Ready for Some Football… Feast?

Chef Shane_Chispa Magazine
With Superbowl around the corner, it’s time to consider thinking outside the box if you want to score many touchdowns with your guests. Ready, set, hike!

Mini Chicken Soft Taquitos

  • 2 Skinless, boneless chicken breasts; diced medium
  • 2 Red bell peppers (1 julienne and 1 diced small; I use the food processor on pulse setting)
  • 2 Green bell peppers(1 julienne and 1 diced small; I use the food processor on pulse setting)
  • 2 Large yellow onions(1 julienne and 1 diced small; I use the food processor on pulse setting)
  • Fresh garlic
  • 6 Tablespoons lime juice
  • 2 Chipotle peppers in Adobo sauce (finely chopped)
  • 2 Tablespoons ground cumin
  • 1 Tablespoon chili powder
  • 4 Fresh, ripe tomatoes medium diced
  • 1 Bunch cilantro; chopped
  • 1 Pack 6” soft flour tortillas
  • Toothpicks

The Method

Chicken

  1. In a smoking hot pan, sear chicken
  2. Stir around pan until most sides of chicken are browned
  3. Add fresh garlic and the julienne veggies
  4. Stir around pan and then add chipotle peppers, cumin and chili powder
  5. Let simmer until veggies are soft. Add 2 tablespoons lime juice and turn off heat.

Salsa

  1. Add tomatoes, diced onion, diced bell peppers, fresh garlic, remaining lime juice and cilantro in a medium mixing bowl.
  2. Toss all ingredients by hand until mixed well

The Assembly

  • Cut 6” tortillas in half. Twist tortilla until it forms a cone. Stab it with a toothpick on the side to keep it formed.
  • Stuff tortilla cones with chicken mixture
  • Top with fresh salsa
  • Eat until you pop!

 Party Time Black Bean Dip

  • 2 Cans Black Beans
  • 1/2 Cup peanut butter
  • 2 Teaspoons cinnamon
  • 1 Teaspoon crushed red pepper flakes
  • 3 Tablespoons soy sauce
  • 3 Tablespoons Worcestershire sauce
  • 1 Tablespoon fresh garlic
  • 1 Teaspoon ground coriander
  • 1 Tablespoon ground cumin
  • 2 Tablespoons lime Juice
  • 1 Tablespoon rice vinegar
  • 1/2 Bunch cilantro

 The Method

  1. Combine all ingredients, EXCEPT peanut butter and cilantro, in food processor. Blend until smooth.
  2. Add peanut butter and blend again. Add cilantro, blend 1 more time.
  3. Enjoy with fresh cut veggies or favorite corn chips.

Vegetarian Pumpkin + Coconut Soup
Serves 8-10

  • Small pumpkin
  • 1-2 Tablespoons olive oil
  • 1 Medium yellow onion
  • 3 Carrots (peeled)
  • 1 Cup Roasted Red Peppers
  • 4 Cups veggie stock (or water)
  • 1 Tablespoon brown sugar
  • 2 Star anise
  • 1 Tablespoon powdered ginger
  • 1 Tablespoon triple sec
  • 3 Cinnamon sticks
  • 1 Quart heavy crème
  • 1 8oz can crème de coconut milk
  • Sour cream to garnish

Roast Pumpkin

  • Cut top off of pumpkin and clean guts and seeds from inside using large spoon or dough scraper (pick through seeds, separate, clean with H2O and set aside for later)
  • Cut pumpkin in 4 wedges and lay out on sheet pan.
  • Drizzle with olive oil, cover with foil and roast for approximately 1 hour at 400 deg F.
  • Remove from oven and let cool.

While Roasting Pumpkin, Prepare Other Ingredients

  • Large chop onion and carrots then rough chop roasted red peppers
  • In a thick bottomed stock pot, sauté onions, carrots RRB until onions are translucent and lightly caramelized.
  • Add star anise and ginger
  • With a sharp knife, remove pulp from pumpkin rind by a long, slow cut from front to back of pumpkin piece. Rough chop pumpkin pulp.
  • Add veggie stock to stock pot and bring to boil
  • Add pumpkin pulp, brown sugar, triple sec and cinnamon sticks to stock pot. Let simmer for 20 min.
  • Remove star anise and cinnamon sticks from pot.
  • In small batches, puree mix in a blender until smooth and pour into a pot through a strainer (use heavy crème if needed to loosen puree in blender)
  • Add any remaining crème
  • Add crème de coco milk
  • Simmer for 15 min and serve with a dollop of sour crème and toasted pumpkin seeds.

Toasted Pumpkin Seeds

  • Rinse seeds well under water. Shake dry.
  • Place on sheet pan in a single layer and put in 350 deg F oven for approximately 20 minutes. Remove when golden and sprinkle with kosher salt.
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