Inspired Super Bowl Fare
Every year for the last five years my family has hosted a Super Bowl party. Last year I decided that the food would be inspired by the local specialties of the regions the two teams hail from. This year we have the New Orleans Saints and the Indianapolis Colts (as any self-respecting sports fan should know). There in begins and joy and my dilemma.
I love jambalaya, and what else do you cook for New Orleans but jambalaya? However, what do you make for Indianapolis? Apparently, the answer to that question is simple: pork. Don’t ask me why but in my less than thorough search that is the one ingredient that consistently turned up.
The following Jambalaya recipe is my husband’s favorite and a huge hit. While it might not be what many consider “authentic” jambalaya, it works for my family, feeds a large number and requires very little time on my part.
1-2-3 Jambalaya, Courtesy of Southern Living
From Southern Living, December 1997
- 1 large onion, diced
- 1 large green bell pepper, diced
- 1 pound smoked sausage, cut into 1/4-inch slices
- 1 tablespoon olive oil
- 4 cups chopped cooked chicken
- 3 cups uncooked long-grain rice
- 2 (10 1/2-ounce) cans French onion soup, undiluted
- 1 (14 1/2-ounce) can chicken broth
- 1 (14 1/2-ounce) can beef broth
- 2 to 3 teaspoons Creole seasoning
- 2 to 3 teaspoons hot sauce
- Fresh cilantro sprigs, to garnish, optional
Sauté first 3 ingredients in hot oil in a Dutch oven 4 to 5 minutes or until sausage is browned. Stir in chicken and next 6 ingredients. Bake, covered, at 350° for 40 minutes, stirring after 30 minutes. Garnish, if desired.
This recipe is new to me but sounds fantastic and my husband loves burgers and pork. So, I ask you, can I really go wrong?
Chipotle Pork Cheeseburgers
By Andrea Albin, from Gourmet, June 2009
Unless you’re shopping for “meatloaf mix,” it’s easy to overlook ground pork. Smoky pork burgers topped with melted muenster and creamy avocado will broaden your horizons. Don’t skip the sliced tomatillo—its crisp tartness really perks things up.
- 1 lb ground pork (not lean)
- 2 teaspoons minced chipotle in adobo plus 1 teaspoon adobo sauce
- 2 garlic cloves, forced through a garlic press
- 4 slices Muenster cheese
- 4 hamburger buns, toasted
- 1/4 cup mayonnaise
- 1 large tomatillo (1/4 lb), husked and rinsed, then sliced
- 1/2 small avocado, sliced
- 1/2 cup cilantro sprigs
Prepare a gas grill for direct-heat cooking over medium heat; see “Grilling Procedure.”
Gently mix pork, chipotle, garlic, and a scant tsp salt until just combined. Form into 4 (1/2-inch-thick) patties. Oil grill rack, then grill patties, covered, 4 minutes.
Flip patties and top with a slice of cheese. Grill, covered, until just cooked through, 1 to 2 minutes more. Spread buns with mayonnaise and assemble burgers with tomatillo, avocado, and cilantro.
(I don’t care what the actual recipe says, don’t hurt burgers by cooking them in a pan! Please, consider the burger’s feelings.)
