Add these recipes to your Super Bowl party spread

Published 12:00 am Wednesday, January 30, 2008

He’s the Manning I used to root for on Saturdays and you gotta love an undefeated team. What a great combination to have a super bowl party for. If like most of America you are planning a super bowl party for this Sunday here are some ideas that you can make ahead so you don’t miss any of the action.

This recipe is a simple way to prepare a large beef tenderloin. And even though it is an expensive cut of meat there is no waste to eat so you get a lot for your money. Plus for this recipe you slice it very thinly to serve on sandwiches.

Far East beef tenderloin

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1 (4 to 5 pound) beef tenderloin

2 cups soy sauce

2/3 cups dark sesame oil (you can use the light if you cannot find the dark)

7 cloves of garlic, minced

2 tablespoons of chopped ginger root

Kosher salt and black pepper to taste

Place the tenderloin in large dish. Whisk the soy sauce, sesame oil, garlic and ginger root in a bowl. Reserve half of the marinade and pour the other half over the tenderloin, turning to coat. Cover with plastic wrap and let marinade at least an hour. Drain off the marinade and rub salt and pepper into the meat. Spray a roasting pan with nonstick spray and place the meat on it. Heat the tenderloin at 500 degree for 20 minutes. Reduce the oven temperature to 325 degrees and cook the meat 17 to 18 minutes per pound for rare and 20 to 22 minutes per pound for medium. I prefer to use a meat thermometer using 126 degrees for a red center, slightly warm, 134 degrees for a pink center and 150 degrees for only a hint of pink. When you remove it from the oven cover loosely with foil and let stand for at least 15 minutes. Heat your remaining marinade in a saucepan and brush over meat. Slice very thinly and serve on yeast rolls with a horseradish sauce. This can be cooked ahead and stored in the refrigerator and served at room temperature.

I had these at supper club a few months back at the home of Lee and Lisa Falkenheiner. I cannot tell you how fast the first batch disappeared. When Lisa was making the second batch we were all standing in the kitchen watching them bake and eating them out of the pan before she could put them on a serving dish. Even though they have to baked right before serving the filling can be made ahead and they cook in a snap. Take my advice, go ahead and double the recipe.

Bacon tomato tartlets

1 (12 ounce) can of Hungry Jack buttermilk biscuits

6 slices of bacon, cooked, drained and crumbled

1 medium tomato seeded and chopped

3 ounces of mozzarella cheese, shredded

1/2 cup mayonnaise

1 teaspoon Italian seasoning

3/4 teaspoon garlic salt

Preheat oven to 350 degrees. Split each biscuit into three pieces. Press each piece into a greased mini-muffin tin. Mix the remaining ingredients. Fill each biscuit cup and bake for 10 to 12 minuets. Makes 30 tarts.

I have no idea how this dip received its name, all I know is that when I found the recipe in Vicksburg cookbook years ago I fell in love with it.

Tuzzi dip

1 pound hot ground sausage

1 (10 ounce) can Rotel chilies and tomatoes

16 ounces of cream cheese, cut into chunks

Brown the sausage and drain well. Heat the Rotel in a saucepan and add in the cream cheese. Stir until the cheese melts and add the sausage. Mix well. Serve in a chafing dish with tortilla chips.

— From Ambrosia

Since this isn’t exactly the best time for fresh tomatoes to make homemade salsa here is a good alternative. The lime juice and balsamic vinegar really give it some zip.

Corn and black bean salsa

1 (15 ounce) can black beans, drained and rinsed

1 cup of corn, frozen, fresh or canned

1/2 cup chopped red bell pepper

1/2 cup chopped cilantro

8 green onions, sliced thinly

3 tablespoons lime juice

2 tablespoons balsamic vinegar

1/2 teaspoon cumin

3 tablespoons olive oil

2 cloves garlic, minced

Salt to taste

Combine all ingredients in a bowl. Better if made ahead at least one day and you can keep in the refrigerator at least 3 days. Serve with tortilla chips or my favorite, Fritos.