The Baltimore Ravens will meet the 49ers in the Super Bowl on February 3 in New Orleans also known as NOLA in a battle of the first Super Bowl between two brothers — John and Jim Harbaugh. And to celebrate this historic event, we have matched up two great recipes from these two cities. Prince Frederick Dodge will leave it up to you to decide the outcome of this recipe battle!
Do a Baltimore Ravens famous dish – Maryland Crab Cakes:
Prep Time: 10 min
Cook Time: 15 minIngredients:
2 eggs
¾ cup mayonnaise
½ lemon, juiced
1 teaspoon Worcestershire
1 tablesppon Dijon mustard
2 teaspoons baking powder
½ cup Japanese bread crumbs
1 teaspoon crab boil seasoning
1 tablesppon finely chopped Italian parsley
2 pounds jumbo lump crabmeatDirections:
Preheat oven to 350 degrees F.
Combine all ingredients excluding crabmeat & mix thoroughly. Add crabmeat and toss gently to prevent the lumps from breaking up. Portion to 4-ounce servicings and bake for 11 minutes.
This recipe was provided by Russell Svoboda, Ellicott City, MD
2 eggs
¾ cup mayonnaise
½ lemon, juiced
1 teaspoon Worcestershire
1 tablesppon Dijon mustard
2 teaspoons baking powder
½ cup Japanese bread crumbs
1 teaspoon crab boil seasoning
1 tablesppon finely chopped Italian parsley
2 pounds jumbo lump crabmeatDirections:
Preheat oven to 350 degrees F.
Combine all ingredients excluding crabmeat & mix thoroughly. Add crabmeat and toss gently to prevent the lumps from breaking up. Portion to 4-ounce servicings and bake for 11 minutes.
This recipe was provided by Russell Svoboda, Ellicott City, MD
Do a San Francisco 49ers famous dish – Fulton Fish Market Cioppino w/Sourdough Croutons:
Prep Time: 15 min
Cook Time: 14 min
Level: Easy
Serves: 8 servingsIngredients:
6 tablespoons olive oil, divided
1 large onion, finely chopped
6 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1 cup dry white wine
5 cups fish stock
1 (16-ounce) can diced tomatoes, drained
1 bay leaf
4 sprigs fresh thyme leaves
Salt and freshly ground black pepper
1 1/2 pounds bass fillets, cut into 2-inch squares
16 large shrimp, shelled and deveined
32 littleneck clams
24 mussels, scrubbed and debearded
1/4 cup coarsely chopped fresh parsley leaves
3 tablespoons chopped fresh tarragon leaves
2 tablespoons honey
Few dashes hot sauceSour Dough Croutons:
Level: Easy
Serves: 8 servingsIngredients:
6 tablespoons olive oil, divided
1 large onion, finely chopped
6 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1 cup dry white wine
5 cups fish stock
1 (16-ounce) can diced tomatoes, drained
1 bay leaf
4 sprigs fresh thyme leaves
Salt and freshly ground black pepper
1 1/2 pounds bass fillets, cut into 2-inch squares
16 large shrimp, shelled and deveined
32 littleneck clams
24 mussels, scrubbed and debearded
1/4 cup coarsely chopped fresh parsley leaves
3 tablespoons chopped fresh tarragon leaves
2 tablespoons honey
Few dashes hot sauceSour Dough Croutons:
5 tablespoons unsalted butter, at room temperature
1 heaping tablespoon anchovy paste
8 (1/2-inch) thick slices sourdough bread
Olive oil
Kosher salt and freshly ground black pepperFor the Fish Cioppino:
1 heaping tablespoon anchovy paste
8 (1/2-inch) thick slices sourdough bread
Olive oil
Kosher salt and freshly ground black pepperFor the Fish Cioppino:
Directions
In a large Dutch oven over medium-high heat, heat 2 tablespoons of oil. Add the onion and cook until soft, about 3 minutes. Add the garlic and red pepper flakes and cook until fragrant. Add the wine and cook until reduced by half. Add the fish stock, drained tomatoes, bay and thyme and season with salt and pepper. Bring to a boil and cook until slightly thickened, stirring occasionally for about 10 minutes
In a large Dutch oven over medium-high heat, heat 2 tablespoons of oil. Add the onion and cook until soft, about 3 minutes. Add the garlic and red pepper flakes and cook until fragrant. Add the wine and cook until reduced by half. Add the fish stock, drained tomatoes, bay and thyme and season with salt and pepper. Bring to a boil and cook until slightly thickened, stirring occasionally for about 10 minutes
While the broth is cooking, heat 2 tablespoons of oil over high heat in separate large saute pan. Season the bass on both sides with salt and pepper and cook until golden brown on both sides, about 2 minutes per side. Remove to a plate.
To the same pan, add another 2 tablespoons of oil, season the shrimp and saute until lightly golden brown, about 1 minute per side. Remove to the plate with the bass.
Add the clams, mussels, bass and shrimp to the reduced broth and cook until the clams and mussels open, discarding any that do not open, about 3 minutes. Stir in the parsley and tarragon and season with honey, salt and freshly ground black pepper. Add hot sauce, to taste.
For the Sourdough Croutons:
Preheat Grill Pan to medium-high heat.
Stir together butter and anchovy paste in a small bowl. Set aside.
Brush bread with oil on 1 side and season with salt and pepper. Grill, oil side down on preheated grill pan until lightly golden brown, turn over and continue grilling until lightly golden brown on both sides.
Remove bread to a platter and spread some of the butter-anchovy mixture on the seasoned side. Cut each slice in half, crosswise.
Place 1/2 slice of the bread in each bowl, ladle some of the mixture on top and top with the remaining 1/2 slice of bread. Garnish with parsley leaves, if desired.
Recipe courtesy Bobby Flay