Chef's Corner: Football Party

CAMBRIDGE, Mass. (Ivanhoe Broadcast News) -- Tired of fumbling around with the same old football party snacks? It takes a lot of energy to cheer on your favorite team. That's why Chef Jody Adams carefully quarterbacks her game menu. Recipes follow report!

"When I have people to the house, I want to be sure what I am serving is gonna be satisfying," Chef Adams, of the Rialto Restaurant in the Charles Hotel in Cambridge, Massachusetts, tells Ivanhoe.

A slow-roasted pork loin, teamed up with roasted peppers should score high with partygoers. First down: Fresh herbs, garlic, lemon zest, and olive oil make up the marinade.

Second down, remove the tenderloin, fill the pocket with herbs and salt, slather on the marinade, and tie bay leaves to each bone. Add a little more garlic and sausage to the pan; pop it in the oven at about 225 degrees for three hours or so. Add wood chips to give it that smoky flavor.

Third down, roasted peppers. Once charred, peel off blackened skin, remove seeds then cut up peppers and garlic. Sautee onions in olive oil, add in peppers, garlic, saffron, paprika, fresh mint, sherry vinegar, and voila.

"At the end of the day it will give you a complete and healthy meal instead of chips and dips," Chef Adams says. Your guests are bound to feel like Superbowl champs.

If you are into watching the game, don't worry. Both the pork loins and peppers can be cooked ahead of time and served at room temperature.

This article was reported by Ivanhoe.com, who offers Medical Alerts by e-mail every day of the week. To subscribe, go to: http://www.ivanhoe.com/newsalert/.

If you would like more information, please contact:

Chef Jody Adams
The Rialto Restaurant
Cambridge, Mass.
(617) 661-5050