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New England and Seattle: Super Bowl food for the big game

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HARTFORD - Looking for something different to serve at your Super Bowl party? Chef Christopher Gentile of the University of New Haven joined the Fox CT morning news Thursday to demonstrate some of his favorite recipes. He also spoke about an upcoming event to end hunger. He made an updated twist on New England Clam Chowder Shooters and Seattle Seahawks Chinook Salmon Sliders.

 

NE Clam Chowder Shooters

Serves: 6-8 (Item will be pre-made for display and tasting)

Makes 1.25 qt.

32 oz. chopped clams w/juice (fresh chopped or canned may be used)

16 oz. clam juice

1 lb. Onions-White (peeled and medium dice)

1/2 head Celery (medium dice)

1 garlic clove-peeled and minced

1 lb. Potatoes-whole-Russet (peeled, medium dice and placed in cold water)

16 oz. Milk-whole

4 oz. Salt Pork-cut off rind and fine dice

1/2 pt. Heavy Cream

2 oz. Butter-Whole-Unsalted

1/4 oz. Thyme-Fresh Herb

2 oz. Flour-all purpose

1/4 oz. Parsley-Flat Leaf-Fresh Herb

Drain the clams, reserving both clams and the liquid. Add enough water so that the total liquid equals 1 qt. Cook the potatoes by simmering the in the clam liquid until nearly cooked-about 10-12 minutes. Remove from the heat and strain well. Reserve the cooking liquid. Render the salt pork with the butter in a small pan on medium heat. Then add the onions, garlic, and celery and cook until lightly brown and tender. Then add the flour and cook to make a blond roux, careful not to burn the flour. Next add in the clam liquid to the roux. Stir or whisk smooth to remove any lumps. Continue to simmer for 30 minutes. Heat milk and cream in a separate pot and bring to a boil, then add. Next, add the clams and potatoes and gently stir to combine all ingredients. Season to taste with salt, pepper, Tabasco sauce, and Worcestershire sauce & fresh Thyme. Serve in a 1 or 2 oz. shot glass and top each shooter with fresh parsley.

 

Chinook Salmon Sliders w/ Cherry-Dijon Aioli

Serves: 8 (Demo-Item will be assembled for display and tasting)

Makes 8-sliders

1 pound raw skinless/boneless salmon fillet

1 teaspoon salt

1 teaspoon pepper

2 oz. field greens

1/4 cup mayonnaise

1/4 cup Dijon mustard

6 ea. fresh dark sweet cherries, (suggest Garnet by Stemilt Growers) pitted and finely chopped

8 slider buns or dinner rolls

8- 6" toothpicks

Preheat the oven broiler on high, with rack in top position. Cut the salmon fillet in 4 oz. pieces, about the size of the bun selected. Season the salmon on both sides with salt and pepper. Place the salmon on a broiler pan or metal tray and broil for 5-6 minutes, flipping once, then 5-6 more minutes. You can adjust the time based upon the thickness of the salmon fillet pieces. The goal is to achieve a crisp texture on both sides when broiling.

In a bowl, mix together the mayonnaise, Dijon mustard, and finely chopped cherries. Then spread the aioli on each side of the bun, then place a piece of salmon, and then the lettuce. Insert 6" toothpick to hold together