Everyone loves a great Super Bowl snack! Send us your original recipes and we may post them with your first name, lats initial, and city on Captivate.com/Cooking!

Send to Jacqui Pini, editor of Captivate Cooking at JPini@captivate.com

Labels: Super Bowl recipes

• 1 1/2 cups ketchup


• 1/2 cup molasses


• 1/3 cup maple syrup


• 1/3 cup packed brown sugar


• 3 strips bacon, finely chopped


• 4 slices deli ham, finely diced


• 1 small yellow onion, diced


• 1/4 cup Dijon mustard


• 1 cup water


• Three 15-ounce cans cannellini beans, drained


• 8-ounce package cream cheese, softened


• 8 ounces shredded cheddar cheese


• 1-pound bag corn tortilla chips
  

In medium saucepan over medium, combine the ketchup, molasses, maple syrup, brown sugar, bacon, ham, onion, mustard and water. Bring to a simmer, then reduce heat to low and cook, stirring often, until very thick, about 2 hours.

Add the beans and simmer another 10 minutes.

Heat the oven to 325 F.

Spread the cream cheese in an even layer across the bottom of a deep 8-by-8-inch baking or casserole dish. Spoon the beans and sauce over the cream cheese, then top with cheddar cheese.

Bake for 10 minutes, or until the cheese is melted and heated through.

Serve with tortilla chips.

Nutrition information per serving (values are rounded to the nearest whole number): 567 calories; 232 calories from fat; 26 g fat (11 g saturated; 0 g trans fats); 43 mg cholesterol; 70 g carbohydrate; 15 g protein; 7 g fiber; 1,280 mg sodium.

Labels: Barbecue baked bean cheese dip Super Bowl Recipes

Ingredients:

• English Muffins
• Pizza Sauce
• Cheese (American, cheddar, Swiss, Mozzarella)
• Toppings- Try hot peppers, sausage, pineapple and ham, and mushrooms.

Depending on how think you want your sliders, leave them whole or slice in hair. Cover with ingredients the morning of your party and refrigerate until you are ready to serve. Pop them in the oven at 350 for 5-10 minutes until the are crispy and the cheese is melted. Enjoy!

Labels: Super Bowl Party Pizza Sliders

By guest blogger Benjamin Prelvukaj, founder of Benjamin Steak House.

This winter has certainly been a cold one! In case you are looking for a hearty soup that will warm you to the core, here is a recipe for our very own German Soup.

Bon appétit!

Benjamin Steakhouse: German Soup
Serves 5

Ingredients:

• 1 large Spanish onion, diced
• 2 large potatoes, diced
• 2 large tomatoes, steamed whole for about a minute, then peeled and diced
• ½ pound of beef chunks
• 3 tablespoons of Beef base
• Salt and Pepper , to taste
  
  Roux:
• ½ cup of flour
• ½ cup Clarified Butter (One cup of butter, double boiled until it separates: spoon out the cream at the top. If you don’t have a double boiler, use one large pan for the boiled water, and place butter in a smaller pan, inside the larger one.)

Instructions:
- In a large pot, boil 2 quarts of water with beef base.
- In a separate pan, sauté the beef for about a minute in a small amount of butter- just to cover the pan. Sauté until brown.
- Add beef to boiling water, along with the rest of the ingredients. Boil on low heat for about 45 minutes to 1 hour.
- In a separate pan, combine clarified butter and flour, adding flour in slowly while stirring to mix completely. This makes the roux.
- After 1 hour of boiling the soup, add the roux, stirring in slowly to mix well.
- Enjoy your German Soup ala Benjamin!
Editor's Note: About our guest blogger Benjamin Prelvukaj



Benjamin Prelvukaj is the ambitious young entrepreneur who founded Benjamin Steak House. Benjamin, along with fellow Peter Luger alumni, Chef Arturo McLeod, started Benjamin Steak House in 2006. In two short years, Benjamin Steak House has established itself as one of New York’s premiere steak houses, attracting business professionals and celebrities alike.

At the humble age of 18, he moved to New York in pursuit of a better life for him and his family. After working at various New York restaurants, he began working full-time as a waiter at the famous Peter Luger steakhouse in Brooklyn while also attending school. Juggling school and a full-time job was no easy task, but Benjamin was determined to succeed.

While working at Peter Luger, Benjamin paid close attention to what made the restaurant so successful. He also took note of the areas he thought needed improvement. These assessments were the building blocks to the development of Benjamin Steak House. After assembling a group of investors, Benjamin began to search for a location for his dream restaurant. When he stumbled upon the Dylan Hotel, Benjamin knew he had found the right place. The elegant setting of the two-story space, located in the century-old Chemist Club building near Grand Central was exactly what he has envisioned. With its brass chandeliers, soaring ceilings, and 10-foot fireplace, the location felt like a Sinatra-esque throwback to the Big Band Era.

Many restaurants had failed in this location before- including the Chemist Club Grill and Britney Spears’ NYLA- but that did not deter Benjamin. The first 6 months after the opening, business was slow, but Mr. Prelvukaj refused to lose hope. He continued to refine his menu, hire the finest wait and kitchen staff, and promote Benjamin Steak House around the city. In time, his hard work paid off. Today it is rare to find an empty seat in Benjamin’s, even on weekdays, and celebrity clientele include world champion boxers Evander Holyfield and Wladimir Klitschko, movie stars Vin Diesel, Hillary Duff, Ewan McGregor, Christopher Meloni, and Reba McIntyre, and super models Naomi Campbell and Jessica Hart, among others. Benjamin Prelvukaj’s success story is truly inspirational, and a testament to the fact that, no matter where you come from, if you have the ambition and persistence, you too can live the American dream.

Labels: Benjamin Steakhouse: German Soup recipe

Today we are featuring a letter we received regarding a popular recipe from a Celebrity Equinox cruise.

Hello,
My name is Karissa, and last summer I went on the Celebrity Equinox cruise. I’m unaware of how you get the recipes from the cruise but would you know of any way to get the recipe for a goat cheese tart appetizer they served? It was quite possibly the best thing I’ve ever eaten.
Thank you!

Dear Karissa,
Thank you for your email. The staff at Celebrity Cruises has sent over the goat cheese tart recipe for you to make at home. Enjoy!

Jacqui Pini
Editor, Captivate Network

Ingredients:

Labels: Goat cheese tart appetizer served on Celebrity Equinox

By guest blogger Benjamin Prelvukaj, founder of Benjamin Steakhouse

What is the one gift that everyone loves on Valentine’s Day? Chocolate, of course! It is always a great accompaniment to the main gift, of course. But isn’t that overly cliché? Why not be a more innovative and sophisticated gift-giver? One thoughtful alternative would be dessert wine. One such is ice wine, a sweet dessert wine made by grapes that have been frozen while still on the vine. Many premier ice wines are from Canada, as well as Austria and Germany, as their cold winter months are ideal for the unique production. One good example is Jackson Triggs Vidal Ice Wine, from the Niagara Falls area. This amber-colored wine with nuances of apricot, quince, and hints of honey, is truly a delight to the palate, and a great way to end a romantic dinner, or enjoy on its own.

If you prefer a domestic wine, Freemark Abbey is an excellent dessert wine from Napa Valley. Also golden-colored, this refreshing wine has a more peachy aroma, accompanied with a hint of apricot, mandarin orange and honeysuckle.

If you really want to splurge and truly impress, however, you can always go for the best Sauternes on the market: Chateau d’Yquem. Produced in the Gironde region in the southern part of Bordeaux, this complex wine begins with hints of plum, apricot, and figs, followed by hints of pear with spicy nuances. Please note that this wine ages beautifully, so you might want to save it for a relationship that has flourished with age, as well!

Enjoy!






Editor's Note: About our guest blogger Benjamin Prelvukaj



Benjamin Prelvukaj is the ambitious young entrepreneur who founded Benjamin Steak House. Benjamin, along with fellow Peter Luger alumni, Chef Arturo McLeod, started Benjamin Steak House in 2006. In two short years, Benjamin Steak House has established itself as one of New York’s premiere steak houses, attracting business professionals and celebrities alike.

At the humble age of 18, he moved to New York in pursuit of a better life for him and his family. After working at various New York restaurants, he began working full-time as a waiter at the famous Peter Luger steakhouse in Brooklyn while also attending school. Juggling school and a full-time job was no easy task, but Benjamin was determined to succeed.

While working at Peter Luger, Benjamin paid close attention to what made the restaurant so successful. He also took note of the areas he thought needed improvement. These assessments were the building blocks to the development of Benjamin Steak House. After assembling a group of investors, Benjamin began to search for a location for his dream restaurant. When he stumbled upon the Dylan Hotel, Benjamin knew he had found the right place. The elegant setting of the two-story space, located in the century-old Chemist Club building near Grand Central was exactly what he has envisioned. With its brass chandeliers, soaring ceilings, and 10-foot fireplace, the location felt like a Sinatra-esque throwback to the Big Band Era.

Many restaurants had failed in this location before- including the Chemist Club Grill and Britney Spears’ NYLA- but that did not deter Benjamin. The first 6 months after the opening, business was slow, but Mr. Prelvukaj refused to lose hope. He continued to refine his menu, hire the finest wait and kitchen staff, and promote Benjamin Steak House around the city. In time, his hard work paid off. Today it is rare to find an empty seat in Benjamin’s, even on weekdays, and celebrity clientele include world champion boxers Evander Holyfield and Wladimir Klitschko, movie stars Vin Diesel, Hillary Duff, Ewan McGregor, Christopher Meloni, and Reba McIntyre, and super models Naomi Campbell and Jessica Hart, among others. Benjamin Prelvukaj’s success story is truly inspirational, and a testament to the fact that, no matter where you come from, if you have the ambition and persistence, you too can live the American dream.

Labels: Dessert Wine Ice Wine Wine for Valentine's Day

By guest blogger Benjamin Prelvukaj, founder of Benjamin Steakhouse

Chocolate-covered Canadian Bacon

As Valentine’s Day rapidly approaches, I wanted to offer a recipe that combines a pair that I truly love: chocolate and bacon. A few years ago, the crazy notion of combining these two delectables became somewhat of a trend among chefs and foodies. Now, I offer it to you, with a twist: thick, sizzling Canadian bacon! Offer it as an appetizer or dessert- it fits beautifully into both categories.

Bon appétit!

Chocolate-covered Canadian bacon
(Serves 2)

• 4 slices of extra-thick Canadian bacon
• 1 bag of Semi-sweet chocolate morsels
  
  1) In a double-broiler, melt chocolate morsels. If you do not have a double broiler, simply boil water in a medium-sized pot, then place the chocolate morsels into a smaller sauce pan and place it in the larger pan to melt.
  2) Place Canadian bacon in a rack and broil for about 3 minutes on each side.
  3) Remove bacon from broiler and pat with a paper towel to remove the oil.
  4) With a spoon, coat one side of the Canadian bacon. Once the chocolate hardens, flip the bacon over and coat the remaining side.
  5) Slice and enjoy!
  
  
  
  
  
  Editor's Note: About our guest blogger Benjamin Prelvukaj
  
  
  Benjamin Prelvukaj is the ambitious young entrepreneur who founded Benjamin Steak House. Benjamin, along with fellow Peter Luger alumni, Chef Arturo McLeod, started Benjamin Steak House in 2006. In two short years, Benjamin Steak House has established itself as one of New York’s premiere steak houses, attracting business professionals and celebrities alike.
  
  At the humble age of 18, he moved to New York in pursuit of a better life for him and his family. After working at various New York restaurants, he began working full-time as a waiter at the famous Peter Luger steakhouse in Brooklyn while also attending school. Juggling school and a full-time job was no easy task, but Benjamin was determined to succeed.
  
  While working at Peter Luger, Benjamin paid close attention to what made the restaurant so successful. He also took note of the areas he thought needed improvement. These assessments were the building blocks to the development of Benjamin Steak House. After assembling a group of investors, Benjamin began to search for a location for his dream restaurant. When he stumbled upon the Dylan Hotel, Benjamin knew he had found the right place. The elegant setting of the two-story space, located in the century-old Chemist Club building near Grand Central was exactly what he has envisioned. With its brass chandeliers, soaring ceilings, and 10-foot fireplace, the location felt like a Sinatra-esque throwback to the Big Band Era.
  
  Many restaurants had failed in this location before- including the Chemist Club Grill and Britney Spears’ NYLA- but that did not deter Benjamin. The first 6 months after the opening, business was slow, but Mr. Prelvukaj refused to lose hope. He continued to refine his menu, hire the finest wait and kitchen staff, and promote Benjamin Steak House around the city. In time, his hard work paid off. Today it is rare to find an empty seat in Benjamin’s, even on weekdays, and celebrity clientele include world champion boxers Evander Holyfield and Wladimir Klitschko, movie stars Vin Diesel, Hillary Duff, Ewan McGregor, Christopher Meloni, and Reba McIntyre, and super models Naomi Campbell and Jessica Hart, among others. Benjamin Prelvukaj’s success story is truly inspirational, and a testament to the fact that, no matter where you come from, if you have the ambition and persistence, you too can live the American dream.
  
  

Labels: Chocolate-covered Canadian Bacon

By Amber Plante

Who doesn’t love a good cupcake?

We took a look at the whimsical book ‘Hello, Cupcake!’ by Alan Richardson and Karen Tack to see if it lives up to its claim of being simple, fast and fun designs you really can do at home.

The result? We created the most adorable ‘Spaghetti and Meatball’ cupcakes ever, and they really were super easy!

-Using a simple boxed cake mix and tin foil cupcake holders, just make some cupcakes as frost them as you normally would with buttercream frosting straight out of the plastic container.

-The trick comes in making the pasta: Fill a ziplock baggie with the frosting and cut off a tiny bit of the corner. Push the frosting out the corner hole and onto the cupcakes! Voila!

-To make the ‘meatball,’ place an unwrapped Ferrero Rocher candy in the center of your spaghetti and spoon sugar free strawberry preserves!

To buy your copy and see more amazing decoration tips using only candy, frosting and melted chocolate, click here: Hello, Cupcake!: Irresistibly Playful Creations Anyone Can Make

Labels: ‘Spaghetti and Meatball’ cupcakes

By guest blogger Benjamin Prelvukaj, founder of Benjamin Steakhouse

Labels: Eating lean beef By guest blogger Benjamin Prelvukaj, founder of Benjamin Steakhouse

By Amber Plante, web and author of Byte-Sized

The chefs at East Coast Grill in Boston, Mass., are kicking up the heat notch on frigid New England nights with their multi-annual Hell Night, so dubbed for offering its patrons (all of whom booked reservations months in advance) some of the spiciest food on the planet.

For this ultra-cool, tropics-themed BBQ restaurant and raw bar, which has been in business for 25 years, the three-day event that is Hell Night began in response to naysayers complaining that their fusion spice wasn’t spicy enough. Well, never tickle a sleeping dragon. The resultant craze brought on by these now-numb-mouthed critics was atomic food that celebrates – nay, worships – scotch bonnets, habaneras and the king of them all and hottest pepper on the planet, the ghost chile.

Don’t worry, wimps. If you can’t handle the heat, you can call for the ‘antidote’ – an orange creamsicle – but beware: You will be taunted at full volume by a chile-wearing MC known only to the adoring crowds as Dr. Pepper.

I’m addicted to the ‘atomic’ cuisine offered by the East Coast Grill. The menu’s heat scale, measured in ‘bombs,’ shocked my taste buds and left my screaming into my napkin. When you can literally gargle milk in front of your waiter and fellow diners without shame, that’s when you know ‘Hell Night’ has both taken another victim and made a fan for life.

‘Hell Night’ is a unique event, but if you want to try to recreate your own dinner party in effigy, here is the recipe for the East Coast Grill’s famous ‘Inner Beauty Hot Sauce’ – a key ingredient in their super-hot dishes. Enjoy, and don’t say I didn’t warn you.

The Historic Original Inner Beauty Hot Sauce Recipe
(courtesy Chris Schlesinger, East Coast Grill and Geoff at the ‘PigTrip’ blog)

• 5 lb scotch bonnet or habanero peppers


• 1 gallon yellow mustard


• 1/2 lb brown sugar


• 1 quart orange juice


• 1/2 gallon white vinegar


• 1 cup honey1 cup molasses


• 46 oz. papaya juice


• 46 oz. pineapple juice


• 1/2 gallon peanut oil


• 6 oz. each of cumin, chili, curry, tumeric


• 2 oz. all spice


• salt and pepper
  
  

Labels: Scorching food lights up Boston restaurant

As posted on Boston.com

At Rice Valley in Newton, cooks use silken tofu, which they steam with shreds of ginger and scallion. Then they bathe the cubes in hot soy sauce and chicken broth. You don’t need a wok or steamer. Use a deep 12-inch skillet and round cake rack. Serve with white or brown rice.

• 1 block (12 to 14 ounces) silken tofu
• 1 piece (2 inches) fresh ginger, cut into matchsticks
• 2 tablespoons soy sauce
• 2 tablespoons chicken stock
• 2 scallions, cut into matchsticks
• 1 tablespoon canola oil

1. Have on hand a large deep skillet (12 inches) with a lid. Place a 6-or-8-inch cake rack in the skillet. Add enough water to come up to the rack. You will also need an 8-to-10-inch heatproof plate or glass pie pan.
2. On a cutting board, halve the tofu horizontally; cut each half into 6 pieces to make 12 total.
3. With a wide spatula, gently transfer the tofu to the plate. Scatter the ginger on top. Set the plate on the cake rack.
4. Cover the skillet. Bring the water to a boil, lower the heat to medium, and steam the tofu for 4 minutes (check to make sure there is enough water in the skillet; add more if necessary). Turn off the heat and uncover the pan. With one end of a dish towel in each hand, carefully transfer the plate from the skillet to a heatproof surface on the counter.
5. In a small saucepan over medium heat, heat the soy sauce and chicken stock until it starts to bubble gently. Turn off the heat and spoon the sauce around the tofu - not on top. Scatter the scallions on top.
6. Wipe out the saucepan. Heat the oil for 1 minute or until it starts to shimmer. Carefully pour the oil into a soup ladle. Drizzle the hot oil over all the scallions. You’ll hear them sizzle and they’ll wilt slightly and release a delicious aroma. Serve with white or brown rice.

Adapted from Rice Valley restaurant in Newton.

Labels: Chinese steamed silken tofu with ginger and scallions

Coffee Fudge Brownies by the AP.

• 3/4 cup whole-wheat pastry flour


• 3/4 cup brown rice flour


• 1/2 cup unsweetened cocoa powder


• 1 teaspoon baking powder


• 11/2 teaspoons baking soda


• 1 teaspoon salt


• 11/2 cups maple sugar


• 3/4 cup soy/rice milk blend (or any nondairy milk)


• 3/4 cup brewed decaf coffee


• 1/2 cup canola oil


• 1/2 cup walnuts, toasted and chopped
  

For the glaze:

• 11/2 cups grain-sweetened, nondairy chocolate or carob chips


• 1/2 cup Earth Balance (or other vegan) butter

Heat the oven to 325 degrees Fahrenheit. Coat an 8- or 9-inch-square baking pan with oil or cooking spray.

In a large bowl, sift together both flours, the cocoa powder, baking powder, baking soda and salt.

Stir in the maple sugar.

In a separate bowl, stir together the milk, coffee and oil. Add the wet ingredients to the dry ingredients, and stir to mix well. Stir in the walnuts, then pour the batter into the prepared pan.

Bake for 25 to 30 minutes, or until a toothpick inserted at the center comes out clean.

Place the pan on a wire rack to cool completely.

Once the brownies have cooled, prepare the glaze. In a small saucepan bring about 1 inch of water to a boil. Set a stainless steel bowl over it. Add the chocolate chips and butter to the bowl and stir until melted and smooth.

Pour the warm glaze over the entire pan of brownies, smoothing it over the surface. Chill until the glaze has set, about 1 hour.

Labels: Whole grain and vegan brownies