Super-Small Me
Which is usually how this not-so-avid football spectator ends up hosting a Super Bowl party many a year. Food, friends, beer, and men running around in tights: sounds like the making of a great party to me!
But this is not your average Super Bowl. This is the first time an African American head-coach will be in the Super Bowl, and there will be not one, but two of them! This game also marks the end of Colts quarterback Peyton Manning’s so-called “monkey on the back” as he will finally be making it to his first Super Bowl.
And since the game will be full of firsts, maybe it is time to retire that staid Super Bowl menu of yours and go looking for a little something fresh as well. And you know that ancient menu I speak of: hot wings, a dip made up of not one, not two, but nine layers, and a seven foot sandwich from your local sub shop. Notice how all this Super Bowl food seems to come in portions the size of linebackers?
Meanwhile, the newness in the world of food is quite the opposite of that football menu: everything seems to be getting a little bit smaller. Restaurants are servings “tapas” portions or tasting plates, intended so that a table will order many small dishes and share. In fancier restaurants, chefs are pushing tasting menus, a long series of courses that are smaller than a standard serving, designed to let you get a sampling of all the chef's creations. Even the humble slider, a mini-burger perhaps born of the fast-food chain White Castle, has found its way into four-star restaurants.
Since the Super Bowl has decided to change it up a bit this year, maybe I will too. I’m sending that linebacker food to the sidelines and bringing in a special team. This team will be composed of a trio of small, slider sandwiches sure to satisfy the beer guzzling boys as well as their half-time watching girlfriends. And it wouldn’t be a special team if I didn’t dress it up a little, trading out the bacon in my BLT slider for pancetta and spiking the mayo with pesto. Next comes one for the girls: environmentally friendlier and mercury-free salmon salad sliders with capers, lemon, and tarragon. Finally, there will be a carne asada slider with spicy, pickled carrots and zucchini (that make an excellent bar snack, if you have any leftover after stuffing the sandwiches).
This Super Bowl Sunday will be one for the books: super-sized entertainment in the form of very large men while eating slightly smaller food packed with enough flavor to match the excitement of what is certain to be an excellent game. Or at least a really good time for all who are watching.
Made with salt, sugar, vinegar, water, zucchini, garlic, jalapeno pepper, skirt steak, cumin, garlic powder
Serves/Makes: 8
- 5 medium carrots
- salt
- 2 tablespoons sugar
- 1/4 cup vinegar
- 1/2 cup water
- 2 medium zucchini
- 1 clove garlic
- 1/2 jalapeno pepper
- 1 pound skirt steak
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- salt and pepper
- vegetable oil
- 8 dinner rolls
Peel carrots and trim ends. Slice in 1/4 inch rounds on an extreme diagonal. Place in a large pot and cover with two inches of water. Salt water. Bring pot to a boil. Drain carrots immediately.
Meanwhile, bring sugar, vinegar, and water to a simmer in a small pot. Stir until sugar dissolves. Remove from heat.
Trim ends of zucchini and slice on an extreme diagonal into 1/4 inch rounds. Place in a medium mixing bowl. Peel garlic and thinly slice. Add to mixing bowl.
Thinly slice jalapeno and add to bowl seeds and all. Add drained carrots and brine liquid along with three good pinches of salt. Stir to combine. Set aside.
Meanwhile, season both sides of steak with cumin, garlic, and liberal amounts of pepper and salt. Preheat grill pan to medium high. Brush with vegetable oil.
Grill steak for 3-4 minutes on each side until meat is medium to medium rare. Set aside to rest for 10 minutes. Slice very thinly.
To assemble, slice a dinner roll leaving one side attached on a hinge. Stuff with a few slices of meat and some pickled vegetables.
Made with dinner rolls, salt and pepper, mayonnaise, salmon, capers, tarragon, lemon, shallot
Serves/Makes: 8
- 2 cans (4 ounce size) salmon, drained
- 1 tablespoon capers, rinsed and drained
- 1 tablespoon tarragon, minced
- 1 lemon, juiced
- 1 shallot, minced
- 3 tablespoons mayonnaise
- salt and pepper
- 8 dinner rolls
Mix first 6 ingredients in a medium bowl. Season to taste with salt and pepper.
Split dinner rolls and stuff with salad.
Made with tomatoes, mayonnaise, pancetta, basil, garlic, almonds, olive oil, salt, sour cream
Serves/Makes: 8
- 2 tablespoons olive oil
- 8 ounces thinly sliced pancetta
- 2 handfuls basil
- 2 cloves garlic, peeled
- 1/4 cup almonds
- 1/4 cup olive oil (more if needed)
- salt
- 1/2 cup light sour cream
- 1/2 cup mayonnaise
- 3 tomatoes
- 1 head butter lettuce
- 8 dinner rolls
Heat oil in a large saute pan over medium heat. Work in two batches and fry pancetta until crisp. Drain on paper towels.
Meanwhile add basil, garlic, almonds, olive oil, and a few good pinches of salt to a blender. Pulse until smooth adding more oil if necessary to help with the blending.
In a medium bowl mix pesto, sour cream, and mayonnaise. Season to taste with salt and pepper.
Thinly slice tomatoes, clean and dry lettuce, split rolls.
To assemble, spread pesto sauce on either side of cut roll on the inside. Stuff with tomato slice, lettuce leafs, and pancetta.
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1 comments
These sound delish. Go Bears!!
Comment posted by Tina
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