Jan Norris: Food and Florida

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Super Bowl Party Food – Dip Recipes, Good Beer and Pulled-Pork Tacos- Rah Rah!

February 5th, 2010 · 4 Comments

Dips rule!

Everyone who sends me recipes for Super Bowl party foods sends in a dip recipe.

Go figure – you must love dips.

Think of what you’re dipping

Consider healthier dip-ettes, just to at least give lip service to the vegetables and grains out there:

  • Cauliflower and broccoli florettes
  • Yellow and red pepper strips
  • Green beans, raw or slightly blanched
  • Asparagus spears, raw or slightly blanched
  • Celeriac (celery root) peeled, cut into batons
  • Carrots, in batons
  • Celery – cut it on diagonal
  • Green pea pods, raw or slightly blanched
  • Flax or sesame-seed crackers
  • Whole grain bread, rolled flat, cut in strips and grilled
  • Shredded wheat biscuits

And if you’re using tortilla or pita bread chips, warm them before serving – it’s an extra touch that counts.

Dip recipes for Super Bowl

Below are a few recipes reprinted from The Coastal Star, where I’m food editor. This award-winning monthly newspaper covers the Southeast coastline of Palm Beach County and its communities. Well worth reading, whether you live there or not. Go here to read more of the recipes and more of the paper.

Dan Oliver, the Beer Man on my site, paired his favorite beers with these dips.

Cheesey Buffalo Chicken Wing Dip

This is one of the most popular recipes I ever published. I’ve adapted it here for full cheese flavor. If you’re cutting calories, in place of cheeses, use 1 cup of light blue cheese salad dressing and replace Monterey jack with feta cheese.

  • 2 8-ounce packages cream cheese, softened
  • 3/4 cup Franks Red Hot Wing sauce (more or less, as desired)
  • 1 cup crumbled blue cheese
  • 2 chicken breasts, cooked, diced or shredded
  • 1 cup Monterey jack cheese

Put all ingredients into a saucepot, or a small Crock-Pot. Cook on medium-low heat until cheeses are melted. Reduce heat to low and cook 30 minutes to blend flavors.

Serve with scoop-like corn or tortilla chips, or flatbreads.

Dan Oliver’s Beer Pairing: There are three roads to take here; light, cold lager to cut the heat; sweet lager or ale to cut the heat; or spicy ale to match it. Helles or Dortmunder should fill the first bill. A strong Belgian golden ale or sweet stout the second and an IPA or Saison the third. I opted for Penn Gold, a Munich-style Helles brewed not too far from Buffalo.

Swamp Cabbage Hummus

We natives know hearts of palm as swamp cabbage — and cook it as a cabbage with bacon and onion. In hummus, it substitutes for often-added artichoke hearts: simply cut up and blended with the chickpeas.

  • 1 16-ounce can garbanzo beans (chickpeas), drained
  • 1 cup chopped hearts of palm, drained
  • 4 cloves garlic, peeled
  • Juice of 2 lemons, plus a grating of lemon peel
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon cayenne pepper
  • Olive oil for topping

In the bowl of a food processor, combine all ingredients except olive oil. With machine running, slowly drizzle olive oil until hummus is creamy and slowly drizzle in olive oil as the ingredients are being processed to a creamy consistency.

Serve with toasted pita points that have been sprinkled with olive oil and cumin.

Dan Oliver’s Beer Pairing: We’re back down to earthy here and your favorite Hefeweizen will do the trick nicely. Flying Dog In-Heat Wheat may sound kind of wacky, but it’s an excellent example of the traditional German style. However, if clove and banana flavors are not your cup of tea, a nice mild English brown, such as Newcastle, won’t swamp your taste buds.

Bacon And Roasted Pineapple Dip

Don’t scoff — especially when we tell you to roast the pineapple first. This is what pretzels were made for.

  • 2 16-ounce cans pineapple chunks, drained well
  • 4 strips smoked bacon, cooked crisp, crumbed
  • 1 1/2 packages Neufchatel (farmer’s) cheese, softened 1/2 teaspoon granulated garlic
  • 1 green onion, finely chopped

Heat oven to 400 F. Spread pineapple chunks on a nonstick baking sheet and roast for 15 to 20 minutes until starting to color. (Alternately, if you have a grill going, skewer pineapple and toast over flames until beginning to char.)

Put other ingredients into the bowl of a food processor and mix well. Add charred pineapple and pulse to chop roughly.

Serve with pretzel crackers.

Dan Oliver’s Beer Pairing: Cheez Whiz, Jan, you’re throwin’ the kitchen sink at me here! Smoky, sweet, salty and cheesy? I think we’ve got to go to the dark side on this one, a Dopplebock or robust porter. The winner is Left Hand Black Jack Porter, an English version of the style which I believe has enough sweetness not to clash with the pineapple.

Deviled Egg Dip

Nothing says football like deviled eggs: We know men who can eat dozens. But it’s work doing deviling for a party group, so turn them into a dip with a kick instead. Serve with rye party toasts or rye bagel bites with party sausages on the side.

  • 1 dozen hard-boiled eggs (see note)
  • 2 green onions, finely chopped
  • 1 jalapeno pepper
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh parsley
  • 1 tablespoon scallions, minced
  • 1/4 cup Miracle Whip
  • 1 teaspoon spicy brown mustard
  • 1/2 teaspoon cayenne pepper
  • Pinch chili powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 tablespoon prepared horseradish
  • 1/4 teaspoon celery seed

Slice eggs in half and remove yolks to large mixing bowl. Chop whites finely, add to mixing bowl with remainder of ingredients and combine.

Note: 1 teaspoon baking soda added to the egg water before boiling helps eggs peel easily.

Dan Oliver’s Beer Pairing: Deviled egg on rye, huh? What, we’re a deli now? I’m thinking nothing overly bold here, a Kolsch, maybe a blonde ale. But you know what they say: The devil is in the details and what’s the best way to do battle with the devil? A monk. The smooth, easy-drinking and Florida-brewed Monk in the Trunk, a Belgian amber ale, could be a heavenly match.

Other readers helped me out

A low-fat, completely tasteful, organic, vegetarian and yummy dish.

Baba ghanouj (or baba ganoush)

  • 4 organic eggplants
  • 3 tablespoons tahini (sesame seed paste)
  • 1 tablespoon whole organic garlic
  • 1 ounce organic lemon juice
  • 2 tablespoons. chopped organic parsley
  • sea salt and pepper to taste

Poke holes in the eggplants with a fork. Grill eggplants until they are tender. (Or, put in tightly covered bowl in microwave for 6 minutes, and check.) Cool, then peel and discard skins.

Cut up the eggplants and place them them with tahini, garlic and lemon juice in a blender or a food processor fitted with steel blade. Process on high for five seconds (until blended). Put the mixture in a bowl, add salt and pepper to taste, and fold in the parsley with a spoon at the end.

Serve with flax crackers.

Gianuzzi

(From Chef Joseph Gianuzzi, of the Green Gourmet in Delray Beach. Former surfer and now organic chef. He serves lunch and dinner, Monday-Saturday and lunch/early dinner Sunday, at The Green Gourmet, 16950 Jog Road, Delray Beach: 561-455-2466. He also caters.)

Crock-Pot Pulled Pork Tacos

  • 1 large onion, white or yellow
  • 3 to 4 jalapenos (Use a habanero if you want true heat)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons cumin
  • 2 pounds pork tenderloin
  • 1 jar (12 ounces) apricot preserves
  • 1 package large soft flour tortillas, warmed for serving
  • Sour cream, optional
  • Shredded Mexican blend cheese, optional
  • Chopped cilantro, optional
  • Lime juice, optional

Dice onions and peppers.

In a small bowl, mix the salt, pepper and cumin to create a rub. Place the pork in the Crock-Pot and rub the spices all over . Pour the apricot preserves on the pork and rub well on all sides. (Cook’s note: Sometimes I even pour extra preserves in the bottom of the Crock-Pot before adding the pork and then the rest over the top (if I have extra in the jar).

Pour onions and peppers on top of the pork. Cook on high for 1 hour then lower the heat and cook on low for another 7 hours. For best results, do not lift the lid to peek. Once it’s done, carefully pour it all (with juices) into a serving dish.

Serve in warm soft tortillas. Top each pork taco with sour cream, shredded cheese, cilantro and a squeeze of lime, if desired.

Makes 12 regular-size soft tacos.

(Recipe from Razonia McClellan, public relations executive, foodie and wife of football enthusiast.)

Nirvi’s Black Bean Dip

  • 1 16-ounce can black beans, rinsed, drained
  • 1 tablespoon olive oil or as need
  • 1/2 teaspoon salt
  • 1-1/2 tablespoons tomato paste
  • 1/4 cup chopped onions
  • 1 clove garlic, minced or 1/2 teaspoon granulated garlic
  • 1/2 teaspoon cayenne pepper (or to taste)
  • Chopped green onions for garnish

Combine all ingredients except green onions in bowl of food processor fitted with metal blade. Process until smooth – add a touch more oil as need. Serve, garnished with onions, with tortilla chips. (Make tortilla chips yourself by slicing corn tortillas, spraying with vegetable spray, and baking at 400 till crisp. Sprinkle with a  mix of salt and cumin for a twist.)

Makes about 1-1/3 cups dip.

(Recipe from fellow journalist Nirvi Shaw.)

Tags: Holiday cooking · Recipes: What's Cooking!

4 responses so far ↓

  • 1 Denise Clarey // Sep 19, 2011 at 1:12 pm

    Thanks! Always need new dips to bring to football parties.

  • 2 Merrie Lee Reese // Sep 19, 2011 at 4:41 pm

    Okay, Jan. Here is the Cake Lady chiming in.
    Of course you need a balance diet so here are some dessert choices. A cake is good, but cupcakes are easier to handle (but not those mini things unless you bake them w/out wrappers and just squish some frosting on ’em).
    Cheesy Chicken needs to be paired with a yellow cupcake with chocolate frosting (milk or dark or combo).
    Swamp Hummus is on the bland side so give it a white with chocolate chips (chocolate not white and make them the mini morsels) and creme de menthe in the light green tinted butter cream frosting.
    Bacon pineapple just begs for a carrot cake with pineapple in it and of course the traditional cream cheese frosting.
    Deviled Egg Dip goes with a devils food cake, of course, and pair it with sour cream frosting for a little jazz.

  • 3 Phyllis Wright // Sep 20, 2011 at 3:31 pm

    the deviled egg recipe calls for 1 dozen eggs and further down it calls for 6 eggs. So are 18 eggs used?? Also the jalapeno is repeated – total 2 peppers?

  • 4 Jan Norris // Feb 5, 2012 at 9:50 am

    Thanks, Phyllis – I fixed these errors.

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