Go Pats…Go Giants…Go to Sendik's before the game!

So, you know the Super Bowl is coming up on Sunday … ho hum …  I suppose I’ll watch.  I’m trying to get fired up for our transplanted New York friends and our New England friends.  I’m hoping the Husband and I will get to watch with both sets of fans and listen to them smack talk each other throughout the game – I’m sure there’ll be some interesting bets being placed.  It’ll be a good day to pretend I’m from Switzerland I guess.  Neutral.  Don’t want to rock the boat with either set of friends … especially the New Yorkers.  :-)

When working through the game day menu, I thought I would feature a nod to both the Giants and the Pats — maybe New York cheesecake and New England clam chowder…possibly a Boston Cream Pie.  Then I thought, no, Mexican food is similar to Switzerland here – the neutral choice.  So I have two sort-of upscale dishes for you today, both by my chef crush, Rick Bayless.  I’m pretty sure I could survive on his recipes every day for the rest of my life and they would never get old — he’s like, the total GOD of Mexican cuisine.  I highly recommend getting your hands on some of his cookbooks if you’re a fan of Mexican home cooking.

Anyway, I’ll tell you right out of the gate not to bother sharing these with the kids; this is grown-up party food.  Mexican chorizo is a highly seasoned sausage, and the avocado salsa is quite spicy.  However, if you go the taco route for Super Bowl, there are tons of Old El Paso products on sale this week to help keep your kids happy and your pennies in check, and I’ve linked some other kid-friendly football food at the bottom of the post if you’re planning on watching the game with picky punks.

Hope you’re having a great week.  Again, go Pats … go Giants … go to Sendik’s before the game.  :-)

Makes:  approximately 12
Source:  “Mexico One Plate at a Time,” by Rick Bayless

3 medium Yukon gold potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch cubes (Yukon Golds are on sale)
Coarse salt
1 pound Mexican chorizo sausage, casing removed (Dos Mamacitas Chorizo is on sale; it comes in a bulk package without casings)
1 small white onion, finely chopped
3 medium tomatillos (about 4 ounces), husked, rinsed, and coarsely chopped
1 clove garlic
1 jalapeno, stemmed
1 large ripe avocado, peeled and pitted (organic avocados are on sale)
12 soft corn tortillas (swap in flour if corn isn’t your thing)

In a medium saucepan, bring 1 quart of salted water to a boil. Add potatoes, and simmer until tender, about 10 minutes. Drain, and set aside.

In a large skillet over medium heat, combine chorizo and onion. Cook, stirring often, until sausage is cooked through and onion is soft, about 10 minutes. If sausage has rendered more than a light coating of fat over bottom of skillet, pour off extra. Add potatoes, and continue to cook over medium heat, stirring often, until potatoes begin to brown, about 8 minutes. As mixture cooks, mash everything together a little with back of a spoon or a spatula, scraping up any crusty bits of potato, so that it roughly holds together. Cover, and keep warm over very low heat.

Meanwhile, in a food processor fitted with the steel blade, combine tomatillos, garlic, and jalapeno. Pulse until fine. Add avocado, and pulse until combined. Season with salt. **see note**

Wrap tortillas in a warm, damp kitchen towel, put them in a microwave-safe casserole dish, and cover. Warm in the microwave for 4 minutes, remove and let stand a few minutes. Top each tortilla with potato mixture and avocado salsa, fold in half, and serve.

**NOTE: Here’s the thing:  you don’t see the avocado salsa in the photo because I couldn’t make it.  The avocados were too hard to work with – let’s be honest, this happens sometimes.  It’s not the Store’s fault of course.  If this happens to you this weekend, just punt and pick up some Sendik’s guacamole.  It’s on sale and it’s always good.  :-)  But if the avocados are ripe, then by all means make the salsa, it’s KILLER!

Makes 4 cups, serving 4 to 6
Source:  FronteraKitchens.com, recipe by Rick Bayless

1 pound cooked shrimp (CenSea Shrimp are on sale)
1/2 cup fresh lime juice (fresh limes are on sale)
3/4 cup ketchup (Heinz Ketchup is on sale)
1 to 2 tablespoons hot sauce (Tabasco Chipotle Pepper Sauce is delicious here)
1 teaspoon Worcestershire sauce
1/2 small white onion, finely diced
1/2 cup (loosely packed) chopped cilantro, plus a few springs for garnish
1 ripe avocado (organic avocados are on sale) (**again, see note)

Place the shrimp in a large bowl and add the lime juice. Measure in the ketchup, hot sauce, Worcestershire, onion and cilantro. Mix well.

Cut the avocado in half, running a knife around the pit from stem to blossom end and back again. Twist the two sides apart and scoop out the pit. Scoop each half out onto your cutting board, cut gently into small cubes, then scoop the avocado on top of the shrimp mixture. Carefully fold in the avocado, then divide the mixture between 4 to 6 serving dishes.

**NOTE:  Didn’t let the hard avocados stop me; you shouldn’t either.  Just go ahead and serve it without the avocado if you must.  :-)

As I mentioned above, here are a few more dishes you might want to serve at your Super Bowl party.  All of them have been tested by the DamFam several thousand times, so you know they’re good.

Best Ever 7-Layer Taco Dip Make two trays.  Trust me.  Sale ingredients:  LaPreferida or Old El Paso Refried Beans, Old El Paso Taco Seasoning, Breakstone’s Sour Cream, Philadelphia Cream Cheese, fresh limes, Matilada’s Chips
Roasted Vegetable Quesadillas Every party needs one serving of vegetables!  Sale ingredients:  Fresh asparagus, red bell peppers, Sendik’s Pico de Gallo
Citrus Shrimp Gosh, I haven’t made this in FOREVER and they are SO. FLIPPING. GOOD!!  Sale ingredients:  CenSea Cooked Shrimp (go with the largest your budget can handle), fresh lemons and limes.
Salsa Baked Goat Cheese  I’ve never met anyone who doesn’t like this.  For real.  Sale ingredients:  Philadelphia Cream Cheese, Nabisco Small Snack Crackers.  

Featured, Fresh, Frugal, Fabulous, News | February 2nd, 2012