Pro ‘Canes Bowl Party Recipes
With seven ‘Canes in the Pro Bowl this Saturday, the most – as usual [JSQ brushes shoulder off] – of any university, you might be inclined to celebrate our boys’ awesomeness with the following recipes this weekend. Or – thanks to the officials from the Ravens/Pats game who graduated from the Terry Porter School of Refereeing – since teams that no one [meaning me] likes are playing in the Super Bowl, you can entertain yourself with these great game day eats on the big night instead of falling asleep after the national anthem.
Ray’s “Greatest of All Time” Crab Cake Sliders
- 2 Tbsp. butter
- 1 rib celery , finely chopped
- 1 small yellow onion , finely chopped
- 1 green pepper, finely chopped
- 1 ½ pounds lump crabmeat
- 1/2 cup mayonnaise
- 1/8 tsp. cayenne pepper
- 1 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 2 1/2 cups panko bread crumbs, divided
- 1/2 cup all-purpose flour
- 3 eggs , lightly beaten
- 1/2 cup canola oil
The Bread and Toppings:
- A dozen Hawaiian dinner rolls
- 2 tablespoons of butter
- 1/2 cup mayonnaise
- 1 1/2 Tbsp. lemon juice (from about 1/4 lemon)
- 1 Tbsp. chili sauce
- 1/4 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- A dash of Old Bay Seasoning
- 6 strips of maple bacon
- Ray likes to bring the heat, so set your oven to medium and heat the butter in a large skillet. Add the celery and onion and green pepper Heat butter in a large skillet over medium heat. Add celery, green pepper, and onion, and cook, stirring often, until soft and golden, about 10 minutes; set aside to cool.
- In a large bowl, gently fold together crab, mayonnaise, cayenne, salt, pepper, and onion mixture. Add 1 cup bread crumbs and stir just until combined. Shape crab mixture into 12 (3-inch) patties, using about 1/3 cup of the mixture for each. Transfer to a sheet tray.
- Put flour, eggs, and remaining 1 1/2 cups bread crumbs into 3 separate wide, shallow dishes. Working with 1 patty at a time, dredge in flour, then egg, then bread crumbs, shaking off excess each time. Dredge once more in egg, then bread crumbs.
- Heat oil in a large, deep skillet over medium heat until very hot but not smoking, about 2 minutes. Arrange 6 patties in skillet and cook, flipping once, until deep golden brown and hot throughout, 6 to 8 minutes. Transfer to a paper-towel-lined plate and set aside. Repeat with remaining patties.
- Pop 6 slices of bacon in microwave and cook to preferred doneness. Cut or break each slice of bacon in half
- To make spicy mayo: In a small bowl, stir together all ingredients until combined.
- Meanwhile, working in 2 batches, melt 1 tablespoon butter in a large skillet over medium-high heat. Brown cut sides of 6 rolls until toasted and golden, 1 to 2 minutes; transfer to a plate and repeat with remaining butter and rolls.
- Spread a bit of spicy mayo, to taste, on each bun, then top with bacon, lettuce and crab cakes.
Ed Reed’s “Knock You Off Your Feet, Boy” Jambalaya:
- 1 pound cooked medium shrimp, peeled, deveined
- 1 lb cooked chicken, diced
- 3 tablespoons of Emeril’s Bayou Blast
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 2 tablespoons chopped garlic
- 1 cup chopped tomatoes
- 3 bay leaves
- 1 teaspoon Worcestershire sauce
- 1 cup of Louisiana hot sauce
- 2 cups rice
- 4 cups chicken stock
- 1 lb Andouille sausage, sliced
- Salt and pepper
Combine shrimp, chicken, and Bayou Blast in a bowl and work in the seasoning well. Place all ingredients in a crock pot and cook on low for 6 hours. That’s it. Ed Reed likes to work on his pick 6s instead of hanging around the stove.
Big Vince’s Wicked Good Lobstah Mac n Cheese: (Note: Can be used at Gillette Field in place of currency to bribe refs to make HORRIBLE calls against the Ravens)
- 1 pound lobster meat, cooked
- 1 pound macaroni
- 1/2 cup butter (1 stick)
- 1 cup chopped white onion
- 2 cloves chopped garlic
- 1/2 cup all-purpose flour, or more as needed
- 2 bay leaves
- 1 cup fish stock or vegetable stock
- 1/2 cup heavy cream
- 1cup sharp shredded cheddar
- 1 cup of shredded gruyere
- White pepper
- White truffle oil (2 or 3 tablespoons)
- 1 cup of panko bread crumbs
Pre-set oven to 350. Cook the pasta until al dente and drain well. While the pasta is cooking, melt butter in a large saucepan over medium heat, and add the onion and garlic, cooking until clear. Gradually add the flour a little at a time to make a roux. Add the bay leaves, and then incorporate the vegetable or fish stock a little at a time to form a smooth sauce. Simmer for a least 10 minutes to allow the flour to “cook out,” then remove the bay leaves. Add the heavy cream and gruyere and cheddar, then season with salt and white pepper. Stir the lobster meat into the cheese mixture, then fold in as much pasta as you need to acquire the right consistency for macaroni and cheese. Transfer to a baking dish and top with bread crumbs. Cook for 20 minutes at 350 and serve, and be prepared to be the only redeeming part of an otherwise despicable team. We love you, Vince.
Jimmy Graham’s 6 Point Magic Bars:
- 1/2 cup butter (1 stick)
- 1 cup Graham cracker crumbs
- 1 cup semisweet chocolate chips
- 1 cup of milk chocolate chips
- 1 cup butterscotch chips
- 1 cup peanut butter chips
- 1 cup flaked coconut
- 1 (14 ounce) can sweetened condensed milk
Pre-heat oven to 350 degrees. Melt the butter in a saucepan or microwaive. Mix with the graham cracker crumbs. Press the mixture into the bottom of a 9 x 13 inch pan, covered in foil (trust Jimmy on this one). Layer the chocolate chips, butterscotch chips, peanut butter chips, coconut, and peanuts over the graham cracker crust. Pour the condensed milk over the layers. Bake at 350 for 25 to 30 minutes. Cool overnight. Lift out of pan and peel away foil. Cut into bars and marvel at how this dessert is almost as sweet as Jimmy himself.