Unless you’ve been living under a rock, you’ve got to know that this Sunday is the pinnacle of American tradition. Get the beers out, put on your favorite jersey and throw around the pigskin. It’s Super Bowl time! I’ll be starting this Sunday off getting Pao Fit at the Kaiser Half Marathon through Golden Gate Park but should be done well ahead of kickoff.
The game starts at 3:25PM PST, which will allow more than enough time for a post-race grub fest, nap and massage. Then on to the series of house parties! This year’s Superbowl features the New Orleans Saints and the Indianapolis Colts. It is the Saints debut at the Super Bowl; a spot earned after they narrowly defeated “He Shall Not Be Retired” (Brett Favre) and the Minnesota Vikings in a sudden death overtime game. In case you missed it, there was just under 5 minutes left in overtime and Saints kicker, Garrett Hartley, kicked a 40 yard field goal to seal the game 31-28. As if New Orleans could not be more excited, throw on that it’s Mardi Gras season and you are guaranteed one heck of a party complete with drive-through Hurricane bars. No matter who comes out victorious, you can count on Super Bowl XLIV being one for the books.
I’m guessing that 90% of you will not be traveling to Miami (site of Super Bowl XLIV) or to New Orleans, so that means you’ll probably end up at one of the myriad house parties through SF. What makes a good Super Bowl party? A 60 inch plasma does not hurt. Nor does a rowdy, spirited crew. But what can really make a Super Bowl party is a great spread of snacks and food offerings. I’ve pulled in a set of top recipes from Chow.com that will help you Pao Chow those Sunday operations. Enjoy and go Saints!
NACHO LIBRE: 3 Nacho recipes to make you live la vida loca
1) Chicken, Guacamole & Bean Nachos :This is an easy recipe most anyone can prepare. You can either roast the chicken or do the quick fix of buying a rotisserie chicken from the market and then just shredding it.
Prep Time: 10 Minutes
Heat the oven to 450°F and arrange a rack in the middle. Meanwhile, shred 1 pound of sharp cheddar cheese. Line a baking sheet with aluminum foil. Spread about half of a 14-ounce bag of tortilla chips on the baking sheet in an even layer. Sprinkle half of the cheese evenly over the chips. Repeat with remaining chips and cheese. Bake until the cheese is melted and bubbly, about 5 minutes. Remove from the oven and evenly top with 2 cups warm refried beans, 2 cups warm, shredded roasted chicken, 1 1/2 cups guacamole (I like mine with lime juice, red onion, cilantro, pepper, salt and avocado), and 1 cup salsa. Serve immediately.
2) Pulled-Pork Nachos: For the more seasoned cooks, this recipe calls for pulled-pork, which is a more involved recipe (see below).
Prep Time: 10 Minutes (only if Pulled Pork is already made – otherwise allow for 4 more hours)
Heat the oven to 450°F and arrange a rack in the middle. Meanwhile, shred 1 pound of sharp cheddar cheese. Line a baking sheet with aluminum foil. Spread about half of a 14-ounce bag of tortilla chips on the baking sheet in an even layer. Sprinkle half of the cheese evenly over the chips. Repeat with remaining chips and cheese. Bake until the cheese is melted and bubbly, about 5 minutes. Remove from the oven and evenly top with 4 cups warm pulled pork (see recipe below), 1 1/2 cups crumbled Cotija cheese, 1 cup sliced jalapenos, and 1/2 cup chopped cilantro. Serve immediately.
• 2 tablespoons kosher salt • 1 tablespoon ground chili powder • 1/2 teaspoon ground cinnamon • 4- to 4-1/2-pound boneless pork butt, butcher’s twine or netting removed • 2 tablespoons vegetable oil • 8 medium garlic cloves, smashed • 2 medium habanero chiles, sliced into rounds • 2 medium yellow onions, halved and thinly sliced • 24 ounces brown ale • 1 tablespoon cider vinegar
1. Heat the oven to 300°F and arrange a rack in the middle. Place salt, chili powder, and cinnamon in a small bowl and stir to combine. Coat pork butt with 1 tablespoon of the vegetable oil, then coat all sides with all of the spice mixture. Let sit at room temperature for 30 minutes.
2. Heat remaining 1 tablespoon oil over medium-high heat in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid until just starting to smoke, about 5 minutes. Add pork and brown on all sides, about 15 minutes total. Remove pork to a plate and discard all but 1 tablespoon of the fat in the pot.
3. Reduce heat to medium and add garlic, chiles, and onions. Cook, scraping up any browned bits from the bottom of the pot, until softened, about 15 minutes. Increase heat to medium high, add reserved pork and beer, and bring to a boil. Cover, transfer to the oven, and cook until pork is tender and falls apart when shredded with a fork, about 3 hours.
4. Place a large strainer in a large bowl and pour the contents of the pot into the strainer, reserving the liquid. Place pork and strained solids back in the pot and shred pork with two forks, removing any large pieces of fat. Measure 3 cups of the reserved braising liquid (you may not need all of it). Use a fat separator to remove the fat from the liquid until you have 1 cup. (Alternatively, let the pork and braising liquid cool, then refrigerate both overnight or until the fat solidifies on the surface of the liquid. Once the fat has formed a hard layer, scrape it off and discard.) Add liquid to the pot and stir to combine. Add cider vinegar and stir to combine.
3) Chili-Cheese Nachos: Who doesn’t love chilli and cheese? Don’t expect to move too far after you eat these though, which is maybe perfect for Super Bowl Sunday.
Prep Time: 10 minutes
Heat the oven to 450°F and arrange a rack in the middle. Meanwhile, shred 1 pound of sharp cheddar cheese. Line a baking sheet with aluminum foil. Spread about half of a 14-ounce bag of tortilla chips on the baking sheet in an even layer. Sprinkle half of the cheese evenly over the chips. Repeat with remaining chips and cheese. Bake until the cheese is melted and bubbly, about 5 minutes. Remove from the oven and evenly top with 4 cups warm chili and 1 cup sour cream or crema. Serve immediately.
The Perfect Dips: Grab a bowl, some chips or raw veggies and one of these for a quick crowd-pleaser
1) Olive-Parsley Dip and Raw Veggies
Prep Time: 10 Minutes
Ingredients: • 1 cup coarsely chopped mixed olives, such as Cerignola, kalamata, and Lucques • 1 cup sour cream • 6 tablespoons mayonnaise • 1/4 cup fresh Italian parsley, finely chopped • 5 teaspoons freshly squeezed lemon juice • 2 medium garlic cloves, minced • 1 teaspoon Dijon mustard • 1 teaspoon kosher salt • Selection of raw veggies: carrots, broccoli, cauliflower, baby zucchini, celery, radishes
Mix all ingredients together in a large bowl. Season with salt and pepper and serve with raw veggies
2) Texas Queso Dip
Prep Time: 20 Minutes
Ingredients: • 4 cups grated extra-sharp cheddar cheese (about 12 ounces) • 1 1/2 cups grated Monterey Jack cheese (about 6 ounces) • 1 tablespoon cornstarch • 1/4 cup whole milk • 1 cup minced white onion (about 1 small onion) • 1 (4-ounce) can diced mild green chiles, juices reserved
1. Place cheeses in a large bowl, sprinkle with cornstarch, and toss to coat. Transfer cheese mixture to a large saucepan and add milk. Set over low heat and cook, stirring occasionally, until mixture is smooth and melted, about 10 to 15 minutes.
2. Stir in onion and chiles with reserved juices until well combined. To serve, transfer dip to a slow cooker set on low or keep in the saucepan at a simmer for up to 1 hour, stirring occasionally. Serve with tortilla chips and cut-up raw carrots, jicama, celery, and radishes.
3) Cobb Salad Dip
Prep Time: 5 Minutes
Ingredients: • 1 cup sour cream • 1/3 cup crumbled blue cheese (about 2 ounces) • 2 teaspoons freshly squeezed lemon juice • 1 teaspoon kosher salt • 1 teaspoon Worcestershire sauce • 1 medium avocado, finely chopped (about 1 1/3 cups, cut just before serving) • 1/4 cup thinly sliced scallions • 2 tablespoons finely chopped fresh Italian parsley • 4 pieces bacon, well-browned and crumbled • 3 chopped hard-boiled eggs
1. Place sour cream, blue cheese, lemon juice, salt, and Worcestershire in a medium nonreactive bowl and stir until well combined.
2. Fold in avocado, scallions, chopped egg, and parsley, transfer to a shallow serving dish, and top with bacon. Serve with celery sticks or assorted crackers.
Last Set of Requisite Snacks
1) Buffalo Wings: Super Bowl parties are not complete without Buffalo Wings. These are simple to make and you can spice them up or down by adding more Frank’s Red Hot sauce.
Prep Time: 35 Minutes
Ingredients: • 1 1/2 cups (12 ounces) mild to medium hot sauce (I use Frank’s Red Hot) • 1/2 cup buttermilk • 1/2 teaspoon garlic powder • 3 pounds chicken wings, separated into 2 pieces and wing tips discarded • 4 tablespoons unsalted butter (1/2 stick), melted • Blue Cheese Dressing (optional) • Celery sticks (optional)
1. Place 1 cup of the hot sauce, the buttermilk, and the garlic powder in a large resealable plastic bag and stir to combine. Add the wings; seal the bag, pressing out any excess air; and turn the bag to coat the wings evenly. Let marinate in the refrigerator, turning occasionally, for at least 2 hours or up to 12 hours.
2. Heat the broiler to high and arrange a rack in the middle of the oven. Cover a baking sheet with aluminum foil and place a wire rack on it.
3. Remove the wings from the marinade, letting any excess drip off, and arrange in a single layer on the rack. (If possible, don’t allow the wings to touch.) Discard the marinade and broil the wings until the meat starts to pull away from the bones and the skin is deep golden brown, bubbling, and crisped, about 12 minutes. Remove from the oven and turn the wings over using tongs. Return wings to the oven and continue broiling until the skin is deep golden brown, bubbling, and crisped on the second side, about 12 minutes more.
4. Meanwhile, combine remaining 1/2 cup hot sauce and melted butter in a large bowl and set aside. Add cooked wings and toss to coat. Serve immediately with blue cheese dressing and celery sticks, if using.