It won’t be the San Francisco 49ers or the Oakland Raiders
racing down the field on the opening kickoff of the 38th Superbowl
on Feb. 2, but one thing is still clear: the Superbowl is the
second largest food-eating day of the year behind Thanksgiving.
It won’t be the San Francisco 49ers or the Oakland Raiders racing down the field on the opening kickoff of the 38th Superbowl on Feb. 2, but one thing is still clear: the Superbowl is the second largest food-eating day of the year behind Thanksgiving.
And with this year’s big game taking place at the new Reliant Stadium in Houston, why not give your own Superbowl party a little Southwestern flavor?
The team of Aramark executive chefs at Reliant Stadium are helping superbowl partiers do just that with he release of a few menu items they concocted specially for the Superbowl with their home in Houston in mind.
“If you will, (on that day) we’re the largest restaurant in the world,” said Doug Moretz, director of premium services for Aramark at Reliant Stadium. “Our goal is to give the people around the nation a taste of Texas.”
On top of the 72,000 that will pack the stadium for the game, there are more than 10,000 staff members, another 10,000 in corporate hospitality tents and more from media outlets.
“All in all, I’d say in the neighborhood of 200,000 people will be fed that week,” he said. “We’ll be bringing in 70 chefs and managers from around the country.”
There’s quite a responsibility with the spotlight on Houston for Super Bowl week, but Moretz sees the big game as an opportunity to showcase the best his staff has to offer.
“It’s quite different than what we usually do,” he said. “We wanted something very unique.”
In order to create dishes that would acurately portray south Texas and held up when serving tens of thousands of guests, Aramark’s regional culinary team consisting of Regional Executive Chef Michelle LeBleu and Executive Chefs Mark Cornish and Jason Forrest have been preparing for the last six months.
“That was one of the big factors, Houston and Texas,” said Cornish, who has been a chef with Aramark for more than three years. “The the reason why the menus are based the way they are – a lot of Southwest flavoring.”
Moretz said it was a challenge to put together a menu that would be served to more than 40,000 fans, especially with the discerning taste buds of the higher class crowds that make their way to the Superbowl – unlike most of the rest of the games, a hot dog or polish sausage won’t impress the high-class tastebuds that can afford to sit in the box seats at Reliant on Sunday.
“We’re going to have a few high-end tastes,” he said.
Cornish said the chefs worked to make sure the meals would hold their flavor when served for such a large group.
“That was a major concern,” he said. “We do a lot of pork and a lot of chicken. We do larger portions, which hold up better, and all our beefs are going to be cut at carving stations.”
Cornish isn’t new to putting together high-end feast for large groups and in a big spotlight. In the Texas native’s three years with Aramark, he’s been involved with the opening of Reliant Park, participated in the opening of Houston Astros’ Minute Maid Park and served as an executive chef for the 2000 Republican National Convention in Philadelphia. But that doesn’t mean he’s not excited about taking part in the Superbowl.
“It’s going to be a great experience,” he said.
Cornish said the chefs put together dishes with the hope that vistors from outside of Texas would come away with a learning experience.
“This might sound a little off the wall, but I hope they find it friendly, exemplifying a warm Southern hospitality, sit-at-home kind of meal, with a look of culinary expertise,” he said. “I want them to say, ‘I never thought that Texas food looked and tasted like it did.’ ”
Of all the different dishes the team came up with, Cornish said he was most proud of the Cilantro Pesto Shrimp.
“Our grilled items are the items we’re most proud of, like our shrimp and cilantro,” he said. “We’re pretty confident that if they’re coming from the East Coast or the West Coast, this is going to be a huge experience.”
Baja Nachos
Prep Time: 25 min.
Marinating Time: 3 hr.
Cook Time: 15 min.
1 to 1 1/2 lb. beef flank steak
1/2 cup + 2 tbsp. olive oil, divided
1 tbsp. chili powder
1 tbsp. granulated garlic or garlic powder
1/2 cup chopped onion
1 tbsp. ground cumin
1 can (15 1/2 oz.) black beans
1 jar (15 1/2 oz.) salsa con queso
Tortilla chips
Garnishes: pico de gallo, sour cream, sliced fresh jalapenos
1. Place beef in 2-qt. shallow baking dish. Combine 1/2 cup oil, chili powder and garlic. Pour over beef. Cover and refrigerate 3 hr. or overnight to marinate.
2. Remove beef from marinade. Grill beef on medium-hot grill 10 min. or until medium rare (140°F.). Let stand 10 min. Cut beef into 1/2″ cubes.
3. Sauté onion in 2 tbsp. hot oil in saucepan. Add cumin and black beans and heat through. Heat queso in separate saucepan until hot.
4. Place beef cubes, beans and queso in separate containers; keep warm. Serve with tortilla chips, pico de gallo, sour cream and jalapenos. Serves 10.
Grilled Beef Tenderloin
Prep Time: 20 min.
Marinating Time: 3 hr.
Cook Time: 50 min.
3 lb. beef tenderloin, trimmed
1/2 cup canola oil
1/4 cup chopped fresh garlic
1/2 cup chopped fresh parsley, divided
1 tbsp. minced fresh rosemary leaves
1 cup sour cream
1/4 cup horseradish
1. Place beef in 2-qt. shallow baking dish. Mix oil, garlic, 1/4 cup parsley and rosemary. Pour over beef. Cover and refrigerate 3 hr. or overnight to marinate.
2. Heat heavy skillet over medium-high heat. Add beef and brown on all sides. Place beef on rack in roasting pan.
3. Roast at 325°F. for 45 min. or until medium rare (140°F.). Let stand 15 min.
4. Mix sour cream, horseradish and 1/4 cup parsley. Slice beef and serve with horseradish sauce. Serves 10.
Cilantro Pesto Shrimp
Prep Time: 30 min.
Cook Time: 3 to 5 min.
2 lb. fresh jumbo shrimp (16/20) in shells
1/2 cup finely chopped fresh cilantro
1/4 cup purchased basil pesto
Olive oil
2 lemons, cut into wedges
Cocktail sauce
Fresh cilantro
1. Heat salted water in large saucepot to a boil. Add shrimp and cook until water comes back to a boil, about 3 min. and shrimp turn pink. Drain shrimp. Chill in iced water bath, about 10 min.
2. Peel and devein shrimp, leaving tails. Pat shrimp dry with paper towels.
3. Mix cilantro and pesto. Add shrimp and toss until coated. If mixture is too thick to coat shrimp, add a little oil to thin. Serve shrimp with lemon wedges and cocktail sauce. Garnish with cilantro. Serves 10.
Cowboy Cut Steaks
Prep Time: 3 hr.
Cook Time: 55 min.
Pico de gallo
1 lb. fresh large shrimp, cooked, shelled and deveined
6 plum tomatoes, diced (3 cups)
1/2 cup diced onion
1/2 cup chopped fresh cilantro
1 fresh jalapeno, finely diced
Juice of 2 medium limes
Steaks
10 (12 oz. each) boneless rib eye or strip beef steaks, 1″ thick
1/2 cup chili powder
2 tbsp. coarse ground pepper
2 tbsp. kosher salt
1/4 cup chopped fresh garlic
Enchiladas
2 lb. red potatoes (8 medium), quartered
Milk
Butter
4 cups shredded queso blanco or Monterey Jack cheese (1 lb.)
1/2 cup diced red onion
1/2 cup chopped fresh oregano leaves
2 jars (17 oz. each) salsa verde
20 corn tortillas, warmed
1. Dice shrimp. Mix together shrimp, tomatoes, onion, cilantro, jalapeno and lime juice. Season with salt and pepper to taste.
2. Cover and refrigerate. Makes 3 cups, 10 servings.
Steaks
1. Rub steaks with combined chili powder, pepper, salt and garlic. Place in covered container and refrigerate 1 hr.
2. Meanwhile, prepare enchiladas. While enchiladas are baking, cook steaks.
3. Grill steaks over medium-hot grill until desired doneness, turning halfway through. Allow 8 to 12 min. for medium rare (140°F.).
4. Serve steaks with enchiladas and garnish with pico de gallo. Serves 10.
Enchiladas
1. Cook potatoes in boiling salted water until tender, about 20 min. Drain.
2. Mash potatoes, adding enough milk and butter until potatoes are creamy and smooth. Stir in 2 cups cheese, onion and oregano.
3. Preheat oven to 375°F.
4. Spread 1/2 cup salsa verde in each of two 2-qt. shallow baking dishes. Place about 1/4 cup potato mixture on each tortilla and roll up. Place 10 filled tortillas seam side down in each dish. Sprinkle each dish with 1 cup cheese.
5. Bake 20 min. or until hot and cheese melts. Serves 10.
