Want to serve up heaps of satisfying finger foods at your Super Bowl party? Also want to avoid run-of-the-mill fare? Fortunately, Edwin Bellanco is here to help. Below, the executive chef of the Morrell Wine Bar & Cafe in New York City’s Rockefeller Plaza shares his recipes for beef and ricotta sliders and shrimp Creole.
Recipe: Beef and ricotta sliders (on this page)
Recipe: Shrimp Creole (on this page)
To make the sliders:
1. Preheat oven to 350 degrees Fahrenheit.
2. In a medium-size mixing bowl combine all ingredients except for the Wondra flour and soy oil.
3. Mix with hands or spatula until all ingredients are incorporated, being careful not to overmix. Refrigerate for half an hour.
4. Form mixture into 1.5-ounce patties.
5. Dust each side with Wondra flour.
6. Add the soy oil to a large sauté pan over medium heat.
7. Place the sliders into the pan, being careful not to overcrowd; cook sliders in batches.
8. Cook the patty on one side for approximately 2 minutes and then flip and repeat. Transfer to a roasting pan large enough to accommodate all the patties. Continue sautéing sliders until all patties are cooked.
9. Place roasting pan with patties into a 350-degree oven for approximately 2 to 3 minutes.
10. Remove and serve sliders on a biscuit or roll with baby arugula that's been dressed in a touch of olive oil, salt and pepper.
To make the biscuits:
1. Buy Pillsbury Buttermilk Biscuits (pre-made dough available in your freezer section).
2. Preheat the oven to 450 degrees Fahrenheit.
3. Crack open the container and separate each biscuit, laying them out onto a work surface or cutting board; using a 2-inch-round cutter, cut out biscuits to size for the sliders and transfer them to a cookie sheet that's been precoated with butter (to help the biscuits come free after baking).
4. Put biscuits in the oven and bake for 8 to 10 minutes or until golden brown.
5. Remove from sheet tray and separate halves to open for slider. Top bottom half with slider, add biscuit top, and serve.
Yield: 22 sliders
1. Whisk all the spices together, paprika through black pepper, in a medium mixing bowl. Reserve.
2. Preheat oven to 350 degrees Fahrenheit.
3. Sprinkle blackening spice on each piece of shrimp front and back.
4. In a medium-sized sauté pan over medium heat, add soy oil.
5. When warm, add the shrimp to the pan, leaving space in between each one; this should be done in batches.
6. Sauté for 2 minutes and transfer to a roasting pan. Repeat with remaining shrimp, and then place the roasting pan in the oven for another 3 minutes.
7. Remove from the oven, add butter and shallots, and parsley. Gently shake pan to melt butter and combine with seasonings, and quickly baste shrimp with a spoon.
8. Remove shrimp from pan and place on a towel or paper napkin to drain.
9. Arrange shrimp on a tray or dish and serve.
Yield: 50 to 55 shrimp
© 2012 MSNBC Interactive
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