February 2, 2007

Foodball Mania

Super Bowl ’07 Recipes

All that waiting (21 years, to be exact) has made us hungry as, well, Bears. So, to celebrate, Carnivale executive chef Mark Mendez has created a game-day menu especially for DailyCandy. (You’re gonna need the extra fuel for the victory dance.)

Super Bowl Anticuchos (Peruvian Meat Skewers)
2 lbs. skirt steak, sliced very thin
5 heads fresh garlic, minced
1 cup chipotle Tabasco sauce
1/4 cup diced cilantro
1 tsp. ground cumin
1 tsp. ground coriander
Bamboo skewers

1. Soak skewers in water for at least four hours so they don’t burn on the grill.
2. Combine all ingredients in a bowl and mix well.
3. Put beef on skewers, place in a baking dish, and cover with marinade.
4. Refrigerate for a few hours, then grill to desired doneness. Serves eight to ten. Pair with coleslaw or potato salad.

Super Bowl Cochinita Pibil (Spicy Braised Pork)
5 lbs. boneless pork shoulder, cubed
1 habanero chile (if too spicy or unavailable, substitute jalapeno)
1 cup fresh orange juice
4 heads fresh garlic
2 tbs. dried oregano
2 tsp. kosher salt
1 cup chopped cilantro
1 Spanish onion, finely diced
Banana leaves

1. Mix habanero chile, orange juice, garlic, oregano, and salt in a blender and puree until smooth.
2. Mix with the pork and combine thoroughly.
3. Heat banana leaves in a microwave or oven for a minute or so (they’re more pliable and easier to work with that way).
4. Wrap pork mixture in banana leaves, then wrap in aluminum foil.
5. Place in a baking dish and roast in a preheated 350-degree oven for four hours. Allow to cool slightly; remove aluminum foil. Pork should be falling apart and extremely tender.
6. Shred with a fork and garnish with cilantro or onion. Serves six to eight. Enjoy with warm corn tortillas and a cold Mexican beer.

Super Bowl Guacamole
5 ripe Hass avocados
3 Roma tomatoes, seeded and diced
1 serrano chile, finely diced
3 heads of garlic, chopped
1/2 cup chopped cilantro
Juice of one lime
3 tbs. extra virgin olive oil
Sea salt to taste

1. Halve avocados and remove seeds. Cut into medium chunks (about a half inch thick) inside the avocado shells, then scoop into a bowl with a spoon.
2. Add remaining ingredients and mix well. (Don’t mash it into a paste; leave somewhat chunky.)
3. Season with salt and taste, then mix a little bit more to combine thoroughly. All ingredients can be adjusted to suit your taste. Serves five to eight. Pair with corn chips.

Party like it’s 1986. Go Bears!