Thursday, February 10, 2011

Supper Club: Super Bowl Edition! (2/6/11)

Here's the thing guys, aside from our friend and fellow Supper Clubber, Emily, most of us don't give two shits about the Super Bowl. HOWEVER, we do love both food and booze, both of which happen to a big part of the big game. So, when Emily decided to host one of the most kickass Super Bowl parties I've attended to date, we couldn't help but decide to document some of it for you and hook you up with some of our favorite recipes.

Chile Recipe

8 strips bacon
5 pounds stewing beef chuck trimmed and cut into 1 inch cubes
1 large yellow onion, chopped
4 cloves garlic, minced
4 cups beef broth
4 tablespoons chili powder
3 tablespoons paprika
3 tablespoons cumin
2 tablespoons dried oregano
3 tablespoons mole paste*
Masa Harina
2 tablespoons adobo sauce from can of Chipotles in adobo sauce
Three cans black beans (optional)
Cayenne, salt and pepper to taste

In a large pot cook bacon. Remove bacon but leave juices. Sprinkle salt and pepper all over beef cubes. Brown each side of cubes on medium high heat, work in batches (about 7 minutes per batch). Put beef with bacon when browned. Cook onion and garlic until onion is translucent. Add beef and bacon (don't worry strips will break up over time) back to pot. Add broth, spices, and mole paste. Bring to a boil and then reduce heat to low. Cook on stovetop for 3- 6 hours or until meat is very tender. Meat should no longer be in chunks.

Add more liquid at anytime if the chili looks dry. Once meat is tender add in masa harina as needed if chili has too much liquid to make thick. Stir in adobo sauce.
Add beans if you want them and season with salt, pepper and cayenne.

Can be made three days ahead. Should definitely be made at least one day ahead.
Serve with sour cream or greek yogurt, avocados, limes, and tortilla chips

Phoebe's Frigging Awesome Pasta Salad
Pasta that comes in multiple shapes and sizes in one bag*
Pickled fire roasted red peppers sliced
chopped celery
red onion
sliced fresh mozzarella or the little balls (I use to little balls)
1 can tuna fish
handful shaved fresh Parmesan cheese
fresh corn cut off the cob
½ Bottle Jordan's Farm Golden Tomato Vinegarette (or some other tomato/basil vinegarette)
1tsp. chopped garlic
crushed red pepper
lemon juice
(Typically this recipe is made with just whatever the heck is in my fridge. Carrots, peas, edamame, etc.)

Cook pasta. Add them all together. yum.
*I use Napoli- pasta di semola di grano duro, Pasta Mista. One can find it at such fine establishments as The Wine Gallery. Check it!

Christa's Slow Cooker Pulled Pork

1 pork shoulder (about 5 pounds)
1 bottle BBQ sauce(21 oz)**
2 tsp brown sugar
1 tsp cayenne pepper
1 large onion (minced)
1 tbsp chopped garlic
2 tbsp lemon juice

Pork Rub Spices
1 tsp salt
1 tsp ground cumin
1 tsp paprika
1 tsp black pepper
1 tsp cayanne pepper
1 tsp chili powder
1 tsp garlic powder
10 hard rolls or hamburger rolls

Extra BBQ sauce, coleslaw

Trim fat from pork. Discard. Combine pork rub spices and rub over roast. Place roast in slow cooker on low for 10-12 hours.

Discard all but about 1/8 of cooking liquid. Shred pork with a fork. Mix in the remainder of the ingredients. Cook on low for another 2 hours.

Serve on rolls and top with any extra bbq sauce and/or coleslaw.

**I used Dinosaur BBQ Sensuous Slathering Sauce. Being a native of upstate NY, I grew up with Dinosaur BBQ, an amazing restaurant based out of Syracuse. They are famous for their BBQ (obviously) and line of amazing sauces, which can now be found in most grocery stores. Check it!

Booze Pairing

Cocktail; Pre-party: Bloody Mary

2oz Vodka (I like using Absolute Pepper for the extra kick)
6oz V8 Juice
1teaspoon horseradish
1/2 teaspoon lime juice
4 dashes Tabasco
4 dashes Worcestershire sauce
Pinch pepper (may not be necessary if you used pepper vodka)
Pinch celery salt
Celery stalks and olives for garnish

Grind pepper and throw celery salt on ice in glass to season ice
Add other ingredients and mix with cocktail shaker
Squeeze a wedge of lime on drink

Cocktail; Game time!: The Touchdown

4oz Bourbon
8oz Iced tea (unsweetened)
8oz Lemonade

Combine bourbon and iced tea in glass with ice. Top with Lemonade.

Anything goes on Super Bowl Sunday!(...but we recommend a lager)

Wine: Segura Viudas Brut Reserva Cava $9
Lets face it, Super Bowl is a beer party. There are few wines that would pair with the smorgasbord of chili, pizza, subs, dips, etc etc that makes this day so great, so why not celebrate this national holiday with some bubbly? Bubbles go with everything right? This Cava is great because it is made in the Champagne method but the price tag is a lot more reasonable. The crisp apple and lemon of this wine will pair just fine with just about anything. But this could just be my love of anything sparkling talking...

Giant Delicious Sub (and Rachel)

Last but not least, Emily was nice enough to order an amazing 6ft sub from Roggies, and awesome bar and grill, that just so happens to also be a great venue for stand-up. Phoebe and I have both been known to do a set or two there and the food and booze are great.

Here Rachel and the sub are posing together for perspective and/or hilarity.

Christa, Rachel and Phoebe

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