The Gull Reef Club


Super Bears Sunday

Filed under: — Jaime @ 3:39 pm

This year’s Super Bowl is extra special for this little expat from the City of Big Shoulders. My Bears are playing and are going to smear the Colts all over Miami (odds be damned!). I am completely stoked. My prediction? Bears win, 143 to -6.

Super Bears Sunday wouldn’t be complete without a proper finger-food driven menu. This year’s line up at the Gull Reef Club includes chili dip with homemade tortilla chips, taco salad (also with the homemade tortilla chips), crab fritters, and teriyaki chicken wings. We also have some peanuts around here somewhere as well. On special teams, we’ve got ice cream sandwiches.

For the chili dip, we’re simply smearing down some cream cheese, topping that with a bit of chili, onion, and cheddar cheese and baking until heated through. The tortillas are soft corn cut into 4ths or 8ths, deep fried until deep golden brown, and salted. Easy enough.

For the taco salad we’re making the good kind, not that weird kind like my Aunt Esther used to make when I was a kid (with the French dressing. Shudder.). The good kind is a layer of sour cream/cream cheese/taco seasonings mix topped with layers of cheese, lettuce, tomato, and cilantro. Oftentimes, we include a layer of ground beef in our taco salad but didn’t want to go overboard on meat dishes for today.

We’re also experimenting with crab fritters based off of Alton Brown’s recipe. Note anything odd about that recipe? Yeah, no breadcrumbs in the actual fritter, just around (you saw that right?). It’s a bit unusual, but answers what is usually wrong with most crab cakes – too much filler and not enough crab. You’ll see from the reviews that we run a risk of the fritters disintegrating in the oil. I’m not too concerned. We made the filling last night and have let it sit in the fridge all night to bind. We can also add bread crumbs to the mix if the first few fall apart upon frying. It’s not like Alton Brown will issue us a fine if we alter the recipe. We’ve got cocktail and tartar sauces as sides for that, if necessary.

The half time feature is the teriyaki chicken wings. We started these bad boys about 6 pm last night. They’ve been marinading in a syrup of soy sauce, brown sugar, fresh ginger, and green onions. This was inspired by the teriyaki chicken wings my grandmother used to make for family parties. Unfortunately, no one seems to remember her recipe. Improvising runs the risk of it being overly salty. Too much salt is the likeliest killer of a good teriyaki. Mike found a recipe online and it seems to be a good one. I’ll let you know.

Dessert is vanilla or chocolate ice cream slapped between two chocolate chip cookies. We didn’t have any actual chocolate chips for the cookies but did have a mess of candy bars due to a good sale at Kroger. So they are mostly dark chocolate espresso, with some dark chocolate with almonds, and dark chocolate with raspberries and macadamia nuts. Believe it or not, they’re quite good (we had a pregame sampling last night).

Lots of good food. Can’t wait for the game. Go Bears!

5 Responses to “Super Bears Sunday”

  1. Gina says:

    Glad to see you remember where you come from, my friend. We’re all in mourning here in Chi-town, but then disappointment is second nature to Chicagoans. (Need I bring up the Cubs?) Oh well, the Bears had a great season and went further than they were “supposed” to.

  2. bucket says:

    so how was all the food? I would have thought that your worries about the marinade being too salty were unfounded, if anything it would have acted like a brine and made the meat extra juicy.

  3. Jaime says:

    I can’t imagine the depth of sadness that hung over the Chicagoland area yesterday. That below freezing temperature didn’t help, I’m sure.

    bucket – the food was the best part of the day. You’re right about my teriyaki fears being unfounded. As it turns out, the recipe we used wasn’t ‘teriyaki’ enough. Didn’t have that tang a good teriyaki usually has. I think it needed an acid of some sort, citrus? vinegar? The meat was quite tender though. The test crab fritter did disintegrate so we ended up adding about 1/4 cup of the panko breadcrumbs to mix before coating and frying them. That turned out nicely. You don’t happen to know how to make panko breadcrumbs at home do you? They’re wonderful but so costly.

  4. bucket says:

    Jaime was there egg in the crab cakes? I live in crab cake land, and yes some folks use too much breadcrumbs, it is better for food costs that way but most around here make em pretty lean on the bread and heavy on the meat. Panko bread crumbs are not expensive for me, I buy them at trader joe’s for like 1.50 a bag. I do make my own bread crumbs tho, I will not watse or throw stuff out so stale bread I toast in the oven, drizzled with oil and spices and then finely chop or put in a cuisinart.

  5. bucket says:

    sorry I just read alton’s recipe nope no egg, you should use an egg if you are trying to bind with less bread, even just a yolk would help.

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The Gull Reef Club