Jennifer Mitchell Photography Rachael Ray’s lobster Newburg nachos made with lobster tail, Old Bay seasoning and hot sauce.
Super Bowl XLIX would be better called “The Seafood Bowl.”
The Seattle Seahawks and New England Patriots are not only the NFL’s powerhouses, but they represent two of America’s fish capitals.
Jennifer Mitchell Photography New England native Rachael Ray poses with her lobster Newburg nachos made with lobster tail, Old Bay, hot sauce and served over crackers and salt and vinegar chips. 
Sara Sokolowski Chef Ethan Stowell of Staple & Fancy restaurant in Seattle puts his turf’s spin on the classic chicken wing by frying up oysters in hot sauce. Josh Reynolds for The New York Daily News Legal Seafood Owner Chef Roger Berkowitz with his best-selling Crabmeat & Pepperoni Pizza. Josh Reynolds for The New York Daily News Chef Roger Berkowitz calls his Crabmeat & Pepperoni Pizza the “Poor Man’s Surf & Turf Pizza.” Sara Sokolowski Seattle chef Kathy Casey grills up Seattle Salmon Sliders. Josh Reynolds for The New York Daily News Chef Lydia Shire, of Scampo in Boston serves up fish fritters, johnny cakes and wings. Josh Reynolds for The New York Daily News Boston chef Lydia Shire, of Scampo prepared Chicken Wings, fish fritters, and Johnny Cakes.
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Who will win the big game? You — if you take the advice from the two regions’ top chefs:
jsettembre@nydailynews.com
Recipe: Lobster Newburg Nachos
Ingredients
Chef Rachael Ray once lived on Cape Cod, so she’s got a home- field advantage with this recipe.
“A lobster roll is a great splurge, but a Newburg sauce (makes it) tastes more like a bisque and stretches your seafood dollar,” Ray tells the Daily News.
It’s perfect with salt-and-vinegar chips.
“I love the brininess of the vinegar,” she says. “It cuts through the richness of the sauce.”
Serves 8-10
5 tablespoons butter
1 shallot, minced
2 garlic cloves, minced
4 tablespoons flour
1 cup sherry
1 cup seafood stock
3 cups whole milk
Salt, pepper, nutmeg, Tabasco, to taste
2 pounds of lobster tails, cooked and chopped, or mixed cooked seafood such as scallops, crab and shrimp, chopped
Old Bay
1- 2tablespoons chives, minced
1-2 tablespoons parsley, finely chopped
Saltines
Instructions
In a large saucepan over high heat, reduce the sherry to 1/4 cup. Remove. Reduce heat, melt butter and stir in shallots and garlic until fragrant. Make a roux with flour and then add the reduced sherry, seafood stock and milk. Whisk to eliminate lumps. Simmer on low to thicken, about five minutes. Season with salt, pepper, nutmeg and Tabasco.
Stir in the cooked and chopped lobster. Transfer the mixture to a slow cooker and keep on low/medium. Top with Old Bay, chives and parsley. Serve with chips and/or crackers
Ethan Stowell’s Seattle Hot Wings
Seattle chef Ethan Stowell is cooking up chicken wings of the sea.
For his Seattle Hot Wings, Stowell shucks two dozen Pacific Northwest Oysters, marinades them in Frank’s RedHot sauce and cayenne pepper and deep fries them to crunchy perfection.
“It’s not going to have the exact texture of the chicken wing, but the spice is right,” says the James Beard nominated chef.
Recipe: Ethan Stowell’s Seattle Hot Wings
Ingredients
Seattle chef Ethan Stowell is cooking up chicken wings of the sea.
For his Seattle Hot Wings, Stowell shucks two dozen Pacific Northwest Oysters, marinades them in Frank’s RedHot sauce and cayenne pepper and deep fries them to crunchy perfection.
“It’s not going to have the exact texture of the chicken wing, but the spice is right,” says the James Beard nominated chef.
Ingredients
2 dozen Pacific Northwest oysters, shucked
1 bottle Frank’s RedHot
4 cups semolina flour
Salt
Cayenne pepper
6 cups canola oil for fryingPre heat oil in a deep pot.
Instructions
Pre heat oil in a deep pot.
Marinate oysters in hot sauce for one hour.
Remove the oysters and dredge in flour. Coat evenly and shake off any excess flour. Fry immediately until golden brown, about 3-4 minutes. Work in batches if necessary. Remove oysters with a slotted spoon to a paper towel.
Sprinkle with salt and cayenne pepper. Serve hot with carrot and celery sticks.
Recipe: Roger Berkowitz’s Crabmeat & Pepperoni Pizza
Ingredients
“New England seafood is the reason the Patriots have won so many Super Bowls,” says Roger Berkowitz, president of Legal Sea Foods in Boston, claiming Patriots wide receiver Julian Edelman and others binge on oysters before the game.
Berkowitz calls his crabmeat and pepperoni pizza the poor man’s surf and turf.
“The sweetness of the crab meat and it just marries very well with the pepperoni and Romano and mozzarella cheese and we make a soubise,” Berkowitz says of his onion cream sauce.
Pizza Ingredients
Makes two 10-inch pizzas.
1 pound pizza dough
6 ounces crabmeat
8 ounces Soubise sauce
3 ounces pepperoni, sliced
3 tablespoons peppadew sliced thin
6 ounces mozzarella, shredded
3 tablespoons pecorino Romano, grated
1/4 teaspoon red pepper flakes
2 tablespoons parsley, roughly chopped
Instructions
Preheat oven to 500. If using a pizza stone, place in the oven for an hour.
Cut the dough in half for making two 10-inch pizzas and cover half with a clean towel. Shape the dough into a large round and lie it on the pizza peel. Using your hands or rolling pin, flatten the dough to 1/4-inch thick (use more cornmeal if it is sticking).
Cover with toppings in this order: soubise, cheese, crabmeat, pepperoni, peppadew and pecorino.
Place into the oven. Rotate halfway through, approximately five minutes. Burst any air bubbles that may form on the crust. Bake for an additional three to five minutes when crust is crisp, golden brown and cheese is evenly melted.
Garnish with red pepper and parsley.
Recipe: Kathy Casey’s Seahawks Superfan Salmon Sliders
Ingredients
Seattle and salmon go together like Richard Sherman and interceptions. And Seattle chefs are snobs when it comes to purity.
“We don’t use Old Bay,” sniffs chef Kathy Casey, who prefers simple grilling. “We like to let the seafood shine.”
Seahawks Superfan Salmon Sliders
Makes eight sliders
For the burgers
1 1/2 pounds Alaska Sockeye Salmon fillet, pin bones and skin removed
2 tablespoons Dijon mustard
2 teaspoons minced fresh garlic
1 tablespoons fresh lemon juice
2 tablespoons bread crumbs or panko
1 teaspoon kosher salt
1/2 teaspoon coarse-ground black pepper
For the aioli
2 tablespoons extra-virgin olive oil
1/2 cup mayonnaise
1 tablespoons minced lemon zest
2 tablespoons fresh lemon juice
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh garlic
8 small slider buns
Pickled onions
1 cup baby arugula
Instructions
Chop the salmon well. Mix thoroughly with remaining burger ingredients. Shape into eight 1 1/2-inch-diameter patties. Refrigerate the patties for at least 30 minutes.
Whisk together aioli ingredients until well combined. Refrigerate.
Cook the fragile salmon patties on a lightly oiled grill or in a sauté pan in a little vegetable oil, for about two minutes per side.
Toast buns lightly. Spread with aioli, add salmon patties and top with pickled onions and arugula.
Recipe: Lydia Shire’s Clam Cakes
Ingredients
5 pounds little neck clams in the shell
8 fresh peeled garlic cloves chopped
3 shallots chopped
½ jalapeno deseeded and chopped
4 tablespoons vegetable oil
4 tablespoons butter
8 ounces white wine.
1 small onion, diced
2 eggs
1/2 cayenne pepper
1 tablespoon sugar
4 ounces heavy cream
4 ounces reserved clam juice
2 tablespoons flour
Instructions
For clams:
Wash the clams very well. In a wide sauté pan heat vegetable oil with butter. When foaming add the garlic, shallots and jalapeno . Cook until sweet on medium heat for five minutes . Add clams and white wine, immediately cover and gently steam them until just opened. Remove from heat to stop the cooking Let sit for 10 minutes. Remove the clam meat from the shells. You will have approximately eight ounces of clam meat .Save the juices.
To make clam cakes:
Whisk two eggs in a bowl. Add diced onion, parsley, chives, sea salt, cayenne pepper, sugar, heavy cream and clam juice. Mix in flour. Set mix in refrigerator. Take a heaping tablespoon and mold into patty. Deep fry at 315 degrees. Cook for three minutes until golden brown.
Lifestyle – NY Daily News