Wednesday, February 03, 2016

Super Bowl 50

This is, hands-down, one of my favorite times of year. Whether or not my team (The Pittsburgh Steelers) made it into the Bowl, I love to watch. Along with that watching comes eating and these recipes are tried, tested and heartily approved by my family.

Each recipes ties in to the Super Bowl in some way. The first three are for each team and the venue where Super Bowl 50 will be played this year. Now, this being the 50th Bowl I couldn't only share recipes for this year, I also whipped up a few for the very first Super Bowl, which was played between the Green Bay Packers and the Kansas City Chiefs in Los Angeles on January 15, 1967.

So, here are 6 meat-rich recipes for the big day! Choose one, choose them all, whatever you do, don't miss this event!

For every single recipe here my research led me to one universal thing ... every area is fiercely loyal to their team AND their way of making food. That being said, these recipes are close to each regional specialty but won't please everyone. 




Colorado Style Chile Verde
Serves 8

Ingredients:

4 cups shredded pork shoulder (see recipe for Carolina Pulled Pork Barbecue)
1 large onion chopped
3 cups Hatch green chiles roasted, peeled, seeded and diced 
8 cups chicken stock
1 can roasted and peeled tomatillos - pureed
2 cloves garlic - minced
2 Tablespoons ground cumin
1 Tablespoon Kosher salt
1 teaspoon dried oregano
1/2 cup finely chopped fresh cilantro

Directions:

1. In a large heavy bottomed pot, cook onion in oil until translucent.
2. Add pork, chiles, garlic and tomatillos. Stir well.
3. Add stock and seasonings. Simmer for 45 minutes until slightly thickened.
4. Serve with flour tortillas.






Carolinians are set in their ways when it comes to barbecue. This is based on Eastern style. I like the contrast of creamy slaw to the vinegar based sauce, but, don't forget about Red Slaw - you can find a recipe for that here: Lexington-Style Red Slaw.

Carolina Pulled Pork Barbecue
Serves 8-12

Ingredients:

1 pork shoulder 8-10 pounds
2 Tablespoons Kosher salt 
2 Tablespoons black pepper

For sauce:

2 cups apple cider vinegar
1 teaspoon red pepper flakes
1/3 cup brown sugar
2 cloves garlic - minced
2 teaspoons Kosher salt

Directions:

1. Preheat oven to 325 degrees F.
2. Season pork shoulder with salt and pepper, covering all sides. Place pork shoulder in a large roasting pan, fat side up. 
3. Roast for 4 hours, covering with aluminum foil.
4. Uncover and roast for another 30 minutes.
5. While pork is roasting combine sauce ingredients and simmer for 20 minutes.
6. When pork is cooled, pull into shreds or chop finely.
7. Pour sauce over pork and serve on hearty rolls topped with slaw.


Coleslaw

Ingredients:

1 small head of cabbage - chopped finely
2 large carrots - peeled and shredded
1 cup mayonnaise
2 Tablespoons apple cider vinegar
2 Tablespoons brown sugar
1 teaspoon celery salt
1 teaspoon black pepper

Directions:

1. Combine mayo, vinegar, sugar, celery salt and pepper. Blend well until sugar is dissolved.
2. Pour over cabbage and carrots and blend well. Refrigerate for an hour before serving.










The San Francisco Bay area is well known for Mission Burritos and everyone has a favorite spot to get one. This is a basic recipe you can add to or subtract from as much as you want. Dial portion sizes up or down, just remember, you have to be able to wrap it!

Mission Style Burritos
Serves 2

Ingredients:

2 burrito size flour tortillas
1/2 cup shredded cheddar cheese
1/2 cup re-fried beans
1 cup diced cooked chicken breast flavored with your favorite fajita or taco seasoning
1 cup Spanish rice
4 Tablespoons pico de gallo
Sour Cream and Guacamole for serving

Directions:

1. Warm tortillas on a hot pan or in the microwave.
2. Layer 1/2 of ingredients on one tortilla and the other 1/2 on the other tortilla.
3. Top with another sprinkling of cheese if desired. Wrap as shown. Serve with guacamole and sour cream.












There isn't a Packers tailgate that doesn't include beer brats. Preparation differs from person to person, but the basics are brats, beer and onions - a combination you'll love.

Beer Brats

Ingredients:

2  - 12 ounce bottles of  lager (I used local Yuengling
2 large onions - sliced
12 of your favorite brats
12 good sausage rolls 

Directions:

1. Cook onions in a large pot until soft, don't brown. 
2. Add beers and bring to a boil. Reduce to simmer and add brats.
3. Cook brats for 7-8 minutes.
4. Transfer brats to a hot grill and cook for another 4-5 minutes until browning. 
5. Place back in beer and onion mixture until ready to serve. 





Nothing says California like fish tacos! These are lighter and not deep fried like most, but still every bit as delicious.

Fish Tacos with Slaw
Serves: 4

Ingredients:

1 pound firm fish fillets such as tilapia
1 cup flour
1 teaspoon Kosher salt
1/2 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
8 small flour tortillas
Crema
Lime wedges

Directions:

1. Combine flour and seasonings and blend well.
2. Cut fish into strips and dredge in flour.
3. Cook in a hot skillet prepared with cooking spray until no longer translucent.
4. Serve on warmed tortillas topped with slaw, crema and a lime wedge.

Slaw for Fish Tacos
Serves 4

Ingredients:

2 cups red cabbage slaw mix
1/2 cup mayo
1/4 cup finely chopped fresh cilantro
juice from one lime
1/2 teaspoon garlic powder
1 teaspoon Kosher salt
1/2 a fresh jalapeno - seeded and chopped fine

Directions:

1. Combine all ingredients and blend well. Refrigerate for at least 1 hour before serving.





Kansas City Ribs


Kansas City Ribs are smoky and sweet and tangy all at the same time. Don't skip the rub, it's what makes them so delicious!

Kansas City Ribs

Ingredients:

Two 3-pound slabs of pork ribs

Dry Rub

2 cups brown sugar
2 teaspoons cayenne pepper
1 Tablespoon smoked paprika
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon Kosher salt

2 cups of your favorite sweet barbecue sauce

Directions:

1. Combine all dry rub ingredients and give your ribs a good massage with it. Cover them and refrigerate for 1 hour or overnight.

Grill Method:

If cooking on the grill, place the ribs meat-side down next to medium-hot coals that are about 225 degrees F. They will cook slower, making them more tender. Cook for 1 hour before turning. Turn every half hour after that, basting with sauce as you go. Cook for 3 to 4 hours total until very tender. 

Oven Method:

Heat oven t 350 degrees F. Place ribs in a rack in a shallow roasting pan. Brush well with barbecue sauce and tent with aluminum foil. Baste every 30 minutes and cook until very tender, about 3 hours total.


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