Sunday, February 05, 2012

Super Bowl XLVI: Buffalo Tofu, Pommes Frites, Crudite Platter

Dinner 02/05

Buffalo Tofu

Pommes Frites

Crudite Platter with Carrots, Celery, Radishes

Roasted Garlic & Blue Sheese Dip

...or as I like to say to the rest of the family after loading up the tray: "I don't know what you guys are eating, but..."

I might as well reprint 2010's Super Bowl entry as it was much the same, with the exception of adding radishes to the crudite platter. Sherman, set the wayback machine to 2010...

Was there a Super Bowl game on? I don't know, we were watching the Puppy Bowl again...

The tofu was cut into strips, hickory-smoked for 25 minutes, then deep-fried at 375F until golden brown (about 4-5 minutes per batch).

The tofu was then tossed in a wok with 2 tbs. of tamari for 2 minutes, and then the sauce is dumped on top and tossed to coat.

The buffalo tofu sauce is made with our BBQ sauce mixed with as much hot sauce or Sriracha as you like and 2 tbs. of melted soy margarine.

We fry the pommes frites in our wok, with a heavy duty candy thermometer for accurate temperature readings.

The pommes frites were done the standard way: the potatoes were blanched in peanut oil at 280F for 6-8 minutes, then removed from the oil and allowed to "rest" for 15 minutes. To finish, they're deep-fried at 375F for 2-3 minutes to brown/crisp up.

The celery & carrot sticks [and radishes were] served with a dipping sauce of half vegenaise, half soy sour cream, roasted garlic topped with a small mountain of microplaned Blue Sheese.

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