Super Bowl Sunday is around the corner and it’s time to start planning all those game day nibbles and feasts!
The Super bowl menu is one of the most fun menu’s to plan – it almost feels like another holiday celebration.
Even though my team isn’t in the Super Bowl (crying, sad face) this year, I’m rooting for my cousin Shelby’s team (sorry Carolina fans… Go Broncos!) and cooking up a delicious table of food to commemorate the day.
I’m posting some tasty food from the archives as well as a new appetizer that is over the top lush with creamy goat cheese and garlic goodness. My Garlic Shrimp on Goat Cheese Toasts.
I’ve also included these flavorful and hearty Cubano Sliders and Asian Salmon Sliders on the Super Bowl menu and for lighter fare, I’m serving my Grilled Crab and Avocado Quesadillas with Pineapple Cilantro Salsa and Nori Wrapped Salmon Bites.
Rounding out the Super Bowl menu is my most requested recipe, Slow Oven Baked Ribs. I like to plan a large table of food so there will be a little something for everyone.
Of course we can’t skip dessert on this momentous occasion, so I’m going to totally step outside this wintry, cold season, reach into my freezer for the last few bags of blueberries that I froze over the summer to make Max’s Five Ingredient Blueberry Cobbler!
Super Bowl Sunday never tasted so good! Bet you wish you were eating at my house next weekend 😉
Delicious Wishes and Loads of Love,
Gulf prawns are tender and sweet and make a delicious pairing with these creamy goat cheese toasts. Combined with fresh garlic and butter, this decadent first course will bring pleasure to everyone’s palate.
- 1 large baguette, sliced into 1-2 inch thick slices
- 1-2 tablespoons olive oil for brushing baguette slices
- 8 ounces creamy goat cheese
- 1 tablespoon finely chopped chive
- 4 tablespoons butter, divided
- 2 tablespoons olive oil
- 1 – 1 ½ lb Gulf Prawns (about 20-24), deveined with tails on, patted dry with a paper towel
- 4 cloves garlic, finely minced
- Squeeze of fresh lemon
- Salt and freshly cracked black pepper
- Additional chopped fresh chive for garnish
Preheat the oven to 375F.
Brush each slice of baguette with olive oil, one side only, and place olive oil side up on a parchment lined baking sheet. Bake for about 8-10 minutes, just enough to lightly toast the baguette slices. Remove from the oven and sprinkle with a little salt.
In a small bowl mix together the goat cheese and chopped chives. Spread a teaspoon or more onto each toast. Either keep the toasts on the baking sheet or place the toasts on a serving platter.
Season the prawns with salt and pepper. Heat a large skillet or sauté pan over medium high heat and then add 2 tablespoons butter and the oil. When the butter and oil are hot, almost smoking, place the shrimp in a single layer in the pan and brown on each side, about one to two minutes each side. You may need to brown the shrimp in batches depending on the size of your pan.
Once the last batch of shrimp is browned, add all the shrimp back into the pan and take the pan off the heat. Stir in the remaining 2 tablespoons butter, chopped garlic and squeeze of lemon coating all the shrimp.
Place one or two shrimp on each goat cheese toast and then garnish with additional fresh chive. Serve immediately.