Super food: Keep things interesting with food beyond nachos
By Maggie Blackwell
Q: How many Super Bowl parties this year will feature chips, more chips and nachos?
A: How many Super Bowl parties are there?
Just to keep things interesting, here are two alternatives to the ubiquitous nachos. Don’t worry ó everyone else will bring chips, dip, and all the purchased, high-fat, high-sodium gunk, so no one will feel deprived. While neither of these recipes is very low fat, they do provide some variety for those of us who are really, really tired of the same old, same old.
Note: Both recipes go quite well with another Super Bowl favorite: beer.
The “barbecue” pork sammiches are an old favorite of mine. Throw the ingredients in the crockpot that morning and serve it up in the evening. Everyone loves ’em! Set the crockpot on the table with a mountain of onion rolls beside it and let everyone build his own. Dijon mustard is a nice option to put out for those who choose.
My Marine son, who is quite the chef, made the clam chowder for us last year and I had never tasted such delightful stuff before. His lovely wife makes the cheese-garlic biscuits. If you have eaten at a popular frozen-seafood restaurant chain, you may recognize them; they are a knockoff recipe. The chowder and biscuits go together beautifully. One option for party biscuits is to use a tiny scoop to make mini-biscuits, so a guest can pop one in his mouth. Be sure to make plenty! Your guests are sure to reach for more.
Crock Pot Pork Sammiches1 Boston butt (remember when selecting, it needs to fit in your crock pot)
1 large white onion, peeled and sliced
2 bottles barbecue sauce (we use Jack Daniels no. 9)
Place the whole Boston butt in the Crock pot, onion on top, and pour barbecue sauce over all. Set to “low” if you have 8 hours to your event. Set to “high” if you need it done in 4. Best flavor results with low setting and 8 hours. Put the lid on and let ‘er go. When it’s done, remove the lid and check for clear liquid on top. This would indicate your pork had a great deal of fat. I like to skim most of that off before stirring and serving.
Serve with warmed onion rolls; I like to brown mine on the griddle.
Newport Clam Chowder
1/2 C. butter
1 1/2 large onions, chopped
3/4 C. all-purpose flour
1 quart shucked clams, with liquid
6 (8 ounce) jars clam juice
1 pound boiling potatoes, peeled and chopped
3 C. half-and-half cream
Salt to taste
Pepper to taste.
1/2 tsp. chopped fresh dill weed
Melt butter in a large kettle or stock pot over medium heat. Add onions and saute until clear. Stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes. Set aside to cool.
In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes.
In a small saucepan, cover peeled potatoes with water. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain and set aside.
Slowly pour hot clam stock into butter/flour mixture while stirring constantly. Continue stirring and slowly bring to a boil. Reduce heat and add cooked potatoes. Mix in half and half, salt and pepper and chopped dill. Heat through but do not boil.
2 C. buttermilk baking mix, Bisquick
2/3 C. milk
1/2 C. shredded sharp Cheddar cheese
1/4 C. butter, melted
1/4 tsp garlic powder
OR 2 cloves finely minced garlic
In mixing bowl, mix together baking mix, milk and cheese until a soft dough forms, then beat vigorously 30 seconds. Drop from spoon onto ungreased baking sheet and bake at 450 degrees until golden brown, 9 to 10 minutes. Mix together butter and garlic powder. Brush over hot biscuits and serve hot. Makes 10-12.
I have been told you can use the lowfat version of the Bisquick, milk and cheese and it comes out the same.
By Jeff Baenen Associated Press ROBBINSDALE, Minn. ó After winning out over 2,000 aspiring young actors to make his movie... read more