2013 SUPER BOWL RECIPES

SHRIMP VERACRUZ WITH RICE, CORN & GREEN OLIVES

Recipes by Rozanne Gold

2 cups uncooked long-grain brown rice

10 ounces frozen corn kernels, thawed

6 scallions 

1 red bell pepper, finely chopped

1 cup coarsely chopped pimiento-stuffed green olives

1 pound very large cooked shrimp

16-ounce jar thick and chunky salsa (mild or medium)

1/3 cup olive oil

1 large lime, grated zest and juice 

1 1/2 teaspoons ground cumin 

Put 6 cups water, 2 cups rice, and 1-1/2 teaspoons salt in a large saucepan. Bring to a boil over high heat. Reduce heat to medium, cover, and cook 30 minutes until rice is just tender. Stir in corn, then drain. Transfer rice mixture to large bowl. Refrigerate 1 hour, stirring occasionally. Mix in scallions, bell peppers, and olives. Blend salsa, olive oil, lime zest, 1 tablespoon lime juice and cumin. Stir half of the dressing into rice mixture. When ready to serve, add shrimp and remaining dressing into rice mixture. When ready to serve, add shrimp and remaining dressing to rice salad. Add salt and pepper to taste. 

SERVES 8 

© Rozanne Gold

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2013 SUPER BOWL RECIPES

MOROCCAN “RED” CHILI WITH FETA CHEESE & SCALLIONS

Recipes by Rozanne Gold

This Moroccan-flavored spin on hearty chili is made with ground lamb and ras el hanout (an aromatic spice blend popular in morocco), cumin and dried mint- a hallmark to many Moroccan dishes. (It can be found in Middle Eastern markets and spice shops.) The results is an alluring and addictive bowl of chili that’s delicious topped with yogurt, feta cheese and scallions. Ground lamb can be substituted. Serve with a pile of fresh pita bread or pita chips. 

3 tablespoons olive oil

1 cup chopped red onion

3 large cloves of garlic

2 1/2 tablespoon ras el hanout

4 teaspoons ground cumin

2 teaspoons chili powder

1 1/2 teaspoons ground cinnamon 

1 1/4 pounds ground lamb 

2 28-ounce cans plum tomatoes in puree

3 tablespoons dried mint leaves

2 cups cooked pinto beans

1 tablespoon pomegranate molasses or honey 

Few splashes of red wine, optional 

1 cup plain Greek yogurt 

8 ounces feta cheese 

1/2 cup chopped scallions, white and green parts 

Heat oil in a 5-quart pot. Add onions and garlic and cook over medium heat for 10 minutes. Add ras el hanout, cumin, chili and cinnamon and  cook 5 minutes. Add ground lamb and cook 5 to 10 minutes until just cooked through. Add tomatoes and 1 cup water and bring to a boil. Lower heat and simmer 20 min until thick. Stir in dried mint, pinto beans and pomegranate molasses. If desired, add a few splashes of red wine. Cook 30 minutes until thick, stirring often. Adjust seasonings, adding more ras el hanout, chili, cumin or cinnamon as desired. Add salt and pepper to taste. Top with yogurt, crumbled feta cheese and scallions. 

SERVES 6

© Rozanne Gold

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Lenox

BRAISED RED CABBAGE WITH APPLES, FENNEL SEED & GOLDEN RAISINS 

Recipes by Rozanne Gold 

You can buy a large red cabbage, core it, and shred it yourself, but it is radically simple to buy cabbage already shredded. The result of braising the cabbage, then letting it steam in its own fragrant vapors is intense. This can be made up to 2 days in advance and is a delicious accompaniment to turkey and a wonderful vegetarian dish on its own.

4 tablespoons unsalted butter

16 ounces shredded cabbage

1 large red apple

1/2 cup golden raisins 

2 teaspoons fennel seeds

2 to 3 tablespoons raspberry vinegar or raspberry balsamic vinegar

Melt the butter in a large Dutch oven. Add the cabbage and cook over high heat, stirring for 10 minutes. Cut the apple (leaving the skin on) into thin wedges. Add to the cabbage with raisins and fennel seed. Cover and cook over very low heat for 25 minutes until the cabbage is very soft, stir gently. Add the vinegar and cook over high heat for 1 minute. Add salt and pepper to taste.

SERVES 6 

© Rozanne Gold

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Lenox

ROASTED PARSNIP FRIES WITH ROSEMARY

Recipes by Rozanne Gold

Earthy and sweet, parsnips can be cut like french fries and roasted until soft and golden brown. They are a cinch to make on a large sheet pan and are an unexpected addition to the Thanksgiving table. 

2 pounds parsnips

4 tablespoons extra-virgin olive oil

1/3 cup freshly grated Pecorino Romano

2 tablespoons finely minced fresh rosemary 

Preheat the oven to 400 degrees. Peel the parsnips and cut into long thick strips to resemble French fries. Place on a rimmed baking sheet, toss with the olive oil and sprinkle with sea salt and black pepper. Roast, turning once, until golden brown and tender. Sprinkle with the cheese and rosemary.

SERVES 8

SWEET POTATO PUREE WITH ORANGE & GINGER

Simplicity itself. This is fat-free but tastes very rich all the same. For a bit of intrigue, add a large pinch of ground cumin, ground coriander, or ground cardamom-or all three.

4 large sweet potatoes, about 3 pounds 

2 juice oranges

3-inch piece peeled fresh ginger

Scrub the potatoes but do not peel. Place in a large pot with cold water to cover. Bring to a rapid boil, then reduce the heat to medium. Cook for 50 minutes, until very soft. 

Meanwhile, grate the zest of 1 orange to get 1 teaspoon. Cut the oranges in half and squeeze to get 2/3 cup juice. Drain the sweet potatoes and peel when cool enough to handle. Cut into large chunks and place in a food processor. Mince the ginger to get 1/4 cup. Add to the processor with the orange zest and juice. Puree until very smooth. Transfer to a saucepan and reheat, stirring. Season with salt and pepper.

SERVES 6

© Rozanne Gold

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Lenox 

ROASTED BRUSSELS SPROUTS WITH DATES & THYME

Recipes by Rozanne Gold

This is a scrumptious merger of flavors and the best way I know to cook Brussels sprouts for a crowd. For best results use large, plump Medjool dates. They come from Iran but now also from California. The cheese is optional; instead you may want to add a shower of freshly grated lemon rind. 

1 pound Brussels sprouts, trimmed and halved

4 tablespoons olive oil, plus more for dizzling

6 large soft Medjool dates, pitted and cut into large pieces

1/4 cup freshly grated Parmigiano-Reggiano or grated zest of 1 lemon

2 teaspoons fresh thyme leaves

Preheat oven to 400 degrees. Toss the Brussels sprouts with 2 tablespoons of the oil on a rimmed baking sheet. Sprinkle with salt and pepper. Turn the sprouts cut side down. Roast 10 minutes longer, until caramelized. Transfer the Brussels sprouts to a platter. Toss with the cheese, or lemon zest, if using. Add the remaining 2 tablespoons of the oil and thyme. Add salt and pepper. Drizzle with additional oil, if needed.

SERVES 4 

© Rozanne Gold

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