Nov 06 2011

Football Menu, week 9

Published by Karol at 11:37 am under Recipes

1pm game- Pumpkin muffins. I’ve got these babies in the oven right now and the whole apartment smells like cinnamon and Autumn and jumping into big leaf piles and coming in for cocoa. I think I was suburban in a previous life. (UPDATE: These are out of the oven and we are all devouring them in stunned silence. They’re amazing. Make these.)

Mid-game snack- Amateur Gourmet’s Best Broccoli of Your Life. I make this often. It is the best broccoli of my life, even better than Chinese food broccoli drowning in garlic sauce.

4pm game- And speaking of “best of my life”, this is the best salsa of my life. It’s really easy to make and so, so good. The linked recipe makes enough to feed 30 ranch-hands or a family of 2 and a half for about a month or you can put it in jars and give them away to single siblings who live on their own in the big city and don’t cook. I’m also going to make my standard guacamole. Then I’ll melt some cheese on tortilla chips and call it nachos.

UPDATE: Because of Daylight Savings Time, our eating schedule has been moved up and we’re currently eating the nachos. I spruced them up a little:

Can of black beans, rinsed, drained, and heated up
Half a tomato, chopped up
1 scallion, diced
Half a jalapeno, sliced thin
Handful of cilantro, chopped
Squeeze of lime
And here’s the kicker: I used Gruyere cheese and it was really good. It’s a harder cheese so melts sort of firmly.

Layer the chips and top with little of everything, including cheese. Add another layer and some more of everything. Top layer should be cheese. Oven at 350 degrees for 10 minutes. Yum.

8pm game- A few years ago, when I didn’t know how to cook and also was semi-vegetarian (I blame a vegetarian ex-boyfriend who, whenever we walked by a Manhattan food cart said, “smell that? It smells like a corpse.”) the only thing I knew how to make was vegetarian chili. I had a chili cook-off at my apartment and a few bloggers brought over their chili best. The battle was fierce and at the end Ken Wheaton was deemed champion, with, as I recall, Jezzy a close-second). What pushed Ken’s recipe over the edge, at least what I remember about it and what others talked about after the fact, was his use of cocoa powder. (Sidenote: Ken is a Louisiana boy who wrote a really awesome book you all should read, and very serious about his food. Here is Ken’s recipe for chicken&sausage gumbo. I haven’t tried it yet but plan to. He told me off recently on twitter for daring to mix seafood and meat in a gumbo. I stand corrected though that shrimp&sausage gumbo was incredible and probably my favorite thing I’ve made so far this football season). Years later I found this chili recipe which used cocoa powder and it became my go-to recipe. My adaptations are below.

1 tablespoon vegetable oil
2 peppers (I just choose good looking ones, today it will be 1 orange and 1 red), chopped
1 medium onion, chopped
4 garlic cloves, chopped
coarse salt and ground pepper
2 tablespoons tomato paste
2 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
1 pound beef sirloin (a lot of chili recipes call for ground meat but I prefer chunks of meat in my chili) cut into bite-sized pieces
1 can (28 ounces) diced tomatoes in juice
1 can (14.5 ounces) red beans, rinsed and drained
1 can (14.5 ounces) pink beans (I like pink beans. I’ve also used black beans here. It’s up to you).
Toppings- such as sour cream, sliced scallions, and tortilla chips, for serving

1. In a large, heavy-bottomed saucepan, heat oil over medium-high. Add onion, peppers and garlic, and season with salt and pepper. Cook until softened, 3 to 5 minutes.
2. Add tomato paste, chili powder, and cocoa powder. Cook, stirring, until mixture is fragrant, about 1 minute. Add beef, and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes.
3. Add tomatoes (with their juice) and beans. Bring to a boil over high; reduce to a simmer, and cook until chili is slightly thickened, 10 to 15 minutes. Serve with toppings, if desired.


As always feel free to leave a comment and tell me what you’re making!

Previous weeks:
Week 8- we were out.
Week 7 menu
Week 6 menu.
Week 5 menu.


2 responses so far

2 Responses to “Football Menu, week 9”

  1. 212 Baby » Football Menu, week 10on 14 Nov 2011 at 11:21 pm

    [...] put the rest back in the oven for another few hours. I then made my standard chili, with the recipe detailed here, substituting the pulled pork for the usual beef. I don’t think I’m ever eating beef [...]

  2. 212 Baby » Football Menu, week 14on 12 Dec 2011 at 12:38 pm

    [...] weeks: Week 13 Week 12- Thanksgiving leftovers like everyone else. Week 11-skip Week 10 Week 9 Week 8- skip Week 7 Week 6. Week [...]

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