Perfectly elegant gameday snacks

Perfect for savory seasonal delight…or elegant gameday offerings.
The Menu Shoppe has it covered.  Gameday specials LED board or table tent specials.
Here’s a pair of rustic but savory dishes.
Sausage and Pepper Stew
From Martha Stewart…a great dish for gameday.  
Whether tailgating…or hosting a watch party. 
3/4 pound hot Italian sausage
1 medium yellow onion, cut into 1/4-inch-thick half-moons
1 medium green bell pepper, seeds and ribs removed, cut into 1/2-inch-thick strips
1 medium red bell pepper, seeds and ribs removed, cut into 1/2-inch-thick strips
1 1/2 teaspoons coarse salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 twenty-eight-ounce can whole tomatoes, seeded and chopped
1/4 cup loosely packed fresh flat-leaf parsley, coarsely chopped
Remove casings from sausage; crumble into 1-inch pieces. Heat a large saute pan over medium heat. Add the sausage; cook, stirring often, until browned and cooked through, about 8 minutes. Remove the sausage from the saute pan with a slotted spoon; set aside. Pour off all but 1 tablespoon of fat from the pan. Return to medium heat; add the onion. Saute the onion until it is just beginning to brown and soften, about 5 minutes. Add the peppers; continue to cook for 10 minutes more. Add salt and pepper. Add tomatoes; bring to a boil, and then lower to a simmer until vegetables are tender and the sauce has reduced and thickened slightly, about 12 minutes more. Return sausage to pan; cook just enough to heat through. Stir in parsley; adjust seasoning with salt and pepper. 
Rustic but elegant…anytime.
Polenta with Eggplant Ragout
for the Ragout:
3 small eggplants
kosher salt
1 tablespoon extra virgin olive oil
1 onion, thinly sliced
1 clove garlic, minced
1 red bell pepper, seeded and chopped
1 pound plum tomatoes, chopped
6 ounces cremini mushrooms, quartered
1 1/2 tablespoon fresh lemon juice
1 tablespoon tomato paste
1/3 cup chopped fresh basil
1/3 cup chopped fresh flat-leaf parsley
6 pitted brine-cured black olives, quartered
1 tablespoon capers, rinsed well
freshly ground black pepper
for the polenta:
olive oil cooking spray
1 cup instant polenta or stone-ground cornmeal
1/4 cup freshly grated Parmesan cheese
1 teaspoon dried oregano
freshly ground black pepper
Peel the eggplants and cut into 3/4-inch slices. Place in a colander and sprinkle lightly with salt. Allow to drain for 30 minutes. Rinse, then wipe off all moisture and salt. Cut into bite-size pieces. Heat the oil in a nonstick saucepan. Saute the onion over medium heat until transparent. Stir in the garlic and saute for 2 more minutes. Add the eggplant} bell pepper, tomatoes} and mushrooms. Cover and cook for 8 to 10 minutes over medium heat, until the vegetables begin to soften. Add the lemon juice} tomato paste} basil} and parsley.
Uncover and simmer until the vegetables are cooked through. Stir in the olives and capers. Add pepper to taste and adjust the season­ing if necessary. While the ragout is simmering make the polenta. Coat a 9-inch square cake pan with cooking spray. Bring 3 cups water to a boil in a deep pot. Add the po­lenta and simmer stirring frequently for 5 minutes. Remove from heat and stir in the cheese, oregano, and pepper. Pour the polenta into the prepared pan and even out the top with a spatula. Let it sit for 10 minutes.  To serve: cut the polenta into squares. Place 2 on each plate and spoon the ragout over the polenta.
Per serving: 230 calories (20% calories from fat) 6 g total fat (1 g saturated fat) 8 g protein 4-1 g carbohydrate 13 g dietary fiber 5 mg cholesterol 180 mg sodium 1,160 mg potassium
If it’s on the menu…the Menu Shoppe has it covered.
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