Game day recipes
So here are some fun Super Bowl food factoids (thank you, Reuters):
- Super Bowl Sunday is the second-largest day for consumption of food and drink for Americans, behind Thanksgiving Day.
- Dips and spreads are the top choice of food to eat during the Super Bowl, followed by chicken wings and pizza.
- Americans will consume an estimated 50 million cases of beer on the day.
I don’t want to be a party pooper, but King Daddy and I are not Super Bowl Party kind of people. We are solitary football watchers. We don’t even watch games together as King Daddy’s incessant yelling upsets my delicate nature. However, if I were having a Super Bowl Party, I’d be serving mini BLTs, roasted red pepper dip with crudites and skirt steak quesadillas.
Now here’s a few of the dumbest questions of all time that reporters asked Super Bowl players on media day. I am sad to say I used to belong to this profession.
Question to Broncos Defensive End Shaun Phillips: “Is this a ‘must-win’ game?”
Question to Cardinals Wide Receiver Larry Fitzgerald: “Who has the better hair, you or Steelers Safety Tony Polamalu?”
Question to Cardinals Quarterback Matt Leinart: “Can I measure your bicep?”
- 1 loaf of white bread, crusts removed, cut into 2-inch circles with a biscuit cutter
- Mayonnaise (Duke's)
- 2 cups shredded lettuce
- 2 containers cherry tomatoes, sliced thin
- 1 pound bacon, cooked until crispy and crumbled
- To assemble the mini BLTs, spread mayonnaise on the bread rounds.
- Top each bread round with shredded lettuce, a couple slices of cherry tomato and crumbled bacon.
- 1 15-ounce can navy beans
- ½ cup roasted red peppers
- 3 ounces cream cheese, softened
- 1 clove of garlic, minced
- Juice from ½ lemon
- Salt and pepper to taste
- Combine all ingredients in a food processor or blender and mix until creamy.
- Chill for 30 minutes.
- ⅓ cup vegetable oil
- 2 tablespoons sherry vinegar
- 2 tablespoons Worcestershire sauce
- 1 garlic clove, peeled and sliced
- A few dashes of hot sauce
- 1 1-pound skirt steak
- 2 green peppers, seeded and cut into large chunks
- 1 large onion, peeled and cut into chunks
- 4 6-inch flour tortillas
- 1 cup shredded Cheddar cheese
- Combine the vegetable oil, vinegar, Worcestershire sauce, garlic and hot sauce in a small bowl. Put the skirt steak in a large plastic bag, add the marinade and refrigerate for 2-3 hours.
- Preheat the grill to medium high.
- Sprinkle the green pepper and onion with a little olive oil, Worcestershire sauce, salt and pepper. Grill the vegetables until they are nicely charred and crisp/tender. Reserve.
- Remove the steak from the marinade and pat dry. Salt and pepper the steak and grill it for 5-6 minutes with the grill lid up. Flip and continue grilling until the internal temperature of the steak is 140 degrees (if you press on the steak it will feel like a half-deflated tennis ball).
- Remove the steak and let rest, tented with foil, for 10 minutes. Cut the steak into thin strips against the grain.
- Cut the reserved green pepper and onion into thin strips.
- Heat a large frying pan on medium high on the stove. Assemble the quesadillas with the vegetables, steak and cheese on one half of each tortilla. Fold and brush one side with oil. Fry the oiled side until the tortilla begins to brown. Brush the other side with oil and flip to brown the other side.