Hot Black Bean Dip With Chipotle

This is a great Super Bowl party dip that can be fully assembled up to two days ahead. Keep covered and refrigerated until ready to bake.


Serves ten to twelve.


Ingredients

2 Tbs. extra-virgin olive oil; more for the baking dish

2 medium tomatoes, cored and cut into medium dice

2 tsp. kosher salt; more as needed

1 large yellow onion, finely diced

3 large cloves garlic, minced

1 Tbs. chili powder

2 15-1/2 oz. cans black beans, rinsed and drained well

2 canned chipotles en adobo, minced (about 1 Tbs.), plus 3 Tbs. adobo sauce

3 Tbs. cider vinegar

1-1/2 cups fresh or frozen corn kernels (if frozen, thaw first)

1-1/2 cups (6 oz.) grated sharp cheddar cheese

1-1/2 cups (6 oz.) grated Monterey Jack cheese

3/4 cup chopped fresh cilantro

Freshly ground black pepper

Tortilla chips for serving


Method


Heat the oven to 425ºF. Grease a 1-1/2 qt. baking dish with oil and line a baking sheet with foil. Set the tomatoes in a colander over the sink and sprinkle with 1 tsp. of the salt.

Heat the oil in a large (12-inch) skillet over medium-high heat until shimmering hot. Reduce the heat to medium, add the onion, sprinkle with 1 tsp. salt, and cook, stirring, until softened and translucent, 4 to 6 minutes. Add the garlic and chili powder and cook, stirring, for 1 minute. Add half of the black beans, the chipotles and adobo sauce, and 3/4 cup water and bring to a boil. Cook until the liquid reduces by about half, 2 to 3 minutes.

Transfer the bean mixture to a food processor, add the vinegar, and process until smooth. Let cool for a couple of minutes and then transfer to a large bowl. Add the rest of the beans, the tomatoes, corn, half of each of the cheeses, and 1/2 cup of the cilantro. Mix well and season to taste with salt and pepper.

Transfer to the baking dish and sprinkle with the remaining cheese. Bake on the foil-lined baking sheet (to catch drips) until the cheese melts and browns around the edges, about 15 minutes (longer if refrigerated). Sprinkle with the remaining cilantro and serve with the tortilla chips for dipping.

Check out the Tequila Mexican Cheese Dip  and past Super Bowl Menus and Recipes in Lindaraxa


by Tony Rosenfeld, Fine Cooking

photo: Scott Phillips

Last Minute Super Bowl Menu - Pulled Pork Sliders!

I am nuts about Pulled Pork, particularly North Carolina Pulled Pork Sandwiches with coleslaw on top.  When my children were small, we lived in North Carolina for seven years while their father worked for the chemical division of a large US multinational..

My son, Ted, the ribs and burrito king, was born in Asheville and now lives with his wife and baby here in Atlanta.  It was not until his wedding three years ago, by the shores of  a lake in N.C., that I first had a pulled pork sandwich.  On the day of the wedding, my daughter in law's grandmother gave the traditional  lunch for the wedding party and out of town guests and had a typical North Carolina BBQ catered by the best guys in town.   I was smitten at the first bite.  I only wished I had not been the mother of the groom on that memorable occasion for every time I sat down to enjoy it, someone approach me to say hello.  It is unquestionably the day I lost my heart to a pulled pork sandwich.  Now, whenever I see it on a menu , I order it;  and every time I see a recipe, I have to try it. Pulled Pork Sandwich Junkie, that's me.

I saw this recipe on the Williams Sonoma website, looking for their pulled pork sauce (I tell you, it never stops) which has gotten great reviews. It is exclusive to Williams Sonoma and from the looks of it, this recipe's sauce is very similar to the one they sell for $12.00.

Since most of us are going to be buried in snow, rain or sleet this weekend,  there is no way anyone is going to be thinking BBQ for the Super Bowl; that's why I'm posting this version which is braised on top of the stove and later in the oven.  I'll save the real McCoy for the summer.  In the meantime, if you want to see how it's done and laugh a little here's a great post

If you haven't planned ahead, this is a quick and easy fix for this weekend's Super Bowl. The recipe transforms the classic pulled pork sandwich into a small-size version that is perfect for serving at parties.  All you need is some beer, dessert and a plasma TV!

Cooks Note:  It is important that you buy pork shoulder and not butt, loin or picnic.  Wait until you see how inexpensive it is!


Ingredients:

1 Tbs. kosher salt

1 tsp. freshly ground black pepper

1/4 tsp. cayenne pepper

1 Tbs. paprika

1 tsp. mustard powder

3 1/2 lb. boneless pork shoulder

1 Tbs. vegetable oil

1 large yellow onion, halved and sliced 1/4 inch thick

4 garlic cloves, peeled and lightly smashed

1/4 cup tomato paste

3/4 cup cider vinegar

2 cups chicken broth

3 tsp. Worcestershire sauce

1/2 cup ketchup

1/4 cup firmly packed light brown sugar


For the coleslaw:

1 head green cabbage, cored, quartered and thinly sliced

1 1/2 Tbs. kosher salt, plus more, to taste

1/2 cup mayonnaise

1 1/2 Tbs. granulated sugar

1 Tbs. fresh lemon juice

1 tsp. celery seed

2 Tbs. cider vinegar

Freshly ground black pepper, to taste

2 carrots, peeled and julienned

36 Parker House rolls, halved


Directions:

In a small bowl, combine the salt, black pepper, cayenne, paprika and mustard powder. Rub the mixture evenly over the pork and let stand at room temperature for 1 hour.

Preheat an oven to 300°F.

In a 6-quart French braiser or Dutch oven over medium-high heat, warm the oil until almost smoking. Add the pork and brown on all sides, 5 to 6 minutes total. Transfer to a large plate. Add the onion, garlic and tomato paste to the pan and cook, stirring constantly, for 1 minute. Add 1/2 cup of the vinegar and the broth and bring to a simmer, stirring occasionally. Add the pork, cover and transfer to the oven. Cook, turning the pork every hour, until it is tender and a fork inserted into the meat yields little resistance, about 3 hours total.

Meanwhile, make the coleslaw: Put the cabbage in a large bowl, sprinkle with the 1 1/2 Tbs. salt and toss well. Transfer to a colander and let drain for 30 minutes. In a large bowl, whisk together the mayonnaise, granulated sugar, lemon juice, celery seed and vinegar, and season with salt and black pepper. Add the drained cabbage and carrots and toss to coat evenly with the dressing. Cover and refrigerate for 2 to 3 hours before serving.

Transfer the pork to a large platter or baking sheet and cover loosely with aluminum foil. Skim the fat off the cooking liquid. Set the braiser over medium-high heat, bring the liquid to a simmer and cook until reduced to 1 3/4 cups, 8 to 10 minutes. Whisk in the remaining 1/4 cup vinegar, the Worcestershire sauce, ketchup and brown sugar and simmer until the sugar dissolves.

Using 2 forks, shred the meat, discarding any fat, and transfer to a large bowl. Stir in the sauce. Place 2 Tbs. pork and 1 Tbs. coleslaw on the bottom of each roll, then cover with the tops of the rolls. Serve immediately. Serves 12.

Thai Fried Chicken Wings With Hot And Sour Sauce

This delicious recipe is courtesy of Jean-Georges Vongerichten and can be found in his cookbook "Asian Flavors of Jean-Georges." Most of what you'll need can be purchased in Asian and Indian markets or in the Internet. 

Don't be intimidated by some of the ingredients.  If you can't find them easily, there are simple substitutions that will not greatly affect the end result.  For instance, galangal is an exotic type of ginger... you can use regular ginger.  Tamarind paste can be substituted with Worcesterhire Sauce and if you cannot find palm sugar substitute light brown sugar.  Do get rice flour, there is no substitute for the crispiness you get from it.  I am noticing that it is being used more and more in recipes that require breading for frying.  You can also leave out the belacan powder, it's only an 1/8 tsp. so it won' t affect the taste too much.

I am usually very much against substitutions.  If you don't have the ingredients, skip it and go on to something else.  I hate it when I give out a recipe for shrimp and they substitute chicken as an example, or omit this and add that. Then they say the recipe was not as good as they thought!! This is a different situation.  Here you have a famous chef who needs to come out with something special and yes, if you use all of these esoteric ingredients, it will be special, particularly to those who have grown up eating it.  But let's face it, most of us reading this blog are not Thai.  One thing though, if you do not live in an area where mangoes are available when you decide to make it, wait to add them until they come in season. That does make a difference.  Goya has some pretty good canned mango slices, but there is nothing like the real thing, specially  in season. 

This is a fantastic recipe and one that will go well as part of any Super Bowl party.

Makes 4 servings

Ingredients

1/2 cup soy sauce

1/2 cup fresh lime juice

2 tablespoons nam pla (Thai fish sauce)

3 cloves garlic, crushed

2 fresh red Thai chiles, thinly sliced

1 tablespoon sugar

2 pounds chicken mini drumsticks from chicken wings, or chicken wings, separated at the joint

1 ripe mango, cut into 1-inch slices

2 teaspoons salt

Grape seed or corn oil, for frying

1/2 cup cornstarch

1/2 cup rice flour

1/4 cup chopped fresh mint leaves

Hot-and-Sour Sauce

Directions

In a medium saucepan, combine soy sauce, lime juice, nam pla, garlic, chiles, and sugar. Bring to a boil over medium heat, stirring occasionally. Let cool completely.

Place drumsticks in a shallow baking dish. Pour over soy sauce mixture and toss until chicken is well coated. Cover with plastic wrap and refrigerate at least 1 hour.

Meanwhile, in a small bowl, toss mango slices with salt. Let stand 30 minutes.

Add enough oil to a deep, heavy-bottomed pot to reach a depth of 3 inches. Heat oil over medium-high heat until it reaches 375 degrees on a deep-fry thermometer. Remove chicken from marinade and pat dry.

In a shallow dish, mix together cornstarch and rice flour. Working in batches, dredge chicken in cornstarch mixture and carefully add to hot oil. Cook until crisp, browned, and cooked through, about 10 minutes, adjusting heat as necessary to maintain temperature.

Transfer chicken to a paper towel-lined plate to drain. Place hot-and-sour sauce in a large bowl; add chicken and toss to coat. Serve immediately with salted mango and mint leaves.

Hot And Sour Sauce

Ingredients

1/4 cup grape seed or corn oil

1/2 cup thinly sliced shallots

1/4 cup thinly sliced garlic

2 tablespoons chopped dried red finger chiles

1/2 fresh red Thai chile

1 piece fresh galangal (1/4 inch), peeled and cut crosswise into 1/4-inch slices (ginger)

1/8 teaspoon belacan (shrimp paste) (optional)

1 1/2 tablespoons palm sugar (or light brown sugar)

2 tablespoons tamarind paste (or Worcestershire Sauce)

2 tablespoons red-wine vinegar

2 tablespoons fresh lime juice

3/4 teaspoon nam pla (Thai fish sauce)

3/4 teaspoon salt

Directions

Heat oil in a medium saucepan over medium heat. Add shallots and garlic. Cook, stirring, until deep golden brown. Add remaining ingredients and bring to a boil.

Reduce heat to a simmer and cook, stirring, for 1 minute. Remove from heat and transfer mixture to the jar of a blender. Carefully puree until smooth. Transfer to a large mixing bowl; set aside until ready to use.

The Silver Palate Chili - Entertaining For a Crowd

In the 1980's a wondrous jewel of a food store opened on Manhattan's Upper West Side. It was christened The Silver Palate. Tiny though it was, the shop's gem-like offerings - from tempting salads to whole meals and heavenly desserts - quickly attracted customers from far and wide. The spot became a refuge for harried executives, neighborhood couples, families and solitary diners who yearned for exciting, honest foods but who didn't have lots of time to prepare them. Sheila Lukins, and Julie Rosso, the owners of the store and co writers of The Silver Palate Cookbook were sort of  precursors to Ina Garten of The Barefoot Contessa in East Hampton and, I'm sure, the inspiration for her style of cooking. 

My cookbook is so tattered from use, I bought the Silver Edition when it came out a few years ago.

The Silver Palate Chili is the best chili recipe I have ever made and always gets raves when I serve it.  It is simple to make and a wonderful addition to your Super Bowl menu.

When choosing chopped meat for chili, you'll find that beef chuck adds great flavor. And you never can have too many spices. Look for dark red kidney beans. Lemon juice brightens all the tastes!  I skip the black olives as I do not feel they add anything to the dish but it's up to you.

Servings: 20

Ingredients


2 tablespoons extra-virgin olive oil

1 pound yellow onions, coarsely chopped

1 pound sweet Italian sausage, removed from casings

4 pounds beef chuck, ground

1 12 ounce can tomato paste

1 ½ tablespoons minced garlic

1/3 cup ground cumin

½ cup chili powder

¼ cup Dijon mustard

2 tablespoons dried basil

2 tablespoons dried oregano

1 ½ tablespoon salt, or to taste

1 ½ tablespoons freshly ground black pepper

3 28 ounce cans Italian plum tomatoes, drained

¼ cup dry red wine

2 tablespoons lemon juice

¼ cup chopped fresh dill

¼ cup chopped parsley

2 16 ounce cans dark-red kidney beans, drained

2 5/12 ounce cans pitted black olives, drained


Directions


Heat the olive oil in a very large pot. Add the onions and cook over low heat, stirring occasionally, until wilted, about 15 minutes. Add the sausage meat and ground chuck and cook over medium-high heat, stirring, until the meats are well browned. Spoon off any excess fat and discard.


Stir in the tomato paste, garlic, cumin, chili powder, mustard, basil, oregano, salt, and pepper. Add the tomatoes, wine, lemon juice, dill, parsley, and kidney beans. Stir well and simmer uncovered, for another 15 minutes.

Taste and adjust the seasonings. Add olives and simmer for 5 minutes more the heat through. Serve immediately.