Absurd but Delicious Super Bowl Recipes
Chocolate Chip–Almond Butter Hummus
Actually having lived in the Israel for a number of years, this would have been frowned upon, but its a delicious and healthier alternative to cookie dough. Itʼs super easy, tasty and fun!
INGREDIENTS
1 15-oz. can garbanzo beans, drained and rinsed
1/2 cup almond butter
1/4 cup agave nectar
1/2 cup vegan semi-sweet chocolate chips
INSTRUCTIONS
1. Place the chickpeas, almond butter and agave nectar in a food processor and run until smooth and creamy.
2. Transfer to a bowl and stir in the chocolate chips.
3. Serve with graham crackers, Animal Crackers or Hobnobs.
Bacon Candy Nachos
I cure and smoke my own bacon, which, given that itʼs almost game day, there isnʼt enough time to prepare. I suggest you use a good quality, thick cut, applewood smoked bacon.
INGREDIENTS
1 ½ cups brown sugar
3 tbsp maple syrup
2 tsp ground chipotle chilis
1 slab of thick cut applewood smoked bacon
INSTRUCTIONS
1. Preheat oven to 350 degrees.
2. Mix together, brown sugar, maple syrup and chilis.
3. Dredge the bacon in the sugar mixture until well coated.
4. Lay the bacon on a cookie sheet and bake for 25 minutes. You will notice the caramel oozing all around the bacon; simply spoon the caramel over bacon.
5. Transfer the caramelized bacon to a separate non-stick cooling rack.
6. Coarsely chop the bacon candy for use on the nachos. If you are anything like me, you will eat much of the bacon candy before it reaches the nachos. Thatʼs okay. Just make more!
Nacho Cheese Sauce
This sauce will change your life!!! You will no longer be content with movie theater nacho cheese sauce.
INGREDIENTS
1 cup water
2 tsp sodium citrate
1 cup organic smoked cheddar
1 cup gouda
1 cup 3 mo Manchego
1 cup organic jack
1 cup chopped hatch chilis
2 tbsp Yucatan Recado Rojo or Achiote
INSTRUCTIONS
1. Heat water and sodium citrate to simmer.
2. Slowly add organic smoked cheddar, gouda, Manchego, organic jack, chopped hatch chilis, and Yucatan Recado Rojo or Achiote.
3. Stir, until smooth.
4. Pile the tortilla chips, layering in the nacho cheese and bacon candy. Top with marinated jalapeños, chopped tomatoes and beans if you like! This takes nachos to a whole new level!
Smoked Trout Dip
I smoke my own trout. Itʼs super easy and if you have a smoker. I strongly suggest doing it. I baste my smoked trout every hour for 5 hours in smoker with maple syrup and chipotle powder. If you donʼt have a smoker, that's okay too, smoked trout is easily purchased at most quality grocery stores or delis.
INGREDIENTS
1 boneless smoked trout, (about 8 ounces)
1/2 cup cream cheese, softened
1/2 cup creme fraiche
1 tablespoon prepared horseradish
1 tablespoon minced chives
1 tablespoon minced flat-leaf parsley
1 tablespoon minced dill
1/2 lemon, juiced
1 tablespoons smoked Spanish paprika or ground chipotle chilis
INSTRUCTIONS
1. Discard the head, and skin and flake the trout fillets.
2. Puree the cream cheese, sour cream, and horseradish in a food processor. Add the fish and pulse to a make a smooth dip.
3. Transfer to a bowl and stir in the chives, parsley, paprika and the lemon juice, to taste.
4. Refrigerate until firm, about 1 hour. Serve with celery, endive leaves, or mini-toasts.
Top photo: switz1873/Flickr/Creative Commons License
