the superbowl ended up being a really exciting game, but initially i was mostly excited about making food!
we decided to make nachos, slaw, and AWESOME sandwiches. it was way too much food, but oh well!
from 30 minute meals with rachael ray
2 bags corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips — pick 2 favorites
Pico de Gallo Salsa:
4 vine ripe tomatoes, seeded and chopped
1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level
1 small white onion, chopped
1/4 cup, 2 handfuls, cilantro leaves, finely chopped — substitute parsley if cilantro is not to your liking
Beef and Beans Topping:
1 tablespoon extra-virgin olive oil
1 pound ground sirloin
2 cloves garlic, chopped
1 small onion, chopped
1 jalapeno pepper, seeded and chopped
1 teaspoon salt
1 1/2 teaspoons dark chili powder
1 1/2 ground cumin, half a palmful
2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level
1 can black beans, 15 ounces, drained
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
3/4 pound pepper jack cheese, shredded, about 2 1/2 cups
Additional toppings to choose from, optional:
Chopped black olives
Sliced avocado, dressed with lemon juice
Hot pepper sauces
Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.Combine salsa ingredients in a bowl and set aside for flavors to marry.
Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.
comments: the pico de gallo was yummy, but then we messed up on the cheese sauce. we bought half the sauce, but forgot to use less milk! oh well.
6 tablespoons rice vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons (packed) golden brown sugar
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons minced garlic
5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 large red or yellow bell peppers, cut into matchstick-size strips
2 medium carrots, peeled, cut into matchstick-size strips
8 large green onions, cut into matchstick-size strips
1/2 cup chopped fresh cilantro
Whisk first 7 ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.)
Combine remaining ingredients in large bowl. Add dressing and toss to coat. Season with salt and pepper and serve.
comments: this slaw was pretty good. kind of different i guess. usually i’m used to slaws being kind of creamy/mayonnaisy or more acidic. it might have had a little too much peanut butter, but overall it was good.
from epicurious.com (tom colicchio)
For onion relish
2 yellow onions, thinly sliced
1/4 cup dark brown sugar
1/2 cup red-wine vinegar
1/2 cup balsamic vinegar
1 egg yolk
1/2 clove garlic, minced (about 1/2 teaspoon)
1 teaspoon Dijon mustard
1/2 ounce white-wine vinegar
4 ounces grape seed oil
1 ounce olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon pepperoncini or cayenne pepper
1 pound roasted turkey breast, sliced (use your thanksgiving leftovers!)
4 ciabatta rolls
12 slices bacon
1 avocado, halved, pitted, peeled, and thinly sliced
Make onion relish:
In heavy medium pot, combine onions and enough water to cover and bring to boil, then strain. Return onions to pot and add sugar, red wine vinegar, and balsamic vinegar. Place over moderate heat and bring to simmer. Reduce heat to low, and cook, uncovered, stirring occasionally, until onions are completely tender and have no bite left, about one and a half hours. (The liquid should be syrupy and coat the onions.) Remove from heat and cool to room temperature.
In food processor or blender, purée yolk, garlic, mustard, and vinegar until smooth and creamy, 1 to 2 minutes. Combine oils, then, with motor running, slowly drizzle into processor until completely emulsified, about 2 minutes. (If aïoli gets too thick, add a small amount of warm water, 1 teaspoon at a time.) Sprinkle in salt, pepper, and pepperoncini, cover with plastic wrap, and refrigerate until ready to use.
Preheat oven to 350°F.
In large, heavy skillet over moderate heat, cook 6 slices bacon, turning occasionally, until crisp, then transfer with tongs to paper towel–lined plate to drain. Repeat with remaining 6 slices. Set aside.
Slice each ciabatta in half and place on large baking sheet. Place 4 ounces turkey on each of four ciabatta bottoms, then spread onion relish over meat. Lay 3 slices bacon on each of 4 ciabatta tops.
Transfer baking sheet to oven and toast until bacon is crispy and edges of ciabatta turn light golden brown, about 5 minutes (the turkey does not have to get hot). Remove from oven and transfer bacon to other side of ciabatta, laying on top of onion relish. Divide avocado slices between sandwiches, placing on top of bacon. Spread aïoli evenly across each ciabatta top, close sandwiches, slice each in half, and serve.
comments: oh my goodness, these sandwiches are AMAZING. i feel like i’ve eaten a lot of sandwiches in my life, i enjoy sandwiches a lot, i crave sandwiches a lot, and i think i know when a sandwich is something special. i love sandwiches!!!
anyhow, first of all a good sandwich needs good bread, so i got a fresh loaf of ciabatta at st. germaine. yum-o!
next, there’s the turkey. we didn’t have any fresh turkey, but had some pretty good quality deli turkey. tasty tasty!
then you gotta have a nice ripe avocado. man, i love avocados. avocados in sandwiches make me happy. creamy deliciousness!
the aioli sauce was really good too. i used the leftovers for more tasty sandwiches the week after.
but the thing that really makes this sandwich special, is the onion relish. it is so perfect for this sandwich and works so well with every other part of the sandwich. i love this stuff. i’m just going to make it and eat it straight. then drink the extra juice at the bottom.
i love this sandwich so much. it is definitely of my all-time favorite sandwiches.