons barley malt syrup (see NOTE)
Softened butter, for spreading
1. Preheat the oven to 375°F. Coat a 9-inch loaf pan with no-stick baking spray with flour. Sprinkle with whole wheat flour; tap out excess.
2. In a large bowl, whisk together flours, sugar, baking soda, and salt. With a pastry cutter or two forks, work in the butter until the mixture resembles coarse crumbs. Make a well in the center. Stir in the buttermilk, Guinness, and malt; mix well. Transfer to the prepared pan. Smooth the top; sprinkle with additional flour.
3. Bake the bread for 30 minutes. Reduce the temperature to 325°F; bake for 30 minutes longer, or until a skewer inserted into the center comes out clean. Turn the oven off. Leave the bread in the oven with door ajar for 30 minutes. Invert the bread onto a wire rack; let cool completely before slicing. Serve slices spread with butter.
NOTE: Barley malt is a thick syrup made from sprouted barley and water. Its consistency is similar to molasses with a distinctive malt flavor. Eden brand is one to look for.
Margaret Johnson’s “Recipes” page expands this year to “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work or to order her cookbooks, visit irishcook.com
