Terranea Blog

Feb 02 Blog ImageFeb02

Super Bowl Party Recipe Favorites for Game Day

Celebrate Super Sunday in Los Angeles

 

Whether you are entertaining for a few or a large party, Terranea Resort’s culinary team has created a menu of Super Bowl favorites that are sure to delight on game day. 

sea beans’ special Super Sunday To Go menu is available including; carne asada potato skins, korean style chicken wings, chili cheese tater tots, pigs in a blanket, shrimp stuffed jalapeno poppers and much more. Order online by 3pm on Friday, Feb. 5 at http://terranea.pinnaclecart.com/meals-to-go/sea-beans-super-sunday/

For the chef at home, we have included recipes for two of our favorite treats, Pigs in a Blanket and Jalapeno Shrimp Poppers below:

Pigs in a Blanket

8 each                                                    Frankfurters

½ cup                                                     Sweet Bavarian mustard

1 package                                             Frozen puff pastry

2 each                                                    Large eggs (whisked)

 

Cut each frankfurter into thirds.    Very gently cut frozen puff pastry into long pyramids, approximately 6 to 8 inches long and 2 ½ to 3 inches wide.  With a spoon, apply a teaspoon of mustard on the puff pastry.  Then place the cut frankfurter at the base of the puff pastry.  Gently roll the base of the puff pastry and frankfurter towards the pointy tip.  With a pastry brush, lightly apply egg wash the Pigs in a Blanket. 

Bake at 400 degrees F for 20-25 minutes or until golden brown.  Serve immediately.

 

***

Jalapeno Shrimp Poppers

Shrimp/cheese Fondue (stuffing)

1 qt.                                       Milk

1/4 cup                                  Diced onion

1/4  cup                                 All-purpose flour, sifted

1/4  cup                                 Unsalted butter

3 oz.                                       Grated parmesan cheese

5 oz.                                       Jack cheese

1 Tbsp.                                  Lobster base

½ lbs.                                     Cooked shrimp, chopped into medium sized pieces

 

Melt butter at medium heat in a large pot.  Add diced onion and sauté for 5 minutes or until translucent.  Add al- purpose flour into butter/onions to create a roux.  Stir often and cook at medium temperature for 4-5 minutes.     Add milk to roux and incorporate well.  Bring to a simmer and cook for 20 to fully thicken.  Incorporate parmesan and jack cheese into mixture with a whisk.   Cool and refrigerate.

Cornbread batter

1 cup                                      Yellow cornmeal

1 cup                                      All-purpose flour

4 Tbsp.                                  Sugar

1 ½  tsp.                                Baking powder

2 tsp.                                     Salt

1 ¼ cup                                  Buttermilk

4 Tbsp.                                  Vegetable oil

2 ea.                                       Large egg

 

In a large bowl combine cornmeal, flour, sugar, baking powder, and salt.  Make a well in the center.  Stir in butter milk, oil, and egg. 

Making shrimp jalapeno poppers

24 each                                                 Large Jalapeno chilies

2 cups                                                    All-purpose flour

1 quart                                                  Canola oil

 

Individually peel jalapenos with a sharp vegetable peeler.  With a knife, cut jalapeno chilies lengthwise without cutting all the way through.  Generously stuff the jalapeno chilies with shrimp fondue.  Semi-freeze the poppers in a freezer for 30 minutes.  When the chilies are semi-frozen, dredge with all-purpose flour and then dip into cornbread batter to thoroughly coat the poppers.   Heat canola oil in a pot or large sauce pan and heat to 350 degrees F.    Gently introduce the poppers into the oil and cook until golden brown.  Serve immediately. 

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