Elana, here. To be honest, I’m not much of a football fan. If I had to pick a team it would be the J-E-T-S, Jets, Jets, Jets, but that’s mostly because I was raised in a Jets household.
John, as you may already know, is a HUGE Jets fan. Last year after their final game (we watched it together in a bar in Hoboken with some other friends) his parting words to me were, “Well, have a good night, I’m gonna go jump in the river.” I think he was only partly joking.
To add to this is what some have said is a striking resemblance between John and one, Mr. Mark Sanchez, which you may recall from the visual on Monday’s post.
There is yet more evidence:
Notice the Sanchez-like intensity on the face. I am scared. Mostly because I just posted this photo on the blog.
Ok – what were we talking about again? Oh yes, veggie chilli.
So, even though I’m not much of a football fan, I do like the experience of hanging out with fans and watching THEM watch football. And I like cooking for them. I give you two recipes that are football proof. First, veggie chilli.
2 Tablespoons olive oil
2 Tablespoons ground cumin
3 Chipotle chiles in adobo sauce, minced
1 large red onion, finely chopped
1 large red bell pepper, diced
4 cloves garlic, minced
1 can black beans, drained
1 can garbanzo beans (chick peas), drained
24 oz dark beer (like Guiness)
1 14 oz can of diced tomatoes
1 can corn (or fresh if you can get it)
Sliced scallions for garnish
2 limes, quarterd
1 avocado (as garnish)
What to do:
Warm oil in a 3 qt pot over medium heat. Add cumin and chipotles. Cook 1 minute. Stir in onion, bell pepper, and garlic. Saute 5 to 7 minutes, or until veggies are soft.
Add beans, beer, tomatoes and corn. Bring to a boil. Reduce heat to medium-low. Simmer, uncovered, 45 minutes, or until thick. Serve with scallions, lime, and sliced avocado.
Now, I know we are talking about football. And this chicken dip, which is one of my mom’s specialties, is perfect for football watchin’. Or even watching curling. Or the grass grow. It’s that good. But when I asked my mom (marmo) for the recipe, she emailed me the above photo. It’s the recipe. On a golf score card. I didn’t know what to do with myself, so I laughed for about 5 minutes and showed everyone in my office. Unsurprisingly, I had to request her help in translating this one.
1 lb. boneless chicken breast
1/2 cup Marie’s Blue Cheese Dressing (you can use the “light version” if you like)
8 oz cream cheese
4 oz shredded cheddar cheese
4 oz Frank’s Hot Sauce
What to Do:
Poach the chicken breasts for about 20-30 minutes depending on how thick they are (marmo says: never boil them because they will become tough).
When done, let them rest and then with 2 forks pull the meat apart. Mix the meat with cream cheese, Frank’s hot sauce and Marie’s blue cheese dressing. Put it all in a baking dish and top with shredded cheddar cheese. Bake in a preheated 425 degree oven for 20-25 minutes. Serve with tortilla or pita chips.
Pour yourself some beer, smear some black eyeliner under your eyes, and start heckling!
Read Full Post »