Chef's Corner: Super snacks for Super Bowl Sunday
In a few days, history will be made. The Seattle Seahawks will meet the Pittsburgh Steelers in Detroit, Michigan for Super Bowl XL. Whichever team you've bet on, and regardless of the outcome, the Super Bowl is a perfect excuse to throw a party, drink beers and snack on awesome snacks.
Guacamole
2 avocados
1/2 lemon, juiced
2 tablespoons chopped onion
1/2 teaspoon salt
2 tablespoons olive oil
Tortilla chips or veggies
Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Mash avocado, stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving. Serve with chips.
Grilled Shrimp with Bacon
15 strips bacon, partially cooked and cut in half
Vegetable oil, as needed
1 cup barbecue sauce
Preheat the grill. Wrap each shrimp with a bacon slice. Thread each shrimp on a small bamboo skewer and brush lightly with oil before grilling. Grill the shrimp until the bacon gets crispy on all sides. Baste with barbecue sauce and broil for 2 minutes. Turn once and finish, another 3 to 6 minutes, or until shrimp are just cooked through. Serve warm.
Cook's Note: Soak the skewers in water before using to prevent them from catching fire when the shrimp are cooking.
The Best Chili in the World
2 pounds lean ground beef
1 (46-oz) can tomato juice
1 (29-oz) can tomato sauce
1 (15-oz) can kidney beans, drained and rinsed
1 (15-oz)) can pinto beans, drained and rinsed
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons cumin
1/4 cup chili powder
Brown ground beef in a large, deep skillet, over medium heat. Drain off the fat.
In a large pot over high heat combine all ingredients. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients and cook for eight to 10 hours.)
Guacamole
2 avocados
1/2 lemon, juiced
2 tablespoons chopped onion
1/2 teaspoon salt
2 tablespoons olive oil
Tortilla chips or veggies
Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Mash avocado, stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving. Serve with chips.
Grilled Shrimp with Bacon
15 strips bacon, partially cooked and cut in half
Vegetable oil, as needed
1 cup barbecue sauce
Preheat the grill. Wrap each shrimp with a bacon slice. Thread each shrimp on a small bamboo skewer and brush lightly with oil before grilling. Grill the shrimp until the bacon gets crispy on all sides. Baste with barbecue sauce and broil for 2 minutes. Turn once and finish, another 3 to 6 minutes, or until shrimp are just cooked through. Serve warm.
Cook's Note: Soak the skewers in water before using to prevent them from catching fire when the shrimp are cooking.
The Best Chili in the World
2 pounds lean ground beef
1 (46-oz) can tomato juice
1 (29-oz) can tomato sauce
1 (15-oz) can kidney beans, drained and rinsed
1 (15-oz)) can pinto beans, drained and rinsed
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons cumin
1/4 cup chili powder
Brown ground beef in a large, deep skillet, over medium heat. Drain off the fat.
In a large pot over high heat combine all ingredients. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients and cook for eight to 10 hours.)
