We're heading into Super Bowl season — give praise to the pigskin!
The countdown for Super Bowl XLVII is now on with the game scheduled for this Sunday. And this year's Big Event is in the Big Easy, in the sparkling Mercedes-Benz Superdome, and we're mighty sure this fabled city, already revved up for Mardi Gras celebrations, will be showing us a thing or two about partying.
The whole week's crammed with parties and fundraisers and so much more. Word is Grammy-winner Alicia Keys is going to sing the national anthem, and Beyonce will star in the halftime show. According to Nola.com, Taste of the NFL, a spectacular food and wine tasting event takes place this Saturday and features a top chef from each of the 32 NFL team markets paired with a current or former NFL player from each team.
This will be the tenth time New Orleans will have hosted the Super Bowl — and it'll be the first Super Bowl to be held in New Orleans since the Superdome sustained damage from Hurricane Katrina in 2005.
So bring on the Po-Boys and catfish, the red beans and rice, the jaw aching muffulettas and those sweet sentimental favourites, the beignets.
Laissez les bons temps rouler — let the good times roll, it's Super Bowl!
CATFISH OH BOY! PO' BOY
A riff on a classic favourite and perfect for any Super Bowl parties you're planning. Recipe courtesy of U.S. Farm-Raised Catfish.
- 1/2 cup (125 ml) all-purpose flour
- 1 egg
- 1/2 cup (60 ml) milk
- 1 cup (250 ml) cornmeal
- 1 tsp (5 ml) EACH cayenne pepper, garlic powder and salt
- 4 catfish fillets, about 6 oz (180 g) each
- 2 Tbsp. (30 ml) vegetable oil
- 1/2 cup (125 ml) mayonnaise
- 1 tsp. (5 ml) coarse grain mustard
- 4 (6 to 8-inch/15 to 20 cm) submarine rolls or pieces of baguette
- 2 tomatoes, sliced
- 2 cups (500 ml) shredded lettuce, preferably iceberg
- 4 wedges lemon
Measure flour into a shallow dish (such as a pie plate). Whisk egg with milk in another shallow dish and cornmeal, cayenne, garlic and salt into another shallow dish. Dip each catfish fillet into flour, shaking off excess. Then dip in egg mixture followed by cornmeal, coating well.
Heat vegetable oil in a large frying pan over medium-high heat. Once oil is hot add two fillets. Cook until a deep golden brown and fish is cooked through, 4 to 5 minutes per side depending on thickness of fish. Reduce heat if necessary. Repeat with remaining fillets, adding more oil if needed. Meanwhile, stir mayonnaise with mustard and slice rolls in half horizontally. Top each roll with sliced tomatoes, then shredded lettuce. Once fish is cooked, top each roll with a fillet. Serve with lemon slices if you wish. Serves 4.
This sugary sweet is synonymous with New Orlean's French Quarter and Cafe DuMonde. Recipe courtesy of Manitoba Canola Growers.
- 1/2 Tbsp. (7ml) yeast
- 1/4 cup (60ml) warm water
- 1/2 cup (125ml) hot water
- 2 Tbsp. (30ml) canola oil
- 1/4 cup (60ml) sugar
- 1/2 tsp. (2ml) salt
- 1/2 cup (125ml) evaporated milk
- 1 egg, beaten
- 3 1/2 cup (875 ml) all-purpose flour
In a small bowl, dissolve yeast in warm water. In large bowl, combine hot water, canola oil, sugar, salt, and evaporated milk. Stir to dissolve sugar, then add dissolved yeast and egg. Stir in 2 cups flour and beat until smooth. Add remaining flour to make soft dough. Cover with plastic wrap and chill for up to 24 hours in the refrigerator. Roll out chilled dough to 1/8 inch thickness on a floured board; cut into 2-inch squares. Deep fry at 375F (190C) for 2–3 minutes until lightly browned on both sides. Drain on paper towels and sprinkle generously with icing sugar. Serve warm.