Floridian View / February 2012 / Super Easy Super Bowl

Super Easy Super Bowl

 

More than 106 million people in more than 232 countries tuned in for the Super Bowl last year, and I suspect this year won’t be any different. Super Bowl Sunday is like an unofficial holiday and should be celebrated accordingly! Even if you are not a football fan (I admit it, I only watch it for the commercials), the Super Bowl isn’t just a game, it’s the game, and a great excuse to throw a party for your friends. Besides, the Super Bowl is as much about food as it is football!

Although everyone may not agree on who will win the game, you can score major points with the right food and a little game day planning. A football party should be three things: fun, casual and easy. And even though it’s not the time for haute cuisine or even healthy recipes, the food should still score a touchdown!

 

Creamy Pimento Cheese 

Serve with crackers or use as a filling for finger sandwiches.

1/2 lb. sharp white Vermont Cheddar 

1/2 lb. extra sharp Cheddar

1 (7 oz.) jar pimentos, drained, finely chopped

1/2 t. fresh ground black pepper

1/2 t. smoked Spanish paprika (pimentón)

2/3 c. mayonnaise

Finely grate cheeses into a large bowl. Stir in pimentos, black pepper, paprika, and salt with a fork. Then stir in mayonnaise, mashing mixture with fork until relatively smooth. (It should be flecked with small pieces of pimento.) Transfer spread into a crock or jar and chill, covered, at least 2 hours to allow flavors to develop. 

 

Green Apple & Cabbage Slaw 

1/2 head large white cabbage, shredded

2 green apples, peeled & grated

1 green pepper, diced small

1/2 c. chopped scallions

2 T. fresh cilantro, chopped

1/4 c. rice wine vinegar

1 & 1/2 T. honey

1/2 c. mayonnaise

salt & pepper to taste

Combine all ingredients in a large bowl and mix well. Refrigerate until chilled and flavors develop.

 

 

 

  

 

Spicy Black Bean Dip

Yummy with Tortilla chips and, if you’re with that sort of crowd, assorted cut-up raw vegetables.

1 medium red onion, chopped

2 (16-ounce) cans black beans, drained and rinsed

2 T. balsamic vinegar

1 T. fresh orange or lime juice

1 T. chopped fresh cilantro

1 T. olive oil

1 garlic clove, peeled

1 t. ground cumin

Salt & freshly ground pepper, to taste

Transfer one tablespoon of the red onion to a cup and set aside for the garnish. In a blender or food processor, purée the beans, remaining red onion, vinegar, orange juice, cilantro, oil, garlic, and cumin. Transfer the dip to a bowl; add salt and pepper. Sprinkle with the reserved red onion.

 

Luke’s Beer Brats & Onions

Luke’s Beer Brats & OnionsEveryone has a favorite and this is mine. My Wisconsin neighbor Luke makes

this several times a year on game day. It’s all in the technique. 

1 lb. Johnsonville brats

1 large Spanish onion, cut in half, thinly sliced

¼ c. brown sugar

salt & pepper to taste

4 bottles light beer (or more!)

Soak the brats in water for 1 hour. Pour off the water and soak them again in half water

and half beer for another hour until the brats are plump and juicy. 

Drain the brats and prepare a charcoal grill, taking care not to make it too hot. Be sure your

grate is well seasoned and oiled so the brat skins do not stick.

Here’s the tricky part best saved for the grill guy: cook the brats turning often, using

your HANDS! With a bowl of ice water nearby, grill the brats without over cooking, taking

care not to burn your fingers. By using tongs you risk breaking the skins and releasing all

the delicious juices inside. 

In the meantime, sauté the onions with olive oil in a large pan until translucent. Add the

brats, sugar and enough beer to cover. Bring the pan to a boil and turn off. Salt and pepper to taste. 

 

Pork Braised in Green Chili

Put the bowl in the Super Bowl with this dish! It’s well worth the effort and can be made before game day. Delicious over polenta or goat cheese grits!

1 3lb. pork butt or shoulder

½ c. cider vinegar

6 large poblano peppers

2 lbs. tomatillos, paper skins removed

3 large jalapeños

5 cloves garlic, chopped

1 bunch cilantro

2 c. fresh lime juice

2 T. sesame oil

2 white onions julienned 

1t. cumin

1 t. nutmeg

salt & pepper to taste

Grill or oven roast the peppers and tomatillos until the skins blister. Put the peppers in a bowl and cover with plastic wrap until cool. Once cool, remove the skins and remove the seeds. Don’t touch your eyes!

Place peppers, tomatillos, garlic, cilantro and lime juice in a food processor or blender and pulse until smooth in texture. In a large stock pot sauté the pork in the oil. Add the onions, cumin and nutmeg and continue to sauté until onions are translucent. Pour green chili liquid on top. Cover pan and continue to braise over low heat until pork is very tender, approximately 2 ½ - 3 hours. Garnish with sour cream and black sesame seeds.

 

 

 

 

Brown butter white chocolate blondies

1 c. unsalted butter

2 c. all-purpose flour

1 t. baking powder

1 t. salt

1 ½ c. light brown sugar

½ c. granulated sugar

2 eggs

1 ½ t. vanilla

2/3 c. white chocolate chips

Coarse salt, for sprinkling

Preheat oven to 325°.

Melt the butter in a saucepan over medium heat. When the foaming subsides, start swirling the pan. Continue swirling and cooking until the butter changes from light yellow to deep golden. Stop the moment the color changes. Take off the heat and pour it into a bowl to cool.

In a separate bowl, sift the flour, baking powder and salt.

Beat the butter and sugars together. Add eggs and vanilla; beat several minutes, until the mixture is thick and silky. Add the dry ingredients, a third at a time. Stir in the chocolate chips. The batter will be very stiff.

Grease a 9-by13-inch pan. Line the bottom with parchment paper, and grease it too. Scrape batter into the pan, spreading it with a spatula or moist hands. Bake 35-40 minutes, until a toothpick comes out clean. Sprinkle with coarse salt. Cool completely. Cut in squares. Makes 2 dozen.

 

Cowboy Caviar

Inspired by our Texas game day hosts.

2 T. red wine vinegar

1 & 1/2 to 2 t. Cholula, or your favorite hot sauce

1 & 1/2 t. olive oil

1 clove garlic, minced

1/8 t. pepper 

1 firm-ripe avocado (about 10 oz.) 

1 can black-eyed peas

1 can corn kernels 

2/3 cup scallions, thinly sliced

2/3 c. chopped fresh cilantro

1/2 lb. Roma tomatoes, coarsely chopped 

In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit, and cut avocado into 1/2 -inch cubes. Add to vinegar mixture and mix gently to coat. Drain and rinse peas and corn. Add peas, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat.