Ask A Baltimore Expert: Best Recipes For Super Bowl Sunday

Looking for some snacks to wow your friends with at this year's Super Bowl Party? Try Web Cooking Classes by Chef Todd Mohr! While Chef Todd lives and works out of Baltimore, his work extends worldwide, with people in countries all over looking with eager anticipation for the release of his regular lessons on genius techniques for culinary amazement. Mohr's motto is "The best cooks know it's not what you cook, but how you cook!" Chef Todd Mohr is a certified culinary educator who empowers home cooks with the basic methods behind cooking so they enjoy creativity and freedom in the kitchen. Take a free online cooking class at his Web Cooking Classes.

Todd Mohr
Web Cooking Classes
Baltimore, MD
(866) 286-9521
www.webcookingclasses.comTodd Mohr began his career in advertising. However, after suffering a career crisis, Mohr pulled up roots, sold everything, and invested his life in his secret passion of cooking. Mohr quickly proved himself a virtuoso at the art, heading up hospitality services, starting his own catering service and finally his online cooking school for everyone on the planet. This life-changing decision has placed Mohr at the hub of a vast digital network of aspiring chefs who find inspiration in his technique and his fun, accessible educational style. If you, yourself, happen to be such a person, we highly recommend you check out Mohr's website, take a free class and check out one of his many videos.But with the Super Bowl coming up, and everyone eager to impress their friends with the best spread at their personal Super Bowl blowout, Chef Todd seemed like the perfect guy to ask what to make if you want to win that coveted "best Super Bowl party 2016" spot. Check out his recipes and see if you agree.

Mini Chicken Wellingtons
(Makes 18 Pieces)

• 2 puff pastry sheets (approx 12x12)
• 2 cups minced mushroom caps or stems
• 1 small shallot, minced
• 4 chicken breasts or tenderloins, cooked and cut into 1 inch cubes
• 2 Tbsp sherry
• ½ cup whole egg, beaten with 1 tbsp water
• 2 Tbsp unsalted butter

1. Melt butter in sauté pan, sauté shallot until soft, not brown
2. Add minced mushroom, sauté until all moisture runs from mushrooms
3. Add sherry wine, reduce until almost dry.
4. Drain and press sauté mixture to remove all moisture
5. Lay puff pastry on cutting board and cut into 9 equal squares
6. Spoon approximately 1 tsp mushroom mixture onto each square
7. Place chicken cube on top of mushroom mixture
8. Wrap puff pastry around chicken/mushroom mixture, sealing bottom
9. Arrange on baking sheet, seam side down
10. Brush with egg wash
11. Bake 425 degrees until puffed and brown.

Crabmeat-Stuffed Shrimp Scampi
(Makes 12 Pieces)

• 12 large shrimp, peeled, de-veined, butterflied, tail on
• ½ cup crab meat
• ¼ cup onion, finely minced
• ¼ cup garlic, finely minced
• 1 Tbsp butter, unsalted
• 1 Tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp worcestershire sauce
• Juice of ½ lemon
• 2 Tablespoons fresh parsley, minced
• Salt and pepper to taste

1.  Melt butter in sauté pan, sauté onion and garlic until soft, remove and cool
2. In mixing bowl, combine mayonnaise, mustard, worcestershire sauce
3. Add crabmeat, lemon, parsley, and onion/garlic saute.  Fold gently so as not to break up crabmeat.
4. Add salt and pepper to taste
5. To stuff shrimp:  place shrimp top vein down, and flatten.
6. Spoon crabmeat mixture onto shrimp.
7. Fold tail over crabmeat mixture.
8. Arrange on baking dish, bake 350 until shrimp are pink, crab is light brown.

Boh-Ti-Mohr Beer Pretzels

• 1 bottle (12 oz) of your favorite Baltimore beer
• 2 tsp active dry bread yeast
• ½ tsp sugar
• 20 ounces bread flour
• 1 egg, beaten
• Coarse kosher salt

1. Bloom yeast in ¼ cup beer and sugar mixture until it starts to bubble.
2. Combine flour and yeast mixture.
3. Add remaining amount of beer in bottle. Don't drink any yet.
4. Use electric mixer and dough hook to mix until dough is elastic and doesn't tear. (About 15 minutes of mixing)
5. Form the dough into one large ball, cover with damp towel and let rise until double the volume.
6. Punch the dough down to knock all air out and let ferment again until twice in volume.
7. Punch dough down to knock all the air out
8. Portion into 2 ounce balls
9. Roll balls into long sticks
10. Tie long sticks into a pretzel shape
11. Brush with beaten egg/water wash
12. Coat with salt
13. Let pretzels rise 30 minutes in a warm spot.
14. Bake 400F oven until brown
15. Serve with dipping sauces or gourmet mustards.

Related: Best Sports Bars In Baltimore

Crab-Stuffed Pastry Puffs
(Serves 8)
Pate a Choux (Éclair Paste)

• 8 oz whole milk
• 4 oz butter
• ½ tsp salt
• 6 oz bread flour
• 10 oz whole eggs

1. Combine the milk, butter and salt in a saucepan.
2. Bring the mixture to a full, rolling boil
3. Remove the pan from the heat and add the flour all at once; stir quickly
4. Return the pan to moderate heat and stir vigorously until the dough forms a ball and pulls away from the sides of the pan.
5. Transfer the dough to the bowl of a mixer.
6. Mix at low speed with a paddle attachment until the dough has cooled slightly, it should be below 140 degrees. It should be very warm, but not too hot to the touch.
7. At medium speed, beat in the eggs a little at a time. Add no more than a quarter of the eggs at once, and wait until they are completely absorbed.
8. Add the dough to a pastry bag with a plain tip.
9. Pipe out ping-pong ball sized dots on sheetpan
10. Bake 425 degrees until leavened and brown.
11. Cool, and slice horizontally to reveal hollow center 

Crabmeat Filling

•  1 cup crab meat
• ¼ cup onion, finely minced
• 1 tbsp butter, unsalted
• 1/2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp worcestershire sauce
• Salt and pepper to taste

1.  Melt butter in sauté pan, sauté onion until soft, remove and cool
2. In mixing bowl, combine mayonnaise, mustard, worchestershire sauce
3. Add crabmeat and onion.  Fold gently so as not to break up crabmeat.
4. Add salt and pepper to taste
5. Spoon crabmeat mixture onto previously baked puffs

Oysters Casino

• 1 dozen fresh oysters, shucked onto ½ shell, reserving the liquid
• 6 strips bacon, small dice
• 1 red bell pepper, roasted, peeled, seeded, small dice
• 1 green bell  pepper, small dice
• 1 onion, diced
• 2 tbsp butter
• ½ cup fresh bread crumbs

1. Saute bacon in saucepan until it browns and renders all fat.
2. Remove all but 2 tbsp bacon fat
3. Saute peppers and onions in bacon fat with bacon
4. Add ¼ cup oyster liquid
5. Reduce until almost dry
6. Add butter and bread crumbs to mealy consistency
7. Top each oyster with bread crumb mixture
8. Bake 350 degrees 10-15 minutes until oysters are at least 165 degrees.

Related: Ask A Baltimore Chef: 5 Mouth-Watering Meatloaf Recipes