The Culinary Center's Daniela Abel shared tasty recipes for numerous finger food dishes, deserts, and drinks that are perfect the big game.
- 1 can chick peas, drained
- 1 clove of garlic, whole, peeled
- Pinch of salt
- Pinch of pepper
- 2 tablespoons tahini
- Juice of 1-2 lemons
- ½ jalapeño pepper
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ½ cup extra virgin olive oil +
Add chick peas, garlic, salt, pepper, tahini, lemon juice, jalapeño, paprika, and cumin to food processor and combine. Make sure you’re scraping off the excess mixture off the sides of the processor.
While the food processor is running, in a steady stream add the olive oil and combine until desired texture is achieved. Some people like hummus thick, some like it thinner, just take off the lid, taste it, put the lid back on and add more of what you need for taste and texture.
Make sure you run the food processor for at least 1-2 minutes until texture is very smooth with no chunks.
The Best Pita Chips
- 4 large (or 8 medium) thick pita bread (NOT pocket, not thin pita)
- 1 cup EVOO, divided
- ½ cup Za’tar, divided
- ½ teaspoon kosher salt
Preheat your oven to 400°. Cut pita into bite size pieces. Divide your pita pieces into two large bowls.
In one bowl, add half the olive oil and half the Za’tar and stir very well to combine. In the other bowl, repeat the process (I have you divide it into two because it’s too much pita to coat well if it’s all in one).
Dump pita mixture on to two baking sheets and spread out well. Sprinkle a bit of kosher salt over the pita and cook in the oven for 20 minutes until pita is a bit golden around the edges.
Pita chips can keep in the fridge in a plastic zip lock for about a week.
- 1 package of chicken breasts, cut into strips (or pre-cut chicken tenders)
- 2 cups Panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- Pinch of pepper
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1 tablespoon all-purpose meat seasoning
- 3 eggs, scrambled
Preheat oven to 375°. Cut your chicken in strips that resemble “chicken tender strips” (about 2-inches thick and 5-inches long).
In a small bowl, combine Panko, garlic powder, onion powder, salt, pepper, parsley, basil, and all-purpose seasoning. Mix well and set aside. In another small bowl whisk your eggs together and set aside.
Prepare a baking sheet with parchment paper lined over it and bit of oil to prevent sticking. Take your chicken strips and dip them in the egg mixture first; then in the Panko mixture until they are well coated. Place each strip on the baking sheet. Cook for 15-18 minutes or until golden.
- 3 1/2 cups OO flour +
- 1 teaspoon sugar
- 1 packet dry active yeast
- 2 teaspoons kosher salt
- 1 1/2 cups 110°F water
- 2 tablespoons EVOO
In a food processor fitted with the steel blade or in a KitchenAid with the dough hook, combine flour, sugar, yeast, and salt. While mixer is running add hot water (and yes, it needs to be heated to exactly 110°F, use a kitchen thermometer to check) and then olive oil until dough ball forms. Dump dough on a clean surface and knead with flour until dough comes together and isn’t sticky anymore but very soft, warm, and pliable.
Take a paper towel and add a bit of olive oil to it. Rub the inside of a large bowl with the oily towel to coat completely. Place the dough ball in the bowl and a damp cloth over the top and place bowl in a warm draft free place (try the inside of your oven – not turned on of course) until it doubles in size, about two hours.
Then, take dough ball and punch down (literally take your fist and punch it in the very center so it deflates). Place dough ball on a clean counter and with a sharp chef’s knife cut it in two even pieces. Grease the same bowl again and also grease a second bowl. Place both dough balls in separate greased bowls and place your damp towels over them. Let rise again for 1 more hour.
Flour a work surface generously and place 1 dough ball on it. Shape the ball with your hands and roll out with a rolling pin (make sure to keep flouring both sides so it doesn’t stick) until it’s the size of a pizza pan.
Take a medium or large pizza pan with holes on the bottom and grease with a paper towel with oil on it or spray with PAM. Sprinkle cornmeal on bottom of pizza pan (do this over a sink, it’s messy!). Gently roll your pizza dough around your rolling pin and transfer to pizza pan. *NOTE: Make sure you do this step BEFORE you put on pizza toppings, once you put on your toppings, you won’t be able to transfer it to the pan* Place sauce/toppings on dough and cook anywhere between 400° and 450° (depending on type of pizza!). The dough can also be cooked on pizza stone or right on the surface of a wood burning pizza oven.
Chocolate & Whip Cream Pizza
- 1 pizza dough (see previous recipe)
- 3-4 tablespoons extra virgin olive oil
- 1 pint heavy whipping cream
- 3 tablespoons white sugar
- 1 (13 ounce) jar of Nutella
Heat oven to 450°. Roll out a pizza dough with plenty of flour for dusting. Place on a pizza pan and generously rub the olive oil all over the dough. Cook in the oven for 4-6 minutes until dough is puffed up but still nice and soft. Take out of the oven and leave on the counter to cool a bit.
In a KitchenAid fitted with the whisk attachment, pour your heavy cream into the bowl. Start the whisk on medium speed and add the sugar, 1 tbsp at a time, and watch carefully until a whip cream texture is formed. Turn off your mixer.
With a large rubber spatula spread the Nutella on your pizza. With another large rubber spatula spread the whip cream on top of the Nutella. Cut into pizza squares or wedges. Make sure you get a lot of chocolate on your face when you eat this.
Mancinelli Marinara Sauce
- 2 tablespoons extra virgin olive oil (EVOO)
- 3 garlic cloves, minced
- Pinch of hot pepper flakes
- 1 (28 ounce) can of whole tomatoes, pureéd
- 1/2 cup water
- Salt and pepper to taste
- 1/4 cup of grated Parmigiano-Reggiano
- 1/4 cup of fruit forward red wine (like a California table red or a Zinfandel)
- Handful of fresh basil, chopped
- Handful of fresh flat leaf Italian parsley, chopped*
In a large Dutch oven heat the EVOO and sauté garlic with hot pepper flakes for 20 seconds on medium heat... DO NOT burn! If you do, you have to start all over again. Beforehand, blend can of tomatoes and purée until smooth. Add the tomatoes to the pot along with 1/2 cup of water. Turn up the heat a bit and wait for the sauce to come to a boil then turn down heat to let sauce simmer. Add salt and pepper to taste (I'd start with 1/2 tsp of salt and ½ tsp of pepper and go from there... Keep tasting and adding). Add cheese, wine, and fresh herbs. Stir and let simmer until liquid is reduced and sauce is thick, this takes about 20 minutes. Add to your favorite pasta.
* Do not EVER get the curly kind of parsley. It has no flavor and is purely for garnish, not cooking.
• If you can't get the good kind... I'd recommend skipping this. Bad/cheap cheese will ruin the dish.
This “Mother sauce” and all sauce variations freeze very well. The Mother sauce can be frozen for up to 6 months.
- 1-2 scoops vanilla ice cream
- 1 can root beer
- 2 ounces marshmallow vodka
- Whipped cream
In a tall glass add vanilla ice cream. Pour the root beer over the ice cream; then the vodka. Top with whipped cream and enjoy with a spoon and straw!
Bowl of Sorbet-Margarita
- Margarita or low ball glass
- 1 lime wedge
- Salt/sugar for rims
- 1 scoop lime sorbet
- 1 ounce silver tequila
- 1/2 ounce Grand Marnier or Orange Liquor/Cognac
In a margarita or low ball glass, outline the rim with lime juice by rubbing with a lime wedge. Dip the rim into a small plate of sugar or salt (this should create the “salted rim” effect). Place 1 scoop of lime sorbet into the glass. Pour tequila and then cognac over the sorbet. Let sorbet melt a little into the tequila as you scoop/slurp it up!