Monday, January 30, 2012

Superbowl Party Recipe's - Part 1

Ok... so that was awhile. a long while. I was going to post some mindless banter over the weekend, but I got too consumed in putting up a "blackout curtain" (a blanket secured with safety pins) over my window and proceeding to get my rip van winkle on. That means sleeping in. For once. But I'm back with a vengeance just in time to feed your gord with some awesome party recipes. This superbowl season give your amigos something to huddle around. Here are a few recipe's I've found that are perfect for sharing, are delicious and high five inducing. 

Poblano Bacon Green Chili

10 poblano peppers
1 jalapeno
5 tomatillos
1 medium Spanish onion, medium diced
3 cloves of garlic, minced
2 c. chicken stock
¼ c. cilantro, minced (plus a few sprigs for garnish)
1 small jicama, cubed
1 lime
1 lb. slab bacon, medium diced
¼ c. olive oil
Salt and pepper

1. Toss the poblanos, jalapeno, and tomatillos in olive oil and place on a baking sheet on the top rack of your oven with the broiler on medium.
2. Char under the broiler, turning occasionally, for about 15 minutes or until a nice darkness develops on all sides. Place in a container and refrigerate 20-30 minutes before peeling.
3. Gently remove the skins and seeds of the poblanos and jalapeno, as well as the charred husk of the tomatillo. Roughly chop the peppers and tomatillos into ¼-inch pieces.
4. Heat a medium stockpot over medium-high heat and toss in the diced bacon. When the bacon is fully cooked (brown and crispy), remove it from the stockpot with a slotted spoon and place on a paper towel.
5. Toss the onion, garlic, salt, and pepper into the residual bacon fat and reduce heat to medium. Cook 7-10 minutes, until onions and garlic are soft and translucent.
6. Return the bacon to the pot and add the chopped peppers and tomatillos, minced cilantro, and chicken stock. Bring to a boil and then reduce to a simmer for at least 30 minutes.
7. If necessary, transfer to a Crock-Pot or Tupperware.
8. When ready, sprinkle cubed jicama that has been tossed in lime juice over the top of the chili. Garnish with a sprig of cilantro.

Horseradish Cheddar Dip with Pretzel Chips

2¼ c. white cheddar cheese
2¼ c. cream cheese
1 c. whole milk
1 lemon, juiced
1 tsp. Tabasco sauce
1¼ c. horseradish
6 cloves whole garlic, peeled
1 tsp. sea salt
1 tsp. ground black peppercorn
¼ c. scallions, sliced
¼ c. long hot pepper, chopped

1. In a mixer, combine cheddar, cream cheese, milk, lemon juice, and Tabasco sauce.
2. Fold in horseradish, garlic, sea salt, and black peppercorn by hand.
3. Garnish with scallions and long hot pepper.

Grab some of those thin pretzel chips from Trader Joe's, they have all sizes and shapes...

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