Check out the recipes below courtesy of Ralph Brennan Restaurant Group to add some Creole flair to your Super Bowl party!
Boozy Bananas Foster Mini Cupcakes
Serving Size: 40 mini cupcakes
1 1⁄2 cup ripe banana
1 cups sugar
1 cup flour
1 teaspoon cinnamon
3⁄4 cup vegetable oil
1⁄2 teaspoon salt
1 teaspoon baking soda
Measure and combine flour, baking soda, salt and cinnamon. In a separate bowl, combine sugar and banana; mash until smooth. Add eggs and vegetable oil to banana mixture then mix until smooth. Stir flour mixture into egg and banana mix- ture until combined. Line mini muffin pan with paper baking cups and fill with batter until 3⁄4 full. Bake at 300 degrees for 12-14 minutes. Dip the tops of baked cup cakes into Rum Syrup (recipe below). Rum can be drizzled on top also for an extra kick. Top the cupcake with Fosters Butter Cream Icing.
Combine brown sugar, rum and banana liqueur in a small sauce pot. Over medium-high heat, cook until alcohol has cooked out; about 5 minutes. Syrup will ignite, so be careful to keep arms distance from pot.
Foster Butter Cream Icing
2 1⁄2 cup powdered sugar
1 cup room temperature butter
1⁄2 cup rum syrup
Using an electric mixer with a whisk attachment, combine room temperate butter, powdered sugar and remaining rum syrup. Whip mixture until light and airy.
1 cup Italian olive salad, drained
1 cup diced salami (about 4 ounces)
1⁄4 cup grated Parmesan cheese
1⁄4 cup chopped pepperoncini salad peppers
1 can (2 1⁄4 ounces) sliced black olives, drained
4 ounces provolone cheese, diced
1 celery rib, finely chopped
1⁄2 red bell pepper, chopped
1 tablespoon olive oil
1⁄4 cup chopped fresh parsley
French bread crostini slices
Stir together first 9 ingredients. Cover and chill 1 to 24 hours before serving. Stir in parsley just before serving. Serve with French bread crostini slices.