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by Andrea Doyle | January 29, 2015

Super Bowl XLIX is this weekend. Here are a few winning dishes from Executive Chefs Daniel Kenney (Cape Cod's Sea Crest Beach Hotel), Beau MacMillan (Paradise Valley, AZ's Sanctuary on Camelback Mountain), and Pastry Chef Brittani Szczecina (Palm Beach Marriott Singer Island Beach Resort & Spa).
 
Representing New England, the home of the Patriots, Executive Chef Daniel Kenney of North Falmouth’s Sea Crest Beach Hotel shares his recipe for "Not From" Buffalo Chicken Mac 'N' Cheese.
 
"Not From" Buffalo Chicken Mac 'N' Cheese
Yields 6 servings

mac cheese
Photo courtesy of Sea Crest Beach Hotel

Ingredients:

• 1 pound of boneless and skinless free range chicken thighs
• 1 pound orecchiette pasta
• 1 quart fresh heavy cream
• 1.5 cups shredded white cheddar, Vermont
• 1 cup crumbled Great Hill Blue Cheese, Marion Mass.
• 1/2 cup goat cheese, Hubbardston Mass.
• 1/4 cup shredded Parmesan Cheese
• 1 cup smoked bacon
• 1 cup Franks Hot Sauce
• 1 cup panko bread crumbs
• Cracked white pepper
• Sea salt
• 2 cups corn oil
• 1 bunch fresh thyme
• 3 each fresh bay leaves
• 3 cloves garlic
 
Preparation:

1. Begin by covering the chicken thighs with the corn oil in a small baking dish, add thyme, garlic and bay leaves, and season lightly with salt and pepper.
2. Cook on a low temp (275 degrees) for approx. 2 hours or until the chicken is fully cooked and fork tender (internal temp. must reach 165 degrees).
3. Chill the chicken in the baking dish until fully chilled, then shred the chicken into bite size pieces and set aside.
4. Bring 2 gallons of salted water to a boil and cook the pasta until al dente (approx. 7 minutes).
5. Drain and chill the pasta and set aside.
6. In a large heavy pot, place the cream and bring to a simmer and reduce slightly, then add the cheeses (reserve a small amount of each cheese for topping the mac n cheese later).
7. On low heat melt the cheeses and then whisk together until the cheese and cream have emulsified and set aside.
8. Take the bacon and cook in oven until crispy and golden brown. Remove from the oven and chop the bacon into bite size pieces, set aside.
9. Mix together the bacon, cheese sauce, shredded chicken, pasta and hot sauce and place in a baking dish, top the mixture with the remaining cheeses and sprinkle with panko bread crumbs.
10. Bake in a 350 degree oven until golden brown and the center is piping hot, serve immediately with a chilled Sam Adams Beer.

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Executive Chef Beau MacMillan of Sanctuary on Camelback Mountain, in Arizona (home of this year’s Big Game), shares his recipe for Ham and Jam Sliders.
 
Ham and Jam Sliders 
Yields 12 servings
 
ham jam
 Photo courtesy of Sanctuary on Camelback Mountain

Cheddar Biscuits

Ingredients:
 
• 2 cups all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1 Tbs. freshly cracked black pepper
• 1/2 tsp. Kosher salt  
• 2 tsp. salt
• 1 cup + 2 Tbs. buttermilk
• 5 Tbs. unsalted butter, cut into ¼-inch cubes
• 1 cup finely shredded cheddar cheese
• ¼ cup chopped green onion, including tender green tops
 
Preparation:
 
1. Combine flour, baking powder, baking soda, black pepper and kosher salt until well mixed.
2. Mix in butter until pea sized. Add cheddar cheese and green onion and stir and toss lightly to combine.
3. Stir in 1 cup buttermilk until the mixture forms a soft, slightly sticky ball.
4. With lightly floured hands, divide the dough into 12 equal portions. Form each portion into a rough ball and place on an ungreased baking sheet. Space the balls about 1-inch apart. Brush the tops with the remaining 2 tablespoons buttermilk.
5. Bake at 350˚F for 15 to 18 minutes, until the tops are golden brown.
 
Red Pepper Jelly
Yields 2 1/8 quart
 
Ingredients:

• 3 large red peppers, seeded and sliced
• 3/4 cups cider vinegar
• 3 cups sugar
• 1/4 tsp. salt
• 1/2 tsp. crushed red pepper flakes
• 1/2 package Certo liquid pectin
 
1. Place peppers in a food processor and process until coarsely chopped, but not pureed.
2. Place chopped peppers in a large bowl with cider vinegar, sugar, salt and crushed red pepper flakes. Mix well.
3. Put mixture in a large pot and bring to a boil. Add Certo and continue to cook at a slow rolling boil for 35 to 40 minutes, until you can "drag" a spoon around edges of pan or until it passes the jelly test coating the back of the spoon or dripping from spoon very slowly.

Snake River Farms American Bone in Ham

Ingredients:

• 1 large Snake River Farms American Bone-in Ham
 
Preparation:
 
1. Heat oven to 275˚F. Place ham in a roasting pan and cover loosely with aluminum foil. Heat for approximately for 12-15 min. per pound. When center of ham reaches 125˚F allow the ham to rest for 15-30 min. Keep covered with foil while resting.
 
Assembly:
 
1. Slice biscuits in half and rub with a generous portion of red pepper jelly. Slice ham thinly and place in between biscuit halves. Enjoy!

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Pastry Chef Brittani Szczecina of 3800 Ocean at Palm Beach Marriott Singer Island Beach Resort & Spa shares her recipe for Chocolate Covered Football Strawberries to end the party on a sweet note.

Chocolate Covered Football Strawberries
Yields 12 pieces

footballs
Photo courtesy of Palm Beach Marriott Singer Island Beach Resort & Spa

Ingredients:

• 12 each fresh strawberries
• 1 package white chocolate
• 1 package dark chocolate
 
Preparation:

1. In a microwave safe bowl melt dark chocolate
2. Holding by the stem, dip strawberry in chocolate, shake off excess and place on parchment paper
3. Let the chocolate pool onto the paper and then pick strawberry back up and place in new spot. This helps to avoid little "feet" to form. Continue with remaining strawberries and let harden.
4. Melt the white chocolate. Fill a piping bag and cut a very small hole. Pipe a vertical line down the entire length of the strawberry. Let harden.
5. Once hardened, pipe five horizontal lines to form the threading on the football and let dry.