Local Brooksby Village Chefs Share Recipes for Patriots Superbowl Parties!

Peabody, MA -- Chefs at Brooksby Village in Peabody are sharing recipes for people having Patriots Superbowl Parties. Below are recipes from Michael A. Ayers, Executive Chef at Brooksby Village and Sean Wiles, Jeffrey Terilli and Scott Fabri, Chef De Cuisines, Brooksby Village. New England "Championship" Chowder Yield: 8 servings 2 quarts littleneck clams 2 quarts manila clams 1 head of garlic, cut in half 1 onion, skin on, cut in quarters 1 bunch fresh thyme 1 bunch fresh parsley 2 cups water 2 ounces pancetta, finely diced 6 ounces butter 1 cup white onion, finely minced 1 cup red onion, finely minced 6 ounces flour 1 pound Yukon gold potatoes, diced 4 cups reserved clam broth 2 cups canned clam or seafood stock 2 cups heavy cream 1/4 cup fresh chives, minced 1/4 cup fresh parsley, minced Scrub the clam shells and rinse under cold water until free of any dirt or debris. Place them in a large pot along with the onion, garlic, herbs and water. Steam the clams just until opened, about 6 to 10 minutes, depending upon their size. Drain the clams, reserving the broth. Remove flesh from shells, chop finely, and set aside. Filter the clam broth either through coffee filters or cheesecloth and set aside. In a large, heavy pot slowly render the pancetta until golden brown. Remove the cracklings, leaving rendered fat in the pan, and drain on a paper towel. Add butter and slowly cook the onions for about 6 minutes stirring frequently, but do not brown. Whisk in the flour and cook for 3 minutes. Add the reserved clam broth and stock, and whisk to remove any flour lumps. Bring the liquid to boil, add the potatoes, lower the heat, and simmer until the potatoes are cooked through, about 15 minutes. Stir in the reserved clams, pancetta, cream and herbs.   Salt and Pepper Calamari with Pepper Relish Yield: 8 servings 3 cups all-purpose flour 3 cups cornstarch 1 tablespoon kosher salt 2 tablespoons crushed black peppercorns 1 tablespoon Sriracha 6 ounces unflavored seltzer water, ice cold 1 quart peanut or vegetable oil 1 pound cleaned squid, bodies cut into 1/2-inch-thick rings, tentacles halved 1 cup sweet and hot banana peppers, chopped 1 cup roasted piquillo peppers, chopped 1/2 cup fresh parsley, minced 1/4 cup fresh cilantro, minced 2 tablespoons red onion, finely minced 4 cloves garlic, finely minced 1/2 cup olive oil 2 tablespoons Vietnamese Fish Sauce 2 teaspoons sriracha Heat oil to 375 degrees in a large pot, checking temperature with a candy thermometer, and ensuring oil does not go more than half way up sides of pan. In a bowl, whisk together oil, sriracha and fish sauce. Add peppers, onion, garlic, parsley and cilantro. Let stand at room temperature for at least 15 minutes. Sift flour and cornstarch together into a bowl. Add salt, pepper and sriracha. Slowly whisk in seltzer. Working in batches, dip calamari into batter and deep fry until golden brown. Transfer fried calamari to a rack and season with salt and pepper. Toss calamari in a bowl with pepper mixture and serve. Jeffrey Terilli, Chef De Cuisine, Brooksby Village --------------------------------------------------------------------------- Asian Chicken Wings 24 medium chicken wings 1 jar soy vey teriyaki sauce 3 limes quartered Marinate the chicken wings in the Soy Vey Sauce for 24 hours, Bake in a 350 degree oven until the internal temperature is 165 degrees serve with the lime wedge. And a ice cold beer (optional).   Crab Cake Slider 2 pounds crab meat 2 oz diced red onion 2 oz diced yellow & red pepper 2 oz mayo 1 oz dijon mustard 1 tsp parsley, tarragon 3 oz bread crumb. Salt & pepper to taste Vegetable Oil Blend all the ingredients together & for 3 oz patties. Pan sear in vegetable oil. Remoulade 1 oz diced red onion 1 oz diced red & yellow peppers 2 oz diced dill pickles 2 oz sour cream 4 oz mayo 1 oz hot sauce. Blend all the ingredients together. Sweet & Sour Slaw 6oz shredded red cabbage 1 oz thin sliced red onion 2 oz thin sliced carrots 2 oz red wine vinegar 4 oz olive oil 1 oz honey 1 oz hot sauce. Salt & pepper Blend all the ingredients together Assemble Using a small dinner roll place a small amount of remoulade on the bun add the slaw & top with the crab cake. Michael A. Ayers, Executive Chef, Brooksby Village -------------------------------------------------------------------- Cheesy nachos recipe 2 sticks Velveeta cheese 2 cups Diced tomatoes 1 -2 cups Jalapenos 2-3 cups mixed cheddar and Mozzarella cheese Nacho chips 1 cup diced tomatoes 1 cup black olives 1 cup scallions Sour Cream Salsa Take Velveeta cheese, jalapenos and tomatoes and melt together in the microwave for 2-3 minutes, stirring and continue  for another minute or two. Place small layer of chips on a oven ready platter, spread mixture cheese all around.  Place another layer of chips top with any leftover cheese sauce, then top with your mixed cheese, diced tomatoes black olives.  Bake for 4-8 minute or until all cheese on top is melted.  Finish with scallions, salsa and sour cream on top. Scott Fabri, Chef De Cuisine, Brooksby Village ---------------------------------------------------- Stromboli Buy a pizza dough already made, roll it out and lay any topping you want all over the dough and mix it in with shredded cheese ,roll it up and bake it.  Use cheese sauce or pizza sauce to dip. quick and easy Sean Wiles, Chef De Cuisine, Brooksby Village   Brooksby Village has three large clubhouses featuring an on-site medical center, staffed by full-time doctors, five restaurants, two convenience stores, two beauty parlors, a TV studio, a swimming pool, activity rooms, classrooms, game rooms and even two branches of a bank.  Residents also have the opportunity to take part in hundreds of different clubs and activities.  The community also has its own Interfaith Chapel on campus that serves as the physical foundation for a strong faith-based community. About Erickson Living:  Erickson Living develops and manages full-service retirement communities including Brooksby Village that provide worry-free living for America's seniors - the country's fastest-growing population segment.  Erickson's refundable entrance deposit and predictable monthly service fees provide residents across the country financial peace of mind.  Comprehensive health and wellness services, integrated into every community, lead to demonstrated resident benefits.  A robust complement of resident programs and facilities promote an engaged, fulfilling lifestyle that is reflected in resident satisfaction levels that exceed the industry average.  And the company's wide-ranging employee programs have earned Erickson numerous awards, including Fortune magazine's "Best Companies to Work For®" in 2008 and 2009.  For more information, visitwww.ericksonliving.com.