Game day is (finally) back, which means it’s time to cast off, cheer for the home teams, and chow down on some seriously good snacks. Our friends at Seattle’s Metropolitan Market grocery (metropolitan-market.com) have you set for your next sailgate with a curated collection of party recipes. With ideas for flavorful shellfish starters, colorful grilled salad, and a simple yet stunning sweet for dessert, this spread is a snap to prep in the galley—all in time for that first snap on the field.
Recipes by the Metropolitan Market Team
QUICK SHRIMP “CEVICHE”
The flavors of the shrimp and salsa, both easily snagged at the market, need a little time to meld and marry here. Stash it in the cooler for a bit, then serve in individual cups for a beautiful appetizer or set out with a bowl of tortilla chips for casual feasting.
Ingredients:
1 pound cooked and peeled shrimp
2 pints Metropolitan Market ‘Peach-O-Rama’ salsa or mango salsa
Juice from 1-2 limes
Salt
Optional for serving: Metropolitan Market tortilla chips or other favorite chip
Directions:
1. Remove the tails from shrimp, and cut shrimp into bite-size pieces.
2. In a bowl, mix shrimp with the salsa and season with salt and lime juice to taste. If you like, drizzle with olive oil. Let it sit for at least 10 minutes for the flavors to meld before serving.
CRAB TOSTADITAS
These petite party bites pack a punch, topped with succulent chunks of Dungeness crab, a dollop of Seahawk green guacamole, and a kiss of fiery chipotle powder.
Ingredients:
2 ounces cooked Dungeness crab meat
1 tablespoon butter
12 small (about 1 1/2-inch) round or triangle-shaped corn chips or fried tortilla wedges
⅓ cup Metropolitan Market housemade guacamole
Chipotle powder or chili powder
Cilantro leaves
Directions:
1. Heat the butter in a small skillet over low heat. Add the crab, cover with a lid and allow to warm very gently for about 3 minutes or until slightly warm. Turn off heat.
2. Arrange the chips on a serving plate. Top each with about 1 teaspoon of guacamole, followed by 1 teaspoon of crab. Sprinkle with chipotle powder and garnish each with a cilantro leaf.
GRILLED AVOCADO & PORTOBELLO SALAD
Here’s a new side to add to your sailgating repertoire—it’s great with grilled steak or game day burgers. The richness of the avocado and portobellos is balanced by a dressing made with blistered Serrano peppers, soy sauce, and lime juice.
Ingredients:
3 large portobello mushrooms
1 avocado, ripe but not really soft
⅓ cup olive oil, divided
1 serrano pepper
2 scallions, white and light green part thinly sliced
1 tablespoon tamari (or soy sauce)
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
Salt and pepper
Directions:
1. Preheat a gas or charcoal grill and prepare the vegetables. Remove stems from portobellos and brush with olive oil on both sides. With skin on, cut avocado into 8 wedges lengthwise. Carefully remove skin and brush with olive oil on both sides.
2. Place mushrooms (stem-side down) and avocado on grill. Flip avocado slices after 3-5 minutes to get grill marks on both sides. Cook mushrooms for 5 minutes; flip and season with salt. Cook for an additional 5-8 minutes, until tender when pierced. (If you don’t have enough room on your grill to evenly space the mushrooms and avocado, grill them separately.) Add serrano pepper and scallions for the last few minutes of grilling, and cook until slightly blistered.
4. After grilling, cut mushrooms into quarters. Cut serrano and scallions into ¼-inch slices. Mix half the serrano pepper (or more to your liking), scallions, tamari, and lemon juice. Place the portobellos and avocado on a platter. Top with serrano dressing and drizzle with the remaining 3 tablespoons of olive oil. Season with salt and pepper. Serve warm or at room temperature.
ALMOND CAKE WITH WHIPPED CREAM & BALSAMIC BERRIES
This dessert is a piece of you-know-what: Start with Metropolitan Market’s pre-made cake and just add fresh berries, enhanced with balsamic, and whipped cream for a beautiful and delicious halftime presentation.
Ingredients:1 quart fresh strawberries, stemmed and quartered
1 pint fresh blueberries, raspberries, blackberries, or a combination
1 tablespoon granulated sugar, more to taste
2 tablespoons balsamic vinegar, more to taste
1 cup heavy whipping cream
2 tablespoons confectioners’ sugar
1 Metropolitan Market All-Occasion Almond Cake (available in the bakery)
Directions:1. Combine berries, 1 tablespoon or more granulated sugar, and 2 tablespoons balsamic vinegar. Toss gently. Set aside for 20 to 30 minutes or until berries release some of their juices. (Berries can be prepared up to a few hours ahead of serving; cover and chill.)
2. Chill mixing bowl and beaters before whipping the cream for best volume. Place cold cream and confectioners’ sugar in a mixing bowl and beat with an electric mixer to form soft peaks.
3. To serve, place cake on a platter. Spoon whipped cream into the center of the cake. Top with berries. Cut into wedges.
GRILLED CAESAR SALAD
The extra step of grilling the greens boosts the flavor profile of the typical Caesar salad, and grilled garlic bread stands in for basic croutons for even more deliciousness.
Ingredients:
1 head radicchio
2 romaine hearts
Extra virgin olive oil
Salt and pepper
Metropolitan Market Garlic Bread (Bakery)
Metropolitan Market Classic Caesar Dressing (Produce Department)
Parmesan cheese, shredded
Directions:1. Preheat the grill over medium to medium-high heat. (You can also use a stove-top grill pan. Halve or quarter radicchio and romaine hearts, leaving core intact. Place on a baking sheet. Brush all sides lightly with olive oil and sprinkle with salt and pepper.
2. Grill radicchio and romaine, cut side down over direct heat, until grill marks form, 1-2 minutes. With tongs, flip and grill for another 1-2 minutes. Remove to a cutting board.
3. Reduce grill heat to low. Place garlic bread on the grill, topping side up. Close the grill and bake for 2 minutes or until the bread is hot and bottom is crispy. Remove to a cutting board and set aside until cool enough to tear into bite-sized pieces.
4. Cut radicchio into thin ribbons. To serve, place lettuce wedges on serving plates or a platter. Layer radicchio ribbons over the romaine. Drizzle with Caesar dressing, sprinkle with parmesan, and scatter garlic bread pieces over salad.
>> Stock up on supplies at your nearby Metropolitan Market and for more fun sailgating recipe ideas, visit: metropolitan-market.com/recipes.
