Tuesday, January 08, 2008

Super Bowl Appetzer Recipes

Recipe(s) of the Week January 6th 2008

Putting together a Super Bowl Party can either be the toil of the year or a lot of fun! We have taken four of our friends & neighbors “fan tested” Snack & Appetizer Recipes and assembled them here. See how easy it is to put out a healthy, delicious spread for the big game using just a few ingredients! We often have our party goers each bring or prepare on dish at the party. Putting together these appetizers can be done during the pre-game and ready for serving by game time or half time.

Basic Ingredients:
Wild Ocean Seafoods Hot Smoked Salmon or Gourmet Smoked Salmon Can Fillets
Wild Ocean Seafoods Crab Meat
Wild Ocean Seafoods Whole Cooked Dungeness Crab
Cream Cheese
Garlic Herb Cheese (Boursin®)
Cottage Cheese (Small Curd)
Green Onions
Red, Green & Yellow Peppers
Seasoned Bread Crumbs
Artichoke Hearts
Carr’s Crackers or Triscuits
Large Flour Tortillas


8 OZ. Wild Ocean Seafoods Hot Smoked Salmon or 2 6oz Wild Smoked Salmon Can Fillets
1 5 OZ. Package Garlic Herb Cheese Spread (Boursin®)
1 8 OZ. Cream Cheese - Softened
1/4 Cup Chopped Red Onion
1 Tbsp Lemon Juice
8 8" Tortillas (Flour or Flavored; Sun-Dried Tomato, Spinach etc.).

Blend both cheeses until creamy. Stir in red onions & lemon juice. Remove skin and dice smoked salmon into pieces or chop in a food processor and add to cheese mixture. Spread and divide filling to cover each tortilla and then roll up them up jelly roll style.
Place the seam down on a tray and secure roll with a toothpick. Refrigerate till well chilled, trim ends, then cut each roll into pinwheels about 3/8" thick. Stick a toothpick in each pinwheel.
Serve on platter cut side up.


16 OZ. Wild Ocean Seafoods Crab Meat
1 1/2 Cups Shredded Cheddar or Colby Jack Cheese
1/4 Cup Mayonnaise
1/3 Cup Sour Cream
2 Tbsp Freen Onions Chopped
2 Tbsp Chipped Canned Jalapeño Chiles Drained
10-12 8" Flour Tortillas (Flour or Flavored; Sun-Dried Tomato, Spinach etc.)
2 Tbsp Unsalted Butter Melted

In large mixing bowl combine all ingredients except tortillas and butter. Refrigerate until ready to complete. Spread about 3 tablespoons of filling on each tortilla. Fold in half, brush both sides with butter.
Place on baking sheet. Bake at 375 for 10-15 minutes. Cut each quesadilla into 4 wedges. This makes 40 pieces.

Recipe # 3: Smoked Salmon Loaf

2 6oz Cans of Wild Alder Smoked Salmon or
12oz of Wild Ocean Seafoods® Wild Smoked Salmon.
8oz Cream Cheese
½ tsp Horseradish
1 tbsp Grated Onion
Cracked Pepper to Taste
Fresh Parsley

Open Wild Smoked Salmon cans, remove salmon & remove skin (optional) & strain or Flake the Hot Smoked Salmon with a fork into small pieces & place in mixing bowl.
Add Cream Cheese, Horseradish, & Onion, mix well.
Refrigerate for at least 3 hours.
Remove from mixing bowl and form into a Loaf.
Roll the Loaf in fresh parsley & cracked pepper

Serve with crackers or toasted baguette slices.

Recipe #4: Crab & Artichoke Dip

2 Wild Ocean Seafoods® Whole Dungeness Crab
1 Cup Sour Cream
1 Cup Mayonnaise
½ Cup Shredded Parmesan Cheese
2 6.5oz Cans of Marinated Artichoke Hearts
1 Cup Small Curd Cottage Cheese
Garlic Powder or Granulated Garlic to taste. (It is better to use the granulated garlic, but it is sometimes sold as “garlic powder”)

Remove the Crab Meat from the Dungeness Crab drain & place in a mixing bowl.
Wash & Save the Crab Back Shell. Be sure to discard the gill sections from the top of the opened whole crab & clean out the interior of the crab shell.
Chop the artichoke hearts into 1/8th sections if they do not already come that way.
In the Mixing Bowl, add the Sour Cream, Mayonnaise, Parmesan Cheese, Artichoke Hearts, Cottage Cheese, and Granulated Garlic. Mix well with the crab meat.
4. Place mixture into the upside down Crab Shells.
5. Pre-Heat Oven to 350 degrees (F)
6. Bake for 20 minutes.

Serve with Sliced Toasted Baguette or Crackers such as Breton’s® or Carr’s®




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