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Ideas on what to eat no mat­ter which Su­per Bowl team you sup­port

Cape Breton Post - - SPORTS - BY CARLY EVERSON MARY FOSTER

Stry­jew­ski says he does them in crab boil — a com­mer­cial spice blend — hot sauce, lots of gar­lic, lemon, onion, pota­toes and ar­ti­chokes, and lots of salt.

Louisiana craw­fish — which re­sem­ble small lob­sters — come live in 14-to 18-kilo­gram (30-to 40-pound) sacks. Most cooks fig­ure 1.5 to two kilo­grams (three to four pounds) per per­son, es­pe­cially with the ex­tras like pota­toes and ar­ti­chokes. When it’s in sea­son, corn also is added to the boil.

Once cooked, the en­tire con­tents is dumped on a news­pa­per­cov­ered ta­ble and every­one digs in. Stry­jew­ski would cook them in the af­ter­noon and eat them be­fore the game.

Chef La­zone Ran­dolph of Bren­nan’s Cre­ole restau­rant in New Orleans’ French Quar­ter, says his must-have re­gional grub for a Su­per Bowl party in­cludes:

— Roasted baby back ribs — “Not bar­be­cued. Roasted in the oven un­til the meat falls off the bones,” he says. “I make them spicy, hot, dry spices, lots of gar­lic.”

— Spicy po­tato salad with Cre­ole mus­tard — a hot and spicy mus­tard in which the mus­tard seeds are crushed and mixed with gar­lic and other spices — and lots of pick­les.

— For half­time, he sug­gests oys­ter po’boys — the oys­ters are lightly breaded and fried — dressed with let­tuce and tomato on crusty French bread.

The As­so­ci­ated Press

This March 2006 file photo shows freshly boiled craw­fish be­ing poured into a bin at the Big Fish­er­man store in New Orleans.

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