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Today I have been doing some grocery shopping. I am getting all that I need to make a buffet of deliciousness tomorrow for Super Bowl 50! I am not necessarily a fan of either team, but I am a fan of DeMarcus Ware, so we will be rooting for the Denver Broncos! D-Ware had to leave the Dallas Cowboys in order to get to the Super Bowl, go figure. Anyways, my first dish to get the party started is a traditional party dish for me. The kids call it shrimp salad, but it will be known this year as Super Bowl Ceviche! I serve this with a side of blue tortilla chips, and it is a touchdown party food!
SUPER BOWL CEVICHE
1 generous pound of shrimp, I get the 41/50 and cut smaller
1/2 large sweet onion, diced
1 medium serrano pepper, seed and deveined, then diced
3 avocados, diced
6 roma tomatoes, diced
1 bunch of cilantro, chopped
3-4 Cups Clamato tomato juice
juice of 3 lemons
1-2 Tablespoons Tapatio hot sauce (more or less depending on your heat preference)
1 teaspoon cumin
1 teaspoon salt (more or less depending on taste)
Organic blue tortilla chips to serve the ceviche with
Chop the shrimp into smaller pieces. I like to try to have all the chunky ingredients about the same size. Squeeze the juice of the 3 lemons over the shrimp and refrigerate it.
Mince your onion and deveined serrano pepper into small pieces. Make these uniform so that they are not overwhelming in the ceviche.
Chop the cilantro, tomatoes, and avocados, again into small diced pieces, larger that the serrano and onion.
Add all of these ingredients to the shrimp bowl. Add seasonings:garlic powder, cumin, salt, Tapatio, and pepper. Add the Clamato juice. (I make my ceviche on the wet side. If you prefer a less runny ceviche, add the juice cup by cup to meet your preference.) Stir until all ingredients are mixed well.
Cover and refrigerate for at least an hour, but it is best served the day you make it. You can serve the ceviche in martini glasses, sundae glasses or small bowls. Garnish with sprigs of cilantro and a side of blue tortilla chips.
Enjoy my Super Bowl Ceviche and Go Broncos!!
A perfect game day treat, is a must. Deciding what will make your menu, could be challenging! For me, any excuse to make a bunch of delicious food and drinks, is a welcomed challenge. Making the food, enjoying it with friends and family, while watching the Super Bowl…equals an awesome day! The main focus of this years Super Bowl menu for my gang, will be homemade pork tamales. Paired with more homemade deliciousness, like refried beans, spanish rice, salsa and guacamole, the menu is perfect. So lets get ready for some family and food time!
Makes 4 dozen tamales
2 lb pork tenderloin roast
3 soaked and pureed guajillo peppers
1 tsp salt and pepper
1/2 T cumin
1 T minced garlic
8 C gluten free masa
2 2/3 C lard
4 tsp baking powder
2 tsp salt
1/2 tsp chili powder
8 C warm water or chicken broth
1 package corn husks
large tamale steaming pot
1. Slow cook pork roast with peppers and spices, on low in crock pot for 8 hours, or until tender. Shred pork and add some of the pan drippings to add flavor and keep meat juicy.
2. Soak corn husks in hot water, for about 30 min. Rinse and drain, set aside.
3. In a large bowl, combine masa, baking powder, chili power and salt. Add water or broth and mix thoroughly with your hands. Add lard and continue to mix thoroughly with your hands, combining the lard which melts with the warm water.
4. Spread masa evenly over corn husk, and spoon meat filling into the center of the masa. Close the husk, folding inward toward the center and place the tamale into a steaming pot. Continue until all masa and meat has been prepared as a tamale.
5. Cover pot, and steam for approximately an hour and a half. If tamales are sticky, more steaming time is needed. Serve tamales with salsa and sour cream.
Enjoy these for your game day, and Go Seattle Seahawks!