The Seahawks are Super Bowl Bound- Whoo hoo! Inspiration for an epic Seahawk Super Bowl Brunch is flowing in from all corners of the kitchen; see below for some awesome ideas to make your party perfect!
12th Man Big Nasty Biscuits with Sausage Gravy
Scallion-Cheddar Biscuits Yield: 12 -15 biscuits (normally) BUT… for the BIG NASTY- 6 BIG ONES
Preheat the oven to 380° F.
3-1/2 cups All Purpose Flour
3 tablespoons sugar
1/2 tablespoon salt
2 tablespoons baking powder
12 tablespoons butter (1-1/2 sticks), in 1/2-inch cubes
1 cup sharp cheddar cheese, grated
1/4 cup chopped scallions
1 cup cream
1 tablespoon water
Method: In a large mixing bowl, combine the flour, sugar, salt, and baking powder. Cut the butter into the dry ingredients with a fork or pastry cutter. Fold in the grated cheese and scallions. Beat the eggs with the cream. Make a well in the middle of the dry ingredients and add the egg mixture. Mix until just combined; do not over mix the dough. Transfer the dough to a floured work surface. Roll out to about 3/4 inch thick. Cut into 3”- 4” rounds for the BIG NASTY. Transfer to parchment-lined sheet pan. Beat together egg and water, and brush biscuits with the egg wash. Bake in the oven for about 15 minutes, lower the temperature to 340°F, and bake for another 10 minutes, or until golden brown.
Spicy Sausage Gravy
5 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
1.5 lbs. bulk, Spicy Italian sausage – cook in a large skillet breaking up the sausage into pieces. Reserve until sauce is complete.
Method: In a medium saucepan, heat the butter over medium – low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden color, about 6- 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and fold the loose sausage into the sauce. Set aside until ready to spoon over warm split biscuits.
My family likes to split the biscuits, lightly butter and toast under the broiler of the oven. Place the two big halves in the center of the plate and spoon the sausage gravy over the biscuits.
2 oz. Absolut Citron
¼ – ½ oz. Blue Curaco (this cocktail calls for just a light blue color)
2 oz. fresh lemonade
Combine ingredients and serve in a rocks glass over ice
Yield: 8 servings
16 ounces pepper vodka (recipe follows)
32 ounces POM Bloody Mary mix (recipe follows) OR Fat and Juicy Bloody Mary Mix
Lime juice, for glass rim
Old Bay Seasoning, for glass rim
Maldon Sea salt, for glass rim
1 long center celery spear with the light green leaves per Bloody Bronco
*plus favorites from garnishes listed below
Moisten the rim of a pint glass with lime juice, then press in Old Bay Seasoning and Maldon Sea salt to coat rim. Fill the pint glass with ice, then add the House Pepper Vodka. Top with the POM Bloody Mary Mix and add garnish. * See additional garnishes below
House Pepper Vodka
Yield: About 750 ml
1 bottle (750 ml) vodka
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 green jalapeño pepper, cut into rings
In a large glass jar with a sealable lid, combine the vodka, bell peppers, and jalapeño. Seal and let stand for 3 days; gently shake the jar each day. After 3 days, strain and store in sealable bottles.
POM Bloody Mary Mix
Yield: Almost 2 quarts
1 large can (46 ounces) V8 juice
5 ounces Demitri’s Bloody Mary Seasoning
1 tablespoon Worcestershire sauce
1/2 cup extra-hot prepared horseradish
1 ounce lemon juice
1 ounce lime juice
1 tablespoon hot pepper sauce
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Combine V8 juice, Bloody Mary seasoning, Worcestershire sauce, horseradish, lemon juice, lime juice, hot pepper sauce, salt, and pepper. Chill until ready to use. Can be stored in refrigerator up to 3 days.
Make it a Bloody Mary Party! Check out one of my favorite magazines, Garden & Gun, for awesome tips and tricks for building the perfect Bloody Mary bar. How to Build a Bloody Mary Bar | Garden and Gun
*Favorite Garnish Kit*
Pickled Green Beans and Assorted Vegetables (okra, carrots, cauliflower, etc)
Olives, a variety of stuffed and pitted
Seasoned Salt (bacon salt is always a hit)
Steak Sauce (A-1)
Hot Sauce (3-4 classic choices)
Bacon, strips or crumbles