AFC Championship Yuppies

As I was watching the Patriots game this weekend I looked around and noticed a few things.  All 9 of us were drinking bottled Micro-brews, eating Farm Raised Fish, wearing clothing from The GAP, giving High Fives, and playing with our 3 dogs whose combined weight is less than 50 lbs.

We are Yuppies.   

I don’t know when this happened.  I think I am going to have to blame Gisele again.  Without her, Brady never would have been the spokes-model for Uggs.  And with a role model like that, how could we NOT be Yuppies?  The only thing I have going for me is the fact that we don’t own a hybrid.  … yet. 

Despite his shoddy performance last night, in 2 weeks Brady will join John Elway as the only other QB to take his team to the Superbowl 5 times.  He ended up throwing 22 for 36 with 2 interceptions and no touchdowns.  Not the performance I was hoping for, but a win is a win and his 239 yards moved him past Elway into 4th place on the all time post season passing list. Gronk injured his ankle in the third quarter, but returned to the game and was seen wearing a walking cast during the celebration.  The Patriots say he will be ready for the Superbowl, but if I were Bernard Pollard I would still watch out.  Gronk looked PISSED as he hobbled off the field.  Yeah... That look is for you, Pollard!

As people were arriving we set out a plate of Cheese and Crackers and some Spinach and Artichoke Dip.  Then we moved on to the Baltimore based food.  For those of you who don’t know, I can’t eat Shellfish.  So instead of having Maryland Crab Cakes, I made Baltimore Tilapia Cakes with Dill Sauce, Chesapeake Bay Chicken Salad Cucumber Cups and Stuffed “Shells.”  Okay, making “Shells” was stretching it a bit, but it’s my party and I’ll be corny if I want too.  My friend Stephanie McDonald brought a platter of amazing Brown Bottom Cupcakes that she made from scratch for dessert.  

Mini Tilapia Cakes
You can find the original recipe I used as a base here: http://mizhelenscountrycottage.blogspot.com/2011/02/whats-for-dinner-next-week-baked.html

Ingredients:
¾ - 1 Lb Tilapia
3 Scallions, diced
¼ Cup Bell Pepper, diced
¼ Cup Celery, diced
2 Eggs, beaten
1 Cup Cheese and Garlic Croutons, processed
1 ½ teaspoon Salt
1 teaspoon Pepper
⅛ teaspoon Cayenne Powder
1 teaspoon dried Basil
Pinch Crushed Rosemary
½ teaspoon Old Bay
½ Cup Mayonnaise
½ Cup Sour Cream
1 Tablespoon Dill Weed
1 teaspoon Beau Monde
½ teaspoon Onion Powder

Directions:
1. Combine Sour Cream, Mayonnaise, Dill, Beau Monde and Onion Powder.  Mix well and chill for 1 hour.
2. Combine the Croutons, Rosemary, Cayenne, Basil, and Old Bay in a food processor and grind until they become breadcrumbs.  Set aside.
3. Combine Fish, Salt and Pepper in a food processor.  Pulse until fish is well processed.  Remove and set in a large bowl.  
4. Add Crouton mixture and vegetables to fish mixture.  Stir together.  Add Beaten Eggs and stir to combine.
5. Form patties 1 ½ inches in diameter.  Cook at 400 for 7 minutes per side.  Serve with chilled dill sauce.

Chesapeake Bay Cucumber Cups

Ingredients:
1 English Cucumber
1 Cooked Chicken Breast
1 Tbsp Mayonnaise
¼ teaspoon Celery Seed
⅛ teaspoon Pepper
⅛ teaspoon Seasoned Salt
½ teaspoon Lemon Juice
½ teaspoon Dijon
½ teaspoon Old Bay

Directions:
1. Combine Chicken, Mayonnaise, Celery Seed, Salt, Lemon Juice, Dijon and Old Bay.  Mix well and chill.
2. Peel the Cucumber and cut into 1” slices.  Scoop out the centers almost all the way.  Fill with Chicken Mixture and serve.


Stuffed Shells

Ingredients:
1 Lb Ground Sweet Italian Sausage
1 Box (16 oz) Jumbo Pasta Shells
2 Cups Cottage Cheese
2 Cups Ricotta
12 oz Shredded Mozzarella
½ Cup Grated Parmesan
2 Eggs, lightly beaten
1 teaspoon Garlic Powder
½ teaspoon fresh Black Pepper
1 teaspoon Dried Parsley
2-3 Tablespoons fresh Basil
2 - 3 Cups Red Sauce
¼ Cup Grated Parmesan

Directions:
1. Cook Shells until 2 minutes before approximate time on box.  Plunge in cold water to stop the cooking process.  Let dry.
2. In a large skillet, saute Sausage until done, drain and set aside.
3. In a Food Processor, combine Cottage Cheese, Ricotta, ¾ of Mozzarella, ½ Cup Parmesan, Garlic Powder, Black Pepper, Parsley and Basil.  Process until just blended, but not liquefied. Move to a large bowl and stir in egg.  Add Sausage. Place mixture in a baggie with a corner cut out.
4. Spread a thin layer of sauce in a 9x11 pan.  Place shells opening side up and fill with cheese mixture.  Drizzle with sauce then sprinkle with leftover Mozzarella and Parmesan.  Bake 20 minutes with a foil cover and 20 minutes without.

The Next Sporks Report will be in 2 weeks after the Superbowl.  It will be a combined NE/NY spread so please let me know if there are any requests!

Happy Cooking!