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!
One of my favorite brunch items is biscuits and gravy, especially on game day. Here is a simple recipe for my favorite scallion-cheddar biscuits as well as some spicy sausage gravy. In honor of the Hawks’, I’ll call them the 12th Man Big Nasty Biscuits with Sausage Gravy. 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.
- 3.5 cups All Purpose Flour
- 3 tablespoons sugar
- ½ tablespoon salt
- 2 tablespoons baking powder
- 12 tablespoons butter (1-1/2 sticks), in ½-inch cubes
- 1 cup sharp cheddar cheese, grated
- ¼ cup chopped scallions
- 2 eggs
- 1 cup cream
- 1 egg
- 1 tablespoon water
- Preheat the oven to 380° F.
- 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 ¾ 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.
- 5 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups milk
- 2 teaspoons salt
- ½ teaspoon freshly grated nutmeg
- 1.5 lbs. Spicy Italian sausage
- Cook sausage in a large skillet breaking up the sausage into pieces until golden brown, about 8-10 minutes. Reserve until sauce is complete.
- 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.
No game day is complete without the proper beverages and a great Bloody Mary is the perfect compliment to the biscuits and gravy. In light of our upcoming opponent, we renamed our famous Pomegranate Bistro Bayou Bloody Mary to Bloody Broncos. It’s the exact same recipe that you would get any weekend here at the Bistro. For more Bloody Mary inspiration, check out one of my favorite magazines, Garden & Gun, for awesome tips and tricks for building the perfect Bloody Mary bar.
- 2 ounces House Pepper Podka (recipe below) or Absolut Peppar Vodka
- 4 ounces POM Bloody Mary mix (recipe 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
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
*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)
Bacon, strips or crumbles
- 1 bottle (750 ml) Grey Goose 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 seal-able 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 seal-able bottles.
- 46oz (1 large can) V8 juice
- 5 ounces Demitri’s Bloody Mary Seasoning
- 1 tablespoon Worcestershire sauce
- ½ cup extra-hot prepared horseradish
- 1 ounce lemon juice
- 1 ounce lime juice
- 1 tablespoon hot pepper sauce
- 1 teaspoon salt
- ½ 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.
And while supplies last, check out Hilliard’s 12th Can for a perfect NW flavored game day brew … One of our favorites here at the bistro.