So the AFC and NFC Conference winners have been crowned and we know which two teams will be playing for the Super Bowl title. I was so hoping that the Steelers would be in that battle, having been a devout Steelers football fan since the 70s (Terry Bradshaw! Lynn Swann! Franco Harris!) but it was not to be. Instead I will move on, look forward, and get excited about the upcoming blowout at our house: our annual Super Bowl party.
We gather rabid football fans, gorge ourselves on party food, wager on quarterly scores (where fortunes are won and lost)….and complain about the refs. Every play is dissected by the hopefuls. At times, temper flare…but as of yet, there have only been flesh wounds.
Now, enough with the football. There are ads to watch, Lady Gaga at half time, and, let’s not forget, food to eat. So while you can’t control the outcome of the game (otherwise my Steeler would be playing), you can make sure the food is a win.
Here’s your 2017 menu, with recipes (and beautiful serving pieces!) sure to please diehard fans and the just-here-for-the-ads crowd alike.
Great food deserves a great presentation. White lacquer bamboo salad bowl, $66; individual serving bowls, $26; and salad serving spoons, $29.
These five ingredients are all you need to make perfect guacamole every time.
Red onion (diced)
I start with four avocados and add the other four ingredients to taste. Tabasco sauce is added if you want to add a little kick. Pro tip: if you are preparing it ahead of time, place the pits in the guacamole and it will keep it from turning color.
2T olive oil
1/3 cup chopped onion
1/3 cup chopped green onion
3 clove garlic, minced
8 oz andouille sausage, slice ¼” thick
1 cup basmati rice
2 cups water
8 oz uncooked medium shrimp, shelled and deveined
1½ cups southwestern salsa: ¾ cup spicy, ¾ cup mild (this can be adjusted depending on how spicy you want it)
Heat oil in medium-size saucepan over medium-high heat. Sauté onion, green pepper and garlic until soft, about 5 minutes. Stir in sausage, rice, and water. Bring to boil, reduce heat and simmer, covered for 5 minutes or until rice is almost tender. Stir in shrimp and salsa. Simmer, covered, stirring occasionally, for 5 more minutes, or until shrimp is cooked through.
Salad bowls and serving spoon available at Coco Blanca
Seasoned Rice Vinaigrette
6T olive oil
3T seasoned rice vinegar