game day Superball Snacks - blue foods edition
Recipes and Photos by Chef Eric Gephart
Join Master Griller, Chef Eric Gephart as he shows you how to make drool-worthy snacks for the Big Game that not only serve your health but the health of the oceans and planet too.
This is game day snacks: blue foods edition!
Barnacle Foods Salsa with 12 Tides Organic Kelp Snacks
Deeply Satisfying Organic Seaweed Popcorn
Blue Evolution Game Day Seaweed Mississippi Pie
Kvaroy Arctic Salmon Dogs in a Blanket
kvaroy Arctic salmon dogs in a blanket
1 puff pastry sheet
1 egg for egg wash
2 tablespoons sesame seeds, black and white
Ketchup and mustard for dipping
DIRECTIONS
Stabilize your grill of preheat your oven to a temperature of 350F. If using a grill, set up for an indirect cook.
Cut your Salmon Dogs into bite size pieces.
With a light touch Roll out the puff pastry just enough to thin the dough a bit
Slice the pastry into 1 inch wide x 2 ½ inch long strips.
Egg wash the ends of each pastry slice
Roll the salmon dogs
Coat a cast iron pan with a bit of olive oil and transfer the salmon in a blankets into the pan.
Top with egg wash and sprinkle with black and white sesame seeds.
Bake at 350 for 20 minutes
Serve with ketchup and mustard
Blue Evolution Seaweed Mississippi Mud Pie
Seaweed is a food of the future. Add it to your favorite hot or cold deserts for enhanced caramel flavor profiles and a punch of needed nutrition! Delicious does not have to be difficult!
2 cups all purpose flour
2 cups granulated sugar
3 3/4 Cups unsalted butter, divided
3/4 teaspoon kosher salt, divided
1/2 cup unsweetened cocoa powder
1/2 cup Blue Evolution Seaweed Puree
1 cup boiling water
1/2 cup whole buttermilk
2 large eggs, lightly beaten
1 teaspoon baking soda
2 teaspoons vanilla extract, divided
1/3 cup whole milk
1 pound confectioners’ sugar
2 tablespoons Blue Evolution Ulva powdered Sea Lettuce
3/4 bag (14 oz) mini marshmallows
1 1/2 cups macadamia nuts
DIRECTIONS
Stabilize the grill at 350F and set up for an indirect cook.
In a large bowl, combine flour and granulated sugar.
In a small saucepan, melt 2 cups of butter over medium heat. Whisk in 1/2 teaspoon salt and 1/4 cup cocoa until well combined. Stir in 1 Cup of Boiling water and seaweed puree.
In a large bowl, whisk together buttermilk, beaten eggs, baking soda, and 1 teaspoon vanilla.
Combine the mixtures created in steps 3 and 4, whip till fully incorporated. To make the batter, slowly pour and whip the liquid mixture into the dry mixture created in step 2.
Grease a half sheet tray with butter (18x13- inch or similar) and dust with flour. Then pour the batter into the tray and ensure it spreads evenly over the pan.
Bake on the indirect grill for 20 to 25 minutes, the last 5 minutes of the cook, add 3/4 of the marshmallows and macadamia nuts to allow them to pick up some smoke and color. Remove and cool for 10 minutes.
To make the icing, heat a saucepan and melt the remaining 1 ¾ cups of butter, take off the heat and add remaining ¼ cup cocoa powder, powdered sea lettice whole milk, remaining 1 teaspoon vanilla, confectioners’ sugar, and remaining ¼ teaspoon salt, work quickly so icing stays fluid.
Drizzle frosting over slightly cooled cake (reserve a bit for plate presentation). Refrigerate for later service or allow frosting to set for 10 minutes or so and cut one piece out and transfer it to the presentation plate. Cut another piece out and place it on top of the 1st piece. (It’s all about the layers!)
Garnish the plate with a bit of frosting drizzle and any leftover marshmallows. Enjoy!
