Cocktails for "The League"

Super Bowl is more than just a football game for my husband and his friends.  It is the day that one of the lucky members of their Fantasy Football team is presented with their version of the Shiva.  The League fans, this post is for you.  

Their Fantasy Football winner is awarded a Championship Belt.  Yes, I said belt as in WWE with the winner's name engraved on it and all.  Football season is no longer a Sunday of enjoying a game or two, sipping on a bloody mary and relaxing.  It is now all about making trades, checking the waiver wire, setting your line up, watching the RedZone Channel, checking your points, and stressing over a player who you put on your bench who you shouldn't have because he's scoring more points than everyone else on your team that you are currently playing (insert Ruxin's voice).  

After all of that you know you need this cocktail! It's spicy yet refreshing and will have you screaming SHIVA-KAMINI-blah-blah-blah-blah! (I have no idea what her full name is or what they are saying.)  

Will we be enjoying this delicious cocktail on Sunday?  Well that's up to our hosts, the Commissioner of the league and his wife to decide.  To see what we're sipping and snacking on this Super Bowl follow us on Instagram, not My Face by Taco Corp.  

Cucumber Jalapeno Cocktail

Ingredients

2 ounces vodka

2 slices cucumber, quartered

1-2 slices red jalapenos

1/2 ounce fresh meyer lemon juice

Agave nectar

Soda water

In a cocktail shaker, muddle the cucumber and jalapeno.  Add in the vodka, meyer lemon juice and a squirt of agave nectar.  Add ice and shake vigorously until chilled.  Double strain the cocktail into an ice filled cocktail glass and top with soda water.  Garnish with a cucumber slice and red jalapeno if desired.  Makes 1 cocktail.

Need to make this in a batch for your party?  To make this an easy, no fuss cocktail for your Super Bowl guest simply infuse your vodka the day or two before using the recipe below.

Cucumber Jalapeno Infused Vodka

Ingredients

1 cucumber, peeled and sliced

2-3 small red jalapenos

1-750ml bottle of vodka

Pour all ingredients into a large airtight container or jar.  Cover and allow to infuse in a dark and cool place for up to two days.  Strain and discard the cucumber and jalapenos.  Store the vodka in the refrigerator for up to one month in an airtight container.

Super Bowl My (husband's) Favorite Holiday

My wife hates football. Hates it. Always has, always will, no matter what I try to do to convince her to like it. Whether I’m trying to eloquently explain the subtle nuances of the game, or bribing her with free beer, football is just not a sport that she likes and over time I have learned to be okay with this. Our love for food has enabled us to enjoy football games together in a different way.  Now a days we cook together, entertain our guests, and I am still able to watch the game yelling and clapping extremely loud (which my "anti-football" wife doesn't seem to mind, sometimes).

Football has always meant a lot to me, whether it was playing in high school or watching my favorite professional team the San Francisco 49ers.  So when I think back to Super Bowls growing up I remember not only the football games, but my family getting together with all of our friends.  Super Bowl is not just a game but a wonderful reason for close friends to get together.  This is a tradition Rochelle and I have continued to share with our friends for the past few years.   

I could not think of a better way to get the bitter taste of the 49ers loss to the Seahawks out of my mouth than by creating something spicy to serve during this year’s Super Bowl.  I decided to feature two dishes, one that can be served as an appetizer, Panko Crusted Jalapeno Cheese Balls, and one right before kick off, Spicy Spanish Rice with Shrimp.  

We hope you all have a great time with your friends and family and enjoy this years Super Bowl!  And even though they are not playing in the Super bowl,  Go Niners!!!  

Panko Crusted Jalapeno Cheese Balls

Ingredients

1 - 11 ounce package of goat cheese, softened

2 Jalapenos, deseeded and minced

1-1/2 teaspoons ground cumin

3-1/2 teaspoons ground pepper

2-1/2 teaspoons salt

2 cups panko breadcrumbs

4 teaspoons garlic powder

2 teaspoons ground chipotle 

1 cup flour

4 eggs, beaten 

3/4 cup canola oil

In a large mixing bowl combine the jalapenos, goat cheese, cumin, 1-1/2 teaspoons ground pepper, and 1/2 teaspoon of salt.  Roll into one inch size balls and set on baking sheet lined with parchment paper. Refrigerate the cheese balls for 30 minutes until firm. 

In a shallow bowl, combine the panko breadcrumbs, garlic powder, ground chipotle, 2 teaspoons pepper, and 2 teaspoons salt. In two separate shallow bowls place the flour and eggs. Remove the jalapeno cheese balls from the refrigerator.  Dredge the cheese balls into the flour, then the egg, followed by the panko seasoning.  Then re-dredge into the egg and panko seasoning.  This makes for a thicker, crispier crust.  

Heat the canola oil on a medium high heat in a large cast iron or non-stick skillet.  Add the panko crusted cheese balls to the skillet.  Cook until golden brown on all sides, gently turning them.  Serve immediately. Makes 20-22 cheese balls. 

Note: These jalapeno cheese balls are best served with a marinara sauce. 

Spicy Spanish Rice with Shrimp

Ingredients

1/2 cup green bell pepper, diced

1/2 cup red bell pepper, diced

1/2 cup red onion, diced

2 garlic cloves, minced

1/2 cup tomato paste

1 teaspoon ground cumin

1-1/2 teaspoons chili powder

1/2 teaspoon cayenne pepper

6 tablespoons olive oil

4 cups rice, cooked 

1-2 pounds shrimp, devained and tails removed

2 teaspoons oregano

1 teaspoons salt

1 teaspoons pepper

1 lime, juiced plus 2 limes cut into wedges

1/4 cup cilantro, chopped

In a large skillet heat 1 tablespoon olive oil.  Add the bell peppers, red onion and garlic.  Saute for about two minutes.  Season with salt and pepper to taste.  Add 2 more tablespoons of olive oil, tomato paste, cumin, chili powder and cayenne pepper, saute for another two minutes.  Add rice and saute for about 2-4 minutes until the rice is evenly coated with tomato paste.  Season with a bit of salt and pepper to taste.  Finish with the juice of 1 whole lime.  Stir to combine, cover and set aside. 

In a medium sized mixing bowl combine shrimp, oregano, salt and pepper.  Heat remaining 3 tablespoons of olive oil in a large skillet over medium heat.  Carefully place the shrimp into the skillet and cook for 2 minutes on one side and another 1-2 minutes on the other side.  Remove shrimp from skillet.  Roughly chop the shrimp and add to the rice mixture.  Stir to combine.  Garnish with cilantro and remaining limes cut into wedges.  Serve immediately.  Makes about 8-10, 4 ounce individual servings.  

Note: This dish can be served in a large dish family style or distributed evenly into individual servings as pictured here.

A Fresh Take On Super Bowl

Super Bowl, football fan or not (I'm not, but my husband is and a huge 49er fan), is that one time of year that we break out all of our beloved dips filled with cheese, chicken, buffalo sauce, and more cheese.  Oh, and don't forget the pizza, subs, chili, nachos and more chips and pretzels than you can imagine.  This year as I was gathering my recipes for Sunday,  I realized I really didn't feel like making most of them.  I was bored of the same old dips and appetizers and although my buffalo chicken dip is always a hit I wanted to experiment and make something new.   

Since this month was full of detoxifying foods I thought I could end the month with one last recipe.  Recently, I bought fennel and decided to roast it to serve as a side dish with some chicken I had prepared.  I was so surprised how much I loved not only the flavor but the texture as well.  Often times I find fennel to be a bit overwhelming with it's licorice flavor, but roasting it made it sweet and delicious.  Forever inspired by Martha Stewart, I decided to do a twist on her version of this dip.  This Warm Fennel and Red Kale Dip is fresh and creamy and sure to please all your football fans.  They won't even realized that its good for you too.

Now, I'm not saying for you to forget about your oldies but goodies, but maybe a little something fresh and new to add to your Super Bowl spread will be the perfect bit of change for 2013.

Warm Fennel and Red Kale Dip

Ingredients

3 fennel bulbs, trimmed and cut into 1 inch quarters

4-5 cloves of garlic, slightly smashed

1 cup curly red kale, stems removed and chopped

4 tablespoons olive oil

Salt and pepper to taste

1/4 cup shredded parmesan cheese

2 tablespoons parmesan cheese, finely chopped

1 french baguette 

Optional Ingredients

3 strips of bacon, cooked and crumbled

1/4 teaspoon red pepper flakes

Preheat oven to 400 degrees.

In a cast iron skillet or an oven safe pan heat 3 tablespoons of olive oil on medium-high heat.  Add the fennel and garlic and cook until browned on one side, about 7-10 minutes.  I had to move my cast iron around on the burner a bit to evenly brown the fennel because of the size of my cast iron.  

Flip the fennel and garlic.  Sprinkle with salt and cover with foil.  Place the cast iron skillet in the oven and roast for 25-30 minutes.  Fennel should be very tender.  Remove from oven and allow to cool for about 10 minutes. 

While the fennel is cooling heat the remainder 1 tablespoon of oil in small oven safe pan on the stove on medium heat.  Add the kale and saute until slightly wilted.  Place the pan with kale in the oven and roast for about 5-7 minutes.  The kale should be slightly crispy.

Raise the oven temperature to 450 degrees.

In food processor puree the fennel and garlic until smooth.  Add the 1/4 cup of shredded parmesan and give it a quick pulse to combine.  Remove the fennel mixture and place in a small mixing bowl.  Add kale and Sprinkle with salt and pepper to taste.  If adding optional ingredients, add the bacon and red pepper flakes. Stir to combine.

Transfer mixture to 16 ounce baking dish and sprinkle the 2 tablespoons of finely chopped parmesan cheese.  Place in the oven and bake for 15-20 minutes.  Remove the dip and allow to cool for 5 minutes.  While the dip is cooling place the baguette in the oven to warm.  Remove and slice baguette into 1/2 inch slices and serve with the dip.  Makes about 6-10 servings.