By Ginger Isham
The first Super Bowl game was played 46 years ago on Jan. 15, 1967 to determine which champion, the AFL team or the NFL team, was really number one. I am one woman who would prefer to be in the kitchen that day rather than in front of the television.
Beer, Kielbasa, sauerkraut hoagies
1 can of beer (12 ounces, use your favorite brand)
1 cup brown sugar (I use 3/4 cup)
2 cans sauerkraut (15 ounces each, drained, I give it a quick rinse)
3 pounds of Kielbasa
Combine the beer and brown sugar in small saucepan and heat until sugar melts, stir and cook for 1 minute. Place links of Kielbasa in a crockpot and top with sauerkraut. Pour beer mix over all. Cover and cook on high for 3 hours and low for 3 hours. I cooked it in less time, approximately 2 hours on high and 2 hours on low. When ready, put a Kielbasa link on a hoagie roll or roll of your choice, top with sauerkraut and mustard. Delicious!
New Orleans-style grilled shrimp
1 1/2 pounds of shrimp (I use cooked shrimp)
2 tablespoons olive oil
3 medium garlic cloves, minced
Pinch of salt
3/4 stick of butter (I use 5 tablespoons rather than 6 )
2 teaspoons chili powder
2 teaspoons black pepper or less
4 teaspoons Worcestershire sauce
1 tablespoon lemon juice (can add more to taste)
If using fresh shrimp, take scissors and snip the front and back of shell. If grilling outside, shell keeps shrimp from becoming tough. Toss shrimp with oil, garlic and pinch of salt, and marinate at room temperature for 15 minutes in a Ziploc bag. Melt butter, chili powder, pepper and Worcestershire sauce and pinch of salt in saucepan over medium heat until butter melts. Add lemon juice.
Thread shrimp onto wooden skewers. Grill 3-4 minutes turning once. Or, place under oven broiler and cook 6 minutes in all. Push off skewers and place in a bowl and toss with butter sauce.
Serve with bread for sopping up the sauce.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.