Super Bowl Sunday is upon us so I’m featuring a special menu for the occasion! I think you’ll enjoy the different flavors and combinations that make up this Southwestern inspired menu! Most of these recipes are in the cookbook I wrote for the Sangre de Cristo Spice Company and can be downloaded here: www.sdcspice.com. So let’s get started!
Blood Orange Margaritas
Traditional Chili Con Queso Dip with Tortilla Chips
Guacamole with Endive Spears
Zucchini and Fennel Quesadillas
Grilled Wings with a Kick of Spice
Cerveza (Corona, Dos Equis….so many choices!)
www.honestlyyum.com
Blood Orange Margaritas
I found this delicious recipe on the blog of a fellow writer. It’s easy and a real crowd pleaser. To see the blog post go here: www.honestlyyum.com
Ingredients:
- 750 ml bottle of reposado tequila
- 1 cup orange liqueur
- 1 1/2 cups lime juice
- 1 cup simple syrup (combine equal parts sugar and water)
- 3 cups blood orange juice
- 2 cups sparkling water
- limes wedges and blood orange salt for garnish
Blood Orange Salt:
- blood orange juice
- extra coarse salt
Mix all of the liquid ingredients in a large bowl, then pour into a glass pitcher for serving. For the salt, place the salt on parchment paper and drizzle with the juice of a blood orange, blending with a pastry brush to create the “red” salt. Easy!
Traditional Chili Con Queso Dip with Tortilla Chips
1 pound queso fresco cheese
1 can traditional Rotel tomatoes
4 scallions, finely minced
Melt the cheese over low heat or in a small crock pot on low. Add the tomatoes with juice. Blend well and sprinkle with minced scallions. Serve with your favorite tortilla chips or make your own by taking a stack of corn tortillas, cutting them into 1 1/2″ strips and frying till crisp. Drain on paper toweling and serve in a basket.
Guacamole with Endive Spears
I love this recipe! The fresh cilantro provides a wonderful taste and using Endive spears for dipping removes so many calories. The crunch of the Endive along with the guacamole is simply YUM!
4 ripe avocados (I use Haas)
2 jalapenos, seeded and chopped (be sure to wash your hands after chopping, or better yet, wear a pair of latex gloves)
1/4 cup finely minced red onion
1/2 cup chopped tomato
1/4 cup chopped, fresh cilantro
Splash of fresh lime juice , 1 lime
Green Tabasco sauce for a little kick
Sea Salt and Freshly ground black pepper to taste
4 heads endive
Peel and remove the seed from the avocados. Mash them in a shallow bowl then add the remaining ingredients. Wash the heads of endive and cut off the end so that the individual leaves are separated. Place the guacamole in a serving bowl, place on a platter and surround with the endive spears.
Zucchini and Fennel Quesadillas
1 package whole grain tortillas
2 zucchini, ends removed and cut into thin strips
2 fennel bulbs, sliced thin
1 sweet onion, peeled and sliced thin
2 cloves garlic, peeled and finely minced
4 teaspoon ground cumin
sea salt and freshly ground pepper to taste
2 teaspoons olive oil
1 jar red pepper jelly
2 cups pepper jack cheese, shredded
Heat the olive oil in a skillet and add the zucchini, fennel, onion and garlic. Cook until the onion is transparent and the veggies are just beginning to “caramelize”. Add the cumin, salt and pepper to season. To assemble. Place one tortilla on a flat surface. Spread with the pepper jelly, top with enough cooked veggies to cover and top with cheese. Place another tortilla on top and heat on a griddle or grill for 4-5 minutes on each side. Cut into wedges and serve. (Repeat the process until all of the toppings are used….4 quesadillas should make 16 pieces when cut.)
Grilled Wings with a Kick of Spice
4 flats of chicken drumettes
Marinade:
1/2 cup olive oil
1/4 cup fresh lime juice
4 cloves garlic, peeled and minced
1 jalapeno, seeded and chopped
1/2 cup chopped, fresh cilantro
1 tablespoon good chili powder or Sangre de Cristo Mexican Blend
sea salt and pepper to taste
Rinse and pat the chicken drumettes dry. Mix the marinade together in a plastic or glass bowl. Place the chicken in a large zip lock bag, pour the marinade over it, seal the bag and refrigerate for four hours, turning every hour to coat well.
To grill: Spray the grill with olive oil and heat to high. Place the drumettes on the grill and sear on all sides. Turn the heat to low and close the cover for about five minutes. Serve on a platter with plenty of napkins!
