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A Super Bowl Feast

Ira Freehof
"The Comfort Diner"
New York, N.Y.

Super Bowl Menu:
Buffalo Wings with Blue Cheese Dressing
Meatloaf Melt with Rye Bread
Vegetarian Chili
Mixed Berries Shortcake

Buffalo Wings with Blue Cheese

5 pounds of chicken wings
1 cup of all purpose flour
1 tablespoon of salt
1 teaspoon of grounded black pepper

For the sauce:
4 tablespoons of melted butter
1/2 cup of hot sauce
1 chipotle pepper
2 tablespoons of honey
1 tablespoon of worcestershire sauce
1 teaspoon of A-1 Steak Sauce

For the dressing:
4 ounces crumbled blue cheese, such as Roquefort or Gorgonzola
3 tablespoons of milk
1/2 cup mayonnaise
6 tablespoons extra virgin olive oil
1/4 cup dry white wine
1 teaspoon dijon mustard
Pinch of coarse salt
Pinch of freshly grounded black pepper


  1. Preheat oven to 350 degrees.
  2. Remove the wing tips from the wings and discard. Separate each wing into two pieces.
  3. Combine the flour, salt, and pepper in a medium bowl.
  4. Coat the wings with the flour mixture and shake off any excess.
  5. Heat the oil over medium heat in a deep heavy pot to 375 degrees or until it sizzles when you place a wing into it.
  6. Add as many wings as will fit into the pot without crowding. Fry, turning, once until golden brown and cooked through, approximately 10 minutes.
  7. Drain on paper towels, place the wings in the oven and repeat with the remaining wings.
Method for the sauce:
  1. Combine all the ingredients in a blender and blend until smooth and well combined.
  2. Pour into a saucepan and heat over low heat until simmering.
  3. Remove the wings from the oven, place into a large mixing bowl and pour the sauce over them.
  4. Toss until evenly coated.
Method for the dressing:
  1. In a small bowl, mash the blue cheese and milk with a fork until creamy. Add the rest of the ingredients and whisk until well mixed. Cover and refrigerate until ready to use.
  2. Serve wings with blue cheese dressing, carrot, and celery sticks.

Meatloaf Melt

1 pound ground beef, 80 percent lean
4 ounces ground veal
4 ounces ground pork
(Note: A "meatloaf variety" pack of beef, pork, and veal may be used.)
2 large eggs, at room temperature
3/4 cup milk
1/2 cup oatmeal
1/2 cup canned peeled tomatoes drained and roughly chopped
1/3 cup finely diced celery
1/2 cup finely diced onions
1 clove garlic, minced
1 tablespoon dried basil
1 tablespoon dried thyme
1 tablespoon dried oregano
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper


  1. Preheat oven to 425 degrees.
  2. In a large bowl thoroughly combine the beef, pork, and veal.
  3. In a separate bowl, beat the eggs, then stir in the milk and oats.
  4. Pour the egg mixture into the meat mixture and combine thoroughly.
  5. Add the remaining ingredients and combine again until fully incorporated.
  6. Form into a loaf in a roasting pan and bake for 45-50 minutes.
Ingredients for the meatloaf melt sandwich:
8 thick slices (1 1/2 - 2 inches) of meatloaf
3 ripe tomatoes, sliced
16 slices of sharp cheddar
16 slices of rye bread
4 tablespoons of butter, softened

To assemble each sandwich:

  1. Place a slice of cheddar on a piece of rye bread.
  2. Place the meatloaf on top of the cheddar cheese.
  3. Place 2 tomato slices on top of the meatloaf.
  4. Place another slice of cheddar on top of the tomato.
  5. Close the sandwich with another piece of rye bread.
  6. Spread 3/4 teaspoon of softened butter evenly and thoroughly over each sandwich top.
  7. Place each sandwich, butterside down, on a griddle heated to 300 degrees.
  8. While the first side is grilling, butter what is now the top half of each sandwich.
  9. Grill until the bread is golden brown, about 3 to 5 minutes per side.
Vegetarian Chili

2 tablespoons of olive oil
1 cup each of diced peeled carrots, diced green pepper, diced red pepper, diced red onion
2 cloves of garlic, minced
1 tablespoon of chopped cilantro
2 jalapeno peppers, seeded and diced
1 tablespoon of ground chili powder
1 tablespoon of ground cumin
28 ounce can of plum tomatoes, with juice coarsely chopped
16 ounce can of each black, kidney, and Northern beans, rinsed and drained
3/4 cup of tomato juice
4 ounces of bittersweet chocolate


  1. Heat the olive oil in a large saucepan over medium heat.
  2. Add the carrots, onions, peppers and garlic. Cook, stirring often, until the vegetables are tender, about 12-15 minutes
  3. Add the jalapeno, chili powder, cumin and cilantro and cook, stirring for 2 more minutes
  4. Add the tomatoes, beans, tomato juice and chocolate, bring to a boil, reduce heat to low and simmer uncovered for about 45 minutes, stirring occasionally
  5. Ladle into bowls and garnish with any or all of the following: shredded cheddar, tortilla chips, sour cream, salsa
Mixed Berries Shortcake

Ingredients for the berries:
1 generous pint strawberries or mixture of fresh berries, hulled and sliced
1/4 cup sugar, or to taste, depending on the sweetness of the berries

Ingredients for the biscuits:
2 1/2 cups all-purpose flour, plus more for shaping
1/2 cup sugar, plus more for coating biscuits
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon fine salt
6 tablespoons (3/4 stick) unsalted butter, chilled and cut into 6 equal pieces
2/3 cup buttermilk
1 large egg yolk, at room temperature
1/2 teaspoon vanilla extract
2 tablespoons milk (approximately), for coating the biscuits

Ingredients for the whipped cream:
1 1/4 cups heavy cream
1 teaspoon vanilla extract
2 teaspoons sugar

Toss the berries with sugar 30 to 40 minutes before serving.


  1. Preheat the oven to 425 degrees.
  2. Butter a baking sheet.
  3. Place the flour, sugar, baking powder, baking soda, and salt in a food processor and pulse to combine. Add the butter and pulse until the mixture is crumbly.
  4. Place the buttermilk in a measuring cup and stir in the egg yolk and vanilla. With the processor running, add the buttermilk mixture and process until well incorporated. The dough should be slightly sticky but manageable. Transfer the dough to a floured sheet of waxed paper.
  5. Sprinkle the dough with flour. Pat the dough evenly 3/4 inch thick.
  6. Using a 3-1/2-inch biscuit cutter, cut biscuits from the dough and transfer them to the buttered baking sheet.
  7. With your fingers, coat the top of the biscuits with a light film of milk and sprinkle with sugar.
  8. Bake in the preheated oven until light golden, 11-13 minutes.
  9. Transfer to a wire rack and cool for a couple of minutes.
  10. Whisk the cream with the vanilla and sugar until nearly stiff.
  11. Cut the cooled biscuits in half horizontally.
  12. Put the bottom half of 4 biscuits on 4 individual plates.
  13. Spoon the berries over the biscuits and the whipped cream over the berries.
  14. Cover with the top half of the biscuits.
  15. Serve immediately.
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