Super Bowl Sunday is fast approaching and hopefully you either have family and friends coming to the home or you are at the firehouse hoping for a quiet day so that you can enjoy what is the unsung zenith day of finger foods. It is the one day of the year when sport fans and non-sports fans, females and males, firefighters and police (a stretch, I know), dogs and cats gather around the TV and enjoy our version of modern day Gladiators entertaining us whilst we snack on an eclectic assortment of finger foods.
Why finger foods you ask? We all gravitate to the Super Bowl spectacle for various reasons, be it the high stakes drama, the enjoyment of rooting for the underdog, the litany of comical advertisements, etc. There is enjoyment perfectly crafted for all. The point being, you don’t want to take you eyes off of it, not even for a second. It is non-stop entertainment at its highest level culminating in a perfect storm of sports and culture. Who has the time to use a fork and knife?
This recipe was born from a desire to mix it up with the Super Bowl classics (the wings, dips, chips, etc.) but have something stand out on it’s own. I have decided to share with you a version of another classic, my Chicken Salad recipe (of which, admittedly, there are many versions) that I feel will appeal to the masses and have them, if only briefly, look down from the TV to make sure they can find more of it. Enjoy!
Episode 31 - Super Bowl - Chipotle Chicken Salad Crostini - The most important day of the year is upon us (take that statement with a grain of salt), when we all gather around the TV and watch the sport and culture spectacle called the Super Bowl. It is when all the classic finger foods are on full display and I wanted to give you a FIrefighter approved recipe. In this episode we discuss the perfect food that is Chipotle, that Costco saves the day (again) and that flaming hoops are cool. For more, visit www.thefirehousechef.com. Stay hungry, my friends!
Formats available: MPEG-4 Video (.m4v)
Roast Chicken (1 6-8 lbs. Chicken chopped)
*Mayonnaise (1 Cup)
Whole Grain Mustard (2 Tbs.)
Apple Cider Vinegar (⅓ Cup)
Almonds (1 Cup toasted and chopped)
Purple Onion (1 Cup minced and rinsed)
Garlic (2-3 cloves minced)
Rosemary (3 Springs minced)
*Chipotle (2-3, seed removed and minced)
Pepper and Salt
Baguette (French or similar)
Garlic (2 cloves sliced)
EVOO (2-3 Tbs.)
Fine Mesh Strainer
Small Painters Brush
For the Chicken Salad, place the skillet over medium heat and add almonds. While shaking the pan to avoid burning, cook until fragrant. Remove from heat and reserve. In a large bowl, place the mayonnaise, mustard, vinegar, chipotle, rosemary and garlic then mix to combine. Add the chicken, almonds and onion and mix to combine. Season with pepper and salt to taste and then refrigerate the salad until ready to use.
For the Crostini, slice the baguette into thin ¼ rounds. Place the small skillet over medium heat and add the EVOO. Once the oil is just about to smoke, add the garlic and sauté until just about to turn brown. Remove from heat and pass the oil through the strainer to remove the garlic. Meanwhile, place the broiler to high and set the rack 6” from the top. Using the brush, liberally place the garlic oil on the slices. Place the slices on a baking sheet and place under the broiler. Cook until the Crostini are just beginning to crisp up and turn brown around the edges.
For construction, add roughly 1-2 Tbs. of Chicken Salad per slice and top with optional pickled vegetable (Pickled Radish) and fresh parsley and/or crushed garlic chips.