"Kicking" It up a Notch on Super Bowl Sunday

I love a bowl of steaming hot chili, nachos and buffalo wings as much as the next super bowl fan does. However this year I decided to kick things up a notch by making smoked oyster and goat cheese pastries and grilled Ecuadorian shrimp . So delicious and decadent, they have elevated my super bowl menu with a modern twist.

                                               Smoked Oyster and Goat Cheese
                                                                     Pastries
                                                                adapted from
                                                                      Party!
                                                                 Fran Warde

Ingredients

1 sheet ready-made pastry dough
4 oz. soft, rindless fresh goat cheese,  
    crumbled
6 oz. canned smoked oysters
1 egg, beaten
sea salt and freshly ground black pepper 

Cut the rectangle of dough in half lengthwise.

Put half the crumbled goat cheese down the middle of one piece of dough. Arrange half the oysters in a row on top of the goat cheese. Brush the beaten egg along both long sides, fold the dough over lengthwise and gently press the edges together to seal.

Lightly brush pastry package with beaten egg and sprinkle with sea salt and pepper. Cut into 1 inch slices and transfer to the baking tray. Cook in preheated oven at 400 degrees F for 12 minutes, until golden brown.

                                                     Grilled Ecuadorian Shrimp
                                               with a cilantro and garlic marinade
                                                               Adapted from
                                                                 Latin Grill
                                                        Rafael Palomino and
                                                           Arlen Gargagliano

 Ingredients

6 large shrimp, peeled (with tails on) and
   deveined
1 teaspoon minced garlic
Leaves from 2 sprigs thyme
1 tablespoon chopped cilantro leaves
1 pinch cumin
Kosher salt
1 tablespoon olive oil
salad of your choice 

Place the shrimp in a bowl and add the garlic, thyme, cilantro and cumin. Season with salt, stir in the olive oil and mix so that the shrimp is well coated. Let sit for about 15 minutes.

Light a fire in a charcoal or gas grill. Places shrimp on the grill and grill until cooked through, about 2 1/2 minutes per side.

Prepare a serving plate with salad. Place the shrimp on top and serve. 

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