As a child in school, gym was my least favorite subject. I inevitably got an excuse from gym because of my horse showing activities and because my doctor recognized I was pathetic at most sports. I had gotten over crying after gym when teams were picked and I, standing alone, would have to suffer through comments like, “Awe, we gotta take Schwartz!?!?” and “Just keep out of the way, fatso!”
Consequently, my feelings about team sports have always been swayed. That is not to say that I don’t appreciate athletes getting millions of dollars for a talent while entertaining their many fans and promoting team spirit, state pride or league loyalty. I envy that. I admit that I am just unable to shake my feelings of the past.
But when it is Super Bowl time, it is also one of the first real excuses to have a bash after the Holidays. I would never object to the gang watching TV and eating great food over at our home. I don’t have to pay attention to what they are watching! So I always go all out. I may not have been welcomed on the team, but I am always happy to cook for a crowd. I guess it is my way of getting some fans of my own. Here are a few ideas to get the Super Bowl party started at your home!
Queso Fundido
2 lb. lean ground pork
1-tablespoon soy sauce
2 tablespoons fresh minced garlic
1/2 cup chopped fresh scallions
1/8 cup red wine vinegar
2 tablespoons ground cumin
1-tablespoon mild chili powder
1 cup prepared black beans, rinsed and drained
2 cups shredded low fat Jack or Cheddar
Soft, fresh, small flour tortillas
Chopped fresh lettuce, tomatoes, onions and avocados for garnish
Brown ground pork in a heavy, non-stick skillet until very well done, scrambling constantly to break apart into bits. Stir in soy sauce, garlic and scallions and sauté for a few minutes more. Add vinegar, cumin, chili powder and black beans. Sauté another minute or two. Turn heat to low and top with cheese and cook until melted. Warm tortillas in separate pan or microwave while cheese melts. Place a spoonful of meat filling in a warm tortilla and eat like a taco. Serve with garnishes and allow those around the table to build their own appetizers. A few sliced jalapenos will allow those who like it hot to heat it up! Serves 8 to 12 as an appetizer
Black Bean Soup
1/2 pond bacon, chopped* (for vegetarian, see asterisk below)
2 minced onion
2 cloves minced fresh garlic
2 carrots, diced
4 stalks celery, diced
1/2 cup chopped fresh cilantro
3 tablespoons mild chili powder
3 tablespoons ground cumin
12 ounces dried black beans, rinsed and picked over
8 cups water
Garnishes: sour cream, shredded cheddar cheese, minced jalapenos, chopped red onion, and shredded lettuce
*To make this vegetarian, substitute 2 tablespoons canola oil for the bacon fat.
In large heavy soup pot or Dutch oven over medium-high heat, cook the bacon until it begins to crisp. Drain all but 2 tablespoon of the fat from the pan and discard. Sauté the onion, garlic carrots and celery until toasted. Stir in the cilantro, chili powder, cumin, beans and water to the pan. Mix well and cover loosely. Adjust heat to simmer and stirring frequently, cook for 3 or 4 hours, until beans are tender. Serve with garnishes. Serves 8 to 12 as a grazing course. Sliced grilled chicken may be arranged on top of the soup for a full meal in 1 bowl!
California Wrap
1/2 teaspoon or to taste, wasabi powder (Asian department of most supermarkets)
1/4 cup seasoned rice vinegar (as for sushi)
1 tablespoon toasted sesame oil
A dash or 2 of soy sauce
8 ounces fresh cooked crab meat, picked over for shell
1/2-cup alfalfa sprouts
2 firm but ripe avocados, sliced
2 or 3 ounces fresh baby spinach
1/2 cup marinated artichokes, drained and chopped
4 large soft flatbreads or tortillas
Whisk together the wasabi powder, rice vinegar, sesame oil and soy sauce. Arrange the crab, sprouts, avocados, spinach and artichokes in rectangles in the center of each flatbread.
Fold one long side of the rectangle’s bread flap over the filling and press gently. Fold the 2 short end sides of the bread to close those sides. Roll the sandwich gently but tightly over the remaining flap to enclose. Wrap the wrap in plastic wrap and cut in half at an angle before serving. Repeat to create 4 wraps. You may also cut them in half immediately and wrap each half individually in plastic wrap. Refrigerate until consumed. Consume within 24 hours. Makes 4 wraps which can be cut into 4 slices each serving 8 to 12 at your party.
Quick Pickled Shrimp
2 pounds cooked and chilled large cocktail shrimp
2 cups celery, sliced into chunks
2 bunches scallions, cleaned and chopped
1 cup green olives, drained
1 red bell pepper, sliced into attractive bite sized pieces
1 mild green chili, sliced and seeded
1 teaspoon minced fresh garlic
2 tablespoons sesame oil
1 cup seasoned rice vinegar
Salt and pepper
Toss together to combine the shrimp, celery, scallions, olives, bell pepper and green chili. Mix together the garlic, oil and vinegar. Drizzle over the shrimp, etc. Sprinkle with salt and pepper to taste. Toss to marinate and again before serving. May be refrigerated 24 hours before serving. Serves 8 to 12
Sun Dried Tomato Spirals
1 10 to 14 ounce jar marinated sun dried tomatoes
2 cloves garlic
1 tablespoon dried Italian herb blend
1 cup grated Parmesan cheese
1/4-cup extra virgin olive oil
About 1-cup fresh basil leaves
4 to 6 pieces of fresh flat bread or large flour tortillas
Place the contents of the jar of sun-dried tomatoes, garlic and herb blend in the bowl of a food processor fitted with a steel blade. Process until fine. Add the cheese to the bowl and process while slowly adding the oil. Process to a paste. Spread a thin layer of the paste over a flat bread leaving 1 inch of one side bare. On the opposite edge, arrange some basil leaves in a line. Roll up starting with the basil end to form a spiral with the basil in the center. Slice across to create finger sized spirals. Repeat using all of the mixture, basil and flat bread. Makes about 36 appetizers serving 12 as grazing food. May be made 24 hours in advance.
Strawberry Cheesecake Dip
8 ounces light cream cheese, softened to room temperature
2/3 cup granulated sugar
1-teaspoon vanilla extract
1-cup low fat sour cream
Strawberries, strawberries and more strawberries, rinsed gently
Place the cream cheese and sugar in a mixing bowl and then, using electric beaters, blend together the cream cheese with the sugar until smooth. Blend in the vanilla. Now blend in the sour cream. Place mixture in a serving bowl and surround with strawberries. Enjoy! Serves 12.
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