If you keep close watch on food-centric Instagram posts, chances are you’ve faved something from the kitchen of Chef Jourdan Cha’Taun Atkinson. The Cali based celebrity chef has put her skills to work for the likes of Sean ‘Diddy’ Combs, Floyd Mayweather and Shad Moss. She’s a notorious freestyler who whips things up on a whim. Hers is a no recipe-zone. But after much cajoling, she put together a crowd-pleasing Super Bowl menu – with recipes – that works if you’re a Seahawks fan (like her) or if you’re pulling for the Patriots. Get involved with her Super Bowl recipes for Seahawks Seafood Macaroni and Cheese, Chicken Club Sub, and Jourdan’s Ribeye Pizza.
From Chef Jourdan:
“I was approached to provide Super Bowl recipes two weeks ago – before my beloved Seattle Seahawks were announced to be the West Coast contenders. And in true Libra fashion, I waited until the last minute to decide what I was going to cook. You see I’m a private chef that hardly ever has a set menu. I freestyle – not using any recipes. So this recipe writing was a minor issue. I had my good friend Chef Ethan Taylor come in and write the recipes as I went along.They may seem complicated but I assure, once you get into them, you’ll see they are quite simple to execute and will give you long standing uses in the kitchen for the future.”
“Considering the fact I was raised in the 206 – that’s Seattle for those who didn’t know – I had to provide a seafood dish because…. well duh, Seattle has some of the BEST seafood in the USA. So I present to you one of the tastiest Seafood Macaroni and Cheese ever.”
Seahawks Seafood Macaroni and Cheese
6 cups macaroni pasta, cooked
2 cups steamed broccoli
2 cups steamed asparagus tips
1 cup cherry tomatoes, halved
1 cup bell pepper, sliced
2 cups caramelized leeks
Salt to taste
Seafood Mixture
3/4 lb shrimp butterflied
1 lb cubed salmon
zest of 1 lemon
1/4 cup lemon juice
1 T minced garlic
Cheese Sauce
3/4 cup diced red onions
4 cloves minced garlic
1/2 cup of white wine
1 cup chicken stock
2.5 cups whole milk
1.5 cups colby jack cheese
1 T dried mustard
2 T of cilantro
2 oz flour
To marinate the seafood, combine shrimp, salmon, lemon juice & zest, fold mixture together and set aside.
For the cheese sauce heat a 4 qt sauce pot on medium heat. Add 2 T oil, sauté onion and garlic for 2 minutes. Add white wine and reduce by half, turn heat to low. Once reduced, stir in flour and slowly add chicken stock and milk until incorporated. Slowly whisk cheese, mustard, and cilantro until well mixed and set aside.
Assembly
Mix the vegetables with pasta, add half the pasta mixture to the 8×8 pan. Add 1 cup of cheese sauce alternating with cheese sauce and pasta. Add other half of mixture. Bake at 400 degrees for 30 minutes. Remove from oven and fold in seafood mixture. Sprinkle with breadcrumbs and fresh herbs, bake an additional 12 minutes until cooked.
“Then I figured what’s a Super Bowl party without some sort of chicken? In true 12th man style this tasty Chicken Club Sub is sure to save the day for anyone that needs a last minute dish idea. Of course if you don’t eat swine you can substitute maple pork backon with some awesome organic turkey bacon.”
Chicken Club Sub
8 Servings
8 mini French Baguettes
16 Slices of Smoked Gouda
1 cup onion, sliced
16 pcs of maple bacon, cooked
2 heirloom tomatoes, sliced
Orange Basil Aioli
1 cup mayo
1/2 cup orange juice
zest of 1 orange
1/8 t liquid smoke
2 T finely chopped basil
1 T garlic minced
To make the aioli, combine ingredients in a mixing bowl, stir for 2 minutes and set aside.
Chicken
4 chicken breasts Butterflied
1/2 cup olive oil
Dredge the chicken in flour while heating a non stick skillet on medium heat. Add 4 T of oil to the pan and cook the chicken 4 minutes on each side until golden brown. Remove pan.
Sandwich Assembly
Slice & toast baguette then spread with aioli. To the bottom of one baguette slice, and layer the sliced chicken, bacon, tomato, cheese and top of the baguette. Place in 400 degree oven for 10 minutes and enjoy.
“And for the grand finale of Super Bowl Dishes I brought the BEEF. Considering Beef can be expensive, I felt adding it as a pizza topping would cut down on cost but still be able to provide a tasty meaty option. I know, I know “she wants me to make dough” is in the back of your mind. And yup you guessed it, that’s exactly what I want you to do. It takes less than 30 minutes to create your own fresh pizza dough from scratch. My goal is to show you all how easy it is to make things on your own! Save yourself some time and marinade your meat a day ahead of time.”
Jourdan’s Ribeye Pizza
Dough
1/4 cup small diced sweet onion
1/4 cup diced bell pepper
2 cloves minced garlic
1 clove roasted garlic
1 T chopped oregano
1/4 oz of pizza yeast
1.5 tsp sugar
1/2 cup of warm water
2.5 cup all purpose flour
1 tsp lemon juice
1 tsp black pepper
1 tsp chili flakes
zest of one lemon
Sauté onions, peppers, garlic, & herbs. Mixed the cooked vegetables with the warm water then add the yeast. Set aside.
Topping
2 lb of ribeye steak
2 cups blanched asparagus
1 red onion, sliced
3/4 cup bell pepper
1/2 cup of cherry tomatoes
3 cloves minced garlic
1 T of minced rosemary
2 T of red wine vinegar
1 lime zest
1 T cilantro
1 T kosher Salt
1 tsp black pepper
Marinate 1.5-2 lb steak for at least 2 hours (can be done 2 days in advance). Set oven to broil and place rack at least 6 inches from top so the steak doesn’t burn. Broil the ribeye 6 minutes on each side. Remove from oven and let cool. Sauté the sliced red onion, bell pepper, cherry tomatoes.
White sauce
1/2 cup onion
3 cloves of garlic
1/2 cup of white wine
1 cup chicken stock
2.5 cups whole milk
1.5 cups italian cheese (like mozarella, etc.)
Sauté onion and garlic for 2 minutes, add 2 tab butter and 2 T of white flour, cook for 2 minutes. Add half cup of chicken stock, add 1.5 cup whole milk (to desired consistence) add 1 cup cheese. Add salt and pepper to taste, 1 T of rosemary
Pizza Assembly
Roll out the dough into a 14 inch rectangle. Add 1 cup of sauce then 1 cup of cheese. Slice steak and arrange on the pizza with the cooked vegetables. Bake on pizza stone at 425 degrees for 12-15 minutes. Remove from oven and slice immediately.