Super Bowl is this Sunday. It’s one of the best times of the year for watching football and snacking on your favorite munchies. My husband, Richard, has presented a brief list of snack-food requests:
Ability to eat snack with left hand so right hand can control the remote.
Snack should complement a Michigan brewed beer.
Snack must be reasonable healthy but taste like it could have come from an upscale stadium concession stand, if such an outpost exists.
“Progressive Grocer” magazine writes that our nation consumes more potato and tortilla chips in Super Bowl season that any other time of year.
Less fatty than chips, yet sure to satisfy Richard’s primal snack food craving, cheesy and spicy stuffed potato skins should score points with him.
A Michigan brew will cool down the spicy chiptotle (smoked jalapeno) pepper seasoning in the potato skins.
A few years back, these peppers were dust gatherers in the Hispanic section of most groceries north of the Rio Grande. Since the opening of the popular chain, “Chipotles”, their smoky heat taste has mainstreamed, flavoring everything from ketchup to ice cream.
The labels should, however, come with a warning: These babies are really hot! Wear plastic gloves when handling them and only add to taste in 1/4 teaspoon increments.
I purée and freeze the leftovers in a plastic bag. It’s easy to chip off a bit of chipotle ice whenever you want to add smokey heat to a recipe.
You could further reduce the fat by substituting low fat sour cream or yogurt for the sour cream. I use full-fat sour cream–that extra bit of richness helps lull Richard into mindless football transcendental consciousness. Peace at last…as long as I don’t touch the remote!
The burger – be it White Castle or Farmer’s Market Veggie-Grain – could be the most telling testimonial, the most apt memoir of the 20th and early 21st century American palate. Little sis “Slider” drills into this hypothesis. The Slider, especially, is suited to our national temperament and accommodates our multitasking lifestyle. It’s easily held in one … Full recipe post »
It’s that time of the year and I don’t mean fireworks; I’m talking the explosive media grilling blitz. An hour doesn’t pass without some TV personality, electronic feed, or magazine headline firing off their ultimate recipe for “whatever” on the grill. Recipe overload, no doubt. Why not? Grilling on the Fourth of July is as … Full recipe post »
Hi there! I'm Peggy Lampman -
Food writer by trade, curious cook by design.
The past 30 years have witnessed a raucous race from my professional to
home kitchen - persnickety customers, petulant children and piles of dirty dishes
lie in my wake. And the dinnerFeeds - well - they
are my story. More about Peggy and this site...
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...