Spice Up Your Super Bowl Sunday With Wine

January 03 00:00 2003 Print This Article

You dont have to think of the Super Bowl as a beer-only occasion. According to entertaining experts, more and more people prefer to sip wine on the sidelines.

"Many people are starting to discover that wine is a real crowd-pleaser and its very versatile," says Chef John Folse, host of the television series "A Taste of Louisiana" and author of The Evolution of Cajun and Creole Cuisine. "Wine goes just as well with chips and dip at a lively Super Bowl party as it does with beef tenderloin at a sit-down dinner."

Americans love Super Bowl Sunday and Chef Folse says that a New Orleans-themed party with delicious food and wine is a winning combination. "Whats so great is that with all the different flavors and spices in New Orleans cuisine, you really cant go wrong when choosing a wine to serve."

Folse says that Pinot Noir and Chardonnay are great examples of wines that pair perfectly with New Orleans food. Pinot Noir, with its wonderful aromatic qualities and supple texture make it a most versatile red wine that is as great an accompaniment to crab meat as Jambalaya. White wine lovers will find Chardonnay, with its luscious fruit flavors and full-bodied style, a fine complement to the fare from appetizers through the main course. For more tips on serving wine with your game-day spread, click here.

For those of you who really want to get into the New Orleans spirit, turn your living room into a luxury box by serving Pinot Noir and Chardonnay with Chef Folses authentic Cajun and Creole specialties:

Chef John Folse's Pork and Sausage Jambalaya

Prep Time: 1 Hour
Serves: 10


  • 1/4 cup Crisco or bacon drippings
  • 3 pounds pork, cubed
  • 2 pounds andouille sausage, sliced*
  • 2 cups onions, chopped
  • 2 cups celery, chopped
  • 1 cup bell pepper, chopped
  • 1/2 cup garlic, diced
  • 8 cups beef or chicken stock
  • 2 cups mushrooms, sliced
  • 1 cup green onions, sliced
  • 1/2 cup parsley, chopped
  • Salt and cayenne pepper
  • Louisiana hot sauce
  • 5 cups long-grained rice


  1. In a 7-quart cast iron Dutch oven, heat Crisco or bacon drippings over medium-high heat. Saut cubed pork until dark brown on all sides and some pieces are sticking to the bottom of the pot, approximately 30 minutes. This is very important as the brown color of jambalaya is derived from the color of the meat.
  2. Add andouille and stir fry an additional 10-15 minutes. Tilt the pot to one side and ladle out all oil, except for one large cooking spoon. Add onions, celery, bell pepper and garlic. Continue cooking until all vegetables are well caramelized. However, be very careful, as vegetables will tend to scorch.
  3. Add beef or chicken stock, bring to a rolling boil and reduce heat to simmer. Cook all ingredients in stock approximately 15 minutes for flavors to develop. Add mushrooms, green onions and parsley. Season to taste using salt, pepper and Louisiana Gold hot sauce. I suggest that you slightly over-season because the rice tends to require a little extra seasoning. Add rice, reduce heat to very low, cover and cook 30-45 minutes, stirring at 15-minute intervals. Do not uncover except to stir.

    *Or your favorite smoked sausage

Chef John Folse's South Louisiana Shrimp Rmoulade

Prep Time: 30 Minutes
Serves: 6


  • 3 dozen (21-25 count) shrimp, peeled and deveined
  • 2 quarts cold water
  • 1/4 cup lemon juice
  • 1 lemon, sliced
  • 1 onion, diced
  • 4 tbsp salt
  • 1/2 cup celery, diced
  • 2 tbsp cracked black pepper
  • 3 bay leaves


  1. In a 4-quart stock pot, over medium-high heat, add water and all seasoning ingredients. Bring to a rolling boil, reduce to simmer and allow to cook 15 minutes for flavors to develop. Bring mixture back to a rolling boil, add shrimp and stir approximately 3-5 minutes. At this point, shrimp should be pink and curled. Test for doneness, being careful not to over-cook. Once water returns to a boil, shrimp should be perfectly done. Pour off boiling water and replace with cold tap water to stop the cooking process. Drain and place shrimp in a serving bowl. Cover with clear wrap and refrigerate. This may be done the night before. Serve with rmoulade sauce (see recipe below)

White Rmoulade Sauce

Prep Time: 30 Minutes
Makes: 2 Cups


  • 1 1/2 cups mayonnaise
  • 1/2 cup Creole mustard*
  • 1/4 cup parsley, minced
  • 1 tsp hot sauce
  • 1/2 cup green onions, minced
  • 1/4 cup celery, minced
  • 2 tbsp garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1/2 tbsp lemon juice
  • salt and cracked black pepper to taste


  1. Combine all of the above ingredients in a 2-quart mixing bowl and whisk well to incorporate the seasonings. Once blended, cover and place in the refrigerator, preferably overnight. A minimum of 4 hours will be required for flavor to develop. When ready to serve, remove from refrigerator and adjust seasonings to taste.

    *Or substitute Dijon mustard

John's "Guaranteed To Be Tender" Baby Back Ribs

Prep Time: 3 Hours
Serves: 8


  • 4 (2-2 1/4 pound) slabs baby back ribs
  • 1 onion, quartered
  • 1 celery stick, chopped
  • 5 garlic cloves
  • 1/2 tsp red pepper flakes
  • salt to taste


  1. Using a sharp knife, cut each slab of ribs into 2 equal parts creating 8 portions. Place the ribs in a large dutch oven along with the onion, celery, garlic, pepper flakes and salt. Cover with water by 1 inch and bring to a rolling boil. Reduce to simmer and cook 1 1/2-2 hours. Ribs should be fork tender, but not falling apart.
  2. Remove ribs, place on a large cookie sheet and allow to drain and dry thoroughly, approximately 30 minutes. While ribs are draining, heat barbecue pit according to manufacturer's directions. Add a few pieces of your favorite smoke wood for enhanced flavor. Place ribs on the pit, bone side down, when coals have subsided to medium heat. Turn every 2-3 minutes to achieve a golden brown color and smoky flavor. Once the ribs are brown, glaze with the barbecue sauce on each side.

Ingredients For The Sauce:

  • 1/2 cup ketchup 1/2 cup soy sauce
  • 1/2 cup hoisin sauce
  • 1/2 cup oyster sauce
  • 1/2 cup honey
  • 1/2 cup brown sugar
  • 1/2 cup Steen's Cane Syrup*
  • 1/2 cup cream sherry
  • 2 tbsp fresh ginger, finely grated and peeled
  • 2 tbsp black bean garlic sauce
  • 6 garlic cloves, minced
  • 1/2 tsp Chinese five-spice powder

    Directions For The Sauce

    1. Combine all ingredients in a medium sauce pot and bring to a simmer. Blend well. Sauce may be used immediately or placed in a ceramic bowl, covered and refrigerated for up to one week.

      NOTE: Hoisin sauce, oyster sauce, and black bean garlic sauce, are available at your local Asian market or in the Asian foods section of many supermarkets.

      *Or if not available, maple syrup can be substituted

    Chef John Folse's Crab-Stuffed Artichoke Bottoms

    Prep Time: 1 Hour
    Serves: 6


    • 12 artichoke bottoms, fresh or canned
    • 1/4 cup butter
    • 1/4 cup onion, diced
    • 1/4 cup celery, diced
    • 1/4 cup red bell pepper, diced
    • 1 tbsp garlic, minced
    • 2 cups cooked spinach
    • 1/2 pound lump crabmeat
    • 1/4 cup tomato ketchup
    • salt and cracked pepper to taste
    • Louisiana Gold Pepper Sauce to taste
    • 1/2 ounce Herbsaint*
    • 1/2 cup seasoned Italian breadcrumbs
    • 1/4 pound butter, melted
    • 1 ounce sherry
    • 2 tbsp parsley, chopped


    1. Pre-heat oven to 350 degrees F. If the artichoke bottoms are canned, soak in cold water for one hour to remove the brine and vinegar taste. In a heavy-bottom black iron skillet, melt butter over medium-high heat. Add onion, celery, bell pepper and garlic. Saute 3-5 minutes or until vegetables are wilted. Chop the cooked spinach very fine and add to the vegetables.
    2. Blend well and add lump crabmeat. Stir until all ingredients are well incorporated. Simmer 5 minutes and add ketchup, salt, pepper and Louisiana Gold. Lower heat to simmer and cook 10-15 additional minutes. Add Herbsaint, blend into the crab and spinach mixture and remove from heat. Sprinkle in breadcrumbs and allow the mixture to cool slightly.
    3. Once cooled, stuff the center of each artichoke bottom with the crab and spinach mixture. Place the artichokes in a large baking pan and top with an equal portion of melted butter and sherry. Sprinkle with parsley and bake uncovered for 15-20 minutes. Serve two artichokes as an appetizer.

      *or use Pernod as a substitute

    Also read: Chef John Folse's Tips for Serving Wine Simply with Your Super Bowl Spread

    John Folse is an award-winning chef and owner of Lafittes Landing Restaurant in Louisiana. He has published seven cookbooks on the subject of Cajun and Creole cooking, including The Evolution of Cajun and Creole Cuisine, Louisiana Sampler: Recipes from Our Fairs & Festivals, Something Old & Something New: Louisiana Cooking With a Change of Heart, and Hot Beignets & Warm Boudoirs. "A Taste of Louisiana" is Folses international television series produced by Louisiana Public Broadcasting since 1990.

    Source: WineAnswers

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