I'm having a party for Superbowl and expect a pretty fair turn out. I plan on having traditional fare such as hot wings, queso dips etc...but I'd like to throw a twist in as well or maybe a couple non traditional dishes...any ideas or recipes?
After today you'll know who's playing--how about traditional dishes from those parts of the county? All the possible teams' regions have pretty distinctive cuisines. Maybe if it's a 49ers/Ravens matchup, that will help persuade DH that the crab is just necessary!
I love crab boil (crawfish even more) but IMO, too much of an event to share with superbowl.
Howsabout curried goat. I usually make this when going to a superbowl party - a different alternative to everyone's chili and nachos and wings. Also easy to make day before, heat and hold in a slow cooker.
This year, I'm making pig skin stew.
I fist came across Chicharron en salsa verde in the Yucatan. I think green sauce is the more traditional method, but I prefer a red sauce.
Basically make a salsa roja (a stew base, not a nacho dip), dump in dried chicharron (the smaller, harder kind, not the airy snack type), simmer awhile, and there you go.
If you want, I can post the recipe, just lemmee know.
Heres my version, with no one item or every step written in stone. Adjust to your liking.
1 med yellow onion
3 arbol chile peppers
3 cherry bomb peppers
2 bell peppers
1/2 head of garlic
796ml (27oz) can chopped tomatoes
458ml (16oz) can hominy (optional)
1/2 can La Costeña homestyle mexican salsa (about 4oz total) http://t1.gstatic.com/images?q=tbn:AN...
handful chopped cilantro
2-3C pork broth
226g (8oz) bag of non-flavored chicharrones (pork crakling) NOTE: choose the smaller, crunchier (harder) crackling, not the airy, puffy ones.
If you can, blister the peppers, onion, shallots, and garlic on your stove-top burner flame. Peel onion/shallots/garlic, dice along with all peppers.
Sweat (don't brown) in some oil.
Add cumin & stir.
While on high heat, deglaze with 1C pork broth, bring to boil.
Add cilantro and tomatoes, stir, simmer about 20 minutes.
Add hominy (optional...good with or without).
Add salsa, simmer 5 minutes.
Add cracklings, simmer 5 minutes or until soft.
Add pork broth until desired consistency is reached.
There you have it.
Better the day after. Good on its own, or in tortillas.
I did these a few years ago, they are pretty labor intensive but can be done a day or two ahead and were very popular.
I did "mini" twice baked potatoes.
Bake a bunch of small potatoes (I did little redskins - I was going to do fingerlings but their crazy irregular shapes would have been a nightmare).
Cut them in half -
scoop out a large portion of the insides with a melon baller (teaspoon if you don't have one) -
make a great mashed potato with what you've scooped out (I made a cheesy jalapeno mashed potato) -
put into a ziploc and pipe into the potato halves -
rebake for the party
They were really good.