arts&life

dining in

salsa, avocado slices or gua-
camole, if using, and tortillas
on the side. Makes 6 servings.

Super Sunday

Ready, set — eat!

M

illions will tune in this
weekend to watch the
Patriots beat the Falcons
— or the other way ’round.
Either way, there will be more
pizza, chicken wings and subs
served than almost any
other day of the year.
Historically, the number
of Super Bowl parties
even outnumbers New
Year’s Eve parties.
While the game
officially begins at
6:30 p.m., a lot of folks
Annabel Cohen
Food Columnist
start the party early, so
schedule the important
part — the food —
accordingly. Pre-game
watching is mostly snacks, while
the halftime show is often the
main event.
This year, Houston, Texas, is
hosting — a great opportunity to
add Tex-Mex, Atlanta and New
England treats to the menu.
The following recipes are
crowd-friendly and super-easy. If
you’re having a big group, double
or triple the recipes or serve more
variety.
I like to supplement menu
choices with plenty of “snacks.” I
fill individual bowls full of grape
tomatoes, olives, cashews, mini
pretzel nuggets and other quick
grabs. Add some candy as well: A
vase or tall glass stuffed with red
and black licorice, M&Ms and
other favorites are always sure
winners.
You simply can’t watch a Super
Bowl game without eating. So
tune in, chow down, rate the com-
mercials. It’s tradition. •

GRILLED CHICKEN
FAJITAS WITH
PEACH SALSA
You can make these with
flank steak or London broil as
well. Peaches in the salsa are
a nod to Atlanta!
Salsa:
2 plum tomatoes
2 cups frozen peach
wedges, thawed
1 red or green bell pepper
6 scallions, cut into 2-inch
pieces
1 Tbsp. olive oil
½ cup fresh cilantro leaves
2 Tbsp. fresh lemon juice or
red wine vinegar
Hot red pepper sauce to
taste
Salt and pepper to taste
Chicken:
1½ pounds boneless and
skinless chicken breasts
1 Tbsp. minced garlic
¼ tsp. ground cumin
¼ tsp. dried oregano,
crumbled
¼ tsp. ground cinnamon
¼ tsp. dried thyme,
crumbled
1 Tbsp. hot red pepper
sauce, such as Tabasco
Juice of 1 lime
Vegetables:
3 Tbsp. olive oil
1 large Spanish onion, or
other mild onion, sliced
thin (about 2 cups)
1 red bell pepper,
sliced thin
1 green bell pepper,
sliced thin
Other ingredients:
6-8 flour tortillas

Sliced avocados or
guacamole, garnish
Make salsa: Place tomatoes
and peaches in the bowl of
a food processor and pulse
several times until chopped.
Transfer to a medium bowl.
Repeat with the bell pepper
and scallions (do not chop all
the vegetables at once). Add
the remaining ingredients
and season to taste. Cover
and chill until ready to use,
up to 2 days ahead.
Make chicken: Combine all
chicken ingredients in a large
bowl and turn the chicken
to coat. Cover and chill 30
minutes to several hours.
Alternately place all ingredi-
ents in a zipper-style plastic
bag and turn several times to
coat. Chill for 30 minutes to
several hours.
Heat grill to high. Remove
from bag and grill on both
sides on a hot grill or until
just cooked through, 4-5
minutes on each side (do
not overcook). Slice into thin
strips and set aside while you
prepare the vegetables. (You
can also bake the chicken at
350℉ for about 20 minutes.)
Make vegetables: Heat
oil in large nonstick skillet
over medium-high heat. Add
onion and bell pepper and
saute until softened, 8-10
minutes.
Combine the chicken and
vegetables in a baking dish
and keep warm at 225℉ for
up to one hour before serv-
ing. Serve the fajitas with the

CORN AND
POTATO CHOWDER
Pureeing some of the chow-
der will make it thick and
hearty.
2 Tbsp. butter or olive oil
1 cup chopped onions
1 cup ½-inch diced carrots
½ cup chopped celery
3 medium redskin potatoes
(1 pound), cut into ½-inch
dice
4 cups fresh or frozen corn
kernels
1 red bell pepper, chopped
1 bay leaf
1 tsp. salt
4 cups (1 quart) vegetable
broth
2 cups milk or nondairy
milk substitute
Kosher salt and fresh
ground pepper to taste
Fresh chopped scallions,
garnish
Heat oil or butter in a small
soup pot. Add the onions,
celery and carrots and cook,
stirring often, until the vege-
tables are softened and begin-
ning to color. Add the scallion
bulbs, bell pepper and celery
and cook, stirring occasion-
ally, until the vegetables start
to soften, about 10 minutes.
Stir in the potatoes, corn, bell
pepper, bay leaf, broth and
salt. Bring to a boil. Reduce
the heat and simmer, stirring
occasionally, for 30 minutes.
Remove from heat and cool
for 30 minutes. Ladle half the
soup solids (not the liquid)
into the bowl of a food pro-
cessor or pitcher of a blender.
Add the milk and process or
blend until smooth. Add back
to the pot and heat the soup
slowly (over medium heat)
until hot. Season to taste with
additional salt and pepper
and serve hot, garnished with
scallions.

ROASTED GARLIC,
WHITE BEAN AND
KALE HUMMUS
¼ cup extra-virgin olive oil
16 medium, peeled garlic
cloves
2 cans (about 15-ounces
each) great northern beans,
cannellini beans or
other white beans, drained
and rinsed

jn

4 leaves kale, large ribs cut
away
1⁄3 cup tahini
¼ cup fresh lemon juice
Salt and black pepper, to
taste
Preheat the oven to 350℉.
Place garlic on a large length
aluminum foil, drizzle with
olive oil, sprinkle with sea
salt and wrap tightly in foil.
Toss in the oven and bake for
about 30 minutes.
In a food processor, place
kale and process until finely
ground. Combine the white
beans and remaining ingre-
dients. Process until smooth.
Adjust salt, pepper and lemon
juice to taste. Transfer to a
serving dish and drizzle with
additional olive oil. Serve with
raw vegetables or pita. Makes
12 servings.

BEEF AND LAMB
MEATBALLS WITH
YOGURT DILL AND
MINT SAUCE
Meatballs:
¾ pound ground beef
¾ pound ground lamb
¾ cup minced or ground
red or Bermuda onion
1 large egg
½ cup chopped mint
¼ cup chopped parsley
1 tsp. ground allspice
1 tsp. kosher salt
½ tsp. Fresh ground pepper
Yogurt Sauce:
1 cup plain greek or vegan
yogurt
¼ cup fresh chopped mint
2 Tbsp. fresh chopped dill
1 Tbsp. fresh lemon juice
1 tsp. Minced garlic
Salt and pepper to taste
Combine all meatball
ingredients in a large bowl
and mix well (I use my
hands).
Shape meat mixture into
1½-inch meatballs. Chill for
one hour or more.
Make the yogurt sauce: Mix
all ingredients. Transfer to a
serving dish, cover and chill
until ready to serve.
Just before serving, preheat
oven to 350℉. Line a baking
sheet with parchment or foil.
Arrange the meatballs on
the baking sheet. Bake for 10
minutes. Serve the meatballs
warm, with toothpicks and
sauce on the side. Makes 8 or
more servings. •

February 2 • 2017

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