Get your Superbowl Game On with Michael Mina’s Touchdown Recipes

Checklist of things to watch (and do) this coming Superbowl Sunday:

  • The unique sibling rivalry of the Harbaughs (check)
  • Beyonce’s possible lip-synching of the half-time show (check)
  • The entertaining marathon of out-of-this-world commercials (check)
  • The three B’s – Beer, Barbecue and Buddies (check) and last but not least…
  • Michael Mina’s Touchdown Cioppino recipe (triple check!)

Ingredients

For the Fresh-Picked Crab Meat:

  • 4 cooked Dungeness crabs (or 4 clusters of large snow crab or king crab legs, which are often sold frozen at the fish market*), cracked & steamed by fishmonger, reserving all shells
  • 1 1/3 cups goes to Crab Toast, remaining goes to the broth when building the plate

*If you’re using frozen crab legs, bring a large pot of water to a boil and add the king crab legs for about 10 minutes, or until they are heated through. Snow crab legs, which are slightly smaller, will be done in 6 to 8 minutes. Remove the meat by snipping through the hard exterior of the legs with kitchen shears.

*Ask for crab, cooked and cleaned with all the shells except for the crown to see what we get.

For the Cioppino Broth:

  • ½ cup grapeseed oil
  • 2 medium yellow onions, sliced thinly
  • 2 leeks, white part only, sliced thinly
  • 2 celery stalks, sliced thinly
  • 2 medium carrots, sliced thinly
  • 1 bulb fennel, core removed and sliced thinly
  • 2 red Fresno chiles or jalapeño peppers, sliced thinly
  • 8 garlic cloves, sliced thinly
  • 4 tablespoons tomato paste
  • 1 bottle white wine
  • 28-ounce can diced tomatoes
  • Stems from 1 bunch basil
  • 1 quart (4 cups) clam juice
  • Bodies and shells of 4 crabs, meat removed
  • Juice of 4 oranges
  • 1 tablespoon fennel seeds
  • 1 tablespoon coriander seeds

Serves: 4

Total Time: 2 hours and 15 minutes

Active Time: 1 hour and 30 minutes

Method

For the Fresh-Picked Crab Meat:

  1. Place crabs on small baking sheet. Pull meat aside and place on another small baking sheet, place shells in bowl and reserve for broth. Reserve picked crab meat for Crab Toasts and/or Cioppino broth.
  2. Save crab legs for plating in bowl or ¼ sheet pan. Using kitchen shears, snip a thin segment of shell out of the base of each crab leg to make it easy for guests to access the meat within. Reserve the snipped crab legs on a small baking sheet.

For the Cioppino Broth:

  1. Break up crab shells into small pieces.
  2. Heat your pan over high heat. Add crab shells to the hot pan, stir, and then add grapeseed oil. Roast shells for 5 minutes.
  3. Place coriander and fennel seeds in mesh tea ball and set to the side. Add onions, leeks, carrots, fennel, celery, garlic, and Fresnos and sauté until vegetables sweat and become translucent, about 15 minutes.
  4. Add tomato paste and stir to coat the vegetables. Continue cooking until the tomato paste is sticky and starts to brown. (The smell of the raw tomato paste will be gone and it will smell like caramelizing vegetables.)
  5. Add basil stems and wine and de-glaze the pan, scraping up any browned bits from the bottom of the pan with a wooden spoon. Reduce the wine by ½.
  6. Place fennel and coriander seeds in a small mesh tea ball and place in the pot. Stir in diced tomatoes, clam juice and orange juice. Place tea ball with spices in stew.
  7. Reduce heat and let simmer 45 minutes.
  8. Remove tea ball and taste the broth for spice. If you would like it spicier at this point, add more peppers. Remove broth from heat and let cool slightly. Pour broth in batches into a blender and blend on low just enough to break up the shells. Push through coarse strainer. Discard shells. Return to pot.

Garlic Confit, Orange & Red Pepper Rouille with Crudité

Ingredients

For the Garlic Confit:

  • 1 ½ cup olive oil
  • 1 head peeled garlic cloves

For the Crudité:

  • 15 celery sticks
  • 3 radish bunches
  • 2 baby turnip bunches
  • 3 bell peppers (variety of red, orange, yellow and purple)
  • 2 tablespoons olive oil
  • 1 to 1 ½ cups garlic oil from Garlic Confit (above), or 1 to 1 ½ cups of olive oil
  • 2 red bell peppers, roasted
  • 4 Fresno chiles or jalapeno peppers, roasted
  • Zest of ½ orange
  • 2 egg yolks
  • ¾ cup orange juice
  • Juice of 1 lemon
  • 1 cup fine bread crumbs, toasted
  • 1 tablespoon salt
  • 1 to 1½ cup garlic oil
  • For the Rouille:

Yield: 3 cups*

*Note: This recipe yields enough rouille for crab toasts and leftover for dipping vegetables.

Serves: 4

Total Time: 1 hour and 10 minutes

Active Time: 50 minutes

Method

For the Garlic Confit:

  1. Place garlic and oil in a small pot and set over medium heat. As soon as small bubbles appear, reduce heat to very low and let lightly simmer for 20 minutes. Save the infused oil for the rouille. Reserve the cooked garlic for another use.

For the Crudité:

  1. Wash vegetables and dry off well. Remove leaves from celery sticks and cut in half.
  2. Remove leaves from radishes and cut in quarters.
  3. Cut bell peppers in 1/8, removing seeds.
  4. Remove leaves from baby turnips and cut them in half.
  5. Reserve all prepared cut vegetables (crudité) for rouille dip.

For the Rouille:

  1. Toss red peppers and chiles with olive oil and season with salt and pepper. Place peppers and chiles on a medium-sized baking sheet lined with foil (or a rack over a baking sheet) and place under the broiler until the skins turn black (about 5 to 10 minutes), turning peppers as needed to blacken all sides.
  2. Remove from oven and place peppers and chiles in a medium bowl. Cover tightly with plastic wrap and let them sit for 10-15 minutes. The steam inside will loosen the skins.
  3. Peel skins off peppers.
  4. Remove the stems and seeds from all of the peppers and add the peeled and deseeded peppers to the food processor with all of the remaining ingredients except oil. Let the processor run until ingredients are well blended together. Slowly pour oil into running processor and continue blending until emulsified.
  5. Reserve at least ½-¾ cup rouille for Crab Toasts.

Crab Toasts

Ingredients

  • 1 ⅓ cups crabmeat
  • ½ – ¾ cup rouille
  • 1 tablespoon finely sliced chives
  • 1 tablespoon lemon zest
  • ½ teaspoon salt
  • Pepper
  • 4 slices sourdough bread
  • 3 tablespoons olive oil
  • 4 pieces of wax paper cut just slightly bigger than bread slices

Serves: 4

Total Time: 20 minutes

Active Time: 20 minutes

Method

  1. Brush sliced bread with oil on both sides and place on panini press, toasting only one side. Leave press open until bottom of bread slices have started to turn olden brown (about 1 minute). Remove bread and place on sheet pan, darker side up. Heat a panini press to 380°F
  2. Mix crabmeat with rouille in a medium bowl. Add chives, lemon zest and salt. Mix thoroughly. Add rouille to dress the crab. You want the crab to be creamy but not over-dressed. Taste for seasoning and adjust if needed with salt and lemon juice.

Spread toasts with crab mixture. Cut squares of parchment the size of your bread slices and brush them with olive oil. Place the oil side down on the crab layer. Place toasts on the panini press and let toast for 1-2 minutes until the very top is golden brown. If you don’t have a Panini press, you can place these toasts in the toaster oven. Remove toasts from press and place back on sheet pan fitted with a rack. Leave wax paper on toasts until ready to serve. Cut each toast into 4.

Wine-Steamed Clams & Mussels

Ingredients

  • Olive oil
  • 1 cup fennel, chopped into ¼-inch dice
  • 1 small yellow onion, chopped into ¼-inch dice
  • Pinch Kosher salt
  • Pepper
  • 4 garlic cloves, sliced thinly
  • ½ cup yellow bell pepper, chopped into ¼-inch dice
  • ½ cup red bell pepper, chopped into ¼-inch dice
  • ½ cup white wine
  • 1 pound mussels, cleaned
  • 1 pound clams, cleaned

Serves: 4

Total Time: 20 minutes

Active Time: 20 minutes

Method

  1. Heat medium sauté pan over medium heat and add oil. Add fennel and onions and season with salt and pepper. Add garlic, red and yellow bell peppers. Sauté ingredients until translucent, stirring with a wooden spoon.
  2. Add wine and clams and continue heating over medium heat and place lid on sauté pan. When clams begin to open, add mussels and cover with lid for about 2 to 3 minutes. Cook until mussels open.