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.
America’s leading source for restaurant menu covers
Advertisements
This entry was posted in brunch, seasonal, small plates, supper and tagged , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s