Super bowl New Orleans by Watkins Associate id # 394943

 

New Orleans is a Super Bowl city 2013

 

Have a ticket?   Don't have a ticket? 

 We encourage all fans to create some of these New Orleans recipes for Super Bowl

XLVII!  

Come down to your couch and have some dips, chips, tasty burgers with some

 Blazin’ Cajun mixed in. Easy and Yummmmy!!!!

Some little tidbits: It will be New Orleans' 10th time as a Super Bowl site. New Orleans last hosted a Super Bowl in 2002; the game that Adam Vinatieri's 48-yard field goal as time expired lifted the New England Patriots over the St. Louis Rams.

 past super bowl site:

Date               Super Bowl            Site

Feb. 7, 2010       XLIV                 Miami

Feb. 6, 2011       XLV                 Arlington, Texas

Feb. 5, 2012       XLVI                Indianapolis

Feb. 3, 2013      XLVII               New Orleans ~~Party ~~~Party

Now for Some home cooking!!! Rather you are tailgating or home bound. Maybe even, home alone like me. Hubby is working.

“New Orleans food is as delicious as the less criminal forms of sin.” - Mark Twain, 1884

www.watkinsonline.com/spedowski    don’t forget Jalapeno poppers Join Watkins and save

Jalapeno Poppers
12 ounces cream cheese,softened

1 (8 ounce) package shredded Cheddar cheese

1 tablespoon bacon bits

12 ounces jalapeno peppers, seeded and halved

1 cup milk

1 cupall-purpose flour

1 cup dry bread crumbs

2 quart soil for frying

Directions
1. In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
2. Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
3. Dip the jalapenos in milk again and roll them through the bread crumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
4. In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

Katy Cat Fish

 Recipe makes 4 sandwiches

Makes servings USMetricAdjust Recipe (Help)

•  Coleslaw:
•  1 (16 ounce) package shredded coleslaw mix
•  1/4 cup pickled pepperoncini peppers, chopped
•  1/4 cup diced red onion
•  1/3 cup light mayonnaise
•  1/2 lemon, juiced
•  1 tablespoon red wine vinegar
•  1 teaspoon Dijon mustard
•  1 teaspoon white sugar
•  1 teaspoon Watkins salt
•  1 tablespoon Watkins granulated garlic
•  1/2 teaspoon Watkins granulated onion
•  1/4 teaspoon lemon pepper
•  Catfish:
•  8 (3 ounce) fillets catfish
•  2 tablespoons hot sauce

•  1/2 cup Watkins Cajun seasoning
•  2 cups all-purpose flour
•  2 cups corn meal
•  2 cups bread crumbs
•  1 tablespoon Watkins garlic
•  1 tablespoon Watkins onion
•  1 1/2 teaspoons Watkins ground black pepper
•  1/2 teaspoon Watkins cayenne pepper
•  1 cup Watkins olive oil for frying
•  Assembly:
•  4Italian-style hoagie buns, split lengthwise
•  1 cup sandwich spread
•  1 lemon, cut into wedges
•  1 cup cherry tomato halves
•  1/2 cup banana pepper rings

 

Directions

1. Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, sugar, salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
2. Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn the fillets to coat.
3. Combine Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper, and cayenne pepper in a large brown paper bag. Add catfish fillets and shake gently to coat fillets thoroughly.
4. Heat olive oil in a large skillet over medium-high heat. Fry breaded catfish fillets until browned and crisp, about 3 minutes per side. Place on paper towel-lined paper plates to drain.
5. Spread each hoagie bun with  spread. Place 2 catfish fillets on top and top with 1 to 2 cups coleslaw. Garnish with lemon wedge, cherry tomato halves, and banana pepper rings.

 

 

Remoulade  Style

Sandwich spread

 Directions

Combine cream cheese, sour cream, Dijon mustard, mayonnaise, horseradish, garlic powder, onion powder, lemon juice, cayenne pepper, and salt in a large bowl. Beat with an electric mixer until smooth. Season with additional salt if needed. Cover and refrigerate for at least 1 hour

1 (8 ounce) package cream cheese, softened 1 cup sour cream, 1/2 cup Dijon mustard, 1/2 cup mayonnaise, 3 tablespoons prepared horseradish, 3 Tablespoons Watkins garlic powder 3 tablespoons onion powder 1 tablespoon lemon juice 1/2 teaspoon cayenne pepper, or more to taste salt to taste

  The statements made and opinions expressed on this page are those of the Independent Watkins Associate id# 394943 who is the publisher of this document and are not the statement, opinion or view of Watkins Incorporated, and therefore are not to be construed as the statements, opinions, or views of Watkins Incorporated. Such statements and opinions have not been reviewed or approved by Watkins Incorporated