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“Top Chef” cooks Super Bowl fare


If you read my column on Friday, you’ll know that Ryan Scott, a season 4 contestant on Bravo’s “Top Chef,” is at Whole Foods Market tonight.

I promised a couple of his recipes on this blog, so here goes:

Chicks in a Blanket
Makes 16 pieces

1 pound bulk chicken sausage
1/4 cup finely chopped onion
10 ounces fresh spinach
1/4 pound feta cheese, crumbled
1/4 cup parsley, finely chopped
1/8 teaspoon black pepper
1 egg, beaten
10 sheets frozen phyllo dough, thawed
1/2 cup butter, melted and divided

Preheat oven to 350 degrees.

In a large skillet, cook sausage and onion over medium-high heat until sausage is done and onion is tender, stirring occasionally. Drain and stir in spinach, feta cheese, parsley, pepper and egg. Set aside.

Unfold the phyllo dough. Spread 1 sheet flat; top with another sheet of phyllo. (Keep remaining pieces of phyllo under a damp cloth to prevent from drying out until you are ready to use.) Gently brush with some of the melted butter. Repeat this step with remaining sheets of phyllo, brushing each with butter.

Reserve 1 tablespoon butter.

Spread sausage mixture lengthwise over bottom third of layered phyllo dough to within 2 inches of edges. Fold edges over. Carefully roll up the phyllo and cut into 16 even pieces using a serrated knife.

Place each piece, seam side down, on an ungreased baking sheet; brush pieces with remaining butter. Bake for 20-25 minutes or until golden.

– Ryan Scott, Ryan Scott 2 Go

Field goal with goat cheese (focaccia with goat cheese and caramelized onion marmalade)
Makes 20-25 pieces

1/2 tablespoon butter
2 tablespoons brown sugar
5 cups thinly sliced sweet onion (about 2 large onions)
2 garlic cloves, minced
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 deli focaccia (10-12 inches long)
2/3 cup crumbled goat cheese (about 3 ounces), divided

Preheat oven to 375 degrees.

Melt butter in a large, non-stick skillet over medium heat. Add brown sugar to pan; cook 1 minute or until sugar dissolves. Add onion and garlic to pan. Cover and cook 30 minutes or until onions are very tender, stirring occasionally. Uncover and add vinegar to onion mixture. Cook, uncovered, for 10 minutes or until golden brown, stirring frequently. Stir in salt and pepper.

Place focaccia on a foil-lined ungreased cookie sheet and place half the cheese on the focaccia. Top with onion mixture and remaining cheese. Bake for 15-20 minutes until cheese is melted. Cool 5 minutes, and then cut into wedges to serve.

– Ryan Scott, Ryan Scott 2 Go

[photo source: Bravo]

Responses to "“Top Chef” cooks Super Bowl fare"

George Feist (DUKE) says:

Thanks Joan…the wife appreciates the list….g