A N.Y. vs. Boston Super Bowl Party Menu

This Super Bowl weekend, New York and Boston food faves go head-to-head, with a Giants vs. Patriots soup-and-sandwich party for eight, on our special "Chef on a Shoestring" budget of $80. Your coach? Chef Waldy Malouf.

The lineup?

New York-Style Grilled Corned Beef Sandwiches, Manhattan Clam Chowder, and Mini New York Cheesecakes ...

VS. ...

Boston's Meatball Subs, New England Clam Chowder, and Boston Cream Pie Cupcakes.

Waldy Malouf is the chef and co-owner of Beacon Restaurant in New York city, as well as Waldy's Wood-Fired Pizza and Penne in Chelsea. He is well-known in the food world for his work at some of New York's finest restaurants including the Four Seasons and the Rainbow Room. His first cookbook, "The Hudson River Valley Cookbook," was nominated for an IACP/Julia Child cookbook Award. His most recent book was 2003's "High Heat."

He has recently launched a fundraising initiative to help Green Chimneys, an internationally renowned organization serving children with emotional, behavioral, social and learning challenges. It kicks off this upcoming Tuesday, Feb. 5, with Beacon's "Beefsteak Dinner" ... $30 from every check will go toward the campaign.

"Green Chimneys has an antiquated kitchen sorely in need of an update," said Malouf. "We'll start with about $9,000 from the Beefsteak to kick off the program and then we'll donate a dollar per check for the remainder of the year.

"I understand the importance of a functioning kitchen better than most people do. I've been involved with Green Chimneys (he has been on the advisory board) for more than 15 years and the culinary program, while not neglected, has not been an integral part of the school and education program. With the development of a new kitchen, we should be able to do that and offer both therapeutic and educational opportunities to students, as well as future career training."

Food Facts:

Chowder: This term is used for any thick, rich soup containing chunks of meat, fish or vegetables. New England Clam Chowder is made with milk and cream (and a little flour to thicken the base) while Manhattan Clam Chowder is made with tomatoes.

IMPORTANT: The chowders are best when made ahead one day, chilled and then re-heated.
Also, while it's perfectly fine to use canned clams, Waldy prefers fresh steamed and chopped clams.

Boston Cream Pie: This is actually not a pie at all but two layers of sponge cake with a thick custard filling. Waldy is making mini versions for dessert.

Recipes:

New York Style Grilled Corned Beef Sandwiches
Serves 8

1/4 cup spicy brown mustard
8 slices N.Y.-style rye bread without seeds
1 pound thinly sliced corned beef
8 slices Swiss cheese
1 cup coleslaw
1/2 cup Thousand Island dressing
1/4 cup butter, melted

Spread mustard on one side of 4 slices of bread. Divide corned beef and cole slaw between the four slices of bread. Place two slices of cheese on each sandwich. Brush the Thousand Island dressing on the other four slices of bread and place on top.

Brush butter on one side of each sandwich. Grill, buttered side down, in medium-hot skillet until golden brown, pressing gently. Brush butter on top slice of sandwiches; turn and grill until golden brown.

Cut each sandwich into four pieces and place on a platter. Serve with pickles and any leftover coleslaw. Serve immediately.

Boston's Meatball Subs
Serves 8

1/2 pound freshly ground pork
1/2 pound freshly ground beef
1/4 cup bread crumbs
1/2 cup freshly grated parmesan cheese
2 teaspoon oregano
1/2 teaspoon red pepper flakes
1 tablespoon finely minced fresh garlic (make into a paste)
Salt and freshly ground black pepper
3 tablespoons olive oil
2 cup good quality tomato sauce
8 thick slices fresh mozzarella (1/4 inch)
4 fresh submarine rolls

Freshly grated parmesan cheese to serve separately

In a medium-size bowl, mix beef, pork, bread crumbs, cheese, oregano, red pepper and garlic. Mix well and season with salt and pepper to taste. Divide and roll into 16 evenly sized meatballs.

Heat olive oil in a large skillet over medium-high heat. Add meatballs and brown on all sides about 8 to 10 minutes. Pour off and discard oil. Add tomato sauce and simmer for 4 to 5 minutes.

Split the rolls lengthwise, parallel to the table top. Place four of the meatballs into each roll. Spoon some tomato sauce over each meatball and place two slices of mozzarella in each sandwich.

Heat sandwiches on a baking sheet in a 350°F oven for 5 minutes.

Cut each sandwich into two and place on a platter with any extra sauce and parmesan.

New York Style Clam Chowder

1.5 cups chopped clams, drained, reserve juice
1/4 cup extra virgin olive oil
1/4 cup diced bacon
1/2 cup chopped celery
1 cup chopped onions
1 tablespoon fresh thyme
1/2 cup diced green peppers
6 cups clam juice
1 (24 ounce) can tomatoes, drained, seeded and chopped, reserve liquid
2 cups small diced potatoes
2 tablespoons freshly chopped parsley
Salt and freshly ground black pepper to taste

Drain juice from clams and reserve.

In a large soup pot, heat olive oil. Add fat back and sauté until crisp. Add celery, onions, thyme and green peppers; cook for 3 more minutes.

Add clam juice, tomatoes and tomato juice. Add potatoes and clams. Simmer for 25-30 minutes until potatoes are cooked all the way through.

Season with salt and pepper to taste. Garnish with parsley and serve with oyster crackers or crisp bread.

Note: Best if made one day ahead, chilled, reheated and served.

New England Clam Chowder

1.5 cups chopped clams, drained, reserve juice
2 tablespoons butter
1/2 cup chopped bacon
1/2 cup chopped celery
1 cup chopped onions
1 tablespoon fresh thyme (or, substitute 1 tsp dried thyme)
2 tablespoons all purpose flour
4 cups clam juice
1 cups heavy cream
3 cups milk
2 cup small diced potatoes
Juice from half a lemon
2 tablespoons freshly chopped parsley
Salt and freshly ground black pepper to taste

Drain juice from clams and reserve.

In a large soup pot melt the butter. Add bacon and sauté until crisp. Add celery, onions and thyme; cook for 3 more minutes. Then add flour and blend cook for one or two minutes.

Add clam juice, heavy cream and milk, stirring constantly. Add potatoes and clams. Simmer for 25-30 minutes until potatoes are cooked all the way through.

Season with lemon juice, salt and pepper to taste. Serve with oyster or pilot crackers and fresh chopped parsley.

Note: Best if made one day ahead, chilled, reheated and served.

For the dessert recipes see page 2 ...

Mini New York Cheesecakes
Yield: 8 cupcakes

1/2 cup graham cracker crumbs
2 tablespoons granulated sugar
1 tablespoons melted butter
20 ounces cream cheese, softened
1/2 cup granulated sugar
3 teaspoons lemon juice
1 teaspoon grated orange zest
1/2 teaspoon vanilla extract
1/2 teaspoon salt
2 whole eggs

Preheat oven to 350º F.

Spray an 8-cup muffin pan with non-stick cooking spray.

Mix together the graham cracker crumbs, sugar and butter until combined. Divide graham cracker mix evenly into 8 cupcake mold. Push the graham cracker mix into the bottom of the cup.

In an electric mixer with a paddle attachment, beat the cheese, sugar, orange zest and vanilla until light and airy. Mix in the eggs one at a time. Scrape sides well with a rubber spatula and mix well.

Divide the mixture among the 8 cupcake molds - do not overfill.

Bake for 20-25 minutes or until lightly brown on top and cooked through.

Boston Cream Pie Cupcake
Yield: 8

Cake
4 ounce butter
1 1/2 cup sugar
3 eggs
1/2 teaspoon salt
1 1/2 all purpose flour
1/2 teaspoon baking soda
4 ounces sour cream
1/2 teaspoon vanilla

Preheat oven 350º F.

In an electric mixer, beat together butter, sugar, salt and vanilla until light and fluffy. Slowly add the eggs one at a time. Sift flour and baking soda and add alternately with the sour cream until well blended. Place in a pastry bag with either a plain tip or no tip. Set aside.

Custard
1 1/2 cup milk
2 eggs
1 yolk
1/2 cup sugar
2 tablespoons corn starch
1 tablespoon butter
1/2 teaspoon salt

In a small, non-reactive saucepan, bring milk to a simmer.

In a separate bowl mix together eggs, egg yolk, sugar, and corn starch. Pour half the warm milk into the egg mixture and mix well. Return egg and warm milk mixture into the saucepan and cook over low heat until thick.

Remove from heat and mix in butter. Pour custard into a bowl and set aside. Let cool.

When cool, place custard in a pastry bag with either no or plain tip.

Chocolate Glaze

8 ounces chopped good quality dark chocolate
1/2 cup heavy cream
1 tablespoon butter

In a small stainless steel sauce pan bring heavy cream and butter to a boil. Place chocolate in a bowl; pour hot heavy cream mixture over the chocolate. Gently mix until well blended. Set aside and keep warm.

Assembly

In a 4-5 ounce ramekins (buttered and floured or sprayed with non-stick spray) or cup cake liners in a cup cake tin, in a circular motion pipe a ½-inch thick layer of the cake batter into each cup.

Then with the same motion, pipe in a ½-inch layer of the custard into each cup. Now pipe in another layer of the cake batter into the cup. Do not overfill. The cup should be two-thirds full.

Bake for 15 minutes or until golden brown and a cake tester comes out clean. Remove from oven and let cool.

Remove the cupcakes from the ramekins or the cupcake tins and place on a wire rack. Spoon and spread a tablespoon of the chocolate glaze on top of each cupcake. Cupcakes can be refrigerated overnight if necessary.