Super Bowl Recipes

Once again the boys are gathering at our home for the game. No one has a favorite team this year and I expect a rather low-key (no yelling or expletives) evening! They’ll start arriving around 4ish and they expect some noshes. I like to mix up the Super Bowl recipes and not always rely on salsa and chips and chili. 

I wanted to do a riff on Buffalo wings, which I served last year, and thought a dip would be nice. I concocted a spicy sour cream (1 cup) and blue cheese (6 ounces at room temperature and creamed into the sour cream) dip with diced celery (1/2 cup) and diced roasted chicken (2 cups), which I laced with 1/4 cup hot sauce, (I used Franks) and garnished with chopped celery tops (2 tablespoons). It’s pretty yummy! We’ll also have hot dogs wrapped in pastry (always a crowd pleaser) purchased from the local market and edamame.

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Dinner is sofrito braised boneless country-style pork spare ribs over rice with red beans and chorizo. A side salad and we’re done.

Dessert this year is biscotti – I have so much on hand from testing all week, can’t bring myself to make another dessert.

I’ll be watching anything but the game….

Enjoy!

Sofrito Braised Boneless Country-Style Pork Spare Ribs Over Rice, Pink Beans & Chorizo
Yields: 6 – 8 portions

Spare Ribs:
¼ cup extra virgin olive oil
2 cups diced onion
1 cup diced pepper
2 cans (15 ounces) fire-roasted tomatoes
1 tablespoon Kosher salt
1/2 teaspoon crushed red pepper flakes
10 garlic cloves, peeled and minced
2 tablespoons sherry wine vinegar
1 tablespoon ground coriander
2 teaspoons turmeric
1 jalapeño, seeded and minced
3 bay leaves
4 cups chicken stock (water or vegetable stock is fine)
4 pounds boneless country-style pork spare ribs

Rice:
½ pound chorizo, skin removed and ¼-inch dice
2 tablespoons extra-virgin olive oil
2 cups strained sofrito sauce, return the vegetables to the pot
1 cup long-grain white rice
1 can (15 ounces) pink beans, rinsed and drained
¼ cup roughly chopped cilantro

Spare Ribs:

Heat the oil in a 7-quart covered Dutch oven or heat-proof slow cooker insert over medium-high heat. Once the oil is hot (it quivers a bit), add the onion, cover and sweat for five minutes.

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Stir in the green pepper, tomatoes, salt and pepper flakes; bring to a boil, lower a bit and continue cooking until the liquid reduces about ten minutes.

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Add the garlic, sherry wine vinegar, coriander, turmeric, jalapeño and bay leaves, stir and cook for 30 seconds, just until fragrant. Pour in the stock and stir to combine.

Note: this is more liquid that I would normally use, but I want 2 cups of the flavorful liquid to cook the rice.

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Set the spare ribs in the sofrito and bring to a boil.

Stovetop Method: lower heat to barely simmer and continue cooking until the pork is fork tender, about two and one-half hours.

Slow Cooker Method: Set the slow cooker on low and cook until the pork is fork tender; check at six hours and adjust accordingly.

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Cool and refrigerate overnight. Skim the fat before reheating.

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Rice:

Heat the oil in a small sauté pan over medium-high heat. Add the chorizo and sauté until golden brown, about five minutes. Remove to a paper towel-lined plate.

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Put the strained sofrito sauce and rice in a medium-sized covered saucepan. Bring to a boil and lower the heat to simmer, cover and cook for the recommended time on the package.

Note: Follow instructions on package for cooking in Microwave.

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Stir in the beans, chorizo and cilantro; continue cooking until heated through.

To serve: Spoon the rice mixture in the middle of the plate, top with the spare ribs and ladle sauce over the top. Serve remaining sauce in a gravy boat.

Buffalo Wing Dip
Prep time: 
Total time: 
Makes: 4 cups
 
I wanted to do a riff on Buffalo wings, which I served last year, and thought a dip would be nice. I concocted a spicy sour cream (1 cup) and blue cheese (6 ounces at room temperature and creamed into the sour cream) dip with diced celery (1/2 cup) and diced roasted chicken (2 cups), which I laced with ¼ cup hot sauce, (I used Franks) and garnished with chopped celery tops (2 tablespoons).
Ingredients
  • 6 ounces blue cheese, room temperature
  • 1 cup sour cream
  • ½ cup finely diced celery
  • 2 cups diced roasted chicken, white, dark or both
  • ¼ cup hot sauce, such as Franks
  • Garnish: 2 tablespoons chopped celery tops
Method
  1. Place the cheese in a medium-size mixing bowl and add a couple tablespoons sour cream. Stir to loosen. Add the remaining sour cream, celery, chicken and hot sauce and mix until thoroughly combined.
  2. Serve at room temperature with raw vegetables, pita chips or tortilla chips.

 

 

Braised Sofrito Country-Style Spareribs with Rice, Pink Beans and Chorizo
Makes: 6 servings
 
Make this a day or two in advance to let the flavors meld.
Ingredients
  • Spare Ribs:
  • ¼ cup extra virgin olive oil
  • 2 cups diced onion
  • 1 cup diced pepper
  • 2 cans (15 ounces) fire-roasted tomatoes
  • 1 tablespoon Kosher salt
  • ½ teaspoon crushed red pepper flakes
  • 10 garlic cloves, peeled and minced
  • 2 tablespoons sherry wine vinegar
  • 1 tablespoon ground coriander
  • 2 teaspoons turmeric
  • 1 jalapeño, seeded and minced
  • 3 bay leaves
  • 4 cups chicken stock (water or vegetable stock is fine)
  • 4 pounds boneless country-style pork spare ribs
  • Rice:
  • ½ pound chorizo, skin removed and ¼-inch dice
  • 2 tablespoons extra-virgin olive oil
  • 2 cups strained sofrito sauce, return the vegetables to the pot
  • 1 cup long-grain white rice
  • 1 can (15 ounces) pink beans, rinsed and drained
  • ¼ cup roughly chopped cilantro
Method
  1. Spare Ribs:
  2. Heat the oil in a 7-quart covered Dutch oven or heat-proof slow cooker insert over medium-high heat. Once the oil is hot (it quivers a bit), add the onion, cover and sweat for 5 minutes.
  3. Stir in the green pepper, tomatoes, salt and pepper flakes; bring to a boil, lower a bit and continue cooking until the liquid reduces about 10 minutes.
  4. Add the garlic, sherry wine vinegar, coriander, turmeric, jalapeño and bay leaves, stir and cook for 30 seconds, just until fragrant. Pour in the stock and stir to combine.
  5. Note: this is more liquid that I would normally use, but I want 2 cups of the flavorful liquid to cook the rice.
  6. Set the spare ribs in the sofrito and bring to a boil.
  7. Stovetop Method: lower heat to barely simmer and continue cooking until the pork is fork tender, about two and one-half hours.
  8. Slow Cooker Method: Set the slow cooker on low and cook until the pork is fork tender; check at six hours and adjust accordingly.
  9. Cool and refrigerate overnight. Skim the fat before reheating.
  10. Rice:
  11. Heat the oil in a small sauté pan over medium-high heat. Add the chorizo and sauté until golden brown, about five minutes. Remove to a paper towel-lined plate.
  12. Put the strained sofrito sauce and rice in a medium-sized covered saucepan. Bring to a boil and lower the heat to simmer, cover and cook for the recommended time on the package.
  13. Note: Follow instructions on package for cooking in the Microwave.
  14. Stir in the beans, chorizo and cilantro; continue cooking until heated through.
  15. To serve: Spoon the rice mixture in the middle of the plate, top with the spare ribs and ladle sauce over the top. Serve remaining sauce in a gravy boat.

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