Game day food is big- so I had heard and now I have seen! In fact, I think they should change it to chicken wings/ finger food day! I will not bore you more with the details of Super Bowl because I don’t understand the game even one bit, but the food- I understand. So we attended the “big game day house party” and did the usual- carried dessert and snuck in a spicy appetizer. Also, we haven’t forgotten Fiesta Friday yet, have we?
Anyway, we’ll start the other way round today- dessert first! For dessert I made my new favorite- Mini Vanilla Cupcakes with Chocolate Swiss Meringue Buttercream. Actually I made two batches of cupcakes- a batch of mini cupcakes with chocolate Swiss meringue buttercream and a batch of regular cupcakes without frosting- I have taken a fancy to un-frosted cupcakes these days, don’t ask me why. So, if you follow our blog you’d know I made a beautifully delicious (if that is an expression at all!) Vanilla Cake with Chocolate Swiss Meringue Buttercream recently. I used to same recipe to make the cupcakes & the frosting this time around. The recipe makes 24 mini cupcakes plus 18 regular cupcakes-well, it was someone’s birthday somewhere so why not! 🙂 You’ll find the recipe here. Here is a glimpse of what I did and how the cakes turned out:
Look at these beauties right out of the oven…
the bite size mini cupcakes are the best…
they’re even better with the chocolate Swiss meringue buttercream.. oh so delish!
For our spicy appetizer, Nikhil made his award-winning Masala Sausage! Just FYI- I gave him the award, it is that good :). You gotta try it- it’s easy, quick, flavorful & spicy! It’s such a great blend of Indian spices and herbs – only if there was a way to “capture” (?? for lack of a better term) the aroma of the warm spices and put it up on the blog!
Here is how he made it:
- 2 tablespoons olive oil
- 1 teaspoon coarsely ground cumin seeds
- 1 teaspoon coarsely ground coriander seeds
- ½ teaspoon ground black pepper
- ½ teaspoon coarsely ground fenugreek seeds
- 1 bay leaf, coarsely ground
- 2 cloves, coarsely ground
- ½ dried red chilli
- 1 teaspoon salt
- 4 cloves chopped garlic
- 2 teaspoons chopped ginger
- 1 green chilli, chopped
- 1 medium onion, finely chopped
- 2 medium tomatoes, puréed
- 1 teaspoon tomato paste, optional but good to add as it gives depth of flavor
- 1-2 teaspoon garam masala
- ½ teaspoon red chilli powder
- 3 large turkey sausages, sliced diagonally into 1 inch pieces (we used three 14 oz Hillshire Farm Smoked Turkey Sausages; you could also use any other kinds of sausage that you like)
- Fresh coriander leaves and mint leaves for garnish.
- Heat oil in a heavy bottom pan and add in the coarsely ground cumin, coriander, black pepper, fenugreek seeds, bay leaf, cloves, dried red chilli, green chilli, garlic and ginger. Sauté this for about 2-3 minutes on medium heat.
- Add in the finely chopped onions and sauté for 5-6 minutes on medium heat, until they are translucent.
- Next, add in the tomatoes and tomato paste and cook for about 7-9 minutes.
- Add in the salt, garam masala and red chilli powder and mix well. Cook this for about 2-3 minutes until the moisture has evaporated and spices are cooked.
- Add the sliced turkey sausage and a splash of water and mix well.
- Let this cook for about 7-10 minutes until the turkey is heated through and is well combined with the spices.
- Garnish with fresh coriander and mint leaves and enjoy!