Chefs at Linden Ponds Share Recipes for Patriots Superbowl Parties!

Hingham, MA  Chefs at Linden Ponds are sharing recipes for people having Patriots Superbowl Parties. Below are recipes from Thomas O'Connor, Executive Chef at Linden Ponds and David Clifford, Bill Moriarty, and Natale Umbro, Chef De Cuisines at Linden Ponds. Lobster Mac & Cheese Bill Moriarty, Chef De Cuisine, Linden Ponds Ingredients 16 oz Light cream or 1/2&1/2 8 oz Water 2 Chicken cubes 2 tsp Salt ¾ tsp White Pepper ½ tsp Nutmeg 8 0z water 2 ½ table spoons Corn starch 5 slice American cheese 5 slice smoked Gouda cheese 5slice Swiss Ementhaler cheese 1/2 gallon cooked (1 box) Short pasta cooked 8-16 oz cooked, chopped lobster meat 1 cup Bread crumbs 1 table spoon minced garlic 3 table spoons butter 3 table spoons fresh parmesan chopped fine Directions Bring liquids to a boil mix 8 oz water and starch, reserve until liquid comes to a boil, simmer it may boil over sides While boiling add liquid starch at one time while mixing cream, keep low fire for 2 minutes Add slices of cheese a few at a time stir until melted, shut off heat In a large bowl mix pasta, lobster and cheese mixture Place pasta mix in a baking pan pre-sprayed with a non stick spray In a separate bowl mix bread crumb, garlic, parmesan, liquid butter Place crumbs on top of pasta Cover with foil, bake in 350*f oven 15 to 30 minutes, depends if you used hot pasta or cold pasta When pasta is hot remove foil bake another 10 to 15 minutes to brown crumbs Asian Grilled Ribeye in Beer Marinade Thomas O'Connor, Executive Chef, Linden Ponds Ingredients -6x 10oz Ribeye steaks - 12 oz Dark Beer any beer works well -2  table spoon sesame oil -1 table spoons cooking oil -6 cloves crushed garlic -3 tablespoons fine chopped ginger -1 cup chopped green onions -1 Tablespoon your favorite hot sauce  (Louisiana) Directions Place steaks in a shallow container Mix all marinade ingredients Pour marinade over steaks make sure all meat  surface touches marinade Marinade for 12 to 24 hours Cooking Remove steaks from liquid Season steaks with Montreal Seasoning Place  on hot oiled charcoal grill, skillet or fry pan Cook 3-6 minutes on each side depending on steak thickness Serve with sliced green onions White Bean and Chicken Chili ( Skinny Chili) David Clifford, Chef De Cuisine, Linden Ponds Ingredients • 2 tablespoons olive oil • 1 large onion, chopped • 4 garlic cloves, minced • 2 pounds ground chicken • 1 teaspoon salt, plus more for seasoning • 2 tablespoons ground cumin • 1 tablespoon fennel seeds • 1 tablespoon dried oregano • 2 teaspoons chili powder • 3 tablespoons flour • 2 (15-ounce cans) cannellini or other white beans, rinsed and drained • 1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces • 11/2 cups frozen corn, thawed • 4 cups low-sodium chicken stock • 1/4 teaspoon crushed red pepper flakes • Freshly ground black pepper for seasoning • 1/2 cup grated Parmesan cheese • 1/4 cup chopped fresh flat-leaf parsley Directions In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste. Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley. (Fire Breather) Chili Natale Umbro, Chef De Cuisine, Linden Ponds Linden Ponds is a full-service continuing care retirement community situated on a scenic 108-acre campus in Hingham, Massachusetts. The vibrant campus opened in October 2004, and is home to 1,200 seniors who are enjoying life to the fullest.  Erickson Living is the developer and manager of Linden Ponds. Ingredients • 2 tablespoons butter • 3 tablespoons bacon grease, or canola oil • 2 red bell peppers, diced (about 2 cups) • 2 jalapenos, minced (about 2 tablespoons) • 3 Anaheim chiles, roasted, peeled, chopped • 3 poblano chiles, roasted, peeled, chopped • 2 yellow onions, diced (about 2 cups) • 1 head garlic, minced (about 1/4 cup) • 1 pound boneless chuck, trimmed and cut into 1/4-inch cubes • 2 pounds ground beef, coarse grind • 1 pound bulk Italian sausage • 2 teaspoons granulated onion • 2 teaspoons granulated garlic • 3 tablespoons chili powder • 2 teaspoons hot paprika • 2 teaspoons ground cumin • 2 teaspoons ground coriander • 2 teaspoons cayenne pepper • 2 teaspoons kosher salt • 2 teaspoons freshly ground black pepper • 2 cups tomato sauce • 1 cup tomato paste • 12 ounces lager beer • 1 cup chicken stock • 2 (15.5-ounce) cans pinto beans, with juice • 2 (15.5-ounce) cans kidney beans, with juice • Double-Fried French Fries, recipe follows • Saltine crackers, for garnish • 1 bunch green onions, thinly sliced • 1 cup shredded Cheddar Directions In large stock pot over high heat, add butter and bacon grease. Add bell pepper, jalapeno, chiles and onion and cook until caramelized, about 5 minutes. Add garlic and saute a minute longer. Add chuck and brown. Add ground beef and sausage to brown and stir gently, trying not to break up the ground beef too much. Cook until meat is nicely browned and cooked through, about 7 to10 minutes. Add in granulated onions, granulated garlic, chili powder, paprika, cumin, coriander, cayenne, salt and pepper and cook for 1 minute. Add in tomato sauce and paste and stir for 2 minutes. Stir in beer and chicken stock. Add beans, lower heat and simmer for 2 hours. Serve in bowls over Double-Fried French Fries and garnish with Saltine crackers, green onions and shredded Cheddar. • Double-Fried French Fries • 4 (4 to 5-inches long) russet potatoes (about 2 pounds) • 2 quarts canola oil • 1 tablespoons fine-grain sea salt • 1 teaspoon freshly ground black pepper Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks. Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing. Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F. Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked. Raise heat of oil to 350 degrees F. Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked. Yield: 8 servings