Super Bowl

Here is the requisite Super Bowl post. We had a lovely time.  Being in the NY metro area, we felt obliged to root for the NY Giants. Not having a lot of ties to the actual game (let’s face it, I never have a ton of enthusiasm for these professional sports), I took it upon myself to focus on the food.  I made  guacamole and chicken satay, as well as some desserts (more on the desserts in a later post). Both were delish and a healthier option than the oft cheese-laden sport snacks.

adapted from Alton Brown and Eat, Live, Run

4 Haas avocados, halved, seeded and peeled
1/2 red onion, small diced
1 jalapeno pepper, seeded and diced
3 limes, juiced and seeded
1 small tomato, seeded and diced
1/2 tsp salt
tabasco, to taste

Combine the avocados, onion and jalapeños and use a fork to mash the avocados. Add the lime juice and tomato and mix well. Finish off with salt and tabasco to taste. Eat!

Chicken Satay
adapted from The Knot magazine

2 garlic cloves, minced
2 tablespoons EVOO
2 tablespoons lime juice
1/5 tablespoon honey
1 tablespoon soy sauce
1/4 teaspoon cayenne pepper
1/4 teaspoon coriander
4 boneless skinless chicken, sliced into strips

Dipping Sauce
1 cup coconut milk (I have found that light coconut milk works best)
1/2 teaspoon chili flakes
1/4 teaspoon caraway seeds
1/4 teaspoon coriander
2 garlic cloves, crushed
1/8 teaspoon salt
1/8 cup almond butter

1. mix all marinade ingredients together and add the chicken.  Marinate for about 2 hours, turning halfway through
2. Soak wooden skewers for at least one hour prior to cooking chicken.
3. Preheat the oven to 350.
4. Skewer the chicken and bake for 30 minutes.
5. Meanwhile, make the sauce. Simmer the first 6 ingredients for the sauce and bring to a boil.  Let cool for about 5 minutes. Add the almond butter and whisk until combined. You may need to add heat to get the sauce to thicken to the consistence that you prefer. Be careful to not burn it.


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