When it comes to the Super Bowl, I need to be honest…I’m only in on the action for the commercials and the food. Most likely I’ll be on the computer half reading blogs or whatever, and half watching the game. And for me…most importantly, I won’t be watching the end of the game. It’s way too sad for me. While most people are focusing on the winning team, and the interviews of players as they discuss their upcoming vacations to Disney, I’m focusing on the losing team. Their faces and their tears show the disappointment and devastation of the loss, and it makes me feel sad for them…and then I think of their moms, and how sad they must feel for their sons….and then I feel sad for the moms…..
It’s a vicious circle.
So, while I’m caught up in the hype of the Super Bowl, it’s because I’m planning the menu for that night, and getting really excited to see what the advertising teams have come up for Doritos, Budweiser, Coke, etc… ~And~ the halftime show….looking forward to the conversations at work the next day, as to the singer/band’s success or failure in performance, wardrobe malfunction, or whatever might happen in that very brief time on stage.
I’ve never been sports minded.
I am, however, food minded.
Which brings me to a couple of appetizers that are really great to serve at a Super Bowl party, or any party for that matter. I love to serve both of these appetizers together, as they really complement each other.
The first one is beans and rice. A mini meal served in mini bowls, with mini spoons. Though I have to say, there is nothing mini about the flavor, with the corn, beans and rice… sweet and savory all in one.
The next appetizer is shrimp with corn salsa. Like the rice and beans, it has huge flavor, and the corn and the shrimp bring a wonderful sweetness to the tartness of the lime and heat of the pepper.
…. And if you’re in on the Super Bowl action because you actually have a team you’re rooting for, then I hope your team wins…
Beans and Rice
This is one of those recipes that turned out to be unexpectedly versatile. I love that. I love it when you take that first taste, and realize that the dish can be just about anything you want it to be…
It’s truly a meal in itself… It can be served hot, as beans and rice in a bowl, melted cheese on top, and with a dollop of sour cream. Wrap it in a soft tortilla, or in a hard taco shell. Serve it cold as a corn and bean salad. Make it with rice, or make it without rice. Use it as a baked potato topper. You can serve it hot, or even cold with tortilla chips as an appetizer!
½ cup olive oil
¼ cup cider vinegar
½ tsp cumin
1 tsp chili powder
¼ tsp black pepper
2 carrots, peeled and shredded
½ sweet red pepper, diced
½ medium onion, chopped
2 large cloves garlic, sliced thin
2 cups cooked rice
1 tbsp parsley
1 tbsp chives
1 – 15 oz can black beans, drained
1 – 15 oz can kidney beans, drained
1-1/2 cups frozen corn
In a large frying pan, saute the carrots, red pepper, onion, and garlic in the olive oil, vinegar, cumin, chili powder, and black pepper until the carrots are softened. (About 15-20 minutes).
Add the cooked rice, parsley, chives, black beans, kidney beans, and corn. Heat through for about 10-15 minutes.
Serve hot or cold. Garnish with cheddar cheese and sour cream.
Shrimp with Corn Salsa
Just like the beans and rice, this recipe is just as versatile. I love making shrimp tacos with this. It’s just as delicious with chicken, or even fish!
1 pound medium shrimp, cleaned and deveined
Juice of 1 lime
1 tbsp chili powder
3 cloves garlic, minced
2 tsp honey
1 tsp hot sauce
2 cups frozen corn
1/2 red pepper, diced
1/2 English cucumber, diced
1/2 red onion, diced
1/2 jalapeno pepper, minced (I used a medium heat pepper instead)
1 cup fresh pineapple, diced
1 cup mango, diced
In a large bowl, combine the lime juice, chili powder, garlic, honey, hot sauce, corn, cucumber, red onion, jalapeno pepper (or your choice pepper), pineapple, and mango.
Refrigerate and let flavors marry for at least an hour.
1 cup sour cream
1 avocado, removed from shell
Juice of ½ lime
½ tsp salt
¼ tsp pepper
In mini food processor, pulse the sour cream, avocado, lime juice, salt, and pepper until well blended. Move to a small bowl, refrigerate until ready to use.
To assemble the tortilla chips:
Place a generous spoonful of the corn salsa on each tortilla chip. Arrange one shrimp on top of the salsa, and top with a dollop of avocado cream. Sprinkle with chopped cilantro.