by Laura on January 31, 2010

in Traditions

There is no missing the excitement that is building around the upcoming Super Bowl. The trash-talking between Indianapolis Colts and New Orleans Saints is unmistakable, and the over-analyzing from the sports casters continues to build momentum. But that’s the Super Bowl. This annual event is a tradition that is distinctly American, and one that so many of us look wouldn’t think of spending with our closest 50 or so friends.

I have to admit, there hasn’t been much time in our household to enjoy the football season, but I do remember that days while I was living in Miami when, every weekend we’d head to the Dolphin games, sit in our fabulous end zone seats, to cheer on the team with the hopes of them heading off to the big game. While we all dreamed for a repeat of the Dolphins 1972 perfect season, by the time the Super Bowl came around, we would put our loyalties to the Dolphins (and our disappointments of the season) aside, pick our sides, and converge on our friend Alan’s house and eat and drink our way through the game.

We’d have a full spread of traditional Super Bowl fare. An unending flow of beer, greasy nachos and chicken wings, store-bought yard-long submarine sandwiches, oodles of potato chips . . . you get the picture.

There are really two elements that make the Super Bowl party a success. The first is a good game, and the second is the food and drink. I’m not so sure the greasy fare of Super Bowl parties at Alan’s would sit well with me these days, so I got to thinking, if I was hosting a Super Bowl party, or attending one, what would I like to eat?


I got to searching, and everyone on the internet is offering up a few ideas from chili to healthy chicken wings. If you’re looking for traditional fare, or healthier twists on traditional Super Bowl munchies, you can find them at the click of a button.

I thought it would be fun to offer up some recipe suggestions that are representative of both New Orleans and Indianapolis – with a dollop of Miami. OK, you’re probably saying, Indianapolis? Do they really have a traditional food? Well, yes, and I’ve included two below. Thanks to Chronicle Books for providing the New Orleans-inspired recipes from the cookbook, Cooking Up a Storm: Recipes Lost and Found from The Times Picayune of New Orleans By Marcelle Bienvenu and Judy Walker.

Indianapolis Colts-inspired Recipes

Breaded Pork Tenderloin

Serves 4-6

•    3.4 – 1 lb. pork tenderloin

•    2 eggs

•    1.2 tsp salt

•    ¼ tsp dried rosemary, crushed

•    1 dash pepper

•    ¾ cup dried breadcrumbs

•    3 tbsp vegetable oil



1.  Cut pork tenderloins in ½-inch slices

2.  Pound to about ¼-inch thickness.

3.  In a medium bowl, beat egg with 4 tsp. water, salt, rosemary and pepper.

4.  Place bread crumbs on waxed paper.

5.  Dip meat into egg mixture, coating each side, then dip in breadcrumbs. Coat each piece twice.

6.  Heat oil in frying pan or skillet, then fry each tenderloin until both sides are golden – about 5 minutes per side.

Adapted from Good Housekeeping recipe.

Ivy House Indiana Sugar Cream Pie


•    1 cup sugar

•    1/4 cup cornstarch, plus

•    2 tablespoons cornstarch

•    2 1/4 cups whole milk

•    1/2 cup unsalted butter, cut into pieces

•    1 pinch salt (big pinch)

•    1 teaspoon vanilla extract



1 (9 inch)  flaky pie crusts, baked and cooled


Fresh whipped cream


1.  In a saucepan, combine the sugar, cornstarch, milk, butter, and salt.

2.  Place pan over medium heat and cook, stirring or whisking continuously for 5-7 minutes or until the mixture starts to boil.

3.  Lower heat slightly and continue to cook, rapidly whisking for about 2 minutes.

4.  Remove pan from heat and stir in vanilla.

5.  Pour the filling into the cooled pie shell, smooth the top.

6.  Place the pie on a wire rack; let cool completely, then refrigerate at least 2 hours or overnight.

7.  Serve with a dollop of whipped cream.

Recipe found on


New Orleans Saints-inspired Recipes

Tailgate Muffuletta Sandwich

The muffuletta has been a favorite New Orleans sandwich since the early 1900s. It was created by Sicilians and named after the round loaf on which it is made. One muffuletta makes four generous servings, and is ideal for tailgating.

Makes 4 to 6 servings

Olive Salad

•    1 1/2 cups chopped pimiento-stuffed olives

•    1 cup chopped ripe olives

•    2 tbsp capers, drained

•    3 anchovies, drained and chopped

•    2/3 cup olive oil

•    1 1/2 tbsp fresh lemon juice

•    1/2 cup chopped parsley

•    2 garlic cloves, minced

•    1 tsp dried oregano leaves



•    1 round loaf Italian bread (8 to 10 inches in diameter)

•    2/3 lb mortadella, thinly sliced

•    2/3 lb provolone cheese, thinly sliced

•    2/3 lb Italian salami, thinly sliced

1.  For the Olive Salad: Combine the ingredients in a bowl. Cover and chill for 2 to 4 hours.

2.  For the sandwich: Cut the loaf of bread in half horizontally. Remove some of the soft inside from both the top and the bottom, leaving a 3/4-inch-thick shell.

3.  Brush the inside of the top and bottom shells with the marinade collecting at the bottom of the bowl with the Olive Salad. Stir the Olive Salad to blend and then spoon half onto the bottom round of bread. Arrange the mortadella slices over the Olive Salad, and then in layers add the provolone and salami. Mound the remaining Olive Salad on top and cover with the top shell.

4.  Wrap the sandwich tightly with plastic wrap and chill for at least 1 hour. Cut the sandwich into wedges to serve.


Chicken and Sausage Jambalaya 

Jambalaya is one of the great Louisiana standbys, which can be made with just about anything you have on hand. This recipe combines chicken (or turkey) and sausage. Although there is a bit tomato paste, there are no tomatoes, which is why this is called a brown jambalaya. It’s easy to put together, making it a good choice for weekday suppers as well as family gatherings, parties, fairs, and every festival.

Makes 4 to 6 servings

•    2 tablespoons vegetable oil

•    2 boneless, skinless chicken breasts halves (about 1 pound total), cut into 1-inch cubes

•    About 1 1/2 teaspoons Creole or Cajun seasoning

•    1/2 pound smoked sausage, such as andouille or kielbasa, sliced 1/4 inch thick

•    1 1/2 cups chopped yellow onions

•    1 cup chopped green bell peppers

•    3 cups water

•    1 tbsp tomato paste

•    2 tbsp chopped fresh parsley

•    2 tbsp chopped green onions (green part only)

•    1 1/2 cups long-grain rice



1.  Heat the oil in a large heavy pot, such as a Dutch oven. Season the chicken pieces generously with the Cajun or Creole seasoning. Add the chicken to the pot and cook, stirring, over medium heat until evenly browned, about 5 minutes. Add the sausage and cook, stirring, for 2 minutes. Add the onions and peppers, and cook, stirring, until soft and golden, 5 to 6 minutes. Add the water, tomato paste, parsley, and green onions. Stir and bring to a boil.

2.  Add the rice, cover the pot, and reduce the heat to medium-low. Cook until the rice is tender and has absorbed most of the liquid, 15 to 20 minutes. Do not stir. Fluff the mixture with a fork before serving.

King Cake


•    1/4 cup warm water (105 to 115 degrees F)

•    1 envelope active dry yeast

•    1/4 cup warm milk (105 to 115 degrees F)

•    1/2 cup (1 stick) unsalted butter or margarine, softened

•    2 tbsp sugar

•    1/2 tsp ground nutmeg

•    1/2 tsp salt

•    3 to 3 1/2 cups all-purpose flour

•    2 large eggs


Cinnamon Filling

•    4 tbsp unsalted butter, melted

•    2/3 cup packed light brown sugar

•    1 1/2 tsp ground cinnamon

•    1 red bean, pecan half, or small plastic baby figurine



•    1 cup confectioners’ sugar, sifted

•    1/4 tsp almond extract

•    1 to 2 tbsp milk

1.  Purple, green, and yellow paste food coloring (or other colors depending upon the occasion)

2.  For the dough: Pour the warm water into a large warmed bowl. Sprinkle in the yeast and stir until it dissolves. Stir in the warm milk, butter, sugar, nutmeg, and salt.  Add 1 cup of the flour and blend well. Stir in the eggs and enough of the remaining flour to make a soft dough.

3.  Lightly flour a flat work surface, and turn out the dough. Knead until smooth and elastic, about 5 minutes, adding more flour if the dough sticks. Put in a large greased bowl, and turn to grease the top of the dough. Cover with a kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 hour.

4.  For the filling: Punch the dough down. Transfer to the lightly floured work surface and use a rolling pin to roll into a 30-by-9-inch rectangle. Brush with the melted butter. Combine the brown sugar and cinnamon in a small bowl.


Sprinkle the brown sugar mixture over the dough to within 1/2 inch of the edges. Beginning at the long end, roll up tightly, as for a jelly roll. Pinch the seam to seal. With a sharp knife, cut the roll in half lengthwise, and carefully turn the halves so that cut sides face up. Join the ends, pinching them to form one ring, keeping the cut sides up so the filling is visible. Transfer the ring to a large greased baking sheet.

5.  If using a red bean or pecan half, push it into the underside of the dough to hide it. (A baby charm will go in after baking.) Cover and let rise in a warm, draft-free place until doubled in size, about 20 to 40 minutes. Preheat the oven to 350 degrees F.

6.  Bake for 30 minutes, or until lightly browned. Remove the cake from the baking sheet and let cool on a wire rack. If using a plastic baby figurine, push it into the underside of the cake.

7.  For the frosting: In a small bowl mix together the sugar, almond extract, and milk until smooth. Divide among three smaller bowls. Tint one mixture purple, the second one green, and the third one gold, mixing each one well. Drizzle each color over the top of the cake.

Makes 12 servings


Miami-inspired Recipes

Keys Coconut Shrimp

•    26 large fresh shrimp in shells

•    ¼ cup dry sherry

•    2 tbsp soy sauce

•    1 tsp curry powder

•    1 tbsp sesame oil

•    1 tsp grated ginger root

•    Cooking oil for deep-fat frying

•    1 egg yolk

•    1 cup cold water

•    2 egg whites

•    1 cup all purpose flour

•    ¾ cup shredded coconut

•    2 tbsp cornstarch

•    ½ cup cornstarch


1.  Peel and devein shrimp; leaves tails in tact. Place in a shallow dish.

2.  In a small bowl, combine sherry, soy sauce, curry powder, sesame oil, and ginger root; pour over shrimp. Marinate for 1 hour in the refrigerator.

3.  In a large saucepan, heat 4 inches of oil to 400 degrees F. Drain shrimp, reserving marinade.

For batter:

1.  In a small bowl, stir together reserved marinade, egg yolk, and water; set aside.

In a large bowl, beat egg whites until stiff peaks form.

2.  Combine flour, coconut, and 2 tbsp cornstarch; stir in egg yolk mixture just until moistened.

3.  Fold in beaten egg whites. Do not allow batter to stand more than 5 minutes before using.

4.  Coat shrimp using the ½ cup cornstarch; then dip in b atter

5.  Fry 4-5 at a time, for 1-2 minutes or until brown, turn after 1 minute.

6.  Drain on paper towels.

Source: Tropical Seasons: A Taste of Life in South Florida, Copyright 1992 Beaux Art of the Lowe Art Museum of the University of Miami, Inc.

Three-Bean Terrine


•    ½ cup dried black turtle beans

•    ½ cup dried white beans

•    ½ cup dried red kidney beans

•    3 bay leaves

•    1 tbsp olive oil


•    2 tbsp olive oil

•    2/3 cup diced white onion

•    2/3 cup diced red bell pepper

•    2 tbsp minced garlic

•    ¼ cup fresh cilantro leaves

•    1 tbsp unflavored gelatin

•    Garnish


1.  8 ounces fresh goat cheese, crumbled

2.  ½ cup freshly squeezed Seville (sour) orange juice, or 6 tbsp orange juice and 2 tbsp lime juice

3.  pepper to taste

4.  Place each of the beans in a separate saucepan, cover with water and soak overnight.

5.  Drain the water from the soaking beans, rinse each separately, and add about 4 cups of cold water (or enough to cover the beans) and 1 bay leaf to each saucepan. Bring each pan to a boil, lower the heat, and simmer for about 40 minutes. Ad more hot water as necessary to keep the beans covered.

6.  Remove the beas from the heat and let them cool in their cooking liquid for about 1 hour. Strain off the liquid and rise the beans in cold water. They should be tender, but not falling apart.

7.  Combine all the beans and the olive oil in a large mixing bowl. Refrigerate until needed.

8.  To prepare the sofrito, heat the olive oil in a large skillet. Add the onion and sauté over medium heat for three minutes. Stir in the bell pepper and sauté for five minutes. Stir in the garlic and sauté for another three minutes. Add the cilantro and turn off the heat. Let the mixture cool for 5 minutes.

9.  Transfer the sofrito mixture to a blender and puree on high speed for one minutes. With the blender running, add the gelatin and puree until incorporated.

10. Add the pureed sofrito to the beans and season with salt and pepper.

11. Grease a 9 by 4-inch loaf pan and line it with plastic wrap. (The wrap should extend over the edges by a couple of inches on all sides.) Pour half of the mixture into the bottom of the pan and spread evenly. Cut the avocados in half, remove the pits, cut off the ends, and separate the flesh halves form the skin. Place the avocado halves on the mixture in the pan and then add the remaining bean mixture. Fold over the plastic wrap to cover the top layer, and chill in the refrigerator overnight.

12. Unfold the top covering of plastic wrap from the terrine, and gently invert the loaf pan on the serving platter, running a knife around the inside edge to remove it if necessary. Carefully remove the plastic wrap and cut the terrine into slices. Garnish with the goat cheese, orange juice and pepper.

Serves: 8

Source: Nuevo Latino, by Douglas Rodriguez, Ten Speed Press.


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