Food — Super Bowl Grub
Super Bowl Grub
By Michelle Saturley
How to keep the minions full
Game day is steadfastly approaching. Are you and your refrigerator prepared for the onslaught? Being caught with no snacks for your favorite sports fan is the equivalent of a culinary wardrobe malfunction. Don’t let it happen to you.
Vinatieri’s Kick-Ass Nachos
There’s very little in my life that I can call bragging rights on, but I must say, I make a mean nacho plate. It happens to be my family’s favorite appetizer. The secret is not to load the chips down with too much chili sauce and tomatoes; otherwise, they get soggy. Broiling, instead of baking, also keeps the chips crisp. Timing tip: start preparing the ingredients about 30 minutes before kickoff; put the pan of chips and topping in the broiler just as the National Anthem begins, and you’ll be able to sit and eat while watching the kickoff.
1/2 lb. ground beef or white chicken meat
2 tsps olive oil
1 large green pepper, chopped
1 medium yellow onion, chopped
1 tsp chili powder
1 tsp ground cayenne pepper (to taste)
1 tsp. ground cumin
1 tbsp. lime juice
1 12-oz. can diced tomatoes, or 2 medium freshly chopped vine tomatoes
1 14-oz. can red kidney beans, drained
1 cup shredded Mexican blend cheese (or more, to taste)
1 8-oz. can black olives, drained (optional)
1 8-oz can jalapeño peppers, drained (optional)
1 bag of tortilla chips
Directions: Preheat broiler to medium high. In a skillet, heat oil over medium high heat. Add onions and green peppers, stir until onions are translucent. Add beef or chicken and cook through. Add spices, lime juice and tomatoes. Stir in beans, simmer for 2 minutes. Remove from heat. Spray a large broiler pan or cookie sheet with cooking spray and spread tortilla chips in a well-distributed pile. Spoon beef mixture evenly over the pile with a slotted spoon. Sprinkle cheese evenly and top with olives and jalapenos. Put pan in broiler until cheese is melted with a golden brown color. Serve immediately with salsa, sour cream and guacamole dip (recipe below). Serves 6-8.
Jarvis Green’s Guacamole Dip
Select avocados that are slightly soft to the touch. Avocados that are still hard to the touch will taste bitter; too soft and they take on a slimy texture.
3 ripe avocados, cut in half and pitted
1 vine tomato, diced
1 small yellow onion, minced
1 1/2 tbsp. lemon juice
1 clove garlic, minced with garlic press
1/2 tsp salt
Directions: Scoop avocado flesh out of halves, leaving only skin. Place in medium bowl and mash with a potato masher. Add remaining ingredients until well combined.
Belichick’s Bacon and Corn Chowder
Last week’s game in Pittsburgh, in sub-zero temperatures and a blinding blizzard, inspired this warm-you-from-the-inside dish. Serve it with homemade biscuits (recipe below) and some mulled cider spiked with rum.
3 cups frozen kernel corn, thawed
1 medium onion, chopped
1 medium green pepper, chopped
1 tbsp. olive oil
1 14.5-oz. can chicken broth
2 medium russet potatoes, scrubbed, peeled and cubed
1 tbsp. flour
1 cup milk
1/4 tsp. salt
1/2 tsp. pepper
3 slices bacon, cooked and chopped
Directions: Heat oil in a large saucepan until onions are translucent. Stir in chicken broth and potatoes. Bring mixture to a low boil, then reduce heat. Cover pan and simmer until potatoes are crisp-tender, about 10 minutes. Stir in corn and cook, uncovered, for about 10 minutes, or until potatoes are tender when pierced with a fork. In a small bowl, combine milk, flour, salt and pepper. Stir into corn mixture. When mixture is thick and bubbly, add bacon and stir ‘til heated through. Serves 6.
Deion Branch’s Buttermilk Biscuits
If you can’t find buttermilk, you can make a buttermilk substitute by using one tablespoon of lemon juice or vinegar in a glass measuring cup, then adding enough milk to make one cup of liquid. Stir and let sit for 5 minutes.
2 cups all purpose flour
1/4 tsp baking soda
1 tbsp. baking powder
1/4 tsp salt
1/3 cup shortening
3/4 cup buttermilk
Directions: Preheat oven to 450. In a medium bowl, stir together flour, baking powder, baking soda and salt. Using a pastry blender or two pastry knives, cut in shortening until mixture has coarse crumbs. Make a well in the center of the bowl and add the milk all at once. Using a fork, stir mixture until crumbs are just moistened. Turn dough onto lightly floured surface. Knead dough by folding and pressing about 10-12 strokes, or until nearly smooth. Pat dough into 1/2-inch thickness. Using a biscuit cutter or a 2-1/2- inch cookie cutter, cut biscuits out of dough and place on ungreased baking sheet. Bake 10-12 minutes or until golden brown. Makes 10 biscuits.
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