Northeast Times

A Chinese Superbowl

Why not mix things up? Try one of these re­cipes for this Su­per Bowl.

This Fri­day, Jan. 31, be­gins the Chinese New Year — The Year of the Horse. Therein lies the an­swer to who will win Su­per Bowl XLVIII this Sunday, Feb. 2. The Chinese zo­di­ac is key. The Den­ver Bron­cos will win, of course. And I’m not just hors­ing around!

How could they not win with such an aus­pi­cious year pre­dict­ing the out­come? No need to con­sult a feng shui mas­ter. No need to con­sult tea leaves or reach for a for­tune cook­ie, either. Clearly, the an­swer is in the stars. Neither team is wear­ing red, the lucky Chinese col­or, al­though a lot of green surely will be rid­ing on this game.

Peyton Man­ning is old enough and has thrown enough in­ter­cep­tions to know that today’s hero is likely to be to­mor­row’s goat - or even today’s. But goat is not on the menu here, and, thank­fully, neither is horse. In­stead, get your Su­per Bowl gath­er­ing go­ing with a Liv­er­wurst Foot­ball and some Chinese Tea Eggs. Both go well with beer!

Drop back to pass this Foot­ball treat, and you will score big! Your crowd will cheer for more.

LIV­ER­WURST FOOT­BALL

1 lb. liv­er­wurst

4 oz. cream cheese, at room tem­per­at­ure

1/3 cup onion, minced

1 tsp. Worcester­shire sauce 

1 tsp. hot sauce (Frank’s or Ta­basco)

Pi­mento or red pep­per, sliced in thin strips

Pars­ley for gar­nish

Rye bread or rye crack­ers

Mus­tard and finely chopped onions

- Break up liv­er­wurst in­to pieces and beat to­geth­er with cream cheese.

- Add onion, Worcester­shire sauce and hot sauce, and in­cor­por­ate well.

- Re­fri­ger­ate for ½ hour.

- On a serving dish, shape liv­er­wurst mix­ture in­to a foot­ball shape.  

- Draw lines across foot­ball, mak­ing in­dent­a­tions to re­semble seams.

- Place pi­mento or pep­per slices on top, in the middle of foot­ball to re­semble laces.       

- Gar­nish with pars­ley and serve with quarter slices of rye bread or    crack­ers. 

- Serve with mus­tard and ex­tra onions. 

Tea eggs look like marbled-ala­baster eggs. They are sold at 7-El­ev­en stores in Taiwan as snacks. (Wawa, what are you wait­ing for?) They are also sold by street vendors, as well as in night mar­kets in Chinese com­munit­ies and in res­taur­ants. Eaten dur­ing the Chinese New Year they are said to re­semble golden nug­gets and to pro­mote hopes of prosper­ity for the new year ahead.  

- Slice eggs in quar­ters, serve with a little salt, and punt the carbs away.  

CHINESE TEA EGGS 

6 eggs

Wa­ter to cov­er eggs plus 1 tsp. vin­eg­ar

¼ cup soy sauce   

1 tsp. Chinese Five Spice 

2 tea bags (black tea)

½ tsp. salt

1 cin­na­mon stick

1 tsp. brown sug­ar

¼ tsp. ground ginger   

- Place eggs in a pot with 1 tsp. vin­eg­ar, and add enough wa­ter to    cov­er them.

- Bring wa­ter to boil, lower heat, and al­low eggs to cook gently for five minutes.

- Use a slot­ted spoon to re­move eggs to a strain­er. Run cold wa­ter over eggs to cool them.

NOTE: Leave hot wa­ter in pot.

- When eggs are cool enough to handle, gently roll eggs back and forth on a hard sur­face to crack shells. The shell should re­main on the egg but should be cracked all over. The cracks make the designs in the egg.

- To the saved hot wa­ter in the pot add soy sauce, Chinese Five Spice, salt, tea bags, cin­na­mon stick, brown sug­ar and ginger. Bring this wa­ter to a boil.

- Re­duce heat and add the cracked eggs.

- Al­low eggs to cook gently for 40 minutes, stir­ring oc­ca­sion­ally.

- Re­move from heat, cov­er, and al­low eggs to cool in the li­quid.

- When pot is cool enough to handle, put it in­to the re­fri­ger­at­or so eggs can steep in tea li­quid for 4 or 5 hours.

- Peel eggs and serve cold.

Eat Well, Live Long, En­joy!

(Ques­tions or tips can be sent to Donna Zit­ter Bor­de­lon at Whats­cook­in­NEPhilly@gmail.com or in care of the North­east Times, 2512 Met­ro­pol­it­an Drive, Tre­vose, PA 19053.)

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