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Chef David Burke’s Super Bowl Snacks

Chef David Burke’s Super Bowl Snacks

Even if the New York Giants aren’t in the playoffs, you can pretty much count on me sitting back and relaxing to watch the big game at the end of the season. From the pregame antics and the halftime show to the incredible display of athleticism out on the field, it’s hard not to love the Super Bowl.

And, for many households, the Super Bowl doesn’t only mean football, pools, and beers, but it means food as well, which is where I come in. This year, I’m looking forward to serving up these dishes for my family and friends while we watch the Ravens and the 49ers match up in New Orleans. They’re all unique spins on classics that will really blow the nachos and Buffalo wings out of the park. OK, you got me; I’ve got to have those dishes at my Super Bowl party as well, but this year, try adding these to the mix.

My Maple Bacon Dates are a spin on the popular bacon-wrapped dates; I just add a nutty twist to it. If you’re not in the mood to fry, skip the grapes (although I strongly suggest you don’t), but making the peanut-honey-cayenne purée to stuff the dates with is a must.

Beef Burke-y is my own take on beef jerky. It’s a man’s snack, perfect for a football game, and I bet you didn’t realize how easy it is to make. This is great to make ahead of time just to have lying around the house.

For those of you who have burgers and dogs on the menu this year, make these additional accoutrements that I serve with my Kobe Bad Ass Dog. My onion jam adds a great depth flavor to a usually boring ketchup-and-mustard hot dog, and my angry onions are the perfect crunch.

There are no special tricks to my Deviled Eggs, but I promise you that you’ll love them. A lot of people don’t think about putting sour cream into their recipe, and I think it’s what adds that special something. Espelette pepper is a French type of chile pepper and if you can’t find it in the store, feel free to substitute with cayenne.

David Burke is a world-renowned chef and restaurateur. To learn more about him, visit his website and his Facebook page, and follow him on Twitter @ChefDavidBurke.


What to Do with Your Super Bowl Leftovers, According to Chefs

Super Bowl Sunday is quickly approaching, and whether you’re a football fan or not, feasting is in order. Chicken wings, nachos, endless dips, veggie platters and BBQ are basically obligatory, so if you’re hosting, your refrigerator will be stuffed with leftovers for days.

Chef Erik Niel, of Easy Bistro & Bar in Chattanooga, has a rule of thumb: �t everything that night, cause you can.” But if that’s an impossible task, and before you swear off wings, nachos and dips forever, check out these innovative chef tips on how to repurpose your leftovers the next day. From ultimate breakfast meals to soups and beyond, they’ll give you life on Monday night when you&aposre still hungover.


How to tailgate like a celebrity chef: Tips from David Burke

David Burke, the executive chef at New York’s Tavern62, has long been a Giants fan. And one day in the parking lot of the team’s stadium, he had one of the more memorable tailgates of his life:

“I told one of my chefs at the restaurant ‘pack me a bunch of stuff for a tailgate party.’ And I assumed that would be burgers, spare ribs and some steaks, etc. When I got there we had live lobsters and a whole chicken and all this stuff you would never expect to see — smoked salmon. So everybody around us was looking at us like ‘what the hell is going on?’ So we threw everything on the grill. It was enough for 50 people, but there were only 10 of us. So we fed everyone around us. It was an interesting way of becoming very popular very quickly.

“But on top of all that, with all the drinking and carrying on, we tailgated about twice as long as we normally should have and somebody put the barbecue back in the car still lit. Somebody noticed, when we were walking away from the car that the car was smoking. Unbelievable. We had to go back and pull it out back into the parking lot. So that’s my warning: Make sure your fire’s out before you put the grill back in the car.”

Burke spoke to For The Win as part of a number of chefs teaming up with Taste of the NFL, a non-profit dedicated to hunger relief, for the season.

His tailgate tip:

Be prepared. “Try not to have to use a knife at the parking lot. Try to have things cut, ready to go,” he said. “Packages open, maybe in a Tupperware container so it’s easy to clean. Steaks should be portioned, spare ribs cut off the bone. I like to have things ready to go in appropriate containers. If you’re going to have lettuce, tomato, onion for your burgers make sure it’s in a separate container already cut, sliced, etc. It’s pretty hard to set up a cutting board and get a sharp knife out at a game.”

His tailgate recipe

Growing up in an Italian and Irish neighborhood in New Jersey, meatballs were always on our Sunday tailgating menu. Inspired by that tradition, I decided to make Mini Angry (spicy) Italian Meatball Hero Sliders.

Meatball mix Ingredients
• 2 lbs ground beef
• 1 cup panko (cover with milk and let rest)
• 1 cup parmigiano
• ¼ cup parsley
• 4 clove garlic minced
• ½ tsp chili flake
• ½ tsp salt
• 2 eggs
• Pinch black pepper

Method
1. Mix all ingredients well
2. Roll out mini meatball roughly the size of grapes
3. Bake at 400 degrees until golden brown and remove from tray
4. Place meatball in warm sauce and serve

Sauce Ingredients
• 2 -28 oz cans crushed tomatoes
• 6 cloves garlic sliced
• 1 small onion fine diced
• 1 tsp chili flake
• 1 tsp paprika
• 6 branches fresh basil
• ½ cup evoo

Method
1. Place EVOO, garlic, onion, in pot and sweat until garlic and onion begin to brown around edges
2. Add chili flake and paprika, stir and add tomato
3. Check for seasoning and simmer 20 minutes add basil after the first 10 minutes
4. Add meatballs


Jarred Pesto

Pesto, a sauce almost entirely made of fresh herbs, might seem like a surprising candidate for a chef&aposs favorite packaged food. But਋ianca Osborne, a Toronto-based chef, TV cooking expert, and the host of the "On My Plate" podcast, says the following in support of her beloved jarred pesto:

"One of my favorite store bought items is jarred pesto it can be so many things, from tasty vinaigrettes to flavor-packed marinades. Jarred pesto is clutch when it comes to making healthy, delicious, and easy meals come together without too much effort. Jarred pesto comes under fire for lacking freshness, but it&aposs the perfect base to make delicious meals. Consider the pesto a blank canvas that you can shape shift based on how you jazz it up, with things like herbs, spices, citrus zest, nuts and seeds—the options are endless."


Chef David Burke’s Super Bowl Snacks - Recipes

Every foodie knows charcuterie: meats crafted into pâtés, rillettes sausages, terrines and more.

In the U.S., it is served as a first course and often appears on appetizer boards alongside cheeses and cold cuts.

But whether for palate preference, avoidance of so much animal fat or pescatarianism, a new trend is redefining charcuterie: seacuterie, an appetizer platter* of seafood.

Seacuterie is a new term for smoked and cured fish and shellfish dishes prepared with techniques typically associated with meats.

The first example we know of was the salmon pastrami developed by pioneering chef David Burke at Park Avenue Cafe in New York City, in the early 1990s (photo #4—he called it pastrami salmon).

It was adopted by other chefs, and led to other fish pastrami, culmimating in the most gorgeous mosaic of octopus pastrami from Chef Markus Glocker at Bâtard in New York City (photo #3). Now, chefs from coast to coast—especially seafood specialists—offer seacuterie plates (photo #2).

While you may not be up for making salmon pastrami or octopus pastrami (we couldn’t even find a recipe for it!), you can put together a “seacuterie” board of assorted appetizer fish. We did it for New Year’s Eve—it’s great with champagne and other sparkling wines—and are planning it again for Valentine’s Day.


CREATING A SEACUTERIE PLATTER

This is not an exercise for the faint of pocket, but you can save money by seeking out frozen seafood and limiting your choices (photo #1).

Everything should be easy: nothing in the shell, like crab claws nothing drippy, like calamari salad.

Select five types of seafood. Some suggestions:

ACCOMPANIMENTS


Preparation

1. ARRANGE the items on a large serving platter or board. Some items (capers, olives, salads) will require ramekins or small bowls).

2. GARNISH the platter with sprigs of dill.

3. SET OUT cocktail forks or picks, small spoons (like espresso spoons) and spreaders plus cocktail plates and napkins.

4. SERVE the breads and crackers on a separate plate or basket, unless you have a jumbo plate that holds everything.


[1] You can put together a basic seacuterie board with fresh or frozen seafood (here, formerly frozen shrimp and tuna tataki from Provigo, with dill dip (photo © Provigo).


[2] An elegant seacuterie board from Chef Aaron Black of PB Catch in Palm Beach (photo © PB Catch).


[3] Octopus pastrami by Chef Markus Glocker (photo by NY Eater).

*A seacuterie platter is different from a plateau de fruits de mer, a platter of shellfish—lobster, oysters, shrimp, etc.—served on a bed of ice, along with condiments such as mignonette sauce, cocktail sauce and lemon wedges. It is usually served on a silver stand instead of a flat plate or platter.


THE CHEF: DAVID BURKE Ringing In the New Year With Luxury and Ease

SOME people greet the New Year with totemic foods -- black-eyed peas and collards, soba noodles, even grapes -- as symbols of prosperity. But David Burke goes straight for the prime rib.

"Decadent, decadent," the chef uttered over a magnificent standing rib roast that had just emerged from the oven at his restaurant David Burke & Donatella. But the roast is also relatively easy, a worthwhile consideration for someone like Mr. Burke, who was looking forward to a post-holiday sabbatical at his home in Fort Lee, N.J. "Once this goes in the oven, you're done with it," he said, leaving you time to mingle with friends and family. The accompanying potatoes and sauce could all be done beforehand. "Now that's your holiday meal."

The rib roasts his mother made on special occasions were seasoned with salt and pepper and served au jus. But that's too Rockwellian for his tastes: note the gold leaf on his bundt pan meatloaf, the seaweed brine in his roast chicken at his new squeeze of a bistro in Bloomingdale's. So this chef chooses dry aged meat and roasts it with a crackle crust of cayenne and cumin.

Mr. Burke prepared the roast for the oven, carving away at its mottled rind and wondering out loud why prime rib seems to have fallen in favor to rib steaks in recent years.

"It's much easier," he said of the roast, which comprises the seven ribs between the chuck and the loin. He recommended cooking it on the bone for juicier results. "And it's more festive," he added.

Then there are the leftovers, which come in handy in the lazy aftermath of the holidays. The days after I followed his recipe were fat with roast beef sandwiches, deviled beef bones and countless snacks consumed in the furtive chill of the open refrigerator.

As Mr. Burke trimmed his roast, he noted that many cooks leave the thick cushion of fat on while roasting to keep the meat moist. But dry-aged beef is denser, having lost water weight during its 14- to 28-day hang, so it loses less moisture when it cooks.

"It won't bleed on the plate, even when it's rare," he said. So off went the fat, leaving just enough behind to create a caramelized crust.

His beef came from Creekstone Farms, whose black angus he visited in Kentucky on a reconnaissance trip with the restaurateur Steve Hanson. The two are opening a steakhouse together in Chicago next year and the venture has allowed Mr. Burke to dabble in the science of dry-aging.

"Dry-aged fat is phenomenal," Mr. Burke said, touting its funky, ripened cheese qualities. He handed some scraps to his chef de cuisine, David Amorelli, who melted them in a pan. "Best fat to sauté your potatoes," Mr. Burke said.

"Or turn into love," Mr. Amorelli added.

Love is a marinade made of dry-aged fat, mustard and roasted garlic, Mr. Amorelli explained. He slicks it over grilled steaks to give them that come-hither sheen and unctuous mouth-feel.

"We call it love because the cooks say 'give me some love,' or 'hit it with a little love,' " Mr. Burke said, proving that chefs who share a kitchen, like old couples, often speak a language entirely their own.

The chef tied up his roast, knotting under each bone, and patted it down with a peppery rub that sparkled with salt. He discussed the nuances of roasting.

"You can roast at a lower temp for a long time, and then crank it up at the end to brown the crust," Mr. Burke said. That slow-low method yields uniformly cooked meat, but it takes forever.

High heat roasting, the game plan for the day, creates slices with a crispy, well-cooked rims and supple, rosy centers.

What to Cook This Week

Sam Sifton has menu suggestions for the coming days. There are thousands of ideas for what to cook waiting for you on New York Times Cooking.

    • One of the best things about Melissa Clark’s chile-roasted chicken with honey, lemon and feta is the sweet-and-sour drippings in the pan.
    • Yewande Komolafe’s glazed tofu with chile and star anise is a take on the technique behind Sichuan hui guo rou, or twice-cooked pork.
    • Mark Bittman’s shrimp burgers are perfect with mayonnaise, mixed with Texas Pete hot sauce and plenty of lime juice.
    • This spring-vegetable japchae from Kay Chun is made with the Korean sweet-potato noodles known as glass noodles.
    • Millie Peartree’s brown stew chicken is built on a base of store-bought browning sauce, a caramel-hued burnt sugar concoction.

    "With dry-aged meat, there's not a lot of pan juices," he said. "So we make sauce, instead of au jus."

    He dumped Worcestershire, ketchup and Tabasco in a pan and let it reduce until it smelled meaty and sweet. It was a flashback to his Smith & Wollensky days, when he concocted some popular bottled sauces.

    He called this one Worchestobascetch.

    "There's lots of citrus, tamarind, chili," he said of the supermarket sauces he employed, warning against doctoring fancier ones that often contain too much sugar or modified starch.

    With his roast in the oven and his steak sauce done, he passed boiled potatoes through a sieve and started whipping them with milk heɽ steeped with garlic. He beat in some butter, then olive oil, then some of that deeply flavored melted fat.

    If he were cooking at home, he might use baked potatoes. "Less moisture so you can put more fat in them," he said.

    As if these potatoes weren't already a triple threat.

    On the stovetop sat a roast that had been resting for a good half-hour. He carried it to a busy workstation and his kitchen came to a sudden halt. It was as if a gorgeous woman had just entered the room.

    "That's prime, baby," the chef said of the highest grade of beef yielding these marbled slices that cut like butter. Prime rib, he pointed out, refers to the cut.

    He dunked slivers in sauce and handed them out. Then he ran his knife along some bones and wiggled them off.

    "I love these deviled," broiled to a crisp with mustard, he said. So did James Beard, who called deviled ribs "one of the most satisfying gastronomical experiences I know."

    But Mr. Beard never tried them with Worchestobascetch and a little love.

    SPICE-CRUSTED PRIME RIB WITH WHIPPED POTATOES Adapted from David Burke Time: About 2 1/2 hours

    For the roast: 13-rib portion of prime rib (6 to 8 pounds, preferably dry-aged), trimmed of excess fat (reserve it) and tied 1/2 cup ground cumin 1/3 cup ground cayenne 1/2 cup kosher salt 1/3 cup freshly ground black pepper

    For the steak sauce: 2 cups Worcestershire 1/2 cup ketchup 2 tablespoons Tabasco 3 tablespoons unsalted butter, softened2 teaspoons sesame oil

    For the potatoes: 3 pounds baking potatoes, peeled and quartered 1 tablespoon kosher salt 1 scant cup whole milk 3 garlic cloves, peeled and smashed 1/3 cup unsalted butter, softened Salt and freshly ground black pepper to taste 1/4 cup extra virgin olive oil.

    1. Remove roast from refrigerator 2 hours before cooking. Heat oven to 375 degrees. In a small bowl, combine cumin, cayenne, salt and pepper. Set roast fat-side up on counter and rub a thick layer of spice mixture over entire surface. Transfer roast to a wire rack in a shallow roasting pan and place in oven for 13 to 15 minutes per pound.

    2. While meat roasts, prepare steak sauce and potatoes. In a medium-size pot, combine Worcestershire, ketchup and Tabasco and set over medium heat. Reduce for 20 to 25 minutes, stirring occasionally, until mixture has thickened. Lower heat to warm and whisk in butter and oil. Transfer to gravy boat or bowl and allow to cool before for serving. (Stored in an airtight container, sauce will last in refrigerator for 2 weeks.) 3. While sauce reduces, place some trimmed fat in a small, heavy-bottomed pot over low heat until it melts. Place potatoes in a large pot, cover with cold water, add salt and place over high heat. When water boils, lower heat to medium and simmer until potatoes are soft, about 20 minutes. Shut off heat.

    4. After roast has cooked for an hour, check temperature by inserting a meat thermometer deep into its thickest part, away from any bone. For medium rare, remove from oven at 125 degrees. Allow to rest 15 to 20 minutes before carving.

    5. While roast rests, finish potatoes. Place a small pot over medium-low heat,add milk and garlic and simmer for 10 to 12 minutes. Shut off heat and discard garlic. Drain potatoes in a colander. Pass them through a potato ricer or sieve back into pot in which they were boiled. Add butter, milk, salt and pepper, place pot over low heat, and stir vigorously with a wooden spoon or whisk. Add olive oil, stirring, and a few tablespoons of rendered fat. Season with salt and pepper. Reduce heat to warm.

    6. Carve roast. Remove bones by slicing down their sides: reserve for later use or serve in a bowl with meal. Carve an inch-thick slice per person. Place on plate with whipped potatoes and sauce on the side.


    Sports Bar Menus Change, but Not Too Much

    THE shiny 10-inch-wide tin of nachos enticing Carolyn Thalin at the mahogany bar of the Stadium Grill in Manhattan was not your normal gloop-coated pile of tortilla chips. Inspired by the chef David Burke’s can o’ cake at his high-end restaurant Fishtail, it was constructed with layers of chips, cheese, black beans, more chips, cheese and beans, and — once baked, topped with salsa, sour cream, jalapeño, guacamole, scallions and more cheese — it was devised to be suffused with flavor right to the very bottom of the tin.

    “I’m a foodie,” Ms. Thalin said as she nibbled eagerly with two girlfriends, glancing at the resurgent Knicks on a 50-foot-wide wall of high-definition TV screens. “And one reason I’m here is that I appreciate the quality of the food.”

    And now — as the high season of the sports bar segues from wild-card frenzy past the Super Bowl and romps through March Madness to baseball’s March 31 opening day — a whole new universe awaits the nation’s worshipers of sports and electromagnetic radiation.

    The food is from-scratch, fresh and even locavore. Behold, then, the Springer Mountain free-range chicken from north Georgia proudly referenced on the menu of Dantanna’s Surf and Turf in the Buckhead neighborhood of Atlanta — along with Creekstone and Allen Brothers beef and Niman Ranch pork. Note the butternut squash bisque at the Hype Lounge, and that roasted brussels sprouts side at the Ainsworth, both in Manhattan. Then meditate on Emeril Lagasse’s steak BAM’Wich at his Lagasse’s Stadium in Las Vegas: grilled sirloin on herb focaccia dressed with blue-cheese slaw and balsamic-braised onions, served with truffle-Parmesan steak fries.

    But, hey, it’s just a steak sandwich. And wasn’t Ms. Thalin noshing nachos? She shrugged, then said, “They have to have them.”

    Unquestionably. As Basho hewed to 17 sound units of three phrases when composing haiku, even the most haute of these venues must accept certain imperishable constraints that, in less attentive hands, have made “sports bar” the two words most capable of inducing terror in serious diners. (“Early bird” aside, that is.) Think eau de beer, invisible waitresses, the mysterious crunch on the floor and, worst, the subpar pub grub slapped down on scarred tables before screen-numbed diners.

    “The staple of the sports bar was a host of processed-food items,” said Mr. Burke, culinary director of the Stadium Grill, a 250-seat restaurant in Bowlmor Lanes at 222 West 44th Street with 29 high-definition screens. “Buying it all frozen, deep-frying it, putting it under a heat lamp and serving it.”

    But as in airports, ballparks and country clubs, sophistication is transforming yet another preserve of culinary ineptitude. And for an edge in a tepid economy, operators are going for every niche.

    Attracting women as well as the guys. Recruiting the big groups, the double-daters and even the sports-haters. Cosseting the V.I.P.’s. Diversifying offerings on slow nights with D.J.’s and even putting up the Oscars and the Golden Globes on their glowing screens.

    Image

    “We want to keep alive as many revenue streams as possible,” said Brian Mazza, an owner of the Ainsworth, at 122 West 26th Street.

    His bustling 350-seat restaurant has 40 42-inch high-definition screens, a lunch-and-brunch space, a dinner area, a V.I.P. section and a wall-wrapping bar-cum-gastropub. Mr. Mazza also attracts a sprinkling of celebrity faces, from Jeremy Piven and Heather Graham to Tinsley Mortimer and Missy Elliott.

    Highbrow sports bars appeal to an entirely different market than their troglodyte relatives like the Blind Pig Bar, a buzzy game-night beehive — at 233 East 14th Street, five doors to the west of the sleek Hype Lounge — with its brick-backed bar, scuffed floors, tin ceilings and walls festooned with sporty bric-a-brac.

    To reach the next level, operators are focusing fanatically on their audience. “You want a little bit of everything under one roof, guys with steins, girls with apple martinis — and the food needs to make a lasting impression,” said Michael O’Neil, the president of Traffic Bar and Restaurant at 986 Second Avenue (East 52nd Street) in Manhattan, which has 120 seats and 24 screens on two floors.

    To Mr. Mazza of the Ainsworth, “our patrons don’t want to be uptight, they don’t want to dress up — and they don’t want to sacrifice the quality of the food or the service, since a lot of them are used to Daniel.”

    On its amenities, they click the “Like” button. “When you come in here, it doesn’t smell like beer and peanuts, and the food is really good for a quote-unquote sports bar,” said Amber Fogler, a television market researcher.

    “It can’t just be, ‘We got wings and you’re at Hooters,’ " said Jason Bunin, the Ainsworth’s executive chef, formerly of Patria, Aureole and Aquavit.

    But upscale isn’t always easy. When the much-imitated Dantanna’s opened seven years ago, “it was a cold couple of years,” said Jay Kazlow, an owner of the 200-seat restaurant. “We had to educate people to understand what we were. If the first thing you see in a restaurant is a 120-inch screen, you start thinking chicken wings. We had to get past that.”

    Customers now seem to embrace the menu at Dantanna’s, where the tuna and hearts of palm are flown in from Hawaii, and where a hot menu item is “the best cioppino this side of San Francisco,” Mr. Kazlow said of the North Beach bouillabaisse.

    In the sports realm, though, trusty perennials may be upgraded, but not eliminated. “I am not above Tater Tots,” said Mr. Burke of Stadium Grill, “but the challenge is to take something common and make it unique.”

    And so, as Mr. Bunin does at the Ainsworth, Mr. Burke offers tuna-tartare tacos. The Burke crab cakes are corn bread-crusted. And there are Gruyère croutons in his oxtail onion soup.

    At Hype Lounge — where the menu was designed by Jason Hicks, former executive chef at La Goulue and Orsay — there are wings, yes, but in six different incarnations, from mild to nuclear, including ginger honey and Old Bay. The burgers are infusible with six different flavors, including anchovy and smoked paprika.

    Alert customers certainly appreciate the effort. “This chicken is better than I’ve had at any other sports bar,” said Vlora Cana, an advertising saleswoman from Brooklyn who was tucking into Mr. Burke’s kung pao chicken at the Stadium Grill. “It has great texture, and there’s plenty of flavor inside.”

    Chefs have their own fascination with the genre. Mr. Lagasse, for two decades a New Orleans Saints ticket holder, said the Las Vegas bar is his take on “tailgating, one of those great American pastimes that I love,” — featuring andouille-sausage-hash tortillas. Let the Creole Reubens roll.

    Daniel Lydia, general manager of the year-old Lagasse’s Stadium, in the Palazzo on the Strip, thinks of the bar as “a 25,000-square-foot man cave” with 375 seats, 109 screens and a sports book. Luxury “boxes” with custom plasma screens and billiard tables go for $1,500 to $3,500 a day.

    The success of Dantanna’s has warranted the opening of a 447-seat mega-outpost in the CNN Center in downtown Atlanta. And Traffic has enough of a following to have inspired a $2 million sibling at West 48th Street and Ninth Avenue that will be twice as big.

    Meanwhile, some classic sports bars have faltered. The ESPN Zone in Times Square closed last year. “Customers don’t want frozen food and frozen TV channels,” said Mr. O’Neil of Traffic. “Here, we’ll change the channels to the game that you want.”

    This requires sports smarts. “Every day we log onto every league and print out their schedules,” said Christophe Jadot, an owner of Hype Lounge, at 243 East 14th Street.

    Even so, they are hostages to the fortunes of the teams: when the Atlanta Falcons lost in the playoffs last month, “it cost me $100,000 in future sales,” said Mr. Kazlow of Dantanna’s, adding that the Super Bowl, surprisingly, can be a slow night. “People do Super Bowl parties at home.”

    More lucrative is March Madness, Mr. Kazlow said. “I get guys who come in at noon for the start of the games and don’t leave until midnight,” he said of the basketball tourney.

    Sports commitment isn’t easily faked. Mr. Jadot of Hype said he spends $1,500 a season for the National Football League satellite package and $1,000 for the N.C.A.A. And Dantanna’s pays $25,000 to $30,000 each year in television fees, Mr. Kazlow said.

    But maintaining equipment and buying all those packages can pay off. Unexpectedly, last summer, “there were 300 people in here to watch the World Cup games early in the morning,” Mr. Mazza of the Ainsworth said. “Great for brunch business.”

    And multipurposing is essential. “When the game is over, you want to say, ‘Now where do we go?’ ” said Gerard Ronan, a salesman sipping Magners Irish Cider. “But at Hype they just push a button, it covers the screens, and we say — why not stay here?”

    He referred to the button that makes a wall cover 10 screens in the Hype Lounge dining room to vanish sports itself, for the nonaddicted who come for the food on nongame nights.

    Women are an increasingly important part of the menu mix, and at the Ainsworth, many order the truffled chicken chopped salad. “Guys with money in suits are here,” Mr. Mazza said, “so girls will come here to meet them.” But for more than a year, he said, the Ainsworth has seen “a great increase in reservations for groups of women,” who are even more abundant during March Madness, because alumnae root for their college teams.

    It is the groups that “create interesting opportunities, because they will order a lot of food, and we can do beer or wine pairings, and they get to sample our menu — and we hope to get them back,” said Mr. Jadot of Hype, as the Rangers played silently on the screens, Nelly sang “Just a Dream” on the sound system and Mr. Ronan’s group shared plate after plate.

    And suddenly, even the dead can provide revenue opportunities. The miraculous, though tentative, reanimation of the New York Knicks is starting to generate excitement — and money.

    Finally, about Chef Burke’s nachos? Ms. Thalin and others may be enthusiastic, but he hasn’t quite signed off on them yet.

    “I don’t like sardines, but I know how to make sardines really well,” Mr. Burke said. “But nachos? I bang my head on the wall, trying to make that great.”


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    Hungry Girl: How to Make Maple Bacon Pancakes You Can Eat On-the-Go

    Lisa Lillien is the author of the popular Hungry Girl website and email newsletter, featuring smart, funny advice on guilt-free eating. She is also the author of eleven books, six of which debuted at number one on the New York Times Best Sellers list. Read her PEOPLE.com blog every Monday for slimmed-down celebrity recipes and more.

    People argue about a lot of stuff when it comes to food, but saying “pancakes are delicious” is pretty hard to debate. That being said, pancakes probably shouldn’t be an everyday food. They’re not the most nutritious (especially when loaded with syrup and butter), and who has time to stand over a skillet and then sit down to properly enjoy them?

    But should our hectic schedules and healthy-eating desires stand between us and the sweet taste of pancakes? No way!

    With this recipe, you can cook up a big batch of poppers over the weekend, and enjoy 𠆞m whenever the mood strikes. And since they’re made with healthy ingredients and are low in calories, you can indulge as often as you𠆝 like.

    Pair a serving with some yogurt or a piece of fruit, and you’ve got a morning meal you can feel good about.

    FROM PEN: Super Chef David Burke Shows You How To Make a Decadent Peanut Butter Waffle Sandwich

    Maple Bacon Pancake Poppers
    Serves 6

    3 slices center-cut bacon or turkey bacon
    ½ cup whole-wheat flour
    ½ cup all-purpose flour
    3 packets no-calorie sweetener (like Truvia)
    1 tsp. baking powder
    ¼ tsp. baking soda
    ¼ tsp. cinnamon
    ¼ tsp. salt
    2 tbsp. light whipped butter or light buttery spread
    ¾ cup unsweetened vanilla almond milk
    ¼ cup (about 2 large) egg whites or fat-free liquid egg substitute
    1½ tsp. vanilla extract
    1 tsp. maple extract
    Optional topping: sugar-free or lite pancake syrup

    1. Preheat oven to 350 degrees. Spray a 24-cup mini muffin pan with nonstick spray.
    2. Cook bacon until crispy, either in a skillet over medium heat or on a microwave-safe plate in the microwave. (See package for cook time.)
    3. In a large bowl, combine both types of flour, sweetener, baking powder, baking soda, cinnamon, and salt. Mix well.
    4. In a medium microwave-safe bowl, microwave butter for 15 seconds, or until melted. Add remaining ingredients. Mix until smooth and uniform.
    5. Add mixture in the medium bowl to the large bowl. Mix until uniform.
    6. Evenly distribute batter into the cups of the muffin pan, and smooth out the tops.
    7. Chop or crumble bacon, and sprinkle over batter. Lightly press to adhere.
    8. Bake until a toothpick inserted into the center of a popper comes out clean, 10 to 12 minutes.

    Active time: 10 minutes
    Total time: 25 minutes

    Nutritional information: 4 poppers: 123 calories, 3.5g total fat (1g sat fat), 372mg sodium, 16.5g carbs, 1.5g fiber, 0.5g sugars, 5g protein


    The 12 Best Foods For Football-Watching

    See this crappy hot dog? We call that a &ldquofood fumble.&rdquo You could&mdashand should&mdashbe eating far more delicious fare during football season.

    To help you call the smart plays, here are the best recipes to cook before kickoff.

    This season, put an end to subpar snacking. Starting this weekend, elevate your home game with this spicy, salty, sweet, and addictive nut mix. The nuts taste best straight out of the oven, served warmed with a cold beer.

    With this recipe, you bake your own pizza bagel bites in less than 20 minutes using fresh ingredients. Pair the homemade bagel bites with ranch dressing they&rsquore really, really good on their own, too.

    Ditch the box. Bake your own. Restore the pizza bagel to greatness.

    Traditionally, this Philadelphia favorite sports thinly sliced steak, &ldquowhiz&rdquo (known in the trade as &ldquoperformance cheese&rdquo), and onions. It&rsquos quite possibly perfection on roll.

    But that&rsquos not to say you can&rsquot improve upon a classic&mdashor, in the case of the following recipe, reinvent the sandwich altogether.

    Ingenious chef David Burke takes that sad supermarket shrimp tray and reinvents every ingredient with this recipe.

    Instead of steaming the shrimp, he coats them in a dusting of spicy flour, then sears them in a skillet until crispy. For the dip, he leverages the sweet heat of sweet chili sauce, upgrades the firepower with Tabasco, and adds a hit of lemon.

    A hot dog can stand up to strong flavors just as well as any burger can, says Doug Sohn, owner of Hot Doug&rsquos in Chicago&mdashwhere Sohn decorates his dogs with everything from prickly pear mayonnaise to blood orange mustard.

    Go with a well-made hot dog and then pile fresh ingredients on top.

    Philadelphia chef Jose Garces starts with a basic homemade Bloody Mary mix, then combines it with Tsingtao beer instead of vodka.

    The beer doesn&rsquot deliver the burn of vodka, but that&rsquos okay&mdashespecially considering that he adds fiery Sriracha sauce.

    Citrus juices and rice wine vinegar deliver a potent acidic punch, but the beer balances this, too.

    When made well, meatballs may rank as one of the greatest protein delivery systems. A perfect meatball offers a soul-satisfying experience.

    They require little else than a side of sautéed greens and a glass of red. Or a bold beer.

    The muffuletta is the 1984 San Francisco 49ers of sandwiches. It&rsquos that good. Massive, meaty, mighty&mdashthis New Orleans creation trounces lackluster meat-cheese combos all day.

    You start with a large, thick roll, and then you pile on a garlicky olive salad, cured meats, sharp provolone, and more olives.

    Call over some friends, serve the sandwich with tall mugs of frosty beer, and flip on the games.

    There&rsquos something deeply satisfying about snacking on seeds. Maybe it&rsquos their crunch, acquired by means that involve far less guilt than plowing through a bag-o-chips.

    Whatever the case, roasted seeds&mdashespecially roasted pumpkin seeds this time of year&mdashmay just be one of man&rsquos greatest snacks.

    Try the following recipe provided by Chris Santos, a New York City chef.

    He&rsquos created a way to take peaches to the next level, tucking them into a quesadilla with creamy brie, red onion, and a sweet-and-spicy red chile honey that&rsquos so good, you&rsquoll want to lick it off the spoon.

    Cantonese ribs derive their unique flavor from hoisin sauce, honey, ginger, and garlic. Hom&rsquos overnight marinade sends five-spice flavor to the bones.

    Yes, the two-hour roast is probably longer than the delivery guy would take, but the recipe is simple. You&rsquoll spend a few minutes making the marinade, and then you can pretty much sit on the couch.

    The recipe for these iconic New Orleans sandwiches comes from Ralph Brennan, a NOLA restaurateur who, back in 2010, took home the title of &ldquoBest Shrimp Poboy&rdquo from Po-Boy Fest for this very recipe.

    For even MORE great-tasting recipes, try our Guy Gourmet cookbook.


    Watch the video: Denver Broncos and Seattle Seahawks themed dishes for Super Bowl party (December 2021).